Category Archives: cheap eats

Southern (London) Fried Chicken

south london fried chicken - great food  and a favourite yummy recipe from fanny and brenda

I was feeling a little faint from my recent little bit of calorie counting and it’s at that point  I realised I was in danger of purchasing fast food.  Now most of us live near at least  one purveyor of such edibles but in south London, the choice is very wide, 24/7. This was an emergency – so I made what I thought was on balance a good decision; namely, I knew I was going to cave, but at least I thought if I made it myself, I could mitigate the harm both in terms of what I was swallowing (and who hasn’t done damage control there I ask you?) – and to my reputation in terms of being seen in curlers and Brenda’s stained bed jacket. Long story. Not a good week.

When you factor in the improved quality and taste  – not to mention the cost advantage – it’s well worth a go, particularly once you’ve done it a few times and are “set up” for it. Be warned though, you may find it so addictively good that you regularly exceed the Government’s recommended limits on consumption of “the good stuff”……..

 

INGREDIENTS

4 chicken breasts – each cut into two, 4 thighs, 4 drumsticks -  I had this number as I’d just cut up 2 chickens to use the carcass for stock. This quantity should easily feed around six people.

600ml (around a pint) of buttermilk. I couldn’t get this on the day, so I used sour cream – or could have used creme fraiche or even yoghurt, let down with a bit of water to make it a bit more liquid.

1 onion – finely diced or sliced. You could easily cheat here and use a dessertspoon or so of onion powder. In fact it would probably be better.

1 or 2 cloves garlic – crushed (or, as per the onion above, about a tsp of garlic powder)

Hot chilli sauce – like Tabasco or Encona

About 100g self raising flour – but you can get away with plain if that’s all you have – although half a tsp baking powder added in that case, would be nice.

2 medium eggs (or one extra large one)

splash of milk

good couple of big pinches of salt

around 1 1/2 litres cooking oil – veg, sunflower, peanut, canola etc – your choice.

south london fried chicken - great food  and a favourite yummy recipe from fanny and brenda

(FOR THE SEASONING/SPICE MIX)

2 tsp sea salt
2 1/2 tsp paprika (I used half in half hot- and smoked-)
2 tsp garlic powder
1 tsp fresh cracked black pepper
1 tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme

METHOD

Ideally, if you have time and the power to predict 24 hours in advance when you will have a craving, please do feel free to “brine” your chicken pieces overnight. The acid in the dairy tenderises the meat, helps keep it juicy after frying and really works the wondrous spicy flavourings well into the chicken. Because, also, the buttermilk both provides flavour itself to your crispy coating and a means by which your spice mix can stick to the chicken pieces, it’s absolutely fine to do this stage immediately before cooking. The chicken Brenda and I used for the video, had been marinating for 2 days. It’s up to you.

south london fried chicken - great food  and a favourite yummy recipe from fanny and brenda

So, in a medium to large size bowl, pop in your chicken pieces, buttermilk, onion and garlic (slice, dice, or powder – up to you), salt and loads of hot pepper sauce – maybe a third or half a small bottle (I’d say around 50-75ml) It may seem excessive but don’t forget the vast majority will be drained off the chicken pieces. It’s messy, but massage in thoroughly with clean hands and leave while you carry out some of the next stages if you’re cooking immediately – otherwise cover with cling and refrigerate over night.

If expecting to accompany your chicken with some fries (or chips, to us Brits), now might be an idea to make them.  By the way a good tip for those is keeping them in submerged in water (even better if it’s from a just-boiled kettle) with some salt and sugar added – stops them going brown before you’re ready to fry them, draws out some of the water which makes them fry to a crispier state – and if you’ve used boiling water, pre-softens them a bit before frying. Pat dry on kitchen paper before doing so. Or just use frozen bought ones.

south london fried chicken - great food  and a favourite yummy recipe from fanny and brenda

