Tag Archive | "ham"

French Omelet with Ham and Cheese

This basic french omelet recipe will be a favorite with the kids. What child does not like ham and cheese.

Ingredients

  • 2 eggs, beaten
  • 1 tablespoon of water
  • 2 teaspoons of butter
  • 1 tablespoon of fresh chives, finely chopped
  • 1 tablespoon of fresh basil leaves, chopped
  • ham, diced in cubes
  • cheese, grated

Cooking Instructions

Combine the eggs and water into a medium mixing bowl. Use a fork to whisk the ingredients until the egg yolks and whites are mixed thoroughly.

Heat a medium size frying pan over high heat for a short while. Add the butter to the pan. It should sizzle and foam if the pan is hot enough. Swirl the pan so the butter evenly coats the base. Do not allow the butter to burn and get brown.

Pour egg mixture into hot pan. The egg will begin to solidify around the edges of the pan almost straight away. Use a wooden spoon to pull the edges of omelette so the uncooked egg can run to the sides and cook properly. You will know when the omelette is cooked when the egg no longer runs freely. The omelette will be lightly browned underneath.

Spoon the filling (ham and cheese) over one side of the omelet. Use egg slide to fold the other side of the omelet covering filling, and slide onto serving plate.

Serve the french omelette immediately with some herbs as garnish.

Posted in Breakfast & Lunch, Cheese, EggComments Off

Ham and peas pudding broth

Ingredients

900g (2lb) Lean unsmoked gammon joint
250g (8oz) Quick soak dried peas (soak for 2 hours)
2 Carrots, peeled and left whole
2 Onions, peeled and cut in half
900ml (1½pt) Water
1 Turnip, peeled and cut in half
Black pepper (no salt)
300ml (½pt) Cider
2 Bayleaves

Directions

Rehydrate peas by following pack instructions (usual soaking time is around 2 hours for quick soak variety or overnight for longer version).

Place gammon in large pan with rehydrated peas and all remaining ingredients.

Bring to the boil, skim off the scum and reduce to a gentle simmer with lid on for about 1½-2 hours, until gammon is tender and almost flaking and the peas have broken down and are ‘mushy’.

Remove rind and fat from gammon and serve in bowls with broken chunks of crusty bread for dunking!

Posted in PorkComments Off