I agree, the name sounds hideously unappealing doesn't it? But it explains my point, because I have cooked a variant of this dish on many occasions, according to what's lurking in my vegetable drawer when it's coming to the end of my weekly shop.
The basic principle is frying up some form of leftover meat in an oiled frying pan - sausage, chorizo, bacon or pancetta work particularly well. When the meat is almost cooked, add a chopped garlic clove, a grinding of dried chilli flakes and whatever vegetable you have managed to forage. Tonight I used mixed mushrooms and curly kale. You'll now want to fry this for about 5-6 minutes, depending on what veg you are using.
Now, crack in a couple of eggs and cook until the whites are set but (essential!) the yolk is still runny.
This would actually make a great brunch dish, too. But tonight, feeling ill and very sorry for myself, I ate this under a blanket whilst flicking through cookbooks, with the cat on my lap. You don't have to be quite so tragic.
Monday, 15 October 2012
I am a big big fan of lemony cake in all it's forms, and this Nigella Lawson recipe happens to a particularly good one! I think it was originally published in Good Food magazine about 10 years ago, although I found it online. Oh Nigella...that woman never lets me down!
4oz softened butter (make sure it's really soft)
6oz self raising flour
1tsp baking powder
6oz golden caster sugar
2 large eggs
6 tbsp milk
finely grated rind of a large unwaxed lemon
For the Icing:
juice of a large lemon
4oz golden caster sugar
- Preheat oven to 180 degrees C/gas mark 4.
- Line a tin measuring approximately 9" x 8" with baking parchment.
- Tip all cake ingredients into large mixing bowl and beat for 2-3 minutes; the mixture will drop easily off of the spoon. Spoon mixture into tin and smooth with the back of the spoon.
- Bake for 30-40 minutes until golden & firm to the touch.
- Prick the cake all over with a wooden skewer.
- Beat together the icing ingredients, and pour over the cake while it is still hot. The heat of the sponge will help it to absorb some of the icing, making it increidbly moist.
- Cool in the tin and cut into squares.