tag:blogger.com,1999:blog-3622698866604697432024-02-08T13:06:17.263+13:00a bite to eat...Eat. Drink. Dentist. Farmer. The life and times of a food enthusiast.lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-362269886660469743.post-6825443687288169162011-03-08T14:04:00.001+13:002011-03-08T14:17:49.571+13:00Kermadec Restaurant, AucklandWe had a brilliant weekend in Auckland, and one of the highlights of the stay was the Kermadec Restaurant and the degustation menu. This is not so much a review as a hazy recollection.<br />
<br />
The Kermadec, located right in the middle of all the action of the Viaduct, has long been a favourite of mine, and I didn't need much encouragement when LW suggested we go there for her birthday.<br />
<br />
We started with an "amuse bouche" which was a cube of watermelon surrounded by a cold watermelon soup. More of a glass of fruit juice than anything else, it was refreshing as could be. I was drinking a very dry sherry, whilst LW had a cocktail called Rosebud<br />
<br />
Then we were onto the fishy starters: firstly, Kingfish carpaccio with yuzu, soy, radish and fresh wasabi. Stunningly fresh and jumping with sharpness and bite.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjALJ3PeoqNUtX6scHLAx9uZRgsB9DYuOmn0ghzOWg-IAW8opuZB6OV1T99tEUCOEjnBowffSeQR0yzubjUDvttZN1ji9tjSvC3AZ4bVR_ZffLFJS5g2Mt7IhnCw5h5fE7kKKSsXgACWkRN/s1600/IMG_0995.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjALJ3PeoqNUtX6scHLAx9uZRgsB9DYuOmn0ghzOWg-IAW8opuZB6OV1T99tEUCOEjnBowffSeQR0yzubjUDvttZN1ji9tjSvC3AZ4bVR_ZffLFJS5g2Mt7IhnCw5h5fE7kKKSsXgACWkRN/s320/IMG_0995.jpg" width="320" /></a></div><br />
<br />
The second fish dish was a nutty scallop dish and beautifully rounded and balanced, quite soft and luxurious.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1avDbS0gOJTlQNvYzMHYTwTRGqc5RzE5ICBzMENuw66xRHR24Su5mTEQMY-NG6mvvYyNKYAwjH9KZ9IZn2_ZEp_opz-E8QDQlxE2OpG_2f5gBTy4wFsiuvm5n3YHRx0LRtxXLhzNARD0/s1600/IMG_0997.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1avDbS0gOJTlQNvYzMHYTwTRGqc5RzE5ICBzMENuw66xRHR24Su5mTEQMY-NG6mvvYyNKYAwjH9KZ9IZn2_ZEp_opz-E8QDQlxE2OpG_2f5gBTy4wFsiuvm5n3YHRx0LRtxXLhzNARD0/s320/IMG_0997.jpg" width="320" /></a></div><br />
<br />
I was going to have a glass of Perigrine pinot gris with these 2 dishes, but the waiter, although charming, was so busy that by the time he got round to it, I was ready for something darker for the red meat.<br />
<br />
The main course was a very rare venison with roasted shallots and chocolate "soil" that went with the delightfully tender deer extremely well. I drank a Gimblett Gravels Merlot with this that was smooth to the point of no return. It slipped down so well that our waiter, seeing my thirst, came and topped up the glass.<br />
<br />
And the dessert! A sphere of blueberry sorbet that had been chilled with liquid Nitrogen and filled with the lightest fruit mousse. Served with sorrel and olive oil which makes it sound right peculiar, but it wasn't. It was amazing.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6rJQyHIVqsq4djwjjySqtr_FpKWfXt_jH73SnxVGnSOsJhmydawFYXwe2hCcs3SQC0a5slV4n6PVm3gMo5rYyf-hEFFCmF3l2cUQSrB9WCb6G3oRtoXqat-CY9ZnY__trGNCf04Fs-xE7/s1600/IMG_1003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6rJQyHIVqsq4djwjjySqtr_FpKWfXt_jH73SnxVGnSOsJhmydawFYXwe2hCcs3SQC0a5slV4n6PVm3gMo5rYyf-hEFFCmF3l2cUQSrB9WCb6G3oRtoXqat-CY9ZnY__trGNCf04Fs-xE7/s320/IMG_1003.jpg" width="320" /></a></div><br />
<br />
By the time the waiter brought out a very fancy "happy birthday" plate written in chocolate with petit fours on the side, which tasted of rich fruit cake crossed with rich chocolate pudding) we were done!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCRLOMw2I3aI0TsWFrBVMpRjODeoxcdVe5nG2Hlaw9m5q4hVW3GblaYUoDBgd4d_UZez7BwbP0rh_RThAUpn2xKnlwpqNMLsjlNV0hV_ZaTPUfqMzx5rPIKHycCuzkJ8qYEkY3nioXX9zt/s1600/IMG_1004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCRLOMw2I3aI0TsWFrBVMpRjODeoxcdVe5nG2Hlaw9m5q4hVW3GblaYUoDBgd4d_UZez7BwbP0rh_RThAUpn2xKnlwpqNMLsjlNV0hV_ZaTPUfqMzx5rPIKHycCuzkJ8qYEkY3nioXX9zt/s320/IMG_1004.jpg" width="320" /></a></div><br />
<br />
For completeness sake, here's the whole menu:<br />
<br />
<br />
<div style="font: 11.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><b>KERMADEC RESTAURANT MENU</b></div><div style="font: 10.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">Cooling fruit, hibiscus, tansy, cornflower, chamomile and bergamot</div><div style="font: 10.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="font: normal normal normal 11.7px/normal Arial;"><b>Salads </b></span><b>Goats cheese </b>tube, Detroit red <b>beetroot, </b>hazelnut, orange, leaves, buds, flowers</div><div style="font: 10.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">$20.00</div><div style="font: 10.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><b>Curious cropper tomatoes</b>, muscovado olive, pine nut, <b>basil, </b>burnt fennel, fresh <b>buffalo curd </b>$23.00</div><div style="font: 10.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">English <b>peas, </b>Dutch white <b>broad beans</b>, spring onion, <b>mushroom </b>chawanmushi, crystal and paper $22.00</div><div style="font: 10.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="font: normal normal normal 11.7px/normal Arial;"><b>Entrée </b></span><b>Roasted veal sweetbreads</b>, marzipan macaroni, butternut squash, ginger, <b>red sage</b></div><div style="font: 10.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">$22.00</div><div style="font: 10.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><b>Silky chicken</b>, Koura, young coconut, lemon grass, piquant consommé <b>finger lime </b>$22.00</div><div style="font: 10.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><b>Scallops</b>, butter <b>apple</b>, toasted oats and milk, <b>hazelnut </b>butter<b>, rosemary </b>$23.00</div><div style="font: 10.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><b>Auckland Island scampi</b>, soubise cream, clove, mini sweet <b>carrot</b>, seven spices, <b>almond </b>zephyr $26.00</div><div style="font: 10.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><b>Easterbrook quail</b>, hulled wheat, black pudding, <b>truffle </b>chestnuts, tea prune, parsnip, <b>anise hyssop </b>$22.00</div><div style="font: 10.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><b>Southern ocean kingfish </b>carpaccio, yuzu juice, mirin, soya bean, daikon, pink radish, fresh <b>coppers folly wasabi </b>$20.00</div><div style="font: 10.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">Living Oysters wild and farmed freshly shucked<span style="font: normal normal normal 13.5px/normal Arial;"><b>KERMADEC RESTAURANT MENU </b></span><span style="font: normal normal normal 11.7px/normal Arial;"><b>Main Course</b></span></div><div style="font: 10.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><b>Wild Red deer</b>, beetroot purée, Tarakan <b>chocolate</b>, Banyuls, shallot, <b>raspberries </b>$42.00</div><div style="font: 10.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><b>King Cole duck</b>, Whitlof, cherries<b>, </b>Tokyo turnip, olive paste, <b>yuba pastilla </b>$39.00</div><div style="font: 10.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">Master stock braised <b>Wagyu short rib, </b>summer roots, leaves and flowers, <b>garlic Crème Brûlée </b>$ 40.00</div><div style="font: 10.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">John Flynn grass fed <b>beef rib eye </b>agria potato fondant, <b>gentlemans relish </b>$42.00</div><div style="font: 10.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><b>Perendale lamb loin</b>, goats cheese sandwich, fennel, Muscatel, broad beans, <b>mint, gorse </b>$42.00</div><div style="font: 10.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><b>Poulet Rouge</b>, smoked mussel, velouté, rock lobster, <b>white asparagus </b>$46.00</div><div style="font: 10.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><b>Roasted Hapuku</b>, pea vichyssoise, gem lettuce, periwinkles, crumbled pancetta<b>, tarragon </b>$39.00</div><div style="font: 10.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><b>John Dory</b>, cucumber, garlic cream, <b>lemon confit</b>, quinoa, currents <b>baby leeks </b>$42.00</div><div style="font: 10.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><b>Bread, Tubers, leaves, fruits, pods</b></div><div style="font: 10.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">Bread, organic flour, fresh churned butter made daily $4.50 Mixed leaf salad $10.00 Potato and truffle croquettes $9.00 Globe artichokes, Roma tomato, cucumber, buffalo yoghurt, lemon, saffron $12.00 Asparagus toasted nut and olive cereal $9.00</div><div style="font: 13.5px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><b>KERMADEC RESTAURANT MENU</b></div><div style="font: 11.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><b>Tasting Menu</b></div><div style="font: 11.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">$88.00</div><div style="font: 11.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">Cooling fruit, hibiscus, tansy, cornflower, chamomile and bergamot</div><div style="font: 11.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">Southern ocean kingfish carpaccio, yuzu juice, mirin, soya bean, daikon, pink radish, fresh coppers folly wasabi</div><div style="font: 11.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">Scallops, butter apple, toasted oats and milk, hazelnut butter, rosemary</div><div style="font: 11.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">Wild Red deer, beetroot purée, Tarakan chocolate, Banyuls, shallot, raspberries</div><div style="font: 11.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;">Iced blueberry balloon, cassis, olive oil, cheesecake, baby sorrel</div><div style="font: 11.7px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><i>Head Chef:<span class="Apple-tab-span" style="white-space: pre;"> </span>Richard Highnam Pastry Chef: Brian Campbell</i></div>lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.com2tag:blogger.com,1999:blog-362269886660469743.post-58284060126660005372011-02-27T12:44:00.001+13:002011-02-27T15:05:34.234+13:00Chilli or Chili (or Chile even)!There's one thing that gets me really excited in the food realm, and that's chillies (Can you tell from my blog background?). I'm not sure whether its the risk that comes with the burning from them, and how that can go from underwhelming to completely destructive, or maybe it's the jewel-like beauty of the plants when the fruits start to grow and ripen. It could even be the instant endorphin rush that comes with the fiery burning taste. And I really love the fact that the sensation of burning is illusory; that our senses are being toyed with by nature's chemical warfare.<br />
<br />
Whatever it is, I'm doubly indebted, on an annual basis to LW, who is so good at growing chillies. Doubly, because she hates the heat from chillies. The plants need a long season and plenty of sunshine and heat, and this year (and last year) we have had both. I'm very excited about the sauces I will make from the fresh crop this season, but meanwhile, as the ones in the garden start to ripen, I have taken down the lovely strands of dried chillis from last year that have been waiting patiently for me in the pantry, and made some jars of chilli salt.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgved3CatohoBI8qA1M27jZsTlzCSs_5junYDoQrS-noJECR__ac6oi7UwFMye_B3x9YwxdT5zOCcD8bll_yizYbvcThHri6OOgkHzVPuTjPIRlUcx8Ug52XaGrTICM9x7DaTcrWUoec5kN/s1600/IMG_0414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgved3CatohoBI8qA1M27jZsTlzCSs_5junYDoQrS-noJECR__ac6oi7UwFMye_B3x9YwxdT5zOCcD8bll_yizYbvcThHri6OOgkHzVPuTjPIRlUcx8Ug52XaGrTICM9x7DaTcrWUoec5kN/s320/IMG_0414.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdF46icwBJQETOJyMq7Cyg_m4au__Znp-1MLyHk6zj57iRCQJi5e7VWmkFPdfsNeLaLLEpm8XxbsIjLVdGJ00UgPPaKy__vRrGMjOY2JZTXaQIqWXb4oSMrSl-VBPy4XoMLrKkDKATjt9v/s1600/IMG_0416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdF46icwBJQETOJyMq7Cyg_m4au__Znp-1MLyHk6zj57iRCQJi5e7VWmkFPdfsNeLaLLEpm8XxbsIjLVdGJ00UgPPaKy__vRrGMjOY2JZTXaQIqWXb4oSMrSl-VBPy4XoMLrKkDKATjt9v/s320/IMG_0416.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;">some of the dried chillies</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>The recipe could not be easier: take the whole dried chillies, put them in a spice grinder (we use a coffee grinder - but not the one we use for coffee)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT2J3V7KNQLp4gJ4DAE9EX8wG4xbXLiYMa-0FqYsCFc0qIwaCXefJ7jN5plAK0S6yIYCn915qRvgw_i1s-ACIkfK1Lhx49OFHd2IabrcBnohW2ALiiOrT80im8JxtO-YPpeQ_mq97b80fs/s1600/IMG_0417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT2J3V7KNQLp4gJ4DAE9EX8wG4xbXLiYMa-0FqYsCFc0qIwaCXefJ7jN5plAK0S6yIYCn915qRvgw_i1s-ACIkfK1Lhx49OFHd2IabrcBnohW2ALiiOrT80im8JxtO-YPpeQ_mq97b80fs/s320/IMG_0417.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;">ready for grinding</span></div><br />
and pulverise until finely powdered - seeds and all. Then add some salt to preserve, desiccate and season, and, if warranted, a little sugar too. And then put in a well-sealed dry jar. And that's it!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJD56-dazTt6XWb3fNXHd8ydMsLCF3-jatybnfJzb3fj5zwUs4BOx7Zpx97fJMhbRdMw5I5sS67J4msXUbiiDXd8HT_qpUg8IVVw9xyuBScdAPo0CGgoTRVAPdzQ31Xa8HZgM3Gr3GiAv/s1600/IMG_0418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJD56-dazTt6XWb3fNXHd8ydMsLCF3-jatybnfJzb3fj5zwUs4BOx7Zpx97fJMhbRdMw5I5sS67J4msXUbiiDXd8HT_qpUg8IVVw9xyuBScdAPo0CGgoTRVAPdzQ31Xa8HZgM3Gr3GiAv/s320/IMG_0418.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;">the condiment is ready</span></div><br />
A couple of observations: the dust gets very fine, and airborne. Some coughing, sneezing, choking and rolling on the floor in agonizing, but illusory, pain is inevitable. Breathing apparatus, goggles, and a 20 micron charcoal reticulation filter in a fume chamber will keep this to a minimum.<br />
<br />
But the result is worth it; the salt is brilliant for all kinds of things; a rub for roasts, seasoning for all kinds of spicy dishes; a tiny pinch with some cubes of cheese; mixed into a batter to coat squid for frying; baked potatoes a la masochisme; swahili tadpoles; the list is elsewhere.<br />
<br />
And finally, when we were at the <a href="http://ourweefarm.blogspot.com/2011/02/waimamaku-wild-west-festival.html">Waimamaku wild west festival</a> yesterday, I scored a Bhut Jolokia chilli. (I am indebted to Clint from <a href="http://www.firedragonchillies.co.nz/">Fire Dragon Chillies</a> for that!) For a while, this fruit was regarded as the hottest chilli in the world. I say for a while because the title is controversial, and growers seem to breed increasingly hot chillis every year. But it's hot enough. About 4 times hotter than a habanero (my all-time favourite). This one is going to provide me seeds for next year (all being well) and I may well eat the flesh. I'll see if I can stand it! I'm not a macho "I can eat hotter chillies than you can" sort of person, but the taste from some of these very hot ones is beautiful, and the heat, as I say, generates an almost instantaneous endorphin rush. My favourite way of eating them is to soak the finely sliced flesh in light soy and a little rice vinegar for a few minutes, and then eat with some plain rice. I'll post the results.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8z0WsIxDN9QiDN5De-is2s3UctCbq9y8JiWrnmxOumaON_XZNmqiJvZgGy1VxCbryGRJw1ISs8sGrCh5DLlN3sAG5-2gdK4X9229Z75ZVHoJaPTFMZdT2TwSjBtC2vx3rqCZCBwunvD1R/s1600/IMG_0425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8z0WsIxDN9QiDN5De-is2s3UctCbq9y8JiWrnmxOumaON_XZNmqiJvZgGy1VxCbryGRJw1ISs8sGrCh5DLlN3sAG5-2gdK4X9229Z75ZVHoJaPTFMZdT2TwSjBtC2vx3rqCZCBwunvD1R/s320/IMG_0425.jpg" width="178" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;">my very own bhut jolokia!</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;">PS:</div><div class="separator" style="clear: both; text-align: left;">Well, I just de-seeded and chopped the rather frightening and aromatic chilli, being careful (sharp knife and fork) not to cover my fingers in the juice from the flesh. It smelt amazingly pungent and sweet at the same time. I put the seeds to one side to dry and have marinaded the flesh in soy and vinegar as planned. It is delicious! It tastes almost smoked, with a tropical fruit sweetness reminiscent of mango, or pineapple. But, bloody hell it's hot, in a creeping, "will this stop getting hotter because I can no longer think" kind of way. The reduced brain activity must surely be a reflection of the endorphin rush, and lasts about 15 min, but it's now an hour later and my lips still burn if I lick them. I think I have never tasted a hotter fresh chilli, ever. I may also have a new favourite...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.com1tag:blogger.com,1999:blog-362269886660469743.post-3507175348002140862011-02-08T17:53:00.000+13:002011-02-08T17:53:56.386+13:00Passata!It's that time of year that we go from famine to feast where tomatoes are concerned. Not that tomatoes are concerned about much.<div><br />
