Pork, Mushroom, Potato and Onion Frittata with Arugula Salad


  • 300g Boneless Pork Shoulder (finely diced)
  • 450g Button Mushrooms (washed trimmed, finely sliced)
  • 1 large onion (finely diced)
  • 2 Spring Onions (washed, trimmed, finely sliced)
  • 1 Clove Garlic (peeled, and minced)
  • 3 Large Yukon Gold Potatoes (well washed)
  • 12 Large Eggs (cracked, seasoned with salt and pepper and well beaten)
  • 200g Arugula (well washed)
  • 1 Lemon (juiced)
  • 100ml Extra Virgin Olive Oil


Arugula Salad

  1. Prepare your dressing by whisking together the lemon juice, olive oil and a bit of salt and pepper until well combined.
  2. Pour the dressing over your arugula leaves and toss until the arugula is well coated in the dressing mix.


  1. Prepare your potatoes a day in advance, by parboiling them whole with the skins still on in boiling salted water until cooked and tender.  When cooked and cooled, peel the skin and roughly chop your potatoes.
  2.  In a large saute pan heat over high heat.  Add a little olive oil and saute your pork meat until golden brown all over, than add your garlic and diced onions.  Cook until your onions has released their water content and caramelized.  When done, remove your cooked pork and onion mixture and set aside.
  3. Cook your mushrooms in the same pan used for cooking your pork and onions.  Cook your mushrooms under high heat with a little more olive oil, until the water content within the mushrooms has released, and the mushrooms are golden brown.  When cooked, remove and set aside.
  4. Now cook your potatoes in the same pan with a little more olive oil, until golden brown.  Add back your pork, onions and mushrooms and toss until well combined.  Stir in your spring onions and beaten eggs with a wooden spoon or heatproof rubber spatula.
  5. Turn down the heat to medium low, and constantly stir the mixture to help distribute the heat evenly throughout the entire pan.  Continue stirring until the mixture is about 70-80% cooked through, with the eggs almost completely set throughout the pan.  Test by lightly shaking the pan, if the omelette shakes and moves in the pan as one piece without breaking it is ready to be flipped over.
  6. Using a plate large enough to cover the pan, invert the omelette onto the plate and slide the uncooked side of the omelette back into the pan and continue cooking for 2-3mins until golden brown.
  7. When ready remove the omelette from the pan and allow to cool before serving.
  8. Garnish with your arugula salad, and serve.


  • This is a great rustic dish to serve as either a starter or side dish for dinner parties, picnics, BBQs, etc.  It’s relatively easy to prepare, and keeps well so it can be prepared in advance and served at room temperature without any issues.
  • You can substitute the pork with either chicken or turkey, both of which would work well with this dish.  Though preferably dark meat, such as meat from the thighs as they tend to have a lot more flavour as opposed to the breasts.  Alternatively, you can omit the protein altogether, leaving this dish completely vegetarian.
  • Alternatively, instead of flipping the omelette over by inverting it into a pan, you can place your pan underneath the broiler for a few mins to cook and caramelize.  Keep in mind, you can only do this if your pan is oven proof and doesn’t have a plastic handle.
  • You can substitute the arugula with another type of salad leaves, such as frisee, dandelion, spinach, etc. 
  • When cooking and stirring your mixture in the pan, ensure you don’t use any metal utensils as you run the risk of damaging the surface and ruining your pan.

Gougeres (Cheese Puffs)


  • 125ml Milk
  • 125ml Water
  • 1tsp salt
  • 1tbsp sugar
  • 110g Unsalted Butter (cut into cubes)
  • 1cup or 128g flour
  • 5 eggs
  • 150g Parmesan (finely grated)
  • 1tsp Nutmeg (freshly grated)


