Real men DO eat quiche

27 12 2010

 

 Real men don’t eat quiche….

 I must have heard that line about a thousand times at this point, somehow there is this strange view that quiche is some sort of effeminate food that no proper man would touch for fear of developing breasts on the spot.

Well I happen to think that any man who is worried that his choice of food makes him look “faggy” has some issues that only a few sessions with a psychiatrist will be able to sort out.

Quiche is great!

You only have to take a cursory look at the basic components of a quiche to work out that this is food that is packing some serious flavours yet can still be light and delicate.

Quiche is also incredibly versatile; you can add pretty much anything you like into them and a quiche can be a great quick meal to knock up out of store cupboard staples or leftovers.

The simplest quiche to make is the ever popular quiche lorraine, which incidentally should NOT include onions. However I have decided to go for something a little more fancy and have included my recipe for one of my all time favourites: Chorizo and red pepper quiche.

Ingredients:

250g of good quality chorizo sausage

2 red bell peppers

1 clove of garlic

5 eggs

1 medium red onion

250ml double cream

250ml milk

125g gruyerre – you can use manchego if you want an authentic spanish cheese

3/4 tsp paprika

sea salt

black pepper

shortcrust pastry – shop bought pastry is fine but it is even better if you make your own.

Method:

Peel and finely dice the onion and garlic and set aside for later

Roll out your pastry to the correct size for the pie dish you are using and line the dish making sure it is well pressed into all of the nooks and crannies. Place the pastry lined dish in the fridge so the pastry can chill.

Stir together the milk and double cream before mixing in the eggs.

Grate the cheese and stir into the cream, milk and egg mixture until it is well incorporated, season with the paprika, salt and pepper.

Soften the diced onion and garlic over a low heat and place to one side to cool

Dice the chorizo and colour in a pan until it is lightly browned

Deseed the red peppers and slice into strips before mixing in with the chorizo, onion and garlic.

Take the pie dish out of the fridge and spoon in the mixture of chorizo, peppers, onion and garlic ensuring that it is well spread out and that all of the base of the pastry is covered.

Pour over the egg, cream and cheese mix and fill to the top of the pastry.

Bake in a 180 c oven for between 45 minutes and 1 hour or until the eggs have set and the top is golden brown.

Advertisements




Best roast potatoes in the world

9 11 2010

Being British I have eaten my fair share of roast potatoes, quite often as an accompaniment to roast beef but just as often alongside other less traditional dishes or just by themselves.

Some roast potatoes are good, some are ok and some are a downright insult. These roast potatoes are great.

Personally I love the mix of the regular potatoes with their new world sweet potato counterparts but you can exclude these if you want to keep things old school, if you don’t use the sweet potatoes then replace them with more white potatoes.

You will need:

2lb of white potatoes

1lb of sweet potatoes

2 large red onions

3 cloves of garlic

extra virgin olive oil

balsamic vinegar

fresh thyme

fresh rosemary

a handful of  sage leaves

sea salt

black pepper

 

Pre-heat an oven to 200 degrees C

Peel your regular potatoes and cut them into pieces of uniform size,  boil these for approx 6-7 minutes until they are part cooked.

At this point place the potatoes into a colander and give them a shake so that the edges get chuffed up. Pat dry the potatoes using some kitchen paper so they are as dry as you can get them.

place your potatoes into a large roasting tray and pour over a good amount of the extra virgin olive oil about 3/4 table spoons. Roll the potatoes around so that they are all evenly coated in the olive oil, season the potatoes with a good pinch of salt and pepper.

At this point pop the tray into the oven and cook for about 30 minutes, at this point they should be lightly golden brown .

Whilst the potatoes are in the oven by themselves you can prepare everything else; peel the onions and chop them into at least quarters, peel the garlic cloves and roughly smash them so that all of the flavour is released, clean your sweet potatoes and chop them into small chunks with the skin left on, remove any woody stalks from your rosemary and thyme.

Take a bowl and mix the herbs together with a good glug of olive oil and about 2  tablespoons of balsamic vinegar.

Take your tray of potatoes and add in the sweet potatoes, onions and garlic making sure that everything is well distributed.

Now pour over the mix of herbs, oil and vinegar again making sure that everything is well coated and well distributed.

Turn the oven down to approx 180 degrees C and cook for a further 45/50 minutes until everything is crispy and bubbling.

Transfer to a dish and either serve immediately or cover with a lid and serve within 15/20 minutes at the most.





Homemade Bombay Potatoes

21 03 2010

  Whilst I am in the mood for jotting down recipes here is my take on one of my absolute favourites, Bombay potatoes, they are the perfect accompaniment to go with any curry be it meat or vegetable based. They are very easy to make and the fresh flavours are great, it tastes a million miles away from the local curry house version!

I am a bit of a chilli fanatic so I tend to really ramp up the heat on this however if you aren’t keen on heat you can  cut back on the fresh chillies or even leave them out all together and use just the chilli powder instead

Ingredients:

3 tbsp vegetable oil

1 red onion finely diced

2 spring onions

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp turmeric

1 tsp ground coriander

1 tsp garam masala

1 tsp chilli powder

3 tsp amchoor (dried mango powder)

2 red chillies finely sliced (you can de-seed the chillies if you want to hold back on the heat)

1 thumb size piece of fresh ginger –  peeled and finely chopped / grated

6 good sized waxy potatoes, peeled, parboiled and cut into cubes about an inch square

4 knobs butter

4 tomatoes

fresh coriander leaves, roughly chopped

Method:

Heat the oil in a pan and fry the spices off the spices for a few minutes.

Add the chopped onion and fry until softened and slightly browned, now add in the chopped chilli and ginger

Add the butter, then the potatoes, making sure they are completely coated in the spicy mixture.

Cook for about 10-15 mins on a medium heat, then stir in the tomatoes and the coriander.








%d bloggers like this: