Thursday 24 January 2019

Leftover Mash Frittata (V)

We had some leftover mashed potatoes and didn't fancy potato cakes, so how to use them up?  The Son disappeared into the kitchen, followed by lots of rattling and clinking noises, and reappeared half an hour later with a plate, a fork, and the instructions to "try this Mum", so I did and it was very tasty!

This is how he made it:

Leftover Mash Frittata


4 medium eggs
1 cup leftover mashed potato (you can also use instant mash instead)
4 green olives mashed
1 cm salami cut into small cubes (optional)
2 green chillies - remove any stalk and finely mash with seeds

Put all ingredients except eggs into a bowl and mix well. Crack eggs into same bowl and mix well.  Put a little olive oil into an omelette or frying pan to prevent sticking. Pour in egg/mash mixture when pan is very hot. Cook on low heat for 20-30 minutes. Serves 2-4.

If you leave out the salami it is a vegetarian frittata.

Wednesday 23 January 2019

Salmon and Courgette Rice

Another of our experimental recipes, this was very tasty, and by not over-cooking the vegetables they don't go soggy. The secret is to cook them quickly in very hot oil to retain their crispness and individual flavours.

Salmon and Courgette Rice  Serves up to 4


1 cup (250g) Arborio or Risotto rice
1 medium sized courgette, sliced
1 stick celery, sliced into small pieces
4 round radishes
1 red  Jalapeño or Anaheim pepper, sliced in to rings (discard seeds if you don't like it too hot)
1 cup sliced fresh or frozen green beans
1 small onion, chopped finely
2 cloves garlic, crushed
1 green OXO cube
6 black olives, halved
1 small salmon steak
1 sachet of Oyster and Spring onion sauce (Aldi or Blue Dragon)
Boiling water as needed for stock
A little olive oil for the wok / frying pan to prevent sticking

All in one pan method: 
Put oil into wok and heat quickly, add onion, garlic, pepper and green beans and cook for 2-3 minutes, add olives, cougette, radishes  and celery and cook for further 2 minutes, add rice and sufficient water to cover rice plus the OXO cube, cook for 10 minutes or until the rice has absorbed most of the liquid. Make sure it doesn't start to stick. (Tip: don't over-stir the rice, it tends to start to break down and go very starchy if you do.) Once the rice is cooked mix in the oyster and spring onion sauce (rinse sachet out with a little boiling water) and flake in the salmon steak (Tip: pop the steak into a bowl and break it up with a fork until it makes small pieces.)  Once salmon and sauce is heated through serve in bowls. Enjoy!

Two-pan method:
If you don't have a large enough wok to cook this as we did above you can steam or boil the rice in a separate pan, cook everything else as above, and then combine the rice at the end. Alternatively, you can serve it so the rice forms a bed on which the salmon and courgette mix sits. Whichever suits you best - it's not cast in stone!