Jason McCrellis - Fridge Raid Frittata
Jason McCrellis
Jason, McCrellis, another up and coming chef to keep an eye on in the future, and if you re lucky enough to be in the Nottinghamshire area, then I’m very envious, because you can sample his food and book him for events. Click here for the link to see what fab food they are providing.
Jason says: “The company is called McCrellis & Wilkinson pop up events ltd . We have a street food element to the business called Hip Hop Food Shop., and that is street food from around the globe but with our twist and take on it .Click for their Facebook page.”
I’ve got it a little easy this week because Jason has written his own bio, so I’m going to sit back and enjoy the reading. Don’t forget, if you’ve missed seeing Jason cook live, you can see him on our Foodie Book Club YouTube channel along with all the other fabulously talented people who are gifting us their time and recipes from their kitchens during lockdown.
If you’ve any questions for Jason, I’m sure hell love to answer them. Check out his Instagram and find him on Twitter too.
“My name is Jason Mccrellis I am 37 years old, originally from Birmingham, I have been living in Nottingham for about 14 years now with my wife and two young children.
I have always wanted to be a chef from a young age, I have worked in many different types of food establishments, from fine dining to corporate catering and everything in-between.
I have been cooking professionally for 20+ years and I think one of my high points came whilst traveling around the world after I got married. I was lucky enough to eat in some top restaurants in Australia as well as work at Rockpool, Chef Neil Perry’s flagship restaurant under head chef Phil Wood, I learned so much whilst working there. But my favourite and most recent high point was starting my business with a good friend of mine, its early days yet but the feedback has been really positive and in strange times like these it’s a god send.
This fridge raid frittata is a good recipe because it’s so adaptable and quick. You can change it up to whatever you have, once you’ve got the technique down just have a play with the recipe.”
Do you have a favourite knife?
“My Favourite knife would be my magussa Lite Japanese knife and that’s because I got it whilst I was in Australia, it’s really light and well balanced and razor sharp.
I don’t think knives really have a life span. All depends on how much you use it and look after it”
What’s your favourite ingredient?
“Favourite ingredient to use. I do tend to use essential cuisine range a lot at home as they have great products with so much flavour in one pot.
Favourite ingredient to eat. I really enjoy sea food and fish it so varied in species and very versatile to cook with.”
Which food fad are you glad has gone and which are you glad has arrived?
“Bad food FAD. Not sure it’s a fad but anything that is trendy but is done badly if that makes sense.
Good Food FAD. Again, not sure if I would class this as a FAD but I’m loving seeing all the small traders and local independents really rallying together to offer support to each other. Covid has hit the hospitality industry hard so we need to stick together and I hope this network of togetherness last long after covid has gone.”
What should a home cook put on their birthday wish list?
“One purchase that a home cook should have. A good knife, one that you can easily keep sharp and use for many jobs like 8inch cooks knife. For a home cook something like Victorinoxor Sabatier brand are good.”
Give us all one tip?
“Top tip for a home cook. Adding a little bit of salt goes along way especially in sweets and deserts”
Fridge Raid Frittata
Equipment:
2X Mixing bowls
Cheese grater
• Clean tea towel
• 20cm Non-stick frying pan (or any small non-stick frying pan)
• Rubber spatula
Full of yum
Ingredients: -
• 180g Butternut Squash Peeled (or any vegetable you can easily grate)
• 130g Potato Peeled (can be any kind red, white, sweet, baking)
• 70g Shallot (again it can be any onion white, red, spring onion, if using spring onion slice as thin as you can)
• 50g Smoked Apple Wood Cheese (or whatever firm cheese you prefer)
• 3 Large Free-Range Eggs (beaten)
• Salt and Pepper to taste
• 2 Tbs oil
Method:
Pre heat oven to 180c
First start by grating the cheese and place to one side.
Next grate all your vegetables, yes even the onion into a bowl and season with salt and pepper.
Once the vegetables are seasoned place them into a clean tea towel and squeeze the water out of them over the bowl or sink. This will help to keep the mix dry and compact whilst cooking.
Once the vegetables have been squeezed, combine with the cheese and beaten eggs. Heat the oil on medium heat in a non-stick pan.
Once the oil is hot but not smoking, add the vegetable & egg mix into the pan and gently press down and compact the mix so the bottom and the sides get a good colour and seal. I find using a rubber spatula works best for this as its flexible yet sturdy enough to compact the sides of the frittata.
Once the frittata has been cooking for about 3-4 minutes check to see if it has a nice golden colour on the bottom and sides by gently lifting it up the middle should be just firm to the touch. If it has, carefully place a plate that is slightly bigger then the pan on top and flip it over. Place the pan back onto the heat and gently slide the frittata back into the pan.
What was once the bottom of the frittata should now be golden brown and on top of the pan and the top on the bottom.
Cook for a further 3-4 minutes to get a good golden colour and seal on this side and finish in the oven at 180oc for 5 minutes.
Once cooked serve and enjoy
Eat me up
