Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Chick-Pea Pancakes with
Nigella Seeds and Turmeric
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Grilled Duck Breasts with
Glazed Turnips and Orange
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Paradise Pumpkin Cake
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Roasted Parsnip and
Cumin Soup
Roasted Squash and
and Chilli Soup
Roasted Swede, Ginger and Spiced Black Bean Soup
Rosemary Sorbet
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Egg Deepfried Christine McFadden recipes Dorset South West
Recipes goose eggs Christine McFadden South West
Frittata recipe eggs Christine McFadden South West
Goose egg frittata Christine mMcFadden recipes South West

Deep-Fried Egg

These are fun to make and delicious with HP sauce on hot sourdough toast. You will need a very fresh egg that will hold its shape well.
Makes 1

very fresh hen or duck egg 1
vegetable oil for deep-frying
sea salt flakes

1) Begin by breaking the egg into a small bowl.

2) Heat about 10cm of oil in a small but tall saucepan over medium heat. When the temperature reaches 180°C, or when a cube of bread browns in 1 minute, tip in the egg. It will sizzle and spit at first but will quickly start to cook. Coax it into a rounded shape with the help of two dessertspoons.

3) After 1 minute, carefully roll the egg over so that the yolk stays more or less centred in the white. Cook for another 30 seconds or up to 1½ minutes depending on how well you like your eggs cooked.

4) Gently remove with a slotted spoon and drain on paper towels. Sit on top of a piece of sourdough toast. Sprinkle with crunchy sea salt and a grinding of black pepper. Serve right away.


Goose Egg Frittata with Potato, Onions and Piquillo Peppers

Perfect for Sunday morning brunch, a thick tortilla omelette that's a special treat made with goose eggs. If you don't have any, use very fresh organic hen's eggs instead.
Piquillo peppers are form Northern Spain, traditionally roasted over a fire, then peeled and canned. They have a very sweet rich flavour. If you don't have any, use any pepper, either freshly roasted or from a jar.
If you have access to wild garlic, use it instead of parsley.
Serves 4-6 as a light meal, 10-12 as a shared snack

olive oil 1 tbsp
butter 60g
onion 1, halved lengthways and thinly sliced
dried oregano or thyme ½ tsp
boiled potatoes 3 medium, cut into small cubes
bottled piquillo peppers 3, drained and chopped (or other type of
grilled pepper)
sea salt
freshly ground black pepper
goose eggs 3 or organic hen's eggs 9
flat leaf parsley chopped, 3 tbsp
wild garlic leaves small handful, sliced into thin ribbons

1) Heat a 25-cm non-stick frying pan, then add the oil and half the butter. Fry the onion over medium heat until golden, seasoning with the oregano. Add the potatoes and fry for about 5 minutes until golden on all sides. Stir in the piquillo peppers and season with salt and pepper.

2) While the vegetables are cooking, beat the eggs well then stir in ½ teaspoon of salt, a generous grinding of pepper and most of the parsley or wild garlic.

3) Preheat the grill to hot. Add the remaining butter to the pan. When it foams, quickly pour in the egg mixture, stirring to spread out the filling. Cover and cook over medium-low heat for 6-7 minutes until the eggs are almost set. Place under a preheated hot grill for about 3 minutes to finish cooking the surface.

4) Garnish with the rest of the parsley or wild garlic, slide onto a plate and cut into wedges. Serve hot, warm or at room temperature.

Cook's note
• Using the right size pan is important when making a frittata. The pan should
be deep and wide enough to hold a thick omelette but not so large that the
egg mixture spreads out without encasing the filling. A 25-cm diameter pan
is just right for this recipe.


Recipe © Christine McFadden April 2021

    Photography: Christine McFadden    
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