Late Night Baked Frittata

 

During one of those late-night mother and son conversations yesterday about how nice the frittata was at the Kendal People's Cafe / PopUp Repair Workshop at the Castle Street Centre in Kendal, the son grinned and said, "frittatas are easy" and promptly vanished into the kitchen to make one.

He normally makes them in a cast iron frying pan on the stove, but this time he wanted to try a baked in the oven version to see how it worked.

Mother was drafted in to help: chopping onion and long red pepper into small pieces ready for a quick softening fry in the pan, and to crack eggs into the bowl without dropping the shell in as well (she failed!)

Son tackled the potatoes - nice fresh redskins that were just washed and sliced thinly, no need to peel them.

The end result was very tasty and proved that, yes, you can make frittata in the oven! Here's how...

Ingredients

800g of potatoes, washed and thinly sliced
9 eggs
1 large onion, finely chopped
½ long red pepper, finely chopped
approx 10cm of Aldi spicy chorizo or equivalent
Olive oil to fry the onion, pepper and chorizo in to start with
A couple of dashes of Cholula Chipotle sauce
Salt and pepper (optional)

Method

Firstly, put the olive oil into a frying pan and shallow fry the onion, pepper and chorizo for around 3 minutes or so, adding the cholula sauce and making sure everything is hot through.

Crack the eggs into a jug or bowl and lightly mix with a fork to break up the yolks.

In a large mixing bowl combine the sliced potatoes and the contents of the frying pan, pour mixture into a large baking dish (ours is approx 28cm x 17cm). Level it down, then pour the eggs over the mixture. Sprinkle a pinch of salt on the top (only a little!).

Bake in oven on Gas Mark 4 for 100 minutes (1hr 20mins).  Remove from oven and lightly sprinkle a small amount of black pepper over the surface, cut into portions and serve hot.

Serves 4 as a main course or 8 as a side dish.

Aloo Gobi (V)

I've wanted to try this recipe for a while, but hadn't managed to. A glut of cauliflower in our local supermarket prodded me into action, and oh, the result was good!

Aloo gobi is, according to Wikipedia,

"a vegetarian dish from the Indian subcontinent made with potatoes, cauliflower and Indian spices; popular in Bangladeshi, Pakistani, Indian and Nepali cuisines."

The name describes the two main ingredients: aloo means potato and gobi is cauliflower.

It needs long slow cooking, so a slow cooker is perfect. I've not tried to make it in the oven - I may do that another time, just to check it out.

Meanwhile, if you want to try the recipe (slightly adapted from one we found on theperfectpantry blog) this is how we made it...

Ingredients (serves 4)

1 medium cauliflower, cut into small pieces (discard leaves and main stalk)
2 medium potatoes, peeled and cut into 1cm-ish cubes
1 medium onion, peeled and chopped into small-ish pieces
1 tin chopped tomatoes with their juice (rinse can out with a very little water) or fresh ripe tomatoes, chopped into pieces
2" piece of root ginger, peeled and chopped into small pieces (or grated if you prefer)
3 cloves garlic, peeled and chopped into small pieces (or crushed if you prefer)
2 Jalapeno peppers, remove stalk, seeds and ribs inside, then slice finely
1 tbsp cumin seed
1 tbsp garam masala
1 tsp turmeric
a pinch of Cayenne pepper (add more if liked)
a large pinch sea salt
3 tbsp olive oil or vegetable oil
½ tsp dried Coriander leaf
handful fresh Coriander leaf, toughly chopped (optional)

Directions

Put all ingredients except fresh Coriander leaf into slow cooker, stir to mix everything together. Put the slow cooker on High for 2 hours, stirring after each hour if possible. Then drop heat down to low and leave to cook for another 4 hours, stirring occasionally if possible.  The original recipe said cook for 4 hours on low (no high level cooking) but I found this didn't work with our slow cooker and it needed the extra cooking time to develop the flavour. It may work on low through depending on the model you have, ours is a somewhat elderly Morphy Richards one.

Hints

Aloo gobi is a dry curry, which is why there is no extra liquid added. The liquid in the recipe comes from the tomatoes and vegetables themselves during the cooking, so the end result is mainly curry with just a small amount of juice.

Serving

Add the fresh Coriander just before you are ready to serve it, it it good eaten on its own, or with rice or naan bread.

"The proof of the pudding is in the eating"

I left a note for my son to say this was ready for him when he was hungry. I came back to find the slow cooker empty and the note annotated. I think he enjoyed it! 

Serves 4

Vegetarian

Channa Aloo - Oooh yum! (V)

We like curries, so when I spotted a recipe on a blog for Channa Aloo, a Caribbean curry from Trinidad that I'd not tried before, it proved very tempting. It also looked simple to make, with store cupboard ingredients, and the photo looked so tasty.  Last night, whilst hubby was working and son was sleeping I set to and tried it out... this was the result. A seriously tasty and very filling vegetarian curry.

I have to admit to making a couple of changes to the recipe, mainly to use up some veggies in the fridge, but also to add a wee bit more flavour at the end.  The recipe blog's author (at RecipeTinEats) said she had found the recipe on another site: Immaculate Bites, an African-Caribbean food blog and had herself made a few changes, so this is a double-tweaked version!

