We took a break over Christmas and re-opened Tynan’s restaurant on January 6.
One thing that struck me though was the amount of people who were surprised that we were back working before Tuesday to get all the preparation work done. When you make all of your products yourself, a few days’ work is needed to get everything ready again.
One of the things most fridges are full of at the moment is unopened cheese, whether you bought it yourself or got it as a gift. This week’s omelette recipe is a good way of making a quick nutritious meal while using the ingredients you have available. You can vary your ingredients to suit what you have available to you. The Chocolate and Hazelnut Tart was made because I had nuts and chocolate in my store and wanted to use them.
Cheese & Bacon Omelette
1tsp Rapeseed Oil
3 Slices Streaky Bacon
3 Large Eggs
2oz Farmhouse Cheese, e.g. Knockanore, Carrigaline or one of your choice
6 Cherry Tomatoes
1 Sprig of Thyme
Salt & Pepper
Preheat the oven to 180°. Heat the oil in a frying pan and fry the streaky bacon, next add the cherry tomatoes and the thyme and cook for 1 minute. In a bowl whisk the 3 eggs together, season with salt & pepper and pour into the pan, cook for 1 minute and sprinkle over the cheese and place into the oven for 5 minutes until the omelette is golden brown.
Chocolate Hazelnut Tart
8oz Plain Flour
2oz Icing Sugar
4oz Butter, chopped
6oz Light Brown Sugar
1 Fresh Vanilla Pod
6oz Dark Chocolate, chopped
Preheat the oven to 180° and grease a 9” round loosed bottom flan tin. To make the pastry mix the flour and sugar together and rub in the butter until it resembles fine breadcrumbs, then add in the egg until you have soft dough, lightly knead on a floured surface and then place into the fridge for 1 hour. Remove from the fridge and roll out and line the flan tin and return to the fridge for 1hour (if time allows). Remove from the fridge and place the pastry into the oven and bake for 20 minutes, turn and bake for a further 5 minutes, remove from the oven and allow to cool.
Place the nuts on a tray and roast in the oven for 5 minutes until lightly browned. (Try to buy the hazelnuts without the brown skin on them, if not while they are hot place in a tea towel and rub off skins).
Into a small saucepan add the sugar, butter, vanilla pod and ¾ of the cream and bring to the boil, reduce the heat and simmer for 6 minutes, at this point don’t leave the sauce unattended as it can burn, keep it stirred until the mix has thickened and is a golden brown colour, then add the roasted hazelnuts and allow to cool in the fridge for about ½ hour. When the mix is cooled pour the mix into the pastry case.
In a saucepan bring the remaining cream to the boil, remove from the heat and add the chocolate, whisk until the chocolate is smooth and pour over the tart. Refrigerate for at least 1 hour before cutting.