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Migas - suggestions requested - Ed's journal
sobrique
sobrique
Migas - suggestions requested
So, since I saw it on a spanish cookery program, the idea of migas seemed an interesting one.
It's a 'leftovers' recipe. The essence of it seems to be fried (leftover) bread, with 'stuff' to flavour it.
The suggestion is chorizo, gammon ham, bacon.

I need to try and figure out something that is vegetarian - something that'll add flavour and texture to what amounts to fried up breadcrumbs.

I'm thinking perhaps chopped pepper, possibly applying some egg to the mix and stirring in. But ... well, anyone got any suggestions, for what could be included?
Maybe chopped pepper and onions.
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Comments
misstemperance From: misstemperance Date: November 20th, 2011 08:17 am (UTC) (Link)
Possibly courgettes and/or aubergines?

Also the migas I know (from the US branch of the family) uses leftover tortilla strips/bits (but its less easy to find those as leftovers over here in my experience) which does help the texture. My family uses the standard tortilla toppings with the meat version to (avocado/guacamole, sour cream, salsa etc.) so worth trying it plain with the eggs etc. and adding toppings rather than things in the migas itself maybe.

I'm now wondering is the same recipe might work with Staffordshire oatcakes (more more easily found as left overs!)...
sobrique From: sobrique Date: November 20th, 2011 11:59 am (UTC) (Link)
From what I can tell, 'spanish migas' are breadcrumbs, where 'mexican migas' are tortillas.
Oatcakes is an interesting idea. We don't have many leftovers of those, because we tend to demolish them outright...
juudes From: juudes Date: November 20th, 2011 03:55 pm (UTC) (Link)
The thing about preserved meat is that it has a particular savory taste which is hard to get with veggie food. Something preserved, like olives or olive paste, would make it taste a bit more like it - would go with pepper and onions.
mrph From: mrph Date: November 20th, 2011 06:03 pm (UTC) (Link)
The latest River Cottage book uses grilled aubergines for a few of its veggie alternatives. I've also seen parmesan (specifically the rind) used to add flavour in place of gammon / ham bones in a few recipes...
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