SATURDAY COOKING: PUMKIN, CHORIZO AND KALE FRITTATA

This recipe is from Donna Hay’s “The New Classics”. This cookbook was one of my gift to myself at Xmas, and I have to say, I haven’t had a chance to look at it properly yet. It’s HUGE (425 pages) but now that I’ve opened it, I will spend some more time reading it.
I bought kale a couple of weeks ago and I was looking through my collection to find a recipe with this ingredient in it. This was perfect and very easy to make.

PUMPKIN, CHORIZO AND KALE FRITTATA

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1kg Kent pumpkin (squash), peeled and chopped
4 fresh chorizo, cases removed and torn (the chorizo that is, not the casing…)
1 tablespoon olive oil
sea salt and cracked pepper
100g kale, stems removed and torn
150g soft goat’s cheese, crumbled
1/3 cup (95g) store-bought caramelised onion relish
8 eggs
1 cup (250ml) single (pouring) cream

Method:

  1. Preheat oven to 220C (425F).
  2. Place the pumpkin and chorizo in a 30cm heavy-based shallow pan or baking dish, drizzle with oil and sprinkle with salt and pepper. Roast for 15 minutes or until the pumpkin is light golden and just tender.
  3. Remove from the oven and reduce the oven temperature to 200C (400F).
  4. Add the kale, goat’s cheese and caramelised onion to the dish and mix gently.
  5. Place the eggs, cream, salt and pepper in a bowl and whisk to combine. Pour over the vegetables and cheese and bake for 30-40 minutes or until puffed and golden.
  6. Eat!

I used a big rectangle glass dish (from Ikea) which was just the right size. I only used 2 chorizos because that’s all I had and it was enough.
There will be a bit of juice when you roast the pumpkin and chorizo. I left it but the bottom of the frittata was a bit soggy (which I didn’t mind). So you may want to drain it before adding the other ingredients (but then you won’t get the softness).
I didn’t have soft goat’s cheese, so I used a goat feta which was fine. And I used my red onion chutney (the same I used for the cheese and onion pull-apart bread).
Also, 8 eggs and a cup of cream may seem a lot but if you cut the frittata in 8, it’s not much at all. The recipe says it serves 4-6 which would be very generous portions. I had it with a salad on the side and it was yummy!

1 thought on “SATURDAY COOKING: PUMKIN, CHORIZO AND KALE FRITTATA

  1. Hello!

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