Feta and Chorizo Frittata

This casual delight works well as either a brunch on Saturday if you were a bit full to eat Breakfast or as a snacky evening meal. In all honesty, you can pretty much have it any time. I like it, as there are few ingredients and it doesn’t take long. It has evolved possibly from a Pancetta and different cheese recipe. I’d credit if I could remember. Once you’re familiar with the concept, you can change cheese, put different meat in, mushrooms, spring onions, shallots, whatever you want or whatever is left in the fridge. I’ll go with the preferred option in our household below:

INGREDIENTS

3 Eggs

1 Chorizo sausage (1 of the large chunky U shaped ones.)

1 Block of Feta

1 Red Onion

1 Red Pepper

Directions

Turn your grill onto medium, approx 180c. Get a medium sized frying pan ready. Slice up the onion, pepper and Chorizo. (I half the Chorizo slices again to make them spread further).

Fry it all in a little Olive Oil for about 5 minutes.

Feta Chorizo1

In this time, crack the eggs into a cup and whisk with a fork/whisk. Also grate half the Feta. Now mix this all together in the frying pan until you can see the egg starting to cook and harden and everything is mixed through.

Now put it under the grill for 7 minutes, and grate the remaining Feta. Once time is up, remove with an Oven Glove to avoid 3rd degree burns and sprinkle the remaining feta on top.

Feta Chorizo2

Put it back under the grill for another 7 minutes, then serve with Beans or Veg or enjoy on it’s own. In our view it’s that tasty, it makes an appearance on average once a fortnight.

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Easy Chicken Satay Curry


I am not sure the origins of this recipe, which is a printed sheet in our folder, but in the capable hands of my wife who does it spectacularly it consistently scores between a 9 & 10 in my book.(I’ll define the rating system another day). The beauty is that there are hardly any ingredients. (See Below)

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ESSENTIAL INGREDIENTS

2 Chicken breasts, chopped into chunks

2 Teaspoons of Thai red Curry Paste

2 Tablespoons of crunchy Peanut Butter

1 Can of Coconut Milk

Juice of 2 Limes

Salt and Pepper

METHOD

Fry the chicken in a little (Olive) oil until it is coloured, about 2-3 mins. Then add the curry paste, peanut butter and coconut milk, simmering for about 15 minutes. Squeeze in the lime juice, stir in and season with the salt and pepper. It goes well with rice or rice noodles. (Rice noodles preferred in our house as they take less than 5 Minutes)

THIS IS QUICK TO MAKE AND TASTES AMAZING.