| #1,564 |
Cooking for me is a never ending experiment. 
Today I decided I wanted an omellette to go with some cold sliced lamb off yesterdays lamb shoulder. I used my cast iron skillet which I love and added a block of dripping to melt.............then I changed my mind and took it out again. Instead I used the dripping and goodness from yesterdays lamb joint. One chopped up onion was added and browned, then instead of mixing grated cheese with the beaten egg like I usually do,I just added the egg then the grated cheddar on top. Cooked for a couple of minutes then under the grill to finish off.
What a revelation, the best omellette I have ever tasted! I don't know whether it was the adding cheese last or the use of the lamb dripping, but served up with cold sliced lamb and then heavily salted with smoked salt, it was Mr Kipling good!
I have half left for ron, the only difference will be having both the omellette cold as well as the sliced lamb
Today I decided I wanted an omellette to go with some cold sliced lamb off yesterdays lamb shoulder. I used my cast iron skillet which I love and added a block of dripping to melt.............then I changed my mind and took it out again. Instead I used the dripping and goodness from yesterdays lamb joint. One chopped up onion was added and browned, then instead of mixing grated cheese with the beaten egg like I usually do,I just added the egg then the grated cheddar on top. Cooked for a couple of minutes then under the grill to finish off. What a revelation, the best omellette I have ever tasted! I don't know whether it was the adding cheese last or the use of the lamb dripping, but served up with cold sliced lamb and then heavily salted with smoked salt, it was Mr Kipling good!
I have half left for ron, the only difference will be having both the omellette cold as well as the sliced lamb
"I'd rather be the oldest in the gym rather than the youngest in the nursing home"
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