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!
- 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
- Heat 2 tablespoons of oil in a non-stick frying pan (I use a 10” base)
- Add the potatoes and cook for 8-10 minutes until evenly golden brown.
- Add the rest of the vegetables and the Chorizo, and cook for a further 6-8 minutes, stirring from time to time.
- Beat the eggs and season to taste. Sprinkle the fresh parsley into the mixture and stir.
- 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.
- 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.
- Let the tortilla cool and then cover and put in the fridge until needed.
SESAME FRIED CHICKEN
- 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
- Mix the egg, rosemary and black pepper together in a bowl.
- In a separate bowl, combine the matzo meal and sesame seeds.
- Dip the chicken pieces first in the egg mixture and then roll in the matzo mixture to coat evenly.
- Heat the oil in a deep frying pan or wok until sizzling.
- 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.
- Remove from pan and put onto some kitchen roll, shaking o any residue oil.
- 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.