SAVOUR & S I P
Patates me t’avya
THIS MEANS ‘POTATOES WITH EGGS’, BUT IT’S SO MUCH MORE! I DON’T HAVE A RECIPE FOR THIS, BECAUSE I JUST ADD WHATEVER I HAVE IN THE FRIDGE OR CUPBOARD, BUT THIS IS MY FAVOURITE INGREDIENT COMBO
SERVES : 4 PREP TIME : 20 MINUTES COOK TIME : 30 MINUTES
INGREDIENTS • 6-8 medium-sized potatoes • 350ml extra virgin olive oil (for deep frying) • 250g mushrooms • 1 medium-sized courgette • Half a chorizo sausage • 280g jarred artichoke hearts • 125g halloumi, diced • 3-4 large spinach leaves • 4-5 eggs • Sea salt and black pepper STEP-BY-STEP GUIDE 1. Peel the potatoes and cut them into similar- sized cubes. Heat the olive oil in a large pan and deep-fry the potatoes until golden. Remove from the pan and place in a bowl lined with kitchen roll to mop up the excess oil. 2. Chop the mushrooms and courgettes into small pieces. Place a little of the hot oil from the potatoes into a frying pan. Add the mushrooms and courgettes to this pan and fry until soft. 3. Halve the chorizo lengthways, then slice and add it to the pan. Stir until the chorizo is cooked. Chop the artichoke hearts and throw them in, followed by the diced halloumi. Stir well. 4. Cut the spinach leaves in half down the centre spine and then slice up. Add the spinach to the pan and stir until it has wilted. 5. Stir in the fried potatoes, keeping the heat high, then break the eggs into the pan. Stir well until the eggs are cooked, season to taste, and serve.
ATRIOOF HUMMUS HOMEMADE HUMMUS IS EASIER THAN YOU THINK, ESPECIALLY IF YOU USE TINNED CHICKPEAS. YOU CAN PLAY ABOUT WITH DIFFERENT FLAVOURS, LIKE ROASTED AUBERGINES OR BEETROOT, BUT HERE ARE THREE CLASSICS IN OUR FAMILY
MAKES : 500ML OF EACH PREP T IME : 10 MINUTES EACH
INGREDIENTS Plain hummus •400g tinned chickpeas •2 garlic cloves •1 lemon, juiced •2 heaped tsp tahini •6 tbsp extra virgin olive oil Lemon and coriander hummus •400g tinned chickpeas •2 garlic cloves •1 lemon, zested and juiced •2 heaped tsp tahini •6 tbsp extra virgin olive oil •60g fresh coriander Sweet chilli hummus •400g tinned chickpeas •1 lemon, juiced •2 heaped tsp tahini •6 tbsp Chilli Fused Olive Oil •2 tbsp sweet chilli sauce
•Pinch of chilli flakes (optional, if you like it hot) STEP-BY-STEP GUIDE 1. Drain the chickpeas and throw them into a food processor. Grate or crush in the garlic if using, then add the lemon juice (and zest, for lemon and coriander hummus) and tahini. 2. Turn on the food processor and drizzle in the olive or chilli oil as everything blends. You may end up using more than six tablespoons, but who’s counting?! 3. Lastly, add the extras, depending on what type of hummus you are making (fresh coriander, sweet chilli sauce and chilli flakes, if you’re using them), then taste to
check the seasoning. 4. Chill before serving.
SMOOTH OPERATOR Go for classic hummus, or jazz it up with chilli oil or coriander
CAMBSEDITION.CO.UK SEPTEMBER 2021 57
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