Spiced Salmon Frittata … another treat

If you want something different, with bags of flavour thrown in, try this variation on a theme!

You can marinade and bake the salmon ahead, ready to roll when you are.

Spiced Salmon Frittata

Serves 4

For the spiced salmon marinade :

Marinade

2 x 4oz Salmon fillets

2 garlic cloves, crushed

1 tsp powdered star anise or one star anise

1 tbsp dark soy sauce

Mix together the marinade, pour over the salmon fillets, turning to coat thoroughly, cover and leave in fridge for an hour or so – preferably in a foil tray – much easier to transfer straight to the oven later.

Pre-heat your oven 180fan/200c/Gas 6. If you've used a foil tray to marinade the salmon then wrap it in foil and bake it for 10 minutes. Remove and set aside to cool. When the salmon has cooled flake it into small pieces, ready to add to the frittata.

For the frittata :

1 large cooked baked potato – peeled if

you prefer – cut into small pieces

5 spring onions, finely chopped

tiny drop of rapeseed oil

100g/4oz mature cheddar cheese, grated from your stash

4 large eggs

salt and black pepper

Whisk four eggs in a large mixing bowl, add the cheese and whisk again. Add a touch of salt and plenty of black pepper.

Sauté the potato and onions until softened then sprinkle in your flaked salmon, add the egg and cheese mixture.

Follow the frittata method to complete the dish. You could drizzle the residual marinade from the salmon over the the top of the cooked frittata.

Method

Using a non-stick frying pan – as a guide 28cms/11” in diameter. Heat a tiny drop of rapeseed oil, add the chicken, roast potatoes and veggies - sauté until softened, then pour in the egg and cheese mixture. Cook on your hob for 2/3 minutes to set the bottom. Transfer the pan to the grill - cook for 2/3 minutes REMOVE USING OVEN GLOVES – SEE WARNING!

Words of Warning!

Pre-heat your grill – BEFORE YOU TURN IT ON ENSURE THAT THE FRYING PAN YOU'RE USING WILL SLIDE EASILY INTO THE SPACE LEAVING AT LEAST TWO INCHES GAP BETWEEN THE PAN AND THE GRILL ITSELF, OTHERWISE YOU'LL BURN THE TOP AND THE MIDDLE WON'T BE COOKED.

Using a fish slice gently flatten down the frittata so that you break the top – you may find that the

mixture is still not quite cooked. Place back under the grill for another 2/3 minutes and check – it should be golden brown but if your preference is for a darker colour carry on to your desired

taste.

Minimum effort – maximum taste.

Here's a thought - you could use this recipe for a canapé!

I used a straight sided cutter measuring 6cms/2½” in diameter and you should get 12-14 canapés depending on how careful you are cutting out. A frittata is excellent served cold in whatever guise - so easy … so tasty – who needs a pre-packaged recipe box!

Next up ... the beetroot sides – hot or cold

Posh Frittata - a treat …

A frittata always hits the spot – here's a posher version!

I had the usual suspects - leftover roasties – never wasted – and eggs, mature Cheddar cheese and a bunch of spring onions. The treat – smoked salmon.

Smoked Salmon Frittata

Serves 4

You'll need a large frying pan

240g roasties, cut into small pieces – plus

any crispy bits too!

1 bunch of spring onions, finely chopped

3 large eggs, beaten

2 handfuls of grated mature Cheddar cheese -

as a guide a handful weighs 75g approximately

100g packet of smoked salmon, snipped into

small pieces

a drop of rapeseed oil

black pepper

Heat a drop of rapeseed oil in your frying pan. Add the roasties and the spring onions and sauté for 3-4 minutes. Add the snipped pieces of smoked salmon and fold into the roasties and onions, sauté for 2 minutes.

Pre-heat your grill – BEFORE YOU TURN IT ON

ENSURE THAT THE FRYING PAN YOU'RE USING

WILL SLIDE EASILY INTO THE SPACE LEAVING AT

LEAST TWO INCHES GAP BETWEEN THE PAN AND

THE GRILL ITSELF, OTHERWISE YOU'LL BURN

THE TOP AND THE MIDDLE WON'T BE COOKED

Add the grated cheese to the beaten eggs to the roasties, onions and smoked salmon and cook on a medium heat on the hob for 2/3 minutes. Transfer the pan to the grill - cook for 2/3 minutes Remove the pan from the grill - USING OVEN GLOVES.

