Ixta Belfrage’s Upside-Down Plantain Omelette with Scotch Bo

• 总时间: 1 hour

配料

Coconut milk: 120g, full fat

Eggs: 6

Ginger: 1/2 tsp fresh, peeled and finely grated or 1/4 tsp ground ginger

Garlic: 1 small clove, crushed or grated

Lime zest: 1 tsp

Fine salt: 3/4 tsp

Chives: 5g, finely chopped

Coriander: 5g, finely chopped

Spring greens: 40g, thinly sliced (substitute spinach or kale)

Feta cheese: 100g, broken into medium-sized chunks

Plaintain: 2, medium-sized (460g)

Ghee: 30g (substitute unsalted butter)

Olive oil: 1 tbsp, plus extra for drizzling

Flaked salt: To serve

Lime wedges: To serve

Sweet cherry tomatoes: 200g, extra-ripe

Lime zest: 1 tsp

Lime juice: 1 tbsp

Olive oil: 1 1/2 tbsp

Flaked salt: 1/2 tsp

Scotch bonnet chilli: 1-2 to taste (or a milder chilli if you prefer)

步骤

Preheat the oven to 200°C/390°F (180°C/360°F fan). minimal_rich_text

Before measuring out your coconut milk take all the contents out of the tin and whisk well to combine the solid and the liquid then weigh out the 120g. minimal_rich_text

Add the coconut milk to a large bowl with the eggs ginger garlic lime zest and fine salt and whisk together. Stir in the chives coriander spring greens and feta then set aside. minimal_rich_text

Peel the plantains and slice them into 3⁄4cm/1/4in rounds. You need about 320g peeled slices. minimal_rich_text

Place a 28cm/11in ovenproof non-stick frying pan on medium-high heat and add the ghee (or butter) and the oil. Once the ghee has melted layer the plantain slices to cover the bottom of the pan then set a timer for 3 minutes and cook without stirring or flipping the plantain to create a caramelised golden layer on the bottom of the pan. Lower the heat then pour over the egg mixture to evenly cover the base and leave to fry for another minute undisturbed. The omelette should be set around the edges but still liquid in the middle. minimal_rich_text

Transfer the pan to the oven and bake for 8–9 minutes until the omelette is just set on top with a good wobble in the centre. Leave to cool for 5 minutes then use a spatula to release the sides of the omelette from the pan. minimal_rich_text

While the omelette is in the oven make the salsa. Finely chop the cherry tomatoes into very small pieces. Transfer to a medium bowl using your hands as a natural sieve so you don’t take all the liquid and seeds with you (otherwise the salsa will be quite soggy). Stir in the lime zest lime juice oil and flaked salt. Very finely chop the Scotch bonnet; they vary substantially in heat level so start with 1⁄2 a chilli removing the seeds and pith if you prefer milder heat. Add to the salsa stir and taste then add up to 1 1⁄2 more finely chopped chillies to taste. minimal_rich_text

Place a large plate on top of the pan then quickly flip the whole thing over so the omelette ends up on the plate. Hopefully all the plantain pieces will end up on the omelette but if not just peel them from the pan and place them back on top. minimal_rich_text

Drizzle with a little oil and sprinkle with more flaked salt. Serve with the salsa on the side and some extra lime wedges for squeezing. Extract taken from 'The Female Chef' by Clare Finney and Liz Seabrook published by Hoxton Mini Press. minimal_rich_text