A big Sunday tradition over here in the UK is the roast dinner. People either cook one at home, or they go out to have one at a restaurant . . . roast meat (beef, gammon, turkey, lamb, pork), with roast potatoes, veg, gravy etc. Oh and Yorkshire puddings. They're a must. We never have a roast dinner on a Sunday. By the time we get home from church and I call my mom, etc., there just isn't the time and to be honest I am pretty tired by then. So, I save our roast dinners for other days. On Sundays, we usually have something which I have either remembered to put in the slow cooker before we left for church, or I whip up something quick like these Bacon & Cheese Omelettes.
This is a really old recipe that I got from a very old Cookery book I own entitled, The Cooking of Provincial Quebec. My father was born and bred in Quebec, and his father before him . . . generations of family members which go back to the 1600's. The Cooking of Provincial Quebec is all a part of my roots, and I love cooking these old recipes.
They are nothing fancy to be sure . . . but they are good and they are sound . . . and yes, they speak to my roots.
An omelet makes a nice quick supper on a late winter Sunday afternoon . . . especially when it is filled with cheese and bacon . . . a bit of toast on the side and everybody's happy. Simple. Tasty. Quick and easy.
*Bacon and Cheese Omelette*Serves 2Printable Recipe
A recipe I adapted from a very old cookery book entitled, The Cooking of Provincial Quebec.
6 rashers streaky bacon3 large free range eggs, beaten
60ml milk (1/4 cup)salt and black pepper to taste2 slices of strong cheddar cheesea small knob of butter
Put the bacon in a deep skillet. Cover with cold water. Bring to a brisk goil, then drain off the water and fry the bacon over medium heat until crisp and golden. Remove and set aside. Wipe out the pan and then melt a knob of butter in the skillet until it foams. Beat the eggs together with the milk. Pour this into the pan and cook, lifting the edges to let any uncooked egg run underneath as you go along, until the eggs are set and golden. Season with some salt and black pepper. (Remembering that bacon and cheese are both salty) Lay the slices of cheese on half and top with the cooked bacon. Fold over and serve immediately.
I used a really lovely pan to cook our omelet in. The Gen Ware Black Iron 8 inch Omelette Pan, Professional Range. it's suitable for all types of hobs with the exception of Induction hobs and is made here in England of exceptional quality heavy guage mild steel. Excellent for fast cooking, sealing and browning. It was the perfect size for the omelet and worked beautifully. It also cleaned up very easily, by simply wiping it out. Properly seasoned, this is all I should ever have to do. I got it from the people at Next Day Catering Equipment.
I was also sent a this Vogue square shaped ribbed cast iron skillet. It is the perfect pan for heavy duty use and the ideal piece of equipment for frying searing and browning foods. The ribbed effect on the skillet leaves an attractive seared finish on the foods and is the healthy option as the deep ribbed ridges keep the food above any excess oils or fats.
I grilled us some steaks in it one night with excellent results. You just can't beat a good cast iron pan when it comes to grilling a steak!
All of these items can be purchased at Next Day Catering, a leading online catering supplier providing a range of high quality catering equipment and hotel supplies in in the UK. They have been the UK’s favorite catering suppliers for 20 years now, supplying quality products from top name brands including KitchenAid, Dualit, Panasonic, Samsung Victorinox and more. Their next day catering supplies are used across the UK by bars, hotels, restaurants, cafés, bed and breakfasts, schools, office canteens, bistros and other professional kitchens and hospitality businesses. With a quick delivery, great prices, and a full stock selection, they are my first port of call when it comes to finding the right tools to do what I love to do, and that is . . . cook.
