Three Slow Cooked Citrus Recipes and an Omelette Arnold Bennet (don't ask!)

There's something rather nice about the sharp flavour of citrus after the rich foods eaten in December.  Many thanks to the four bloggers who joined the Slow Cooked Challenge for January, even though one naughty blogger cheated (no change there then!)


Slow Cooking champ Lucy from Baking Queen 74 brings us a lovely fresh Slow Cooker Malaysian- Style Veggie Curry with Lime

I would describe this, Slow Cooker Pork with Star Anise and Orange from Gingey Bites, as a hug on a plate.  A rich slowly cooked meal with warming spice and the sweet zing of orange, just perfect for the cold weather we have been having recently.

Lamb Shanks have such an amazing flavour and are made for slow cooking.  Sarah has been busy in her Kitchen Shed (Tales from the Kitchen Shed) again and brings us a recipe featuring that January citrus favourite the Seville Orange!  Slow Cooked Lamb Shanks with Seville Oranges and Marmalade could easily grace a dinner party plate or make a great alternative to a roast for Sunday lunch.


This is Dom's Omelette Arnold Bennet here is what Dom said on his blog Belleau Kitchen:

" I am entering this recipe into the Slow Cooked Challenge hosted so beautifully by Janice from Farmersgirl Kitchen. The theme this month is soup but i've bent the rules of this challenge so many times I think Janice has given up caring... I will no doubt be making a soup at some stage this month but until I do..."

Soup?  No, Dom it was 'Citrus', even a wee squeeze of lemon on your smoked haddock would have done it, and then you didn't even add it to the Linky!!  You might wonder why I don't disqualify Dom, well it's because (shhh don't tell anyone) sometimes I cheat at Random Recipes ;-)

Next month there will be no theme, so bring me all and any slow cooked recipes, the linky will go up on Sunday. 

Labels: Citrus, Lamb Shank with Seville Orange and Marmalade, Omelette Arnold Bennet, Pork with Star Anise and Orange, Round Up, Slow Cooked Challenge, Veggie Curry

posted by Janice @ 07:30 4 Comments

Omelette Arnold Bennet for Best of British - London

The Best of British Challenge  has moved on, it started in Cornwall at the Chocolate Log Blog, then I took over here on Farmersgirl Kitchen with the Scottish challenge, last month Yorkshire was the county of choice over at Lavender and Lovage.  I didn't have any trouble thinking of recipes for the last three, but when Fiona at London Unattached announced that she was hosting for 'London' I was really stumped as to what to make.

I toyed with 'London Particular' a yellow split pea soup which is supposed to resemble the fog known as a London Pea Souper.  Then I thought I might make bagels after learning about the long tradition of bagel-making in the east end of London. In the end, I stumbled across a recipe for Omelette Arnold Bennet and I knew I had found my London entry to the Best of British Challenge.



The Omelette Arnold Bennet was created by the chefs at the Savoy Hotel in London for the writer Arnold Bennett, he loved it so much he insisted on it being made for him wherever he travelled. It's still on the menu  at the Savoy to this day.

Omelette Arnold Bennet (Serves 2)

This is a lower fat recipe using a cornflour based sauce rather than the traditional bechamel

Ingredients
200g smoked haddock (I could only get dyed smoked haddock but, for preference I would choose undyed)
200ml semi-skimmed milk
15g cornflour
25g parmesan cheese, grated
5 eggs (separate white and yolk from one egg)
10g butter
salt and pepper to taste

1. Place the fish in the milk and cook gently for about 10-15 minutes until the fish is cooked through. Remove the fish to another dish.

2. Mix the cornflour with a little cold milk  and pour the warm milk from the pan into the bowl.  Mix well and return to the pan, cooking through until thickened, add half the grated parmesan, season and stir in the yolk from the separated egg. Leave to cool.

3. Beat the white from the separated egg in a large bowl until it forms stiff peaks and set aside.
4. In another bowl, beat the 4 whole eggs.
5. Break the haddock into large flakes.


It's not the most photogenic of dishes, but we enjoyed the different textures of the layers and the salty, tangy flavours of the smoked fish and parmesan cheese pefectly offset by the eggs.  We raised a glass to Arnold Bennet and the chefs of the Savoy Hotel, for introducing us to this exceptional omelette.

The challenge ends on 23rd September, so there is still time to enter, find out more about the challenge and the prizes visiting London Unattached - Best of British

Labels: Best of British, eggs, fish, London, Omelette Arnold Bennet, parmesan, smoked haddock

posted by Janice @ 21:23 9 Comments