Made as a part of my durational piece: Long weekend of the rocket harvest 2018
Ingredients:
Large stockpot filled with rocket leaves and baby stalks
6 – 8 onions
20 garlic cloves
Olive oil
Peanut oil
Chilli powder
500 mls Low salt vegetable stock
500 mls water
350 gms of low salt cheddar, finely shredded or 500 gms of ricotta with nutmeg.
15 medium sized freerange eggs
1 cup almond milk
Roughly hand torn breadcrumbs
5 medium potatoes
Method:
Par boil potatoes, peel and slice
Slowly caremelise the potato slices in olive oil and ensure they’re nice and crispy
Roughly chop onions and rocket up.
Saute rocket, onions, crushed garlic in peanut and olive oil, adding stock and water to ensure all cooks effectively in a large stockpot. Add chilli powder to taste as you go.
Blitz the sauteed ingredients through the food processor
Add cheese, almond milk and breadcrumbs to a large bowl and mix all ingredients. Cook in greased frypan and place under grill to crispen the top.
