The Soft Scramble Sandwich

The Soft Scramble Sandwich

To get the most flavor out of this open-faced breakfast sandwich, look for spring onions with round bulbs and very tender dark green stalks. If you can find only thicker-stalked spring onions, cut the stalks in half lengthwise, then into 3″ pieces. Cook the stalks along with the bulbs; they’ll benefit from the extra time.

 

Ingredients:

2 SERVINGS

  • 8 spring onions
  • 3 Tbsp. unsalted butter, divided
  • Kosher salt, freshly ground pepper
  • ¼ cup white wine vinegar
  • 1 cup fresh ricotta
  • 1 oz. finely grated Parmesan (about ¼ cup)
  • ½ lemon
  • 1 small garlic clove
  • 2 5×5″ pieces focaccia
  • 4 large eggs, beaten to blend

 

Preparation:

Step 1

Place a rack in center of oven; preheat to 350°. Trim woody ends of spring onions. Separate white bulbs from green parts with a knife. Cut bulbs in half through the root end; if size varies wildly, cut larger bulbs into quarters. Cut tender green parts of stalks into 3″ pieces; set aside separately from bulbs.

Step 2

Heat 2 Tbsp. butter in a 10″ nonstick skillet over medium until foaming. Add onion bulbs and toss to coat in butter; season with salt and pepper. Cook, stirring often, until deeply golden brown and starting to soften, 4–5 minutes. Add vinegar, onion stalks, and ½ cup water and continue to cook, stirring occasionally, until almost all liquid is cooked off and bulbs are very soft and jammy, 6–8 minutes longer. Transfer to a plate. Wipe out skillet.

Step 3

While onions cook, mix ricotta and Parmesan in a small bowl; season with salt and pepper. Finely grate lemon zest and garlic into ricotta mixture and stir to combine.

Step 4

Warm focaccia in oven (place directly on rack) until soft and warmed through but not browned, 2–3 minutes. Divide between plates. Spread ricotta mixture in swooshing dollops on top of focaccia.

Step 5

Melt remaining 1 Tbsp. butter in skillet over medium-low heat. Add eggs; season with salt. Cook, stirring frequently in large sweeping figure-eight motions with a spatula, until eggs have set into creamy folds, 1–2 minutes.

Step 6

Divide scrambled eggs between focaccia. Top with onion mixture.

 

 

The Soft Scramble Sandwich
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Herby spring chicken pot pie

Herby spring chicken pot pie

Prep: 10 mins      Cook: 30 mins           Easy           Serves:  4

 

 

Minimise your washing-up with this delicious one-pan chicken pie with spinach and herbs and topped with crispy filo pastry. It’s ideal for busy weeknights.

 

Nutrition: Per serving

kcal 526       fat 22g         saturates 8g        carbs 47g       sugars 7g        fibre 7g        protein 32g        salt 1.3g

 

Ingredients

  • 2 tbsp olive oil , plus a little extra for brushing over the pastry
  • bunch spring onions , sliced into 3cm pieces
  • 250g frozen spinach
  • 6 ready-cooked chicken thighs (or see tip, below)
  • 350ml hot chicken stock
  • ½ tbsp wholegrain mustard
  • 200g frozen peas
  • 200ml half-fat crème fraîche
  • ½ small bunch tarragon , leaves finely chopped
  • small bunch parsley , finely chopped
  • 270g pack filo pastry

 

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Heat the oil in a large, shallow casserole dish on a medium heat. Add the spring onions and fry for 3 mins, then stir through the frozen spinach and cook for 2 mins or until it’s starting to wilt. Remove the skin from the chicken and discard. Shred the chicken off the bone and into the pan, and discard the bones. Stir through the stock and mustard. Bring to a simmer and cook, uncovered, for 5-10 mins.

  • STEP 2

    Stir in the peas, crème fraîche and herbs, then remove from the heat. Scrunch the filo pastry sheets over the mixture, brush with a little oil and bake for 15-20 mins or until golden brown.

