Life

James Street South Cookery School: Welsh Rarebit and Smoked salmon and goats cheese omelette

Niall's smoked salmon and goats cheese omelette
Niall's smoked salmon and goats cheese omelette Niall's smoked salmon and goats cheese omelette

IT'S a really busy time of the year for most people, between school runs, work and – is it too early to mention? – Christmas just around the corner. This week’s recipes are for two dishes which provide great small meals in their own right and have become staples in our house when everyone is busy running from A to B.

The Welsh Rarebit was a classic pioneered by Gary Rhodes which he served in all of his restaurants during the 1990s.

St John is an iconic restaurant in London which has created a dry mix that can be added to any mature cheese and makes the best rarebit. It is available to buy online and makes a fantastic gift for a cheese lover. Of course, with this recipe, you can create your own at home.

The omelette has become a staple in our house as you can easily adapt it and simply add any ingredients from the fridge, though this salmon and goats cheese combo is quite elegant.

Our new cookery school schedule is now available online and is filling up fast for 2018. We have some excellent new classes which will appeal to all tastes and abilities, whether as a treat for yourself or as a gift for a loved one. Have a look at our website www.cookinbelfast.co.uk for more information.

SMOKED SALMON AND GOATS CHEESE OMELETTE

(Serves 2)

5 eggs

3 sprigs flat leaf parsley, chopped

2 tblsp cold water

2 knobs butter

100g smoked salmon, sliced into pieces

80g goats cheese, crumbled

Start by assembling your ingredients, as with making any kind of omelette as you need to be organised and quick when the time comes to cook. Crack your eggs into a bowl and add in the water and chopped parsley; season with salt and pepper and, using a whisk, beat the egg mix.

Using a non-stick pan, put on a high heat with the butter; when butter is melted, pour in just over half of the egg mix and swirl around your pan, ensuring that it is completely covered – then reduce the heat. It is best to use a plastic spatula when making omelettes to move the egg mix around.

When the egg is firming up, add half the salmon and crumbled cheese and leave for seconds to warm, then fold over. Leave to cook for a few seconds and if you are not confident about folding over your omelettes you can finish under the grill. Repeat with the rest of the mix and serve with a garnish of parsley.

WELSH RAREBIT

(Serves 4)

50g butter

3 tblsp flour

225g grated mature cheese

2 tsp Worcestershire sauce

1 tsp mustard

pepper

4 tblsp Guinness

4 slices thick bread, toasted on one side

There really isn’t much cooking in this recipe, but it is delicious and a great evening meal with a salad. Place the cheese, butter, flour, Worcestershire sauce and seasoning of pepper into a saucepan and mix well. Add in the Guinness – as an alternative to this you can add milk and leave to moisten. You want the mix to be moist, not wet.

Place the pan on a gentle heat and melt the mix gently. When it becomes paste-like and bound, take off the heat. Spread the mix over the untoasted side of the bread and place under a hot grill until bubbling.

If you make this mix up it will keep refrigerated for a couple of days. Serve with more Worcestershire sauce.