Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, ham, shallot & mushroom frittata. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Transfer the ham to a rack set inside a large roasting pan. Using your fingers, spread the rub all over the ham and inside the crosshatch crevices. Back to Ham, Gruyere, and Shallot Pizza. Whole leg ham with fennel, wholegrain mustard and shallot glaze.
Ham, Shallot & Mushroom Frittata is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Ham, Shallot & Mushroom Frittata is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have ham, shallot & mushroom frittata using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Ham, Shallot & Mushroom Frittata:
- Make ready 8-14 small new potatoes (about 400g)
- Prepare 40 g butter
- Make ready 3 banana shallots, chopped
- Take 3 cloves garlic, chopped
- Take 1 red chili with seeds, sliced
- Make ready 1 red pepper, deseeded and chopped
- Get 1 green pepper, deseeded and chopped
- Prepare 125 g chestnut mushrooms, sliced
- Prepare 6 eggs
- Make ready 150 ml milk
- Take Salt
- Take Ground black pepper
- Make ready 250 g cooked ham, diced
- Take 100 g hard cheese, finely grated. (I used Lincolnshire Poacher - a very strong-tasting cheese - on this occasion but Cheddar, Gruyère, Emmentaler or Parmesan go well)
Saute shallots and mushrooms in butter until soft. Whisk egg beaters, egg and water in a bowl. Shallots are great for perking up green beans: for a reliably tasty side, quick-pickle shallots Shallot-Red Wine Purée. Chef David Bouley slowly oven-roasts unpeeled shallots for this purée, and while.
Steps to make Ham, Shallot & Mushroom Frittata:
- Pre-heat the oven to Gas Mark 4 or electric equivalent (Circotherm 160C)
- Boil the potatoes until almost cooked, drain, slice fairly thickly and set aside.
- Use a very little of the butter to grease a deepish baking dish.
- Bring the butter to a medium-high heat in a frying pan and cook the shallots for 2 minutes, stirring only to avoid sticking. Then add the garlic, chili and peppers and cook for a further 2 minutes, stirring occasionally. Add the mushrooms and cook for another 3 minutes or until the shallots are cooked but not burnt, gently stirring occasionally.
- In a mixing bowl, beat the eggs and milk, then season and add the contents of the frying pan and mix together. Add the ham and cheese and gently but thoroughly mix it all.
- Lay the potato slices evenly to cover the base of the baking dish and pour over the egg mix all over, ensuring an even spread.
- Cook in the pre-heated oven for 40-45 minutes and serve piping hot onto warmed plates. A small side salad is a pleasant bonus.
Shallots are great for perking up green beans: for a reliably tasty side, quick-pickle shallots Shallot-Red Wine Purée. Chef David Bouley slowly oven-roasts unpeeled shallots for this purée, and while. The shallot is in the onion family, and is typically a botanical variety or cultivar group of the species Allium cepa. Often found alongside onions and garlic in the grocery store, shallots are an indispensable ingredient to any pantry, lending a nuanced, soft, and fresh flavor to everything from dressings, to stocks. Shallots are considered the gourmet onion and are preferred in French and Asian cooking.
Consume These 14 Superfoods to Go Green for Great Health
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