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Camp Salami and Potato Frittata

Camp Salami and Potato FrittataStrangely we found a pile of rather elderly eggs in the wood which had been dumped. Never look a gift horse in the mouth.
 
Ingredients:-
 
4 thin Salami sticks.
4 Egg 
300ml Semi skimmed Milk
4 medium sized Potatoes, peeled
1 Onion
2 cloves of Garlic
100g of grated Cheese
Salt and Pepper 
Vegetable oil
 
Method:-
 
(1) Parboil the Potatoes until they are soft enough to slice but not falling apart. Drain and set aside.
(2) Cut the Salimi stick in 1cm pieces.
(3) Whisk the Eggs, Milk, half of the grated Cheese, salt and Pepper.
(4) Slice the Onion, grate the Garlic and fry gently until the Onion is softened. Take off the heat.
(5) Slice the Potatoes.
(6) Add a little more Oil to the pan and place over a medium heat.
(7) Mix all the ingredients except the remaining grated Cheese and fry gently until it is cooked half way up from the bottom.
(8) If you have a grill heat it and place the Frittata on the top shelf to complete cooking. If not carefully flip it over in the pan.
(9) Sprinkle the remaining grated Cheese over the top and allow to melt slightly.
 
We garnished ours with wild Sorrel found in the meadows near the tent. Clearly not essential! 

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Dried Rosemary & Sage Yorkshire Puddings

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Category: Recipes

Dried Rosemary & Sage Yorkshire Puddings

Some of our experiment work better than others. The Rosemary & Sage Yorkshire Puddings with fresh foraged Rosemary & Sage have basically replaced Sue’s usual Gluten free recipe. Yesterday we didn’t have any fresh herbs to hand so we used dried. The verdict? Superb, a little lighter in texter than using fresh and still plenty of herb flavour.

Ingredients:-

100g Cornflour
150ml Milk
3 eggs
Salt & fresh ground Black Pepper
1 Tsp of dried Rosemary
1 Tsp of dried Sage
Salt and Pepper
Lard

Method:-

(1) Heat your  Yorkshire Pudding tray in the oven at 220c until the Lard is smoking.
(2) Whisk all the ingredients vigorously.
(3) Pour into the tray and return to the oven very quickly.
(4) Cook at 220c for 10 minutes the reduce the temperature to 180c.
(5) Cook for a further 25 minutes.

Although it was Friday we had a “Sunday Roast” with half a Chicken,  Corn on the Cob, Acidified Red Cabbage, Lemon Courgettes, Roasted Potatoes & Parsnips and lots of gravy.

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