hardboiled eggs (1 or 2 per person)
1 medium onion, halved and thinly sliced
1 teaspoon ground ginger
5 cloves garlic, crushed
4 tomatoes, chopped
1 cup vegetable stock
2 teaspoons ground coriander
1 teaspoon sweet paprika
1/2 teaspoon chilli powder
1/2 teaspoon turmeric
1 teaspoon garam masala
1 pot natural yoghurt
100ml whipping cream
salt and pepper
Heat the oil in a frying pan on a fairly high flame. Add the onion and fry until they start to go brown at the edges.
Add the garlic and fry for another couple of minutes.
Add all the spices except the garam masala and fry for a couple of seconds.
Gradually add the yoghurt, stirring well before adding the tomatoes. Continue cooking and mash the tomatoes into the sauce with the back of the spoon. Add the vegetable stock and bring to the boil. Cover and simmer for another 5 minutes. This part of the recipe can be done in advance.
When you are ready to eat, heat it through, add the cream and garam masala and then arrange the eggs on top.
This huevos rancheros recipe is quick and easy to make. It uses pinto beans, red peppers and spices and the eggs are cracked into the pot to cook just before serving. For more recipe ideas for Mexican food, see Thomasina Miers’ book Mexican Food Made Simple.
Heat some oil in a casserole and fry the onion until soft. Add the red pepper and fry for a further couple of minutes before adding the garlic, chilli and spices. Fry for another minute or so to release all the flavours.
Pour in the chopped tomatoes, beans, tomato purée, stock and bring to the boil. Cook uncovered for 20 minutes or so until most of the liquid has evaporated.
Cut the flour tortillas into wedges and fry in a frying pan with a smidgeon of oil until crispy.
Make 4 wells in the mixture and crack an egg into each one. Cover and cook for a further 3-5 minutes until the eggs have set.
This is the recipe and method for making mayonnaise with a stick blender. The size of the egg is crucial. If the egg is not large enough, the mixture will split. In that case, just break in another egg and start the method again from the bottom of the container.
The best container to use is one with a lid so that you can easily store the mayonnaise in the coldest part of the fridge until needed. A transparent or see-through container is best and it is important that the base is only slightly larger than the blender head.
Basically you add all the ingredients to the container, egg first. Then lower the stick blender over the egg yolk. Firmly hold the top of the container with one hand and use the other to hold the blender. It’s important to make sure that your blender hand is comfortable as you don’t stop once you start.
Using full power, blend for a couple of seconds. Then slowly tilt the head of the blender by about 5 mm and then down. Slowly lift the blender by about 5mm and then back, by 1cm and then back. You should see how the bottom of the container completely changes colour. When you get the hang of it, you use a circular motion with the blender to slowly lift it slightly above the lighter line of the mayonnaise at the bottom and then back down again. Keep going until all the oil has been incorporated.
Here is a video on YouTube of me making mayonnaise with this method:
Here is the recipe.
ALIOLI or GARLIC MAYONNAISE
1 extra large egg
4 cloves of garlic, crushed (or less or more according to taste)
1 heaped teaspoon Dijon mustard
250ml sunflower oil
pinch of salt
squeeze lemon juice
Using the plastic beaker that comes with the stick blender, add the egg or egg yolk and then all the other ingredients and finally the oil. It is important not to add the oil too violently. Allow a couple of minutes for the oil to float to the surface.
Gently lower the stick blender to the bottom of the beaker. Blend on the fastest setting for about a minute. Carefully lift up one side of the blender head to allow small amounts of oil to reach the blade and then slowly lift the blender upwards towards the top of the beaker.
Mix thoroughly and thin with either more oil or milk or yoghurt as preferred. Sometimes it’s nice to add a splash of good quality virgin olive oil to taste. Check for seasoning and serve.
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.
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.