Recipe: Yummy Use-up Ham, Shallot, Chili & Pepper Frittata

Use-up Ham, Shallot, Chili & Pepper Frittata. This is a great way to use up that leftover ham! Don't be afraid to vary some of the ingredients as desired. XO Sauce is an iconic condiment hailing from Hong Kong, made from dried seafood (namely, dried shrimp and scallops, AKA "conpoy," salty Jinhua ham, shallots, garlic, chili, and oil.

Use-up Ham, Shallot, Chili & Pepper Frittata 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. Arrange shallots in a single layer in skillet, flat or cut side down where possible. You can have Use-up Ham, Shallot, Chili & Pepper Frittata using 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Use-up Ham, Shallot, Chili & Pepper Frittata

  1. You need 250 g of new potatoes, skins on.
  2. Prepare 40 g of butter.
  3. Prepare 4 of banana shallots, peeled and sliced.
  4. Prepare 4 cloves of garlic, sliced.
  5. Prepare 1 of red chili with seeds, sliced.
  6. It's 1 of red pepper, deseeded and in thin, short slices.
  7. It's 6 of eggs.
  8. You need 150 ml of milk.
  9. Prepare of Salt.
  10. Prepare of Ground black pepper.
  11. You need 150 g of baked ham, diced.
  12. Prepare 70 g of Comté cheese, grated.

Add red pepper powder and season to taste with salt, fish sauce and MSG. Store in an air-tight container and keep in the fridge. Serve with a honey mustard sauce or any variety of chutneys. Remove ham from pan; sprinkle with parsley.

Use-up Ham, Shallot, Chili & Pepper Frittata step by step

  1. Pre-heat oven to Gas Mark 4 or electric equivalent (Circotherm 160C)..
  2. Boil the potatoes in salted water until almost cooked, allow to cool then thickly slice and set aside..
  3. Use a little of the butter to lightly grease a baking dish..
  4. Melt the remaining butter in a frying pan and gently fry the shallots for 4 minutes, stirring only to avoid sticking. Add the garlic, chili and pepper and stir gently but thoroughly. Cook for a further 4 minutes or until all is softened but not burnt..
  5. Beat the eggs and milk together in a mixing bowl, then gently stir in the shallots, garlic, chili and pepper, add the seasoning and finally stir in the ham and cheese..
  6. Layer the potatoes in the greased baking dish, then pour on the egg mixture ensuring that it is distributed evenly..
  7. Cook in the pre-heated oven for 40-45 minutes and serve piping hot onto warmed plates, either on its own or with accompaniments of your choice. A light salad goes well..

While the grits are baking, combine the wine, vinegar, shallots, bay leaf, chili pepper and ham in a medium sauté pan, set it over high heat and bring to a boil. In a small bowl, mix together hot water and sugar unti dissolved. Add fish sauce, lime juice, garlic, cilantro and chili peppers. If prepping in advance, do not add garlic, cilantro and chili peppers until you are ready to serve. Stir in the cheese and, once it's melting, also stir in the skyr and, if the sauce looks a little too thick for your liking, add the reserved pasta.

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