31.5.14
Spanish baked eggs, spicy tomato sauce, chorizo, avocado, tortilla
Mexican food seems to be enjoying one hell of a resurgence at the moment, but I've loved this dish ever since I used to eat a variation on this - the mexican classic Huevos Rancheros - at the original Hugos on Campbell Parade in Bondi Beach, back in the day before there were 65 branches of Hugos all over Sydney.
There just seems to be something about the combination of spicy grilled chorizo, creamy baked egg, the slight chill kick and the crispy tortilla that just sets you up for the day.
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30.5.14
29.5.14
Beef cheek massaman curry
Our last two family holidays have been to Thailand, and on our last trip I decided to enrol in a Thai cookery masterclass being offered at our resort. I've never done a cooking class of any kind, so was intrigued to discover what would be on the agenda.
Upon signing up I was told that each class generally had about 5-8 participants, so I was pleasantly surprised when I arrived at hotel reception to meet my teacher that I was the only one taking the class that day.
My teacher was one of the chefs at the hotel, and he only spoke limited English - although compared to my non-existent Thai, he was practically fluent. Whilst we waited for the car that was to take us to the local island markets to learn about traditional ingredients, he asked me where I was from.
"Sydney,Australia" I replied.
"Oh, yes, Australia….beautiful country. Tell me - are there Thai restaurants in Australia?"
"Oh, there are heaps"! I exclaimed.
"And where you live? Is there thai restaurant?"
"Absolutely. Just in my suburb (which is in Sydney's east) I'd say there are, oh, about 15?"
Silence.
I think he thought I must have slightly confused.
"….Oh! ….Thai food…is very popular in Australia then?"
And it is isn't it? When I was growing up - it wasn't. Our local restaurant was Italian or Chinese. Pizza Hut or Sizzler was considered to be a reasonably classy night out. But now…Thai. Its everywhere.And I am absolutely no expert on cooking the cuisine, but I have had enough Thai takeaway in my life to know what I would change about one particular dish.
Beef massaman curry.
Instead of big, melty chunks of slow cooked beef, most Thai restaurants seem to serve their massaman curry with shrivelled strips of thin, stir fry style beef. By the time its been simmering away in the sauce for as long as it should its like eating curry flavoured beef jerky.
Beef cheeks are absolutely one of my favourite winter cuts. They are as cheap as chips and very deceptive. Even with a sharp knife they're so tough you can barely cut through them whilst raw, but after a few hours they are just magically, meltingly rich and buttery soft.
Beef cheek massaman curry
Duck breast, celeriac slaw, leek rings
Leeks are cheap at the moment, and the other day I was pondering why you never see leek rings on a menu the way you do onion rings?
With a slightly sweeter and more mellow flavour than the onion, you'd think it would be a perfect bar snack or garnish to add a crunchy, slightly oily, slightly naughty note. And lets face it - is there ANY food, any food at all, that couldn't be slightly improved by crumbing and frying?
They turned out beautifully and were the perfect accompaniment to a celeriac, red cabbage and apple slaw I made to serve with some duck breast.
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