Friday, 13 May 2016
Courgette frittata with polenta chips, roast asparagus and a tomato and olive "sauce"
All ingredients can be found within feet of each other, from ....
The Mediterranean Pantry
The Crumbly Cheese
Garry outside, for the veg
Local eggs from various stalls (ours were from our own bantams)
Mixed salad leaves
1. Cut the polenta into chip sizes. Drizzle some olive oil in on a baking tray, and put it in a hot oven to heat up.
2. Grate the parmesan and add fennel seeds and chili flakes, mix them together.
3. Toss the polenta chips in the cheese mixture until every one is coated.
4. Put the chips onto the hot tray, and drizzle with a little more olive oil. Bake for about 40 minutes, until golden - turn once in the middle.
5. While they are baking bung the asparagus in an ove dish, drizzle with oil, season and bung that on the bottom shelf of the oven.
6. Start the frittata by sauteeing onion and garlic in olive oil. Add sliced courgette and fry gently.
7. Gently whisk eggs and add a pinch of mixed herbs. Pour into the pan with the courgettes. Transfer the pan to the oven and let bake while everything else finishes.
8. Fry sliced onion and garlic in another pan, add halved cherry tomatoes, oregano and roughly chopped olives. This will only take a few minutes. When it's "done" you can turn off the heat - it's nice warm as well as hot.
9. 45(ish) minutes from starting you should be ready to pull everything out of the oven and serve with salad leaves, lightly dressed with olive oil and balsamic glaze.
10. Receive rapturous applause.