Using a fish slice gently flatten down the frittata so that you break the top – you'll find that the egg mixture is still not quite cooked. Place back under the grill for another 2/3 minutes and check – it should be golden brown but if your preference is for a darker colour carry on to your desired taste.

Serve on warmed plates – with any of the sides mentioned in the previous recipe.

Or you could try a spiced salmon version ...

Fluffy Frittata Fotos!

Here we go :

leftover roasties – too good to waste

the frittata from the grill

a generous slice

Quick, easy and delicious. It is perfect on its own as a breakfast treat – if you prefer a brunch you could serve with, as I did, coleslaw – because I love it or beetroot hot or cold – there's a thought! You could serve wedges on the side if you want a more substantial meal.

The world really is your lobster (as I am fond of saying) with frittatas – anything goes – it's the perfect vehicle for all your leftovers!

Fluffy Frittata

Frittata is a great way of using up leftovers, worthy of a rummage in your fridge, all your favourite bits brought together. The great thing about a frittata is that you can make it as big as you like!

Use your leftover chicken, roast potatoes and any

cooked vegetables – dice and set aside

Using a large frying pan, sauté a finely chopped

onion in a drop of rapeseed oil and add your leftovers

as above

OR you could

Raid the fridge for any raw veggies - peppers, courgettes,

carrots – sliced and diced to a similar size – sauté until soft

with the onion and then add the cooked chicken and potatoes

Whisk four eggs in a large mixing bowl, add a couple

of handfuls of cheese and black pepper and pour onto

the chicken, potatoes and other veggies – cook on a medium

heat for 2/3 minutes – transfer the pan to the grill for 2/3 minutes

• USING OVEN GLOVES!

Pre-heat your grill – BEFORE YOU TURN IT ON

ENSURE THAT THE FRYING PAN YOU'RE USING

WILL SLIDE EASILY INTO THE SPACE LEAVING AT

LEAST TWO INCHES GAP BETWEEN THE PAN AND

THE GRILL ITSELF, OTHERWISE YOU'LL BURN

THE TOP AND THE MIDDLE WON'T BE COOKED

Remove the pan from the grill

Using a fish slice gently flatten down the frittata so that

you break the top – you'll find that the egg mixture is still not

quite cooked. Place back under the grill for another 2/3 minutes

and check – it should be golden brown but if your preference is for

a darker colour carry on to your desired taste.

Serve with whatever floats your boat – bacon, sausages, fried chorizo and its oil, any cold meats and a salad – roasted portobello mushrooms make a perfect veggie addition. You could use Quorn pieces instead of chicken.

If your budget doesn't run to chorizo then use a packet of smoked bacon, place the rashers on a baking tray and bake for 15 minutes – 180fan/200c/Gas 6 – turn and repeat. Set aside to cool – the bacon will be crispy – deliberately! When the bacon has cooled, break into tiny pieces, box and fridge.

Here they are :

A very handy “savoury sprinkle” over scrambled eggs, fold into mashed potatoes or add to chicken casserole – the list is endless.

Frittata is never wasted – it's perfect the following day – cold – as part of a lunch box!

Sauces for fish

This is the easiest mayo you'll ever make – no fuss, no faff – take your time, you don't want to break the yolk.

Stick blender mayonnaise

1 egg

1 tbsp Dijon mustard

pinch of salt

juice of half a lemon – 2 tbsp

350ml of grapeseed oil

Break an egg into the stick blender jug. It's important that the yolk doesn't break. Add the mustard, salt and lemon.

Add the grapeseed oil, again being careful not to break the yolk. Insert the stick blender, be sure that the blades completely cover the yolk.

Blend – after a couple of seconds you'll see white ribbons rising through the oil. Slowly pull the blender up through the oil so it amalgamates and push down again to incorporate all the oil.

Serve!

Variations on a theme :

For a French mayonnaise swap the lemon juice

for white wine vinegar, keep the remaining ingredients

Smoked mayo – stir in a few drops of Liquid Smoke flavouring

to the mayo – substitute 1 tbsp of cider vinegar for the

white wine vinegar. Add a few drops of maple syrup

on each dollop of mayo. Fab on fries!

It does exactly what it says on the tin, here's a photo :

This recipe is an old one but trusted – it came from Matt Preston late of MasterChef Australia and it's delicious with the fishcakes!

Make your own mayo!

