This Sunday is called Stir Up Sunday! WHAT ? Stir–up Sunday is an informal term in Anglican churches for the last Sunday before the season of Advent. It gets its name from the Book of Common Prayer, which begins with Stir up, we beseech thee, O Lord, the wills of thy faithful people”. ( thank you Wikipedia)
The first I heard of this date was a few years ago, when we were invited to the Inns of Court for a Sunday Service and Lunch, where we sat across from Cherie Blair, because of course she is a Barrister.
For centuries now, Stir Up Sunday came to mean the day on which housewives ( and it was usually the woman of the house) made her Christmas Pudding and where the family were called upon to give “It a Stir” and to make a wish.
I have to confess that it has been a long while since I made a Christmas pudding, let alone a cake, But whilst living in Houston Texas, I did make Christmas Cakes, and wedding cakes to order, but that was in another life!
However, on this Stir Up Sunday, Himself declared that he would cook! Not only dinner but Brunch as well! Brunch? Yes because we left central London, early for a walk in Richmond Park. For the uninitiated, Richmond Park is the second largest Royal Park and is three times the size of Central Park in New York. Was founded in the 17 th Century by Charles the first and covers 2,360 acres. That being said, on Sunday morning, woe betide if one is late upon arrival, the car parks will be full and the small roads, full of Lycra cold cyclists.
Upon our return, Himself declared that we would have a Mexican Breakfast, but what? No tortillas, so that ruled out a couple of options but the answer was scrambled eggs with Chorizo, made into an omelette with chorizo. For 2-3 people.
- +/- 100 grams of chorizo, cooking chorizo is best but if you only have slices, then they will do, cut into chunks
- 1 medium onion, chopped
- 1 rows or green chilli chopped finely
- Medium cooked potato diced
- 6 beaten eggs
- 50 grms of Parmesan cheese
- Some chopped coriander
- 1 sliced avocado as garnish
Heat a pan and cook the chorizo until it starts to lose some of its oil.
Remove and set aside.
Heat some oil and add the onion and chillies, cook until soft, add the chorizo and potatoes, pour in the eggs and cook gently for about 4 minutes. Sprinkle the cheese on top and place under a hot grill, for the omelette to finish cooking and for the top to brown. Serve with sliced avocado and chopped coriander.
NB to stop avocado Turing brown, sprinkle on some lemon juice. And on another note, smushed avocado ( with some lemon juice ) freezes well and can be used as guacamole when defrosted, or for smushed avocado with poached eggs.