Prawn and chorizo omelette with pimientos and chipotle lime mayo

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.’

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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.

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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.

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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).

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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
Ingredients:

  • 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!

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Here are some more pics of some of our favourite fountains this summer.

Princess Diana memorial

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Victoria and Albert museum

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Southbank Centre

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Somerset House

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Asparagus soup with poached egg on toast

There has been a chill in the air all of this week. We’ve been spending a lot of time indoors which I always find a struggle. At home Lexie seems to need constant attention. Why is she incapable of playing by herself? Ever? It drives me nuts! In an attempt to do something fun with her that wouldn’t end in (my) tears, we built our first fort. Thankfully it was a success, though it took a while to convince Lexie she didn’t have to put all her toys and clothes in it. Does anyone else’s child love stuffing everything into places? Lexie is obsessed with cramming things into her suitcase/bag/oven/Sylvanian camper van.

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Another soup recipe from me today. It seems fitting for the chilly weather. It’s from the Jamie at Home cookbook which is divided into seasons. Under spring falls my great love asparagus. I’ve tried all the recipes in this section and the standout winner is this creamy asparagus soup with poached egg on toast. It is really delicious and tastes so luxurious despite the lack of cream and butter.

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The book tells me asparagus is one of the most nutritious vegetables you can eat, full of vitamins and folic acid. It is also a diuretic and a good liver cleanser (although I think this soup is lovely with a nice glass of white burgundy). Lexie really enjoys eating this and helping to make it. She likes making soups as our handheld blender is broken so I have to use the magimix and she gets to press the button. She also loves poaching the egg, helping me crack it into a little bowl and stirring the water to create a vortex.

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Asparagus soup with poached egg on toast

Prep time: 5 mins
Cooking time: 35 mins
Budget: £5 (£3 asparagus, 20p onion, 20p celery, 50p leek, £1.30 eggs)
Ease: Easy for the soup – medium for the poached egg
Serves: 4

  • 1 bunch of asparagus, rinsed, trimmed of edges and chopped into 2cm pieces
  • 1 sliced leek
  • 1 sliced onion
  • 1 sliced stick of celery
  • Chicken stock cube
  • Olive oil
  • Salt and pepper
  • 1 egg per person
  • Bread – ciabatta is nice for this recipe

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Gently heat a little olive oil in a saucepan and add the onion, celery and leek with a little salt. Sweat gently for 10 minutes without browning. Add the asparagus, stock cube and top up with water. You can make this soup as thick or as thin as you like depending on how much water you add. Cook for 20-30 mins. When it’s ready whizz it in a blender and season to taste. A word of warning – once I made this in a rush, didn’t sweat the vegetables and cooked it for just under 20 mins. The result was like eating the leftover stringy pulp from a juicer! So definitely respect the cooking times!

My method of poaching eggs is not foolproof and doesn’t always work (I mean doesn’t always look pretty). Use the freshest eggs you can and crack them into bowls – one bowl per egg. Boil a small saucepan full of water and add a small splash of vinegar and a tiny bit of salt. Reduce the heat so the water is simmering and create a vortex by swirling a spoon around the water. Pour the egg into this simmering vortex and leave for 3 minutes. If doing more than one egg make sure you pour it into a different part of the saucepan at the same time – I’ve never done more than 2 at a time! Start toasting the bread and when the egg is done, remove with a slotted spoon and place on the toast. Serve the soup either as Jamie does, with the poached egg and toast resting on top of the soup or, as I do, on the side.

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Basque piperade with eggs

There are so many nights when I still don’t know what to make us for dinner. Yesterday was another day where the fridge was bare and it was too late to pop to the shops. The only fresh ingredients I had were eggs and some peppers.

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Omelettes never feel very substantial and scrambled eggs on toast I reserve for when I’m completely out of time. Egg fried rice was an option but I kept thinking about a recipe for baked eggs with tomato and chilli my friend Dani recommended. I didn’t have chilli but was reminded of Basque piperade – a tomato sauce with peppers – that I did have the ingredients for.