</div><div>I'm so proud of LW who's been slaving away in the veggie garden, tending the seeds she germinated, encouraging the seedlings, weeding, feeding and and pruning the swiftly-growing plants so that they crop well without falling over in the sub-tropical storms that pop up just when its time for the tomatoes to ripen. As a result, we have a beautiful crop of tomatoes, with a few amazing varieties represented here. The "Moneymaker" is the standard, and tastes good enough, and looks great, the "Beefsteak" is big and tasty, and the "Great White" (which is yellow) is great (but yellow), but the star is the "Brandywine"; a huge (as much a 500g per fruit) and ugly, split, odd, and misshapen as a tomato could get. But the flesh is a dense, almost watermelon texture, with few seeds, and the taste is that pure, old-fashioned sweet and tangy flavour that all tomatoes used to have until they started appearing in supermarkets with labels saying things like "grown for flavour" on them.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZrHw8OhljQxnJJGT6-qgdnuBubRT4sVheL8RNSpCQ6Pmfd7SYofBUscUMCJE__TFsVhXzx7SoCeAAPixSH8R-mGHuPsDQ8ylMJ5z04vCmffe5yvkZ4LkHHKWeDMV5gxIHRSfQIGx63CPt/s1600/IMG_0399.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZrHw8OhljQxnJJGT6-qgdnuBubRT4sVheL8RNSpCQ6Pmfd7SYofBUscUMCJE__TFsVhXzx7SoCeAAPixSH8R-mGHuPsDQ8ylMJ5z04vCmffe5yvkZ4LkHHKWeDMV5gxIHRSfQIGx63CPt/s320/IMG_0399.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;">of course I removed any dodgy bits...</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div>Naturally, they all ripen at the same time and the glut has to be used. And our favourite is passata. It could be made and put in jars, but we prefer to freeze ours and it keeps for a year, no problem.</div><div><br />
</div><div>Here's what I do: Gently sweat an onion and a few cloves of garlic. Deglaze the pan with white wine and some worcester sauce and add a few herbs. For this one I used dried <i>"herbes de provence" </i>and some salt<i>, </i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2unrL8xl5wQcLHaEEkTZuLxMaMClhZb3MC6M-STl6aVo8T5V11OuyArtka_xWcNNz8QUIGg6uXitpggjScePtyUflM-PJNj6YyNoYZtjbX4c8EPXQmejBP3Uknf09UnDHytDqtdA4NfG5/s1600/IMG_0397.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2unrL8xl5wQcLHaEEkTZuLxMaMClhZb3MC6M-STl6aVo8T5V11OuyArtka_xWcNNz8QUIGg6uXitpggjScePtyUflM-PJNj6YyNoYZtjbX4c8EPXQmejBP3Uknf09UnDHytDqtdA4NfG5/s320/IMG_0397.jpg" width="320" /></a></div><div><i></i>then add about 5 kilos of chopped tomato, and let it simmer in its own juices for about an hour. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb6h1BNWpjCfudYgNSCSg3KsuMGcGMw5PFM_k4Rmkkym4u1TrPs6PifzOWTlbRO9P70Y85otIO9Hi9VhSEJekAtvz2x1ltKa9aEUTafu5HP5wElQoCkBz1ZAQ3pwuM5bW7pxau70MFrvbu/s1600/IMG_0398.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb6h1BNWpjCfudYgNSCSg3KsuMGcGMw5PFM_k4Rmkkym4u1TrPs6PifzOWTlbRO9P70Y85otIO9Hi9VhSEJekAtvz2x1ltKa9aEUTafu5HP5wElQoCkBz1ZAQ3pwuM5bW7pxau70MFrvbu/s320/IMG_0398.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;">no really, I did.</span></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYe7F05NszbUnnburJLwF3u-1DHBpAxBKNkalkJ3Y5s5G1Y9gGklFv2KJ0wOlQcAlrullvHKWrqnl5TFT7EwhChcxNEq0Mp4Hy6PbCHtK_nhcR1FxGJGhk4FtCMWN4UO4d10CwcPX82mP9/s1600/IMG_0400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYe7F05NszbUnnburJLwF3u-1DHBpAxBKNkalkJ3Y5s5G1Y9gGklFv2KJ0wOlQcAlrullvHKWrqnl5TFT7EwhChcxNEq0Mp4Hy6PbCHtK_nhcR1FxGJGhk4FtCMWN4UO4d10CwcPX82mP9/s320/IMG_0400.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;">well, you'd never know.</span></div><div><br />
</div><div>Once the tomatoes have softened and fallen apart, put the whole lot through a mouli, and then bag it up in 250ml portions for the freezer.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD4HAPIXPqRNp0eUdkanxGW-hwwiTLY4N2hMmot4VP5Ub5jHUJtT24cf_v7Mgc4h9ld_jo43vY45slFBAJxWEN3vhHUqQOH9mYbH1IWZhAt_jp4C3jSQS0YzVj4QHavkb8285vOfSWVn-W/s1600/IMG_0401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD4HAPIXPqRNp0eUdkanxGW-hwwiTLY4N2hMmot4VP5Ub5jHUJtT24cf_v7Mgc4h9ld_jo43vY45slFBAJxWEN3vhHUqQOH9mYbH1IWZhAt_jp4C3jSQS0YzVj4QHavkb8285vOfSWVn-W/s320/IMG_0401.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoAtlJwpAb4_O5plrMQ5gq8fq9_-pF7LuVXBdRZgd24eX8ctESFnLt2RQSFYaBQshRIf58ij_yfxAujefgLCcJg5_LN9Yq1LYup1i00jIEGOjCHnyLaNGor4iSqjWhScwmmPMuIQzkFctA/s1600/IMG_0402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoAtlJwpAb4_O5plrMQ5gq8fq9_-pF7LuVXBdRZgd24eX8ctESFnLt2RQSFYaBQshRIf58ij_yfxAujefgLCcJg5_LN9Yq1LYup1i00jIEGOjCHnyLaNGor4iSqjWhScwmmPMuIQzkFctA/s320/IMG_0402.jpg" width="320" /></a></div><div><br />
</div><div><br />
</div><div>It makes a great pizza topping, or pasta sauce, or, as LW did, is the basis for a brilliant <a href="http://ourweefarm.blogspot.com/2011/01/real-tomato-sauce.html">ketchup</a>! </div><div><br />
</div><div>Very useful stuff, and a great way of stretching out the tomato season all year round.</div>lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.com1tag:blogger.com,1999:blog-362269886660469743.post-519086304954926812011-02-08T12:54:00.000+13:002011-02-08T12:54:50.139+13:00Chicken Satay Mk2Hello again! I've been remiss on my posting, but now I'm back.<br />
<br />
We had a few leftovers the other night; a garlicky chicken stock from a roast chicken, some pieces of cold roast chicken, and the usual selection of seasonal veggies; so it was time for another chicken satay. Especially as my thoughts have turned to the island of Bali, where LW and I and a couple of good friends from Melbourne are heading in August...<br />
<br />
I cooked the rice in the garlic and chicken stock for a rice that was quite delicious, and a wee bit "Heinanese"<br />
<br />
I made a salad by finely dicing the tomatoes and cucumber, and then adding some coarsely ground roast cashews. I added parsley (because the coriander has all gone to seed) and Vietnamese basil, & then dressed it with a combination of rice wine vinegar, fish sauce and olive oil.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbn8HV80sB5ENWouQEfy46pCSOvojVkcN8J3SmzREMF4V5a8N46ZMgs3L29NlmEAcQu70oVIbCofmtdEDQpKuq_97WCJvzxl47UK3nj6Rz_WBYj65cs8nfP4isoYaTmDfilXDYVC7yF5r8/s1600/IMG_0379.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbn8HV80sB5ENWouQEfy46pCSOvojVkcN8J3SmzREMF4V5a8N46ZMgs3L29NlmEAcQu70oVIbCofmtdEDQpKuq_97WCJvzxl47UK3nj6Rz_WBYj65cs8nfP4isoYaTmDfilXDYVC7yF5r8/s320/IMG_0379.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO7W91juvwB3BrR0fsGVbyFTwYvZpRMmIHU6pQvYcsVuTvEXheRkVFn2NLRsnM39O3utIJ0qQBYUsfhCbfKIv6qY18JdC-u4W2fnv-GV9C9rlEek3G1zHqPF3j1nvbbR5HowvXnCj5w_sT/s1600/IMG_0380.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO7W91juvwB3BrR0fsGVbyFTwYvZpRMmIHU6pQvYcsVuTvEXheRkVFn2NLRsnM39O3utIJ0qQBYUsfhCbfKIv6qY18JdC-u4W2fnv-GV9C9rlEek3G1zHqPF3j1nvbbR5HowvXnCj5w_sT/s320/IMG_0380.jpg" width="310" /></a></div><br />
<br />
The chicken was too friable to stay on skewers, so I shredded it and fried it until frispy in hot oil, and then added a satay sauce made from peanut butter and all the usual condiments. In the frying pan it instantly curdled and clung to the fried chicken like a shy toddler to it's mother's leg.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdjKun22lW9r6Uk7FRie1uFympAFXG3fprYIoHBKIYt1ivoG1fL7dZowviTi2DJSHStbE0Vzuygltpt-RlNEDBtQzZb0bblM5VPGbJ1cPwnEWKCZNGMKPOAYUdo2EzSRCv4e8VBSr1lsx8/s1600/IMG_0381.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdjKun22lW9r6Uk7FRie1uFympAFXG3fprYIoHBKIYt1ivoG1fL7dZowviTi2DJSHStbE0Vzuygltpt-RlNEDBtQzZb0bblM5VPGbJ1cPwnEWKCZNGMKPOAYUdo2EzSRCv4e8VBSr1lsx8/s320/IMG_0381.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUv8Y1EKf6QPlmn6brjF1n4AxAz4uCq4hcszn1euP1qhKUdr3Oc2knTSmYNE1Is7ZP47QQ0lVbU_Z1bPRuD_NekqB-bMLz_0UcdrgxEugzJgbb9y4Fh2YHmzJjAxAzWONyJwdkgrT84lG_/s1600/IMG_0382.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUv8Y1EKf6QPlmn6brjF1n4AxAz4uCq4hcszn1euP1qhKUdr3Oc2knTSmYNE1Is7ZP47QQ0lVbU_Z1bPRuD_NekqB-bMLz_0UcdrgxEugzJgbb9y4Fh2YHmzJjAxAzWONyJwdkgrT84lG_/s320/IMG_0382.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJgIQ3oTSlHeml93x8xBpB5n6_jaO8KGhUztSJDBMt2CyGZ3b6J9ZWwuNWlIcf4Vpk-zYNKNf_r4TRohfQOOFgakFcChU4dycAeuKVh4IDnwVqdeHLONIo8yGdKlh7c7wosTJhFp8GVr4/s1600/IMG_0383.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJgIQ3oTSlHeml93x8xBpB5n6_jaO8KGhUztSJDBMt2CyGZ3b6J9ZWwuNWlIcf4Vpk-zYNKNf_r4TRohfQOOFgakFcChU4dycAeuKVh4IDnwVqdeHLONIo8yGdKlh7c7wosTJhFp8GVr4/s320/IMG_0383.jpg" width="320" /></a></div><br />
<br />
I then served it all up, and within a matter of minutes, it was gone, and all we had left was a delicious aftertaste.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYLb6NVQyDOvtALcFtaCMSqqNCu9jqmYWQZ7NJG0oOeDYYGuVkIyjY4O9oYiFTbpnyQR48pKY8rKPfwt1TlNUry19X0s2gNCxEhWRG4U5iwfRwVbSSTfa-9Nh6KjeCoL21hkK5zVgn88pH/s1600/IMG_0384.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYLb6NVQyDOvtALcFtaCMSqqNCu9jqmYWQZ7NJG0oOeDYYGuVkIyjY4O9oYiFTbpnyQR48pKY8rKPfwt1TlNUry19X0s2gNCxEhWRG4U5iwfRwVbSSTfa-9Nh6KjeCoL21hkK5zVgn88pH/s400/IMG_0384.jpg" width="400" /></a></div>lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.com0tag:blogger.com,1999:blog-362269886660469743.post-19206636994398753142011-01-10T20:43:00.000+13:002011-01-10T20:43:49.741+13:00a culinary miscellanyHello all, and a very happy new year! We've just had a lovely 2 weeks wherein my Mum and Dad came and visited us from Yorkshire! They had good weather, and we ate and drank like it was christmas. Now I'm a little sad, they have gone away, and my stomach is looking forward to a week of light, vegetarian food to recover!<br />
<br />
Meanwhile, here are some highlights from the last few days:<br />
<br />
1: The confit of duck (see previous post) cooked up beautifully!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGkgVfHfIA55AhQz7HXf22WqloHP5RAEPovkm3ttWxRJlD35oxpYUCFM4AJtUGeV-bpFpIWZ7bsgewKTbV2mpuksnCayyxC6FNYtsOp9D7PUx0I0niPU8VVD19BlnNV9iU4YLv2GU1FsFw/s1600/IMG_0356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGkgVfHfIA55AhQz7HXf22WqloHP5RAEPovkm3ttWxRJlD35oxpYUCFM4AJtUGeV-bpFpIWZ7bsgewKTbV2mpuksnCayyxC6FNYtsOp9D7PUx0I0niPU8VVD19BlnNV9iU4YLv2GU1FsFw/s320/IMG_0356.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>All I can say is: I must do it again soon; very succulent, very moreish, and probably shortening my life by a day or 2. But as long as it shortens the far end of it, I'm happy with that.<br />
<br />
2: Kamakura is a restaurant in Russell, and, although it is a lovely place, we have omitted to go there for nearly 2 years. I can't think why. We took the foot ferry from Paihia, a brief journey guaranteed to make the meal feel like a holiday. The weather was sublime, and the sunset dramatic.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-_WxkKnOFVYKbKm1o77ndIWRbfO0HqReDi62lNLELHgaEe_ycBbuHHAuMa2amxigDaSCFn6oHxOlCWZUVw3ccgmAQGHOggqQshAa2IsMJJ8bMGkeUgU1yX0_0Gj3UpGUoUO7E7DPpIcH/s1600/IMG_0359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-_WxkKnOFVYKbKm1o77ndIWRbfO0HqReDi62lNLELHgaEe_ycBbuHHAuMa2amxigDaSCFn6oHxOlCWZUVw3ccgmAQGHOggqQshAa2IsMJJ8bMGkeUgU1yX0_0Gj3UpGUoUO7E7DPpIcH/s320/IMG_0359.jpg" width="320" /></a></div>And the food was even better than I remembered; I had a salad of soft-shell crab with asian greens and sesame dressing,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH452D5M_oXP-E1SI_sZICGnkpR_GocHd0jPtwemV9yx0YemFkgeFE1p2zVn9Mq-k2rINEBxb__IjyHspmJAaN5g6LbK8G3Q3xLLfhK1ydebbPt2Xe3os2fnEeq_13qozmAfEP7aLAhbEm/s1600/IMG_0358.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH452D5M_oXP-E1SI_sZICGnkpR_GocHd0jPtwemV9yx0YemFkgeFE1p2zVn9Mq-k2rINEBxb__IjyHspmJAaN5g6LbK8G3Q3xLLfhK1ydebbPt2Xe3os2fnEeq_13qozmAfEP7aLAhbEm/s320/IMG_0358.jpg" width="320" /></a></div>followed by a remarkable shoulder of lamb slow-cooked in duck fat.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3i_56ERHnAlK7bCyxLjb2uQxNg2yTNdy9qwFGskIz3cbCfumb8YlI6-4gIidrdEt56XKxLPp0ErA2oPlKVl6mxGuZ-2_tEW9nj4_sLz_H-xcsAq-cVM0iXGXa6jdnJ2wSlZrHR9HjdHQo/s1600/IMG_0360.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3i_56ERHnAlK7bCyxLjb2uQxNg2yTNdy9qwFGskIz3cbCfumb8YlI6-4gIidrdEt56XKxLPp0ErA2oPlKVl6mxGuZ-2_tEW9nj4_sLz_H-xcsAq-cVM0iXGXa6jdnJ2wSlZrHR9HjdHQo/s320/IMG_0360.jpg" width="320" /></a></div>And lo! It was even better than the confit of duck! I have to try this at home. Everyone's meal was of an equally good calibre, and we will definitely be back.<br />
<br />
3:. We took Mum and Dad to Auckland to stay overnight and than take them to the airport today. This involved a lengthy and lovely lunch at the Crystal Harbour chinese restaurant on the viaduct. Every lunchtime they do Yum Cha, and it was really good, and, as usual, we ordered too much. The evening saw us at Kermadec, also on the viaduct and the meal there was brilliant; The seared tataki yellowfin tuna was just right, and the pork belly was excellent, too.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibdMxKXJ9_P5vhZbMLpw7ojfK9fUdDP4sfb0l3KgmYLx2Nr1msx_pbk42ZRgcIN55s7_LIuj6Zh2uvhdD3KwdtCEcX8YrZn908q4x_kBv6_e4Ln2uu3oG_9vo8SBXW-uZ8RtHkCy4Ghbzz/s1600/IMG_0364.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibdMxKXJ9_P5vhZbMLpw7ojfK9fUdDP4sfb0l3KgmYLx2Nr1msx_pbk42ZRgcIN55s7_LIuj6Zh2uvhdD3KwdtCEcX8YrZn908q4x_kBv6_e4Ln2uu3oG_9vo8SBXW-uZ8RtHkCy4Ghbzz/s320/IMG_0364.jpg" width="320" /></a></div>Mum and dad had a really lovely salmon tartare, and the grilled snapper that LW had and the grilled bluenose cod Dad had were sensational.<br />
<br />
And so, back home, where, for want of something a little simpler, LW picked some of the corn-cobs from the veggie garden. Steamed, buttered and salted it was definitely the sweetest corn we've ever had. Even raw it was superb.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMGCj6QiOSrpQgEI3HLDSy3hyphenhyphen8vIjzWXHRZMq4xAgUaKfECU3nsLdyC4SHKhAXoxKjE2I-gGv2hpq1SmJBkJGEcn20sZuDOZS3BLbtjI1w3VzydKJZk_Mm_1ZPaH_xu7wHz7C9sKEPxy4/s1600/IMG_0365.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMGCj6QiOSrpQgEI3HLDSy3hyphenhyphen8vIjzWXHRZMq4xAgUaKfECU3nsLdyC4SHKhAXoxKjE2I-gGv2hpq1SmJBkJGEcn20sZuDOZS3BLbtjI1w3VzydKJZk_Mm_1ZPaH_xu7wHz7C9sKEPxy4/s320/IMG_0365.jpg" width="320" /></a></div>lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.com1tag:blogger.com,1999:blog-362269886660469743.post-23884620596077768772010-12-20T21:47:00.000+13:002010-12-20T21:47:05.279+13:00Confit of DuckThere may be a theme emerging. Fatty, unctuous meats cooked slowly and often more than once. This is no coincidence. Confit of duck is one of my favourite things in the world of food; the first thing I look for on a restaurant menu, and one of the reasons for which I love the south-west of France so much. (Even if it is a little distance from here...)<br />
<br />
And yet, I've never cooked a confit of duck (nor any other meat for that matter), so I thought I'd better start somewhere, and christmas seemed a better place than most. This year, LW and I are going to spend christmas afternoon with our good friends with whom we share soup and sandwiches over the winter months. We're sharing the cooking, and then we shall, in traditional style, eat too much, and snooze...<br />
<br />
So to the confit. 2 days ago, I butchered two ducks into portions: 4 legs, 8 pieces of breast and wing.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZGdsixZk1Xxs6xqSy3tJGyevsW3MjAbwgS1dJtjRKolPGS91DzrKTiSWRNDFXl_x5mAq9ziNiQbiwPAiTOEqu8gULqSgyO7IkaJja6RT1jWXS5Gy56lPkxMgTDDNAhNie8NQMI8eP8Od/s1600/IMG_0337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZGdsixZk1Xxs6xqSy3tJGyevsW3MjAbwgS1dJtjRKolPGS91DzrKTiSWRNDFXl_x5mAq9ziNiQbiwPAiTOEqu8gULqSgyO7IkaJja6RT1jWXS5Gy56lPkxMgTDDNAhNie8NQMI8eP8Od/s320/IMG_0337.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjCbPrC2UqczK_hz2UFOsXsOiMAP9xQ6wDTzTh54AYsoPpPcR4bAkLA8EpE1QFr88MmfpSSnG2n-_IqgI8h5Jo9b0PwBfmWrQblMUA_Jg-n8SfJVLkavvMWmgh1zpG0bgmEkx4XnpQlEvN/s1600/IMG_0338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjCbPrC2UqczK_hz2UFOsXsOiMAP9xQ6wDTzTh54AYsoPpPcR4bAkLA8EpE1QFr88MmfpSSnG2n-_IqgI8h5Jo9b0PwBfmWrQblMUA_Jg-n8SfJVLkavvMWmgh1zpG0bgmEkx4XnpQlEvN/s320/IMG_0338.jpg" width="320" /></a></div><br />
I then thoroughly seasoned the meat with a dry rub of salt (loads) pepper, thyme, bayleaf and garlic. The pieces were then packed into a baking dish and allowed to marinade for 48 hrs in the fridge.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtVW0fiizv9C99NB2iWooOikOO2fqy93Ij3DUQECMziDEteIpHumwq2pLHnwFEJXYqaFCmwXauwGJQMpbKtj0mRQlUbiKpT87577NtxaMurSA8WNjpWHrYqtQcQqxYL1Y993PCd-hSsZH9/s1600/IMG_0339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtVW0fiizv9C99NB2iWooOikOO2fqy93Ij3DUQECMziDEteIpHumwq2pLHnwFEJXYqaFCmwXauwGJQMpbKtj0mRQlUbiKpT87577NtxaMurSA8WNjpWHrYqtQcQqxYL1Y993PCd-hSsZH9/s320/IMG_0339.jpg" width="320" /></a></div><br />
<br />
