An affordable recipe perfect for alfresco dining, making use of British ingredients.

That’s what I was asked to create when vouchercodes.co.uk invited me to film another recipe video with them. (For my first, I shared the recipe for my mum’s tandoori roast lamb, an alternative suggestion for Christmas dinner.)

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This time, I made a frittata, opting for a combination of chorizo, spinach, onion & potato.

I’m calling this a frittata but it’s probably more accurate to say it’s a combination of an Italian frittata and tortilla Espanola. From the Spanish tortilla I’ve taken the combination of eggs, potatoes and onions and from the Italian frittata, the addition of meats, cheeses and vegetables.

The dish is very versatile – it can be served hot, warm or cold, works for brunch, lunch or dinner, stores well in the fridge and is easy to transport. That makes it perfect for picnics or alfresco dining in the back garden.

It’s wonderfully easy to adapt this recipe by switching out the chorizo and spinach. In place of chorizo, try cubed pancetta or bacon, or for a vegetarian option, goat’s cheese is fabulous stirred in or scattered over the top just before grilling. Instead of spinach, use peas (I use frozen petit pois) or long stem broccoli, parboiled ahead of being added to the pan.

You might also take inspiration from kookoo, a Persian version in which eggs are loaded with lots and lots of chopped mixed fresh green herbs. Mint, basil, dill, parsley – all would work well here.

Chorizo, Spinach, Onion & Potato Frittata Recipe

Serves 4 as a main or 6-8 as part of a wider selection

Ingredients
3-4 tablespoons vegetable oil
100 grams British cooking chorizo, diced (0.5 cm)
400 grams white onions, thinly sliced
350 grams large floury potatoes, peeled and diced (1 cm)
100 grams baby spinach leaves, washed
6 large free range eggs, beaten, with salt and pepper

Method

  • Add 3 tablespoons of oil to the pan.
  • Cook the diced chorizo in the oil for 4-5 minutes over a medium heat.

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  • Remove the chorizo with a slatted spoon, leaving the coloured oil in the pan.
  • Add the sliced onions, stir to coat in the oil and spread evenly across the pan. Cover and cook on a medium heat for 15 minutes, stirring occasionally.

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  • Add the diced potato, stir to mix into the onions and oil. Cover and cook on a medium heat for 15 minutes, stirring occasionally. If the pan looks dry at any point, add a few teaspoons of water. The potatoes should be cooked through.

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  • Uncover the pan and turn up the heat a little. Fry for a couple of minutes, to give the potatoes a touch of colour.

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  • Add the spinach leaves and stir until wilted – this doesn’t take long.
  • Make sure the ingredients are evenly distributed, drizzle a another teaspoon or two of oil around the outside edges of the pan and then pour in the eggs.

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  • Preheat the grill on a medium setting.
  • Cook the frittata for about 5 minutes, drawing the edges in a little until the base sets.
  • To check whether it’s set, use a spatula to lift up the edges and shake the pan to check whether the frittata will come loose.
  • Transfer the pan to the grill and cook for 2-3 minutes, to cook and colour the top of the frittata.
  • Place a large plate over the pan and turn over plate and pan together, to remove the frittata from the pan.
  • Use a second plate to turn the frittata right side up, if you prefer.
  • Serve in slices, hot, warm or cold.

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Thanks to vouchercodes.co.uk for inviting me to create this recipe video, and Tall Order Films for doing such a great job of filming and editing. Kavey Eats received a fee for creating this content.

 

A few weeks ago I was asked to film a video recipe for Vouchercodes.co.uk. They were looking for alternative ideas and twists for the Christmas day dinner. I made my mum Mamta’s Tandoori Leg of Lamb, which can be served with all the normal roast dinner trimmings, as we do in our house, or as the central dish to an Indian feast.

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My video recipe is now live on their site, as are other delicious ideas from fellow bloggers. Check them out too!

Here’s the shorter edit that Vouchercodes.co.uk are sharing. I have a longer version that I’ll share with you soon.

Mamta’s Tandoori Leg of Lamb

Ingredients
Leg of lamb, approximately 2 kg
2 medium onions, peeled and roughly chopped
4-5 cloves of garlic, peeled and 2 halved
1.5 inch piece of ginger, peeled and roughly chopped
2 tablespoons besan (gram) flour (leave out if not available)
1 tablespoon coriander powder
A few strands of saffron, soaked in a tablespoon of warm water
3-4 bay leaves
1 inch stick of cinnamon
3-4 cardamoms
6-7 black pepper corns
5-6 cloves
1 teaspoon cumin powder
1-2 teaspoons chilli powder
2 tablespoons good quality oil
Juice of 1 lemon or lime
1 small carton of creamy, natural yoghurt
Salt to taste

Note: You can replace the bay leaves, cinnamon, cardamoms, black pepper corns and cloves with 1 tablespoon of good quality garam masala. Home made is best, as cheap ready made ones are bulked out with other, cheaper spices.

