We discovered this rather excellent dish by accident – but more of that later. First, the recipe. It makes a delicious vegetarian main course for 3 people or starter for 4 or 5 with a simple salad and fresh home-made bread.
We normally make our own bread. But as with so many things, there’s a temptation to overcomplicate as we strive for better results. And I suddenly had a yen for simple but good white English bread, not sourdough, not French, no sunflower seeds, pumpkin seeds, linseeds, no malt extract, just the basics. This was the result:
The sequence of events goes like this. We grow some tomatillos (see blog post below). We need recipes for tomatillos. We buy “The Essential Cuisines of Mexico” by Diana Kennedy, who is the queen of Mexican cooking. This starts us off on an exploration of Mexican food, and provides inspiration as to what to do with the inevitable surpluses of produce that any allotments create at this time of year.
Diana Kennedy describes Huevos en Rabo de Mestiza (Eggs poached in a chilli-tomato broth) as a “delicious brunch dish”. And she’s right. This is now a Sunday brunch special!
I don’t know quite why, but earlier this year I ordered some tomatillo seeds. All I knew about them was that they were used in Mexican cooking, but could be grown here in the UK, and were highly productive plants – a bit like sprawling tomato plants.
Well, that last bit was certainly right! Here are some of them. There are gherkins in the foreground, a line of tomatillos behind them, and sweetcorn behind the tomatillos: