Ruminations and recipes from a small kitchen in a big city.


A national symbol of Wales; an English cheese from Maffra containing an extract from the tropical Americas and four local eggs.

Talk about food miles. I just set a record.

Leek and Red Leicester omelette.

It was a nice lunch. Perfect for a lazy Sunday.

Crack four eggs into a jug; whisk lightly with half a cup of skim milk and a good dash of salt and pepper. Slice the white section of a leek into very fine rings. Grate a cupful of Red Leicester, the cheddar-style cheese infused with annatto, an extract of the seeds of the achiote plant (although the manufacturer's website declares annatto to be the plant. Don't ask me). I used Maffra Red Leicester and wondered, as I grated it, how much longer they will be permitted to use the Leicester name. Red Maffra doesn't sound the same.

Pour the egg mixture into a melting teaspoonful of butter in a non-stick pan. Scatter the leeks and cheese over the egg. Lid the pan. Cook on lowest heat for fifteen minutes maximum. Sometimes less. Depends on your stove.

Slide off onto a plate. Segment into quarters. Serve quarters with a salad of rocket, grated beetroot, grated carrot, walnuts and mayonnaise. Surprisingly delicious. And some crusty white bread.

That was it. The afternoon beckoned. Weekend papers or a walk on the beach?


Julie said...

Yum. I'm hungry now.

My understanding is, 'annatto' is the seed, and also the plant if you can't pronounce achiote. Or don't want to confuse your customers.

Man. Now I'm really hungry. I've got English cheddar here, I bet I could fake it.

kitchen hand said...

Any cheese will do, Julie.