News
How an omelette was hatched
18/06/2010 08:16:00
A few months ago I was asked to take part in Elgin Rotary's fourth Annual Charity Motorfun, which earns valuable support for many charities. This year added a Foodfest and June 6 was the day.
In preparation I reflected on my favourite route to Orkney on the ferry
and realised that the lorries and their precious cargo are an important
lifeline for the Northern Isles. Many years ago, as catering manager at
Baxters of Speyside, I had a part in feeding some of those drivers who
provide that important link.
Before fast food, carry outs and 24-hour opening there was the canteen.
Normal hours for food were 8am to 5.30pm. Inevitably I would meet a late
straggler just loaded in need of a hot meal before setting off to all
points north, south and continental. With all the equipment closed down
what to cook?
As a student in training, I was taught how to make a proper omelette by
chef Moore who had worked as the Queen's chef on the royal yacht
Britannia. What could have been easier; with a supply of very fresh eggs
from along the road and the odd box of newly picked local mushrooms
from the Cream of Mushroom Soup line. So it was that lorry drivers' high
teas became the mushroom omelette.
As a special thank you I cooked that same dish today.
Lorry Driver's Omelette
Serves 1 person
Takes 10 minutes to make
Cook on the hob
You will need:-
110g (4oz) sliced mushrooms
30g (1oz) butter
3 large eggs - beaten with a dash of Worcestershire Sauce
Sea Salt and Ground Black Pepper
To make:
1. Heat 30g butter in a small pan and cook the mushrooms slowly in the butter till tender.
2. Meanwhile heat a small frying or omelette pan and melt 30g butter, when it is sizzling pour in the beaten egg mixture and stir vigorously with the back of a fork keeping the egg moving till it is opaque.
3. Flatten over the pan and reduce the heat to allow the base to cook and firm.
4. Toss the cooked mushrooms onto the half of the omelette facing the handle. Using the flat blade of a palette knife loosen the base and fold from the handle side of the pan over the mushrooms.
5. Loosen and then lifting a heated serving plate, lift the far edge of the pan over the plate to deposit the omelette. Good Luck!
6. Serve hot with a side salad.
Later I visited a friend in hospital who offered a recipe for a great new way of using that Orcadian speciality crop - rhubarb.
Rhubarb and Custard Muffins
Make 10 to 12 muffins
Takes 45 minutes to make
Bake at 190C, 375F, Gas 5 on the middle shelf
You will need:
350g (12oz) plain flour
15ml (1 level tablespoon baking powder)
110g (4oz) caster sugar
2 eggs beaten
150ml milk
30 ml (2 tablespoons) sunflower oil
110g (4oz) finely chopped fresh pink rhubarb
To make:
1. Turn on the oven to heat and line 12 muffin tins with paper cases.
2. Sift the flour and baking powder into a bowl and add the sugar and rhubarb.
3. Beat the egg, milk and oil together and stir into the flour mix to make a soft batter.
4. Spoon into the prepared cases and bake in the heated oven for 20 minutes till risen and firm.
5. Meanwhile make your favourite custard sauce and when the muffins are cooked, remove from the oven, cool and little and then either make a hole in the top of each and pour in some hot sauce or serve hot with the custard.
6. Equally as good cold.