Posts Tagged With: chives

Mushroom and spinach omelette

This appears to be an easy recipe but many top chefs are judged by their ability to execute the perfect omelette! This recipe is almost a meal in itself…

ourkitchengarden.net

Fresh from the garden: eggs, spinach, mushrooms, garlic, chives, parsley, thyme
Recipe source: Melissa
Makes: 4 large omelettes (to feed about 24 people) 

Equipment:

  • Salad spinner
  • Bowls – large, 4 medium, small
  • Scissors
  • Fork, butter knife
  • 2 non-stick frying pans
  • A large wok
  • Wooden spoon
  • Garlic press
  • Tablespoon measure
  • Serving plates

Ingredients:

  • A large handful of mushrooms
  • A large bunch of spinach
  • A small handful: chives, parsley and thyme
  • 16 eggs
  • Flaked salt &black pepper
  • 50g butter
  • Olive oil

What to do:

  • Trim the mushrooms of any dirt and wipe clean with a damp piece of paper towel. Chop into thin slices and reserve in the medium bowl.
  • Peel the garlic clove and squeeze through the garlic press in to the mushrooms.
  • Wash the spinach in several changes of water, then shake dry. Roll up and chop into fine ribbons.
  • Wash and carefully dry the herbs, keeping then separate and picking off the leaves. Discard any stalks, and add the thyme to the mushrooms.Using the scissors, snip the chives and reserve in a small bowl. Finely chop the parsley and reserve in a separate bowl.
  • Break 4 of the eggs into each medium bowl, add a quarter of the chives and parsley to each, then whisk lightly with a fork and season with salt and pepper. 
  • Heat 25g butter and 2 tablespoons of olive oil in the wok over medium heat until foaming. Add in the mushrooms, thyme and garlic and carefully toss a few times to cover in the butter mixture. Sprinkle in a few pinches of salt, a grind of pepper, and then sauté until slippery.
  • Add a quarter of the chopped spinach to the wok and heat through until wilted and the liquid has cooked off.
  • Add a quarter of the remaining butter to each of the 2 frying pans and then when foaming, pour one of the bowls of whisked egg mixture to each and gently rotate the pan to distribute. Cook for 20 seconds or so, until it begins to bubble, then draw the egg into the centre with the wooden spoon and rotate the pan again to redistribute the uncooked egg.
  • The omelettes are cooked when the base is set, but is still slightly runny in the middle.
  • Slide a quarter of the mushroom and spinach mixture onto one half of one omelette, fold the other half over to form a half-moon and slice out on to your serving plate.
  • Repeat with the remaining 2 omelettes and the rest of the mushroomy spinach, and serve!

 Notes: In what other languages can you say omelette? Why do we leave the omelette slightly runny in the middle? Where does the word omelette come from?

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Mini chive, gruyere and rocket frittate

Tasty little morsels – these are lovely just warm out of the oven with a dollop of basil aioli or even cold to pop in a lunch box!

ourkitchengarden.net

Fresh from the garden: chives, eggs, rocket, parsley
Recipe source: adapted from recipe by Cynthia Black Australian Good Taste
Makes: 48 mini frittate

Equipment

  • Pastry brush
  • 2 mini muffin pans
  • Paper towel
  • Scissors
  • Graters
  • Bowls – big, small
  • Chopping board & knife
  • Whisk
  • Salad spinner
  • Measures –  jug, cup, tablespoon, teaspoon
  • Serving plates
Ingredients:

  • 2 tablespoons olive oil
  • A small bunch of chives
  • 9 eggs
  • 200ml thickened cream
  • 50g gruyere
  • 30g parmesan
  • A small handful rocket plus extra to garnish
  • 2 or 3 sprigs of parsley
  • Basil aioli

What to do:

  • Preheat oven to 180°C. Brush the holes of the non-stick mini muffin pans with a little of the oil.
  • Wash the chives and pat dry with paper towel. Using the scissors, thinly snip. Divide the chives between the mini-muffin holes.
  • Measure and coarsely grate the gruyere. Finely grate the parmesan. Sprinkle the cheeses into each of the chive holes.
  • Wash, spin-dry and shred most of the rocket to yield about a cup, reserving a few leaves for the garnish. Wash and spin-dry the parsley, discard the stalks and chop the leaves to yield about a tablespoon. Add these too to the pans.
  • Crack the eggs into a large bowl and lightly whisk. Measure the cream & add into the same bowl, whisk again and then carefully pour into the prepared pans.
  • Bake for 20 minutes or until just set.
  • Meanwhile clean up your station & then make the aioli (see separate recipe).
  • When the frittate are ready, set aside in pans for 5 minutes to cool slightly before dividing onto your serving plates. Soak the pans in water straight away…!
  • Garnish your serving plates with the rocket, add the frittate, serve with a dollop of aioli & eat!

Notes: Why do we need to preheat the oven? What is gruyere? What does to shred mean?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , | Leave a comment

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