Friday, December 3, 2010

Beetroot chips with gammon steak and spanish omelette

Well, the kitchen garden is beginning to run out of food. A few winter cabbage, turnips, leeks, kale, parsnip and beets are about the only staples right now with some Oca ready for harvest.

Already the Aquadulce beans and the japanese winter onions are showing signs of life despite the cold snap.

Its a nasty cold, but not deep. Much to the delight of my resident garden robins I have been turning over the beds to allow the frost to break up the soil and kill off as many pests as possible. All of this under the Robins watchful eyes who swoop down to inspect the uncovered ground for food

Anyway, one recent experiment in a meal was beetroot chips, and it worked out quite well.
I put it together pretty much ad-hoc, just to add colour to a meal of grilled gammon and a Spanish Omelette.
For both the veggies I just use the food processor.

Spanish Omelette is a great standby, it can be eaten hot or cold. With eggs from the neighbours chickens, its a great way to use them up, and very filling and economical.

5 medium potatos - peele and sliced thin, about 3mm in thickness.
3 eggs
250 ml milk
1 Onion, sliced
2 cloves garlic, crushed and chopped

Fill a frying pan to about 1/3rd full and get to a medium heat
Slowly cook the potato, onion and garlic.
Beat the eggs and milk - season the egg mix with a little salt

Using a plate over the pan, hold the potato in place, tilt the pan and carefully drain the oil into a heat resistant container (I drained this into a metal pot and retained it for the beetroot chips)

Return the pan to a low - medium heat and add the egg mix

When the omelettes sides firm up well, use the plate - over a sink - and flip over the pan.

Then slide the omelette uncooked side down back onto the pan, cook until done.

Some people grill the top of the omelette but I find this just as easy to do.

Cut chips to equal width.

Heat oil to 130C and fry the chips for 8-10 mins or until cooked through but uncoloured.
Drain and leave to cool .

Heat oil to 180C and fry the chips until crispy.
Drain and serve.

I sprinkled the chips with some Spanish sherry vinegar, gives a lovely tang to the sweetness of the chips

The gammon is simple, just grilled on a rack over the sliced apples, plated and served.

As always, please take the time to leave a comment, I really apprieciate the feedback.

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