We finally got around to using up the leftover veg from Christmas dinner this morning for breakfast, apparently it is named bubble and squeak because that is the sound it makes in the frying pan. It is simply left over veg from a roast dinner fried together until crispy, best served with a soft fried egg.
I bought Jamie’s Dinners in the hope of adding more variety to my selection of weekday dinners. I didn’t really work as such but I suspect that’s because i just didn’t use the book enough to make any of the recipes a habit. I picked it up today to find something light for supper and the picture of the Chorizo and Tomato Omelette looked appetising. We usually make a 2 person omelette in our pan so I adjusted quantities for 2. Next time I’d chop the tomatoes up a little but otherwise I’d keep things much as they were, you do need to deseed the tomato as it would be too wet if you didn’t. I used dried herbs as I didn’t have fresh. This omelette is delicious and we’ll definitely be making it again.
- Olive oil
- 1 small whole Spanish-style chorizo sausage, or other spicy, sliceable sausage, thickly sliced
- 1 ripe tomato, seeded and sliced
- 2 small sprigs fresh marjoram or parsley, leaves picked and roughly chopped (optional)
- 3 eggs
- 1/2 a fresh red chili, seeded and thinly sliced
- Salt and pepper
- 1 spring onion, thinly sliced
- Heat some olive oil in a small nonstick pan. Add the chorizo slices and cook for 1 minute, then add the tomato and herbs.
- Whisk the eggs in a small bowl, add the chili, and season with salt and pepper.
- Pour into the pan and mix the eggs around a little, then throw in the onion. Cook until eggs are set, lifting up the edges of the omelette to let the uncooked egg flow underneath.
Potato Farls are an essential component of an Ulster fry (cooked breakfast) and for many many years they were the only way I would eat potatoes (I have a bit of a food phobia about potatoes especially mashed potatoes, no idea why and it was a bit of a problem growing up in an Irish family). But I love these little potato pancakes, and I used to make them a lot in my first year at university.
The word farl originates from the Gaelic word fardel meaning four parts and the pancake would have filled the frying pan and split into four quarters. I prefer to make these as small pancakes. I made 30 pancakes using the quantities below for 8 people for brunch. This included 3 teen boys. Everyone thought I’d made too many but I only just managed to save 3 to reheat for breakfast tomorrow (I was aiming to save 4).
- 1kg peeled floury potatoes
- 500g self raising flour (or 500g plain and 2 tsps baking powder)
- 100g butter (50g melted into the potatoes and 50g for frying)
- Boil potatoes until a knife goes in cleanly, drain and leave with lid off for the steam to escape.
- Mash potatoes thoroughly and add 50g of the butter.
- Mix the baking powder into the flour if using plain flour.
- Gradually mix in the flour to form a dough.
- If making large farls put dough on a floured board and knead the dough before rolling out into rounds about the size of your frying pan.
- If making small farls get about 50g in your hand and knead before flattening out in your palm to about 5mm thick.
- Heat some of the remaining butter in a frypan (medium to high heat) and add as many pancakes as you can easily fit into the pan (I usually manage 5).
- Fry for a few minute on one side then flip over
- Cooked farls can be kept warm in the oven until they are all ready.
My favourite way of eating the farls is with a runny fried egg on top. Your eggs should be as freshly laid as possible. We keep 6 chickens in the back garden so our eggs are very fresh.
A peanut butter smoothie is definitely one for peanut butter fans although it didn’t have an overpowering peanut butter taste.
- 150ml milk
- 1 banana
- 1 tsp honey
- 1 tbsp peanut butter
- 2 ice cubes (if banana not frozen)
Ideally you should use a frozen banana, however be aware this needs to be peeled before it is frozen! Blend together.
I thought I’d try Nigella’s smoothie recipe from her Nigella Express cookbook as a snack for my boys after school. But I didn’t read the recipe properly and it needs Ovaltine which I don’t have. So I improvised and made my own. The boys liked this, I had a sip and it was good, there was a subtle taste of honey but mostly chocolate & banana.
- 150ml milk
- 1 tsp honey
- 1 banana
- 1 generous dessert spoon of nutella