Today, I batch fried the pieces in a little oil to brown the surfaces of the meat and skin.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSpxmF3H2SbPbh_dt47D91b5kWTiH6uZT5sUUM_miSEAReH7wdySuIjcsu80hUK0NjO9RDlgh_ERHNl5KRugSPY0oUlSOvoIwWhkTZuXqn7SnFUiKroEML_lGPVCMC03ydzwetQpVnpVzQ/s1600/IMG_0347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSpxmF3H2SbPbh_dt47D91b5kWTiH6uZT5sUUM_miSEAReH7wdySuIjcsu80hUK0NjO9RDlgh_ERHNl5KRugSPY0oUlSOvoIwWhkTZuXqn7SnFUiKroEML_lGPVCMC03ydzwetQpVnpVzQ/s320/IMG_0347.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU2bsDNnR2yyzm_jh24NeXNiRL5SUtEjbXBjiIXe094BxfMcXX8Nc2pyRPfLV0szJG4svfZ0A-C4hHzwCVPvGONFNEbdtmMzXg-ax0a006-J7OFC9zjrYsK6CD-hfB0Zkd1v5cUfTAsuCH/s1600/IMG_0349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU2bsDNnR2yyzm_jh24NeXNiRL5SUtEjbXBjiIXe094BxfMcXX8Nc2pyRPfLV0szJG4svfZ0A-C4hHzwCVPvGONFNEbdtmMzXg-ax0a006-J7OFC9zjrYsK6CD-hfB0Zkd1v5cUfTAsuCH/s320/IMG_0349.jpg" width="320" /></a></div>Meanwhile, in a low oven (140 degC) I melted my entire collection of duck fat. This was about 1.5 litres of it, including the fat rendered from the pieces whilst I browned them.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7JKzNW2qULzNH2kBgJXzdrbXLOUcvJ4L0t3JOR6ZKj6Bc-nNg7uOaziltAYmQ-vNuq1oauZK_RdEnzhFOgkwE3Bk4ygAksJ1FBoc8Xhy8o4egPpkWKqnc5RFJvi644Xx3RvmC1lH8WCT/s1600/IMG_0350.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7JKzNW2qULzNH2kBgJXzdrbXLOUcvJ4L0t3JOR6ZKj6Bc-nNg7uOaziltAYmQ-vNuq1oauZK_RdEnzhFOgkwE3Bk4ygAksJ1FBoc8Xhy8o4egPpkWKqnc5RFJvi644Xx3RvmC1lH8WCT/s320/IMG_0350.jpg" width="320" /></a></div><br />
Once the browning was done, I packed the pieces as tightly as I could into the baking dish full of melted duck fat (it nearly covered them)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKSchAO5-3c3cwgpAsV4WI7b1qdiBY96DxJfnYsEay_dhRbWOZKlFI5S0eQ-sjgRVsty1qYeGspHn2SexP27qhQlYfpqvuoKJWIP2ol7mzjP6_bGZOyyVTQHvOLHJhsODk689bxCjaikgR/s1600/IMG_0351.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKSchAO5-3c3cwgpAsV4WI7b1qdiBY96DxJfnYsEay_dhRbWOZKlFI5S0eQ-sjgRVsty1qYeGspHn2SexP27qhQlYfpqvuoKJWIP2ol7mzjP6_bGZOyyVTQHvOLHJhsODk689bxCjaikgR/s320/IMG_0351.jpg" width="320" /></a></div>and put the whole lot in said low oven for 2 hours, at which point the meat should be nearly falling off the bone (but not quite). Any portions that were not completely covered by fat need turning 2-3 times during the process.<br />
<br />
This is as far as I have gone as I write.<br />
<br />
The next stage will be to allow the whole lot to cool, and then pack it into sterile preserving jars until we get hungry. They'll keep like this for months if necessary, but it's unlikely that any will last as long as that due to the seductive power of the canard.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieNuWo_PlGF6nBKt7ijRmya1RFC6LevjxDZ9_SlwgcP0PdgKV4WK_RSH98LKuqEdYHZiI5AjMhq9HyEHsxWsMT0x7ACWSj16YveEFpr1N1oEYiqQTfcGQpS-yR7FmdPpKmZIlkCbWxdTPa/s1600/IMG_0352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieNuWo_PlGF6nBKt7ijRmya1RFC6LevjxDZ9_SlwgcP0PdgKV4WK_RSH98LKuqEdYHZiI5AjMhq9HyEHsxWsMT0x7ACWSj16YveEFpr1N1oEYiqQTfcGQpS-yR7FmdPpKmZIlkCbWxdTPa/s320/IMG_0352.jpg" width="320" /></a></div><br />
<br />
To cook, the meat simply needs cooking very hot in an oven for another 5 minutes until the skin is frispy. The fat can be recycled for another day. Needless to say, none of it goes to waste; it's the best thing in the known universe.<br />
<br />
Photos will be posted. Duck will be eaten, and, in related news, we have several ducklings running around the garden, blissfully unaware of their rather tenuous future. Forage, my pretty ones, live lives of reckless joy...lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.com2tag:blogger.com,1999:blog-362269886660469743.post-8981188724976929612010-12-20T09:55:00.000+13:002010-12-20T09:55:58.220+13:00French Onion SoupJust what I'm doing making a rich, hearty soup on a day which, whilst pouring with rain, is also about 23degC and very humid, is anyone's guess. But the guess would have to include in it the notion that I'm making Confit of Duck for the 1st time, and I couldn't possibly let a litre of fragrant, sweet duck stock go to waste (or the freezer, which now resembles an old, forgotten mini black hole that someone made with the Large Hadron Collider and then quickly shoved into a cupboard to gather dust, and everything else within its event horizon, before anyone noticed.)<br />
<br />
So <i>soupe a l'oignon</i> it is.<br />
<br />
I'll admit, I made this up, it may be a mile or two from the authentic, but it tasted delicious, and there's none left. When the humidity reaches about 90%, my inclination to research tends towards zero.<br />
<br />
I very gently sweated 3 medium sized onions for about 40 min, with a spoonful of soft brown sugar and some oil.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFmDYVoMEpfDDHX4LpaWVxmlrRbbTj-3l8R1BEmpw30t33TOw8fDft96Eac1_gt4_tCZRGa1vPY4H3huT-BSwWjfaU7ek2lHQFTFCWQbSZGaJ0tvsd2XSa3ErlQNtRa4f05gxC9UwrpYD/s1600/IMG_0341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFmDYVoMEpfDDHX4LpaWVxmlrRbbTj-3l8R1BEmpw30t33TOw8fDft96Eac1_gt4_tCZRGa1vPY4H3huT-BSwWjfaU7ek2lHQFTFCWQbSZGaJ0tvsd2XSa3ErlQNtRa4f05gxC9UwrpYD/s320/IMG_0341.jpg" width="320" /></a></div>When they were very soft, I upped the heat, and deglazed the pan with some sherry, some brandy and some white wine. The smell was excellent! I also added some dark soy sauce for depth of colour and saltiness.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQbI58DriVE_x0hmCDg6roD43GShoqRaPRiMpsUOf8_65gUkP8pPx5IXdDPv7MTPSv7KzHhdWgdS5YNBKTZEP2eEcC3FtX4EKK-_3HNeGpvp6_O6OxpUeiG_dSNCvWLMhSWtRZdfwy9HQA/s1600/IMG_0342.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQbI58DriVE_x0hmCDg6roD43GShoqRaPRiMpsUOf8_65gUkP8pPx5IXdDPv7MTPSv7KzHhdWgdS5YNBKTZEP2eEcC3FtX4EKK-_3HNeGpvp6_O6OxpUeiG_dSNCvWLMhSWtRZdfwy9HQA/s320/IMG_0342.jpg" width="320" /></a></div><br />
<br />
The stock was ready and heated, and when the alcohol was burnt off the onions, I added it, and seasoned to taste. Yum.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsCBQpsXvVoNLqgtl5Dhnca56XduLabLtizZtdRC9nnpplqXep7VWq3e2CSqbbYxI-gOrxZXntP-tu9CIW2B6GBWX1QKLRnDeFkQsYBf0Rv2Yp_Vj1JSicUNXVPJgAbKbA3bnDpG3si3rf/s1600/IMG_0343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsCBQpsXvVoNLqgtl5Dhnca56XduLabLtizZtdRC9nnpplqXep7VWq3e2CSqbbYxI-gOrxZXntP-tu9CIW2B6GBWX1QKLRnDeFkQsYBf0Rv2Yp_Vj1JSicUNXVPJgAbKbA3bnDpG3si3rf/s320/IMG_0343.jpg" width="320" /></a></div><br />
<br />
Meanwhile, I sliced a baguette, and drizzled some olive oil onto the slices which I then baked in a medium oven for 30 min to croutonize them. I made an aiolioilio (I'm sure that's how everyone in Italy, Spain, Portugal and southern France spells it) with wet garlic (just in season) salt (the seasoning, not the spy) and really good olive oil added slowly to form a thick emulsion.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvjAQm5I7YYhj7TmhLhVNFsMqGMDsZkAmzUP8vJ2TQ28yIwk0K9kWltnhyphenhyphentF6TMxRZ4SmGLEKew6XHJg5kXdDhe2fqm4v0BIKqtAM7py58hl6joXSIV-2u34R6PlSdWwiffhtdp1LFAfx/s1600/IMG_0344.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvjAQm5I7YYhj7TmhLhVNFsMqGMDsZkAmzUP8vJ2TQ28yIwk0K9kWltnhyphenhyphentF6TMxRZ4SmGLEKew6XHJg5kXdDhe2fqm4v0BIKqtAM7py58hl6joXSIV-2u34R6PlSdWwiffhtdp1LFAfx/s320/IMG_0344.jpg" width="320" /></a></div><br />
<br />
I then slathered the croutons with the garlicky paste and covered them with grated gruyere.<br />
<br />
The toasty things then went on top of the bowl of soup, and back under the grill for no more than 3 weeks.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsY1_afmLfAa6uYL1_RmpZWHZSZiJn-vLs2MuQknHrixpft16xb8BYuw42soatVb5k0RoLGoJjijB_OB7G_aZXwueY_F0MUbeL3JuJs1tIZI2hH4lJXd90il0adMyPpNwcVRWkkivPFADo/s1600/IMG_0345.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsY1_afmLfAa6uYL1_RmpZWHZSZiJn-vLs2MuQknHrixpft16xb8BYuw42soatVb5k0RoLGoJjijB_OB7G_aZXwueY_F0MUbeL3JuJs1tIZI2hH4lJXd90il0adMyPpNwcVRWkkivPFADo/s320/IMG_0345.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">oh joy. Even in midsummer.</div><br />
<br />
Serve, remembering not to touch the bowls for fear of melty fingers.lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.com2tag:blogger.com,1999:blog-362269886660469743.post-66504974717609437812010-12-13T14:00:00.001+13:002010-12-13T14:08:24.598+13:00Fat Pig Wine Festival<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Yesterday was the 3rd "Fat Pig" wine festival, and they couldn't have chosen a better day for it. The fat Pig winery is a very small (2 acres) winery and hosts this event so that other small winemakers may showcase their product. There were 5 or 6 winemakers represented, 3 food stalls and a lot of people. For additional entertainment there was a really good band playing everyone's favourite cover versions of classic rock tunes. So. Wine, sunshine, good food, dancing, 500 drunk people. What could be finer?</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6_oE1F3MJtmRuH3NiFMN9y9YDIP91PhS3upWYnlE00lSo6JwBsM5bEMNLEqoKXS2eGyfczVfk7MTD-euE7gYFlXrMCmpTWWEqeQNFZXsSPP6bSc9vd_MsSbIYTr8xTd91KzOyQrLU9Vn/s1600/IMG_0321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6_oE1F3MJtmRuH3NiFMN9y9YDIP91PhS3upWYnlE00lSo6JwBsM5bEMNLEqoKXS2eGyfczVfk7MTD-euE7gYFlXrMCmpTWWEqeQNFZXsSPP6bSc9vd_MsSbIYTr8xTd91KzOyQrLU9Vn/s320/IMG_0321.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS2ZUUSORJmqUSaszNzcq9eUuA2n89-Si78MebqYXcSHzLuFrYrn6YpY_IPJ_kf64GW2NG_qyreMzPED6LyLY_79wqE7IenPn16bCH-167uAiqmKnOMyborGjTh_GCAsSA7XlUrEvpvSHN/s1600/IMG_0322.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS2ZUUSORJmqUSaszNzcq9eUuA2n89-Si78MebqYXcSHzLuFrYrn6YpY_IPJ_kf64GW2NG_qyreMzPED6LyLY_79wqE7IenPn16bCH-167uAiqmKnOMyborGjTh_GCAsSA7XlUrEvpvSHN/s320/IMG_0322.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsEQM4XTXHr5Izu_6aB5MiaYVnopno_p7iiM3VnZqLXExO17f1S7ZzQgNEramIuV3xq6fdcvQv4EGJ64rvlefIiVFMxSPnsxMAORWhd1wiGgwl-qt2ieRkcY0dVUjxsWKGsgARpfmYEq0-/s1600/IMG_0324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsEQM4XTXHr5Izu_6aB5MiaYVnopno_p7iiM3VnZqLXExO17f1S7ZzQgNEramIuV3xq6fdcvQv4EGJ64rvlefIiVFMxSPnsxMAORWhd1wiGgwl-qt2ieRkcY0dVUjxsWKGsgARpfmYEq0-/s320/IMG_0324.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEJe5XhcYAS9ffW9FIZJqgxgb5wY3bge1Bm7bFsG3n2VI5_-Hc4LBZUEPXyAzM3f8hLy86-buWZN4t0i-Mfhwn8mbe3m97UFTrDZx7YYfbDIxAj9R_8794H5mpv9LJD5bv9ItWOjsHyiRU/s1600/IMG_0325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEJe5XhcYAS9ffW9FIZJqgxgb5wY3bge1Bm7bFsG3n2VI5_-Hc4LBZUEPXyAzM3f8hLy86-buWZN4t0i-Mfhwn8mbe3m97UFTrDZx7YYfbDIxAj9R_8794H5mpv9LJD5bv9ItWOjsHyiRU/s320/IMG_0325.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnlv3sX-3jYCSgCQv6TH9VoKEm6GOJ6TINQa-Yl6v-1KlLRhFuonQUG5-Q5usmcESpk91eQbn5KNSSM8T6otuMExiVxE-rGKkX-Gr35fmakOWCPJ1HHaQ96_TkJZjpqGuSbQB_PAzB17XK/s1600/IMG_0326.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnlv3sX-3jYCSgCQv6TH9VoKEm6GOJ6TINQa-Yl6v-1KlLRhFuonQUG5-Q5usmcESpk91eQbn5KNSSM8T6otuMExiVxE-rGKkX-Gr35fmakOWCPJ1HHaQ96_TkJZjpqGuSbQB_PAzB17XK/s320/IMG_0326.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOEd4-PvccY_4Kqbd2QfTFRNBIa0qUGn1MZWPKlDosXCiSQyIYVdYSa-g-nRsYXZfbZ_JY7gAdzkvMSqECjcI9dbXbx45-cWQtRnKAL7kEoVz3poFwYmbmn0o3UQMbJF8DORQsN7tqSgSq/s1600/IMG_0327.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOEd4-PvccY_4Kqbd2QfTFRNBIa0qUGn1MZWPKlDosXCiSQyIYVdYSa-g-nRsYXZfbZ_JY7gAdzkvMSqECjcI9dbXbx45-cWQtRnKAL7kEoVz3poFwYmbmn0o3UQMbJF8DORQsN7tqSgSq/s320/IMG_0327.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGvNjZjGwmjNu6AXvB_ezzdqrCiR5WThf77Fp98p8PfI4znpezjXMXV054Mpf9u8a2E5HdiSQ_20jUJoxCfYBo2mYfa-pld2Y3qoviSwxMpc9ZGXHpj2dpdLrtKGD8iXmlkjw56JRhRPXe/s1600/IMG_0328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGvNjZjGwmjNu6AXvB_ezzdqrCiR5WThf77Fp98p8PfI4znpezjXMXV054Mpf9u8a2E5HdiSQ_20jUJoxCfYBo2mYfa-pld2Y3qoviSwxMpc9ZGXHpj2dpdLrtKGD8iXmlkjw56JRhRPXe/s320/IMG_0328.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn71-aZSQbt8jhZINpzlpsF0iPPV24OS3Ry9TXrjFRtJhKH3aYNGA-e9Q8vvtv0gShFYncu2ojvG-PkpCvgogrKCzOdzwCQZhZd1PlgH7DnTgJA19z9l8AaNqBn6IWqRQEKCnKy-JCvXnt/s1600/IMG_0329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn71-aZSQbt8jhZINpzlpsF0iPPV24OS3Ry9TXrjFRtJhKH3aYNGA-e9Q8vvtv0gShFYncu2ojvG-PkpCvgogrKCzOdzwCQZhZd1PlgH7DnTgJA19z9l8AaNqBn6IWqRQEKCnKy-JCvXnt/s320/IMG_0329.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvSTFbMbIVyNetIdh-nMt9eFRKGEdXljrZY1X0yVWQRzsE3QT7HDk0vtVqpi2Dd362nvDNOmPdcCxOWwa5ywXQKNgGEeALB0E5-nNLtaqHllwxsLaeCRjI078RugRoKMcIyN3jy68McdD/s1600/IMG_0330.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvSTFbMbIVyNetIdh-nMt9eFRKGEdXljrZY1X0yVWQRzsE3QT7HDk0vtVqpi2Dd362nvDNOmPdcCxOWwa5ywXQKNgGEeALB0E5-nNLtaqHllwxsLaeCRjI078RugRoKMcIyN3jy68McdD/s320/IMG_0330.jpg" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The event started at 11.30 and ended, all too soon, at 5.30pm. And despite the intense heat, everyone looked like they were having a brilliant time.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">We went with a 4 friends, one of whom has a big 6-seater truck, and LW, gracious, and teetotal, as ever, agreed to drive. We found a big table to sit around, and calculated that, by the time we really needed it we'd be in the shade of the avocado tree behind us. And so it was! The food went down well (Thai fishcakes, Chicken satay, a big cheeseboard and some couscous salad) and the drink even better; The wineries involved in the day were:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Fat Pig winery: they grow Shiraz and make a really good rose.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Marsden Estate: A bigger winery with some prize-winning lines. We especially liked the Pinot Gris.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Morepork Winery: Just across the road from the Fat Pig. Makes a pinot gris</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Bent Duck: Makes a very passable chardonnay!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Chinook estate: Pinot gris (I didn't like this as much)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ake Ake: Makes a range of wines, with a particularly good Chambourcin being my favourite!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">We got home all (except for particularly LW) slightly the worse for wear, and then we...</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Feasted! On very slow-cooked (7 hours or more at 100 degC!) pork belly and crushed new potatoes, tomato & feta salad and then Tiramisu! Oh, and a little more wine.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Roll on next year...</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div>lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.com1tag:blogger.com,1999:blog-362269886660469743.post-61303295037945536802010-12-01T14:08:00.004+13:002010-12-07T15:52:43.318+13:00Noodles! (Wuhan hot-and-dry noodles, to be precise)One of the many highlights of a trip to Auckland is the chance to visit a good, big Asian supermarket or 2. I love to find and experiment with ingredients, sauces and packets of things I don't recognise, and I love the almost infinite variety of packet noodle products.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2G5FFYuNFJ1pGFP14mBGf8V5PZcNOD20e1sI5PF5y2EZDP0YKCISDhRkjDI5wS1NhEobLtpalK0nfBAIr9I9TBSY9YufnC8KXLOS2YQJrZbpYvmJPG_ZFfZm6cbq_NwSObgx-YEB1T2K/s1600/IMG_0314.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2G5FFYuNFJ1pGFP14mBGf8V5PZcNOD20e1sI5PF5y2EZDP0YKCISDhRkjDI5wS1NhEobLtpalK0nfBAIr9I9TBSY9YufnC8KXLOS2YQJrZbpYvmJPG_ZFfZm6cbq_NwSObgx-YEB1T2K/s320/IMG_0314.jpg" width="320" /></a></div><br />
<br />
Often, I'll basardise a recipe with additions of my own, but, in this case I'm following the instructions, detailed as they are, and seeing how it comes out. I have a second packet of the same noodles I can play with later if needed!<br />
<br />
I like the detailed description of the product, and the packaging:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvmUMF0nFrz3QR3mePkspeijD7Yy9PFS1NyZeBnj16ps9_nngiv4kYL1Jp6Lw6kid73OCC2eKbfwbog_VkIbkSuAa4_KiyGAIdX5htSfdHyAfovXDzvBpPF5hKgjlycuiHhSSttXOvZNVO/s1600/P1060909.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvmUMF0nFrz3QR3mePkspeijD7Yy9PFS1NyZeBnj16ps9_nngiv4kYL1Jp6Lw6kid73OCC2eKbfwbog_VkIbkSuAa4_KiyGAIdX5htSfdHyAfovXDzvBpPF5hKgjlycuiHhSSttXOvZNVO/s400/P1060909.jpg" width="300" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNr8qAiUHRKoQYE5Ng51WmZkC2Uw_IPFQAmMXB3AT0OGCcHjgKjIzszMQEUUWVgXoSgMmU1at1tGILaBNUfKVTg9SDFyk0WBoVK8vBqq8GgpXcu17FPLuFlSBf_cuaOrmJlUqfVhfvJpxU/s1600/P1060910.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNr8qAiUHRKoQYE5Ng51WmZkC2Uw_IPFQAmMXB3AT0OGCcHjgKjIzszMQEUUWVgXoSgMmU1at1tGILaBNUfKVTg9SDFyk0WBoVK8vBqq8GgpXcu17FPLuFlSBf_cuaOrmJlUqfVhfvJpxU/s400/P1060910.jpg" width="400" /></a></div><br />
<br />
