The Food Passion Blog

Keep your eyes peeled here for news on the all new boutique restaurant and hotel coming to South Gower - its lush!

Our very own Fairyhill Hotel and Restaurant have featured on CooksforCooks.com recently, and you can get some of their great recipes right here. Here’s what Cooks for Cooks had to say:

This dish, created by Wales’ award-winning Fairyhill restaurant, is an original twist on a breakfast theme using Penclawdd cockles and free-range eggs and was inspired by a piperade enjoyed in Biarritz. It makes a great snack or lunch dish as well as a starter. It can be accompanied by another Gower speciality - laverbread.

Recipe - Scrambled Eggs with Cockles and Roasted Peppers

Serves 4. Cooking time is short.

INGREDIENTS
1 red and 1 yellow pepper
Olive oil
4 slices bread
2 cloves garlic, halved
8 eggs
150ml  double cream
salt and freshly ground black pepper
100g fresh cockles
Salt and black pepper
Chopped chives

METHOD
Place peppers in a hot oven until brown and blistered.  Remove and put in a plastic bag to cool. When cool split in half, remove seeds and skin.  Cut into 5mm strips. Put to one side.

Cut 3 heart shaped croutons from each slice of bread. Rub with cut garlic and fry in some olive oil until golden and crisp. Drain well and keep warm.

Whisk the eggs and cream together with some black pepper.

Place a little olive oil in a pan and add most of the peppers (reserve 4 red and 4 yellow strips for garnish).  Add the egg mixture and start to scramble.  When half scrambled add the cockles, continue to cook until desired consistency is achieved.

Place three croutons on each plate, arrange scrambled eggs in the middle and place a cross of pepper on top of each portion and sprinkle with chopped chives.

 If you’d like to get some more great recipes from Fairyhill’s own chefs, just click here!