HOME ESSENTIALS
RECIPE OF THE MONTH
Each month, Home Essentials will be providing a delectable recipe for you to try out and enjoy. Here's the first one - let us know how it goes! If you need Le Creuset kitchenware, Chris, Meg and the team at Home Essentials are happy to help!
Mellow Confit Garlic Frittata with Gremolata
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SERVES
PREP TIME
COOK TIME
4
20 min
1 hr 20 min
Method
Oven temperature, 180°C 1.1 To make the confit garlic, separate 3 bulbs of garlic into individual cloves, leaving the papery skin on. Put them in a small pan with the oil over the lowest heat possible. Allow them to cook very gently for an hour, making sure the oil doesn’t get too hot. If you are concerned about the oil becoming too hot, you can turn the heat off every now and again. 2 After an hour take the pan off the heat, allow to cool completely, 2. and pour the contents into a clean jar. 3 To make the frittata, preheat the oven to 180°C. Add the potatoes 3. to the Le Creuset 26cm Signature Round Skillet with 2 tablespoons of the garlic oil, turning the potatoes over so they are all glistening. 4 Roast in the oven for 30-40 minutes. 4. 5 Meanwhile, peel 10 cloves of confit garlic from their papery skins. 5.
Ingredients
bulbs 3 whole garlic l 750ml olive oi es to ta 500g new po inach 200g baby sp beaten 6 eggs, lightly of parsley A large bunch Red chilli Zest of 1 lemon A pinch of salt
6 Once the potatoes are golden, remove them from the oven 6. (without switching it off) and give them a good shake, loosening any that are stuck to the bottom of the pan. 7 Put the skillet back on a medium heat (use an oven glove or 7. handle glove to hold the handle – it will be very hot), and add the spinach, tossing it until it has begun to soften. 8 Scatter over the garlic cloves. 8. 9 Add the beaten egg, pouring it evenly around the pan and stirring 9. gently to coat the spinach and potatoes. Cook over a medium heat for a couple of minutes then transfer to the oven to cook until the frittata has just set, but still has a little wobble. 10 10. In the meantime, quickly make the gremolata. Finely chop the
parsley and red chilli together, add the lemon zest and a good pinch of salt.
11 Serve the frittata in generous slices with the gremolata for 11. spooning over.
The new Le Creuset Cast Iron Signature Round Skillet 26cm in Bamboo Green - available in Store.
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Issue 133 - August 2022 www.channelmag.co.nz
Recipe by
Anna Jones
