Spanish Omelette

Spanish omelette (or tortilla) is a common tapas dish made of potatoes and eggs.  My partner is actually half Spanish, and the first time I had this was on vacation in Tenerife made by his Tenerifian dad.  I attempted to make it when we got home but didn't realize quite how many eggs were required, so it ended up being less omelettey then it should have been.  You can eat it warm, or at room temperature.  We tried it when it was freshly warm and then at room temperature with some cantaloupe for breakfast the next morning - it was great both times.

My partner really wanted meat in his, so before flipping I sprinkled half of it with chopped ham.  You can add loads of different things to the mix such as mushrooms, chorizo or peppers.  I added garlic which I don't think is traditional, but we love it.

Spanish Omelette

serves 6 as a starter 

1 1/2 pounds potatoes - diced (about 4 medium potatoes)

oil - enough to shallow fry (about a cup)

1 medium onion - diced

2 cloves garlic - finely minced

10 eggs

salt & pepper

In a large skillet on a low heat, gently fry the potatoes in a single layer until they are cooked through but not browned.  This takes a while (about 20 minutes) and depending on the size of your pan may need to be done in two batches.  Remove the potatoes and drain on kitchen paper, then fry the onion gently until softened, adding in the minced garlic in the last minute to lightly cook.  Crack the eggs in a large bowl and whisk lightly.  Mix in the potatoes and onions - season with salt & pepper.  Tip the mixture back into the skillet and gently cook until the bottom is browned to your liking (about 5 minutes).  Place a plate on the top of the omelette, flip the whole thing over, then slide the omelette back into the pan and cook that side.

Sweet Potato Fries

I love fries.  I think people in general think that vegetarians eat lots of vegetables, salads, and nuts.  I do eat a lot of vegetables, but I don't eat many salads or nuts. I still love deep fried and starchy filling foods.  I have made sweet potato wedges many times, but I came across this recipe for healthy sweet potato fries that looked too irresistable to not be tried.

They had the typical sweetness that you'd expect and overall were a nice alternative to normal potato fries, but not quite as crispy as I'd have liked.

Sweet Potato Fries

serves 2

1 large sweet potato
2 egg whites
3 tbsps flour
1 tbsp spices (I used chili powder and cayenne powder)

Preheat oven to 205 C/ 400 F.  Cut the sweet potato into thin sticks and soak them in cold water for about 15 minutes, then put on kitchen towel to dry. Lightly whisk the egg whites until light and foamy.  Coat the sweet potato sticks in the egg whites and spices, then add the flour in a tablespoon at a time until they are covered in a thick coating.  Lay the coated sticks on a rack in a single layer so none of them touch*.  Bake for 30-40 minutes, until browned and crispy.

*I ran out of room on my rack so had to put the rest on a baking tray.  I actually found that the fries on the baking tray ended up crispier than the ones on the rack - but the coating made a bit of a mess on the tray.

Vegetarian Scotch Eggs

I've never actually had a Scotch Egg, so when tasting this vegetarian version there wasn't anything to compare it to.  That being said, I can imagine what a hard boiled egg coated in sausage meat then fried tastes like. Visually, this vegetarian version looks virtually the same as a traditional sausage scotch egg (even my partner agrees).  Since it's made with a mix of beans instead of sausage meat it needs to be seasoned/spiced well or it will be really bland.  The construction and cooking are the same though.  In fact, I made three veggie, and one sausage meat version for my partner (which he loved).

Vegetarian Scotch Eggs
makes 4

4 large eggs
1/2 tin chickpeas/garbanzo beans* - drained and rinsed
1/2 tin kidney beans* - drained and rinsed
1/2 tin cannellini beans* - drained and rinsed
1 tbsp coriander/cilantro - coursely chopped
1 tbsp olive oil
salt & pepper to taste

1 egg - whisked
1 cup bread crumbs
3/4 cup flour

neutral oil for frying

Hardboil eggs to your liking** (I actually boiled mine the day before making these - before I realized I didn't have any kidney beans, but hardboiled eggs will keep in the fridge for a few days, so it's also a great way to use up leftover Easter eggs!). When the eggs are cool - peel (the warmer they are, the harder it will be to peel them).  

In a food processor (or with a hand blender) pulse the beans and coriander together until nearly smooth.  At this point you may need to add some olive oil to make it smoother, but the mixture should be malleable.  Once blended, season to taste (this is important since normally sausage meat is very seasoned, so to match the flavor you may want to add different spices, but definitely salt & pepper!) 

Lay out about a 9 inch square piece of cling film (saran wrap) and flatten 2 tbsp of the bean mixture on it.  In the center of the mixture put the egg, then bring up the sides of the cling film around the egg.  Remove the cling film, then shape the bean mixture around the egg.  Depending on the size of your egg you may need more or less bean mixture to coat it.  You want about 1/4'' to 1/2'' of thickness around the egg.   

