Caxton magazines staffThere’s no such thing as too many cooks in the kitchen when medical specialists Duane Blaauw and Eftyhia Vardas entertain. From deciding what dishes to serve to pairing the wines, it’s a team effort all the way. They share their menu for a gourmet brunch
INGREDIENTS
- 70g butter
- 800g mixed mushrooms,
- evenly chopped
- squeeze lemon juice
- sea salt and cracked black pepper
- 6 sprigs fresh thyme
- 16 eggs
- 375ml milk
- 150g grated Parmesan
- toasted ciabatta, roasted Rosa
- tomatoes and bacon (optional), to serve
METHOD
1. Melt half the butter in a pan, add the mushrooms and fry until tender and starting to brown and caramelise. Add the lemon juice and cook briefly. Season to taste and add the leaves from 2 of the sprigs of thyme. Drain and set aside.
2. Whisk the eggs and milk in a bowl, adding the salt, pepper and half the Parmesan cheese.
3. Preheat the grill of your oven.
4. Heat a large non-stick pan with an ovenproof handle over a medium heat on the stove. Melt the remaining butter and pour in the egg mixture. Sprinkle on the leaves from the remaining thyme sprigs and add the mushrooms. Cook for 6–7 minutes until the frittata is starting to set.
5. Top with the remaining Parmesan cheese, place under the grill and cook for another 5–8 minutes until the frittata is completely set.
6. Serve with toasted ciabatta, roasted Rosa tomatoes and bacon (optional).
This recipe serves 8.
