Migas

Flavour Packed Spanish Breakfast Dish

We made this dish in the farm shop as part of our breakfast week celebration. During this event
we showcased some of our wonderful Sour Dough Breads from Hungry Guest Bakery in Petworth. A lot of people perceive sour dough breads as being expensive but as they rarely ever go mouldy that is rarely the case. In many cuisines where sour dough breads are the norm many wonderful recipes have emerged. Tuscan panzanella is a fantastic way to use up sour dough, roasted peppers, fresh tomatoes, anchovies and olives with a red wine dressing is a classic. If you fancy something warm why not try this delicious breakfast/brunch dish? Β In our farm shop demo we used fresh chorizo style sausages from Black Barn Butchers which we had rolled into little meatballs as we wanted the meat to cook quickly. Just breaking the skinned sausages up in the dish works just as well.

Serves 2 hungry people

1 – 2 tablespoons olive oil
2 shallots or a red onion, peeled and finely chopped
1 large red pepper, deseeded and finely chopped
Chorizo sausage (choose from fresh or cured chorizo) cubed
1 – 2 teaspoons of hot smoked paprika
2-3 slices of sour dough bread cut into cubes
(if the bread is dry simply sprinkle it with water before you use it and give it time to soak in)
Salt and freshly ground black pepper to taste
2-4 eggs depending on appetite
Secretts leaves (optional)

In a large non-stick pan heat the olive oil and then throw in the onion and pepper. Cook for 4-5 minutes until they start to soften and add the sausage and paprika. Stir-fry until the fat from the sausage starts to run and then add the cubed bread. If the pan looks very dry add a little more olive oil. At the point you can decide if you want to scramble the eggs in with the mix or cook separately. To scramble beat the eggs and add to the pan stirring but allowing the eggs time to cook. To serve eggs whole fry or poach and lay on top before serving.

If you are serving this for brunch its delicious heaped on a handful of Secretts Leaves which will wilt delicately from the heat.

Tex mex versions of this recipe use tortilla chips instead of bread and add a sprinkle of cheese too!

Pumpkin Week Diary – First Entry

26th January 2017

During pumpkin week some of you asked where we bought our pumpkins from. Not everyone but a quite a few! This made us think it might be a really good idea to start a pumpkin diary. It takes a lot of planning, hard work and great English weather to get ready for Pumpkin week. In fact we have already started getting the field ready now, ploughing and putting down a huge amount of great quality compost. The fact is, that we grow every single pumpkin that is on our field for pumpkin week ourselves here at Hurst Farm. Last year we grew 12,000 plants from seed and harvested around 30,000 pumpkins.

Here in our new Pumpkin Diaries we are going to share that journey with you!