I’m having a love/hate relationship with our chickens at the moment. On the one hand, they have become the most incredible egg laying machines, and on the other, they escaped from the chicken run and ate all our spinach, chard and spring cabbages!
The longer days have not only encouraged egg production, the grass has begun to grow too, which is most likely what enticed the chickens out of the run. After such a soggy winter the chicken run is like a mudslide. Not a blade of grass in sight, which must make the other side of the fence look amazing.
Keeping chickens is a very efficient way to recycle. In return for the edible scraps and vegetable peelings there are eggs. We have two buckets on the go everyday in our shop kitchen, one for compost and one for the chickens, which means the chickens get a substantial daily feed of mixed peelings, leaves and grains. They are like sumo hens! Providing they don’t escape it’s a great system.
Our egg mountain is impressive. Due to rules and regulations we can’t sell these eggs – which are totally delicious. Deep yellow yolks and pert whites – these eggs don’t spread in the pan.
This abundance of ovoid delights means we are branching out with our egg eating to deal with the glut. Most of the year I eat eggs on Sundays but right now they are appearing on the menu much more often.
This month’s recipe is an eggs-tremely fast and easy dish for brunch or lunch. A kind of a lightly spiced Indian style omelette with salad piled on top. I used garam masala, which is a mix of spices, which have been toasted and ground. If you don’t have any on your kitchen shelf the little Asian shop in Spillers lane sells small sachets ready to go.
omelette with salad on top
• 2 onions
• 2tbs ghee or vegetable oil
• 5 eggs
• Half tsp salt
• 1 tsp garam masala
• 1 big ripe tomato or a handful of ripe cherry tomatoes
• 1 green chilli (optional)
• a handful of chopped fresh coriander.
Peel the onions, cut them in half, then cut into 1cm slices.
Cut the slices into 1 cm pieces.
Heat a frying pan, add the oil or ghee then fry the onions on a medium high heat until they are translucent but still a bit crisp. This will take a few minutes. The onions shouldn’t brown.
Whisk the eggs in bowl together with the salt, then pour over the onions. Give the pan a little shake to mix the eggs and onions together then using a fork, draw the egg mixture that is setting to the middle, repeat this again with the set egg and give the pan a shake to even the ingredients out. Sprinkle the teaspoon of garam masala over the top then turn the heat to low and cover the omelette with a lid for a couple of minutes, until the top is more or less set. Don’t overcook, as the residual heat will make the eggs finish setting.
Dice the tomato/es and season with a little salt. Thinly slice the chilli. Maybe check out how hot it is by testing the end near the stalk. If you find it too hot remove some of the seeds, as this is where the heat is. Of course if you don’t like chillies leave the chilli out and maybe substitute chopped spring onion.
Chop the fresh coriander.
Scatter the tomatoes, chilli and coriander over the top of the omelette and eat immediately.
Now this recipe is written, I’m back to the garden.
Wishing everyone an abundant spring, especially everyone that is sowing seeds.
The cooking classes continue, check the schedule in the ad or on our website
Enjoy the spring!
Lettercollum Kitchen Project
22 Connolly Street