Monday, 20 June 2011

Recipe #23: Smoked oyster omelette with silken egg tofu & mushroom

So I found this lovely copper pan, with brass fittings, and thought it would be great to cook omelettes. Since copper distributes heat so evenly, it would be ideal. I invented this weirdly wonderful meal because I found this pan, just as I sometimes concoct dishes based on a specific wine in mind.

Although I have called this smoked oyster omelette, it is really the silken egg tofu that imparts a particularly unique texture. In fact, you could omit the oysters in you wish.

  • Smoked oysters
  • Silken egg tofu (usually in a vacuum-sealed cylindrical plastic wrapper)
  • Mushroom
  • Egg
  • Milk
  • Garlic
  • White onion
  • Black pepper (coarse ground)
  • Sea-salt (coarse ground)
  • Za'atar
  • Parsley
  • Celery
  • Capsicum

Sauté finely chopped garlic and onions in butter in a large fry-pan. Once they begin to turn golden brown, remove from pan. Place on base of copper pan, spreading them evenly.
While fry-pan is still hot, toss in sliced mushrooms and sauté quickly until nicely brown. Then remove and place aside.
Slice half a block of silken egg tofu into pieces about 1 to 2 cm thick. Gently place in fry-pan and slowly cook until bottom surface turns golden. Turn over and do likewise. Remove from pan and place with mushrooms.
In a bowl, whisk eggs, gently adding milk while doing so. Break remaining half of tofu block into very small pieces then add to egg-milk mixture. Keep whisking until tofu-egg-milk mixture is light and frothy. Add smoked oysters, followed by black pepper and sea-salt to taste. Pour contents into copper pan and spread ingredients evenly. Heat pan gently over low-to-medium heat until bottom of omelette begins to brown.
Place sautéed mushrooms over top of omelette, followed by fried tofu pieces and arrange nicely. Sprinkle a dash of za'atar, finely chopped parsley, celery and capsicums.
Place entire copper pan into pre-heated oven and bake omelette briefly until it turns completely golden brown.

To Serve
Remove from oven, allow to cool slightly and serve meal in the pan!

Complement with a light, zesty white wine.

Next> Recipe #24: Baked capsicum stuffed with weirdness

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