The question of accompaniments aside, now is definitely the time to get your dish of flour ready and make your spicy seasoning mix. If you don’t mind cooking your own “fast food” and enjoy the results (at least more than the offerings from whichever vendors you have previously sourced), to streamline this stage in future, you can always make up a big batch so you have spare mix pre made.. Should last OK for up to 6 months if stored in a cool, dark place in a sealed jar.  It’s Ok to simply mix up all the seasoning ingredients as they are and voila – but I wanted to make sure that the mix ingredients could incorporate thoroughly together/with the flour and stick super-well to the chicken pieces so I put the salt (Maldon sea salt crystals are quite big), cracked pepper, oregano and thyme into my spice grinder and whizzed to a fine powder. A mortar and pestle would do this too.The paprika, cayenne and garlic are already finely ground so even if, like me, you’re wanting a nice even powdery blend, these can be used as they are.

The quantities listed above are about right for the stated amount of chicken so just put the spice mix in a bowl or small oven tray ready for use and, in another dish, beat the egg(s) with a splash of milk, a few more dashes of hot chilli sauce and a few pinches more or garlic powder.

Now put the oil on to heat up on the hob, in a big spacious pot which should ideally allow the 1 1/2 litres of oil to come up to around a third – but definitely not more than half – full. While this is heating up,take the chicken pieces out of their creamy bath and allow to drain on a wire rack. Even on a high flame, it may take up to ten minutes to get to temperature but, depending on the size of your chicken pieces, you may need to fry cooler for longer or hotter for a shorter time – this is both to avoid over-cooking the coating while under-cooking the chicken. Generally, 160C seems to provide a fairly moderate simmer, you definitely don’t want the oil smoking hot and burning everything, If no thermometer to hand, test after about 8 mins with a cube of bread which should just sizzle nicely and go golden brown in about a minute.

So, to get that finger-licking coating, first lightly sprinkle some of the seasoning mix all over the chicken pieces, then add the rest of it to the flour. Now thoroughly dredge the chicken pieces in the  (seasoned) flour, then through the egg mix and then once again back through the flour. This will give you a fabulously crispy carapace to bite through! At this point, all that remains between you and that crunchy, spicy satisfaction is to fry the chicken off. You’ve got this far so do be patient and do therefore fry in batches as there’s no way you’ll be able to fit this much into even a big (4 litre) pot – so have the oven on low (like 60C) and a tray lined with kitchen paper so you can keep the completed batches warm. Lower each piece in carefully using tongs or a slotted spoon – I reckon 3 big pieces or 4-5 smaller pieces max. When the chicken goes in, make sure the flame is turned down to medium low as any higher and it goes too fast. You’re looking for a core temperature of 75C or, in the absence of a food probe, for the juices to run clear – test cut a piece when you think it’s ready and return if there’s any pink juice which comes out. Another helpful hint is that the pieces float to the top when they’re done and the sizzling sounds of the frying has become quite quiet.

PS, As well as making fries, I steamed and buttered a corn on the cob to serve!

south london fried chicken - great food  and a favourite yummy recipe from fanny and brenda

Baba Ganoush

I was busy on the phone disapproving about something missing in the service from one of our feckless utilities, when I was rudely interrupted by a rather strident voice from the kitchen ordering my immediate presence to “enjoy Fanny’s Baba Ganoush”. For a minute I was lost for words, as the worst of all images came to mind in a flurry of hideous technicolor. I ended my call and pondered. Was it time to have Fanny sectioned? She had been taking her pills so I decided on a diplomatic response and tentatively entered her domain. Despite the awful possibilities that could have lain behind the invitation, the reality was much simpler. She had been busy making a dip, – which can also be a side dish or indeed part of a meze. This is really rather a pleasing number and accompanies bread or a main course with equal aplomb. It is of Middle Eastern origin and very flavoursome.

baba-ganoush-side-dish or starter -from fanny and brenda

INGREDIENTS
large aubergine
2tbsp tahini, plus more as needed
3 garlic cloves, minced
1-2 lemons – juiced
1/2 tsp ground cumin
1/2 tsp red chilli flakes

sea salt, to taste

extra virgin olive oil
1 small bunch flat leaf parsley roughly chopped

METHOD

Preheat an oven to 200°C

Place the aubergine on a baking sheet, prick with a fork in several places, drizzle with a little olive oil and sea salt and bake for about an hour till completely collapsed.

