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A world of omelettes. So, how do you like yours?

Lezima Gomes Doha We list eight different omelette recipes from across the globe for you to try out and ruminate over. British Omelette By Executive Sous Chef Satish Yerramilli (The Ritz-Carlton, Doha) It is a truly wonderful creation, a flat but fluffy open-faced omelette made with smoked finnan haddock. Ingredients For the Omelette, 12 Eggs 500g Smoked Haddock, un-dyed 150g Hollandaise, 150ml Double cream, 10g Cheddar Cheese, grated, Salt Black pepper, Oil, for greasing For The Bechamel Sauce, 500ml Milk 1/2 peeled onion , 3 Cloves 1 Bay Leaf, 3 Black Peppercorns, 35g Butter, plus extra for frying, 50g Plain Flour, Garnish, 2/3 Handfuls of chopped Chives, Sea Salt Method 1. Stud half an onion with a few cloves. Pour the 500 ml milk into a pan and add the bay leaf, 3 black peppercorns and the studded onion. Heat the milk gently over a low heat to just below boiling point. 2. Lower the 500g of haddock into the milk, skin-side down. Cover the haddock with a dampened piece of greaseproof paper and poach gently for about 4 minutes, or until the fish is just beginning to show signs of flaking when pressed. 3. Remove the haddock from the milk with a slotted spoon, reserving the milk. When the haddock is cool enough to handle, remove the skin and any bones and then flake into pieces. Strain the warm milk into a bowl, measure out 250ml and discard the rest. Pour the strained infused 250ml of milk into a clean small pan and return to the heat. 4. In a separate pan, melt the butter and add the flour to make a roux (Roux is flour and fat cooked together and used to thicken sauces). Pour the infused milk into this pan, whisking constantly until you have a smooth thick b?chamel sauce. Remove from the heat. 5. In a large bowl, whisk the double cream until soft peaks form. Mix equal quantities of the whipped cream, hollandaise and the b?chamel and then gently fold together and season. 6. Warm 4 pieces of 12cm oven proof dishes in the oven on low heat. 7. Lightly oil an 18-20cm omelette pan and place over a medium to high heat. Add a knob of butter to the pan. Break the eggs into a bowl, season and beat with a fork. When the butter starts to foam, pour in the eggs, stirring continually and tilting the pan from side to side until the eggs set on the bottom and the top is soft and creamy. 8. Remove the pan from the heat then add the flaked haddock to the omelette. Distribute evenly into the warmed dishes, then spoon a thin layer of the sauce over the omelette (enough to just cover the fish) and place under the grill for a few minutes until golden brown. Repeat for each omelette. To serve, grate parmesan over the glazed omelette and garnish with chives and sea salt. Serve immediately. Shakshouka or Arabic omelette By Chef Julien al Khal (Marsa Malaz Kempenski) ItEos a dish of eggs poached in a sauce of tomatoes, chilli peppers, and onions, often spiced with cumin. Ingredients 10 Eggs, 1 cup Red capsicum, 1 cup Yellow capsicum, 1 cup Green capsicum, 1 cup Fresh onion, 1 cup Fresh parsley, 1 tspn Salt, 1 tspn Black pepper, 4 tspn Olive oil, 1 cup Fresh tomato, 1 tspn Curry powder, 1 tspn Paprika Method 1. Heat olive oil in a deep frying pan, over a medium heat 2. Saut? the onions and all capsicums together for 5 minutes or until soft 3.Chop tomatoes and add to the pan 4. Reduce heat to simmer for 5-10 minutes or until tomato is soft 5. Add cumin, paprika and allspice and stir well 6. Crack the eggs evenly over the tomato and continue cooking for about 6-8 minutes until the whites are set 7. Serve hot and scatter chopped parsley over the top Thai Kai Chiao or Thai omelette By Chef de Cuisine Somporn Sintawee (Issan Grand Hyatt, Doha) In Thai cuisine, a traditional omelette is called kai chiao (kai meaning EAEeggEo, and chiao meaning is oil-fried), in which the seasoned beaten egg mixture is deep fried in a wok filled with 1-2 cups of vegetable oil and originally served over hot steamed rice and Sriracha sauce. Ingredients 2 eggs, 10 ml. Fish sauce, 10 ml. Water, 2 cup. vegetable oil, 5 gr. Thai coriander Method 1. Combine eggs, fish sauce, and water in a medium bowl. Beat with a fork until frothy. 