Serve with baby spinach or salad leaves dressed in extra virgin olive oil and aged balsamic. Top the frittata with feta cheese for added bite.
eggs, organic, if possible
5 g (1/8 oz/¼ cup) flat-leaf (Italian) parsley leaves, roughly chopped
1 tablespoon finely chopped chives
sea salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
1 zucchini (courgette), trimmed and thinly sliced lengthways
2 garlic cloves, finely chopped
1 tablespoon rosemary leaves, finely chopped
1 tablespoon thyme leaves, finely chopped
3 large silverbeet (Swiss chard) leaves, washed and roughly chopped
finely grated pecorino cheese and crisp bacon slices (optional), to serve
Preheat the oven to 180°C (350°F/Gas 4).
In a bowl, whisk the eggs, parsley and chives. Season with salt and pepper to taste.
Heat 1 tablespoon of the oil in a 20 cm (8 inch) non-stick ovenproof frying pan over medium–high heat. Cook the zucchini until lightly golden on both sides. Drain on paper towel.
In the same pan over medium heat, add 1 tablespoon of the oil and sauté the garlic, rosemary and thyme until fragrant and the garlic is soft. Add the silverbeet and cook for 1 minute or until the greens start to wilt. Remove from the heat and transfer the mixture to a bowl.
Heat the remaining oil in the same frying pan over medium heat. Add the egg mixture and cook, without stirring, until the outside begins to set. Use a spatula to start stirring the eggs, lifting up the set egg so the uncooked egg runs underneath. Continue to cook for a further 1 minute, then spoon the silverbeet mixture and the grilled zucchini over the eggs, pressing down gently and spooning some of the raw egg over the top so the vegetables are covered.
Sprinkle with salt and pepper then transfer the pan to the oven. Cook the frittata for 10–15 minutes or until the egg is golden on top and just set.
Serve sprinkled with pecorino and with bacon on the side, if desired.
MAKES ABOUT 34 FRITTERS
These fritters can also be served with aïoli. Salt cod can be poached in a tomato and chilli sauce and turned into a delicious sauce for soft polenta, or as a topping for bruschetta. Don’t forget to soak the salt cod first.
250 g (9 oz) salt cod
250 g (9 oz) all-purpose potatoes (such as desiree), quartered
125 ml (4 fl oz/½ cup) milk
80 ml (2½ fl oz/1/3 cup) extra virgin olive oil
4 garlic cloves, finely chopped
3 spring onions (scallions), finely chopped
1 egg yolk
freshly ground black pepper
150 g (5½ oz/1 cup) plain (all-purpose) flour
2 eggs, organic, if possible, lightly whisked with 1 tablespoon water
120 g (4¼ oz/2 cups) Japanese breadcrumbs (panko)
1 litre (35 fl oz/4 cups) vegetable oil, for deep-frying
2 lemons, cut into wedges
Place the salt cod in a bowl and cover with cold water. Cover the bowl with plastic wrap, place in the fridge and soak for 24 hours, changing the water several times. Drain the fish and dry well, then remove the skin and bones and discard. Place the flesh in a large saucepan, cover with water, bring to the boil and gently simmer, covered, for about 20 minutes. Drain and set aside.
Steam the potatoes until just cooked.
Combine the milk and 1 tablespoon of the olive oil in a small saucepan and heat until warm.
In a heavy-based saucepan, heat the remaining olive oil over low heat. Add the garlic and spring onion and fry for 1–2 minutes, then add the salt cod and stir well with a wooden spoon to break up the flesh.
Put the potatoes through a mouli grater or ricer and add to the pan, beating well to make a paste. Gradually beat in the warm milk and oil mixture, then add the egg yolk and pepper to taste. Remove from the heat, cool and chill. Check the seasoning and adjust if necessary.
Roll level tablespoons of the mixture into balls. In small batches, dust with the flour, coat with the egg mixture, then coat with the panko crumbs and shake away any excess.
Add the vegetable oil to a deep pot and heat the oil to 180ºC (350ºF) (a cube of bread dropped in the oil will turn golden brown in 15 seconds when it reaches this temperature). Deep-fry the salt cod fritters for about 1 minute or until golden and crisp. Drain on paper towel.
Drizzle with a squeeze of lemon and serve immediately.