And the verdict?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9T_WbBAlOqf7OXxVwzs35lPDC2MaV_vSaTG5KkSJXTdjIfVqcK3uBs_lMyzLhx6G-nqrkc2qazeEpNBauF0ja9dq1l47-pePV5kVrn02UB8pP4SkV9ml_uYesINNhLHG5a118998aObD/s1600/IMG_0316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9T_WbBAlOqf7OXxVwzs35lPDC2MaV_vSaTG5KkSJXTdjIfVqcK3uBs_lMyzLhx6G-nqrkc2qazeEpNBauF0ja9dq1l47-pePV5kVrn02UB8pP4SkV9ml_uYesINNhLHG5a118998aObD/s400/IMG_0316.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">surprisingly tasty: the packets are quite complex mixtures, the main ones being a sort of tahini-style spiced sesame paste, and a chilli paste with spices and oil. There's also a packet of light soy and one of pickled radish. I'd definitely have it again.</div>lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.com0tag:blogger.com,1999:blog-362269886660469743.post-24357463148008174322010-11-30T22:27:00.000+13:002010-11-30T22:27:16.287+13:00Chicken SatayMmm... I haven't made a satay sauce in ages, so, having suggested it for a friend's get-together, I thought we'd have some ourselves.<br />
<br />
The sauce has more varieties than Heinz, and mine is different every time. Here's what I did this time:<br />
<br />
Sweat finely-chopped onion, ginger and garlic in a saucepan with a little oil, and then, when softened, I added a glug or two of Chinese cooking wine, some soy sauce (light and dark), some oyster sauce, chilli sauce (homemade) and some palm sugar. I seasoned with some ground cumin, coriander and cardamon, and salt and lemon juice. Then, after simmering for a minute or two to get the alcohol out of the wine, I added about 2 tbs of smooth peanut butter and stirred the thick mixture. I then added hot water, a little at a time until the sauce was the ideal consistency. I seasoned more to taste, and that's it! Probably a million miles from an authentic Indonesian recipe, but it tastes good to me!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmsULmOX8wuW0V7mRWVFwKQKFzYi6ddd9EDRpY1-nmjeOs2nH2ovStfyRAKns4D4hKry16dpUkGENknIPL43SVcv9wELHufm5mSr4X0PnrOREjHBDbCh5I6LY2CnJDJUxeWSuwxoX6Rtk/s1600/IMG_0310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmsULmOX8wuW0V7mRWVFwKQKFzYi6ddd9EDRpY1-nmjeOs2nH2ovStfyRAKns4D4hKry16dpUkGENknIPL43SVcv9wELHufm5mSr4X0PnrOREjHBDbCh5I6LY2CnJDJUxeWSuwxoX6Rtk/s400/IMG_0310.jpg" width="400" /></a></div><br />
<br />
Meanwhile I cut some chicken breast into thick strips and skewered it and then battered it thin under some cling-film. I placed it on the grill pan and seasoned it with salt, pepper, lemon juice and then sprayed some oil onto it. Of course, I was in too much of a hurry to remember to soak the skewers...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUTPSMDdiUEjxumr-JrkgblCEIKPtGLXRI1fP9-6eMsM1kx2KVB7RbO7Vm2-YqqeZLEM51XoQhkeC_RA_1TfRbnyuq42zzXl6_T94sIK44p9gsSyb7iMVB0awKesc8qCqsrp7vSCa1ZQw9/s1600/IMG_0311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUTPSMDdiUEjxumr-JrkgblCEIKPtGLXRI1fP9-6eMsM1kx2KVB7RbO7Vm2-YqqeZLEM51XoQhkeC_RA_1TfRbnyuq42zzXl6_T94sIK44p9gsSyb7iMVB0awKesc8qCqsrp7vSCa1ZQw9/s400/IMG_0311.jpg" width="400" /></a></div><br />
<br />
Meanwhile, I made some coconut rice. (1 cup long-grain rice, 1.5 cups watered down coconut cream, salt to taste) Simmer for 7 minutes, then lid on and heat off for 20 min (no peeking).<br />
<br />
Meanwhile I laid the table.<br />
<br />
Meanwhile, I cooked the chicken under a hot grill (only needs 3 min) and served like so: (note the finely-charred skewers).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zZ2QhUZehURi28cyq-V56v3Qd35t2uHdFPsLFiqG-91mDvS4KDbdr0GDFDqK0EpF9_ywUIr33wBX_em29GU4BS3Xsg6X8Mp3_8b8iTEqL1EjD8BLwh6_romzQ3KM7HjCHq1YXdeLniWG/s1600/IMG_0312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zZ2QhUZehURi28cyq-V56v3Qd35t2uHdFPsLFiqG-91mDvS4KDbdr0GDFDqK0EpF9_ywUIr33wBX_em29GU4BS3Xsg6X8Mp3_8b8iTEqL1EjD8BLwh6_romzQ3KM7HjCHq1YXdeLniWG/s400/IMG_0312.jpg" width="400" /></a></div><br />
<br />
Delicious! And filling. I made too much satay sauce, so I will freeze the rest.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp5Dk5w_iSgVXAL1gkF6TvmNKlSHH4DiHbcDJLSlqfW6jirLnGFQ2wi3czR8xNKD50U3RHOkJkd4B77U_cLNgwJWoIOe0D5X_6QBAKLy-ADm5at8O25owaDIkHvmMGjFq9gmDWdABqYbc6/s1600/IMG_0313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp5Dk5w_iSgVXAL1gkF6TvmNKlSHH4DiHbcDJLSlqfW6jirLnGFQ2wi3czR8xNKD50U3RHOkJkd4B77U_cLNgwJWoIOe0D5X_6QBAKLy-ADm5at8O25owaDIkHvmMGjFq9gmDWdABqYbc6/s400/IMG_0313.jpg" width="400" /></a></div>lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.com1tag:blogger.com,1999:blog-362269886660469743.post-70332079014935594942010-11-22T18:05:00.000+13:002010-11-22T18:05:37.237+13:00Tira, and quite possibly, misu.Yesterday I took part in the second cheesemaking course. As before, it was excellent, and if anyone is contemplating learning how to make cheese, and lives in NZ, you should not go past these courses, run by <a href="http://www.makecheese.co.nz/">Jean Mansfield</a>.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPfy8t3XiKLDUvl1pc9tOjXarSQLZbiOZG45NqzHKacNvGTSI0ugGmyNW4CYU5qrrw0J_HclF-vctNUiCcu9602Nsv1idJO9CJkfVWGb8LLpQGlZ98MKZ56TkrjYedo6Ikpbu4-AK-eJFF/s1600/IMG_0296.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPfy8t3XiKLDUvl1pc9tOjXarSQLZbiOZG45NqzHKacNvGTSI0ugGmyNW4CYU5qrrw0J_HclF-vctNUiCcu9602Nsv1idJO9CJkfVWGb8LLpQGlZ98MKZ56TkrjYedo6Ikpbu4-AK-eJFF/s400/IMG_0296.jpg" width="400" /></a></div>Yesterday's course took us through the making of Camembert, Gouda (blue and white) and Marscapone.<br />
<br />
Needless to say, the Camembert and Gouda need to be matured, and are doing so in the fridge (which I have had to turn down to the lowest setting so that the bacteria and mold can develop). Apologies to all who wanted a very cold drink...<br />
<br />
However, the Marscapone is ready, and I've never made Tiramisu before, so it just had to be done. Especially as my wonderful dental assistant and her husband make their own Kaluha, and have given us a bottle!<br />
<br />
So I bought some sponge fingers (<span class="Apple-style-span" style="font-family: sans-serif; line-height: 21px;"><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Savoiardi" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; text-decoration: none;" title="Savoiardi"><span class="Apple-style-span" style="color: black;">Savoiardi</span></a>)</span> and we had all the other ingredients:<br />
<br />
Whisk 4 egg yolks with 200g of caster sugar, then, when the mixture is pale and thick, add the marscapone and whisk till smooth. Add a tsp of vanilla extract. Fold in the beaten whites of 4 eggs.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYw8g3kyzGR6sD3T-fXWCilCzWGoifpcG3fnM82qCcyUZNTr5sSoG2dbc7PQBpIm-X-1JmTAJvPS8QX8IamPkgqojLGnx0JSlRNSyrdQxr6o6X1wXnFtP1OiWBW9uTY33UgU4YRFu1rIKr/s1600/IMG_0297.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYw8g3kyzGR6sD3T-fXWCilCzWGoifpcG3fnM82qCcyUZNTr5sSoG2dbc7PQBpIm-X-1JmTAJvPS8QX8IamPkgqojLGnx0JSlRNSyrdQxr6o6X1wXnFtP1OiWBW9uTY33UgU4YRFu1rIKr/s400/IMG_0297.jpg" width="400" /></a></div><br />
Meanwhile: soak (briefly) the sponge fingers in a mixture of cold espresso and kaluha,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbchaESkCK64eEHVD4Yy4Jh0AqQBoa157pY3AGC02enjGKyMb3QshEALdRhCMJuA9RKRffGVGSVZE5EboX3w0tWoXmXFUxdy56PPBvlGSay-noy5dOQ9XnqzKG17g8K9nQ-87IE42nR6RJ/s1600/IMG_0298.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbchaESkCK64eEHVD4Yy4Jh0AqQBoa157pY3AGC02enjGKyMb3QshEALdRhCMJuA9RKRffGVGSVZE5EboX3w0tWoXmXFUxdy56PPBvlGSay-noy5dOQ9XnqzKG17g8K9nQ-87IE42nR6RJ/s400/IMG_0298.jpg" width="400" /></a></div>and make a layer in a bowl/dish/supertanker.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_OA8jx7aOHFIIZUg3Tnam26G9nrK0t_BrNzOwjHvQVWDUXozcOwPB3_PdIL6IXQkEhXDtgip7m5Bi9-c81TsA0pZQxScpQGsQxg3X6y-1XN7HPDVQtM1DY9WHhEWT4vKOAV9Sgp12eNe2/s1600/IMG_0299.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_OA8jx7aOHFIIZUg3Tnam26G9nrK0t_BrNzOwjHvQVWDUXozcOwPB3_PdIL6IXQkEhXDtgip7m5Bi9-c81TsA0pZQxScpQGsQxg3X6y-1XN7HPDVQtM1DY9WHhEWT4vKOAV9Sgp12eNe2/s400/IMG_0299.jpg" width="400" /></a></div>Cover with about half the eggy/cheesy goodness and grate some chocolate over it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwWs0Fp_-yQqmIv-iR8vIcQa494VwREygN_PzeBQ0qnt4Uxc8zZL5XrkHbgd9vmkBsVeWUuEB8rDTMaO5AOJpya5-1nr5we2HLtKnigXUkL0dwJhtxd_gDC4O-_FwxcYawPIoNAxHO8pI4/s1600/IMG_0300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwWs0Fp_-yQqmIv-iR8vIcQa494VwREygN_PzeBQ0qnt4Uxc8zZL5XrkHbgd9vmkBsVeWUuEB8rDTMaO5AOJpya5-1nr5we2HLtKnigXUkL0dwJhtxd_gDC4O-_FwxcYawPIoNAxHO8pI4/s400/IMG_0300.jpg" width="400" /></a></div> Then another layer of soaked fingers, and the rest of the cheesy/eggy goodness and more grated chocolate.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKG6HqGFwRunb9WvpsyMmpPM5vQPT_PJMEk6UG13szYrQLg2-NijAbSzlZXb5axNizcSTStWi6CyIsWl-fI7nY-5zGLZkOksUMxPj0qBh9FLxQl57DHhaQbLXcX1wNG_aZKtlzPhGb7Ma/s1600/IMG_0302.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKG6HqGFwRunb9WvpsyMmpPM5vQPT_PJMEk6UG13szYrQLg2-NijAbSzlZXb5axNizcSTStWi6CyIsWl-fI7nY-5zGLZkOksUMxPj0qBh9FLxQl57DHhaQbLXcX1wNG_aZKtlzPhGb7Ma/s400/IMG_0302.jpg" width="400" /></a></div>Then place in a fridge (or ram into an antarctic glacier if you are using a supertanker) for about 3 hours.<br />
<br />
Then eat. Tiramisu was invented in 1985. So something wonderful did come out of the 80's. I'm amazed that it took so long to be invented, but, perhaps, people made it all the time but never called it that?lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.com3tag:blogger.com,1999:blog-362269886660469743.post-35098859442253406182010-11-21T18:02:00.000+13:002010-11-21T18:02:10.941+13:00Spaghetti with PippisActually, I may have the spelling wrong. Some people spell them Pipi, some spell them Pippi. Who knows? Who cares?<br />
<br />
Down at the beach, at low tide, I play with the dogs. It's a simple game, I throw a stick and the dogs rush into the sea to retrieve it. The 1st one there gets the stick, and is hounded (quite literally) by the other 2 who share the honour of returning it to me. Sometimes I throw more than one stick and the process becomes more complicated.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFS_WKJmx_eCY8bB7yH2TJMbrvVp_7sn3z5txvxxh1728F59phRXJ-OAqNZejws4NK5IyoQ2BLJH41rNNpyjaI5CqKKFMgLuuidAAl6DUB9e169irQYbWM5Gx77HqHYsDp9EOI7jhjO11h/s1600/P1010285.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFS_WKJmx_eCY8bB7yH2TJMbrvVp_7sn3z5txvxxh1728F59phRXJ-OAqNZejws4NK5IyoQ2BLJH41rNNpyjaI5CqKKFMgLuuidAAl6DUB9e169irQYbWM5Gx77HqHYsDp9EOI7jhjO11h/s400/P1010285.jpg" width="400" /></a></div><br />
<br />
Meanwhile, as I tire the tireless dogs, LW and, in this case, LW's Mum dig for Pippis. There are 100s of them and it doesn't take long to get the 30ish required per person to make this dish. So, bucket full of clams, boot full of dog-tired dogs, we head home for the freshest seafood dish:<br />
<br />
The Pippis are washed of any grit and sand, and then covered in fresh water for an hour or so. then I fry some onion and garlic, add a little <i>herbes de provence </i>and<i> </i>some dried chilli and when it's all softened and starting to engolden, I add about 2 cups of white wine and simmer for 10 min until the wine has lost its sharpness. The smell should be amazing by now. I then add the drained Pippis and steam them in the pan until they open.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi050eErHhYTOcRGUwiMGA1SrqNk9WV-wr6RoG82uajmyNw8sTKxE1ByXgMtSG3aCryAInKsrvMgKEDmSDwN-u5P9XKfweVcbiVAOA8Kbru7G8rpbnZ7sUO8SNn2-HuymVePTwhoPhMtLH1/s1600/My+HipstaPrint+0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi050eErHhYTOcRGUwiMGA1SrqNk9WV-wr6RoG82uajmyNw8sTKxE1ByXgMtSG3aCryAInKsrvMgKEDmSDwN-u5P9XKfweVcbiVAOA8Kbru7G8rpbnZ7sUO8SNn2-HuymVePTwhoPhMtLH1/s400/My+HipstaPrint+0.jpg" width="400" /></a></div>The dish is finished with some cream and a handful of chopped parsley. I then mix in some cooked spaghetti and serve.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgngVo9LXoOYMHF32BF47TrX0dYUv5o8PdVw9uE-NShlK9IWhTGVqVFCE8R4BPu69qIJxrhsB8HsEKKITzwi3ZrBGIou4-CLPWtJnr37O4gJuU_pqQ8NxMgZ3l-DPHUUPYlK2xGdPrMcYIv/s1600/My+HipstaPrint+0_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgngVo9LXoOYMHF32BF47TrX0dYUv5o8PdVw9uE-NShlK9IWhTGVqVFCE8R4BPu69qIJxrhsB8HsEKKITzwi3ZrBGIou4-CLPWtJnr37O4gJuU_pqQ8NxMgZ3l-DPHUUPYlK2xGdPrMcYIv/s400/My+HipstaPrint+0_2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9dwg6XpU1rTaCmedhe3BFJfQbBn2u0Zemix7nk_ez83nLjGdn8d48ZxtTSE7erAZJRPtOvGp1xCpVtlIilyMFeuys68RD5dKH23jB2GO8cb2SngcqlDGj1CSi2JIEX_JgUZiaMh3lv6l/s1600/My+HipstaPrint+0-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9dwg6XpU1rTaCmedhe3BFJfQbBn2u0Zemix7nk_ez83nLjGdn8d48ZxtTSE7erAZJRPtOvGp1xCpVtlIilyMFeuys68RD5dKH23jB2GO8cb2SngcqlDGj1CSi2JIEX_JgUZiaMh3lv6l/s400/My+HipstaPrint+0-2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Pippis are tiny, bright orange/red and have a mild, sweet and slightly nutty seafood flavour. They are plentiful, easy to catch and some of the best kaimoana* I know of.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6EnGq6xSwrY1-I4nQx6XQa5TjRHGxeMGXl_RQjuihyphenhyphendeXGmc3c55dFM4fCJs4YJAXKUpkB1eRwN4zVv0Sc2tgWXhrNsiC7BB_298OJKgyttaRIFfw2khyphenhyphenitrpliE_nQQvuQD2KsIKDyAC/s1600/Screen+shot+2010-11-21+at+5.54.19+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6EnGq6xSwrY1-I4nQx6XQa5TjRHGxeMGXl_RQjuihyphenhyphendeXGmc3c55dFM4fCJs4YJAXKUpkB1eRwN4zVv0Sc2tgWXhrNsiC7BB_298OJKgyttaRIFfw2khyphenhyphenitrpliE_nQQvuQD2KsIKDyAC/s200/Screen+shot+2010-11-21+at+5.54.19+PM.png" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
*kaimoana- A Maori word meaning seafood. I used it because collecting seafood in this way is a Maori tradition.lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.com1tag:blogger.com,1999:blog-362269886660469743.post-90081987049552283512010-11-21T17:37:00.000+13:002010-11-21T17:37:55.653+13:00Biryani too. The sequel.Well!<br />
<br />
I didn't win. The standard of curries was, as anticipated, very high, and Bart made the most well-balanced and delicious chicken Thai Green Curry. I know that it's an old favourite, and a curry I have eaten often, but, truthfully, it was the most fragrant, excellent version of this dish I've ever eaten. It's not pictured here, but it is in the white ceramic pot. Lurking. Smug. About to win.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBfkWQfMk2YEbRzcMHNNEVwzcSVtZFupWUMZmEvVwY8_4R9fsc_T1cWQXPox_7pGwLUqI-y9AHIUmeLru5zZt6gFc3hiWGpwYd4v0EzKnubqvtGHLbs3AvO_JuRzuWrlENwGhGySGXZ6De/s1600/IMG_0287.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBfkWQfMk2YEbRzcMHNNEVwzcSVtZFupWUMZmEvVwY8_4R9fsc_T1cWQXPox_7pGwLUqI-y9AHIUmeLru5zZt6gFc3hiWGpwYd4v0EzKnubqvtGHLbs3AvO_JuRzuWrlENwGhGySGXZ6De/s400/IMG_0287.jpg" width="400" /></a></div><br />
The other curries were also amazing and diverse. We had a Malaysian pineapple curry, beautiful, sweet and almost a dessert,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUQrIBtnSWadbD9izFY7B7Zech71ah9yz_ltb63ZJ43M6BqsffzTWbJl3y4bpIPJFrxte5-HfNxBUV4GNKXk0-Gs1UlNacfKl_MZ11ypBGuf4-NMbHMtLZhRafP4IjUhPjGZc2WJxn9vW/s1600/IMG_0292.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUQrIBtnSWadbD9izFY7B7Zech71ah9yz_ltb63ZJ43M6BqsffzTWbJl3y4bpIPJFrxte5-HfNxBUV4GNKXk0-Gs1UlNacfKl_MZ11ypBGuf4-NMbHMtLZhRafP4IjUhPjGZc2WJxn9vW/s400/IMG_0292.jpg" width="400" /></a></div>a Chicken curry with cashew nuts and blackened spices that was very lovely and very different from the heavyweights of Indian cuisine,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1kTyPYQuswI7geQbCz3N_qJwZBWmYXbQF-9DS_CToe3YYsfCFxTAG0EqpDkaDmja8__ExPXneSOYjdY6xDO6qqmHmVqhdtLni1IhRUi0Q1zJx4xFzKgy4Y2d76BwvLvsGQGUJyFgpxRa8/s1600/IMG_0291.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1kTyPYQuswI7geQbCz3N_qJwZBWmYXbQF-9DS_CToe3YYsfCFxTAG0EqpDkaDmja8__ExPXneSOYjdY6xDO6qqmHmVqhdtLni1IhRUi0Q1zJx4xFzKgy4Y2d76BwvLvsGQGUJyFgpxRa8/s400/IMG_0291.jpg" width="400" /></a></div>and a spinach and paneer curry that was just lovely.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjda7d_4LupjVWmSxlKc7bn7ih_r2mkuuaDFJxsy8bnjdbfaLX3-eXKp9wpDBcFwv7WnB0KmKEJJ0i48GIwuIDmKIbWJvTXF-5iD5ZvXRaB2zV7Y8pTxmmmfRLXBFPeODUUVxrF5G2dfESj/s1600/IMG_0290.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjda7d_4LupjVWmSxlKc7bn7ih_r2mkuuaDFJxsy8bnjdbfaLX3-eXKp9wpDBcFwv7WnB0KmKEJJ0i48GIwuIDmKIbWJvTXF-5iD5ZvXRaB2zV7Y8pTxmmmfRLXBFPeODUUVxrF5G2dfESj/s400/IMG_0290.jpg" width="400" /></a></div>And, just to prove that it wasn't just a competition, we had rice, poppadoms, an amazing aubergine raita and a banana and coconut salad.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjte-oDM1ZCkb5_j_U9icux2EF8jtuCdF-68Tx8C6Xth1DoTD-rzqnCOsv1n5swVjFtWXtUSwFiiYbatt3hvLqZG7KrqouoGSyEOvsuMcdjFy3tqXcw2l2NeSo1EWSw0AodmmFqrwgQF1vn/s1600/IMG_0293.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjte-oDM1ZCkb5_j_U9icux2EF8jtuCdF-68Tx8C6Xth1DoTD-rzqnCOsv1n5swVjFtWXtUSwFiiYbatt3hvLqZG7KrqouoGSyEOvsuMcdjFy3tqXcw2l2NeSo1EWSw0AodmmFqrwgQF1vn/s400/IMG_0293.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGDebQshKLmzDWBeNEb2UvdP54e6vuJLUvsOo2uftMntjU78xo9nMmlOhknBIo4_FY8-IcOSesiQU2KDkZucIp1DOJ-wmDHf_0eyKlQ1OjTcNvRWQJfwYafeNnOXnFbJuqb-WRpZn0Jna6/s1600/IMG_0294.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGDebQshKLmzDWBeNEb2UvdP54e6vuJLUvsOo2uftMntjU78xo9nMmlOhknBIo4_FY8-IcOSesiQU2KDkZucIp1DOJ-wmDHf_0eyKlQ1OjTcNvRWQJfwYafeNnOXnFbJuqb-WRpZn0Jna6/s400/IMG_0294.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>And plenty of wine and chat!<br />