2. Heat the vegetable oil in a small pan or a round-bottom wok set over medium-high heat until lightly smoking and pour the egg mixture into the pan in one go 3.The egg mixture will immediately puff up. Do not disturb it. After 20 seconds, flip the omelette. Let the other side cook for another 20 seconds. Remove the omelette from the pan, garnish with coriander serve immediately. Indian masala omelette By Chef de Partie Varun Thakur (Lagoon Restaurant, The Ritz-Carlton) An Indian omelette, often called a masala omelette, is usually made with the addition of spices, which vary by region. The ones most commonly used are finely chopped green chillies, chopped onions, coriander leaves, chopped tomato all of which are added to the egg before it is whisked. Ingredients 2 Large eggs, 1 Small red onion, finely chopped, Green chili, chopped 1 Small tomato, 1 deseeded and finely chopped chilli, Small bunch of fresh coriander leaves, finely chopped, 1 Tsp Rapeseed Oil Method 1. Break the eggs into a bowl with the onion, chilli, tomato and fresh coriander. Beat with a little salt. 2. Heat the rapeseed oil in a 24-cm non-stick pan over a medium heat. Add the egg mixture and using the spatula, scrape and lift the omelette as it starts to cook. When the omelette is almost firm, fold in half, slide on a plate and serve. Malaysian oyster omelette By Chef de Cuisine Bryan Hooi (Lagoon Restaurant, The Ritz-Carlton, Doha) Fried Oh Chien (fried oyster omelette) is a favourite hawker food in Penang, Malaysia. It was originally brought to Malaysia by Chinese immigrants from Fujian, China, and was slowly incorporated into the local culture. Now, it is almost a signature dish and must-try food when you are in Penang.Ingredients 2 Tablespoons tapioca flour 1/2 Tablespoon plain flour 1 Tablespoon rice flour 150ml Water, 10 Tablespoon oil 3 Eggs, beaten, 300g Fresh oysters Garnishing, 1 Stalk Coriander Leaves 1 Stalk Spring Onion, cut into 3cm in length, Seasoning Fish Sauce or Light Soy Sauce , Pepper to Taste Method 1. Mix tapioca flour, plain flour, rice flour and water to form batter. 2. Heat 10 tablespoon of oil in frying pan until hot. Reserve 1 ladleful of batter and pour the rest into pan. Once batter solidifies, pour in beaten eggs. 3. Cut through batter with frying ladle so as to allow egg mixture to flow to the bottom. Pan-fry until bottom layer is golden-brown. 4. Drizzle with fish sauce or light soy sauce. 5. Cut omelette into smaller pieces with frying ladle. 6. Push to one side of pan, leaving a hole in middle. 7. Toss in oysters and remaining batter. Stir-fry quickly for half a minute. 8. Dish up. Sprinkle with coriander leaves, spring onion and pepper. Serve immediately with chilli sauce. Syrian omelette or Jiz Miz By Junior Sous Chef Ahmad Aldeghn Junior of InterContinental Doha-The City Jiz Miz was created when the country was under war and the people could not access many different ingredients to use in their daily cooking. Egg was one of the most available food for people, so families became creative in how to use eggs to create a main course. One of these creative ideas became Jiz Miz, a dish that is still very popular today. Ingredients 4 eggs, 1 red onion - chopped 3 tomatoes - chopped, 1 clove of garlic - chopped, 1 handful of parsley 500g of minced lamb, 1 Green chilli Tomato paste, Olive oil, Salt, Black pepper Method 1. Add some olive oil in a non-stick pan. Once hot, cook the minced lamb until brown then add the onions and garlic. Once the onions are soft, add the tomatoes, tomato paste, spices, and the chilli. 2. Let it cook for 3 minutes on low heat then add the eggs by breaking it on top of the mixture. Keep the pan on the stove until the eggs are nicely poached, sunny side up style. 3. When done, remove from heat and serve in the pan garnish with a handful of chopped parsley on top. Portuguese chorizo omelette By Chef Diogo Vital Porto Grade Manger Chef (The Ritz-Carlton) A Chourico omelette is a classic Portuguese go-to dish, often served for breakfast, lunch, snack or even dinner. The aroma of the chorizo sausage takes this omelette to the next level. As the chorizo is being cooked, all the oils and spices are mixed with the eggs. Ingredients 20g Unsalted butter, 5g Shallots, 100g Beef chorizo or linguiia, chopped, 2 Eggs, whisked, 10g Chopped fresh chives, 5g Chopped fresh parsley Extra Virgin Olive Oil Method 1. In a low-sided, non-stick omelette pan, melt the butter on medium heat. 2. Add the beef chorizo and the shallots, lightly brown for three minutes, turning frequently. 3. When the beef chorizo is browned, push to the middle of the pan and slowly pour in the eggs. 4. Shake the pan lightly to let the eggs spread out. 5. Reduce the heat to low and let the eggs settle, raising the edges with a spatula, from time to time, to allow the liquid to run off to the sides. 6. When most of the liquid solidifies, sprinkle with the chives; carefully fold over and let sit for 30 seconds. 7. Add the chopped parsley in the final and spring the omelette with extra virgin olive oil.

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Publication:Qatar Tribune (Doha, Qatar)
Article Type:Recipe
Geographic Code:7QATA
Date:Oct 31, 2016
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