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You are here: Home / Featured Post / Simple Summer Food from Eating Well Everyday

Simple Summer Food from Eating Well Everyday

May 22, 2018 by Fiona Maclean 10 Comments

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Last Updated on May 15, 2019 by Fiona Maclean

Salmon and Goats Cheese Omelette – a review of Eating Well Everyday:

I tend to run shy of chef recipe books – I generally find the recipes are too complicated for everyday and too high risk for entertaining.  But Eating Well Everyday by Peter Gordon caught my eye – and, breaking my own rule, I was delighted to be asked to review it.

Grilled Pressa Iberica at The Providores

Providores Restaurant and Tapa Room in Marylebone is one of my favourite London restaurants.  Somewhere I go with friends, though I first visited for a New Zealand wine tasting event.  While I loved all the wine, I was so impressed by the food I ended up going back (a number of times now).  Peter Gordon, apart from being something of an expert on New Zealand wine (Providores has the largest selection of premium New Zealand wines of any restaurant in Europe) also turns out delectable, different but very approachable dishes.  Gordon set up the original Sugar Club restaurant in Wellington in 1986 before moving to London where he set up two more Sugar Clubs (both now closed).  The fourth incarnation of the Sugar Club is still running, on the 53rd floor of Sky Tower, Aukland where the fine cuisine is complemented by breath-taking views across the city.  And Providores in Marylebone is still going strong.

Eating Well Every Day

What of my rule breaking copy of Eating Well Everyday?  Well, I am delighted to find that it is just the sort of recipe book that works for me.  Peter Gordon is known as the founder of a certain type of fusion cuisine and there are definitely examples of that in the book.  Roast John Dory, Peanuts, Chilli and Coriander with a Coconut Dressing for instance.  Chicken Macadamia Curry with Banana Raita perhaps.  Or even a simpler dish of Fettuccine with Chilli, Basil and Chickpeas.

I’m excited about the fact that most of the dishes use things I already have in a way I would never have considered.  And yet, they are mind-blowingly simple.  It’s the perfect book to browse on a warm early summer afternoon…

How to Cook Good Food 2

Actually it’s not bad for cooking from either – I’ve already tried a couple of recipes and I’ve made the one I am sharing 3 times!  No doubt I will make it again fairly soon too…

I was drawn immediately to Peter’s brunch recipe for Smoked Salmon and Goat’s Cheese Omelette for one reason.  I learnt to cook an omelette using Elizabeth David’s recipe book and somewhere along the way read that you should add a bit of cold water to your egg mixture.  Those of you who are regular readers of London Unattached may remember that I don’t generally eat eggs.  But, with the addition of a judicious quantity of water and a good filling, I do enjoy omelettes.

Smoked Salmon and Goats Cheese Omlette 3

This recipe is a keeper for me – I love the combination of flavours – fresh parsley, soft, melted goats cheese and a little smoked salmon.  And, it takes just a few minutes to put together.  Perfect for a brunch, light lunch or summer supper.

Without further ado, here’s the recipe for you to try yourself.

 

5 from 3 votes
Smoked Salmon and Goats Cheese Omlette 2
Print
Smoked Salmon and Goat's Cheese Omelette
Prep Time
5 mins
Cook Time
6 mins
Total Time
11 mins
 

Peter suggests that you can use hot-smoked or cold-smoked salmon and that the goat's cheese can be replaced with most other cheeses.  I've been using offcuts of cold smoked salmon and have tried the recipe with goats cheese and also with a farmhouse cheddar.

Course: Brunch, Lunch, Supper
Servings: 2
Author: Peter Gordon
Ingredients
  • 5 Eggs as fresh as possible
  • 1 Handful Flat leaf parsley, coarsely chopped
  • 4 Tbsp Cold Water I used half this amount
  • 2 Knobs Butter
  • 100 g Smoked Salmon, sliced or flaked
  • 80 g Goats cheese, crumbled Or your own favourite
  • Salt and Pepper
Instructions
  1. Crack the eggs into a bowl.  Add the parsley and the cold water.  Season with salt and pepper and use a fork to beat the eggs.  Peter suggests 'for barely 4 seconds to break the yolks'.  I probably beat a little more, just because I don't like any of the white not to be mixed in.