<br />
What a good night.lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.com1tag:blogger.com,1999:blog-362269886660469743.post-69126947939305348552010-11-20T14:36:00.000+13:002010-11-20T14:36:58.740+13:00Biryani!This afternoon a few friends are getting together for a curry cook-off. Last year was the inaugural event (we didn't know it then, we just got together to compare our favourite curries). I think 10 different dishes were made, all of them excellent, and a brilliant time was had.<br />
<br />
So this year I suspect that the standard will be pretty high, and I haven't made a Biryani in ages, so that's what I'm doing. There are 100s of variations on this dish, as it's celebrated from the Middle East right across to the Philippines. The version I'm making owes more to India, but I suspect that I'm bastardizing several cultural standards in the process. Call it a fusion biryani. Actually, call it whatever you like; I'm sure you will.<br />
<br />
Here's a brief rundown of what I done did:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6f10cZ_vpW7HI4nr6aftzz-aO4i-_m9y7CDvmOYOLQYQi6DQr3gDbDPoF3Qk2YNiImywcbtPmBkugpAfvUaeMvHjy3Mla1Px95pg2vtOD5xB-gyU1d-BfVPHnvV39zWjReSajJCAfJKn/s1600/IMG_0266.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6f10cZ_vpW7HI4nr6aftzz-aO4i-_m9y7CDvmOYOLQYQi6DQr3gDbDPoF3Qk2YNiImywcbtPmBkugpAfvUaeMvHjy3Mla1Px95pg2vtOD5xB-gyU1d-BfVPHnvV39zWjReSajJCAfJKn/s400/IMG_0266.jpg" width="400" /></a></div>I browned off a kilo of diced shoulder lamb in some ghee, and then fried a couple of chopped onions in the oil.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgoae_nzW8eE3BQnVRKSwdhvzFqc7CxM8ZqhLk751Rv2iFIvQSseCN_On0pcJrCW_Q-D-X1oxt7roarITDJSM79MPpSzzkqk9SZEEmYd_oTeIJ00NJtmnWSBChOhmffPga29pdi8eV0HW/s1600/IMG_0268.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgoae_nzW8eE3BQnVRKSwdhvzFqc7CxM8ZqhLk751Rv2iFIvQSseCN_On0pcJrCW_Q-D-X1oxt7roarITDJSM79MPpSzzkqk9SZEEmYd_oTeIJ00NJtmnWSBChOhmffPga29pdi8eV0HW/s400/IMG_0268.jpg" width="400" /></a></div>I made a very rich gravy with ground cumin, coriander, cardamon, garam masala, tamarind, ginger, garlic, chilli, prawn paste, mustard, coconut cream and chicken stock. I added so many little bits of things that I can't remember if that list is complete. Just keep tasting, and adding stuff until it has that balance of sweet/sour/salty/hot that seems right. I made about 3/4 litre of gravy like this.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqnnvx4an3dpOSOlfp-r_JSXVdYuYJi2oLiAwNmEBtFVLV8d5wgt1YIuTUs8wr60gYPek-9GprCTlKVsGFiUl47QQ_Dp92vWO_kYvlmXxTlwDsqdXM3RbCqrEilBUqO1PDp7sQRpThiwbD/s1600/IMG_0267.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqnnvx4an3dpOSOlfp-r_JSXVdYuYJi2oLiAwNmEBtFVLV8d5wgt1YIuTUs8wr60gYPek-9GprCTlKVsGFiUl47QQ_Dp92vWO_kYvlmXxTlwDsqdXM3RbCqrEilBUqO1PDp7sQRpThiwbD/s400/IMG_0267.jpg" width="400" /></a></div><br />
Meanwhile I cooked some Basmati rice in stock with a few cloves, some saffron, and some bay leaves.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg59dJkodRIRTkYneebHxX7YNWovnjyEPDBKkURm9jchXMAyxkJw-FBOmanLHscBW1hSi_iJuEhxSTB-FSYCXfvMwm77jl2Y4TMrxOcwokL8nHlDWOM4wSWiHEzIswV8ybvyTjJ_BdIWmMU/s1600/IMG_0279.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg59dJkodRIRTkYneebHxX7YNWovnjyEPDBKkURm9jchXMAyxkJw-FBOmanLHscBW1hSi_iJuEhxSTB-FSYCXfvMwm77jl2Y4TMrxOcwokL8nHlDWOM4wSWiHEzIswV8ybvyTjJ_BdIWmMU/s400/IMG_0279.jpg" width="400" /></a></div><br />
Once the onions were cooked, I used the same oil to cook some prawns adding some stock and some lemon juice.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixOeX2_ELmsdabnGOJ__e0ZnCjdbs8IH3HlB5zdv7yJwtZujgWVNomttkXQWD_GAnq4alAKeLLRSSPuE6-W7UmFRD1rJNpGfxyozNLpaQWNoqt3-TYnOoKt5zPz4oteSCsD0cfLbhBYKl/s1600/IMG_0269.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixOeX2_ELmsdabnGOJ__e0ZnCjdbs8IH3HlB5zdv7yJwtZujgWVNomttkXQWD_GAnq4alAKeLLRSSPuE6-W7UmFRD1rJNpGfxyozNLpaQWNoqt3-TYnOoKt5zPz4oteSCsD0cfLbhBYKl/s400/IMG_0269.jpg" width="400" /></a></div>I then removed them from the pan, and mixed the reduced gravy, the onions and the browned lamb and simmered the whole lot for about 40 min.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYF2TXKNMDNsbemD6efUm_c78gURvmbRuWRnRiX-DaQc39NIllkEmEspkWJb3Ozk7Yw3ayAMqqBZLJT0-FRF3Nh4Xu68qCAiFA2aeyhnqmZZZXfOgdgwwHFgje5UHdcGTykXTT0czBoZUo/s1600/IMG_0270.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYF2TXKNMDNsbemD6efUm_c78gURvmbRuWRnRiX-DaQc39NIllkEmEspkWJb3Ozk7Yw3ayAMqqBZLJT0-FRF3Nh4Xu68qCAiFA2aeyhnqmZZZXfOgdgwwHFgje5UHdcGTykXTT0czBoZUo/s320/IMG_0270.jpg" width="320" /></a></div>Meanwhile I took a good handful each of cashews and almonds, and dry roasted them in a pan. Once brown, I added salt, sugar and pepper and some stock, and reduced it until dry, whence all the seasoning had stuck to the nuts.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU3YV8RlcS8r36ctel5MUhmFc8mjyrrDo7-ohcyWWyLdoFTs3J1KSQuSsvYhg1qLz2rrJiJTkbv9rOcOMi6Fa-ox1Zai7KJf-vXpt5IzQvUS6ZG3DuPeAmnpwYQk3pLsZjljGMne6FNA0-/s1600/IMG_0277.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU3YV8RlcS8r36ctel5MUhmFc8mjyrrDo7-ohcyWWyLdoFTs3J1KSQuSsvYhg1qLz2rrJiJTkbv9rOcOMi6Fa-ox1Zai7KJf-vXpt5IzQvUS6ZG3DuPeAmnpwYQk3pLsZjljGMne6FNA0-/s400/IMG_0277.jpg" width="400" /></a></div>Oh, and I hard-boiled 5 eggs.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJGSk-G6hWSsEnRWR8xzH1bArTViULcXpY-jMtNZHFbX3ROFpPo6n4AkSHCtXwGas_J9Ip1Hzj7xFW3zOE3DhxNSzRFsQ1kKGn30y2nc-aLf3LnZkVnciLQ_0WyjrYzeVQMFiIXogg6cek/s1600/IMG_0274.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJGSk-G6hWSsEnRWR8xzH1bArTViULcXpY-jMtNZHFbX3ROFpPo6n4AkSHCtXwGas_J9Ip1Hzj7xFW3zOE3DhxNSzRFsQ1kKGn30y2nc-aLf3LnZkVnciLQ_0WyjrYzeVQMFiIXogg6cek/s400/IMG_0274.jpg" width="400" /></a></div><br />
So now I have all the various elements of the biryani ready. I next made a layer of half the rice in a baking dish, and on top of that placed a layer of the meat and onions, leaving the gravy in the pan.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7yvKQxP32gl-MJDaz8eQPWNjxt46At7VMvw05LOo7oBCBkzH_FAotY_QBrMrze6e5NfphWiPUlFOQZX1HnK35jygZ0pvzsNk5inS3YoMZIdWqecZUnAWNZxdVsE1d-1I1xIUprLSwdtHD/s1600/IMG_0280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7yvKQxP32gl-MJDaz8eQPWNjxt46At7VMvw05LOo7oBCBkzH_FAotY_QBrMrze6e5NfphWiPUlFOQZX1HnK35jygZ0pvzsNk5inS3YoMZIdWqecZUnAWNZxdVsE1d-1I1xIUprLSwdtHD/s400/IMG_0280.jpg" width="400" /></a></div>I then added a layer of nuts<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipTBGrdSFHHiWigrco8QuueLZRWfxu0q6R70U-JJ4URZ0K5G0SzKRvV9x9a6GOq3o_T_gZraSTljPKw3jNpmCw7OPoxmOoTZcP805z5rmP9SaSM0niG6Od4KCPvYUohbzo5CZ6No9E8XBS/s1600/IMG_0281.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipTBGrdSFHHiWigrco8QuueLZRWfxu0q6R70U-JJ4URZ0K5G0SzKRvV9x9a6GOq3o_T_gZraSTljPKw3jNpmCw7OPoxmOoTZcP805z5rmP9SaSM0niG6Od4KCPvYUohbzo5CZ6No9E8XBS/s400/IMG_0281.jpg" width="400" /></a></div>and a layer of prawns.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPR2x75UXsXekaisv8b2P_CGAVqKkuBeJyXBHDVQKw_LwRvPHs29CReu6M8EzaYJA4UtvWXoF8so1husYH99S-P-e1-qe5pSujoLek1VLuQjMAHjv968sh2XZBkSTRIjUhl1CArVytcsH/s1600/IMG_0282.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPR2x75UXsXekaisv8b2P_CGAVqKkuBeJyXBHDVQKw_LwRvPHs29CReu6M8EzaYJA4UtvWXoF8so1husYH99S-P-e1-qe5pSujoLek1VLuQjMAHjv968sh2XZBkSTRIjUhl1CArVytcsH/s400/IMG_0282.jpg" width="400" /></a></div>On top of that, I added the other half of the of rice,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFUkl9XzNfCPVBcLZrmTdBn5aNAE1QGarKoKoTjF5zwyPl9lq7DHZZGa9BzetwZU7LZAintPKRGi8chZoruUukaTtJOA_RrxzUoF0SvQR_Pww0xq5jfPsnpL4Ia-AViJQ0xlXPZPSawF5/s1600/IMG_0283.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFUkl9XzNfCPVBcLZrmTdBn5aNAE1QGarKoKoTjF5zwyPl9lq7DHZZGa9BzetwZU7LZAintPKRGi8chZoruUukaTtJOA_RrxzUoF0SvQR_Pww0xq5jfPsnpL4Ia-AViJQ0xlXPZPSawF5/s400/IMG_0283.jpg" width="400" /></a></div>topped it with halved eggs,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdc2xu7Jw8PV_iK_mw8KFGZW4TLllpBf6WsgivE7BC75gDn8RCO59xiFqqROb2h0mfI_aceAOjbhiS0-QCwc6KfZ_NcDMNGRAj6I9jSdyK2eRyZxoh6hDan91xuaAldptcJqwXAVJk83Mt/s1600/IMG_0284.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdc2xu7Jw8PV_iK_mw8KFGZW4TLllpBf6WsgivE7BC75gDn8RCO59xiFqqROb2h0mfI_aceAOjbhiS0-QCwc6KfZ_NcDMNGRAj6I9jSdyK2eRyZxoh6hDan91xuaAldptcJqwXAVJk83Mt/s400/IMG_0284.jpg" width="400" /></a></div>and poured the gravy all over the top.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_reKfHkNAYXtkMhCMrndUEeELqEj4owJfgyaO3DdCTGwUOV-l_lKd_5pg1GcWmdqCPY8h9YMkLQU5fjiiLg0Ihhb37DiLC73yNJ2FU7tuQ7WLhk7bz0wd1UNaBJ0JQ9qn4z0amsn5tSZ/s1600/IMG_0285.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_reKfHkNAYXtkMhCMrndUEeELqEj4owJfgyaO3DdCTGwUOV-l_lKd_5pg1GcWmdqCPY8h9YMkLQU5fjiiLg0Ihhb37DiLC73yNJ2FU7tuQ7WLhk7bz0wd1UNaBJ0JQ9qn4z0amsn5tSZ/s400/IMG_0285.jpg" width="400" /></a></div><br />
The whole thing then goes in the oven at about 150degC for 45 min with foil covering it so that it doesn't (hopefully) dry out. Ideally it should be a better fitting lid than that (tradition suggests a clay pot with a lid sealed with dough, but I'm using crossed fingers instead).<br />
<br />
It smells wonderful and fragrant, so we shall see...<br />
<br />
I shall have to add a comment as to how it tasted, and, if I remember, I'll take some pics of the other curries. Wish me luck!lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.com2tag:blogger.com,1999:blog-362269886660469743.post-91486737230287774612010-11-14T08:45:00.001+13:002010-11-14T08:50:44.790+13:00Kauri CliffsLW's Lovely Mum is staying with us from Scotland. Last time she was here, we took her to Kauri Cliffs, a beautiful and luxurious hotel and golf course on the coast near Matauri Bay, which has a restaurant that's rightly famous for its fare. The food was superb, but the weather was so appalling that we couldn't see out of the windows, so fierce was the driving rain.<br />
<br />
So, yesterday we decided to go back. I'd met the executive chef, Barry, before, and he's a really good guy, and he's agreed to put on something special for us.<br />
<br />
The weather was spectacular. The sky could not have been bluer (unless you live in Rio, apparently), and we arrived at the front door to be greeted with a glass of champagne to sip on the deck, looking out, over the golf course to the sea.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheCS5CySrGW02xVcwmvlsNWl-CKdmt9AEE-VrwWBcDYyQtuRoGoKK33_MHVuKHGA7XiR-_FSmppsvMCZIw53Ioa92C87lZxpzeNNkmx8B5BTHSw6jUg4yPkcrI-jlkvuw1wypSWjhiDAh3/s1600/IMG_0248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheCS5CySrGW02xVcwmvlsNWl-CKdmt9AEE-VrwWBcDYyQtuRoGoKK33_MHVuKHGA7XiR-_FSmppsvMCZIw53Ioa92C87lZxpzeNNkmx8B5BTHSw6jUg4yPkcrI-jlkvuw1wypSWjhiDAh3/s400/IMG_0248.jpg" width="400" /></a></div>We were then presented with a tasting menu that Barry had devised, and off we went, with 5 courses of really amazing food.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnWPLkyxAbtIxooWTTi97yF11tR3Z_S_1_SUhiyuKeG0pAtkJA99_6219Juv08Bdu4dIBSUMlZGnYmL8ltryTeYo4MBqwM8CKbpG1Dg9OI8taBwgPEL-0NUORnVO7RxNqPZq92cdmfxmmD/s1600/IMG_0245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnWPLkyxAbtIxooWTTi97yF11tR3Z_S_1_SUhiyuKeG0pAtkJA99_6219Juv08Bdu4dIBSUMlZGnYmL8ltryTeYo4MBqwM8CKbpG1Dg9OI8taBwgPEL-0NUORnVO7RxNqPZq92cdmfxmmD/s400/IMG_0245.jpg" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpe0I73qvmxCuwI2HfXvmrjz95IB4DGkNVJ9dsAzOpE1f2l2PFvXMcMMHbpB8tHSpo_XeLICXfu1DyUleFp3-T9FT-11jTN556OyYZ-uwF9ie2CBFU8Xq_P4tIiQwG2dxiNi8nZFGsisy-/s1600/IMG_0205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpe0I73qvmxCuwI2HfXvmrjz95IB4DGkNVJ9dsAzOpE1f2l2PFvXMcMMHbpB8tHSpo_XeLICXfu1DyUleFp3-T9FT-11jTN556OyYZ-uwF9ie2CBFU8Xq_P4tIiQwG2dxiNi8nZFGsisy-/s400/IMG_0205.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">"I'll have the scallop, please"</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiubkdwqZQ-nVdKqSIzB1DcsLTNGoW2k9ccgtDh1fmeo9hyphenhyphenIFi_B5Kpegbu7xCZ2VAvA20reJiIGRY_IHsiAxcZgwYCSsK10hx1VK1xR-ra1Xv39CqbRljeBw0vAQsLF3oxqiHDSkfrITw0/s1600/IMG_0207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiubkdwqZQ-nVdKqSIzB1DcsLTNGoW2k9ccgtDh1fmeo9hyphenhyphenIFi_B5Kpegbu7xCZ2VAvA20reJiIGRY_IHsiAxcZgwYCSsK10hx1VK1xR-ra1Xv39CqbRljeBw0vAQsLF3oxqiHDSkfrITw0/s400/IMG_0207.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">"and then the salmon?"</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0FOfpzIDOtcbUKf9g9XWDLKZ5Li2uVnVtE2GMItI2dKfOqacM4St7e-K7oJIJPHQpuTRuuTrkKjXOm3Az6bjlsL540u3ZstDzhH9fTkCJa8cjibEmLbdmvQtCjY9eK5ohhIyN4-hSl37o/s1600/IMG_0208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0FOfpzIDOtcbUKf9g9XWDLKZ5Li2uVnVtE2GMItI2dKfOqacM4St7e-K7oJIJPHQpuTRuuTrkKjXOm3Az6bjlsL540u3ZstDzhH9fTkCJa8cjibEmLbdmvQtCjY9eK5ohhIyN4-hSl37o/s400/IMG_0208.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">"followed by the beef- medium rare"</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh623o50WvOLzJQry2BID2Vnf3aE4KWvzuJ5c6ex2s0Eandvaz1BLdS3W4iT9JTufNO3HbdpbSenv1I4Xd6acLnwwMH389ebV7YqGuvNj-2Q5FUudnFAiBNp9Ci_7CH78kY4U9ZMm2goGPo/s1600/IMG_0209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh623o50WvOLzJQry2BID2Vnf3aE4KWvzuJ5c6ex2s0Eandvaz1BLdS3W4iT9JTufNO3HbdpbSenv1I4Xd6acLnwwMH389ebV7YqGuvNj-2Q5FUudnFAiBNp9Ci_7CH78kY4U9ZMm2goGPo/s400/IMG_0209.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">"and then the lemon tart and the sorbet?"</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">The service was impeccable, the food light, fresh, and delightful, we had a couple of excellent wines, and hours to eat, chat, and relax. Even so, I was amazed that, at the end of the meal, when Barry came and said hello, and I had a quick wander around the kitchen (really amazing setup) I realized it was 4 hours later!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHmUoOPJ9xMvnXuhoBF0iRi9rYq8vJpG1QcjpeNNaH-l2CfR-NbE0rYlg_XK7unPL9ERt7X005Qmi3iUrP0-_3aym9oM8PDdTIJ8XtFbr8uZnq1_sHoa4SGYg34noO1JQh-P0W7bfPFEa/s1600/IMG_0242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHmUoOPJ9xMvnXuhoBF0iRi9rYq8vJpG1QcjpeNNaH-l2CfR-NbE0rYlg_XK7unPL9ERt7X005Qmi3iUrP0-_3aym9oM8PDdTIJ8XtFbr8uZnq1_sHoa4SGYg34noO1JQh-P0W7bfPFEa/s400/IMG_0242.jpg" width="400" /></a></div><br />
<br />
I won't do a breakdown of the various courses; they were all good, well balanced, beautifully presented and absolutely delicious. (At this point I may as well announce my aversion to the word "flavorful", along with "healthful" it is one of the most nauseating words to have been made up in the last few years. There. I've got that off my chest. Sigh.)<br />
<br />
Suffice to say, we had a brilliant meal, and will happily go back another time to do that again. Thank you Lovely Mother in Law (she paid the bill!) and thank you Kauri Cliffs!lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.com5tag:blogger.com,1999:blog-362269886660469743.post-43000819396368277522010-11-07T09:28:00.000+13:002010-11-07T09:28:31.226+13:00the pizza oven awakes...No rain: check. Light winds: check. Good visibility: check. Looks like the gods are with us and, at last, it's time to light the pizza oven.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1lPr-_xHBO7N28cKu4Fd5GkcUnU7_mWTJhECPqh_v32dhKRK7zQl_Sqp3kAOa8FqGiHDk7EDIPyYH_nJu2Y-7ZDdV4sEeSou-De9VOliwDsCGRUWtdw274m6CcHkdjxc9tpOtN95iRiYe/s1600/IMG_0216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1lPr-_xHBO7N28cKu4Fd5GkcUnU7_mWTJhECPqh_v32dhKRK7zQl_Sqp3kAOa8FqGiHDk7EDIPyYH_nJu2Y-7ZDdV4sEeSou-De9VOliwDsCGRUWtdw274m6CcHkdjxc9tpOtN95iRiYe/s400/IMG_0216.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXHU8JY2J8vKhyfNPXpp7VG0nlTAjKChHOjneMz0gV7KgCt-ouB78-VV69LgtDYv_qdIzKT-xpDBYmOMe6saxr7Ag0x0IofewoAXPHkmvOEdWPK9f7pSFvupUXdHaD9SiZeBXLU3Hs8d0Q/s1600/IMG_0217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXHU8JY2J8vKhyfNPXpp7VG0nlTAjKChHOjneMz0gV7KgCt-ouB78-VV69LgtDYv_qdIzKT-xpDBYmOMe6saxr7Ag0x0IofewoAXPHkmvOEdWPK9f7pSFvupUXdHaD9SiZeBXLU3Hs8d0Q/s400/IMG_0217.jpg" width="400" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">starting to heat up, run away, you ducks!</span></div><br />
When we cook pizza in the kitchen, we put the oven up to max; about 240 degC, so, knowing we would be eating at about 6.30, we lit the oven at about 4.30. By 5 it had already got to 250 degC and was heating up fast. We put the pizza stone bases in the oven to warm up, and waited.<br />
<br />
Our friends, N&S came round at 6ish for drinks and, by then, the oven had reached 350 degC. Amazing! I took one of the stones out, and nearly burnt myself as the oven gloves (LW's prize Cath Kidston mitts!) became blackened and singed.<br />
<br />
