Creamy baked eggs with garlic and chilli

Baked eggs are an old favourite of my childhood. Popped into the oven topped with cheese, a simple dish that makes such a comforting breakfast. Of course there are many ways to bake an egg and this indulgent creamy recipe makes for a fabulous light lunch – or even a starter for dinner.

This easy recipe with few ingredients tastes absolutely stupendous. I added one chilli for a bit of bite but if you’re a fan of hot food experimenting with your chilli-ness.

I cooked this in Spain where I bought these beautiful little dishes in the local ceramico for €1.30. I’m sure they made the eggs taste even better!

CREAMY BAKED EGGS WITH GARLIC AND CHILLI

Serves 4

eggs

A bowl of delicious creaminess

20g butter

1 clove garlic, peeled and chopped

150g mushrooms, chopped

1 dried red chilli, crushed

100g ham, chopped

200ml double cream

Ground black pepper

4 eggs

150g mature cheddar, grated

Preheat the oven to 180C.

Melt the butter in a pan and fry the garlic, mushrooms, and chilli over a medium heat for 10 mins.

Add the ham and fry for another 5 mins.

Remove from the heat and stir in the double cream. Season with black pepper.

Divide the mix between four ramekins and leave to stand for about 10 mins to let the flavours develop.

Make a hollow in the middle of the mixture and carefully break in an egg.

Bake in the oven for 20 mins until the egg whites have set.

Remove from the oven, sprinkle the grated cheddar on top and bake for another 5 mins.

Serve immediately.

Three-eggs-Picture-C

 

Happy Easter cheesy recipes

The Easter weekend is nearly upon us…hooray, four days to chill out and cook! Yes, a long weekend is just the motivation I need to start conjuring up menus to try in my head. Watch this space.

To get those creative juices flowing, take a look at these stunning recipes from Castello cheeses.

They’ve teamed up with foodie adventurer Stefan Gales and I just love these fantastically creative Easter egg recipes with a twist. Enjoy and Happy Easter everyone.

Tickler and cider fondue served in an eggshell with Tickler soldiers fried in beurre noisette

A beautiful and clever dish

A beautiful and clever dish

Serves 4

350g Castello Tickler Extra-Mature Cheddar (grated)

200ml fine strong cider

1 tablespoon of cornflour, mixed to a paste with 2tbsp cold water

½ tsp Worcestershire sauce

1tbsp truffle oil

Soldiers

8 slices sourdough

200g Castello Tickler Extra-Mature Cheddar thinly sliced

100g butter for frying

Juice of 1 lemon

Put a thick-bottomed saucepan on a medium heat, add the cider and bring to a simmer. Reduce the heat, mix in the grated cheese, cornflour paste and Worcestershire sauce. Stir gently until all the cheese has melted. It should be as thick as Greek yoghurt, so if you need to thicken or loosen it add more cheese or cider. Keep it warm until you’re ready to serve

Lightly toast the sourdough slices, then make four unbuttered sandwiches with cheddar slices inside

Heat a large knob of butter in a frying pan until sizzling, then just as the butter turns brown, add 1 tbsp of lemon juice and turn one of the sandwiches in it to coat and continue frying until slightly crispy. Repeat with the rest of the sandwiches, then slice them into soldiers and put them on plates

Stir ½ tbsp. truffle oil into the fondue, taste and add another ½ tbsp. if you need to (truffle oils can vary in strength). Put each egg-shell in an egg cup and fill with the fondue (there’ll be more leftover for seconds!) and serve.

Pineapple Halo mixed with creme fraiche in a chocolate egg with orange zest 

Chocolately eggs to stimulate the taste buds

Chocolately eggs to stimulate the taste buds

Makes 2 eggs 

2 hollow chocolate eggs

½ wheel of Castello Pineapple Halo

4tbsp crème fraiche

Zest of one orange

Carefully slice the top off the chocolate eggs using a hot knife dipped in water from a boiled kettle. Put them into egg cups

Put the cheese, crème fraiche and ¾ of the orange zest into a bowl and mix it together with the back of a fork. Fill each eggshell with the mixture, and then put the remaining orange zest on top to look like the yolk.

To find out more about the Castello cheese range visit www.castellocheese.co.uk

Recipe: Is it a frittata? A tortilla? Or an omelette?

So, we needed to come up with a dish to cook for friends who’re eating carb free. Terry had the idea for this and we decided it needed its very own name – so we’ve invented a word. Welcome to our recipe for a delicious fromilla.

It’s kind of a cross between a frittata, omelette and tortilla (okay they are all kind of the same thing…but I felt the need to make up a new word).

It’s a versatile dish that works served pretty much any time of day. Our favourites  are as a tapas course for dinner or for mid-morning brunch, served with a crisp salad. It also tastes delicious cold and would make a great packed lunch or picnic dish.

The fromilla always elicits sighs of delight when it's slid out of the pan

The fromilla always elicits sighs of delight when it’s slid out of the pan

Serves 8

16 eggs, beaten with the milk

100ml milk, beaten with the eggs

1 large onion, finely chopped

200g cheddar cheese, thinly sliced or grated

1 packet of ham, cut into thin strips

1 packet of asparagus tips

3 tsp dried oregano

Fry the onions until softened.

Heat a frying pan on the hob with vegetable oil and make sure the pan is coated thoroughly.

Keep the pan on a low to medium heat. Pour in half the eggs and half the oregano. Layer the fried onions evenly across the egg, then place a layer of cheese. Cook for about 2 mins until the base of the egg starts setting.

Pour the rest of the eggs over as the next layer and sprinkle the rest of the oregano. Allow 1 min to settle. Then layer the asparagus around the edge with the tips pointing into the centre. Place ham strips between the asparagus tips. Turn up the heat to medium and cook for about another 10 to 15 mins until it is almost cooked through but still slightly runny on top.

