Mondays are undoubtedly loathsome and so I set about to defeat the Monday blues by making one of my happiest dishes. I had made a leg of kid over the weekend and I cunningly kept back some of the cooked meat which I hid at the back of the fridge out of my father-in-law’s sight. My taste buds have suffered a bit of a blow recently due to the seasonal excesses and so I made some Zhug to go with the hash, a zesty hot sauce with cumin, caraway and cardamom.
Left over goat meat – a couple of handfuls
Kale – a couple of handfuls (cooked)
2 medium potatoes
Half a teaspoon of cumin seeds
Salt and pepper to taste
- Peel and cut the potatoes into 1 inch pieces. Boil them in salted water. When cooked drain and place into a bowl.
- Grind cumin and sprinkle on top of the still warm potatoes. Allow potatoes to cool.
- Gently steam the kale for a couple of minutes by placing in a large covered pan with a few tablespoons of water. Remove from heat drain and rinse with plenty of cold water. Pat the kale dry with kitchen towel.
- Fry the potatoes in a big frying pan with plenty of olive oil and when golden add the goat and kale. Continue to fry for a couple of minutes.
- Place on to plates, fry the eggs and serve them on top.