There's mayonnaise in the Coronation Slaw recipe – if you want to take it up a notch make your own mayo – there's no need to groan, this is easy peasy. I cannot take the credit for the recipe – it belongs to Matt Preston late of MasterChef Australia. It never fails!

Matt's mayonnaise

Stick blender mayonnaise

1 egg

1 tbsp Dijon mustard

pinch of salt

juice of half a lemon – 2 tbsp

350ml of grapeseed oil

Break an egg into the stick blender jug. It's important that the yolk doesn't break. Add the mustard, salt and lemon.

Add the grapeseed oil, again being careful not to break the yolk. Insert the stick blender, be sure that the blades completely cover the yolk.

Blend – after a couple of seconds you'll see white ribbons rising through the oil. Slowly pull the blender up through the oil so it amalgamates and push down again to incorporate all the oil.

Serve!

Variations on a theme :

For a French mayonnaise swap the lemon juice

for white wine vinegar, keep the remaining ingredients

Smoked mayo – stir in a few drops of smoke flavouring

to the mayo – substitute 1 tbsp of cider vinegar for the

white wine vinegar. Add a few drops of maple syrup

on each dollop of mayo. Fab on fries!

It does exactly what it says on the tin, here's a photo :

I don't think you'll ever buy mayonnaise again.

Next up … no greenery!

The Frittata method

Method

Using a non-stick frying pan – as a guide 28cms/11” in diameter. Heat a tiny drop of rapeseed oil, add the chicken, roast potatoes and veggies - sauté until softened, then pour in the egg and cheese mixture. Cook on your hob for 2/3 minutes to set the bottom. Transfer the pan to the grill - cook for 2/3 minutes REMOVE USING OVEN GLOVES – SEE WARNING!

Words of Warning!

Pre-heat your grill – BEFORE YOU TURN IT ON ENSURE THAT THE FRYING PAN YOU'RE USING WILL SLIDE EASILY INTO THE SPACE LEAVING AT LEAST TWO INCHES GAP BETWEEN THE PAN AND THE GRILL ITSELF, OTHERWISE YOU'LL BURN THE TOP AND THE MIDDLE WON'T BE COOKED.

Using a fish slice gently flatten down the frittata so that you break the top – you may find that the

mixture is still not quite cooked. Place back under the grill for another 2/3 minutes and check – it should be golden brown but if your preference is for a darker colour carry on to your desired taste.

Minimum effort – maximum taste. Can definitely be made ahead as a canapé. A frittata is excellent served cold in whatever guise - so easy … so tasty – who needs a pre-packaged recipe box!

If you haven't got leftovers from your Sunday roast, then you might like the idea that follows …

Your flexible friend … the egg!

I make no apology for repeating this recipe – frittata is the perfect way to use leftovers, worthy of a rummage in your fridge, all your favourite bits brought together. The great thing about a frittata is that you can make it as big as you like!

Frittata

Use your leftover chicken, roast potatoes and any

cooked vegetables – dice and set aside

Raid the fridge for any raw veggies. Using a large

frying pan, sauté a finely chopped onion in a drop of

rapeseed oil

Add any raw vegetables, i.e. peppers,

carrots – sliced and diced to a similar size – cook until soft

Add the cooked chicken, potatoes and cooked veggies

Whisk four eggs in a large mixing bowl, add a couple

of handfuls of grated cheese from your boxed stash and black pepper

If you're not adding chicken serve with whatever floats your boat – bacon, sausages, fried chorizo and its oil – drizzled over the top, any cold meats and a salad – roasted portobello mushrooms make a perfect veggie addition. You could use Quorn pieces instead of chicken.

If your budget doesn't run to chorizo then use a packet of smoked bacon, place the rashers on a baking tray and bake for 15 minutes – 180fan/200c/Gas 6 – turn and repeat. Set aside to cool – the bacon will be crispy – deliberately! When the bacon has cooled, break into tiny pieces, box and fridge.

Here they are :

A very handy “savoury sprinkle” over scrambled eggs, fold into mashed potatoes or add to chicken casserole – the list is endless.

Frittata is never wasted - it's perfect cold the following day as part of a lunch box – if there's any leftover – good luck with that!

leftover roasties – too good to waste

the frittata from the grill

Quick, easy and delicious. It is perfect on its own as a breakfast treat – if you prefer a brunch or a supper you could serve with, as I did, coleslaw – because I love it, or beetroot relish would definitely work well too.

Next up the method …