Roasted Red Pepper and Courgette Frittata

Visiting my parents over the Jubilee weekend, our family had tickets to the local Party in the Park and we had to come up with a picnic meal to take with us. Along with the usual wine, beer and other nibbles, we decided to make this delicious frittata, after my Mum found it in a Marks & Spencer Recipe magazine!

After I cooked the peppers, mixed the ingredients together with the eggs, I then sat watching the whole thing cook diligently for about 15 minutes and it turned out fantastic! We thought we could cook it last thing and it would still be warm when we arrived and started eating, which it was. After all the rain we had had throughout the day, this really did bring the sun out when we started serving and eating it. It is definitely a great foundation recipe that could have lots of other ingredients added to make different flavours.

Ready in 45 minutes and full of flavour, this frittata requires only a small amount of ingredients and can be created in five easy to follow steps:

Ingredients:
2 Red Peppers, halved and deseeded
500g New Potatoes, thinly sliced
2 tbsp Olive Oil
1 Red Onion, thinly sliced
1 Courgette, trimmed and sliced
8 Medium Eggs
120g Mature Cheddar, grated


1. Heat the grill to high. Arrange the peppers cut-side down in a roasting tray and grill for 8-10 minutes until the skins are charred and blistered. Transfer to a plastic food bag and seal. Set aside for 10 minutes to steam.

2. Meanwhile, cook the potatoes in a pan of lightly salted boiling water for 10 minutes or until just tender. Drain well.

3. Heat half the olive oil in a large non-stick, ovenproof frying pan, about 25cm diameter, and fry the onion and courgette for 4-5 minutes until softened and slightly coloured, then remove from the pan. Wipe the frying pan clean with kitchen paper.

4. Take the peppers out of the bag and remove the skins, then cut the flesh into thick strips. In a large jug or bowl, lightly beat the eggs and add the onion and courgette mixture, peppers, potatoes and half the cheese. Season to taste.

5. Heat the remaining oil in the clean frying pan and pour in the egg mixture. Cook over a very low heat for 10-12 minutes or until the mixture is set on the bottom of the pan. Sprinkle with the remaining cheese and grill for 2-3 minutes until browned and completely set.

Enjoy!

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Homemade Beef Burgers

I make my own beefburgers as most bought ones contain rusk or breadcrumbs, which is fine if you don’t suffer from coeliac disease. Not only can you get your butcher to mince you some good quality free-range beef but you can get more for your money.

I always make mine the same way but was intrigued to read in the Sunday Times, in a cookery article by someone whose name I forget, that his stepson – William – made his beefburgers with the same ingredients that I use, only he added an egg to his basic mixture. He also gave the recipe for a ‘Ploughman’s burger’ this just had some added extras to the basic mixture. I had to try his recipe and they are very good indeed, and I’m sure he won’t mind if I share his recipe with you.

I also make a spicy burger just by adding sweet chilli sauce to the basic mixture, but if you like them really hot just chop an extra chilli into that mixture.

I imagine that any flavouring could be added to the basic mixture including a curry paste – though that is one flavour I have not tried yet!

I serve the plain beefburger in warm soft rolls with a tomato relish or a garlic mayonnaise. The Ploughman’s burger the same way. But I think would serve the chilli burger with some soy sauce, chopped spring onions and red peppers and the curry burger with mango chutney mixed into some plain yoghurt.

All of them go well with a salad, a glass of wine, a warm summer’s evening and family and friends.

(Printable Recipe)

Ingredients:

Basic recipe:
2lbs/900g Good minced beef
1 Large onion very finely chopped
2 Cloves of garlic finely chopped
A good handful of chopped parsley
Salt and black pepper

Ploughman's version:
To the basic mixture add 3½-4 ozs/100g of grated mature cheddar cheese
3tblsps Dijon mustard
4 heaped tblsps Onion marmalade

1 In a large bowl mix all the ingredients together with your hands until well mixed.

2 Shape the mixture into burgers; they can be whatever size you wish to make them.

3 Place them in the fridge for an hour or two before using, as the chilling helps stop them falling apart when cooking.

4 They can be cooked medium-rare or well-done depending on taste, and a BBQ gives the best flavour.

NB The burgers can be made in advance and frozen, but they are best used within 2 weeks. Important defrost thoroughly before cooking.

Enjoy!