Remove from the oven, let cool slightly, slice open and scoop all the aubergine flesh out into a bowl – using a fork, mash to a paste.

Add the tahini, garlic, most of the lemon juice and the cumin and mix well.

Season with salt, then taste and add more tahini and/or lemon juice, if needed.

Transfer the mixture to a serving bowl, form a shallow well with a spoon.

Drizzle some olive oil over the top and sprinkle with the chilli flakes and parsley.

Serve at room temperature.

Ideal with flatbreads and/or part of a meze

Lemon Drizzle Cake

It is a lovely time of year for enjoying a small slice of cake with a cup of tea in the late afternoon sun. Well, some of us show some restraint. Unfortunately Fanny always helps herself to gargantuan slices and drinks our home made Plum Vodka with hers!!!

lovely tea time lemon drizzle cake by fanny and brenda

Ingredients
225g butter –  softened
225g caster sugar
4 egg plus a yolk if you’re feeling decadent
2 lemons – zest finely grated ( I recommend doing this directly into the mix at the time)
225g self-raising flour
3/4 tsp baking powder
For the drizzle topping
juice of 2 lemons
100g caster sugar

Method

.    Heat oven to 150°C fan.

.    Beat together the softened butter and caster sugar until pale and creamy, then add the  eggs one at a time,  mixing through after each one.

.    
Now sift in the flour -  I like to put half in first, mix, then the other half (it helps avoid flour storms…) and the baking powder –  next zest the lemon directly into the bowl, which ensures all the lemon oil (and therefore flavour) gets into the mix –  and combine well.

.    
Line a loaf tin (8 x 21cm) with buttered greaseproof paper,  spoon in the mixture and level out the top.

.    Bake for 50-55 mins until a skewer inserted right into the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice  and the caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a crisp sweet-tangy topping.

.    
Once the cake is completely cool, turn it out of the tin, slice and serve…

lovely tea time lemon drizzle cake by fanny and brenda

Using up leftovers – Plum Vodka Pudding

plum vodka pudding -using up leftovers

I have worked my way through our plum vodka which we made last year. The recipe is on the blog but having now enjoyed the plum vodka I was left with the plums which had been sitting in the base of the jar. As I had emptied the jar of alcohol it seemed obvious that the plums could now be thrown. Then I ate one. Oooohh! I quite liked its addled steeped lusciousness. Now I could have eaten them on their own and been quite happy but I thought “why not turn it into a pud?”. And do you know this one is quite decadently delicious, – but economic too. Try it with a splash of cream it really will give you a smile! And let’s face facts I have to face Fanny Klunge every morning so I need something to smile about.

plum vodka pudding -using up leftovers

Ingredients

50g butter
1 dst spoon of vanilla paste
100g caster sugar
2 large eggs separated
50g self raising flour
150ml milk
Decanted and de-stoned plums from the plum vodka kilner jar

 

Preheat oven to 180°C/340°F

Method

Place the sugar, butter, vanilla, and yolks into a mixing bowl and whisk up

Add the flour with the milk

Butter up a baking dish

Place the plums in the base

Whisk up the egg whites till stiff and add to the yolk mixture

Pour the whisked up mixture over the plums

Cook for 40 minutes until it has a light brown topping

Leave to cool for half an hour and then serve with a small drop of cream!

plum vodka pudding -using up leftovers

 

Asparagus with Hollandaise

asparagus and hollandaise sauce from fannyandbrenda.com

Given that asparagus has a fairly short season – and April is its peak – I thought it would be remiss of Brenda and I not to show you something made with these perky green spears. This is this quick to make – and feels like a quite exotic dish.

