Variations on a theme

There's a lot to be said for getting together with friends and coming up with new cocktail/drink ideas. The tried and tested certainly is fun, easy and tasty but there is the added thrill of anticipation from daring to experiment and break the boundaries of common drinks etiquette. Of course, you don't have to re-invent the wheel each time - subtle variations are just as fun. For example:

5 ripe kiwi fruit (peeled and cored)
1 tray ice
4 shots of white rum
2 shots of gin
Blend till smooth and serve in 2 martini glasses.

This is not a typical soft-serve style daiquiri but more a fruity slushy drink. The kiwis provide sufficient sweetness to the cocktail and the gin lends a subtle bitter tang. This was a great impromptu cocktail to share with a friend on a warm afternoon with the sun going down and Firefly on the telly.

My other crowning achievement is an original shooter, invented on a crazy winter's night at a cocktail party in the middle of nowhere. Making the best of what was on hand, I made the inspired decision to combine Amarula cream, Mokador coffee liquor and vodka flavoured chocolate balls. Thus was born the Chocolate Mokarula. Over the years the ingredients may have changed but the basic idea has remained the same (for the better I may add). The current iteration is as follows:

In a double shot glass and over a flavoured chocolate ball, add 1 measure chilled Caramel vodka and slowly layer Amarula cream on top. It's a winner every time!

So the point I'm trying to make (which I apply to most kitchen applications) is do not be afraid to break from tradition and formula. Explore and push boundaries and you will be pleasantly surprised by the results.

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!