Regardless of that, it is still jolly good! So why not give it a try?

INGREDIENTS

3 tbsp cooking oil (I used olive oil for everything) into the cooking pan to start with

Base

1 large onion, diced (brown, white, yellow)
2 large garlic cloves, minced
2 tbsp curry powder (I used tikka masala curry powder but you can use any you prefer)
1 tsp allspice powder
1 tsp nutmeg powder
1½ tsp smoked paprika
2 tsp dried thyme leaves
1 tsp cumin powder
¾ tsp cayenne pepper
1 tsp ground black pepper

Curry

3 medium potatoes, cut into 1.2cm / ½" cubes
2  cans of chickpeas, drained
1  can chopped tomatoes
2 cups vegetable stock (I made mine with one green OXO and 1 vegetable stockcube in 2 cups boiling water)
1 leek, finely sliced (green & white parts)
3 mini sweetcorns, sliced thinly
1 dsp mango chutney
2 tbsp fresh flat parsley, finely chopped (plus more for garnish)
Salt to taste

Method

Heat the oil in a large pan or very deep skillet over medium high heat.

Add the Base ingredients and cook for 3 minutes until the onion is translucent.

Add the potatoes and cook for a further 3 minutes. If the spices start to stick to the bottom of the pot, add a splash of water.

Add the chickpeas, tomatoes, leek, sweetcorn and vegetable stock. Bring to simmer then turn down the heat to medium and simmer for 15-20 minutes, or until the potatoes are cooked and the sauce has thickened. The potatoes should still look firm but be soft on the inside.

Add the mango chutney and stir in to mix well.

Adjust salt to taste, add parsley and mix through the rest.

Serve with rice.

Amount

This made enough for 4-5 people as a main course, but if you serve it as one of a number of dishes at (e.g.) a curry night then it would easily serve 8-10.

Notes

If you prefer a less spicy curry then reduce the amount of curry powder you use.
Channa = chickpea
Aloo = potato

Vegetarian

Pinch the cow's udder again... (Adventures in Cheese)

Now you'll be wondering what the title is all about!  It is the literal translation of the word reblocher, which gives its name to today's cheese adventure Reblochon.  Most of my cheese adventures will cover cheeses that are new to me but this one isn't, as I have met the mighty Reblochon before courtesy of my cousin's ex-wife who is French. On a visit to see them Cathy made a wonderfully tasty French dish called Tartiflette and I was so enamoured with it she brought another for me when they came to visit us.

Reblochon was the first cheese of the Savoie - that mountainous Alpine region - to be granted the Appellation d'origine contrôlée certification back in 1958. It is a soft washed-rind and smear-ripened cheese traditionally made from raw cow's milk. The cow breeds best for producing the milk needed for this cheese are the Abondance, Tarentaise and the Montbéliarde.

Reblochon derives from the word "reblocher" which when literally translated means "to pinch a cow's udder again". This refers to the practice of holding back some of the milk from the first milking. During the 14th century, the landowners would tax the mountain farmers according to the amount of milk their herds produced. The farmers would therefore not fully milk the cows until after the landowner had measured the yield. The milk that remains is much richer, and was traditionally used by the dairymaids to make their own cheese.

This cheese measures 14 cm (5.5") across and 3–4 cm (1.2"–1.6") thick, has a soft centre with a washed rind and weighs an average of 450 grams (16 oz). As proof of its being well-aged in an airy cellar, the rind of this cheese is covered with a fine white mould.

It is a strong flavoured cheese with an equally pungent aroma, and it does leave a pleasant after-taste in the mouth after eating it. It is a slightly sticky soft cheese, rather like a ripe Brie in texture but not in flavour.

So other than eating it as is (which is delicious), how about having a go at making Tartiflette, which Cathy told me is a French peasant-style dish, but don't let that put you off! It's simple to make with easily found ingredients, but it tastes superb. 

To make Tartiflette you will need:

1 Reblochon cheese

1kg of firm-fleshed potatoes

200g smoked bacon or lardons

2 large onions (about 200g)

10cl of white wine (a small glass)

Ground Pepper

Optional: grated nutmeg

How to make it: 

Peel and cut the potatoes into pieces.

Cut the onions into slices.

In a frying pan, cook the bacon or lardons for 3 minutes with the onions so that they begin to brown.

Add the potatoes and cook over medium heat for 20 minutes.

Meanwhile, preheat your oven to 200 ° C - Thermostat 6-7.

Deglaze with white wine and cook for 5 minutes.

Add a twist or two of Ground Pepper (no salting with the bacon), and add the nutmeg according to your taste.

Cut your Reblochon in half to make two wheel shapes, keeping the rind. Keep one side to put on the top of the dish to make the topping (gratin) and cut the other side into small pieces to be mixed into the potatoes - bacon - onions. 

In a baking dish, arrange the potatoes-bacon-onions mixture and pieces of Reblochon and then put on the top the half Reblochon to gratinate, rind upwards.

Place in the oven for 15 to 20 minutes so that the Reblochon becomes golden.

Serve warm with a green salad.

Click the image above to find the Hairy Bikers' tartiflette recipe on the BBC Food Recipes website.