The dough was risen, the passata had been reduced and the tomato and mozzarella had been sliced, so here goes with our first attempt:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinPuGb6SsyTEUn9G2OjPrnUVoOMyWOKEyFrl_5GpXpGXBF3Kyv_LzKvgF0ovneCLIRfuqsMvTUUbqcZwHS5IR_wz2eSgZ0rE7V-k1uo-uOrr4LmQkW6D3SVRbRpNWWg4nlvNAd-xTDyhev/s1600/IMG_0209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinPuGb6SsyTEUn9G2OjPrnUVoOMyWOKEyFrl_5GpXpGXBF3Kyv_LzKvgF0ovneCLIRfuqsMvTUUbqcZwHS5IR_wz2eSgZ0rE7V-k1uo-uOrr4LmQkW6D3SVRbRpNWWg4nlvNAd-xTDyhev/s400/IMG_0209.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ys8VEyN7QDhQXXu_w8vuiY3evvxKUZabIVdLjY4ht5A8-aMCHCo2GoO4aBFiCxDYS9UZFPtuTHFBMfUrs_aKAybR-seXrkrWCFi_wYh-6z2EbQkCt9EU06DlyR_CUbeDX6x3I-Ciwj-J/s1600/IMG_0210.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ys8VEyN7QDhQXXu_w8vuiY3evvxKUZabIVdLjY4ht5A8-aMCHCo2GoO4aBFiCxDYS9UZFPtuTHFBMfUrs_aKAybR-seXrkrWCFi_wYh-6z2EbQkCt9EU06DlyR_CUbeDX6x3I-Ciwj-J/s400/IMG_0210.jpg" width="400" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">d'ough!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></div>The pizza stone came out of the oven, the dough put onto it, and, before we could even get the ingredients onto the dough, it had started to burn! So the first pizza was a failure; beautifully cooked top, perfectly cremated base.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQIBEQvZ4aw4DZA1ebNe23TaFtvQBas_lVlZrecQf8wM3lJ1C4iYEqWodm0amlQfyoy0X8iCDedLWbkNB5Z6A-IJkRM1Wn0a6k2WKHXIbM0r_pm57gKKVY_DX-1i2Uz_au5aUpeybZrue/s1600/IMG_0218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQIBEQvZ4aw4DZA1ebNe23TaFtvQBas_lVlZrecQf8wM3lJ1C4iYEqWodm0amlQfyoy0X8iCDedLWbkNB5Z6A-IJkRM1Wn0a6k2WKHXIbM0r_pm57gKKVY_DX-1i2Uz_au5aUpeybZrue/s400/IMG_0218.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">perfectly cooked top...</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOejQRPSbpV4VA1fzlewz41vJK9VxCNKD-Oz_yeqdpZyuHfUUPkuPa9qEL7slwRfkMXXvxCSd3NScpzKWhK1qiyf0qqj1H-4bqv4RigdcuCYqkABVTE_cBGB1Fer8SS-gvTx3Q4rt8SCzc/s1600/IMG_0219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOejQRPSbpV4VA1fzlewz41vJK9VxCNKD-Oz_yeqdpZyuHfUUPkuPa9qEL7slwRfkMXXvxCSd3NScpzKWhK1qiyf0qqj1H-4bqv4RigdcuCYqkABVTE_cBGB1Fer8SS-gvTx3Q4rt8SCzc/s400/IMG_0219.jpg" width="206" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">...perfectly cremated base lends anonymity to celebrity pizza-eater</span></div><br />
So the next pizza required a cooler stone. We loaded it up cool, (added a few slices of chorizo too) and I sprayed a little olive oil on the top as well. Then placed it in the furnace of hades, currently running at a cool 300 degC and, voila! 7 minutes later it was done. This time no charring, but the top was just slightly undercooked. A 3rd and final run (we were starting to get full) and 8 minutes in the oven, and this one was just right! Oh how we laughed. Hahaha!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNR7Ao_gl-AZW6CqG9jHDhfhqajfivsru6WQcnv3065O4IS3q8V3XBPHq7J8VU9zBvGClQMudMWJSbO5QdlWnSXI8otNMIb16k0XABIf7vnEQ9AFpi1tEs1wGqA1Za9lYabWrk0Rwx26tu/s1600/IMG_0221.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNR7Ao_gl-AZW6CqG9jHDhfhqajfivsru6WQcnv3065O4IS3q8V3XBPHq7J8VU9zBvGClQMudMWJSbO5QdlWnSXI8otNMIb16k0XABIf7vnEQ9AFpi1tEs1wGqA1Za9lYabWrk0Rwx26tu/s400/IMG_0221.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">beautiful!</span></div><br />
<br />
Now twilight was upon us (not the books, thankfully) and we retired indoors for the dessert, apple and rhubarb crumble cooked in the slowly cooling oven. It still took a scant 20 min and the top was staring to carbonise!<br />
<br />
As an accompaniment to the pizza I made a caesar salad: I stole an idea from Masterchef Australia and roasted some bacon drenched in Maple syrup. It was superb! To this I tossed some freshly picked cos leaves, croutons that had just cooled and a dressing with anchovy & garlic that had been battered to a paste, olive oil vinegar and seasoning, thickened with finely-grated parmesan. Yum.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeZligNAbgqWkPAZiVJrQyEXqB126osEs7Hxq6khieNQ4walXylXGhyG7WWZqa-zRPibB4oxydaJ3Hymp5Rvssnn9nIxAZKUzClCPv9_QEEgHBT1mWnJPT68iFKKgw9l3RsPOeE1pHsBhL/s1600/IMG_0211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeZligNAbgqWkPAZiVJrQyEXqB126osEs7Hxq6khieNQ4walXylXGhyG7WWZqa-zRPibB4oxydaJ3Hymp5Rvssnn9nIxAZKUzClCPv9_QEEgHBT1mWnJPT68iFKKgw9l3RsPOeE1pHsBhL/s400/IMG_0211.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4NyTQlBN9GzqwXp2DRBiSV4fqXGVpnji98F5vmFwgL140cvezJd5wA_bvu18Um9rLbJn4yK3ujCwYlK0Sekmk79hQtT2fTFx8LU-yM6bFvdoAg8StRGFCKy0WSeouUx0LwPGU4xHxy79/s1600/IMG_0212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4NyTQlBN9GzqwXp2DRBiSV4fqXGVpnji98F5vmFwgL140cvezJd5wA_bvu18Um9rLbJn4yK3ujCwYlK0Sekmk79hQtT2fTFx8LU-yM6bFvdoAg8StRGFCKy0WSeouUx0LwPGU4xHxy79/s400/IMG_0212.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In the end, the pizza oven is a roaring success; not only a really useful 2nd oven and outdoor heater, but, because it imparts some smokiness into the flavour of the food, a really lovely way to cook all manner of roasts and things over the summer. I will keep roasting and posting...</div><div style="text-align: left;"><br />
</div>lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.com6tag:blogger.com,1999:blog-362269886660469743.post-67222096262174348982010-11-03T22:11:00.000+13:002010-11-03T22:11:09.007+13:00salt and pepper chickenThis was one of my favourite takeaway meals when I lived in Glasgow, and I have no way of knowing if it's going to turn out anywhere like my memory of it, because I'm writing this as the deep fat fryer heats up. But I will finish this entry after we have eaten it, and then you'll know. It should be crunchy, frispy and light, and I like to serve it with some fried rice.<br />
<br />
Here's what I've done so far:<br />
<br />
Marinated some lean chicken pieces (LW prefers breast meat to thigh, so that's what we've gone with. Needless to say, it's free-range & organic) in soy sauce (light and dark), rice wine, oyster sauce, chinese 5-spice, salt, white pepper and an egg yolk. I left the chicken in the mixture for about 2 hours, and then drained it, and coated the pieces in flour. I've kept the marinade, because it might be useful to flavour the fried rice. We shall see...<br />
<br />
Meanwhile I cooked some rice, and fried up and egg, softened some finely-chopped onion, and defrosted some frozen peas. I also finely chopped some coriander.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXFadaYu2ai6fpNsVNrAsfB4dOGGxhXCe7JtpBNjHoKADCxuhPynGKdsVONN2sqdHYV5Ut8vBCC43zQ_BTfxNHymTeF6om7vOSi02bOqbK859FaoqDHiblxzJTXXbZP0enG_-NMIP2Hgb7/s1600/IMG_0202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXFadaYu2ai6fpNsVNrAsfB4dOGGxhXCe7JtpBNjHoKADCxuhPynGKdsVONN2sqdHYV5Ut8vBCC43zQ_BTfxNHymTeF6om7vOSi02bOqbK859FaoqDHiblxzJTXXbZP0enG_-NMIP2Hgb7/s400/IMG_0202.jpg" width="400" /></a></div><br />
Next up is the frying of the chicken: in the deep fat fryer until perfectly cooked at about 180degC (about 6 minutes) It then goes in a dish I've warmed and covered with kitchen paper in the oven whilst I do the fried rice:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6OQkzfg2qaN94TUf5ve0Z5pia8VH8NMl2SdoZNaMy-miAaoe6KTytF52zU9jDbmmUifvl2k_kGblDMLY2w5BmnvJqxDoRgs-XLkpBUzuBXG7SZWw1nhPnq4rvAZ3E-wKfPTczaSok70hC/s1600/IMG_0205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6OQkzfg2qaN94TUf5ve0Z5pia8VH8NMl2SdoZNaMy-miAaoe6KTytF52zU9jDbmmUifvl2k_kGblDMLY2w5BmnvJqxDoRgs-XLkpBUzuBXG7SZWw1nhPnq4rvAZ3E-wKfPTczaSok70hC/s400/IMG_0205.jpg" width="400" /></a></div><br />
<br />
The cooked rice goes in 1st and cooks until the grains start to go translucent. Then I add the other ingredients except the coriander and fry them all up until it's all hot.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUEisgzZXtOZNuznnMclavlzj686f7-SzGHVJ_NEjLktbL4-9krml06Xf4lkhD32efbNohVcHa-hwDO8CEneSJ0cnTmG1wMPgP6PzlI2FRUN6qBZTPmRM_y_9W6dcYrVaFye-F5xQfCR7X/s1600/IMG_0203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUEisgzZXtOZNuznnMclavlzj686f7-SzGHVJ_NEjLktbL4-9krml06Xf4lkhD32efbNohVcHa-hwDO8CEneSJ0cnTmG1wMPgP6PzlI2FRUN6qBZTPmRM_y_9W6dcYrVaFye-F5xQfCR7X/s400/IMG_0203.jpg" width="400" /></a></div><br />
<br />
Then the coriander goes in at the last minute, the rice is put on a plate and the chicken on top. I added a wee sprinkle of crispy fried onion to complete.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8jE8G3aL2wr1WS1dC8lAknMoK5wXYJbxnhcGNGQirSCbS5I1S9YlaGYxpwGgDWd8mLeBhz-9kqNhAHza-WsNxdtKrqHhY6R6kEJNAqHUJfCrcC90nHc0BWtcBlickJagZWanVrChJa0vL/s1600/IMG_0207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8jE8G3aL2wr1WS1dC8lAknMoK5wXYJbxnhcGNGQirSCbS5I1S9YlaGYxpwGgDWd8mLeBhz-9kqNhAHza-WsNxdtKrqHhY6R6kEJNAqHUJfCrcC90nHc0BWtcBlickJagZWanVrChJa0vL/s400/IMG_0207.jpg" width="400" /></a></div><br />
<br />
So. How did it compare to my memory from Glasgow?<br />
<br />
Well. It didn't taste the same, but it was delicious. I think the Glesga version had a batter around it, and some chilli within, but I shall keep trying. The rice was lovely, and not at all greasy.<br />
<br />
<span class="Apple-style-span" style="font-size: small;">One more thing: I really apologise for the poor quality of the photos. I must try to get to grips with the "hipstamatic" app for my camera/phone. Improvements will be in order.</span>lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.com4tag:blogger.com,1999:blog-362269886660469743.post-23628908029222784552010-10-25T23:22:00.000+13:002010-10-25T23:22:33.263+13:00heated-up leftovers<div style="text-align: center;">Some of my favourite meals are made from the leftovers from the previous day.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Isn't it enough that you know that? You wanted an example?</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">OK. Here's what we had last night:</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Roast chicken, skirlie, cauliflower cheese. All quite delicious, and plenty left (except for the skirlie; that went very fast).</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">So, tonight, we ate the re-baked cauliflower cheese:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2g3ulescAaCjsZFZJX6-lFaMtX11puB6Ib7g0SBG1preL1n-mdS4KeA2rUfwmKQppokEOGQ3J-SOFbyFNTEeRe1mBbRkjDcYbQEY30hufdPwF5JMueHKiN_7E1h4WcmT12w7eipPGAB0f/s1600/IMG_0165.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2g3ulescAaCjsZFZJX6-lFaMtX11puB6Ib7g0SBG1preL1n-mdS4KeA2rUfwmKQppokEOGQ3J-SOFbyFNTEeRe1mBbRkjDcYbQEY30hufdPwF5JMueHKiN_7E1h4WcmT12w7eipPGAB0f/s400/IMG_0165.jpg" width="356" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">twice-baked cauliflower cheese</span></div><br />
A pan of new potatoes, crushed in butter and parsley:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LxU9TqkZ7osMHtXNacPMCysfA7HGttXsj_dxqAqNWNrMvrAsp7FiRiefwMbgxT0E1mod5NE8m3OMy8wsNuf04OAduRt1NRclQ2rIeJFgf2JlRHDjDhJggblhOPw8oBi_8zpHnrm-Vhwd/s1600/IMG_0162.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LxU9TqkZ7osMHtXNacPMCysfA7HGttXsj_dxqAqNWNrMvrAsp7FiRiefwMbgxT0E1mod5NE8m3OMy8wsNuf04OAduRt1NRclQ2rIeJFgf2JlRHDjDhJggblhOPw8oBi_8zpHnrm-Vhwd/s400/IMG_0162.jpg" width="400" /></a></div><br />
<br />
And pieces of roast chicken given a second life by coating them in panko breadcrumbs and frying them until crispy.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyL66QbWQ1AvqzejfaOTHLcsyLKNPty8x1iubn3d-eiRKdg8otnwWLfl6yX7CwStUCljKcbdCIeF7rfbwkTw23GLQvpjgiaR_GcBKPJ0o_mm_SpaWoFXmvCHyX7-K1gMxz0MzwuTc1xd-1/s1600/IMG_0167.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyL66QbWQ1AvqzejfaOTHLcsyLKNPty8x1iubn3d-eiRKdg8otnwWLfl6yX7CwStUCljKcbdCIeF7rfbwkTw23GLQvpjgiaR_GcBKPJ0o_mm_SpaWoFXmvCHyX7-K1gMxz0MzwuTc1xd-1/s400/IMG_0167.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">mmm, frispy</span></div><br />
<br />
We thoroughly enjoyed it, until the cows came home. By which I mean the next door neighbour rushed round to say that one of our steers was in her garden. And we've only just had the fences fixed. An hour later we had returned the farm to peace and calm. And the food had gone cold. And LW had lost her appetite. But the dogs didn't mind a bit.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5MeSnjazmk1MUQ2ezrCQ_-WlZmiVJbXPgaEavbcjZLzLTBNrcC8OjSmUbFeVI3CAenNLQGd_OLdZF_Im_cKQdKWEuxXWupL26xYqi8LN499Q2vuHE3gDji3cH8nYkVKE-J0RAiWdtuBkz/s1600/IMG_0168.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5MeSnjazmk1MUQ2ezrCQ_-WlZmiVJbXPgaEavbcjZLzLTBNrcC8OjSmUbFeVI3CAenNLQGd_OLdZF_Im_cKQdKWEuxXWupL26xYqi8LN499Q2vuHE3gDji3cH8nYkVKE-J0RAiWdtuBkz/s400/IMG_0168.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">a bit of a dog's dinner (lucky dog)</span></div>lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.com3tag:blogger.com,1999:blog-362269886660469743.post-7925025120094459132010-10-20T09:13:00.000+13:002010-10-20T09:13:09.639+13:00chinese soup & sandwiches'Twas the last Soup and sandwiches of the season. Usually we 4 stop the S&S tradition once daylight saving kicks in, but I had one more meal up my sleeve, and unleashed it last night.<br />
<br />
Chicken and sweetcorn soup: one of the simplest of all soups, and anyone who enjoyed meals from Chinese restaurants in the UK (and probably elsewhere) from childhood will be familiar with this soup. Here's what I did:<br />
Poach a chicken breast in a litre (or, if you are in the USA, a fifth of a gallon) of chicken stock until cooked through. Take out the chicken and add a tsp (or 1 seventeeth of a cup) of sesame oil, a couple of tsps (yes, yes) of light soy, grate a chunk of ginger and add it, and also a couple of sprigs of spring onion. Simmer and add a can of creamed sweetcorn. Mix up 2 tsps of cornflour and some of the stock to make a paste and add it back to the stock to thicken slightly, and beat 2 eggs and drizzle them into the stirred stock to make fine ribbons of egg. Shred (not chop) the chicken and put it back in the hot stock and serve. This will bring back memories even better than rosemary.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp1dJ6j4JjSOiH_3K7kT3umTGFnqUFLvazF7JP8f45qxXnvhD30mRmukPIsI2rOUqV4SrPft2LQbf6XmcMXCw61dasrsmWHqQz6wMHGmWaNdyoqSfhfKEy8NusJRRbSj-fVs609wTqykFh/s1600/Screen+shot+2010-10-20+at+8.50.19+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp1dJ6j4JjSOiH_3K7kT3umTGFnqUFLvazF7JP8f45qxXnvhD30mRmukPIsI2rOUqV4SrPft2LQbf6XmcMXCw61dasrsmWHqQz6wMHGmWaNdyoqSfhfKEy8NusJRRbSj-fVs609wTqykFh/s400/Screen+shot+2010-10-20+at+8.50.19+AM.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">a bowl of soup (reuters library footage)</span></div><br />
<br />
The main course (the "sandwich") was crispy chinese spiced duck as seen <a href="http://fooddrinkfood.blogspot.com/search/label/duck">here</a> about which no more needs to be said except that we had 2 ducks for 4 people, and really ate too much. 1.5 ducks would be enough. But that would be unfair to the ducks.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj39p6zGmri6JCkFi5jzo8JHUYI2wQjbBFsxNDE79En-FIKLVvegr5JH3xmEghIFwf5D6ggUadgVFcWqazRcN3hGTisIj62bzcQrcR9xlimMYWU_qlA9r9GVki6EYFI2Pzh8jIPGS2xJE1G/s1600/Screen+shot+2010-10-20+at+9.08.34+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj39p6zGmri6JCkFi5jzo8JHUYI2wQjbBFsxNDE79En-FIKLVvegr5JH3xmEghIFwf5D6ggUadgVFcWqazRcN3hGTisIj62bzcQrcR9xlimMYWU_qlA9r9GVki6EYFI2Pzh8jIPGS2xJE1G/s400/Screen+shot+2010-10-20+at+9.08.34+AM.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">that's not our duck. But it looks similar. Stolen image. Thanks, internet.</span></div>lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.com4tag:blogger.com,1999:blog-362269886660469743.post-10193160191666561262010-10-10T09:58:00.000+13:002010-10-10T09:58:55.433+13:00cheesy goodness!Here's a very quick post for a quick feast:<br />
<br />
Take a good soft cheese, such as camembert (but ideally one of the alpine cheeses that come in a wooden box), and unwrap it, and then re-wrap it in foil with a bit of a high lip around it. Make a few holes in the top and poke in shards of garlic. Pour some red wine on top to let it soak through the holes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBHZxUUNdNvI8rtW05T7asFs1tb25Er2_VYyie0mKO62LZ6gBE1Ehx8TDv_i8ch4fskSH9jyfaB2ZuqNN5DeZ7HXwEOzYb4t6g5NQa81XRKenahNR2hyddmvpTK4xaA5G-rNt_lNNVfO2O/s1600/P1060890.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBHZxUUNdNvI8rtW05T7asFs1tb25Er2_VYyie0mKO62LZ6gBE1Ehx8TDv_i8ch4fskSH9jyfaB2ZuqNN5DeZ7HXwEOzYb4t6g5NQa81XRKenahNR2hyddmvpTK4xaA5G-rNt_lNNVfO2O/s400/P1060890.jpg" width="300" /></a></div><br />
Then bake the whole thing at 180 deg C for about 25 min, checking regularly to ensure that the molten cheese is not collapsing and creating another oven cleaning disaster tomorrow.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMj608IgnT9oRfMfDviMNLpO-KXh5musejSIn10CvEClp4KDXFpUXE1FkF0zY_qoFC4rGMYGzqxn55p0pYIqLulnNsSdjkfBe044CNUMtrD9d7sIqLJ2spr-z1NS_pWsOjCu8fMjhnDdo0/s1600/P1060891.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMj608IgnT9oRfMfDviMNLpO-KXh5musejSIn10CvEClp4KDXFpUXE1FkF0zY_qoFC4rGMYGzqxn55p0pYIqLulnNsSdjkfBe044CNUMtrD9d7sIqLJ2spr-z1NS_pWsOjCu8fMjhnDdo0/s400/P1060891.jpg" width="400" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Camembert on the left, blue on the right</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></div>Serve with crusty bread that is dipped through the rind into the cheese in a confident, but not aggressive fashion.<br />
