Muffin tin fritattas are as the name suggests- mini fritattas that are made in muffin tins! They are great for picnics, lunchboxes for work or school and even breakfast. Fritattas are an ideal go to spring or summer recipe and they can be useful to use up any vegetables or cheese that is in the fridge but has started to see better days. For this recipe I used a combination of chorizo, manchego and roasted red pepper so pack them with flavour but also to give them appealing colour. They are delicious warm from the oven or at room temperature. They can keep in a well sealed container in the fridge for a couple of days- if they’re not all devoured before then!
Ingredients- makes 12 fritattas
7 large free range eggs
1 large red onion
2 large jarred roasted red peppers- chopped
130g manchego cheese
Salt and pepper
1. Preheat the oven to 190c/ 170 fan. Prepare the muffin tin by lightly brushing each hole with vegetable oil using a pastry brush.
2. Peel and slice the chorizo into slices and then quarter each slice. Heat a dry frying pan and fry over a medium- high heat; fry the chorizo until golden and remove from the pan. Add the red onion in and fry until it has softened. Set aside and allow to cool.
3. Take a large bowl and crack all the eggs into it. Lightly beat them with a fork. Add the sliced red pepper and grate 100g of the manchego into the egg. Tear in some fresh basil and add the onion and chorizo. Season well with pepper and a small amount of salt.
4. Carefully use a ladle and divide the mixture between the 12 muffin tin holes. Do not fill them to the brim as they will naturally rise during cooking. Grate a little more manchego on the top of each hole and bake in the oven for around 15 minutes or until the egg has set and the fritattas are golden. Remove from the oven and set aside to cool. When cool remove the fritattas from the tin; you may need to loosen them a little by carefully running the blade of a small, flexible knife around the edge of the tin holes. Serve by themselves or with a simple salad.
Muffin tin fritattas- your answer to breakfast, lunch or dinner!
Mee hoon goring may not be a dish you’ve heard of before but, once acquainted, it is certainly a dish you want time and time again. It comes from Malaysia and is a super savoury noodle recipe. As it is so versatile you can play around with the main ingredients, be it pork, prawn or chicken to satisfy everyone but making it vegetarian by adding in even more vegetables is equally delicious so there really is no excuse for not making it. Mee hoon goring calls for a base paste that can be made in larger quantity and then kept in a sealed container in the fridge for a week or so. To add another layer of flavour and texture you can serve the noodles topped with crispy shallot ring; simply shallow fry sliced shallot in oil until golden and arrange on top.
Ingredients- serves 2-3
For the paste
1 banana shallot- finely chopped
2-3 dried Kashmiri chillies(or similar)
2 garlic cloves- finely chopped
1 inch piece of fresh ginger- finely chopped
For the rest
3 slices of pork belly- cut into bite sized pieces
3tbsp dark soy
2 tbsp rice wine vinegar
1/2 tbsp honey
2 nests of vermicelli rice noodles
Half a pointed cabbage- finely shredded
3 spring onions- finely chopped
1. Start off by making the paste. Simply combine all the paste ingredients plus a pinch of salt in a small blender or pestle and mortar and blend (or bash!) to a coarse paste. Add a splash of water to loosen it and set it aside.
2. Take a large pan and fill with boiling water. Add the chunks of pork belly and boil for 2 minutes to remove any impurities; remove carefully using a slotted spoon. Rinse the pan out, add a splash of oil and heat to medium- high. Add the pork belly to the pan and fry until golden. Remove and set aside.
3. Next up, make the sauce for the pork belly by combining the dark soy, rice wine vinegar and honey in a small non- stick pan. Simmer until reduced and thickened and add to the pork belly. Continue to cook on a lower heat until the pork is caramelised and sticky.
4. Meanwhile you can make the base of the noodles. Soak the noodles in hot water according to the packet instructions before draining well. Heat a glug of oil in the wok and fry off a generous tablespoon of the paste you have already made. Fry until fragrant but keep it moving so it does not catch on the bottom of the wok. Add the cabbage and carrot and fry until starting to soften. Add a tablespoon each of kecap manis, oyster sauce and a splash of water, stir well to combine. Making sure the noodles are well separated and add to the pan along with the pork belly which is now nice and sticky; cover the pan and cook until warmed through. Towards the end of cooking sprinkle in the spring onions so they retain some crunch. Serve immediately.
Mee hoon goring- a new noodle dish to add to your repertoire!