Method

  1. Make slits in the leg of lamb, insert a few halved cloves of garlic into a few of the slits, and set lamb aside.
  2. Optional: Grind the whole spices (see Hints & Tips).
  3. Place all ingredients except yoghurt into a blender and blitz until smooth.
  4. Transfer paste to a bowl, add yoghurt and mix well.
  5. Taste and adjust spices. Remember that the spice paste has to give enough flavour to 2 kg of meat, so it has to taste a little over-salted and over-spiced at this stage.
  6. Spread the spice paste over the lamb, ensuring that some is worked into the slits.
  7. Leave to marinade at least overnight. For best results, 24 to 36 hours.
  8. Place on a baking tray and cover with aluminium foil.
  9. Cook at 375 F, 190C for 1 1/2 hours for pink meat (or 2 hours for well-done meat).
  10. Baste from time to time and leave uncovered for last half hour, so that the spices and meat turn brown.

Hints & Tips

Ingredients

  • Make sure you use full fat yoghurt for this recipe as low fat yoghurt often splits when heat is applied. Thick Greek-style yoghurt works well.
  • If using frozen lamb, defrost thoroughly and drain resulting liquids before applying marinade.
  • Instead of buying tiny jars of spices from the supermarket, it’s more economical to buy in slightly larger quantities from Asian grocery shops. However, spices fade over time, so if you don’t use them up quickly, they’ll lose their intensity of flavour. I’d recommend storing a small amount of each one in easy-to-access spice jars, keeping the rest in your freezer and replenishing as and when you need to.
  • Fresh ingredients such as ginger, coriander and other key ingredients for Indian cooking are also often cheaper in Asian and other ethnic grocery shops. If you don’t have an Indian or Pakistani shop near you, look in stores specialising in Chinese or Caribbean food, as there are many cross-over ingredients.

Tips

  • If your food processor or blender is not very powerful, grind the whole spices in a spice or coffee grinder first, before combining them with the other ingredients. If you have a powerful food processor or blender, add the whole spices with the other ingredients and grind in one step.

Alternatives

  • You can use this marinade recipe on any meat or fish from larger joints or whole chickens, to smaller cuts such as lamb shanks or individual portions of chicken. It also works well on whole fish, though will need far less marinating time.

Serve with

  • We love this tandoori roast lamb with traditional British trimmings – roast potatoes and parsnips, carrot and swede mash, savoy cabbage and gravy. We serve it with either a mint raita or mint jelly. For Christmas, we add chipolatas and stuffing and brussel sprouts for my sister who adores them…
  • Of course, the lamb leg also works as the centrepiece for an extravagant Indian feast. I recommend my favourites such as chicken curry, stuffed aubergines, an additional vegetable dish such as cauliflower and potatoes, a daal or red kidney bean curry, some chapatis and rice on the side. To start, maybe pakoras or samosas and afterwards, a vermicelli kheer, similar to rice pudding but made with vermicelli pasta. Recipes for these dishes can be found on my mum’s site, Mamta’s Kitchen.

Leftovers

  • Use leftovers just as you would with those from a plain lamb roast – make shepherd’s pie, lamb hot pot, a simple lamb curry, lamb and potato cakes or enjoy it sliced cold in sandwiches or wraps, with some of the minted cucumber and onion raita.

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The introductory segment was filmed right at the end and it was after 11 pm by then, so I’m blaming my odd bounciness in that bit on my tiredness, but the rest is not as cringe-worthy as I feared! In fact, although I’ve long felt I have a face for radio, I’m really happy with it! Really hoping I can work with Voucher Codes on more of these in the future.

 

I made the switch from film to digital photography many years ago, and swiftly taught myself how to use simple image processing to make the best of my images. Whilst a few folk still like to suggest that all digital processing is fakery, they are often just woefully ignorant of how significantly one can adjust a printed image in a traditional darkroom. It’s for good reason that image processing is often called the digital darkroom, allowing for similar adjustments in exposure, contrast, shadows and highlights as well as cropping, colour balance and saturation. Having used both, I don’t miss the back ache and slow progress of a traditional darkroom, though I used to enjoy it at the time!