To finish off, place the frying pan under the grill for approximately 10 mins until the top is firm and browned.

Remove from the oven.

Loosen the edges with a spatula and slide, complete, onto a plate.

Slice and serve.

 

The Cook with Biltong Club: Biltong tortilla – fusing Spanish and South African

What a great idea, even if I say so myself. Sitting on the bus on my way home from work I was thinking biltong…and wondering what other exciting recipes I could come up with when I remembered making a lovely Spanish omelette with chorizo. Brainwave…use biltong instead of chorizo.

Spanish omelette (or tortilla) is an amazingly simple dish with very few ingredients, basically potato, onion and egg. So it’s the perfect match for something meaty like biltong.

This recipe makes 12 slices

6 medium potoates, peeled and thinly sliced

3 medium onions, peeled and thinly sliced

12 eggs

200g wet biltong, cut into small pieces

Small bunch of parsley, chopped

2 tbps olive oil for frying

Heat 1 tbsp olive oil in a frying pan and add the sliced potatoes and onions. Fry them on a medium heat for about 20 minutes until the potatoes are softening and the onions are starting to go golden.

In the meantime beat the eggs and stir in the biltong and parsley.

Put the potato and onion mix into a large bowl and pour the egg mix over it. Gently stir together.

eggy mix

The eggy mix in a bowl with the lightly fried potato and onion

Heat 1 tbsp of olive oil in a deep frying pan and pour the mix into it. Cook on a medium heat for about 20 minutes until the top of your tortilla feels fairly firm to the touch. Keep an eye on it while it’s cooking to make sure it doesn’t burn.

Turn on the grill to a medium heat and place your frying pan under it for about 10 mins so the top browns and the whole tortilla feels solid to the touch.

Remove the pan and leave to cool down a bit, for about 10 mins.

Take a large plate (bigger than the top of the frying pan) and place on top of the frying pan, then turn it all over and tip the tortilla onto the plate.

The key is keeping your tortilla all in one chunky piece. I have to admit I make it the cowardly non-Spanish way where I cook it on the stove top first and then finish it off under the grill.You’re supposed to tip it onto a plate from your pan and then slip it back in the pan the other way around so both sides cook evenly.

I’ve watched Spanish people flip it in and out of the frying pan with no effort at all but I reckon that takes plenty of practice. All I get when I consider it is the vision of my tortilla all over the floor. My way does work but I’ve been told my tortilla will never taste truly authentic…anyway, this was still delicious and all came out in one piece with no mess –  I was still holding my breath as I emptied it onto the plate, even though I’d opted for the “easy” way.

My whole tortilla which slid perfectly out of the pan

My whole tortilla which slid perfectly out of the pan

Tortilla is great served hot or cold and fits just about any meal…for breakfast with an egg, lunch with a salad, as an anytime snack or packed picnic lunch on its own. In Spain they even serve it in baguettes which is surprisingly good!

I just love the layers of potato, onion and egg

I just love the layers of potato, onion and egg

Join our club

I’m regularly going to post a new recipe using biltong, so watch this space.

And if you want to order some yourself, I highly recommend the Chichester Biltong Company where you can choose the wetness and fattiness of your biltong too (it’s very personal, you know).

Go to http://www.biltongcompany.co.uk and enter the code EATINGCOVENT when you order.

Please also like our facebook page at https://www.facebook.com/CookWithBiltong

The Cook with Biltong Club: scrambled eggs with biltong, tomatoes and spices

It’s time to get cooking with biltong again. This month I’ve gone for something completely different. I got the inspiration from Spanish and Mexican dishes I’ve eaten which combine eggs and tomatoes really well. My thinking was why not add biltong? It really works and it’s good to serve up something new for people to try.

This dish is unbelievably simple and tastes amazing. It’s fantastic for breakfast or brunch, is filling and satisfying and the addition of chilli and a touch of cumin give it a fabulous spicy touch. If you’re going to use whole pieces of biltong like I’ve done here, make sure it is really finely sliced. You could also chop your biltong up into small dice (about the size of the tomato pieces) and stir it through.

If you are a chilli lover, add more to your taste, nothing like a chilli burst to get your tastebuds going first thing in the morning!

Amazing scrambled eggs with biltong, onion, tomatoes, cumin and chilli

Amazing scrambled eggs with biltong, onion, tomatoes, cumin and chilli

Serves 2

1 small onion, finely chopped

2 small handfuls of thinly sliced biltong

2 small tomatoes, finely chopped

4 eggs, beaten

1 small, dried chilli, finely chopped

1 tsp cumin

Oil for frying

Saute the onion and chilli in the oil for about 5 mins until softened. Add the biltong and fry for another minute. Then add the cumin and chopped tomato, stir through to mix thoroughly and cook for another 2 min. Then remove the mixture from the pan and set it aside.

In the same pan, scramble the eggs, constantly stirring with a wooden spoon. When they are almost done, remove from heat and fold in the mixture. Let eggs sit in the hot pan for an additional minute to finish cooking. Serve immediately.

The tomato, onion and spice mixture

The biltong, tomato, onion and spice mixture

Join our club

Every month I’m going to post a new recipe using biltong, so watch this space.

And if you want to order some yourself, I highly recommend the Chichester Biltong Company where you can choose the wetness and fattiness of your biltong too (it’s very personal, you know).

Go to www.biltongcompany.co.uk and enter the code EATINGCOVENT when you order.

Please also like our facebook page at https://www.facebook.com/CookWithBiltong

I’d love to hear any of your biltong ideas or stories, so do get in touch and watch out for the next amazing biltong recipe coming your way.