Iron Chef WAYCT - What Are You Cooking Today
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Congrats, Giles, you’re going to love it!!!
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That sounds bloody amazing @Chap. Did you make it?
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Thanks @bryaneidins70, yes I did, it's not that difficult as it seems. My mother made them often but this was my first attempt
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Have you got a recipe @Chap??
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Have you got a recipe @Chap??
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Yes of course… give me some time to translate it
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You get a more intense flavoured omelette with an octagonal pan…[emoji6]
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I believe they explain it as allowing you to pour from multiple angles, plus the lids fit tightly, which they don't on round pans with a pouring spout.
Mostly, I suspect they did it so that their pans are distinctive.
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Your dish @neph93 is making my mouth water and its only 8.16am.
Tell us more please…
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Your dish @neph93 is making my mouth water and its only 8.16am.
Tell us more please…
Luckily for you it also makes a great breakfast (although preferably on the weekend, with a mild hangover)…
Its basically an Italian variation on Heuvos Rancheros. This is what I did last night as supper for two adults:
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Lots of olive oil (30-50ml) in a deep pan or pot
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Add roughly chopped garlic (I just crush the cloves and chuck them in) and fry hard until they start to brown
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Add three tins of chopped tomatoes, oregano, S&P and a bit of chili heat (I generally crush two dried piri-piri and add a teaspoon of cayenne pepper).
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Bring to the boil then turn the heat down to let it thicken for 15 mins.
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Make space in the sauce with a spoon and break your eggs in (I use three per person for dinner, two for breakfast) and let them poach until they are cooked how you like them.
To serve, use a bowl or deep plate, spoon out some tomato sauce then put the eggs on top, spoon more sauce around the eggs. Dress with fresh S&P, shaved parmesan cheese and fresh basil. Crusty bread & butter on the side and you're laughing.
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