March 20, 2014

Who isn’t enjoying the longer days and slightly warmer temperatures of late? We are certainly not ones to complain.

With the change in season, it brings a fresh enthusiasm to shop for new weather-appropriate outfits. We’ve already put away our heavy boots and have had a much needed pedicure in preparation for even the slightest hint of sandal weather. We’re particularly loving the SS14 Embroidered Baseball Dress at the moment. Style it for day with a crisp white shirt underneath and trainers and sex it up for night by wearing it with nothing but a killer pair of heels and statement jewellery.

But it’s not just our wardrobes that have shifted – our diets have too. Once again we have given the carbs a rest and are in the mood for fresh vegetables, a touch of chilli and a Mediterranean vibe.

Step forward Get In My Gob blogger and chef, Anna Barnett, with her super tasty Spanish Style Start To The Day. As if the sunshine through your window wasn’t enough to get you out of bed, this recipe is certain to pep up any weekend (or mid-week if you have time) morning.

Spanish Style Start to The Day

Feeds 4-6

Cooking / Preparation Time - 45 mins 


Ingredients - 

5-6 x Large potatoes -Maris Piper are best or whatever you have leftover from your roast

300g x Fresh spinach - Thoroughly wash and pan fry until wilted

300g x Padron peppers - Wash and leave whole and pan fry with rock salt

Free Range/Organic eggs - Allow one per serving

2 x Handfuls of cherry tomatoes

1 x White onion - Finely sliced

1 x Spring onion - Finely sliced

1 x Handful of grated mature veggie cheddar

1/2 x Fresh bunch of coriander

1 x Medium red chilli - Finely sliced

Few glugs of olive oil

Few nobs of butter


Hollandaise Sauce-

125g Butter

2 x Large Egg Yolks (or 3 regular egg yolks)

1tbs x White wine vinegar

Sprinkle of rock Salt & black pepper

1/2 x Lemon juice


Instructions - 


If you've already scoffed all your leftover roast potatoes then start by washing the potatoes, leaving the skin on then chopping into 2 inch cubes and boiling in salted water for 12/15minutes until soft.

Once cooked drain and add to a roasting dish. Add a few glugs of oil along with a couple of nobs of butter and mix the potatoes up so all sides are covered. Season with salt and pepper and add the cherry tomatoes before placing under the grill on high and grill for 10 minutes until golden. Once one side has gone golden and and crispy turn the potatoes and sprinkle the cheese over them before returning to the grill for a further ten minutes until the cheese has melted and started to go crispy.

Whilst you're grilling the potatoes add the washed spinach to a frying pan and let it wilt. Once it's wilted and the water has evaporated remove the spinach from the pan and add a small glug of oil, the sliced onions and the washed padron peppers. Fry on a high heat with a sprinkle of rock salt and cook for 3/4 minutes until the onion are translucent but not golden and the padron peppers have softened. Put to one side or in the bottom of the oven to keep them warm whilst you fry your eggs and make up the hollandaise sauce.

Allow an egg per serving unless you're feeding particularly burley men and keep the eggs warm in the bottom of the oven if you've got a few to get done.

For the hollandaise sauce, melt the butter on a medium to low heat and add the white wine vinegar so both are warm, then gradually add the mixture to your egg yolks and whisk until thick, smooth and creamy. Season with salt and pepper and add the lemon juice and give it another thorough whisk. Use a hand whisk for ease or whisk away for a while longer by hand- You should serve these immediately once it's made or keep warm in a bain-marie.


I like to serve this up in one dish so everyone can help themselves plus it lets all the flavours combine and gives you one less job to do!

I served this on a chopping board but a serving plate or large bowl works just as well. Start with the potatoes and tomatoes then add the spinach, onions and padron peppers. Spread these over the top of the potatoes followed by the fresh coriander and finally your fried eggs. Top with the sliced spring onion and chilli if you fancy it.

Pan fried chorizo is an amazing addition to this dish, you can also get a vegetarian version which isn't too faroff, it tastes pretty good - you can find it here http://www.veggiestuff.com/acatalog/wheaty-gran-chorizo.html

/HOH x