Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, ham, shallot & mushroom frittata. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Transfer the ham to a rack set inside a large roasting pan. 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.
Ham, Shallot & Mushroom Frittata is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Ham, Shallot & Mushroom Frittata is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. 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:
- Prepare 8-14 small new potatoes (about 400g)
- Take 40 g butter
- Take 3 banana shallots, chopped
- Get 3 cloves garlic, chopped
- Prepare 1 red chili with seeds, sliced
- Prepare 1 red pepper, deseeded and chopped
- Make ready 1 green pepper, deseeded and chopped
- Make ready 125 g chestnut mushrooms, sliced
- Prepare 6 eggs
- Make ready 150 ml milk
- Get Salt
- Take Ground black pepper
- Take 250 g cooked ham, diced
- Make ready 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)
Follow recipe for Creamy Macaroni and Cheese. Shallots are great for perking up green beans: for a reliably tasty side, quick-pickle shallots Shallot-Red Wine Purée. Chef David Bouley slowly oven-roasts unpeeled shallots for this purée, and while. Add the diced ham and heat with the shallots until lightly browned.
Instructions 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, and while. Add the diced ham and heat with the shallots until lightly browned. Fold in the creamed corn, ham and shallot until incorporated. 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.
So that’s going to wrap this up with this special food ham, shallot & mushroom frittata recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
