Cheese + chilli omelette

I love this combination of strong cheddar cheese, spring onions, green chillies and garlic.

Mixed with butter it makes the perfect cheese on toast with added kick.

And today I made it into a Thai-style omelette. By which I mean browned and fluffy and completely cooked through (unlike a classic French omelette for instance).

2 eggs in a bowl with
1-2 green chillies, sliced
I small clove of garlic, peeled and chopped
1-2 spring onions, sliced
A dash of fish sauce or a pinch of salt

Beat together, getting lots of air in and then add a handful of grated cheddar.

Get the pan hot then add 1-2 tablespoons oil and when that is hot tip in the egg mixture.

It will sizzle and the edges start to curl!

Cook for a couple of minutes on a high heat so the underside is browned then turn and repeat.

Turn out onto a plate, sprinkle with coriander leaves if liked and some freshly ground black pepper if liked and garnish with some slices of cucumber and a wedge of lime to squeeze over.

Maybe serve with Sriracha Sauce if you have some.

If you want something more substantial, have it with rice.

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Does feta make everything taste better?

I'm currently obsessed with feta cheese.  But less as a cheese and more as a seasoning. 

It's slightly sharp and sour and salty, and a little crumbled over many dishes just makes them that little bit more special.

Experiment with any dishes you like of course, and I'd love to know what you found works, but my top three (this week anyway) are ... 

1. Salads

Any salads really.  

I've had a little feta in my lunchtime salads this week.  

All of them had a variety of leaves, cucumber, cherry tomatoes and spring onions.  A couple of days I had avocado, and some black olives, another day I had some chicken that I'd stir-fried the night before with red and yellow peppers and some oregano.  

All with a little olive oil and a good squeeze of lemon. 

All with feta crumbled over at the end.

2. Omelettes 

Two eggs, beaten and a few pieces of diced butter.  One tomato or a mushroom, chopped finely.  

Heat the pan and add a little olive oil, tip in the airy beaten eggs and the chopped veg on top.  Season.  

Cook, tilting the pan, letting the uncooked egg run under where it starts to cook and right at the very, very end, crumble in some feta, fold the omelette and remove from heat.  

Eat ... 

3. Couscous and stir-fried things

I always though couscous was both incredibly bland and also a bit of a faff (with putting it into a bowl mainly so probably not that much of a faff really) until I saw this recipe in Jamie's 15 Minute Meals.

Ingenious, simple and tasty way of making couscous.

While the kettle's boiling, throw some spinach leaves in the food processor along with some mint leaves and a couple of spring onions.

Blitz up then remove the blade and throw in half a cup of couscous (for two people) and a whole cup (just double the water to couscous) of boiling water.  

Cover and leave while you cook the rest.

When done, just fluff up the couscous with a fork, squeeze over the juice of half a lemon (or to taste) and season with salt and black pepper.  Stir well.

For the topping, the original recipe was chorizo and squid, with red peppers stir fried with a drizzle of honey and some sherry vinegar.  I had chorizo but not the other things so did a stir fry with chorizo, garlic, chilli, red pepper then after about four minutes added some prawns and scallops that I'd found in the freezer.  A splash of water, a squeeze of lemon, a tiny pinch of sugar. 

I've made this couscous before with all sorts of toppings - chicken, chorizo, seafood, stir fried veg ... all good. 

Tip the couscous onto a plate or platter, top with the stir-fry and ... yep ... crumble over some feta cheese. 

These are just a few ideas, but I can't wait to hear what else you add feta to!

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