Nduja Omelette

ndjua-omelette

Seeing as a little bit of nduja goes a long way, I only used half of the fairly small amount I’d bought, which left me with more to play with. After my first experiment with ‘neat nduja’ on pasta, I thought I’d try diluting the chilli hotness with my second meal…

…so, in true Gavin and Stacy fashion, I put it in an omelette for a Bombay spicy brunch. Absolutely delicious – and great rocket fuel to kick off your day. With a nduja omelette and a strong up of coffee you’ll be bouncing off the walls until lunchtime.

Ingredients
2 pucks of frozen spinach
1 knob of butter
3 eggs
1 tablespoon of nduja
Optional: fresh herbs
Optional: finely-grated Parmesan

1. Put the spinach in the microwave for a minute to defrost it, and then squeeze out all of the water.
2. Crack the eggs into the bowl with the spinach and whisk with a fork. If you have any fresh herbs or finely-grated Parmesan, then add it to the spinach-egg mixture at this point.
3. Put a knob of butter in a hot frying pan and add the nduja so it begins to cook, and break down.
4. Pour the mixture into the pan with the nduja and leave it for a minute so until the base starts to set.
5. Fold it into an omelette shape, check it’s all cooked through and serve. Delicious!

Nduja omelette

Nduja: blow-your-head-off supper

Any food blogger worth their salt seems to be playing around with ndjua at the moment, so when I came across the glistening meaty log at Broadway market last week, I couldn’t resist jumping on the band wagon myself. And what a super jump it was…. 

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Italian supper

The near-mythical ‘Indian summer’ has suddenly become a reality.

Londoners are shedding their macs and leaving their brollies at home, flowers have been tricked into blooming all over again and Edgware Road has sold out of ice cream.

Britain has gone bezeerk.

So, I thought it would be a good time to tempt you with this Mediterranean supper. I cooked it the other night while trying to conjure up a balmy, Italian evening in the midst of a rainstorm.

Cook it tonight, and it’ll be the real deal. Put on something linen, crack open a bottle of chianti and take supper outside.

Ingredients (for 2)
1 onion
4 garlic cloves
3 sausages
Tin of chopped tomatoes
Tin of berlotti beans
(about) 200ml stock
Greens (we used a mixed pack which contained mange touts, French beans and broccoli)
Flavourings (I put in some oregano, then when I wasn’t looking Tom put in about three chillis)

Start by squeezing the sausage out of their skin and rolling them into little balls – you should get around three from each sausage. Fry them in extra virgin olive oil until the outsides are nicely browned. Use a slotted spoon to take them out of the pan and put them to one side.

Next, fry the chopped onion and garlic in the sausagey oil in the pan. Now is a good stage to season. If you’re being sensible, maybe a little oregano and fennel. If you’re being Tom, then a handful of dried chillis.

Add the stock and then the tinned tomatoes. As you can see, I was using homemade stock I’d frozen in a muffin tin, so I awarded myself extra brownie points for coming over all domestic.

Get everything really hot and bubbly, and keep it like that for about five minutes, so the tomatoes and stock start to reduce. (Incidentally, I threw in some cherry tomatoes at this point, because they were in the fridge – it was quite nice).

Turn down the temperature a little, and then pop the berlotti beans and sausage balls back in the pan. Cook gently for about 10-15 minutes.

Three minutes before serving, tip your greens into the pan, and stir, so they all start to cook from the heat of the sauce. The last thing you want is green, wilty beans though, so do leave it right until the end. Open a bottle of some sort of Italian wine and enjoy.

Thanks Wild Game Co for your tasty sausages (and your rugged good looks)

Contrary to popular belief, I am not just posting this photograph because it looks a bit naughty. This really was one of the best sausages I’ve ever tasted.

My lovely flatmate thought that she’d meander over to Broadway Market and visit the boys at the Wild Game Co (who happen to be EXCEEDINGLY dishy as well as selling great meat).

Livvy went for the venison sausages which she cooked with couscous, halloumi and salad. I’m sure I’ve had ‘venison sausages’ before – but I think they must have been 80% pork, 20% venison because they tasted so different to these little beauties. These were so gamey and rich with a wonderful peppery kick which was a bit reminiscent of haggis…which is always a good thing.

If you happen to be at Broadway market, go and check them out (obviously the sausages, not the two Ruaridhs of Wild Game Co) – they’re phenomenal!