SMOKED HADDOCK AND CHIVE OMELETTE

SMOKED HADDOCK AND CHIVE OMELETTE

Yes, yes I know Tom Kerridge did do a version on the telly last night - but I promise I made it first - (and mine definitely looked better) so he must have been round the corner inhaling the aroma of my kitchen (I really must have a word).

This is a perfect Sunday night delight, and nothing better after a full feast during the day.  Something to do while all about you are obsessed with Downton, and the nights are drawing in....

So, the easiness of an omelette, when you're not sure how many you're feeding is a joy..

I seem to have them coming and going at irregular intervals at the moment  -  one child off camping for 4 days on some hideous Duke of Edinburgh scheme, in the thick of a storm  (I did help him pack, and feel mildly guilty that I packed him a coat by mistake instead of a sleeping bag - I am guessing he can stick his legs in the arm holes - right?) Anyway.. moving on... at least Holly is back from swanning around Barcelona looking at the most expensive Art College's she can find (she's managing incredibly well).. and Hugo, we haven't seen since he vanished into the thick of Fresher's week, about a month ago.... so, basically the omelette was just for us... so this is a recipe for TWO (hurray!!)

INGREDIENTS

6 eggs (I need the strength for the week ahead)
1 red onion
2 or 3 smoked haddock fillets
A big bunch of chives
Half a pot of creme fraiche
Half a handful of strong grated cheese
Tsp paprika
Tsp cayenne pepper
Salt/Pepper
Sprinkle of parmesan

Generally it's 3 eggs per person (and if you can't finish it, fine, but best to have more rather than less... don't you think?)
Pop the haddock fillet in a bowl with a little milk, salt and pepper; and cook in the oven for about 10-15 mins, until a little flaky.  Meanwhile, chop the onion, and fry in a pan until fairly soft.  Beat the eggs, and add the salt/pepper and creme fraiche in a bowl, and then pour this mix all over the onion (making sure this is done on a medium heat).  Add the flaky haddock (remove the skin first, and drain the milk), and then add the grated cheese and the chives and the spices.
Turn the grill on!
When you think the bottom has cooked (and not burnt)... then remove from the top and add the parmesan... then place the pan under the grill to finish it off  - and serve with a lovely fresh green salad.
You can't beat this for an easy light supper, and you've still got room to scoff plenty of chocolate, as I'm sure you deserve! (Actually, I had a spare moment on Sunday afternoon, and it was a choice between making Christmas pudding or CHOCOLATE OREO BROWNIES - which I will be posting next, as they are ridiculously delicious and I think I may have eaten all of them).
This little beauty, though,  literally takes minutes and is truly delicious, and not a bad idea to break away from the meat feast that the men in my life are constantly demanding..

I now have to wait till next Sunday for a repeat performance.

I didn't properly see the way Tom cooked his, but bound not to be a patch on this little gem..

I DO KNOW THIS PHOTO DOES NOT DO IT JUSTICE - BUT HAVE SOME FAITH!

BROAD BEANS, ASPARAGUS, COURGETTES AND SPINACH SALAD

BROAD BEAN, ASPARAGUS, COURGETTE AND SPINACH SALAD - SERVED WITH SEA BASS AND NEW POTATOES


Well, I feel completely useless as to have not put up any recipes for quite some time - so do not desert me, as I am back......

It is due to a mixture of being madly busy (Ana and I had a show)  - a little bit social - and not having a chance to photograph any food before it gets devoured.

We had 12 people over for Mike's birthday on Friday night, but also to celebrate our amazing friends over from Cambodia.  I literally cooked up a storm, and then had far too much to drink, so can't properly remember what it tasted like, and before I batted one of my false eyelashes,  the kids had tucked into my ridiculously delicious honeycomb and chocolate cheesecake (which as it happened still tasted good at 4am), but sadly unphotographable at that time .......

I also made a very healthy and beautiful salad of rocket, figs, goats cheese, and pomegranate with balsamic dressing, which I will have to make again as I could eat it ALL day - but I won't bore you with the stuff that I'm not writing about - and before I pass out from tiredness (another family wedding yesterday - amazing, but not quite as insane as the one from last weekend, which is a whole nother story)...

