This is a story I wrote about the different types of lunch – those you loathe and love, those you endure and those you relish. it’s partially a story about the corporate grind and part a story of my love of food and cooking.
The rumbling began dull and low, then spun back on itself to a gurgle, before finally resting after a final deep sound that must be what a full stop would sound like if it had a sound. Frank was determined not to look up from his laptop to acknowledge the unsettlingly loud noise that signalled to his entire pod in the open plan office that he had waited far too long to go for his lunch break. Some of his colleagues noticed it, but others were plugged into their headphones and probably wouldn’t have heard the fire alarm if it went off. One that did was Frank’s office confidant, Ashley, who came over to his desk and said, “spare us all your pleas of ignorance Frank and go get something to eat – it’s way past lunchtime and I know that email can wait.”
I love tart and tangy flavours and when I was first introduced to chimmichurri as a sauce for steak, I fell in love. It (stupidly) took me a while to realise that the sauce was not exclusively a dressing for steak but went well with many grilled meats. Later I realised you could put it on virtually anything. And so, when I don’t want Swedish meatballs with cream sauce and lingonberry jam, I make this mush mash of turkey meatballs with mash – a leaner, zinger, but just as tasty meal for lunch or dinner.
There is an important distinction in my house about two types of egg dish that I usually lump in the same group – tortilla versus frittata.
I concede that the tortilla is slightly different than the way I do my frittatas (fry and then under the grill), but they’re very similar and both delicious. For the sake of harmony, I don’t call anything I make tortilla, even when I’ve only used potato and onion.
As with many of these types of food, the best thing is that you can use whatever veg you have in the fridge – egg is the only vital ingredient. Also, this can be breakfast, lunch or dinner – not like the very breakfast focused versions of other egg meals (in my opinion – I guess really you can eat whatever you want whenever you want).
Kale and potato frittata with cheddar cheese
3-4 medium potatoes
Handful of kale
1 clove garlic
1 dl grated cheddar
Slice up potatoes and shallow fry until soft
Toss in finely chopped shallots and garlic
Turn the girl on high
Chop the kale and toss in the pan together with everything else
Beat the eggs and pour into the pan
Cook on medium to low until some bubbles form and the edges are cooked
Put grated cheese on top and then put under the grill