Eggy Matzos

At the weekend, my son likes to have eggy matzos for breakfast (I refuse to cook them in the week as it takes too long).  Technically these are Matzo Brei but I’m sure I don’t make them the correct way.

I first read about this in an Annabel Karmel book and it’s one of the few things that I still make.  I use three eggs and three matzos (AK says to use one egg per two matzos but I changed it).  Break the matzos into pieces and soak them in a bowl with cold water.  Beat the eggs in a jug.  Drain the water and squeeze out the excess.  Add the beaten egg to the matzos.

Heat up a frying pan with some butter.  Add the eggy matzos – you want them to fill the pan in the same way a pancake would.  From this point, cook in the same way as a pancake – you will need to turn it halfway through.

We each get a third
We each get a third

Some people add icing sugar but I think my children get enough sugar.

The Bleeding Heart

A little over a week ago, it was our wedding anniversary.  We ended up going out this week because our babysitter cancelled a couple of hours in advance on our actual anniversary and, being the IoW, there were no other babysitters around.  So we went out in London instead.

This was delicious
This was delicious

We both had the foie gras to start, with a glass of Tokaji.  We also had a bottle of the Gimlett Road Chardonnay – it was a lighter wine than the ones that had come out of there a few years ago but it was still very good.

Then we shared the chateaubriand, which was extremely delicious.

Meat!
Meat!

We had a bottle of the Givry, which you don’t see very often.  It’s a bit lighter than the Gevrey-Chambertin but the region is very close.

At the end we had cheese.  They have a really, really great cheese trolley.  You should go there for the cheese trolley, it is probably the best in London.

They also have a terrific pub (The Tavern), which is right round the corner and has great beer.  We started off there.

Chicken stock

Yesterday the lovely friends from New Zealand left.

We had roast chicken with the kids but ended up eating rather late as their son gashed his knee open on a glass jug that we’d left on the lawn and had to go to A&E for stitches (three stitches and about an hour and a quarter at A&E). I am wreathed in guilt and so is my husband.

I ended up taking the chickens out of the roasting oven after an hour and forty-five minutes (the AGA was a bit cold so I left them longer than usual) and put them in the warming oven, where they stayed for just over two hours.  In the end they were rather like rotisserie chickens.

In the evening, when I was clearing up, I decided to make chicken stock. Basically, you strip the chicken and then boil up the bones before putting the pot in the simmering oven for around eight hours.  AGAs are good for this as they have a separate simmering oven.

Sieving the stock
Sieving the stock

We have a brilliant jug made by OXO, which has a sieve and a spout so you can get the stock without the lumps or the fat (I think this is technically for gravy).

Stock for freezing
Stock for freezing

I’d made rather too much stock so, while I was washing up, the freezer bag leaked all over the induction hob, leading to some bad tempered words between me and my husband.  He said that the hob was probably broken for ever.  I then asked him if he’d got all the glass out the lawn yet.  You get the idea.

Spiralised courgettes

I know that everyone in the world has already done spiralised courgettes and, in fact, this is now a staple that I should have been using ages ago.  A bit like stuffed pasta used to be in the nineties.

Spiraliser - I got this at Christmas
Spiraliser – I got this at Christmas

I’ve got a bit concerned that my children don’t eat enough vegetables.  They eat a lot of white pasta, fish fingers and pizza.  And fruit.  And breakfast cereal.  It’s started to irritate me.

One courgette makes a whole bowl of spiralised courgette ribbons.  I then fried it in butter in the wok for three minutes – as mentioned by Esther Walker in her old blog.

If you are a rational, kind person, you will eat the spiralised courgettes (as they are actually quite delicious).  If, however, you are one of my children, you will howl when you see that you have been presented with a small amount of an unfamiliar green food substance.

Lobster Thai red curry

Our friends N, H and their kids have been staying with us for a few days.  On one of those, my husband bought some lobsters and made this.  It was most delicious.

Bandit lobsters
Bandit lobsters

Lobster is a funny food.  N said they remind her of Scotland (she went to boarding school there).  Our fishmonger sends a whole bunch of them over to Cowes for Cowes week but any that are a bit small, or which have only one claw (like these), get rejected and end up a bit of a bargain.  Perhaps that’s why the fishmonger calls them bandit lobsters.

 

Saying goodbye to people

My friend M (who I went to Russia with) has just moved back to Canada.  I am sad about this.

The day before she flew out, we met for breakfast at Ottolenghi, where we loaded up on coffee (she’d been up most of the night packing) and shashuka.  We’ll see each other again – I’m plotting to take the kids to visit her already.

Shashuka
Shashuka

In the meantime, I need to learn how to make shashuka.  Ottolenghi put coriander in it, which is very nice.