Scrambled egg with mushrooms, Spanish style.

I got some free range eggs from Linda, and then Kenny bought me some too – all wonderful, but that was a lot of eggs. So I made this. It is from the Moro cookbook, by Sam and Sam Clark .

INGREDIENTS:

  • 500g mushrooms (a mixture, could include chanterelles, other wild mushrooms)
  • 3 tbsp olive oil
  • 1 clove of garlic, finely chopped
  • 25 butter
  • 6 eggs, broken into a bowl. Do not beat the eggs. 
  • 3 tbsp milk
  • 40g serrano ham, cut into small strips
  • 1 tbsp chopped parsley
  • salt and pepper

METHOD:

  • Clean the mushrooms and slice them roughly. 
  • In a large frying pan, heat the olive oil over a medium heat. Add the chopped garlic, and fry for only a minute, then add the mushrooms. It will look like you have too many mushrooms, but don’t worry, all will be fine. Fry for around 5 minutes or so, stirring, so that the mushrooms are soft. 
  • Add the ham, salt and pepper, cook for another minute, and then transfer the mixture to a bowl. 
  • In the same pan, melt the butter and then add the eggs and mil. Stir the eggs with a fork or wooden spoon so that the eggs break up a bit. 
  • When they begin to set, return the mushrooms to the pan, along with the chopped parsley, and continue to cook until any eggwhite has set. 

Serve with fresh bread. 

Seville Orange Tart

This is a delicious tart, and a grand way of using the January supply of marmalade oranges. The juice is used to make a delicious orange curd that is baked in a pastry case. The recipe is from the Moro cookbook.

INGREDIENTS:

For the pastry shell:

  • 140g plain flour
  • 30g icing sugar
  • 75g chilled butter, chopped small
  • 1 egg yolk

For the curd filling:

  • 140g caster sugar
  • 170ml seville orange juice
  • 170g unsalted butter, chopped small
  • 4 egg yolks
  • 2 whole eggs
  • grated zest from one orange

METHOD:

  • To make the pastry case, sift the flour and icing sugar together, and then rub the butter into the mixture to fine bread-crumb texture
  • Add the egg yolk and mix until the mixture comes together – it will be quite stiff and dry. You may need to add a teaspoon or two of milk or water. Shape the pastry into a ball, wrap and chill in the fridge for at least one hour.
  • When you are ready, grate the pastry on a coarse grater, and press it evenly around the edges and base of a tart tin, to a thickness of around 3mm. Prick the base and rest the pastry case in the fridge for 30 minutes. Put the oven to 220C.
  • Bake the pastry shell in the top of the oven for 15 minutes – should be light brown. Remove and cool on a rack. Turn the oven up to 240C
  • Next, make the curd. Put all the curd ingredients into the top pan of a double boiler, and cook slowly, stirring until thick. The mixture will thicken quite suddenly, after about 15 minutes or more.
  • Spread the curd into the tart shell, and bake at 240C for 10 minutes until the surface starts to brown.
  • As soon as the tart is baked, remove from the oven and leave to cool before serving.

This is delicious served slightly warm, with something cool and creamy. Try beating 50/50 creme fraiche and mascarpone together.