Wednesday 22 February 2012


Cabbage frittata

I love leftovers - greedy people who try and wolf up anything on the table evoke unholy thoughts. One solution is to serve up in the kitchen - the effort of getting up from the dining table to replenish their plate is often too much for the glutton. I always cook extra potatoes and never scrimp with half a cabbage - bubble and squeak - how delicious is that? Add a couple of beaten eggs and some streaky bacon with a good dollop of Tiptree Brown Sauce on the side for a comforting quick, hot lunch.

However the lunch box has different demands and frittata is a portable, happy addition. Made today with last night's leftovers by tomorrow all the flavours would have melded in perfect reciprocity. Boiled Cornish new potatoes sliced and fried in olive oil with savoy cabbage - let me tell you about the cabbage, this is seriously tasty and a delicious accompaniment to some fantastically fishy mackerel - butterflied and cooked in the oven and then topped off with chopped parsley, garlic and sweet paprika.  But let's talk cabbage - take 2 teaspoons of coriander seeds and crush with a clove of garlic and 15g of butter in a pestle and mortar. Gently blanch the shredded cabbage until just tender. Drain well, return to pan, grate in some nutmeg, salt and pepper and then add the butter mix - sweet, garlicky, aromatic cabbage - yes it is possible. 

Back to the frittata - lay the cabbage evenly over the potatoes, warm through and then pour over 4 lightly beaten, seasoned eggs - cook gently and either invert onto a plate or pop under a hot grill to brown the top.

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