I recently treated myself to a new cookbook. Bill Granger's "Sydney Food". And I like it. I like it a lot. It's definitely my favourite kind of cookbook, with a tasty picture for every single recipe. When I read a cookbook, I don't look at it for instructions, but mainly for inspiration. The pictures need to make me salivate, the stomach should start to grumble and Bill's book definitely achieves that.
His style is quite simple - no gourmet recipes which will leave you tied to the oven for a whole day, but easy-going dishes which can be prepared effortlessly. The first recipe I tried was for last Saturday's brunch. It's for a simple, open-faced omelette, which is finished by baking it in the oven. I used what I had on hand - onions, tomatoes, cheese, olives, chorizo and some rocket to decorate. I like the way it is done, starting by arranging everything in the pan on the hearth, then finishing it off in the oven or under the grill. Doing it this way you don't risk over-cooking or even burning it on the bottom before the top is ready and you don't have to fold or flip it.
Also, there's no cream in sight - instead, the eggs are whisked up with a few tablespoons water. The end result are light, but nicely puffed-up, airy eggs. Give it a try, you won't be disappointed!
Baked chorizo, tomato and cheese omelette
4 spring onions (finely chopped)
20 g butter
3 tomatoes (sliced)
6 slices cheese (eg emmental, gruyère or appenzeller)
1 handful black olives
1 handful rocket leaves
50 g chorizo (thinly sliced)
Preheat the grill or set oven to 250 C. Melt the butter a heavy-based, non-stick frying pan which can also go in the oven. Sauté the spring onions until soft. Beat the eggs lightly with 4 tbsp of cold water, until just combined. Pour over the onions, then arrange the rest of the ingredients (except the rocket) in the pan: tomatoes, olives, cheese and finish with the chorizo. Put under the grill until the eggs are cooked, the emmental has melted and the chorizo is starting to brown. Top with the rocket leaves and serve immediately.
Note: If you only have a pan with a plastic handle, make sure you carefully wrap the plastic in a few layers of alu foil.