I’ve adapted this from Delia – so you know you’ll be in good hands, if further reassurance is required. This serves 4 and like virtually all other recipes, can be halved/doubled etc, to suit. Allow about 125g asparagus per person. By the way I have roasted the asparagus as I think it keeps in more flavour and is also easier to manage timings-wise; although you can steam or boil yours if you prefer (in which case do it at the end of the process, instead of towards the beginning, as per below)

Ingredients

500g asparagus – just gently bend, and the spears will snap off at the natural divide between the woody “end” which you discard and the tender part you use.
2 large eggs – separated with the yolks in one medium glass bowl and the whites in another
1 dstspn white wine vinegar
1dstspn lemon juice
100g butter
pinch sea salt
fresh cracked black pepper
 

Method

Switch the oven on to 200°C and place a knob of butter into an oven dish or tray with sides, just big enough to hold your asparagus spears in a singe layer. Season lightly.

In a small pan, place the 100g butter on the heat and begin to melt gently.

Using an electric whisk, beat the egg whites till light and fluffy – the soft peaks stage is great (you’re not making a meringue so don’t go mad but don’t worry if you do, it won’t really matter…). Leave momentarily to one side.

Place a medium pan containing just an inch or so of water on the hob which should reach no more than a gentle simmer. Place the glass bowl containing the yolks over the pan – season with a pinch of sea salt and a little ground pepper and whisk using the same beaters that you’ve just done your egg whites with. After not much more than a minute, the mix will have turned lighter and already be quite foamy, so you can now go ahead and add the lemon juice and vinegar – continue whisking for another 30 seconds or so.

asparagus and hollandaise sauce from fannyandbrenda.com

By this time, the butter should have completely melted (take off the heat if done before as you don’t want it going brown or burning). If you need to enlist a friend, great, but the idea is to add the butter fairly gradually (a bit like making mayo) so it doesn’t all split. So long that you’re fairly deft about it, start with a few tablespoons of the butter and whisk in immediately. Keep going adding butter and whisking in – I suppose I combined all the butter into the yolks in about 5 cycles over around 2 mins.

Continue whisking for another 30 seconds or so and take the bowl off the pan of simmering water.. Take about a quarter of the egg whites and whisk into the yolk/butter mixture for just a few seconds, then again for half of the remaining egg white and then the other half (i.e. 3 cycles). You should have a gorgeously smooth, pale yellow, light but creamy and foamy sauce ready to apply to the asparagus. The bowl containing it can be placed back in the pan of  water to keep warm (but the water pan should itself be off the heat)

All of the above takes around 12 mins which is the point where you need to check the asparagus for doneness. It should still be bright green and tender, but not soft. Return for another 2-3 mins if it’s still a bit firm.

Turn out onto a warmed serving dish and coat generously with the sauce and sprinkle with black pepper. Yum.

asparagus and hollandaise sauce from fannyandbrenda.com

Luxury Toad In The Hole

fanny and brendas toad in the hole recipe

Let’s face it, each of us has their own idea about what “luxury” is – and perhaps few will see at this moment in time, the possibility of a fine-dining version of something which is basically sausage in batter.

However,  even if the starting point is just a few simple ingredients, by “making it the best you can” you’ll hopefully see how something quite everyday can be transformed into something rather stunning!. The Italians have a phrase for it which is  “bella figura” – something Brenda had never heard of (which I didn’t have the heart to tell her was self-evident…)

Hopefully you’ll see what I mean and enjoy this special edition toad.

fanny and brendas toad in the hole recipe

INGREDIENTS

140g self raising flour
4 large eggs
Eggs

300ml semi-skimmed milk

1 tbsp mustard – Dijon or wholegrain
handful of herbs – leaves picked and chopped. To enhance the leek and onion in the sausages I used thyme and chives, plus sage. Rosemary would have also been good.
4 tbsp vegetable oil plus some goose or duck fat if you have it. Or use a bit of extra oil.
6 sausages – any variety – we used nice herby Lincolnshire ones.
2 red onions – each cut into 6
sea salt
fresh cracked black pepper

METHOD

Tip the flour into a bowl and crack in the eggs, one at a time, whisking as you go. Pour in the milk and keep whisking until you have a smooth batter. Finally, whisk in the mustard, herbs and some seasoning and set aside for 1-2 hrs. I’m not 100% sure why this seems to work – and you will see plenty of debate about it – but in any case, making the batter in advance gets it out the way!
Heat oven to 200C. Put the oil (and goose fat or equivalent – I did say this was the luxury version!) in a roasting tin or baking dish, roughly 30 x 22cm, with reasonably high sides. After a few minutes heating up, add the onion wedges and sausages to the dish, place back in the oven and cook for around 20 mins until getting nice and brown. You can turn everything half way through this if you like. For the last few minutes of this stage, increase the heat to 220C.

