Mothers Day

So mothers day is tomorrow, what are you doing special for it?

I'm making Nigella Lawsons Mexican Scrambled Eggs served with some freshly squeezed OJ, and Jamie Olivers Tuna Ceviche for lunch, recipes below!

MEXICAN SCRAMBLED EGGS































INGREDIENTS

2 x 15ml tablespoons vegetable oil

2 soft corn tortillas

1 tomato, deseeded and roughly chopped

1 spring onion, roughly chopped

1 small green chilli, deseeded and chopped

4 eggs, beaten

1/4 teaspoon of Maldon salt or pinch of table salt

Serving Size : Serves 2

METHOD

1.	Heat the vegetable oil in a heavy-based frying pan. Roll up the corn tortillas in a sausage shape and then snip them into strips with a pair of scissors straight into the hot oil.
2.	Fry the tortilla strips for a few minutes until crisp and golden, and then remove to a bowl.
3.	Add the chopped tomato and spring onion to the hot oily pan along with the chopped chilli, turning everything about for a minute or so with a wooden spoon.
4.	Put the corn tortilla strips back in the pan, and add the beaten eggs and salt. Using the same spoon, move everything about the pan as you do when scrambling eggs.

TUNA CEVICHE



INGREDIENTS

2 pink grapefruits
1 tablespoon fish sauce
500g/1lb 2oz piece of blue bigeye or very good yellowfin tuna
1 tablespoon sesame oil
6 tablespoons olive oil, plus extra for frying
2 or 3 fresh red chillies, very finely sliced
sea salt and freshly ground black pepper
1 large bunch of fresh coriander
1 small bunch of fresh mint
a couple of good handfuls of glass or cellophane noodles
4 spring onions, finely sliced at an angle

METHOD

1.Squeeze the grapefruit juice and pour into a sandwich bag with the fish sauce. Add the piece of tuna. Tie up the bag, squeezing out most of the air so the tuna is completely covered in the juice. Leave for 40 minutes, after which time the outside of the tuna will be pale and ‘cooked’. Now carefully pour the grapefruit juice from the bag into a bowl, dry off the tuna and put to one side.

2. For the dressing, mix the sesame oil, olive oil and chillies into the grapefruit juice. Use as much chilli as you like, and season to taste. Tear off a good handful of coriander and mint from the bunches and put to one side to use for garnish later. Finely chop the remaining herbs and really pat these around the tuna to encrust it. Wrap in clingfilm and place in the fridge until needed.

3. Boil the noodles for 1 minute until they are slightly flexible, drain and allow to steam dry and cool. Add a little olive oil to a hot non-stick pan, add your noodles and leave them until they are nice and crisp on one side. Now flip them over and do the same on the other side – it doesn't matter if some stick to the pan, just scrape them up and turn them over. Divide the crispy noodles between 4 plates. Slice your tuna up about 0.5cm/¼ inch thick – in Japan it's a sign of generosity to have nice thick slices of tuna, but I like them a little thinner as they are more delicate in the mouth.