Tuesday, 25 March 2008

From pizza to jambalaya via omelettes.

you've seen enough pics of my pizzas to know what they look like. However, what the hell does one do with enormous amounts of left-over sliced tomatoes, onions, mushrooms, anchovies, antipasto, ham and capsicums??

You make omelette's for breaky, thats what.

Take 4 organic, free-range eggs, break into a bowl and add a splash of milk, a twist of pepper and some salt. Pour mix into a hot cast iron pan, seasoned with some browning butter. Here's the key to perfect light fluffy omelettes. LEAVE THE BLOODY THING ALONE. Don't poke it, prod it, swirl it, just stand back and wait until the sides pull away from the pan and the mix is mostly set. Then whack in a handful of grated cheese and pop under a griller until fully set and the cheese is melted.

While this is happening, grab random handfuls of ham, tomatoes, onions and mushrooms and fry off in another pan until all smooshy and juicy. Add more cheese, (in the vain hope of getting thru all these bloody leftovers. Sigh meaningfully when you realise that you STILL have 3 kgs of cheese and enough sliced tommies left over to fix the World's hunger crisis)

Serve the omelette topped with the meat mix and scoff. Believe me, this will get you thru a long day of cleaning up after the day before and preparing your house for the winner of Menu for Hope next week.

FINALLY make it home to GW and unload everything you loaded into the car only an hour ago. Eventually find time to think about dinner. Decide to freeze the remaining ham, but using the leftover prawns as an inspiration, come up with a jambalaya kind of thing.

Slow braised the remaining onions, tomatoes, capsicums and mushrooms in some of the left over sun-dried tomato oil, until completely broken down. This took me about three hours. Add 2 leftover anchovies for depth. If the mix becomes too dry, add a slurp of white wine. When all lovely and smooshy, add some arborio rice and let this absorb all the juice. When rice is cooked, add the left-over prawns and top with a sprinkle of Louisiana's finest "Slap yo Mama!" jambalaya seasoning. Serve with a wedge of lemon.