Recipes from
Swaziland
Okay, I shared about cornmeal and my
braai experience in the Adventure Section, but here - finally - is a
recipe. And, it is one of the most fun things I've ever
cooked. It doesn't matter if you camp in Swaziland, the
Drakensberg Mountains, or Timbuktu. You can do this one.
I can do this one.
Omelets may be easy for some, but I've never really had a lot of luck getting them to be completely yellow. In my mind, that is a requirement for a successful omelet. However, if these omelets aren't completely yellow (and mine was), I don't think anyone would complain. It was just too much fun!
Add seasonings to taste which could include salt, pepper, hot chili powder, or whatever makes you salivate. After all the ingredients are in the bag, squeeze and squish them until everything is well mixed. Then, and THIS IS VERY IMPORTANT, remove as much air as possible from the bag before sealing it. If you don't do that, the bag will explode during the cooking process.
The omelets are cooked by tossing them in boiling water for about 10 to 14 minutes, depending on the size of your creation. Of course, you do want to be careful to remember whose bag is whose. Heaven forbid if someone else eats your omelet after all that squishing! A finished omelet should pull away from the plastic bag and should not be too soft in the middle. If you find your omelet is not cooked enough to your satisfaction after taking it out, you could drop it back in the bag for further boiling (or just pop it in the microwave for 30 seconds or whatever it takes to firm things up).
I can do this one.
Omelets may be easy for some, but I've never really had a lot of luck getting them to be completely yellow. In my mind, that is a requirement for a successful omelet. However, if these omelets aren't completely yellow (and mine was), I don't think anyone would complain. It was just too much fun!
COENIE'S
OMELETS
Potchefstroom, South Africa
|
lots of eggs diced ham shredded cheese |
seasonings to taste diced bell peppers 1 zip lock bag per person |
Each person making an omelet needs an individual zip lock plastic bag. The number of eggs in your omelet is a matter of taste. Coenie's wife, Tersia, told me that men need three eggs, women and children need two, and a mother-in-law needs one. Decide for yourself, break your eggs and empty them into the plastic bags.
I tend to overstuff my omelets with the cheese, meat, and peppers, but I was advised against that. Especially, don't put in too much cheese or it may not hold together. Extra cheese can (and should) be added afterwards.Add seasonings to taste which could include salt, pepper, hot chili powder, or whatever makes you salivate. After all the ingredients are in the bag, squeeze and squish them until everything is well mixed. Then, and THIS IS VERY IMPORTANT, remove as much air as possible from the bag before sealing it. If you don't do that, the bag will explode during the cooking process.
The omelets are cooked by tossing them in boiling water for about 10 to 14 minutes, depending on the size of your creation. Of course, you do want to be careful to remember whose bag is whose. Heaven forbid if someone else eats your omelet after all that squishing! A finished omelet should pull away from the plastic bag and should not be too soft in the middle. If you find your omelet is not cooked enough to your satisfaction after taking it out, you could drop it back in the bag for further boiling (or just pop it in the microwave for 30 seconds or whatever it takes to firm things up).