The word 'vegan' is not one that you can expect to find mentioned here very often. I have however made an exception this evening for what is unquestionably an 'exceptional' spot of cooking. Turn the volume down and enjoy the Vegan Black Metal Chef (can't believe such a thing actually exists...)
Sunday 15 May 2011
Sunday 8 May 2011
Play your chard right
Why Swiss chard is called Swiss chard I really do not know. It isn't native to Switzerland nor is it used in Swiss cooking. Its true homeland is in fact further south in the Mediterranean.
Personally I've always regarded chard as a bit of an odd leafy vegetable; shiny green ribbed leaves, stems that range from white to yellow to red, a distinguishable bitter taste and yet another example of something you don't tend to see in a supermarket.
Wonderfully nutritious it can be eaten fresh, steamed, braised, juiced, sautéed, frozen and dried. There are loads of delicious recipes, I used mine to help jazz up a humble omelette.
Serves 2:
1 bunch of Swiss chard
2 chorizo sausages
6 eggs
dash of Tabasco
Roughly chop your chorizo into small chunks and crisp them up in a small frying pan for a couple of minutes.
Snap the stems off the chard, roughly chop these and the leaves. Add to the pan and stir well with the chorizo for around 5 mins.
Whisk the eggs in a bowl, season well with salt, pepper, and a cheeky dash of Tobasco and pour the lot into the pan. Leave this on a medium heat for couple of minutes before sliding into a pre-heated (200 degrees) oven for 10 minutes.
Loosen the omelette around the edges using a knife, place a plate on top of the pan and turn it upside down, it should fall out looking something like the below. Scrum.
Just make sure you don't forget that the pan has been in the oven when you do this bit - there is literally a dent in my kitchen floor from where I've dropped it so many times...
Serve up with a light salad, some olives and a cold beer. Job done.
Personally I've always regarded chard as a bit of an odd leafy vegetable; shiny green ribbed leaves, stems that range from white to yellow to red, a distinguishable bitter taste and yet another example of something you don't tend to see in a supermarket.
Wonderfully nutritious it can be eaten fresh, steamed, braised, juiced, sautéed, frozen and dried. There are loads of delicious recipes, I used mine to help jazz up a humble omelette.
Serves 2:
1 bunch of Swiss chard
2 chorizo sausages
6 eggs
dash of Tabasco
Roughly chop your chorizo into small chunks and crisp them up in a small frying pan for a couple of minutes.
Snap the stems off the chard, roughly chop these and the leaves. Add to the pan and stir well with the chorizo for around 5 mins.
Whisk the eggs in a bowl, season well with salt, pepper, and a cheeky dash of Tobasco and pour the lot into the pan. Leave this on a medium heat for couple of minutes before sliding into a pre-heated (200 degrees) oven for 10 minutes.
Loosen the omelette around the edges using a knife, place a plate on top of the pan and turn it upside down, it should fall out looking something like the below. Scrum.
Just make sure you don't forget that the pan has been in the oven when you do this bit - there is literally a dent in my kitchen floor from where I've dropped it so many times...
Serve up with a light salad, some olives and a cold beer. Job done.
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