Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, ham, shallot & mushroom frittata. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Ham, Shallot & Mushroom Frittata is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Ham, Shallot & Mushroom Frittata is something that I have loved my entire life. They’re nice and they look fantastic.
Top the partially cooked dough with the ham, shallot mixture, and cheese. Whole leg ham with fennel, wholegrain mustard and shallot glaze. Fennel, wholegrain mustard and shallot glaze. Toast fennel seeds in dry frying pan over medium heat.
To get started with this recipe, we must prepare a few components. You can cook ham, shallot & mushroom frittata using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Ham, Shallot & Mushroom Frittata:
- Take 8-14 small new potatoes (about 400g)
- Make ready 40 g butter
- Make ready 3 banana shallots, chopped
- Get 3 cloves garlic, chopped
- Make ready 1 red chili with seeds, sliced
- Prepare 1 red pepper, deseeded and chopped
- Make ready 1 green pepper, deseeded and chopped
- Take 125 g chestnut mushrooms, sliced
- Get 6 eggs
- Take 150 ml milk
- Get Salt
- Get Ground black pepper
- Take 250 g cooked ham, diced
- Prepare 100 g hard cheese, finely grated. (I used Lincolnshire Poacher - a very strong-tasting cheese - on this occasion but Cheddar, Gruyère, Emmentaler or Parmesan go well)
Get a pan smoking hot, add the duck fat then place the shallots on it, cut. Shallots are great for perking up green beans: for a reliably tasty side, quick-pickle shallots and Shallot-Red Wine Purée. Chef David Bouley slowly oven-roasts unpeeled shallots for this purée. Sweeter and milder than onions, shallots add plenty of flavour to savoury dishes.
Steps to make Ham, Shallot & Mushroom Frittata:
- Pre-heat the oven to Gas Mark 4 or electric equivalent (Circotherm 160C)
- Boil the potatoes until almost cooked, drain, slice fairly thickly and set aside.
- Use a very little of the butter to grease a deepish baking dish.
- Bring the butter to a medium-high heat in a frying pan and cook the shallots for 2 minutes, stirring only to avoid sticking. Then add the garlic, chili and peppers and cook for a further 2 minutes, stirring occasionally. Add the mushrooms and cook for another 3 minutes or until the shallots are cooked but not burnt, gently stirring occasionally.
- In a mixing bowl, beat the eggs and milk, then season and add the contents of the frying pan and mix together. Add the ham and cheese and gently but thoroughly mix it all.
- Lay the potato slices evenly to cover the base of the baking dish and pour over the egg mix all over, ensuring an even spread.
- Cook in the pre-heated oven for 40-45 minutes and serve piping hot onto warmed plates. A small side salad is a pleasant bonus.
Chef David Bouley slowly oven-roasts unpeeled shallots for this purée. Sweeter and milder than onions, shallots add plenty of flavour to savoury dishes. Discover how to choose the best shallots, and top tips for cooking them. Shallots are part of the onion family, but look and taste a bit different. Learn how to identify shallots In some recipes, it is hard to determine whether the entire shallot bulb is needed or if the number.
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