  2. Place a 15-24cm frying pan over a medium high heat

  3. Add half the butter and when it begins to sizzle pour in half the eggs.  Peter suggests swirling it around a bit and using a spoon or spatula to bring the set outer egg into the centre until it starts to set.  I tend to let the whole thing set in the pan a little, then drawn in the edges and tip the liquid egg under until I have a nearly set mixture

  4. Lay half the salmon and half the cheese across the centre and leave for 5 seconds.  Fold over one edge then, if you can, gently flip the omelette over.  Again, I tend to cheat and fold both edges up before flipping - with a slightly smaller pan I'd follow Peter's instructions to the letter, but my pan is on the large side for an omelette and I find my method is manageable.

  5. Slid onto a hot plate and repeat to cook the second omelette.

  6. Serve with hot buttered toast for brunch.  I've been enjoying mine for supper with a little salad or with fresh asparagus.  It's up to you, just don't add anything too overpowering because you'll find that you have a perfect combination of flavours already.

What next?  Well, I am excited to try more of these recipes because I have a feeling they really will expand my repertoire of ‘Everyday’ dishes.  And some of them are fancy enough for entertaining, without being overly complicated.

If like me, you are a confident cook who has their own repertoire of dishes, I’d recommend this book for you.  It will give you a set of new flavour combinations to explore with recipes that are entirely manageable.  For example, I’m a big fan of goats cheese and like it served as a  goats cheese salad with caramelised nuts and beetroot.  But, I’d never have tried it as an omelette filling, especially with Smoked Salmon.  And if you are a novice cook,  be assured these are well-written recipes that work.  As Peter himself says

‘Tasty and daring, yet simple and straightforward.  From breakfast through to a more fancy dinner party, I guarantee you don’t need to be a chef to make them.’

Eating Well Everyday by Peter Gordon is published by Jacqui Small and available from good bookshops (rrp. £22.00) or from Amazon for £22.00

Want to save this recipe for later?  I’d strongly recommend buying the book, but just in case you don’t want to do so just yet, here’s the pin

 

Smoked Salmon and Goats Cheese Omelette

Filed Under: Featured Post Tagged With: eggs, Goats Cheese, recipe, Recipe Book, smoked salmon

About Fiona Maclean

London based freelance writer and marketing consultant. I edit London-Unattached.com and write for a number of other publications. With a music degree and a background in marketing across many sectors, my passions include all types of music, food, restaurants, wine and travel

Comments

  1. Fancy says

    May 26, 2018 at 6:14 pm

    Looks very appetizing. I am not an egg fan either- we are rare you know!! I think.a nice omelette though would work for me.

    Reply
  2. Lisa Orchard says

    May 26, 2018 at 4:10 pm

    This looks yummy! Thanks for sharing with all of us!

    Reply
  3. Judy says

    May 26, 2018 at 4:02 pm

    I love the sound of this omelette, I had not heard about adding water to the eggs before when making an omelette but I shall be giving this recipe a try for sure!

    Reply
  4. Cherie says

    May 26, 2018 at 10:11 am

    This sounds delicious, and I like that you have tried it with several types of cheeses.. Yummy!

    Reply
    • Fiona Maclean says

      May 26, 2018 at 11:20 am

      It works rather well with Cheddar!

      Reply
  5. Debbie says

    May 26, 2018 at 9:11 am

    This does sound delicious and easy too! An interesting and informative post which I thoroughly enjoyed reading.

    Reply
  6. Alice says

    May 26, 2018 at 8:46 am

    That omelette sounds delicious! I’ve recently got in to goats cheese – very tasty, especially in a goats cheese and beetroot salad.

    Reply
  7. Jecca says

    May 26, 2018 at 8:40 am

    Ooh wow, that sounds delicious! I’d eat my weight in goat cheese and salmon if biology would let me. Now I just need to get my S.O. on board with eggs…

    Reply
  8. Debs says

    May 23, 2018 at 10:14 am

    Yum! I love smoked salmon and omelettes so this recipe sounds perfect!
    Debs

    Reply
    • Fiona Maclean says

      July 15, 2018 at 8:04 pm

      it is a gorgeous recipe!

      Reply

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