Sunday, 24 January 2010

Potato & Chorizo Omelette

4 small potatoes, scrubbed and cut into chunks
Sea salt and freshly ground black pepper
6 large free-range eggs
100g chorizo sausages, cut into 1cm thick slices
2 sprigs of fresh rosemary, leaves picked
2 shallots, peeled and very finely sliced
Juice of 1 lemon
Extra virgin olive oil
A bunch of fresh flat-leaf parsley, chopped

1. Preheat your oven to full whack, or get your grill nice and hot. Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave them to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and put to one side.

2. Heat a 20cm non-stick, ovenproof frying pan. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing all its tasty oils and spices. After a couple of minutes, when everything's lightly golden and crisp, remove from the pan with a slotted spoon and put to one side. Sprinkle the rosemary leaves into the hot fat. As soon as they hit the pan, they'll start to crisp up. Pour the beaten eggs on top immediately, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan in the preheated oven or under the grill until the omelette is golden brown on top and just cooked through in the middle.

3. While the omelette is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a glug of extra virgin olive oil. Toss and pinch the shallots with your fingertips to soften them slightly, then mix in the parsley leaves. Serve a little on top of the omelette.

Friday, 22 January 2010

My Guest Post on Chow & Chatter

My new food-blog friend Rebecca on was so nice to let me guest post on her fantastic food blog about myself and Icelandic recipes. Please go and check out her site.

Guðmundur Birkir Pálmason

Sunday, 17 January 2010

Minced Beef Burgers in a Brown Sauce

This is a recipe my mom used to make and always takes me back to my childhood. Good and wholesome home cooking is the best.

1 kg minced meat, (beef 10%)

1 onion, thinly sliced

3 slices of bread

1 egg

2dl milk

2 tsp allround spice

salt and pepper

300ml beef stock

1dl simple cream

flour to dust

Put the bread in a foodprosessor and pulse until you have fine crumbs. Put the breadcrumbs in a bowl and add the milk and egg. Mix well together.

Add the minced meat and allround spice to the bowl and mix well with your hands. Salt and pepper to taste.

Make 9 – 10 burgers and set them aside. Add the sliced onion and a drizzle of olive oil to a hot pan and fry them until brown. Then remove the onion from the pan and set aside.

Dust the beef burgers in some flour , the flour will thicken the sauce and give the burgers a nice texture. Fry them in a little butter on both sides on a hot pan.

Add the onion back to the pan and then add the stock. Let simmer for 3 minutes. Add the cream to the sauce and stir.

Serve with some boiled potatoes.