This is one of my favourite dishes. This is the first thing I ever cooked for my wife Netty. This was my trump card. How could she not want to marry a man that could cook this wee gem? And I was right. In this recipe I serve it with baby potatoes but it’s equally beautiful with champ or pasta.
I moved to Boston in September 1999 and one of my first jobs was in “The Kells of Boston” and every Sunday I, along with my good buddy Wee Joe would work an omelette station for our ‘All You Can Eat’ brunch. Trust me when I tell you that we would easily churn out 200-plus omelettes each Sunday without fail. Years later I moved on to Devlin’s Restaurant, where I would stay for the remainder of my time in the States. It was here I first added the mushroom, spinach omelette to the Bunch menu.
It was the most popular choice by miles and for good reason. A lovely flavor combination, I’m sure you’ll all agree. To make this an even healthier option, leave out the cheese and use egg whites only. Use three eggs if making an egg white omelette though.
They always say you should keep your mother-in-law happy and this is why the recipe is featured in the book. Netty’s mammy Bernie is a keen cook herself and loves to get stuck into baking and her Beef Stew is 100% the best I’ve ever tasted. But during a summer BBQ at her house I came up with this wee beauty and it became an instant hit. Now we spark up the BBQ in any kind of weather just so we can enjoy this wee cracker.
They key to a good steak is simple. Start with well-aged meat. Look for plenty of marbling (the little white streaks through the meat) as this is where your flavouring is going to come from. Of all the demonstrations I do around the country, a perfectly cooked steak is always something people want to see. You can cook the steak with a red onion mustard seed compote with crozier blue cheese. But here’s a lovely recipe for those of you who prefer the traditional peppercorn sauce.
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