Persian Herb Frittata
Nov. 28th, 2021 03:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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cookbook_challenge.
From The Roasting Tin around the World by Rukmini Iyer.
I've got behind on these so I'm skipping Korean Barbecue-Style Chicken, Peppers, Carrots and Spinach which was disappointing (tasted overwhelmingly of chicken and not the rather interesting sauce the chicken was covered with).
Ingredients:
500g flat-leaf parsley, finely chopped
20g fresh dill, finely chopped
Leaves from 10 springs of fresh mint, finely chopped
2 cloves of garlic, grated
1 tsp sea salt
30g plain flour
6 free-range eggs
50g hard goat's cheese, grated
3 spring onions, finely chopped
20 walnuts, finely chopped.
Method
1. Preheat the over to 160C fan/180C/gas 4
2. Whisk together herbs, salt, flour, eggs and all but a handful of the goat's cheese. Pour into a small roasting tin lined with baking parchment. You want the egg mixture about one inch deep in the tin.
3. Scatter over the remaining cheese and bake for 25-30 minutes.
4. Allow to cool for 10 minutes in the tin before turning out. Scatter over the spring onions and walnuts.
Changes, mistakes and substitutions:
My goat's cheese was not all that hard and I also wasn't totally certain about just whisking everything together, so I whizzed the herbs and goat's cheese in the food processor before whisking into the eggs. This seemed to work, though possibly it also made the herbs a bit more homogenised than intended. I was also a bit dubious about the 10 sprigs of mint and so made a fairly cautious judgement about what should be considered a "sprig" and, to be honest, I don't think we would have wanted it any mintier.
Verdict:
We liked this though it's very much an unassuming frittata. In part, following the illustration in the book, we baked the frittata in a bread tin and we were impressed how well that worked - it helps that we have pre-fitted baking parchment for the bread tin. The garnish was a bit odd, mind. I sprinkled over the spring onion and walnut which just sort of sat there on top of the frittata. I wondered briefly if I was supposed to take the frittata out of the oven just before it set and scatter the garnish on then so it was more embedded, but that doesn't seem to be what was intended. I mean, the spring onions and walnuts were fine and himself could pick out the walnuts easily but they felt rather superfluous to requirements.
cookbook_challenge.From The Roasting Tin around the World by Rukmini Iyer.
I've got behind on these so I'm skipping Korean Barbecue-Style Chicken, Peppers, Carrots and Spinach which was disappointing (tasted overwhelmingly of chicken and not the rather interesting sauce the chicken was covered with).
Ingredients:
500g flat-leaf parsley, finely chopped
20g fresh dill, finely chopped
Leaves from 10 springs of fresh mint, finely chopped
2 cloves of garlic, grated
1 tsp sea salt
30g plain flour
6 free-range eggs
50g hard goat's cheese, grated
3 spring onions, finely chopped
20 walnuts, finely chopped.
Method
1. Preheat the over to 160C fan/180C/gas 4
2. Whisk together herbs, salt, flour, eggs and all but a handful of the goat's cheese. Pour into a small roasting tin lined with baking parchment. You want the egg mixture about one inch deep in the tin.
3. Scatter over the remaining cheese and bake for 25-30 minutes.
4. Allow to cool for 10 minutes in the tin before turning out. Scatter over the spring onions and walnuts.
Changes, mistakes and substitutions:
My goat's cheese was not all that hard and I also wasn't totally certain about just whisking everything together, so I whizzed the herbs and goat's cheese in the food processor before whisking into the eggs. This seemed to work, though possibly it also made the herbs a bit more homogenised than intended. I was also a bit dubious about the 10 sprigs of mint and so made a fairly cautious judgement about what should be considered a "sprig" and, to be honest, I don't think we would have wanted it any mintier.
Verdict:
We liked this though it's very much an unassuming frittata. In part, following the illustration in the book, we baked the frittata in a bread tin and we were impressed how well that worked - it helps that we have pre-fitted baking parchment for the bread tin. The garnish was a bit odd, mind. I sprinkled over the spring onion and walnut which just sort of sat there on top of the frittata. I wondered briefly if I was supposed to take the frittata out of the oven just before it set and scatter the garnish on then so it was more embedded, but that doesn't seem to be what was intended. I mean, the spring onions and walnuts were fine and himself could pick out the walnuts easily but they felt rather superfluous to requirements.