Thursday, September 29, 2011
Did you say 'mock' chicken?
There is not much call for 'mock' anything these days. But this is a recipe I could not do without. My Nana made this whenever there was a party or family gathering - always served with jatz crackers.
Often when we came to stay on the weekends at her farm, there would be a jar of it in the fridge. I loved it best spread on my toast for breakfast. I still do.
When my Nana died, their was no discussion: along with cakes and finger sandwiches, there would be bowls of mock chicken and jatz at her wake.
Nobody ate it. They didn't understand. As the crowds dwindled in the late afternoon, our immediate family sat at a long table with six bowls of mock chicken and jatz all to ourselves.
I've been making it a bit lately. When I am cooking it, the smells in my own kitchen transport me back to her tiny, cottage kitchen.
It is like she is very close by.
makes 1 cup
• 1 tablespoon butter
• 1 cup tomatoes (diced)
• 1 onion (diced)
• 3 slices bacon (diced)
• 3 eggs (lightly beaten)
• salt and pepper
• 1 tablespoons cheddar cheese (grated)
Heat the butter in a large frying pan and gently sauté the tomatoes, onion and bacon. When cooked, add the eggs, stirring constantly until they are cooked. Season to taste and stir in the cheese, until melted.
Either serve immediately on hot toast or keep in the fridge as a dip.