Blame Canada!

So after a long couple of weeks and carrying a sleeping pill hangover (first pill I found that only kicks in 12 hours after taking it), I was in no mood to cook up a storm. Rummaging through the fridge and pantry, I came across the following: oven-bake fries, biltong, cheddar, and instant white sauce. Then it hit me. The proverbial bolt from the blue - poutine!

I was introduced to the concept of poutine through the musings of the loveliest lady of Firefly - Jewel Staite (drool).

Now for the uninitiated, poutine is a work of art. A base of french fries topped with bacon bits and cheese curds, all liberally smothered with gravy - or in other words - a heart-attack on a plate! Now while I didn't have the exact ingredients, I love experimenting and putting a new spin on established concepts. So herewith my own South African interpretation of that beloved Canadian heart-clogger: Poutine!

Although I do feel that a variant of the original needs a new name. Any suggestions for a local poutine?

Why cooking shows (sometimes) make life worthwhile

Most experts and other self-styled critics blame TV for tearing the modern family apart. But one of the ways that my family relax and come together is by watching TV - and not just any TV mind you: music game shows and cooking shows. Seriously!

Usually on watching cooking shows, you might find some inspiration but you'll find some excuse not to recreate the masterpiece on-screen - source of ingredients or equipment, seems like too much effort, lack of training - people will find excuses for pretty much anything. Which is why we watch (in particular) the shows of Jamie Oliver and Nigella Lawson - my personal cooking heroes.

This past weekend we indulged in the adventures of 'Jamie in Britain'. His exploration of how foreigners have influenced and contributed to 'classic' British dishes - culminating in the Jamie's Great Britain cookbook. Now, I'm not going to give away any spoilers - you are more than capable of tracking down the book and show yourself. What I will be doing is taking things a little bit further by adding my personal touch on what I remember of his recipes and see what I come up with. 

Stay tuned for some Jamie inspired experiments 

Tips and secrets #1

I'm a big fan of omelettes. Nice fluffy egg filled with yummy cheese and bacon and onion and pretty much whatever else I feel like having. The key word here is 'fluffy'. There is seriously nothing worse than a pancake-thin excuse for an omelette. So, in the interests of good eating for all, here is my method for making perfect omelettes.

While most people believe that 2 eggs are sufficient, the best omelette is made with 3 whole Large sized eggs. I find that adding a little bit of milk to the mix makes for a creamier final product. A dash of water also helps the fluffing process by creating steam within the egg matrix. Season as needed and add to a hot buttered pan.

Now here's the real secret - cover the pan with a lid. That's it! The secret to perfect omelettes - cover the pan with a lid. Halfway through the cooking process, add your toppings and cheese (because an omelette is not complete without cheese). Fold over and cover again. It is highly likely that the omelette will crack along the fold. In my experience it is usually because I'm too generous with the fillings, but if you get your timing right (which you will eventually) you will have the perfect omelettes.

Et voila!