Pick n Pay freshlyblogged challenge #1
This recipe was inspired by a very interesting ingredient list I received from Pick n Pay for their freshlyblogged competition. See details below.
When I saw the ingredients (see ingredient list and rules of this week’s challenge below) my mind went straight to Phuket – the delicious Asian cuisine and the warm sultry beaches. So for my main dish I decided to make an Asian frittata with Asian vegetables and noodles laced with subtle traces of garlic and coriander and serve it with a pineapple salsa. Frittata is Italian for omelette but this specific dish blends the very aromatic flavours of the East with the charismatic cooking methods of the Italians. It is simple and timeless – you can have this for breakfast, lunch or supper. But I think what truly lifts this dish from the ordinary to something quite special is the addition of fresh mint to the frittata and salsa. My neighbour of many years, Poppy was married to an Italian and she taught me how to use mint in a whole variety of dishes – even roasted chicken!
The pineapple was marinated in orange juice, ginger, orange zest and mint. The ginger gives a bit of heat to the dish and the mint binds the two dishes together into a marriage of fresh flavours. It’s absolutely delicious, filling and refreshing.
Ingredient list and rules for this week’s challenge
2 packets (500g each) Findus Wok Thai vegetables
1 roll (500g) PnP phyllo pastry
PnP cook additions crushed garlic, ginger and dhania paste
PnP 2-minute noodles (any flavour of your choice)
And before you get cooking, don’t forget the all-important fine print:
You may omit one ingredient (except the Findus Wok Thai vegetables) from the above list.
You may add one ingredient of your choice.
The dish must be vegetarian.
You can use any and all ingredients from the approved Freshly Blogged Pantry List. Olive oil,Vegetable oil, Salt, Pepper, Flours (cake, wholewheat, bread and self raising), Baking powder, Bicarbonate of soda, Yeast, Butter, Milk, Eggs,Sugar (granulated, castor, icing, brown and treacle),Stock (powder or liquid – beef, chicken, fish, vegetable)
- 75gms (1 packet) Instant Noodles – mushroom flavour
- 1Tbsp (15ml) Vegetable oil
- 500g (one packet) Findus Wok Thai vegetables
- 1Tbsp (15ml) Coriander paste
- 2 tsp (10ml) Garlic paste
- 2Tbsp (15ml) Fresh mint, chopped
- Milled black pepper
- Egg mixture
- 10 Eggs
- ½ tsp (3ml) salt
- Knob of butter
- 300g Pineapple – peeled and cored
- 2Tbsp (30ml) Orange juice
- ½ tsp (3ml) Orange zest
- ½ tsp (3ml) Ginger crushed
- 2tsp (10ml) Fresh mint, chopped
- Frying pan size – 26 or 30 cm.
- If you don’t have the right size frying pan – divide your mixture in two and make two frittatas.
- If can use a non-stick frying pan.
- If you don’t have a non stick frying pan butter the sides of the pan as well.
- Frittata- Prepare the instant noodles as per packet instruction. Put it in a sieve to strain. Set aside.
- Heat the oil in a saucepan over high heat and add the frozen vegetables.
- Add the coriander and garlic paste to the vegetables and stir fry for 5-7 minutes.
- Add the fresh mint and season with salt and pepper. Set aside.
- Whisk the eggs in a bowl and add the salt, stir fried vegetables and the drained noodles. Mix well with spoon.
- Melt the butter in a frying pan. When it starts to foam add the egg mixture. Turn the heat to low and let it cook gently for 12 minutes. The top should still be slightly runny.
- Preheat a grill. Pop the frittata in for only a minute or two. It must just set.
- Put your palette knife underneath the frittata to free it from the pan. Slide onto warm plate and serve with the pineapple salsa.
- Salsa- Cut the pineapple in small blocks and add the orange juice, orange zest, ginger and fresh mint. Allow it to marinade for a few minutes.