Tuesday, 8 July 2008

Cooking with My Son

I've always believed that young people should be taught how to cook delicious, healthy food, and that the responsibility for that teaching lies in the family home - not with school. After all, there is a lot more to cooking than just learning how to boil an egg. Family cooking takes into account your family history (including Grandma's famous trifle or Grandpa's amazing barbeque ribs), stories and culture. It isn't just about food, it's family life itself.

Alex has always helped me to cook from time to time, but recently, at his request, he has been helping in the kitchen most days. I'm taking the opportunity to teach him how to make things that are easy, healthy and nutritious, plus slip in a few of the "secret" family recipes and the stories that go with them.

Being the talented young man he is, Alex has taken the bull firmly by the horns, and has begun developing his own recipes as well. Guy and I have been very willing tasters! Alex very kindly agreed to allow me to share one of his new recipes today. All I said was "let's make an omelette" and gave Alex the eggs and free access to the fridge. This is the recipe he developed. (It's always a challenge flipping an omelette, so I shared my trick of grilling (broiling) the top with Alex and he decided this was a very good idea!)

Alex's Asparagus Omelette
Serves 1

2 teaspoons oil
3 eggs
glug of milk (about 1 - 2 tablespoons)
Salt and pepper to taste
2 tablespoons diced red onion
2 tablespoons diced red pepper
4 stalks of asparagus, steamed and cut into medium size pieces
handful of grated cheddar cheese
Heat the oil in a small oven safe non-stick frying pan or omelette pan over medium heat. Break the eggs into a bowl. Add the milk and beat until light and fluffy. Add salt and pepper to taste and set aside.
When the oil is hot, add the onion and pepper to the pan and cook over medium heat until they are beginning to soften. Now add the egg. Push the egg mixture away from the sides of the pan gradually and allow the uncooked egg to run back over the space you have created until the egg begins to cook and starts to "catch" on the pan. Preheat the broiler or grill to medium.
Sprinkle the asparagus over top of the cooking egg and top with the cheese. Slide an egg lifter under the edge of the omelette. If it is beginning to brown on the bottom, remove the pan from the heat and place under the grill.
The omelette will begin to puff up and brown. When it is a nice shade of goldeny brown, remove the pan from the oven and fold one half of the omelette over the other. Serve with toast, or for a more substantial meal, serve with a baked potato and salad.



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