This is the first recipe I’ve tried from Jamie’s America, Jamie Oliver’s latest cookbook exploring the US coast-to-coast in search for true Americana, away from burgers and fries. I’ve started with the Navajo Breakfast, something dead easy and reminiscent of many a western breakfast; potatoes, bacon, onion, eggs… fairly ordinary stuff. It’s a pretty hefty breakfast though, only worth contemplating on a busy Saturday!
I start by frying a sliced onion with some bacon, then adding red potatoes that have been sliced on the ‘wide’ bit of a box grater. I continued frying these until soft and then seasoned. Then I chucked in some beaten eggs mixed with a little cayenne pepper, and once the eggs had set oozed the lot on to some toast. Not quite content with my cardiac state I added a little grated cheese on top. Totally satisfying and very tasty, this will come round again another breakfast time!
A quick and easy dinner, colourful and tasty. An a darned good excuse to try out my new knife! Tender egg, fresh parsley, meaty chorizo and sweet onion in one parcel. Partnered with a rocket and chard salad, drizzled with a brisk dressing inspired by Wagamama this is great meal for a dinner in a rush.
Chorizo omelette (serves 2):
4 eggs, beaten and seasoned
2 tablespoons parsley
100g chorizo, chopped
1/2 onion, diced
For the salad:
Mixed leaves (I used rocket and red chard)
For the salad dressing:
1 tablespoon white wine vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon tomato ketchup
1 teaspoon balsamic vinegar
Fry the onion in a little butter and oil until soft.
Add the chorizo and continue frying until it releases it’s orangey juices. Remove the chorizo and onion from the pan to one side.
In the same pan add the eggs and 1 tablespoon of parsley. Heat until the bottom starts to set and add the chorizo and onion back to the pan.
Fold in half and allow to cook for a minute more or until done how you like it. Sprinkle the remaining parsley over.
For the salad dressing, whisk it all together until lightly emulsified and drizzle over the leaves.