Now you can add the batter – ideally by opening the oven door and pouring the batter round the sausages/onions, in situ, using a jug. But if you don’t want the extra washing up or just feel more confident doing it on a surface, the key thing is to ensure you work quickly so that when the batter hits the fat, there’s a good sizzle. If you’ve achieved this stage outside of the oven, get the dish back in ASAP, leaving enough room overhead for it to rise, closing the door nice and smartly to keep as much of the heat in as possible.

The main advice to getting a lovely rise, a crisp golden brown finish while retaining a soft, mallow-ey base, is don’t open the door before 25 minutes. Depending on your oven, it may need a few more – I deemed 27 minutes perfect.

The eggy, light crispness of the batter, puffed to perfection by the roiling goose fat – further enhanced with the herbs and mustard – is a masterwork. If you have some leftover gravy, serve that with it, along with some greens perhaps. You probably won’t need potato as the batter takes care of the carbs! I hope having tried this, you’ll be reluctant to return to the “standard” version any time soon….

 

Spicy oregano chicken breast roll with avocado and lime mayonnaise

spicy oregano chicken breast roll with avocado and lime mayo

I’d spent the previous day chopping chickens, primarily for another batch of stock – feeling like a latter-day Dr Crippen (although that may have been influenced by Brenda’s “soothing conversation and light badinage”……..)

Anyway, I found myself with a couple of chicken legs and breasts going spare so thought I’d knock us up a quick and tasty lunch that’s partly a salad and partly a warm sandwich.

Ingredients

1 chicken breast
1/2 avocado
1 bread roll – like a focaccia or ciabatta
two pinches of dried oregano
pinch cayenne pepper

2 dsp mayonnaise
juice and zest of half a lime
small handful of finely sliced spring onions (green part)
pinch of red chilli flakes

olive oil
sea salt
fresh cracked black pepper

Method

1) Bash out the chicken breast between two sheets of clingfilm, using the bottom of a pan, until it’s no more than 1/2 cm thin

2) Heat a medium frying pan on the hob while you rub a little olive oil onto both sides of the meat. Sprinkle a pinch of the oregano on each side – also, season with salt and pepper plus a light dusting of cayenne if you’re feeling adventurous but this can be omitted.

3) Slap the flattened breast onto the hot pan and hear the sizzle! Leave well alone for 2-3 minutes which you can use to make your dressing

4) In a bowl, add the mayo, lime juice/zest, finely sliced spring onion tops, chilli flakes and a little salt and pepper.

5) Turn the chicken breast which should be a lovely sizzling golden brown. While the other side fries, cut the roll in half and lightly toast. Also cut the half avocado into fine slices.

6) To serve, spread just under half the sauce onto the cut surface of each half of the roll, fan the avocado slices equally over each half. The other side of the chicken breast should by now also be golden brown and sizzling (having cooled altogether 5-6 mins). Cut it in half and place each piece on each half of the bread roll and spread the final tsp or so of dressing onto the chicken breast portion.

spicy oregano chicken breast roll with avocado and lime mayo

Lemon braised chicken thighs in white wine with mushrooms and peppers and chive mash

fanny and brenda's chicken mushrooms and white wine with mash

I know many of the womenfolk out there will sympathise greatly when I say I was struggling for inspiration as to what to give Brenda for dinner yesterday – it’s not so much that she’s got a refined palette (she doesn’t), nor has the memory of an elephant such that she would remember if a dish I did in 1979 was presented to her again (she doesn’t) – even if other elements of her could be considered elephantine. Not that I’m saying that she or any aspect of her (hips) is of course, but some may think so. And they would be right.