     

 

RECIPE TIPS

USE SHREDDED CHICKEN

Use 400g shredded roast chicken if you have leftovers from Sunday lunch.

Herby spring chicken pot pie
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Herby spring chicken pot pie
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Lechon Baboy (Roasted Pig) Filipino Recipe!

Lechon Baboy (Roasted Pig) Filipino Recipe!

Lechon Baboy or Roasted Pig is an all-time favorite Filipino Fiesta Dish that you can’t resist when you saw it in the table; your diet is gone and when you smell this mouth-watering dish and the aroma??? It’s heaven! I personally love and obsess about this dish. But don’t eat too much especially when you have health problems. Well we Filipinos (Visayan) have sayings when eating too much of Lechon, “Bahalag Matay Basta Ky Nakatilaw ug Lami”. It means, “It taste delicious, who cares if I die?

Lechon has a long cook processing, you have to roast the pig for 4-5 hours depending of the size of the pig you want to cook. But it’s worth the wait. When it’s cooked and done properly the lLechon should be crispy skin outside, juicy, flavorful and tender in the inside.

 

This is my version of Lechon Baboy (Roasted Pig) Filipino Recipe! Enjoy!

 

Ingredients:

20 kg. 1 whole pig rinse clean and empty inside

20 bundles lemon grass, pounded

1 bundle spring onions, pounded

10 pcs. bay leaves

1 kg. garlic, chopped

1 kg. onion, chopped

3 cups salt and pepper

1 l  young coconut juice (glaze)

 

Directions:

Pour boiling water inside pig’s belly and drain.

Skewer the pig with a long bamboo.

Stuff the pig belly with lemon grass,bay leaves, garlic, spring onions, salt and pepper. secure with cooking thread.

Rub the skin with young coconut juice cause this will make the skin red and crispy.

Then, roast the pig slowly over hot charcoal then glaze with the remaining coconut juice from time to time.

Roast for about 4-5 hours or until skin is red and crispy and the meat is tender.

Serve while is crispy hot! Share with you neighbors, family and friends. Enjoy!

Lechon Baboy (Roasted Pig) Filipino Recipe!
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Lechon Baboy (Roasted Pig) Filipino Recipe!
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Ingredients
Servings:
Instructions
  1. Pour boiling water inside pig’s belly and drain.
  2. Skewer the pig with a long bamboo.
  3. Stuff the pig belly with lemon grass,bay leaves, garlic, spring onions, salt and pepper. secure with cooking thread.
  4. Rub the skin with young coconut juice cause this will make the skin red and crispy.
  5. Then, roast the pig slowly over hot charcoal then glaze with the remaining coconut juice from time to time.
  6. Roast for about 4-5 hours or until skin is red and crispy and the meat is tender.
  7. Serve while is crispy hot! Share with you neighbors, family and friends. Enjoy!
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Sizzling Pork Sisig Recipe!!!

Sizzling Pork Sisig Recipe!!!

Sizzling Pork Sisig

Pork Sisig, also called Sizzling Pork Sisig, is a dish that is made of chopped pig’s head parts (ears, cheeks, face, snout) and chicken liver.  It’s usually served in a sizzling platter garnished with chopped onion, chili pepper, and sprinkled with squeezed calamansi (lime juice). It sounds weird I know, at first I was confused, but trust me even foreign people really love this sizzling stuff.

This delicious Filipino dish is a popular “Pulutan” (Bar Food) – food eaten with alcohol like Wine, Beer, Rum and Etc. This delicious dish can also be categorized as a main dish.

It originated from the culinary capital of the Philippines. Pampanga.  Pork Sisig was invented by the late Lucia Cunanan. She was popularly known as Aling Lucing “The Sisig Queen” back in 1970’s. And as the years went by, variations of Sisig were developed. Cooks began topping the dish with raw egg while the platter is still sizzling and pork cracklings and mixing it with pig’s brain or mayonnaise. Check out our home made pork cracklings recipe.