  1. Preheat the oven to 425°F.  Line two large baking sheets/pan with non-stick parchment paper.
  2. Place your milk, water , sugar, salt, and butter into a pan and cook under medium high heat until the mixture boils and the butter is thoroughly dissolved.
  3. Turn down your heat to low.  Add all your flour in one go, and stir vigorously with a sturdy wooden spoon until the mixture cooks into a paste and easily pulls away from the pan.
  4. Remove the pan from the heat and allow to cool slightly before incorporating your eggs (4 total).  Add one egg at a time and vigorously mix with a whisk until fully incorporated before adding your next egg.
  5. Add 100g of your grated Parmesan and nutmeg to your mix, and whisk thoroughly.
  6. Fill your mix into a piping bag with the mix and pipe out 1¼inch diameter mounds, spacing each mound about an inch and a half apart.
  7. In a small bowl, fill with cold water and wet your hands in water.  Lightly tap down the little tip/tail of each individual gougere mound, wetting your hands every 5-6 mound you tap down.
  8. With your remaining egg, crack and whisk in a small bowl with a little salt to form a egg wash and brush the top of each individual gougere.  Lightly sprinkle the top of your gougeres with your remaining Parmesan cheese.
  9. Place your gougeres into your oven and bake at 425°F for 5-8mins till well puffed and lightly brown, turn down the temperature to 350°F and cook for another 20-25mins.  After 10mins at 350°F, rotate your pans, so that your gougeres cook more evenly.
  10. When well puffed and nicely golden brown, remove from the oven and allow to cool slightly before serving.


  • These make a great light snack for a dinner or cocktail party.  Their light, airy and delicious!
  • Another variation to these is to fill them with Mornay Sauce (Cheese sauce), which is bechamel sauce mixed with cheese. Keep in mind though that if you do decide to go this route, you’ll have to fill them last minute, otherwise they go soggy.
  • In most Choux pastry recipes, they use all water and don’t include any sugar.  I find that using an equal quantity of milk and water makes gives the Choux pastry a lot more flavour and complexity.  While the addition of sugar, rounds out the flavour and helps to provide better caramelization and even browning during baking.
  • You can substitute the Parmesan with another variety of cheese, such as  Parmigiano Reggiano, Gruyere, etc.  The best ones to use are the firmer, drier and full flavoured varieties.
  • The egg wash isn’t really necessary, but provides a nice sheen to your finished product and helps the parmesan adhere to your choux pastry better.
  • The water acts as a protective film when you tap down your gougeres, to prevent them from choux pastry mix from sticking to your hands.  And by tapping down your gougeres, the shapes will be more even and round.


Pan Seared Scallops with Fennel and Citrus Salad


  • 6 Large Scallops
  • 1 Grapefruit (Segmented)
  • 1 Orange (Segmented, juiced)
  • 1 Lemon (Zest finely grated, juiced)
  • ½tbsp Dijon Mustard
  • 3tbsp Olive Oil
  • 1 Medium Sized Fennel (thinly sliced)
  • Herbs (Coriander, Parsley, and/or Tarragon)


  1. Whisk together the , salt, pepper, olive oil, dijon mustard, lemon zest, lemon juice and orange juice together and thoroughly toss through your sliced fennel.  Allow the fennel to sit in the dressing for 20-30mins to help soften the fennel.
  2. Remove your scallops 10-15mins from your fridge and allow it to come to room temperature.  Pat your scallops dry with some paper towel, and heat a non-stick frying pan over high heat until very hot.  Add a little olive oil to the pan, and cook your scallops for 1-2mins each side, till nice and golden brown.
  3. Strain and pour off the excess liquid/dressing from your fennel salad.  Place on the center of a large plate or dish, and arrange your scallops and segmented oranges and grapefruit around the fennel salad.  Garnish with fresh herbs, using either all or any combination of the herbs listed above.


  • This is a very simple dish to prepare and great during the spring and summer. However, due to the fact that this dish is so simple, it’s imperative that you use really good quality citrus, scallops, and olive oil.  These ingredients will make or break this dish.
  • The cooking time on the scallops will vary depending on a number of variables, such as the size of your scallops, how cold they are from the fridge, how many you’re cooking in the pan, how hot your pan is, etc.  In the end, they should be golden brown but not completely cooked through.  Otherwise they’ll be tough like rubber.  You’re aiming for rare to medium rare.
  • If you’re planning on serving a larger portion of this dish than the one outlined in this recipe, a tip when cooking the scallops is to arrange them in your pan like a clock.  Starting clockwise, you lay each individual scallop around the edges and finish in the center.  You than flip them in the same order.  By arranging them in order, you can than more easily cook them more efficiently and evenly.
  • If you wish to make this dish completely vegetarian, you can easily omit the scallops and serve it as a simple and delicious fennel and citrus salad.  
  • The herbs I used for the photos were young parsley and tarragon.  I was fortunate to have them in the garden and catch them while they were still young and tender.