Short and snappy title hey? And that’s the abridged version. We recently celebrated my little cousin Bec’s birthday with brunch at Caravan (Kings Cross). I had this delicious omelette – the official title being ‘prawn and chorizo omelette with pimientos, flaked almonds and chipotle lime mayonnaise.’
I’ve never eaten at the original Exmouth Market branch of Caravan but know it’s famous for the coffee and fusion East/West style of cooking. The Kings Cross outpost is fab, especially the outdoor seating area overlooking the supremely toddler friendly fountains. Fountains are a big thing for us in London over summer and these Kings Cross ones are great because they are teeny tiny therefore not scary for little ones. I’ve had brunch here a few times, the coffee is indeed excellent and I’ve tried some delicious things like chilli avocado on sourdough, and jalapeno corn bread with fried eggs and black beans.
The omelette with a long name was totally divine and I decided to recreate it at home. My first attempt didn’t really work – I used supermarket packet prawns and way too much filling per egg ratio. It was tasty but not a patch on Caravan’s omelette. Then I tried again with king prawns from the fishmonger and it was really yummy. The pimientos and chipotles en adobo are the most exotic ingredients but shouldn’t be too hard to find (see suggestions in the ingredients list). The rest is easy to source and it’s not that faffy to make. Because the mayo is a little spicy I left this off Lexie’s portion and also made sure to buy non spicy pimientos and chorizo.
I haven’t got any recent photos of the Kings Cross fountains so these are from last year with Bec at KERB – the wonderful street food market run by my bessie – that often takes over Granary Square (check their website for details).
Prawn and chorizo omelette with pimientos and chipotle lime mayo
Prep time: 10 mins
Cooking time: 5 mins
Budget: £10 if you already have the condiments, £15-20 if you don’t (£5 prawns, £5 chorizo, £4 chipotles en adobo, £5 pimientos, £2 rocket, £2 mayonnaise, 20p lime, £1.50 almonds, £1.50 eggs)
Ease: Easy if you know how to make an omelette
Serves 1 and a toddler. Definitely make separate omelettes if making for more people – just cook the filling in one go, reserve and add to individual omelettes when cooking
- 3 eggs
- Chorizo – about 5cm chopped into thin slices
- 5 king prawns in their shell
- 2 pimientos cut into strips (from Brindisa online or M&S, Waitrose also do a version)
- 1 tsp flaked almonds
- 1/2 tsp chopped coriander
- Handful of rocket
- 2 tbsp mayonnaise
- 1 tsp chipotles en adobo (to taste)
- Juice of 1/2 lime (to taste)
- Salt and pepper
- A little olive oil
Assemble all the ingredients and start by toasting the almond flakes in a hot pain with no oil. This should only take a couple of mins and take care they don’t burn. Once done, remove the almonds and heat a little olive oil in the same pan to fry the prawns and chorizo. When they are done pour into a separate bowl along with all the oil. Once the prawns are cool, shell them trying to reserve their juices in the bowl (throw the shells away!! Or use for a fancy fishy stock – I don’t know how to do this!). Don’t wash the pan – the leftover oil will be used to fry the omelette.
Make the chipotle lime mayo by combining these ingredients to taste – it should be fairly liquid. Slice the pimientos and get the rocket and almonds ready. Season and beat the eggs then reheat the pan. Once it’s hot pour the eggs in and a few seconds later add the coriander, prawns and chorizo along with some of the juices (not all or it will be too oily). Check the heat and use a spatula to start lifting the edges of the omelette. When it is mostly set but still liquidy in the middle, use the spatula to lift one side of the omelette over the other creating a sort of half moon. Cook for another few seconds then I usually use a plate to flip the omelette (place a large plate over the pan, flip the omelette onto the plate then slide back into the pan). Cook for another few seconds until you think it is done, it should be runny in the middle.
Once the omelette is ready, place on a plate and drape the peppers on top. Cover with a handful of rocket and some flaked almonds. Finally drizzle or, as in my case, blob the chipotle lime mayo on top. Voila! A tasty omelette with a very long name!
Here are some more pics of some of our favourite fountains this summer.