This simple and delicious light lunch recipe is the perfect antidote to all that sickly Easter chocolate
When Emma and Tom Lane bought 80 acres of land in Australia’s Byron Bay on which to build a working farm for the people in their community, their mission was simple: “to increase wellbeing from the ground up”. Their farm and associated award-winning restaurant has now become a diverse community made up of organic chefs, bakers and growers, all united by the common values of simplicity, sustainability and farm-fresh food.
Their new book, The Farm Community, shares the tales of the people who have made The Farm what it is and celebrates their shared love of growing and cooking. This recipe is by Kimberly Amos, a friend and fellow business owner of the Lane family who lives on a nearby ranch. She admits, “I generally throw food together for our family of boys,” and likes to prepare the frittata in their kitchen, then eat it by the open fire next to the river on their property. Bliss!
IMAGE: ALAN BENSON
- ½ head cauliflower broken into florets
- 1 tablespoon coconut oil
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 1 chorizo chopped*
- 8 eggs
- 160 g 5½ oz marinated goat’s cheese
- handful coarsely chopped parsley
- salad to serve
- sourdough to serve
- small handful of shaved parmesan to garnish
- Preheat the oven to 200°C (400°F).
- Fill a saucepan with water and add the cauliflower florets. Bring to the boil and cook for 5–6 minutes, until the cauliflower is semi-soft. Remove from the heat and drain the cauliflower florets. Set aside.
- Place a cast-iron skillet or ovenproof frying pan over low heat and warm the coconut oil. Add the onion, garlic and chorizo and cook until the onion is translucent.
- In a bowl, lightly whisk the eggs, goat’s cheese and parsley. Add the chorizo mix and break in the cauliflower florets.
- Pour the mixture back into the skillet and cook over low heat for a couple of minutes to set the bottom of the frittata before placing the skillet in the oven for about 10 minutes, or until the eggs are set.
- Allow the skillet to cool for a few minutes (and carry to the campfire).
- Set the table, toss the salad and tear apart the fresh sourdough.
- Place the frittata skillet on the sizzling hot coals to warm until ready to serve with a sprinkle of shaved parmesan.
Recipe taken from The Farm Community by Emma and Tom Lane, published by Hardie Grant, £20. Photography © Alan Benson
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