<br />
Enjoy! We did; and experimented with a Mainland reserve double creamy Camembert and a creamy blue (that was less of a success because the taste was just too concentrated by the baking.) The Camembert was superb and we will do this again!lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.com3tag:blogger.com,1999:blog-362269886660469743.post-2744545356472230912010-10-03T15:31:00.001+13:002010-10-03T15:32:56.166+13:00Insalata Caprese!This post is backwards. It starts with a lovely salad of Tomato, Basil leaves and the best Mozzarella we can lay our hands on. And a little olive oil and balsamic vinegar.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVeG_OYy-qrrb__u3njheuAcrZWuwQeSyQguIsG9F26VfNUmcnn6Pfpu6aM1hry_TtW9NIzcIiamyQ7t1YGDU62c7onOFJEItA73zZDsKQSQBTTxweW2vdkAPF6IEb1Pz4PYVasrcOT0b/s1600/IMG_0114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVeG_OYy-qrrb__u3njheuAcrZWuwQeSyQguIsG9F26VfNUmcnn6Pfpu6aM1hry_TtW9NIzcIiamyQ7t1YGDU62c7onOFJEItA73zZDsKQSQBTTxweW2vdkAPF6IEb1Pz4PYVasrcOT0b/s400/IMG_0114.jpg" width="400" /></a></div><div style="text-align: center;"> <span class="Apple-style-span" style="font-size: x-small;">the finished salad</span></div><div class="separator" style="clear: both; text-align: left;">It takes seconds to prepare it all, toast some good, crusty bread, and eat. But, in reality, this one took over 8 hours to make.</div><div style="text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRP8gc-IrjYpvN20DKw25jnAMr8kYzILoAQN-gVmH2u-LIdEGQkQHjvt8CyPMFLXrMHWHv0n9BOXmz9IS4NSa-3DoO_A67jz-TO5UC-sfHszFrtdbrrqbhT0rDAAORm4yHvzW0Jy1JpA5X/s1600/IMG_0116.jpg" imageanchor="1"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRP8gc-IrjYpvN20DKw25jnAMr8kYzILoAQN-gVmH2u-LIdEGQkQHjvt8CyPMFLXrMHWHv0n9BOXmz9IS4NSa-3DoO_A67jz-TO5UC-sfHszFrtdbrrqbhT0rDAAORm4yHvzW0Jy1JpA5X/s400/IMG_0116.jpg" width="400" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">with all the trimmings...</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><br />
In fact, the Mozzarella was very nice, tasted good, but the texture of it was a little rubbery, more akin to the blocks of mass-produced cheese you find in the section of the supermarket where all cheese is vacuum-packed, than the fibrous, soft and delicate balls of mozzarella in the delicatessen, flown straight from the buffaloes of Italy to the mouths of us mere mortals. But then again, the manufacturers of our Mozzarella were amateurs, and I know this because those makers were LW and I!<br />
<br />
<a href="http://www.makecheese.co.nz/">Jean Mansfield</a> runs cheese-making courses, and, yesterday, we attended one at the <a href="http://www.culinaryinstitute.co.nz/">Kerikeri Culinary Institute</a><br />
<br />
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAKKmikPOyOnUXESsN7HpLPTznZsyC49HVoJQAT-5Bu0NtGrfRFbJrt40DHBVu4P2MSHS7jefpk753nSFPSij5e-lJxriu4ulnKGK3RVFZiLcsAL587jyfrYmHZKjzJD8lCQtTJID8yvFa/s1600/IMG_0111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAKKmikPOyOnUXESsN7HpLPTznZsyC49HVoJQAT-5Bu0NtGrfRFbJrt40DHBVu4P2MSHS7jefpk753nSFPSij5e-lJxriu4ulnKGK3RVFZiLcsAL587jyfrYmHZKjzJD8lCQtTJID8yvFa/s400/IMG_0111.jpg" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">which was excellent. It was an all-day affair, and in the space of only a few hours, we learned to make Mozzarella, Feta and Ricotta. At $195 each, I thought that it was going to be poor value for the day, but I was wrong, not least because the delightful Jean and her husband (who is a Dairy farmer) made the day really good fun, as well as teaching us well, and supplying excellent quality equipment, facilities and lovely, raw Jersey milk! And we came home with about a kilo of feta (which is currently sitting in some brine and will be ready to eat in about 3 weeks), a bagful of ricotta, which I will use for something... I'm not sure what yet, and 6 good sized balls of the Mozzarella, half of which is now sitting in some weak brine so that we can see if it softens as it get a little older... We also had a very good lunch of wine, cheeses, ham, chicken, olives and fresh fruit. By the end of the day we were tired, enthused, and keen to sign up to the next course which will involve making Blue Gouda, Camembert and Marscapone. We can't wait!</div><br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_XSEbI2-Z8cmMcUXeZN5qt_xjB5tNzTeJqLko4JA3LwvXinGfqt1dAxh_7k0KmveNR6mLZKipGi-YG4yRC-U9IRSWV10AtSWPD_mleMGkSkSc1Z2hX_WoRzq-nxDU4ccpszLo0rXoKyXo/s1600/IMG_4536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_XSEbI2-Z8cmMcUXeZN5qt_xjB5tNzTeJqLko4JA3LwvXinGfqt1dAxh_7k0KmveNR6mLZKipGi-YG4yRC-U9IRSWV10AtSWPD_mleMGkSkSc1Z2hX_WoRzq-nxDU4ccpszLo0rXoKyXo/s400/IMG_4536.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">some milk. Waiting to become Mozzarella</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJYogIBbM60i1FKYDKvLkTOibWabLu-KN1xd1agrUTmBpLTX7-S0XQ4DHMSpi9XT5MmoP_h_LjCsn-h41gsOYYFYUcinTXD3NmD7UE2vs4XXwcbcfOWbXnjDwQZo4c-wkJ9GqQ139Ahmx/s1600/IMG_4567.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJYogIBbM60i1FKYDKvLkTOibWabLu-KN1xd1agrUTmBpLTX7-S0XQ4DHMSpi9XT5MmoP_h_LjCsn-h41gsOYYFYUcinTXD3NmD7UE2vs4XXwcbcfOWbXnjDwQZo4c-wkJ9GqQ139Ahmx/s400/IMG_4567.jpg" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">on it's way.</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCredF-tgHIuMhIYKgTJGBg-L_kGTWgG8GjwKizHNqcujrv_X3bIiFkkF1dLCYWGafB6KkHOUqnNY9z6I-FTHbpm08R0H2eg5f989fPinCTIfkYriInLo7ndNTS1MlkeIhYkWJkOQB1Wn/s1600/IMG_4568.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCredF-tgHIuMhIYKgTJGBg-L_kGTWgG8GjwKizHNqcujrv_X3bIiFkkF1dLCYWGafB6KkHOUqnNY9z6I-FTHbpm08R0H2eg5f989fPinCTIfkYriInLo7ndNTS1MlkeIhYkWJkOQB1Wn/s400/IMG_4568.jpg" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"> <span class="Apple-style-span" style="font-size: x-small;">closer...</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"></span></div><div class="separator" style="clear: both; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEv444rPnF2CKeh9mk0Lvwz5LTJwaBVBqjXJ6MaqCfuLJ7MJ-cEfxmJ1YgCbcPuISyPQmjSdlzU6PTQTklw1eUTHr_UZbtN4He6KKCbvptIgvIJm01SRH7Ef5Vx1UVoplgo3q5dTpDjj7g/s1600/IMG_0086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEv444rPnF2CKeh9mk0Lvwz5LTJwaBVBqjXJ6MaqCfuLJ7MJ-cEfxmJ1YgCbcPuISyPQmjSdlzU6PTQTklw1eUTHr_UZbtN4He6KKCbvptIgvIJm01SRH7Ef5Vx1UVoplgo3q5dTpDjj7g/s400/IMG_0086.jpg" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">closer still... </span></div></div><div class="separator" style="clear: both; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMi5Vwe3rHpxS9G97HZ_sABPu1M9owCWRvLw-R_CRgjVrr05Rd2KADv1ehI7f0QUNmd_7k6ea7G-D3gox8x9kloV1bjx2EInBOJpNN53vPfIvcLD39tRJqbFAplMhaDInuhj6l5Cl1s1oY/s1600/IMG_4598.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMi5Vwe3rHpxS9G97HZ_sABPu1M9owCWRvLw-R_CRgjVrr05Rd2KADv1ehI7f0QUNmd_7k6ea7G-D3gox8x9kloV1bjx2EInBOJpNN53vPfIvcLD39tRJqbFAplMhaDInuhj6l5Cl1s1oY/s400/IMG_4598.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">and now the stretching...</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopBDNk4Us26wcIGexU3XK5IR_FSG0Mh9gFm2IpIUdttUKR0AnNMqE5fvX0UbC9N8Xf58QZWkCm5-ewZSUKCpjTh3nGqHlEjSCZUPI7yJtop03YUKN1TxYcivCLu0yMSde0abgc38PlxYi/s1600/IMG_4601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopBDNk4Us26wcIGexU3XK5IR_FSG0Mh9gFm2IpIUdttUKR0AnNMqE5fvX0UbC9N8Xf58QZWkCm5-ewZSUKCpjTh3nGqHlEjSCZUPI7yJtop03YUKN1TxYcivCLu0yMSde0abgc38PlxYi/s400/IMG_4601.jpg" width="400" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">and the final result!</span></div><div>I was wondering why our Mozzarella is so dense compared to the ideal; after all, it stretched beautifully, but I think the reason is that we didn't stretch it enough, and, in the process include more air and fibres of stretched cheese into the final product. We will know next time.</div><br />
<br />
Having said that, the salad was really good, more so because it was our own home-made cheese that we were eating. I think we'll fire up the pizza oven and make some pizzas to do justice to the other half of the cheese.lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.com1tag:blogger.com,1999:blog-362269886660469743.post-58320740455920124412010-09-20T20:32:00.000+12:002010-09-20T20:32:39.097+12:00Chicken on lemongrass skewers. Not Thai, but sort of.This recipe, entitled: "chicken on lemongrass skewers" consists of chicken, on skewers, made of lemongrass. Or, put another way, lemongrass skewers with chicken pieces on them.<br />
<br />
The chicken is cut into pieces, and the lemongrass stems are cut at an angle and the chicken then forced onto the sharpened stems. I can't be clearer about this. I don't know why I've gone on about it so much already. It's like I'm just digging an ever-deeper hole for myself. I'll stop now.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgpTKn7RLuRrA9OvxfCshyphenhyphenBPn2wVTfls2MNf5oZ31yunxiJqzo_iwsJ4eKvyPslOK_CIhEnVc0AO_0KVCJ_dzeCnsi5LYwTT68SQS-GeaaBxcLZMUeGPpnsI3cKbujihRuUojJRbFc6d5x/s1600/P1060832.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="377" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgpTKn7RLuRrA9OvxfCshyphenhyphenBPn2wVTfls2MNf5oZ31yunxiJqzo_iwsJ4eKvyPslOK_CIhEnVc0AO_0KVCJ_dzeCnsi5LYwTT68SQS-GeaaBxcLZMUeGPpnsI3cKbujihRuUojJRbFc6d5x/s400/P1060832.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">the chicken. On skewers. Ready to bake.</span></div><br />
Then I made a marinade: soy sauce, rice wine vinegar, rice wine, some brilliant kaffir lime infused olive oil (from the Kerikeri farmers' market last week), and grated lemongrass, ginger and garlic. And a little honey. The chicken goes in there for about an hour, and then it's removed and put in an oven dish and baked at 160 deg for about 25min. Then the marinade is added back, and the whole thing stewed for another 10-15 min at about 200 deg to reduce.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBfCjXTxyNLLwkCmuDRlTru3dx9EW0RdP_-SY_2dohw_KkqpB9Z1R1WKIKcx-ipSO0pC8CeNayawppi2NFHNBJ7h-VOHbIU-TqgegbgWD1_zZpTqGD1UR6aU8EWwpy4vX3yCDIZTdoU48L/s1600/P1060837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBfCjXTxyNLLwkCmuDRlTru3dx9EW0RdP_-SY_2dohw_KkqpB9Z1R1WKIKcx-ipSO0pC8CeNayawppi2NFHNBJ7h-VOHbIU-TqgegbgWD1_zZpTqGD1UR6aU8EWwpy4vX3yCDIZTdoU48L/s400/P1060837.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Half-way there.</span></div><br />
<br />
Meanwhile, rice is cooked in chicken stock (1 cup rice, 1.5 cups stock, small salt, in a sealed pan to boil, then 7 min simmer and 18 min rest-perfect fluffy rice (thank you Sara for that recipe- it never fails!) but don't take the lid off until you need it, then fluff it up with a fork.)<br />
<br />
At last! I found a green mango for my salad: so shredded green mango, shredded carrot, shredded cucumber, chopped coriander, and crushed roasted peanuts, dressed with some more of the kaffir lime oil, sweet vinegar, and fish sauce.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWMwFgbdTpli1IFoRYgpIPQjBbiUNnhHE2wliUd5FKPiviXo-OmSBzg9OMnAsk9si-UIBxRsXX7SxveWt74EMHVt-gg_wH_WM_emP-Ijl2Pzspo5CBNmSUfPsR_13AKz0OjoI9yrOni1T/s1600/P1060826.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWMwFgbdTpli1IFoRYgpIPQjBbiUNnhHE2wliUd5FKPiviXo-OmSBzg9OMnAsk9si-UIBxRsXX7SxveWt74EMHVt-gg_wH_WM_emP-Ijl2Pzspo5CBNmSUfPsR_13AKz0OjoI9yrOni1T/s400/P1060826.jpg" width="212" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">salady salad</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbiznAHYpaHEca-YRF6auzm0Oq8YBfOlRK-fznjHiS1llElCZNYdjKq4CDdhcfStN1C8vNOGXU2Rw_-5XhDJmdNKa4osdjL9aCP24cj12pZzY1Ux_3t-SaaD9qrV4BqCsb1lzMyPZrSW8A/s1600/P1060828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbiznAHYpaHEca-YRF6auzm0Oq8YBfOlRK-fznjHiS1llElCZNYdjKq4CDdhcfStN1C8vNOGXU2Rw_-5XhDJmdNKa4osdjL9aCP24cj12pZzY1Ux_3t-SaaD9qrV4BqCsb1lzMyPZrSW8A/s400/P1060828.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQkZK89a2JzifOzEYVeLAekl7HN26SNDVfxmcNh52QDbhuaoS6OJ3iPG7Ruv94RxV8wUNXIGk5ErppAaKSCsU-WSsjKjhmC52GgakUz_3SXT7lCAc1oTzvmCDjBxXAwIs1L71dhGlyb9CG/s1600/P1060829.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQkZK89a2JzifOzEYVeLAekl7HN26SNDVfxmcNh52QDbhuaoS6OJ3iPG7Ruv94RxV8wUNXIGk5ErppAaKSCsU-WSsjKjhmC52GgakUz_3SXT7lCAc1oTzvmCDjBxXAwIs1L71dhGlyb9CG/s400/P1060829.jpg" width="400" /></a></div><br />
<br />
The chicken on the skewers is one of LW's favourites, but I think this may be the best rendition of it yet...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9rctVhg0zklpu5myAqG-lfcZq6rZWwmX8W8I2CawaSiH-jOh47MMR8CNwRd8VclgJW4Q6Cw4OZDsQfb1_hNXPl0kUZbTEl8JvQWxABvhey0g7mII-DmsA9xwl31G1Hb4eET3kvTBApkS/s1600/P1060839.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9rctVhg0zklpu5myAqG-lfcZq6rZWwmX8W8I2CawaSiH-jOh47MMR8CNwRd8VclgJW4Q6Cw4OZDsQfb1_hNXPl0kUZbTEl8JvQWxABvhey0g7mII-DmsA9xwl31G1Hb4eET3kvTBApkS/s400/P1060839.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">and it did taste good!</span></div>lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.com4tag:blogger.com,1999:blog-362269886660469743.post-28712695736502541382010-09-15T23:12:00.001+12:002010-09-15T23:13:35.775+12:00seared sesame tuna with spicy saladWe were in Rarotonga 3 weeks ago. It seems like an age away now, but the memory of the holiday will linger for a while yet.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80PTkvuqVHhE38qmB6uIYdRBMh_VheFnM6UlAHXCLOVSyOV1eG8GQd88CB1eM2Xboh4CcP-mYdh-U8b6VWO7aFFqGJiQ2pgyGZ72rsfSuuP1dMsb7A6uerJUREGSNtk499jF_qbQZ8ozv/s1600/P1060383.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80PTkvuqVHhE38qmB6uIYdRBMh_VheFnM6UlAHXCLOVSyOV1eG8GQd88CB1eM2Xboh4CcP-mYdh-U8b6VWO7aFFqGJiQ2pgyGZ72rsfSuuP1dMsb7A6uerJUREGSNtk499jF_qbQZ8ozv/s400/P1060383.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">view, I miss you.</span></div><br />
The food was excellent, the seafood especially so, and one of the few dishes I cooked whilst we were there was this one, when we discovered that there was an excellent fishmonger in the small town on the island. However, we also discovered that, unless we went to the shop very early, all the best tuna was sold, and we did end up with a piece that was quite full of connective tissue and not ideal.<br />
<br />
We did expect to be cooking quite a lot on holiday, but eating out was very much more relaxing, and surprisingly affordable.<br />
<br />
Today, I noticed that the supermarket has some nice looking yellowfin in,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYn5oN4yEcyJUzlbkL260GSHXUBNCfkDCjdjZ_WtxgYC_EPL8eh9sRasVBVh-wnsYBsXe3k2w-bIDXoUu9aNtF_CS5IByf0OjpXMeTPgZZaC7u8kdCmOtNqpT1f5uSbKYNj2Yw8q8tyvy/s1600/P1060814.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYn5oN4yEcyJUzlbkL260GSHXUBNCfkDCjdjZ_WtxgYC_EPL8eh9sRasVBVh-wnsYBsXe3k2w-bIDXoUu9aNtF_CS5IByf0OjpXMeTPgZZaC7u8kdCmOtNqpT1f5uSbKYNj2Yw8q8tyvy/s400/P1060814.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">some tuna, earlier today.</span></div><br />
so here's the dish I wanted to create:<br />
<br />
The salad is Cucumber that's been skinned, de-seeded and finely sliced, then salted and squeezed:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSO8Z_exgErn8yObLwLdhS4zDjcaTDp00SnvfE1Yw_z-F_mlmoF2psqd1WrqrKBzsLWxBikUMvWaTLbRZiHOpkRkpHo1GjDswdHk5UcnVQKV-7ccsJM16nt0Tgcxy13nsz-7EWoZJ5se3L/s1600/P1060808.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSO8Z_exgErn8yObLwLdhS4zDjcaTDp00SnvfE1Yw_z-F_mlmoF2psqd1WrqrKBzsLWxBikUMvWaTLbRZiHOpkRkpHo1GjDswdHk5UcnVQKV-7ccsJM16nt0Tgcxy13nsz-7EWoZJ5se3L/s400/P1060808.jpg" width="400" /></a></div><br />
Add to that some grated carrot:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98oCa4mMGLBY12zQ_xxAHTLK2yCVq8Iq7JsVmOl3DnGtcXK6_CVwvVPaCeZdVFItrt7qiJ4H576eYnOajinkfJqZjHwIjTy54OzQDJT2Y7dFTHg541B-_SvzRYuIlifbzSIC817jHDpuo/s1600/P1060812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98oCa4mMGLBY12zQ_xxAHTLK2yCVq8Iq7JsVmOl3DnGtcXK6_CVwvVPaCeZdVFItrt7qiJ4H576eYnOajinkfJqZjHwIjTy54OzQDJT2Y7dFTHg541B-_SvzRYuIlifbzSIC817jHDpuo/s400/P1060812.jpg" width="400" /></a></div><br />
and dress with a south-east asian kind of dressing of sesame oil, rice wine vinegar, soy, wasabe and sugar into which is mixed some crushed toasted peanuts and some fresh coriander.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIRh7l_z7bGqxg1TluLjIPStKj_tKnqoMiW2b0yRwZuwP-5E0JrueT3e5kbjQVjqpoA4WNDMqgUDKvd1MO7Vo-Q3f6rZKzo0p4h06lP5uCqZD3n_GOdnMGix69ikD5kC8qnXWoWh02IhE/s1600/P1060811.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIRh7l_z7bGqxg1TluLjIPStKj_tKnqoMiW2b0yRwZuwP-5E0JrueT3e5kbjQVjqpoA4WNDMqgUDKvd1MO7Vo-Q3f6rZKzo0p4h06lP5uCqZD3n_GOdnMGix69ikD5kC8qnXWoWh02IhE/s400/P1060811.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">now that's what I call dressing, 23.</span></div><br />