Dip the bean coated egg into the flour, then egg, then breadcrumbs.  Heat about 2 inches of neutral oil over a medium heat in a medium saucepan.  Because you don't have to cook any sausage meat, it is not as essential that you get the correct heat of the oil, as this stage will mainly be about browning the scotch egg - however, saying that, a lower heat will allow the bean and egg to warm through, making a more pleasant eating experience.  You could also deep fry it, but since I don't like to use lots of oil (and don't have a deep-fryer) I'm not sure what temperature this would be at.  Brown on all sides then put on paper towels to drain.


*Why not use the leftover beans in a chili, soup, stew etc.
**I put my eggs in a sauce pan with enough tepid water to cover.  Bring to simmer, then turn heat off and put lid on - let stand 7 minutes.  Then drain hot water and fill pot with cold water to cool eggs.

Baked Soy Beans - Review

I came across these baked soy beans in the store and thought they looked intriguing.  The packet says they are high in fiber and protein and compared with nuts they are much lower in fat - 13g/100g compared with pistachios at 46g/100g. They are covered by a thin papery skin, similar to pistachios, and taste like a cross between a pistachio and a peanut.  They don't have the density or texture of a nut though, and could do with a touch more salt.  Overall, they probably would temporarily fulfill a nut craving and are healthier, but I'd rather have fewer nuts.  (I would be interested to hear if anyone else has tried these, as I hadn't seen anything like them before.)

Beer Battered Onion Rings

It was at least a few years ago when I first made onion rings - and this was only my second attempt since then because the first try had been so dismal.  Because it has been so long I cannot actually remember what recipe I used, but I do remember the barely battered somewhat soggy and doughy covered onions that resulted.  So when I suggested making onion rings to go with our burgers, my partner was - well, less than excited by the idea. 

Due to the last attempt my expectations were low.  I am not a proficient deep fryer, and to be honest, the thought of a pan full of scalding hot oil on the stove scares me.  Even when taking the fried onion rings out of the oil I was less than convinced that they worked, quite a few of them weren't actually 'rings' - more like half moons.  However, once we'd tasted them we knew they were a success.  The batter was light and very crispy with sweet onion inside and just a hint of spice.  Had I been more patient and delicate when frying them up (as my falafel burger was cooling), I probably could have gotten more perfect 'rings' and a more even batter coating - but I don't think this would have made much difference to the flavor.


Beer battered onion rings
serves 2 as a side dish

2 medium onions - cut into 1/2 inch rings
milk - as much as it takes to cover onion rings (at least a couple cups)

sifted
1 1/2 cups flour
1/2 tbsp baking powder
1 tsp salt
1 tsp cayenne (or chilli powder)
1/2 tsp cumin

about 1 1/2 bottles beer (lager style)

Cover onion slices with milk in a bowl and leave to soak for about 30 minutes.  Heat oil in a heavy bottomed pan (ie: cast iron) in a 200 C/ 400 F oven.  Sift together dry ingredients then add beer in until you get a (American) pancake like consistency*.  Transfer pan to the stove and put on high heat.  In batches, coat about six to eight onion rings in the batter and fry in a single layer in the oil, turning over once when browned on the bottom side - then remove and put on paper towel to drain.

*You may need to add more flour or beer depending on the consistency of the batter - it shouldn't be too thick.

Super Easy Popcorn

To me, this wonderfully moreish snack should not be limited to cinema excursions alone. My parents used to have an air popper machine which made perfect popcorn, but since I don't have one myself I thought I couldn't replicate this at home.

Of course I've bought the prepacked bags that you microwave for several minutes, but have always found them extremely stressful - memories of waiting by the microwave, listening for the slowing pops, trying to time the removal so you get the maximum amount of popped kernels whilst not letting the popped ones burn always put me off buying them. Also, these bags come pre-flavored, usually with loads of butter and salt which makes them incredibly unhealthy. So when I came across a bag of popping corn in the store a few weeks ago I thought I'd give it a go - and much to my delight it was so easy that I was disappointed I hadn't tried it before. It has never burned and I don't think I've seen one unpopped kernel in the bottom of the empty bowl! You'll need a largish sized pan that has a lid that fits tightly.

Popcorn
makes a very large bowl

100g popping corn
1 teaspoon oil (I use sunflower)
1 teaspoon salt
1/2 teaspoon spices* (I use cayenne pepper and cumin)

Put popping corn, oil and salt in a large saucepan. Put lid on pan and put over medium high heat (I consider this my largest gas ring, turned 3/4 of the way up). Shake the popcorn, oil and salt together over hob. Leave to heat up, shaking occasionally (every 30 seconds or so) to prevent burning. There will be a moment when you think it's not going to pop, but don't worry, it will, and it will be very exciting. Once it gets popping leave it til it slows down noticeably, then turn the heat off and let stand with the lid on for a minute or so to let any remaining kernels pop. Season with chosen spices.

*You can put pretty much whatever you like on the popcorn and there are numerous ideas on the web for some pretty crazy toppings. It will keep in an airtight container for a couple days before it starts to go stale, if it lasts that long!