So on to a particular healthy supper, that I cooked for Holly's return from school last week, and it was her choice.  She is home on study leave (did we ever have that?!) - it's brilliant to have her home (but sometimes when she's still loitering around the kitchen at 2.30 am, I kind of think she might be better off going to bed, and not asking questions like "Why are your eyes so red? and "why are you so hungry"? The joys of boarding school!

Hugo seems to have made rather a surprise visit home too (the school didn't seem to want him there for a bit after some alcohol incident, so he's been welcomed home into the heart of his rightly or wrongly proud parents - I knew he was my son after all - Thank the Lord!

INGREDIENTS (for 6)

2 red onions
3 garlic cloves
Packet of new potatoes (cooked)
Packet of broad beans (frozen)
3 courgettes (chopped)
2 clumps of asparagus (chopped into bitesize)
Bag of spinach
Veg stock
Lemon juice

Cook finely chopped onions, cook till soft and add garlic.  Boil the frozen broad beans till they are defrosted (no longer) - literally, just till they are basically defrosted, and not soggy and grey) .  Add them to the onions and garlic. Add the already cooked potatoes (which take about 15/20 mins from cold water to boiling (so actually, although I've written it in the wrong order, you should maybe do that first.  Once cooked, drain and leave to cool.
Once the onions and garlic are soft (and not burnt), add the potatoes and the courgettes, and stir for about 5 or so minutes, add the stock, (maybe 2 cubes diluted in about 1/2 pint of water).  Add the asparagus,  and some lemon juice, (I prefer freshly squeezed), and then some salt and pepper for tasting.  Do not over cook as it starts to lose the colour (this should all take no longer than 10 mins.  Add the broad beans, and then at the last minute before serving, add the spinach - and stir for about a minute.  You can also add some herbs if you fancy.

We served this with some fresh sea bass (Moxons is a joy, and rather a handsome french man (but obvioulsy that's not my main reason for visiting his rather fine establishment.)

I think Holly was happy with her welcome home meal, but don't want her to feel that she should never return to school again, so may have to serve her some chilli feast tomorrow, just to remind her that school food has its advantages....

I do have a picture (have resorted to I phone, but it ran out of battery, and so had to wait for it to charge while we sat watching it get cold)

The filleted sea bass drizzled with a little lemon and pepper on the top, was perfect.... and we got stuck in to our hearts content.

It was kind of healthy though, and I do like a good balance in my life, so the crunchies that I bought for my chocolate and honeycomb cheesecake needed a replenishing the next morning.....
I hope you like it - please let me know if you do......

Also, I added a photo of my little elf helper on Friday night.....  I mean the Max added touch  mustn't go unrewarded!

Now, Im off to slump on the sofa while Mike is homing in his bbq skills - so we'll be eating around 5 then?!

SALMON WITH RICOTTA AND SPINACH IN FILO PASTRY

Actually, I think maybe I ate too much at lunch in the gorgeous Brixton Village (saw Tranny on a Bike, that clearly made my mother and Peter's (step father) day...and
whenever I eat too much,  I then can't seem to stop.  So, I had the urge to try out a new little recipe..,
Not knowing quite how many would be round the kitchen table, I wanted something quick and easy and equally (if not more so) delicious the next day..,
So... salmon, ricotta and spinach filo roll was created..,
Super simple, quick and very tasty ... Here goes...

Fillets of salmon (one per person - and a few more for luck)
Big pot of ricotta
Parmesan, grated
Lemon juice (and zest of at least 2 lemons)
Handful of breadcrumbs
Chives, salt and pepper
1 or 2 egg yolks
Bag of spinach
Filo pastry

Mix all ingredients in one big bowl, making sure salmon is chopped up in little bits and spinach has been pre-cooked in a pan for a few minutes until wilted)

Butter the sheets of pastry with melted butter one by one until you have at least 5 stuck together.
Put the salmon mixture on the lower part of the pastry, and then roll ...
Seal the ends with more melted butter, and then cook at 180 degrees for about 25 minutes...
I served with asparagus and green beans (with a drizzle of hot butter/lemon juice)
Oh so yum.

Swiftly followed by my little Max's (not so little as he's 14 this June) but as he's my baby, he'll always be little to me)
APPLE CRUMBLE and custard (which he made this afternoon while I was clipping the dog, and  trying to recover from my vast lunch)

No leftovers sadly, but tomorrow is a whole nother day of thinking about my tum, so will keep you posted....