Monday, February 27, 2012

The recipe as promised

This is what my wife made the children for their dinner last night, a recipe by Ferran Adria of the celebrated El Bulli restaurant. It was “Recipe of the week” in the 18 February issue of The Week and is from his book The Family Meal (Phaidon). Pretty fancy:
Ferran Adria’s Crisp Omelette
Serves two
6 eggs
70g salted potato crisps (good quality)
4 tsp olive oil
Break the eggs into a bowl and beat with a balloon whisk until very frothy. Add crisps, taking care not to break them, then soak in egg for 1 minute.
Place frying pan over a medium heat, then add 2 tsp oil. Pour the egg mixture into the pan and use a rubber spatula to stir and loosen the edge.
After a minute or so, or when the base has set, cover with a plate. Using oven gloves carefully turn the pan so that the omelette slides onto the plate.
Return the pan to the heat. Add another 2 tsp oil. Slide the omelette into the pan and cook the other side for another 20 sets. (If you don’t want to flip the omelette, put the pan under a hot grill for about a minute.)
Serve.
There you go – you too can make El Bulli at home.

So here is David Lindley with “Woolly Bully” from his great live mini-album, El Rayo-X Live!! The two exclamation marks are thoroughly deserved:



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9 comments:

  1. lauraineFebruary 27, 2012 at 9:12 PM

    I will try that but only because I love Proper Crisps from Nelson and that gives me an excuse to open a packet. Thanks!

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  2. StephanieFebruary 27, 2012 at 9:43 PM

    I remember my daughter' school favourite lunch: marmite and crisps with lettuce sandwiches. And now another great crisps recipe.

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  3. Stephen StratfordFebruary 27, 2012 at 9:53 PM

    Lauraine - we had a packet of Bluebird left over from some children's event so that's what Sarah used. I/we knew there was a better local ie NZ brand but hadn't heard of Proper Crisps. Am sure it was from the South Island where most good things come from.

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  4. Keri HFebruary 28, 2012 at 12:22 PM

    Best ANZ potato crisps are Heartland, especially the plain ones. Waimate potatoes, good vegetable oil and sea salt. Addictive...

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  5. Stephen StratfordFebruary 28, 2012 at 2:09 PM

    Thanks Keri - I couldn't remember which were the good ones. Will try Heartland next time.

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  6. Keri HFebruary 28, 2012 at 7:07 PM

    Erm - rubber spatula?
    Surely silicon..

    And El Bulli - hey, I think this recipe could be vastly improved by some spring onions (or chive flowers or v. finely chopped garlic), v. finely chopped parsley or coriander (depending on which way you swing) and a leetle finely-ground white pepper.

    Kids might not like that one so much tho'-

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  7. Keri HFebruary 28, 2012 at 7:29 PM

    But hey! It's not April 1st-
    went and checked "The Week" - guess what?
    No recipe section, and the only articles on El Bulli somehow dont mention this recipe.
    Nice try.
    Wont be wasting any Heartland chips-

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  8. Stephen StratfordFebruary 28, 2012 at 7:48 PM

    Yes, chives or similar for grown-ups. I imagine that the recipe can't be put on the website because it's copyright - I can get away with it (I think) because this is a non-commercial blog but The Week's website is commercial as.

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  9. Chris BellFebruary 28, 2012 at 10:52 PM

    I hesitate to use the word but it best describes Ferran Adria: genius.

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