This tart a bit of a classic – a crowd-pleaser and an excellent dinner party dessert. It is also terrific with yoghurt or yoghurt ice cream.
oil spray, for greasing
1 sheet good-quality sweet shortcrust pastry (bought or homemade), enough to line a 24 cm (9½ inch) flan (tart) tin (see below)
egg wash, for glazing
2 eggs, organic, if possible
75 g (2½ oz) caster (superfine) sugar
90 ml (3 fl oz) thin (pouring) cream, whisked to soft peaks
110 g (3¾almond meal
30 ml (1 fl oz) fresh lemon juice
1 orange, finely zested, no white pith
2 tablespoons fresh orange juice
mascarpone cheese, to serve
SWEET SHORTCRUST PASTRY
250 g (9 oz/12/3 cups) plain (all-purpose) flour
75 g (2½ oz) unsalted butter, diced
pinch of sea salt
90 g (3¼icing (confectioners’) sugar, sifted
55 ml (1¾ fl oz) full-cream milk
2 egg yolks
For the sweet shortcrust pastry, place the flour, butter, salt and icing sugar in a food processor and process for 20 seconds. Add the milk and the egg yolks and process for 30 seconds or until a mass forms. Turn out onto a lightly floured work surface and knead lightly for a few moments then flatten the pasty and form a ball. Wrap in plastic wrap and place in the fridge for 1 hour.
Preheat the oven to 180°C (350°/Gas 4). Spray a 24 cm (9½loose-based fluted flan (tart) tin with oil.
Lightly flour a work surface and roll out the pastry 2 cm (¾ inch) wider than the tart tin.
Roll the pastry over the rolling pin and gently ease it into the tin, pushing the pastry in gently so it follows the fluting. Place in the fridge and rest for 30 minutes.
Prick the pastry base a few times with a fork to prevent blistering and rising. Line the tart case with baking paper and uncooked rice and blind bake for 20 minutes. Remove the paper and rice, brush the pastry shell with the egg wash and bake for a further 10 minutes.
For the filling, use electric beaters to beat the eggs and sugar until thick, creamy and the mixture holds a trail. Use a wooden spoon to fold in the whisked cream and remaining ingredients except for the mascarpone, until combined and smooth.
Spoon the mixture into the prepared pastry case and bake at 180°C (350°/Gas 4) for 25–30 minutes or until puffed and
golden and firm to touch. Allow to cool before cutting.
Serve the tart in slices with a spoonful of mascarpone.
NOTE: Sweet shortcrust pastry is simple to make and worth the small effort, but feel free to buy a good-quality pastry frozen from the supermarket as it is quite a handy item to have in the freezer, and you can simply use sheets as you need them.
This chocolate tart is inspired by Joël Robuchon’s wonderful recipe. It is easy and has a wonderful taste and texture. It is simple: if you buy good-quality chocolate it will blow your mind; if you don’t, it simply won’t.
1 sheet good-quality sweet shortcrust pastry (bought or homemade), enough to line a 24 cm (9½flan (tart) tin
oil spray, for greasing
egg wash, for brushing
250 g (9 oz/1 cup) thick (double) cream
80 ml (2½ fl oz/1/3 cup) full-cream milk
200 g (7 oz) dark bittersweet chocolate, cut into small pieces
1 extra-large egg, whisked
cocoa powder (optional)
Preheat the oven to 180°C (350°/Gas 4). Spray a 24 cm (9½ inch) flan (tart) tin with oil spray.
Roll out the pastry on a lightly floured work surface until it is 2 cm (¾wider than the tart case. Roll the pastry over the rolling pin and gently ease it into the tart case, pushing the sides in gently. Rest in the fridge for 30 minutes.
Prick the base a few times with a fork to prevent blistering and rising. Line the tart case with baking paper and uncooked rice and blind bake for 20 minutes. Remove the paper and rice, brush the tart shell with the egg wash and bake for 10 minutes. Remove from the oven and increase the temperature to 200°C (400°F/Gas 6). Leave the tart shell to cool.
To make the filling, place the cream and milk in a saucepan. Stir and bring to the boil over medium heat. Remove the saucepan from the heat, add the chocolate and stir until the chocolate is completely melted and incorporated. Strain the egg into the warm chocolate mixture and stir until absorbed. Pour the warm filling into the cooked tart shell and smooth it with a spatula.
Turn off the oven and bake the tart for 20 minutes or until just set. Allow the tart to cool, then sprinkle with cocoa powder, if desired. (Do not refrigerate the tart.)