This combination always takes me back to a holiday in Greece when we had fresh seafood baked in tomato, to which large chunks of feta were added at the end. Toasted orzo with prawns, ouzo and marinated feta Spoon on to plates, or serve family-style straight from the pan, sprinkled with a generous pinch of za’atar and a good drizzle of olive oil. Cover the pan and leave to cook for about five minutes, until the whites are just set. Return the pieces of bread to the pan, crack in the eggs and sprinkle them with a good pinch of sea salt. Pour the remaining tablespoon of oil into the hot pan, add the spring onions, tomatoes, chilli, a quarter-teaspoon of salt and a grind of black pepper, and saute, stirring, for about three minutes. ![]() Fry the pieces of bread in three tablespoons of olive oil for about five minutes, then lift out of the pan and drain on a plate lined with kitchen paper. Open the pittas to create two separate rounds, then tear into bite-size pieces of about 2cm x 3cm. It’s utterly delicious and more or less uses only ingredients that I normally have in the house it’s also a very good way to use up stale bread.Ģ pitta 4 tbsp olive oil 4 spring onions, trimmed and thinly sliced 2 medium tomatoes, roughly chopped 1 green chilli, deseeded and finely chopped Salt and black pepper 4 large eggs 2 tsp za’atar I often make this for breakfast or brunch. Braised eggs with pitta, tomatoes and za’atar Top with the salsa and crumbled goat’s cheese, finish with some mint leaves and a good drizzle of olive oil, and serve at room temperature. ![]() Spoon the dip on to a platter and spread it out a little. Stir in the garlic, lemon juice, oil, shredded mint, chilli, dill, parsley, a half-teaspoon of salt and a good grind of pepper.Ĭombine all the salsa ingredients in a second bowl. Put the beans and peas in the bowl of a food processor and pulse for 10-15 seconds, scraping down the sides of the bowl midway – you want a fairly rough texture here, with the odd whole bean and pea in the mix. Drain, refresh under cold water, then drain again. Salt and black pepper 400g frozen broad beans, defrosted and shelled 200g frozen peas, defrosted 2 garlic cloves, peeled and crushed 2 tbsp lemon juice 3 tbsp good olive oil, plus extra to finish 10g mint leaves, thinly shredded, plus a few extra to garnish 1 green chilli, deseeded and finely chopped 5g dill, finely chopped 10g parsley, finely chopped 120g soft goat’s cheese, crumbledįor the salsa 1 green chilli, deseeded and finely chopped 2 tbsp preserved lemon, flesh removed and skin finely chopped 2 tbsp sumac 2 tbsp good olive oilīring a medium pan of salted water to a boil, add the broad beans and peas, and blanch for a minute.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |