Issue link: https://maltatoday.uberflip.com/i/554768
maltatoday, WEDNESDAY, 12 AUGUST 2015 14 Food Eggcellent suppers on the go What to make for supper after a day on the beach? You want to feed your family something nutritious, delicious and that can be made in a timely manner. The answer is eggs, though these don't have to be a boring meal. Try Sean Gravina's smoked salmon omelette rolls that are packed with delicious salmon and full of greens. Or try this Middle Eastern shakshuka where the eggs are poached in a succulent tomato and pepper sauce. Both dishes can be made in under half an hour. Ingredients Shredded potato salad • 200g new potatoes • 2 spring onions • 1 lemon, juice only • Bunch fresh coriander • Olive oil • Salt and pepper Omelette rolls • 2 large eggs • Smoked salmon • Small bunch watercress, stalks removed, chopped • Salt and pepper • 40g clarified butter Dressing • 5 tbsp olive oil • 3 lemons, juice only • 2 spring onions, finely sliced • 2 tbsp crème fraîche • 1 tbsp grated fresh horseradish Croûtes • 4 slices of white bread, 1cm think Method 1. Start by preparing the potato salad by boiling the new potatoes in their skin for about 20 mins until tender, then drain. 2. Peel half the potatoes and then shred with a cheese grater. 3. Slice the spring onions and add to the shredded potato. 4. Season with salt and pepper and add the lemon juice, olive oil and chopped coriander and set aside. 5. To prepare the sauce, mix the crème fraîche with horseradish, add the lemon juice and season with salt and pepper and set aside. 6. Prepare the croûtes by cutting out 4 rounds from each slice of bread, using a 3.5cm plain pastry cutter and toasting under the grill on one side only, set aside. 7. Break the eggs into a bowl, beat them very lightly and season with salt. 8. Slice the salmon into fine slices and mix the watercress leaves with the salmon and set aside. 9. Gently heat a 20cm non-stick pan with a very flat base, then brush with a little softened butter. 10. Pour one quarter of the beaten egg into the pan and tilt to spread the egg thinly and evenly over the surface, as if you were making a crepe. 11. Cook over a low heat for about a minute, until the omelette has set. 12. Remove from the pan and slide on a sheet of greaseproof paper or a plate. It should be cooked on one side only to keep it soft and malleable. 13. Make two more omelettes in the same way. 14. Place the salmon and watercress mix in the centre of the omelette and a spoonful of sauce. 15. Roll the omelettes gently but firmly and evenly and slice each one in two. 16. Divide the potato salad between 2 plates and arrange 2 omelettes on each plate on top of the croûtes and serve immediately. Smoked salmon omelette rolls with shredded potato salad Shakshuka Ingredients • ½ cumin seeds • 180ml light olive oil • 2 large onions, sliced • 2 red peppers, cut into 2cm strips • 2 yellow peppers, cut into 2cm strips • 4 tsp muscovado sugar • 2 bay leaves • 6 thyme sprigs, leaves picked and chopped • 2 tbsp parsley, chopped • 2 tbsp chopped coriander, plus extra to garnish • 6 ripe tomatoes, roughly chopped • ½ tsp saffron threads • Pinch cayenne pepper • Up to 250ml water • 8 eggs • Salt and pepper Method 1. In a very large pan dry- roast the cumin seeds on a high heat for 2 mins. 2. Add the oil and onions and peppers and sauté for 5 mins, adding water so that the mixture keeps a pasta sauce consistency. 3. Add the tomatoes, and remaining ingredients (except the eggs) and some salt and pepper. 4. Reduce the heat to low and cook for 15 mins, adding more water if necessary. (This mixture can be made in advanced and heated in pan when ready to serve.) 5. Remove the bay leaves, then make gaps in the pepper mix and carefully break an egg into each gap. 6. Sprinkle with salt and cover with a lid. 7. Cook on a very gentle heat for 10 – 12 mins or until the eggs are just set. 8. Sprinkle with coriander and serve with bread.