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Piperade goes with lots of things – cod, chicken – but in our family we always had it with rice and fried eggs. My mum made this for me a lot growing up but I associate it more with my aunty Consuelo, herself a mother of 5. My mother Carmen, Consuelo and their little sister Feli were known as the Brigitte Bardot sisters such was the resemblance – three blonde bombshells! (See the pic above – my mum is in stripes with Consuelo behind her – I need to find some more pics of them!). They are wonderful cooks, even now they are in their 80s with arthritis ravaged fingers, the food they produce is incredible (I’ve a vivid memory of watching my aunty last year expertly joint a chicken with a machete and she still pulls off a 6 course Christmas dinner for 15!!).

This is a tasty recipe that’s quick and easy to make and very cheap. I’ve used my mum’s recipe with no paprika or pimenton (spicy paprika) because we don’t really like the smoky taste. I’ve asked my cousin to send me my aunty’s version which I’ll add here when it arrives and another time I’ll share a very similar recipe for courgette or marrow that is just wonderful. Lexie loved it – she loooves fried eggs so much so anything that is a vehicle for them goes down well with her.

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Basque piperade with eggs

Serves 4
Prep time: 5 mins
Cooking time: 20-30 mins
Budget: £5 (£1.80 eggs, £1.50 peppers, £1.50 parsley)
Ease: easy

  • 1 or 2 tins of whole plum tomatoes
  • 1 white onion peeled and chopped
  • 1 clove of chopped garlic
  • 1 bay leaf
  • 1 tsp tomato puree
  • 1 tsp white sugar
  • Olive oil
  • Salt and pepper
  • Handful of fresh chopped parsley
  • 1 red pepper, deseeded and sliced
  • 1 green pepper, deseeded and sliced
  • Rice
  • 4 eggs
  • A little sunflower oil – the amount you use to fry eggs, we use quite a lot

Put enough rice on to cook for 4 people. I use the cup method – one cup of rice to two cups of water, stir once, bring to the boil then cover and reduce the heat, leave simmering for 10 mins. Check the rice is done and if it is then turn the heat off and cover the saucepan with a clean tea towel with the pan lid on top to seal it tightly shut. My Spanish flatmate taught me this – apparently the tea towel helps absorb moisture. Even without a tea towel it’s good to let the rice rest off the heat for another 10 mins and it will sit happily for longer, steaming away making the rice all perfect. Another very Spanish way to cook rice is to fry a bit of chopped garlic in olive oil in the saucepan, then adding the dried rice and tossing it about in the oil before adding the water then cooking as above.

While the rice is cooking, heat a generous amount of olive oil in a heavy bottomed pan (i.e. Le Creuset). Add the onion and a little salt and fry gently for 10 mins. You can make a piperade with a sofrito base (slow cooked onion for ages) but traditionally all the veg is cooked quickly and retains a bit of bite which I prefer. Add the peppers and garlic then fry for another 5 mins. Then add 1 tin of tomatoes or 2 sieved tins of tomatoes according to preference (in Spain we always sieve tinned tomatoes), add the bay leaf, a pinch of salt and a tsp of sugar and bubble away for a few minutes. Bring the heat down to a simmer and cook for about 20 mins or until you are happy with the sauce. Add a little water or wine or stock if it’s drying out. 5 mins before you want to serve it add the fresh parsley.

Around the time you add the parsley start cooking your eggs. I can manage 2 at a time, no more than that so do batches – kids first for example so their meal can cool a little while you cook yours. Our method is to heat some sunflower oil to a high temperature (but not spitting) in a non-stick frying pan with one peeled garlic clove. Break the egg into the frying pan and reduce the heat immediately – it should sizzle when it hits the pan and the white should bubble up. Salt then fry until you are happy with it, baste with a bit of the oil if you like. Discard the garlic! It’s only there to flavour the oil.

To serve we’ve always put the rice and sauce separately on a plate with the fried egg on top and some fresh baguette or white bread to dip into the egg and mop up the delicious juices!

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