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Festive Omelette with Brandy and Mincemeat

Serves 2

Description/Notes:

Set alight this delicious omelette for a scintillating climax to a festive candlelight dinner; you'll find it's much more romantic than plum pudding!

Ingredients:
  • 3 eggs, large
  • 1 tbsp. milk
  • one and a half ounces (40g) butter
  • pinch of salt
  • pinch of caster sugar
  • 1 tsp. rum
  • 3-4 ozs. mincemeat
  • 2 tbsps brandy

    Cooking Instructions:
    1. Break the eggs into a mixing bowl then add the salt and rum
    2. Beat lightly with a fork until the eggs and yolks are mixed and just a little froth beginning to appear
    3. Stir in the milk
    4. Put the butter in a 6-7 inch (15-17cms) heavy based frying or omelette pan and heat until it begins to 'haze'
    5. Pour the egg mixture into the center of the pan and keep shaking the pan while stirring the eggs with a fork as in making a scrambled egg mixture
    6. When the center of the omelette looks scrambled, leave the pan stationary for five to six seconds for the bottom to brown slightly
    7. Carefully fold the omelette in two and slip off the pan onto a plate
    8. Stuff the pancake with warmed mincemeat, pour over the brandy and set alight as it comes to the table



    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000