Kitchen Sink Frittata

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I ran out of fresh vegetables one day and was too lazy to venture out for more. As usual, it was time to raid the freezer and find something fairly healthy for lunch. The freezer yielded my usual supply of chopped spinach, petit pois, minced shallots, minced garlic and bacon, and I also found some frozen (!) red chillis.  I had some spare eggs and always keep milk in the fridge, so I was pretty much set. There were parmesan cheese and brined green peppercorns in the fridge too, so that I also tossed in. As I put back the peppercorns, I noticed a bottle of anchovies lurking in one of the compartments, so no prizes for guessing what went in next. DC commented that it was a surprise he didn’t break his teeth nibbling on the kitchen sink.

This is a very useful recipe for coming up with something very delicious and fresh-looking and tasting without putting in too much of an effort. It’s also a bit like fried rice or pizza in that it uses up leftovers. Toss whatever that seems vaguely yummy in it and it should turn out fine. Other things I’d add if I had it would include boiled potato slices, peppers, cheese cubes, tomato, courgettes. Well, pretty much any vegetable really. Go easier on the meat, but if you’re anything like me I doubt you’ll have much leftover meat hanging around anyway. In my recipe I give approximate quantities, just feel free to make it up as you go along. Just make sure that there’s enough egg to barely cover the filling and you’re cool.

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Ingredients:

1 tbsp butter
2 rashers bacon, chopped
4 finely chopped garlic cloves
8 finely chopped shallots
cup frozen chopped spinach, thawed
a few tbsp petit pois, thawed
1 large red chilli, chopped coarsely
2 anchovies, coarsely chopped
1 generous tsp green peppercorns in brine
3 eggs
a good splash of milk (about 2 egg shells full)
good grating of parmesan cheese

Method:

  1. Melt the butter in a non-stick frying pan and brown the bacon till the fat is rendered. Add the garlic and shallot and saute gently till just fragrant. Don’t allow it to colour.
  2. Add in the vegetables, anchovies and green peppercorns and saute till the mixture is hot. Set aside in a bowl.
  3. In another large bowl, beat the milk and eggs together, then pour it onto the hot pan. Quickly spoon the hot spinach mixture over and spread gently. Stir very gently along the top of the frittata so that the egg and filling will mix. Turn the heat to low and cook till the middle is almost set, 5-10 minutes. Now’s a good time to preheat the broiler.
  4. When the top looks almost set, i.e. still wobbly but not liquid, transfer to the broiler and cook till set. Grate over a very generous layer of parmesan and return to the broiler. Cook till cheese is melted and brown. Remove from heat.
  5. Very carefully loosen the sides of the frittata with a spatula and invert onto a plate. Use kitchen gloves. Cut into wedges and serve with fresh brown bread.

Makes 8 generous wedges.

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Red Curry Fried Rice

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I see fried rice as a way to use up leftovers yet not feel like I’m eating old stale food. When I cook rice, I always make sure to cook more so that if I ever want to make fried rice, day old rice is ready for frying. Don’t even bother trying this with fresh rice. It’ll just be soggy and spoil the texture.

Normally I like to start with some kind of rempah base, usually from a packet. A lot of times it’s tomyam or green curry. The day I made this, I ran out of my favourite green curry paste so I had to plump for some remnants of a pack of red curry paste. Other stuff languishing in the fridge were leftover tinned sardines in oil, a chunk of wong bok, a few limp red chillis,  and some coriander. From the freezer came petit pois, chicken breast and kaffir lime leaves. Add to that some taupok and fresh lime and dinner is sorted.

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Ingredients:
3 tbsp oil
1 cup leftover rice
2 eggs

1 tbsp chopped garlic
2 tbsp chopped shallots
½ tbsp chopped ginger
2 tbsp red curry paste
4 kaffir lime leaves, torn
4 chicken fillets, cubed
1 tinned sardine in oil, mashed
5 taupok, cubed
½ tbsp petit pois
5 red chillis, thickly sliced
fish sauce, to taste

coriander
lime wedges

Method:

  1. Heat 2 tbsp oil in a wok and fluff the rice. Crack the eggs directly into the wok and toss in the rice. Wait a few seconds for the egg to set slightly then stir-fry the rice till it turns golden and the grains separate. Set aside.
  2. Heat the remaining oil in a wok and fry the garlic, shallot and ginger till fragrant. Add the red curry paste and kaffir lime leaves, keep frying till fragrant.
  3. Add in the chicken and keep stirring. Just before the chicken is cooked, toss in the sardines, tauok, petit pois and chillis, stir for a bit more.
  4. Finally, stir in the reserved eggy rice and season with fish sauce to taste.
  5. Serve garnished with coriander and lime wedges.

Serves 3.