Alfresco Dining

Alfresco Dining

by Gillian Reay-Young

Picnic season is upon us – take a break from the usual soggy egg sandwiches with this delicious finger pickin’ chicken and Spanish Tortilla from Gillian Reay-Young. Make ahead of time for ease on the day, then all you have to do is remember the bottle opener!

SPANISH TORTILLA

Ingredients

  • 6 eggs
  • 3 medium potatoes, peeled and diced
  • 1 medium onion, peeled and finely chopped
  • 1 small red pepper, deseeded and finely chopped
  • 50g Chorizo sausage, finely chopped (you can use bacon pieces, if preferred)
  • 2 small mushrooms, thinly sliced
  • 2 tbsp freshly chopped parsley
  • 3 tbsp olive oil
  1. Heat 2 tablespoons of oil in a non-stick frying pan (I use a 10” base)
  2. Add the potatoes and cook for 8-10 minutes until evenly golden brown.
  3. Add the rest of the vegetables and the Chorizo, and cook for a further 6-8 minutes, stirring from time to time.
  4. Beat the eggs and season to taste. Sprinkle the fresh parsley into the mixture and stir.
  5. Pour the egg mixture over the vegetables and Chorizo and, with a palette knife, let the mixture ooze into the gaps. Draw the palette knife around the edges of the pan to bring the egg mixture equally into the cooked vegetables; this takes about 3 minutes on a medium heat.
  6. Now turn and slide the tortilla on to a large plate. Put the remaining tablespoon of oil into the pan to cook the other side of the tortilla, for a further 3 minutes approximately.
  7. Let the tortilla cool and then cover and put in the fridge until needed.

SESAME FRIED CHICKEN

Ingredients

  • 2 large chicken breasts (approx 650g), skinned and cut into bite-sized pieces
  • 2 heaped tbsp fresh rosemary, chopped 1 egg
  • 2 heaped tbsp matzo meal
  • 3 heaped tbsp sesame seeds
  • Black pepper to taste
  • Ricebran oil for deep frying, enough to cover half the chicken, so you can turn over halfway through
  1. Mix the egg, rosemary and black pepper together in a bowl.
  2. In a separate bowl, combine the matzo meal and sesame seeds.
  3. Dip the chicken pieces first in the egg mixture and then roll in the matzo mixture to coat evenly.
  4. Heat the oil in a deep frying pan or wok until sizzling.
  5. Put the coated chicken pieces into the sizzling hot oil and make sure they are cooked well on both sides to a crisp and golden colour. It only takes 3-4 minutes on each side, depending on size of chicken pieces.
  6. Remove from pan and put onto some kitchen roll, shaking o any residue oil.
  7. Leave to cool and keep in the fridge until needed. We always have ours with a sweet chilli dipping sauce, which really brings out the flavours. Or for a taste of the Orient substitute the rosemary for Chinese five spice and pair with a hoisin or soy dipping sauce.