No, it was more the case of not allowing Brenda to find any reason for complaint, in turn meaning I can continue being in a position in being untouchable during our many disagreements…

fanny and brenda's chicken mushrooms and white wine with mash

As always, this little creation came partly from what I know tastes good and doesn’t take forever – and partly from what I had available in the fridge. Do feel free to leave out the peppers if you don’t have them – and substitute aubergine, onion, asparagus etc, whatever you have.

You could also toss in a small handful of chopped capers with the parsley towards the end of the cooking time.

fanny and brenda's chicken mushrooms and white wine with mash

Likewise if you didn’t have chives, normal mash is just fine – for this version I simply changed my usual butter and cream for some olive oil and finely chopped chives

fanny and brenda's chicken mushrooms and white wine with mash

INGREDIENTS

4 chicken thighs (on the bone makes for a tastier sauce)
200ml dry white wine
250g mushrooms – sliced
1 red pepper – sliced
Few sprigs of fresh thyme
juice of a lemon
small bunch of flatleaf parsley – roughly chopped
olive oil
sea salt
fresh cracked black pepper

fanny and brenda's chicken mushrooms and white wine with mash

METHOD

1) Set a spacious casserole on high heat, allow to get hot, add a splash of olive oil and fry the chicken pieces for 10 mins, allowing to brown all over

2) Add the sliced mushrooms which will create water and ensure you gently start to scrape any brown gooey bits stuck to the bottom of the pan. Arrange the sprigs of thyme around the dish.

3) After a further 5 or so mins, add the white wine and lemon juice and make sure your chicken pieces are at least half submerged. Turn the heat right down, put the lid on and leave to bubble gently for 15 mins.

4) Check to ensure the liquid level is still OK and add the peppers – these will also bring water to the dish as they cook down.

5) After another half hour of gently simmering, the chicken should be tender and falling off the bone – at this point add half the chopped parsley and contiunue to cook on the lowest possible heat for five more mins while you ready the mash and any other veg you’re serving with this – in my case today, just some olive oil fried courgette slices with fresh green chilli and dried red chilli.

Linguine Carbonara

The Italians can understandably be somewhat protective over their food – they have after all been doing it rather well for over 500 years. I have not veered far from the traditional here, just refined it to our taste, which means it’s fabulous of course.

fanny and brenda's delicious linguini carbonara

Ingredients

50g pancetta or smoked, streaky bacon – cut into small cubes or strips. Plus 2 strips separately for serving
Pancetta

40g any soft, creamy blue cheese like St Agur – crumbled
40g Parmesan cheese – finely grated
Parmesan

40g strong cheddar – finely grated
150g chestnut mushrooms (or button)
2 egg yolks
200g linguine
2 cloves garlic – minced
50ml double cream
knob of butter
olive oil
Maldon salt and freshly cracked black pepper
1/2 nutmeg – freshly grated

Method

1) Put a large pot of salted water on to boil

2) Set a frying pan onto a medium heat, add the butter and fry the mushrooms, adding the minced garlic towards the end of the 5-10 mins

3) In a separate frying pan, fry the bacon/pancetta pieces in a little olive oil. Put the bacon in with the mushrooms but reserve the oil/bacon fat

4) Once boiling, add a glug of olive oil to the water and add the pasta which should take about 6 mins

5) Meanwhile combine most of the parmesan with the other cheeses, the egg yolks and the cream. Grate the nutmeg into this mix and a good pinch of black pepper

6) In the frying pan with the reserved bacon fat, gently re-heat and sizzle the two separate strips of pancetta/bacon

7) When the linguine has cooked, pull the pasta out of the water with tongs and place directly into the frying pan containing the bacon/mushroom mixture. It is perfectly fine, indeed necessary, for some of the pasta water to go in along with the pasta itself.