Meanwhile, take the tuna steak and cut, with the grain as much as possible, into large cubes, then coat in flour, then egg, then sesame seeds. This takes a lot of sesame seeds:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVPvjGLj61CxSz0uokkSfuh1JBm-5hyzhNpsq19H6kIZm63RygdhAZoKqqt-R-Iu653kSiBAcUgASLLJpGTWZBys_0K_P-Z27HsHQSCjJrLxte-NLsyRb5wvjp4cZOTknoqf-6OKYKBCsr/s1600/P1060820.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVPvjGLj61CxSz0uokkSfuh1JBm-5hyzhNpsq19H6kIZm63RygdhAZoKqqt-R-Iu653kSiBAcUgASLLJpGTWZBys_0K_P-Z27HsHQSCjJrLxte-NLsyRb5wvjp4cZOTknoqf-6OKYKBCsr/s400/P1060820.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildXeNoO4X-HAt_G0D9zXZ6g2-BZirsSbrWoDBoCGIH2FJIQZ23xeu2FbksRRIByoEOmsX3e84Ettt6l9hx82Hv3EjibRZsAtcm-A20Bugu0dL-X-Kw-d5O3gy-R56yXRBBvf6YjZ1VLlJ/s1600/P1060821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildXeNoO4X-HAt_G0D9zXZ6g2-BZirsSbrWoDBoCGIH2FJIQZ23xeu2FbksRRIByoEOmsX3e84Ettt6l9hx82Hv3EjibRZsAtcm-A20Bugu0dL-X-Kw-d5O3gy-R56yXRBBvf6YjZ1VLlJ/s400/P1060821.jpg" width="400" /></a><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
Next time, I might do the coating, and then slice the tuna after it is seared. So maybe try that. Learn by my mistakes. Then gloat.<br />
<br />
At this point, don't forget to feed the dogs.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1gsas5l1d4g1WtiJBYVw8nF-vQVjiOpF9GTiR7xjuwR_t0S2we9sPNjI204qd7EWPO-XIr2_MpmDZu_yx3hyvChH3pq_G19AOqpn39qIvSmtR_ZiQecCuBPG_1_05ZIT2CMcj59v0GJJ/s1600/P1060822.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1gsas5l1d4g1WtiJBYVw8nF-vQVjiOpF9GTiR7xjuwR_t0S2we9sPNjI204qd7EWPO-XIr2_MpmDZu_yx3hyvChH3pq_G19AOqpn39qIvSmtR_ZiQecCuBPG_1_05ZIT2CMcj59v0GJJ/s400/P1060822.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">mmm. lucky dogs.</span></div><br />
So once the sesame seeds have browned in hot oil, but the tuna is still rare in the middle,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPuEI_ZPGqQoY2qysQ930g00Z9hzbHqJfroiHVojZ1PK1bhkvdgGpV6S-yZccmy4ZX7rMIHtkkQGuEKHQHFdmDkN72BBw1KMll7EJkGLisWvT5JffbNJ_Qzh-msK-vCN4WdKV1UN1ostPq/s1600/P1060824.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPuEI_ZPGqQoY2qysQ930g00Z9hzbHqJfroiHVojZ1PK1bhkvdgGpV6S-yZccmy4ZX7rMIHtkkQGuEKHQHFdmDkN72BBw1KMll7EJkGLisWvT5JffbNJ_Qzh-msK-vCN4WdKV1UN1ostPq/s400/P1060824.jpg" width="400" /></a></div><br />
serve with the salad. It's lovely.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCplgMCsgVMEmJ5gvfs2tTVm_cdKvBHuEy_c22_J0lLJqI0rJmclD3a6lRJKglqdoTCDK4D4CHohcCI775wp-2Xb_rA_cEFwFXSiEa-D8ZsvH-lSJKl6x0I0ORHQYZhZiPpDGu__Vh-ZHj/s1600/P1060825.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCplgMCsgVMEmJ5gvfs2tTVm_cdKvBHuEy_c22_J0lLJqI0rJmclD3a6lRJKglqdoTCDK4D4CHohcCI775wp-2Xb_rA_cEFwFXSiEa-D8ZsvH-lSJKl6x0I0ORHQYZhZiPpDGu__Vh-ZHj/s400/P1060825.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">I was half way through eating this when suddenly, I remembered that I'd forgotten to take a photograph.</span></div><br />
I was going to find some green pawpaw or mango to add to the salad, but there was none to be had. I'll do that next time, too.lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.com2tag:blogger.com,1999:blog-362269886660469743.post-36367946155306461922010-09-11T11:30:00.001+12:002010-09-13T08:19:12.187+12:00Mayonnaise no.2Hello.<br />
<br />
This post is similar, if not identical to LWs lovely blog <a href="http://ourweefarm.blogspot.com/">here</a>. We have been watching the Aussie Masterchef series 2 (no spoilers for who won, we don't want to know!) and were intrigued by the mayonnaise recipe in one of the masterclasses. It uses whole egg not just the yolk, and doesn't seem to have any of the drawbacks of the more traditional version. Here's how it goes:<br />
<br />
1 Egg<br />
.25 of a tsp of salt<br />
1 tbs of vinegar (the nicer the better!)<br />
2 tsp Dijon mustard<br />
1 cup of oil (whichever your preference- we like light olive oil for this)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj9YqDmnOPlUsR1h_akKU28C_GZDPOzpi9WQHTI0_poMHMoyjJ7YxNttIcU0M8-2RdzuYQRCq7cKCY2wafcj7YPnE1MlZNuAkvuXkj-ni7t0g-pVGFt3deWLQ7BaSb0HZXvjTKILjl3oW8/s1600/IMG_4258.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj9YqDmnOPlUsR1h_akKU28C_GZDPOzpi9WQHTI0_poMHMoyjJ7YxNttIcU0M8-2RdzuYQRCq7cKCY2wafcj7YPnE1MlZNuAkvuXkj-ni7t0g-pVGFt3deWLQ7BaSb0HZXvjTKILjl3oW8/s400/IMG_4258.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">an assemblage of ingredients</span></div><br />
<br />
We used a mini food processor.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL78gZ5LJLD905ruSdFylTZqLG2yYLlBmMAlN-Bh0_mehspd-1x01iwoDXqBiKRMPpZ2MVN9QU0LN_3SbWgkKXZRoQpR2w5xq-fpeWL4OyVii6g-OX8-K4IwO4JdKezJDt6ONe42fIgGb0/s1600/IMG_4259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL78gZ5LJLD905ruSdFylTZqLG2yYLlBmMAlN-Bh0_mehspd-1x01iwoDXqBiKRMPpZ2MVN9QU0LN_3SbWgkKXZRoQpR2w5xq-fpeWL4OyVii6g-OX8-K4IwO4JdKezJDt6ONe42fIgGb0/s400/IMG_4259.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">a melange</span></div><br />
All the ingredients except the oil are blended to a smooth paste, then a quarter of the oil is added,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzaVeytm3lceXZHHIUiZrzKZTJNaSzrnjqv24tePCcU77S6A72mN_6TV9P8w-C-6LttKUELKy0HZlrP_mVfVoL6Mdn863xC-dEFuEWBEXmKWLfdTJF1ZUBpfvEB4XjMmtM_RM3rZ2btlU/s1600/IMG_4260.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzaVeytm3lceXZHHIUiZrzKZTJNaSzrnjqv24tePCcU77S6A72mN_6TV9P8w-C-6LttKUELKy0HZlrP_mVfVoL6Mdn863xC-dEFuEWBEXmKWLfdTJF1ZUBpfvEB4XjMmtM_RM3rZ2btlU/s400/IMG_4260.jpg" width="267" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">an intermixing</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0jyd3o6WVKcTT5f5VF3_uuKNsvfy3EgyiAkZ0ahCOSMcQbnT0gOh4WM5wudMOto7VeqSaX46LoNnOn98iVa1_rkaR-lTEC0kkHvxg0lBDhxHGNe1DNDcZptYl1lpqMN6FZcczhj84NK3/s1600/IMG_4261.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0jyd3o6WVKcTT5f5VF3_uuKNsvfy3EgyiAkZ0ahCOSMcQbnT0gOh4WM5wudMOto7VeqSaX46LoNnOn98iVa1_rkaR-lTEC0kkHvxg0lBDhxHGNe1DNDcZptYl1lpqMN6FZcczhj84NK3/s400/IMG_4261.jpg" width="267" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">a pourage</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8q6-PKeR4jQ9QR-Su_GEbShwaWeehcZqVg0KYR0w9hAHgrgPOvNl3XF4nmIVkqVWIF5JJoii7yVH2vSKuQq9cn4C8MyUJHfK3rkHF2fH12v7LI15opWXsIj27-oEKsfa3s5wYa1plrfN/s1600/IMG_4264.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8q6-PKeR4jQ9QR-Su_GEbShwaWeehcZqVg0KYR0w9hAHgrgPOvNl3XF4nmIVkqVWIF5JJoii7yVH2vSKuQq9cn4C8MyUJHfK3rkHF2fH12v7LI15opWXsIj27-oEKsfa3s5wYa1plrfN/s400/IMG_4264.jpg" width="400" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">an emulsification</span></div><br />
and blended thoroughly. No drizzling required. Then the rest of the oil is added! You'll hear the blender starting to strain as the mayo thickens and lo! Mayonnaise is done!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8v-Ql0zCxsICzT5fFkqnqi7a50oE_xU0nKW-U24Ir3ExMgZOTW6vbsdfUJRay2eYNZrGK1Ml8w7G5YotOyNwqUgqiPc4LKWm2udaojzda1xYSv6d0mZXTOfDLYISl9nwOTaCg3WOESje/s1600/IMG_4275.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8v-Ql0zCxsICzT5fFkqnqi7a50oE_xU0nKW-U24Ir3ExMgZOTW6vbsdfUJRay2eYNZrGK1Ml8w7G5YotOyNwqUgqiPc4LKWm2udaojzda1xYSv6d0mZXTOfDLYISl9nwOTaCg3WOESje/s400/IMG_4275.jpg" width="267" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">a result</span></div><br />
<br />
Blimey! That's so easy, and the result is every bit as good, if not gooder than the finicky yolk-only recipe.<br />
<br />
Apparently, the albumen protein acts as an emulsifier and prevents the chances of the mayonnaise splitting. If the result is too oily, add a little warm water.<br />
<br />
So there!<br />
<br />
Post-Scriptum:<br />
Oddly enough, we used this recipe the next day to make some more mayo and IT DIDN'T WORK! Each time the egg mixture (before the oil was added) didn't become creamy despite the simple formula, and when the oil was added it just split from the rest. In the end, we resorted to recipe 1.<br />
<br />
So. Has anyone an explanation? I so want this simple recipe to be reliable, but, it seems, it's not!lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.com3tag:blogger.com,1999:blog-362269886660469743.post-48464791517502603252010-09-07T20:44:00.001+12:002010-09-07T20:46:45.140+12:00fresh pasta, broad beans.Today's supper is a collaborative effort; LW and me. We have only owned a pasta-machine for the last year or so, so we did think that it was high time we actually used it for something. Even though, as a decorative object, it has much to recommend it.<br />
<br />
So we bought Durum wheat flour (a bit expensive; we'll try a good plain flour next time), and off we went. 4 eggs a pinch of salt and 400g flour in a food processor for a few seconds.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGITty3w7S647n5qaW_PgfKQA4bE_HEkP0rA0wI8GIQRjbYpaYMmw74ncup706zWSL_mTCnpXKNaoNCLLAOU_G7nSfYjA8g_NsLjDNxQ80NCesQw1AntyDH6UxVT-7Usvd0gecXo596mxG/s1600/P1060755.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGITty3w7S647n5qaW_PgfKQA4bE_HEkP0rA0wI8GIQRjbYpaYMmw74ncup706zWSL_mTCnpXKNaoNCLLAOU_G7nSfYjA8g_NsLjDNxQ80NCesQw1AntyDH6UxVT-7Usvd0gecXo596mxG/s400/P1060755.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaQ6AFnUmNc_vqRRUExvIUehaNuUQqWx90ORNs0JcGHyL1_uQLftVEmwicXTJ4Ei0BNWPUV_wVewQoZB_YpVdAUKUwWBKiLR36RDLoIM1pu-9lKesXuw5hj1MMtUzh2K-NnDC74yHxCSNZ/s1600/P1060759.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaQ6AFnUmNc_vqRRUExvIUehaNuUQqWx90ORNs0JcGHyL1_uQLftVEmwicXTJ4Ei0BNWPUV_wVewQoZB_YpVdAUKUwWBKiLR36RDLoIM1pu-9lKesXuw5hj1MMtUzh2K-NnDC74yHxCSNZ/s400/P1060759.jpg" width="300" /></a><br />
<br />
A crumb texture is reached, and, if the recipes we were looking at are to be believed, that's what we want. However, attempts at kneading the mixture to a dough were unspectacular,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwC-55YPmqYqX25Yt7XIhboUmnZSx-OUpeRisM56w8tLG8H5tkfs_O7oaDm22i5ZQGJ07QFAf5gXfhweilTz9d5YZ6AOFqMpvTgWMDY8f3yk7RWRaz8_u7OHVfNwcHPQgh17oFq1rQScW/s1600/P1060761.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwC-55YPmqYqX25Yt7XIhboUmnZSx-OUpeRisM56w8tLG8H5tkfs_O7oaDm22i5ZQGJ07QFAf5gXfhweilTz9d5YZ6AOFqMpvTgWMDY8f3yk7RWRaz8_u7OHVfNwcHPQgh17oFq1rQScW/s400/P1060761.jpg" width="400" /></a></div><br />
and after a few drops of milk were added to loosen the mixture up a bit, we put the whole lot on the Kitchen-Aid, and used the dough hook to do the job. It worked. Then the bowl came loose and we nearly lost the lot. It was very funny at the time, and it'll probably become one of those seminal scenes in a Woody Allen film, but, really, you had to be there.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaAx9HyIcgzHemUzaKaa-LpM-vksQOi-CCvXJIOl_UXvZ6vZ9ZIFe9NlpQjnebNSkcBCUxCJfcpXpFjEBKJbgz9BCohnHjSsyq5MYQRLlPKarVdR4GSs3MDIrZfktaXWjp24OXw_2UIkYi/s1600/P1060765.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaAx9HyIcgzHemUzaKaa-LpM-vksQOi-CCvXJIOl_UXvZ6vZ9ZIFe9NlpQjnebNSkcBCUxCJfcpXpFjEBKJbgz9BCohnHjSsyq5MYQRLlPKarVdR4GSs3MDIrZfktaXWjp24OXw_2UIkYi/s400/P1060765.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_eIsvbOXWEfDZuwcoR-NkSt2YsoGKm6oFTi1Hds8QOQJVNyY7_gvTCO4bQW7nSPGUK9_SHVmgaQ1FI3TvVNyFRIdx2R0jQXAE1CEXhK8AqjUhow8qun-9K8iYQFysAFuFupdmlaALeAYn/s1600/P1060767.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_eIsvbOXWEfDZuwcoR-NkSt2YsoGKm6oFTi1Hds8QOQJVNyY7_gvTCO4bQW7nSPGUK9_SHVmgaQ1FI3TvVNyFRIdx2R0jQXAE1CEXhK8AqjUhow8qun-9K8iYQFysAFuFupdmlaALeAYn/s400/P1060767.jpg" width="400" /></a><br />
<br />
<br />
We ran the dough in small pieces through the pasta machine, and lo! It started looking remarkably like the real thing. In fact, it's really good fun, and I recommend anyone to try their hand at it (but 2 people definitely is better than one for the 1st attempt, I think).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vL7JoEmqJTq6rTq75JC8D6fwkUNrl9XmqTL1Jw0gShYQaEsEO2PHJAYivYla-YOl_Sq8kuvm-KPoy3WS9ttEu3sM8zGahE9A41aHVHg5IkfPzbLvBupXluUpDdsfiOyAjb8GVk5b1cy2/s1600/P1060772.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vL7JoEmqJTq6rTq75JC8D6fwkUNrl9XmqTL1Jw0gShYQaEsEO2PHJAYivYla-YOl_Sq8kuvm-KPoy3WS9ttEu3sM8zGahE9A41aHVHg5IkfPzbLvBupXluUpDdsfiOyAjb8GVk5b1cy2/s400/P1060772.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV3W3JjGOn0m0AKlVz5zJ5-wsC38lcLGtIrPvbE0bn2M5-GeXCN6qFsemJf6LNbuIqIyPXQA2vcHGkivHlPp2xhTpSGktri-joznGzVsI_7TrRiGk7fwUxfoJ3VA5p1rQm5nPUI3WhN2Og/s1600/P1060773.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV3W3JjGOn0m0AKlVz5zJ5-wsC38lcLGtIrPvbE0bn2M5-GeXCN6qFsemJf6LNbuIqIyPXQA2vcHGkivHlPp2xhTpSGktri-joznGzVsI_7TrRiGk7fwUxfoJ3VA5p1rQm5nPUI3WhN2Og/s400/P1060773.jpg" width="400" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqK3hKVI4cuVR7mel8d1RxnOWDsVbxDNMhpMFXe-iPWgBNjVHQHELvso-wtHxAsWJFbfdeHqNNHDiBXoZjnX04WJnrZyLH1nbKimLG3_5PeeZ2M8sNzA9WIOy43MEESHKEd7uAiM1OUgyJ/s1600/P1060775.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqK3hKVI4cuVR7mel8d1RxnOWDsVbxDNMhpMFXe-iPWgBNjVHQHELvso-wtHxAsWJFbfdeHqNNHDiBXoZjnX04WJnrZyLH1nbKimLG3_5PeeZ2M8sNzA9WIOy43MEESHKEd7uAiM1OUgyJ/s400/P1060775.jpg" width="156" /></a><br />
<br />
Now the tagliatelle is drying on the clothes pulley and waiting for me to make a sauce.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIEUw-m7S4ZfW2ahjDixVGSASiB3T_zWCxmTjjT-NfUwGAlBhYGdn029y5tQFoB8GC70sNpYwL0JYMulo6RY9MNemS04sv7HvTs9eaytTzI0r5IDGU67j9PHr7dQYvxFoXgCLo7n8nedf_/s1600/P1060776.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIEUw-m7S4ZfW2ahjDixVGSASiB3T_zWCxmTjjT-NfUwGAlBhYGdn029y5tQFoB8GC70sNpYwL0JYMulo6RY9MNemS04sv7HvTs9eaytTzI0r5IDGU67j9PHr7dQYvxFoXgCLo7n8nedf_/s320/P1060776.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhql0RWaBa8Z11k_ycN0iyLwlOBrp3t0hORXHG_u87aOhDiTx0wo60KHX6ON0GEI9jURTRbsEa_p3x1_v9lPsM5jh_XFvnbarp-PNf5ecRWGc3BqMPCrDP5GRS5hX2mfNCWNrwqeDHgzMg3/s1600/P1060784.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhql0RWaBa8Z11k_ycN0iyLwlOBrp3t0hORXHG_u87aOhDiTx0wo60KHX6ON0GEI9jURTRbsEa_p3x1_v9lPsM5jh_XFvnbarp-PNf5ecRWGc3BqMPCrDP5GRS5hX2mfNCWNrwqeDHgzMg3/s400/P1060784.jpg" width="400" /></a><br />
<br />
We have had some broad beans growing over the winter, adding some nitrogen to the soil, and maybe even making us some food. There didn't seem to be a lot of pods, but the winter's been a bit cold and damp, so that's not unreasonable. So we picked them all today, and there was a much bigger crop than anticipated.<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggpsplP1_oZU_YlGIXTuKMqzXSsVkGUrOB5NsYF8sRGvUh7YtGObOpbC-v_U8PRJuz7271cGwbw5F6HGZ9PglHrHCcA4NOnczPWTOQy0CaXz6mKqczkqzezxBOpxF-q68w4JM_70vR6jUG/s1600/P1060793.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggpsplP1_oZU_YlGIXTuKMqzXSsVkGUrOB5NsYF8sRGvUh7YtGObOpbC-v_U8PRJuz7271cGwbw5F6HGZ9PglHrHCcA4NOnczPWTOQy0CaXz6mKqczkqzezxBOpxF-q68w4JM_70vR6jUG/s400/P1060793.jpg" width="400" /></a><br />
<br />
They'd all been hiding. Excellent! There was also a wee hidden surprise! A clutch of duck eggs! We knew that the females were going off somewhere to lay eggs, but we couldn't find them. And yet, there they were, hidden in the densest bush of beans.<br />
<br />
So the beans are now in a pan with some butter (well, lots of butter) a little water, salt, pepper and garlic.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8A_8TD2eJSJ79evJgQBxsLmQ41fu6kYGeUg46xD7rPWNPrhNXtxKB5e55mP3_QkwmlXOf6Za8W63dOruaa-NrLkljKNs_HXYcdOgtjmaaVHiYXlKav8jNlIPhTMEPKaRf6Q-2_OJVYOQY/s1600/P1060795.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8A_8TD2eJSJ79evJgQBxsLmQ41fu6kYGeUg46xD7rPWNPrhNXtxKB5e55mP3_QkwmlXOf6Za8W63dOruaa-NrLkljKNs_HXYcdOgtjmaaVHiYXlKav8jNlIPhTMEPKaRf6Q-2_OJVYOQY/s400/P1060795.jpg" width="400" /></a></div><br />
They will simmer for about 20 min, until only the butter and none of the water remains. Meanwhile the pasta needs a scant 3 minutes to cook:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijb4zFstvRHJcs5WuZfCBuOpJTJFLNbToKwXhXVIZt6oiv9FrrMl62hAdglh5KJ_zU4trD03nGDu0zNjXSes-PtNMng1XQT6TWo1nVyYBstawy6UoQ7IgTDy25gJaZX86mYR4BiETRrxBY/s1600/P1060797.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijb4zFstvRHJcs5WuZfCBuOpJTJFLNbToKwXhXVIZt6oiv9FrrMl62hAdglh5KJ_zU4trD03nGDu0zNjXSes-PtNMng1XQT6TWo1nVyYBstawy6UoQ7IgTDy25gJaZX86mYR4BiETRrxBY/s400/P1060797.jpg" width="326" /></a></div><div class="separator" style="clear: both; text-align: left;">and the dish is ready:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijywj4UcGX_D2SYol9tt7HPYwNn7QZrxU0yIlF2I-NK8Vpq90-_Ds7aoFNurRAY2yYMf_osAh42O0Q8baJDWDvQYarcrvezfgerbCRy8LQWalWGadzvE105-4oa2dRH_pRzu-lTvE3XPK9/s1600/P1060800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijywj4UcGX_D2SYol9tt7HPYwNn7QZrxU0yIlF2I-NK8Vpq90-_Ds7aoFNurRAY2yYMf_osAh42O0Q8baJDWDvQYarcrvezfgerbCRy8LQWalWGadzvE105-4oa2dRH_pRzu-lTvE3XPK9/s320/P1060800.jpg" width="320" /></a><br />
So. It was wonderful: I know it's a cliche these days of cooking programmes and celebrity chefs to say that all you need is good-quality ingredients, prepared simply and in season, but, in this case it's true! Only 2.5 hrs preparation time and 17 seconds to wolf down. Yum.lloydhttp://www.blogger.com/profile/16006756293505807038noreply@blogger.com1