Scrambled eggs with garlic sprouts and oyster mushrooms

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This is the perfect recipe to make now that the young garlic sprouts are in season but can be made at any time substituting spring onions at other times of the year.

INGREDIENTS:
2 eggs per person, beaten
garlic sprouts, chopped
250g oyster mushrooms, cut into strips
olive oil
butter
salt and pepper

METHOD:
Heat some olive oil in a large frying pan or wok and fry the garlic sprouts until soft. Season with salt and pepper. Add the mushrooms, cover and turn down the heat and continue to fry until they are soft and most of the juice has evaporated.

Add a knob of butter to the pan and pour over the eggs. Stir with a spatula until the eggs are cooked.

Serve with rosti potatoes or fried jacket potatoes.

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Sopa de Ajo – Spanish Garlic Soup

spanish garlic soup

Spanish garlic soup

Seeing as garlic soup is one of our all-time favourites and we are always happy when it’s included on the “menú del día”, I thought it was about time I learnt to cook it myself – especially as we’ve grown so much garlic this year and the chickens are still laying plenty of eggs.

I tried this recipe the other day and it came out well so am cooking it again tonight. Here is the recipe for 2 for a main meal or 4 for a starter. If there are four of you, I would probably double up on the bread and the ham. Some recipes use a ham bone instead of the diced ham but this is a quick alternative and can be rustled up in no time at all.

sopa5

INGREDIENTS:
8 cloves of garlic (or as many as you like), finely sliced
4 slices of French loaf
olive oil
1 teaspoon sweet paprika
1 teaspoon spicy paprika
1/2 teaspoon chilli powder
25g chopped Serrano ham
salt
pepper
1.2 litres chicken stock
2-4 eggs

sopa3Heat the oven to 200ºC. Line a baking tray with foil. Slice the bread, arrange on the tray and drizzle with olive oil and sprinkle with salt and pepper. Cook in the oven for 15 minutes.

sopa4Leave to cool for a while and then cut into cubes.

Heat some olive oil in a saucepan and gently sauté the garlic until soft but not coloured. Add the ham and fry for another couple of minutes. Add the paprika and chilli powder and stir well before adding the fried bread.

sopa2Pour in the chicken stock and bring to the boil.

Turn the heat down to a low simmer and crack the eggs into the soup. Cover the pan and leave the eggs to poach for 2-3 minutes and then serve.

Fried Chicken Blood

Fried Chicken Blood

Fried Chicken Blood

It was only last Sunday that I learnt how to fry chicken blood to serve as a tapa. Before then, I had always given it to the neighbour’s dog – but not any more. Sorry dog.

When you kill the chicken and cut the neck, drain the blood onto a plate with a sprinkling of salt. Once the blood has congealed, sprinkle a bit more salt on top and cut into squares.

Fried Chicken Blood

Fried Chicken Blood

Get 5 or so large cloves of garlic and cut into thick slices, skin and all. Fry gently in a frying pan until golden.

Fried Chicken Blood
Fried Chicken Blood

Gently add the blood squared and fry until they have puffed up. It is important not to fry them for too long or they will taste like rubber.

The blood has completely different taste to what you might expect and tastes more like egg yolk.

Pour the contents of the pan into a shallow bowl and serve with small chunks of bread.

Tortilla de patatas con ajetes – Spanish potato omelette with garlic sprouts

Tortilla de patatas con ajetes

Tortilla de patatas con ajetes

Now’s the season for “ajetes” (garlic sprouts) so there will be plenty of opportunities to try out different recipes. This one is a combination of a traditional Spanish omelette and the garlic. This is a large tortilla and makes enough for 6-8 people.

Ajetes - Wild garlic

Ajetes – garlic sprouts

INGREDIENTS:
1200g potatoes, finely sliced
7 eggs
1 onion, roughly chopped
1 handful garlic sprouts, cut into pieces

METHOD:
Finely slice the potatoes and wash in cold water.

Heat some olive oil in a deep-sided frying pan and add the potatoes. Mix well so that they are thoroughly coated in the oil and begin frying on a high heat. Fry for 10-15 minutes, turning every 5 or so minutes. After you’ve turned the potatoes, turn the heat up for a minute or so and then cover and turn the heat down for another couple of minutes so that the potatoes get a bit of colour and cook in the steam at the same time.

Sprinkle over the chopped onion and garlic and continue cooking until everything is cooked.

Meanwhile, beat the eggs in a bowl and season with salt. Add a splash of milk.

Spoon into the eggs and mix well.

Find a frying pan that will fit a flat plate or flat saucepan lid. I have a large lid for the pan for making cheese and this works really well with the largest frying pan I have. I’ve found that the easiest way to flip the omelette is by using a saucepan lid. That way, you can use the handle to help you. To flip the omelette, you need to be confident and it’s best done over the sink – confidently and quickly are key.

Heat some oil in a frying pan. When the oil is hot, quickly pour in the egg and potato mixture. Set the timer for 1 minute and cook on a high heat. Turn down the heat, cover and cook for 2 minutes. Flip the tortilla. Turn the heat up and cook again for 1 minute on high before covering and turning down the heat for 2 minutes. Check the tortilla is cooked in the middle and serve.