If you’re looking for more merienda recipes check out our Merienda Series  including “Halo-Halo ” Filipino Iced Mixed Fruit DessertHalayang Ube (Purple Yam Jam)Banana Lumpia – TuronBibingka GalapongPuto Cheese (Steamed Rice Cake with Cheese)Mais con Yelo – Refreshing Filipino SnackBananas in Syrup – Minatamis na Sabang SagingBanana Que – Fried Banana SkewersPancit Palabok – Filipino Noodle DishBiko (Sweet Rice Cake) TreatFilipino Beef Empanada Recipe Champorado: Filipino Chocolate Rice PorridgePalitaw – Coconut & Sesame Seed Topped Sticky Rice DumplingsChicharon (Crispy Pork Rinds) RecipeChicharon (Crispy Pork Rinds)Buko Pie – Filipino Coconut PieCascaron – Bitsu-Bitsu (Dough Balls) RecipeKamote Turon – Lumpiang Kamote (Sweet Potato Roll) Recipe and Suman Malagkit  (Sticky Rice Roll in Banana Leaves) Recipe!

This is my  version of Sizzling Pork Sisig. Enjoy!!!

 

Ingredients:

1 lb. pig ears

¼ lb chicken liver

1½ lb pork belly

3 tbsp. mayonnaise (optional)

3 tbsp chili flakes

1 large onion, minced

1 pack chicharon (pork cracklings) chopped, minced (optional)

3 tbsp. soy sauce

2-4 pc. lemon (calamansi) optional

½ cup butter or margarine

1 knob ginger, minced

½ tsp. garlic powder

3 cloves garlic (chopped)

6 cups water

¼ tsp. ground black pepper

1 spoonful spring onions (chopped) optional

1 pc. egg (optional)

1 tsp. salt or more, or less salt to taste

 

Directions:

Boil water in a pot, add chopped garlic, salt and pepper.

Add the pig’s ears and pork belly then simmer for 40 mins. or until tender.

Remove the pig’s ears and pork belly from the pot and drain excess water.

Grill the boiled pig ears and pork belly until done.

Chop the pig ears and pork belly into fine pieces.

In a hot pan over medium heat add the butter or margarine then sautée onions and ginger.

Add the chicken liver. “Crush the chicken liver while cooking it in the pan”.

Add the chopped pig ears and pork belly and cook for 10 to 12 mins.

Add the soy sauce, garlic powder, and chili. Then stir well.

Add salt and pepper to taste.

Then add the mayonnaise and stir well.

Transfer to a sizzling plate or you can use serving plates.

Top with chopped spring onions, raw unions, chicharon (pork cracklings) and raw egg then squeeze some calamnsi (lemon juice) to add more taste and balanced acidity.

Serve hot,

Share and Enjoy!!!

Sizzling Pork Sisig Recipe!!!
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Servings
5-6 people
Servings
5-6 people
Sizzling Pork Sisig Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Ingredients
Servings: people
Instructions
  1. Boil water in a pot, add chopped garlic, salt and pepper.
  2. Add the pig’s ears and pork belly then simmer for 40 mins. or until tender.
  3. Remove the pig’s ears and pork belly from the pot and drain excess water.
  4. Grill the boiled pig ears and pork belly until done.
  5. Chop the pig ears and pork belly into fine pcs.
  6. In a hot pan over medium heat add the butter or margarine then sauté onions and ginger.
  7. Add the chicken liver. “Crush the chicken liver while cooking it in the pan”.
  8. Add the chopped pig ears and pork belly and cook for 10 to 12 mins.
  9. Add the soy sauce, garlic powder, and chili. Then stir well.
  10. Add salt and pepper to taste.
  11. Then add the mayonnaise and stir well.
  12. Transfer to a sizzling plate or you can use serving plates.
  13. Top with chopped spring onions, raw unions, chicharon (pork cracklings) and raw egg then squeeze some calamnsi (lemon juice) to add more taste and balanced acidity.
  14. Serve hot.
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