Ok. I know I’ve been lacking a bit on the blogland post front a bit for the last week or so but don’t think it’s because I don’t love you. I’ve just been hella busy a work and also discovered I have a new best friend – Barmah Forest Virus*. Which goes a little like this… We love and hold each other until she decrees that she will release me from this organised marriage of which I wanted no part. We hang out day and night. We go to the park together, we eat together, heck, we even shower together. We’re not actual besties though… more like conjoined twins with a raging dislike for each other (mostly due to the fact that one of us is a compulsive masturbator)… Not unlike the 80’s classic Wedlock. Electronic collars containing explosive devices remotely connect Rutger Hauer and Mimi Rodgers. Fucked. I do not like her and wish she would go away never to return. So the short story is, I’m shit at the mo’. But whatever. I’m sure if you wanted to listen to whiney bastards weekly you wouldn’t have subscribed to this blog!
That is what I’m on about. Food to sooth the soul and revitalise the head face. Food that is the best shit ever. A damn good sandwich. So on with it kid…
My new favorite sandwich; Salami, zucchini pickle, Tomme goat’s cheese and anchovy. Even as I write this my hand is glistening with anchovy oil. I am excited! And not just because my hand is lubed up and ready to go. This is a damn good sandwich and you should try it some day for sure.
These are the things you need;
I thought I’d given you a recipe for this previously but I haven’t. That, to me, is just plain rude, so here it is…
3-4 medium zucchini, slice into thin rounds or diced
1 brown onion, sliced
3 Tbls castor sugar
3 Tbls red wine vinegar
- Sprinkle the zucchini with a tablespoon of salt an let it sit for 15 minutes while you start getting a little pickled yourself. You’re going to need to calm yourself a little. This sandwich is going to rock your world…
- Sauté the zucchini and onion in 2 tablespoons of olive oil for 10-15 minutes. You want to get a bit of colour on it, and it’s not a biggie if it starts to stick. That just means it’s time to get the other ingredients in
- Add the sugar and vinegar and cook out on a medium heat for another 5 minutes, or until caramelised and syrup-y
Salami from someone who knows how to make salami. I do not know how to make salami but am keen to learn.
Tomme goats cheese = good shit. Try it.
Anchovies are in the back of your fridge. At the front of mine though.
Jen made the bread this morning.
Sandwich press available from Kmart for ten bucks.
White wine that Jonathon the wine merchant left in your fridge – free (I think this may have been what made my head sore the next day. In hindsight this was probably not the most calculated plan I have ever devised, but it was a plan none-the-less so I ran with it).
*a mosquito born virus not unlike Ross river. Look it up, it’s awesome.