I’ve been using Adobe Photoshop and Adobe Lightroom to process my images for years; these days I mostly use Lightroom and open my older version of Photoshop more rarely. Lightroom is currently priced at around £100 for the full version or £60 if upgrading from an earlier version, which I think is a fair price. However, Photoshop pricing has gone through the roof with a full version currently priced at £660 and the upgrade from earlier versions still £188. Both tools are focused on photo editing, and do not offer any graphic design features. For that, you’d need yet another programme, such as Adobe Illustrator. And if you need to throw some professional documents together, there’s a separate desktop publishing programme, InDesign.

When it comes to video editing, I used to struggle along with Windows Movie Editor, but gave up on that some time ago, when it suddenly became incapable of handling multiple clips in one file. As one would expect from a free tool, it was very short on features anyway.

I was recently approached by Magix with the offer of trialling some of their photo editing and video editing tools. To that end, I’ve installed Xara Photo and Graphic Designer (£70) and Movie Edit Pro Plus (£80).

One of the first things to notice about Xara is that it offers photo editing, graphic design functionality, and desktop publishing. I’ve spent just a few hours playing with Xara so far. I will say that, with so much functionality, you will need to invest a fair amount of time in learning how to use it. The help pages are not ideally arranged, and it took me a fair bit of searching through the Help Index and jumping from section to section, to work out even the rudimentary functions. However, this is true of any complex software tool used for similar purposes. There are also a number of tutorials available in the online magazine and video tutorials are often shared over at their Facebook page.

The photo editing offers reasonable functionality, though would not replace something like Lightroom for a serious photographer – one example is the temperature (white balance) control which offers only one slider to cool or warm the image, rather than the usual pair of yellow/ blue and red/ green sliders. It also doesn’t offer batch processing of images, which is essential for large volume processing.

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The graphic design tools look good, and there are also lots of design templates which you can use as they are, replacing the holding images with your own. It took me only a few minutes to create the collage above, using a template, pulling in my own images and replacing the text. I’d like a wider range of collage templates, but that’s probably because this is one functionality that doesn’t exist in my Adobe tools. I’ve been using Picasa to create collages but am unhappy with the way Picasa handles files and file locations, so have been looking for an alternative.

I’ve never really used graphic design software, though a clever friend of mine used Xara to transcribe my hand-drawn logo for Mamta’s Kitchen into the image file we currently use as the header for the website. This is an area of Xara I need to explore further going forward, though I’m not very talented in this area.

That leaves Movie Edit Pro, and I’m afraid I’ve been rather lax in this area, and not yet had time to play around with it. However, Pete has some video footage from a recent trip to edit, and he’s going to give Movie Edit Pro a go. The features list looks promising so I’m confident it’ll be a big improvement over the tools we’ve tried before.

 

COMPETITION

Magix are offering both the above products as prizes for a Kavey Eats competition.

  • The first winner picked will receive a code to download a copy of Xara Photo and Graphic Designer.
  • The second winner picked will receive a code to download a copy of and Movie Edit Pro Plus.

Please note that these programmes are suitable for Windows users only. Full systems requirements can be found at the Magix.com.

 

HOW TO ENTER

You can enter the competition in 2 ways:

Entry 1 – Blog Comment
Leave a comment below, answering the following question:
How do you currently edit your photos or videos?

Entry 2 – Twitter
Follow @KaveyF on twitter. Existing followers are, of course, welcome to enter!
Then tweet the (exact) sentence below:
I’d love to win @Magix_UK photo or video editing software from Kavey Eats! http://goo.gl/EIPmn #KaveyEatsMagix

 

RULES & DETAILS

  • The deadline for entries is midnight GMT Friday 26th October 2012.
  • Kavey Eats reserves the right to alter the closing date of the competition. Changes to the closing date, if they occur, will be shown on this page.
  • The winners will be selected from all valid entries using a random number generator.
  • Entry instructions form part of the terms and conditions.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • Prize 1 is a digital download of Magix Xara Photo and Graphic Designer. Prize 2 is a digital download of Magix Movie Edit Pro Plus. Prizes cannot be redeemed for a cash value.
  • The prizes are offered by Magix.
  • One blog entry per person only. One Twitter entry per person only. You do not have to enter both ways for your entries to be valid.
  • For twitter entries, winners must be following @KaveyF at the time of notification, as this will be sent by Direct Message.
  • Blog comment entries must provide a valid email address for contacting the winner.
  • The winners will be notified by email or twitter (for twitter entries). If no response is received within 7 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

Kavey Eats received review copies of Xara Photo and Graphic Designer and Movie Edit Pro Plus courtesy of Magix.

This competition is now closed. Winners are MarklesUK (via twitter) and Tori.

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