Nadiya's Spice Paste

From - https://thehappyfoodie.co.uk/recipes/nadiya-hussains-instant-noodles


For the spice paste:
3 medium onions, quartered
2 heads of garlic, peeled
100ml vegetable oil
125ml balsamic vinegar
150ml fish sauce
150ml light soy sauce
100g brown sugar
200g chilli paste

To make the spice paste, blitz the onions and garlic until pulsed but not a smooth paste.

Put the oil into a pan on a medium heat. When it’s hot, add the onions and garlic and cook for 10–15 minutes, until the onions are brown. Now add the vinegar, fish sauce, soy sauce, brown sugar and chilli paste, and cook until the mixture is a thick paste with no liquid. This should take about 20 minutes on a medium to low heat.

When the spice paste is cooked and cooled, put it into a jar – it should keep in the fridge for 2 months.

Nadiya's Egg Rolls - Scrambled eggs and tortillas

I found this recipe from "Nadiya's Time to Eat" on Netflix and BBC (BBC also has the recipes)

Ingredients - Makes 6

6 free-range eggs
1 tbsp dried parsley
1 tsp garlic granules
½ tsp salt
½ tsp black pepper
oil, for frying
6 small tortilla wraps
85g/3oz sliced black olives (drained weight from 185g/6½oz jar)
100g/3½oz fresh, frozen or tinned button mushrooms, sliced (optional), defrosted if frozen
6 tsp sun-dried tomato paste


Method

Crack the eggs into a bowl, then add the parsley, garlic granules, salt and pepper, and give everything a good mix.

Put a small frying pan over a medium heat, and drizzle in two teaspoons of oil. Take the time at this stage to peel the tortillas away from each other.

Put the olives into a bowl, and the sliced mushrooms, if using, in another bowl, and have both nearby. Pour 3 tablespoons of the egg mixture into the pan – the eggs should sizzle, but if they don’t, turn the heat up a little.

Scatter a few olive slices and mushrooms onto the wet egg mix.

Take a tortilla wrap and spread it with a teaspoon of sun-dried tomato paste. Quickly put the tortilla on top of the egg, paste-side down. While the wrap and egg are cooking, get the next wrap ready and spread with the paste.

Using the back of a slotted spatula, press the top of the tortilla to help distribute the egg under the wrap. Cook for no more than 30 seconds, then, as soon as the egg has glued itself to the tortilla, flip over and cook on the other side just to warm it through for another 30 seconds.

Take the pan off the heat and put the tortilla/egg on a plate. Roll the whole thing when it is cool enough to touch. Do the same with the rest of the wraps until the egg is used up. Serve.

Recipe Tips - This dish freezes well. Wrap any leftovers in cling film and pop them into the freezer. When you are ready to eat the leftovers, leave to thaw in the fridge.