Hangover Cure: Part 1

Brunch Frittata

This is a wonderful and simple recipe for brunch and it contains all the necessary ingredients to help ease the worst of hangovers. You can use up many odds and ends from the fridge as it’s easy to adapt and a great way to use up leftovers. We used 4 cheeses which sounds a little extravagant but you only need a little of each so be creative and tell us what worked well for you.

Ingredients- Serves 3-4

6 medium eggs

4 rashers of smoked bacon

Handful of new potatoes, sliced thinly and boiled until cooked through

1 red/orange pepper, cut into thin strips

1 medium onion, finely sliced

2 cloves garlic, grated

1 birds eye chilli, finely chopped

25g of each cheese, we used feta, parmesan, mature cheddar and goats cheese

Salt and pepper

Fresh basil leaves

A little oil

Method

• Preheat the oven to 160 degrees and lightly oil an oven-proof dish.
• Add a little oil to a frying pan and when hot fry off the bacon until crispy. Remove. In the same oil fry the onion and pepper for a few minutes until they soften, then add garlic and chilli. Cook for a further 2 minutes, set aside to cool.
• Add the eggs to a bowl and whisk lightly. Add 3 tablespoons of cold water and season the eggs with salt and pepper.
• Add the cooled bacon, potatoes and the onion and pepper mix. Stir gently to mix.
• Add the cheeses and mix again, pour the mix into the oven-proof dish and place in the oven for 35 minutes.
• Once removed from the oven, scatter with a few basil leaves and serve with a green salad, Serve hot or cold.

Skatnetti Omelette..

A delicious alternative to a basic omelette kindly  submitted by Matt, a lovely supper dish that I can't wait to try, it may even be tonight's dinner if I can get hold of the ricotta.
I'll add my comments when I've made the dish but I can't see what's not to like. Now off to buy some cheese...

Ingredients:
900g or 2lb small potatoes.
1 tbsp olive oil.
1 large onion.
2 garlic cloves.
6 or so sun dried or vine tomatoes cut into small strips.
1x 400g artichoke hearts, drained and halved (definitely optional!)
250g/9 oz ricotta cheese.
4 large beaten eggs.
2 tbsp milk.
50g parmesan cheese.
3 tbsp chopped thyme.
Step 1. Peel potatoes and cut into thin slices, then place in a bowl of cold water to prevent turning brown.
2. Bring large pan of water to the boil + add potato slices and simmer for 5-6 mins until tender.
3. heat oil in large pan or skillet. Add chopped onion and garlic to pan and cook stirring every now and then for max 3-5 mins.
4. Add sun-dried (or alternative) tomatoes and cook for further 2 mins.
5. Place potatoes at the bottom of a deep, ovenproof dish. Top with layer of onion mix, (artichokes) and ricotta. Then repeat layers in same order ending with a potato top.
6. Beat eggs and milk + half of the parmesan, add thyme + salt + pepper to taste and pour over the potatoes.
7. Top it off with the rest of the parmesan and bake in a pre-heated oven for 20-25 mins at 190 degrees C or until golden brown. 
Serve and then get full up!!!

By Matt Ling... 

I promised I'd make it, wow it was tasty but I had to make it difficult for myself. Despite visiting 3 supermarkets I failed to get hold of ricotta. What does one do at times of culinary crisis, I turned to the internet and made my own. 

Really simple too, milk, salt and lemon juice. That's it, oh okay you do need a thermometer but I'd made this in 20 minutes, it was very mild but as it was being used in cooking it worked perfectly.

Matt, here's my finished dish, loved the layered potato and I did add some pancetta as you suggested.