06 November 2019 22:41
READ MORE RECIPES gimme s'more Bonfire Night 2019 recipes - from toad-in-the-hole to toffee apples Recipe BONFIRE BITES Enjoy Mrs Crunch's quick and simple comfort food recipes for Bonfire Night Recipe FIRE EATERS Make your Bonfire Night extra special with Mrs Crunch's dazzling recipes HALLOWEAT! Grab sweet deals on treats and impress the kids with spooky Halloween recipes Recipe DHALICIOUS Celebrate the end of National Curry Week with some quick recipes from Mrs Crunch The humble omlette may be the saviour of the lazy cook, simply fry some beaten eggs and voila you have a quick meal. However, for those looking for something more haute cusine, tonight's Masterchief contestants will be creating the Arnold Bennett omelette, here's how to make it. 1 This twist on a classic dish was created by a chef at the Savoy hotel for author Arnold Bennett Credit: Alamy The Arnold Bennett omelette is a twist on a classic dish created by cheif Jean Baptiste Virlogeux of The Savoy Hotel. This adaptation was created for novelist Arnold Bennett who finished his book Imperial Palace, during his visit.
As well as eggs, this omelette contains smoked Finnan haddock and when made correctly is described as light and fluffy. How do you make it an Arnold Bennett omelette? 200g un-dyed smoked haddock 10 black peppercorns Although making a traditional omlette may be fairly straight forward, for this dish you want a creamy yet light consistency, follow the method below. Start with the milk, pour it into a shallow pan, add the haddock, bay leaves and peppercorns and bring this to a simmer. Cook for five minutes and then lift the fish out of the pan, leave to cool, flake and then discard the skin.
Strain the milk into a new pan and beat the eggs together in a separate bowl. Now turn on the frying pan on a medium heat, add 15g butter and the eggs and stir with a fork until they fold together. Slide the omlette out of the pan and add the fish to it. Next preheat the grill and meanwhile clean the omlette pan and use it to start making the sauce. Melt the remaining butter, then add flour and cook for two minutes. Gradually add the milk and season to your taste. Finally pour the sauce over your omlette, cheese and grill for 3-5 minutes. This dish should be enjoyed immeadiately. When is MasterChef: The Professionals on the BBC? MasterChef: The Professionals series 12 continues TONIGHT (November 6) at 8pm on BBC Two. The show runs for seven weeks and the first stage of the competition is called the heats. Episodes usually airs on Tuesdays, Wednesdays and Thursdays at the same time each week, with the final being on the 24 December. You can watch episodes and catch up online via the BBC iPlayer.