Akoori from the
book: The Kindness of Strangers – Kitchen Memoirs
by Shonagh
Koea
75 grams of butter
Two tablespoons of oil
Two medium onions, sliced
A piece of fresh ginger (about
three centimetres) peeled and chopped
One large stalk of coriander
leaves
Three green chillies
A medium sized tomato cubed
Six eggs
Salt to taste
Two tablespoons of milk
Heat the butter and oil in a
pan. Sauté the sliced onions and ginger
till light brown. Add the chopped
coriander leaves, chopped green chillies and tomato cubes to the pan. Break the eggs into a separate bowl. Add salt and milk and beat lightly. Pour the egg mixture into the pan containing
the onion mixture, lower the heat and stir carefully till cooked like scrambled
eggs. Serve hot, garnished with more
coriander and tomato cubes. This dish
can be served in individual portions with triangles of toast or friend bread,
or it can be put in a bigger serving dish for people to help themselves.
The actual recipe I was given was
for twice this quantity and the chef said it was ideal for brunch parties but
much has escaped me since then, including brunch parties, so I have halved the
recipe. You can put any leftovers in
vol-au-vent cases and these are very nice if you are having people visit for
drinks and little bits to eat. This is
another thing that has also passed me by, so I keep the leftover for lunch the
next day and they are not too bad at all served with a green salad and a piece of wholemeal bread.
1; being a sucky flop 2;definitely do this one again
3; being add to your repertoire immediately
Taste: Oh yeah baby this will be being done again 3!
Ease: quick and tasty! 3
Family verdict: The Farmer "very nice"; Master 7 : "Mum this is my favourite meal ever!" and Miss 4 - well lets just say, she's in bed and her tea is still on the bench. 3 out of 4 aint' bad!
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