Delia’s Egg, Chorizo and Pepper Gratin for the ill prepared.

I am not sure if this recipe means that I am well prepared or ill prepared. This was the final recipe from chapter 1 (other than the eggs benedict) and can be found here.

When I decided to make it I did not have fresh peppers, onions, tomatoes, Gruyere cheese or even gratin dishes however I did have most of the ingredients in the freezer plus a fairly elderly garlic clove.

So last night’s dinner was sort of an homage to Delia’s “How to Cook” and her “How to Cheat” as I used frozen onions and peppers which I defrosted first and then strained off a lot of the water. The tomatoes came from a jar labelled “sun dried tomatoes in oil with chili” and I added half a tin of chopped tomatoes towards the end of the frying bit of the cooking as I was a little concerned that it would be too small a dish for 2 people.

Once I’d completed the frying stage I divided the mixture into 2 and spread each part across the glass lid of a casserole dish which I was using as stand in gratin dishes, placed ready sliced emmental over the top and baked in the oven for 15 minutes before serving with some half baked French bread I found lurking in a cupboard.

Admittedly it’s probably not as good as the original as only the eggs were fresh, but I think it has potential as a “supper dish”, especially if I can do it from store cupboard standbys – mine was a little over cooked I think as at the last minute Husband nipped out to the shop in order to comply with the final instructions in the recipe “serve with a robust red”.

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