Sunday, 26 February 2017

Savoury Omelette Roll



Ingredients
  • 45 ml olive oil
  • 1 small onion, finely diced
  • ½ a small red pepper, finely diced
  • ½ a small aubergine, finely diced
  • 125 g brown mushrooms, finely diced
  • 45 ml tomato paste
  • 1 – 2 cloves garlic, finely chopped
  • Salt, milled black pepper and sugar
  • 8 jumbo eggs (free range if possible!)
  • 250 ml milk
  • 30 ml finely chopped parsley
  • 30 ml cake flour mixed with 30 ml cornflour
  • 125 g diced mozzarella cheese
  • 125 ml coarsely chopped basil leaves
  • 250 ml cheddar cheese, grated
  • 45 ml finely chopped parsley

Method
Heat the oil and lightly brown the onion. Then add the pepper, aubergine and mushrooms. Sauté until translucent then stir in the tomato paste and garlic. Add a little water if needed and simmer for about ten minutes or until the veggies are cooked but not mushy. Season to taste, remove from the heat and set aside until required.

Whisk together the eggs, milk and parsley. Mix the flour and cornflour with a little of the milk mixture into a smooth paste and stir into the rest of the egg and milk mixture. Season to taste with salt and pepper and pour into a roasting pan lined with baking paper that has been sprayed with non-stick spray. Bake in a preheated oven at 180ºC for 20 minutes or until the egg is set. Remove from the oven and set aside to cool in the pan.

To complete, stir the mozzarella cheese and basil into the vegetable mixture and dollop spoonsful of the mixture all over the omelette. Spread out evenly and using the baking paper, roll the omelette around the filling. If the ratatouille mixture is too much for the roll, reserve the left over for an omelette, stew or soup later in the week. Sprinkle the cheddar cheese and parsley on top. Place the omelette roll in the oven for ten minutes or so or until warmed through and the cheese has melted. 

Remove from oven, slide onto a serving platter, slice and serve.

Serves 6 - 8

Tuesday, 17 January 2017

Cream of Mushroom Soup (Good enough to get you laid!)

So says Byron about this Mushroom Soup recipe and it certainly sounds mouthwatering, so it's next on my list to try! (Not to get laid, but cooking the soup!)

INGREDIENTS:

Soup:
  1. Mushrooms [lots]
  2. Bacon [2x rashers]
  3. 2x cups of Chicken Stock [which you put it into nearly all soups anyway]
  4. 1x Onion
  5. 1x Potato
  6. Cream [600ml]
(BATARD - PICTURE COURTESY OF THE WORLD WIDE WEB)

Side Dish:
  1. Parmesan & Onion Batard
  2. Garlic
(Batard is a type of bread, of which there are many many variations)

PROCESS:

Soup:

  1. Chop up everything into little bits, then fry it all in a large saucepan with a bit of butter. [about 5x minutes]
  2. When everything has gone soft and mooshy, add the Chicken Stock and boil it for about 15 minutes.
  3. Let it cool down a bit and then pour it into a food processor [or you could use a Bamix/Stick Blender] and puree it until it has a fine texture.
  4. Back into the saucepan, add the cream and gently simmer for 10x minutes, but make sure it doesn’t boil.
Side Dish:
  1. Slice the Batard and dry-fry it on the grill. (That sounds good enough to eat on its own!)
  2. When the bread is nicely toasted with the grill lines criss-crossed [because that looks really cool], rub garlic onto both side of the bread and add a light “dusting” of ground black pepper – but not too much!

Thursday, 5 January 2017

The perfect Burger patty

  • Recipe By Abigail Donnelly
  • Serves 6
  • Difficulty Easy
  • Prep Time 10 minutes
  • Cooking Time 10 minutes

Ingredients
•    650 g beef mince
•    1/2 onion, finely chopped
•    2 garlic cloves, finely chopped
•    4 T parsley, roughly chopped
•    65 ml Worcester sauce
•    3 bread slices, crusts removed
•    190 ml milk
•    Sea salt and freshly ground black pepper, to taste
•    2 T sunflower oil

Cooking Instructions
Preheat the oven to 180°C.

Combine the mince, onion, garlic, parsley and Worcester sauce in a mixing bowl.

Place the bread in another bowl and pour over the milk. Allow the bread to soak up the milk, then gently squeeze out any excess and add the soaked bread to the mince. Season and mix the ingredients together.

Heat a griddle pan over a high heat. Mould the mince mixture into 6 equal-sized patties, brush with sunflower oil and cook for 1 minute, then turn over and cook the other side.
Finish the patties in the oven for 3 minutes, taking care not to overcook them.

Cook’s note: This burger recipe works just as well when cooked on the braai over medium-hot coals. Do not use lean mince for this recipe as the patties will be dry. The higher the fat content, the juicier the patty.

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