8) Switch on to a low heat and then gently combine the cheese mix into the mushroom/bacon/pasta pan. It should start to gently simmer as you stir and turn into an incredibly smooth, glossy sauce – it should not curdle or scramble.

9) You will probably need to add more pasta water as the linguine continues to absorb moisture and will tend to go thick and gloopy. Not elegant.

10) Serve into the awaiting warmed bowls, with a nice twist from the pasta tongs – you may even need to add a few more tablespoons of pasta water. Ensure you end up with a fairly thick but still very “saucy” consistency. Garnish with the reserved Parmesan and the crisped bacon.

Spanish Omelette

fanny and brendas gorgeous spanish omelette

A couple of Sundays ago  Brenda was sitting there rather bombed out  and, although this may be her usual state when seen through the eyes of a casual onlooker, to those of us who have the misfortune of observing her at close quarters, I could tell she was in a state. Was it the vapid, slack-jawed expression? Or the slumped posture? No, these are quite usual for her.

It was the fact that, with the changing of the clocks, we were now officially into autumn. I hear the cries of “Well that’s her favourite time of year! …and that therefore this ought to have improved her mood – the opportunity to wear even more padding than normal, thereby avoiding the necessity for depilation and plucking; and not bothering with her maquillage because it’s darker, so she doesn’t frighten so many people without it.

In fact the new season meant she had to do some work! One of Brenda’s very few talents is pie-making and it dawned on her that, with Britain’s bounteous harvest of autumn fruits, she had to make one. I thought it was quite normal that she filled herself with her favourite fruits all year round, but she doesn’t like discussing her private life. However you will find details of her gorgeous Blackberry, Blueberry and Apple pie here.

That set me to thinking what equally ordinary ingredients I could transform into a midweek supper. Having initially despaired at a bowl of cold, boiled potatoes, leftover from one of Brenda’s earlier meals (I go on strike a few times a week, forcing her to attempt something, which I nearly always regret). It occurred to me that with a few eggs and some fried onion, this could be transformed into something really delicious, and yet simple and quite quick. Traditionally, Spanish omelette is just five ingredients (potato, egg, onion, olive oil and parsley) but I’ve added a few extra ingredients which I happened to have and which fitted well with the basic recipe.

fanny and brendas gorgeous spanish omelette

Ingredients

about 500g cooked potatoes - sliced about 1cm thick
1 large onion - medium sliced
1 clove garlic – roughly chopped
1 red chilli – finely sliced
sprig of fresh rosemary – leaves stripped and roughly chopped
about 100g chorizo, sliced into rounds about 1/2cm thick
2 medium tomatoes – halved
about 75 ml extra virgin olive oil
small bunch flatleaf parsley - roughly chopped
6 eggs - loosely beaten
sea salt and fresh cracked black pepper

Method

Heat half the olive oil in a frying pan over a medium low heat, add the onion and garlic and fry gently with a lid left open a fraction, stirring occasionally. You want them translucent and turning golden but you don’t really want too much colour, so half an hour should be more then enough.

When ready, take out the onions, add the rest of the olive oil and fry the chorizo “coins” and tomato halves for a few minutes each side. The oil will turn fragrant and red from the paprika-spiked chorizo. Remove them and set aside with your onions – and now add the potato slices and rosemary to the same paprika-fragranced oil, turn up the heat to medium high and fry for about 5 mins. After this time, turn them and add the onion, chorizo and tomato – plus the chopped chilli – back to the pan while the other side fries.

Meanwhile, switch on the grill to high and beat the eggs in a bowl to which you add the chopped parsley and a few good pinches of salt and pepper.

Turn the heat on the hob back to low, pour the seasoned egg/parsley evenly into the potato mix and let sit, cooking very gently, for about 10 mins.

Then transfer to the grill for 5 mins max to finish. Put a plate on the top of the omelette and invert, so what was on the bottom, is now on top! Give it ten minutes or so to cool a bit (it’s nicer warm than straight from the heat – and can be eaten cold), sprinkle with some more chopped parsley and serve tasty slices to your eager guests…..

fanny and brendas gorgeous spanish omelette