Best Dinner Ever!

Mikey brought us some fresh mussels he got diving so Dave and I cooked up a storm, he prepped and steamed the mussels while I made the batter – Fresh Mussel fritters!!  C’est magnifique.

MUSSEL FRITTERS

Serves: makes 20 fritters

Ingredients

1 teaspoon dried yeast

300mls tepid milk

350g flour

3 eggs, beaten

75 mls fish sauce

4 coriander roots, well washed

4 cloves garlic, finely chopped

2 hot green chillis, thinly sliced

2 tablespoons chopped coriander leaves

1.5 kg mussels, steamed open in a little water, shells discarded,

tongues pulled out, meat thinly sliced.

vegetable oil for frying.

Method

Sprinkle the yeast on the milk and set aside until the yeast has dissolved, mix well. Stir 

in the flour, eggs and fish sauce.

Process or pound the coriander root, garlic and chillis to a paste and mix well into the 

batter mix. Stir in the coriander leaves. Set aside in a warm place for about 30 minutes

until bubbly.

Just before making the fritters, stir in the mussel meat and fry spoonfuls in hot oil until 

browned on both sides and well cooked.

 

Yummy Frittata

I made this last night and everyone loved it!  I made it vegetarian but you can go to town and get creative with any ingredients, Feta and smoked salmon would be yummy!

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Weekend Frittata

Serves 6
Breakfast or brunch has never been better than with this unique twist to the average omelet.

2 tbsp oil
375g Vegetable Mix
700g Potato chopped flat, and microwaved or par boiled
1-2 ham steaks, diced
6 eggs – I used 4
1 tbsp prepared mustard
1 1/2 cups milk or lite cream
1 cup grated cheese (use tasty, camembert or Parmesan)

Method

1. Heat the oil in a deep, oven-proof frying pan, preferably one that is 26cm wide. Add the

Vegetable Mix and toss quickly to just brown. Set aside.
2. Add the Potatos and cook over a high heat to begin to brown. This may be best done in two

batches. Scatter over the vegetables and diced ham.

3. Beat together the eggs, mustard, milk or lite cream and grated cheese. Pour over the

potato mixture and cook over the direct heat for 2 minutes.

4. Transfer to a 180oC oven for 45-50 minutes or until the frittata is golden on top and the

filling is firm to the touch.

5. Serve the frittata with your favourite relish or chutney.

After a somewhat wasted afternoon….

of dealing with Hewlitt-Packard on the phone about my busted printer (getting your faulty product replaced is like the prize you win for being on the phone with them for 1.5hrs, turning your printer off and on like a million times, printing numerous test pages so they hear the cacophony of noise the printer makes as it’s carriage jams every time you print a page!)…….anywho……dinner was delicious.  Fresh spring rolls with satay tofu, bean sprouts, coriander, carrot and cucumber.

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