Mole flavoured dukkah

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No, this is not dukkah flavoured with a small, blind animal or a nasty looking girl you met playing pool at the local bogan pub (not today any way), but in fact a dukkah made with the spice, nut and seed mix I was about to add to my Mexican mole (pronounced mol-ay) sauce.

I will start the story… Now.

I happened upon this quite by accident, which, if you have your cooking wits about you, will become a regular occurrence in your kitchen. If you are toast burner and a pot fuser, it is quite probable this will not be the case. It is also quite probable that you can’t read either so you won’t be trying this out any time soon. Or maybe you could get your carer to read it to you and see how you go from there. Or even just get your mum to make it for you, that’ll be heaps easier. Oh, you’re still on the boob… It all becomes clear now. Well, you won’t need anything else to eat then will you?

So as I was smashing up my toasted spices and seeds for the mole sauce for Mr Awesome (see previous post) I looked into the mortar and thought to myself; that looks and smells like dukkah. Olive oil and a crusty loaf of bread were on hand so I did the sums and decided this shit was going to happen.

The result was nothing short of magic. I am a genius I said to myself. To which self quickly agreed.

My job here is done.

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MOLE FLAVOURED DUKKAH for a heap of people drinking booze before the main event…
Roughly ¼ cup each of pepitas (pumpkin seeds), sesame seeds, whole blanched almonds, cumin seed, coriander seed (these can be adjusted a little to your liking)
• Toast everything in the oven or in a pan…. Biggest to smallest. That means the pepitas and almonds go in first, then the coriander and cumin seed, and the sesame seeds last. Or toast them all separately if that seems like it’s going to be a bit to hard to handle.
• Roughly crush spices in a mortar and pestle, you don’t want a powder, it should still have a bit of texture and crunch
• Add a little salt
• Devour that shit with good olive oil from the Italian guy down the road and bread you just made.
• What a wanker I am…

*this could happily be paired with Paul’s warm olives, which you can find here, for a bit more excitement on your antipasto…

Two Steak Sauces

TWO STEAK SAUCES. 1 FOR SCOTTY AND 1 FOR MARK

PEPPER SAUCE
“Green peppercorns, cream and gravy mix… that’s pepper sauce isn’t it?” is what I would probably say if I was head chef at the local RSL or servo tuckshop and someone had asked me how to make peppercorn sauce for steak. I would also be able to tell you six different recipes for cooking swamp rat and serve you fries seasoned with cigarette ash. Fortunately for my own state of mind (perfectly normal) and the reputation of my family, I am not such a man, so I shall answer the question thus…

“Mark”, I would say, “to make a pepper sauce first cook the steak to your liking in a pan. Remove your steak from said pan and rest it in a warm spot while you make the sauce. On a medium heat add peppercorns and onion to the pan that you cooked the steak in (this way you get all of the nice caramelised bits of steaky goodness from the pan. It’s all about the mad flavour!). Cook out for a minute and the deglaze with brandy and get all of the good bits off the bottom of the pan. Add beef stock and reduce until starting to thicken. Add cream and reduce to desired consistency. Season with sea salt and there you have it my good man. Pepper sauce!”

The actual ingredients list
1 heaped tablespoon green peppercorns in brine
1 heaped tablespoon whole black peppercorns (don’t do this with ground pepper because that’s just going to be shit), crushed in a mortar and pestle or spice grinder or with a rock in your backyard, still with a bit of texture to them
1 eshallot or ¼ red onion, brunoise
a good splash of brandy (or red wine if you drank all the brandy last night)
1 cup beef stock (if you’re not going to make your own get a good one from the supermarket. No, not a stock cube. Beef stock!)
1 cup cream

CHIMMICHURRI SAUCE
This one is for my good friend Scotty. I will go on record as saying Scotty is the nicest guy I know… even though, on our last encounter, he stated to me that he does not like to have any condiment whatsoever with his steak. So I made some chimmichurri sauce anyhow because I love it and the garden was rife with oregano. Which is basically the garden insisting that I make chimmichurri.

Scotty tried it and of course he loves it because it just tastes so damn good! And now he can make it for himself to eat when he is hiding in his room far, far away from the world he told he doesn’t do condiments with steak!

pounding the chimmichurri in Scotty’s “I used to be a pharmicist and I’ve still got the cutest little mortar and pestle” mortar and pestle
the backdrop for our lunch…

If you click on the link below it will take you to the recipe for chimmichurri…

https://foodisthebestshitever.wordpress.com/2012/01/29/and-now-a-werd…or-fresh-herbs/

Roast chicken with something different because it’s spring

Sunday roast getting a bit boring? Whatever. Cut out my tongue. Comments like that make me want to punch myself in the face. Who am I effing kidding. Sunday roast chicken is one of the thing I truly love in this world. That was one of the not heaps of things my mum could cook well. She excelled at golden crisp skin and fantastic roast vegetables. Awesome. Good job ma… seriously. So we agree (or I agree anyways) that the roast chicken doesn’t need to be fluffed up and frizzed out, it just needs to be good roast chicken. I’m just saying that you can serve it with other shite besides roast vegetables and peas.

So I’m going to make roast chicken with a papaya salad from my tree, and nam jim dressing just cos I can. And I think I may not have given you a recipe for nam jim yet. And it’s nice and springy and shit.

…Actually I did a little research and discovered that the recipes for green papaya salad and nam jim are back in July, under the headings green papaya salad, and condiments; the fun part of food.

This particular papaya salad had a bit of shredded cabbage and carrot in it and it was kick-ass. And I roasted some peanuts in the chicken juices for 10 minutes for some tasty crunch.

Smash your nam Jim up in a mortar and pestle or if you want to look OG, or, if you are weak and you’re about to miss an episode of Neighbours, blitz it with a stick wizz.

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Paul’s Caul… Thai-d work

Thai –d work

I just had a look over all the posts I’ve done for this blog and to my amazement I haven’t given you one Thai recipe, now this is shocking as I love Thai and cook it every week and how selfish of me not to share. But I’ll be fucked if I’m going to bore your tits off with another Thai green curry with chicken blah blah blah…

So with your tits safe from coming off I shall continue but what’s a recipe from either G Mcfilthy mouth or myself without a preamble that has some very loose ties to the topic…

Thai food to me is exciting on so many levels, it makes the cook balance flavours (so important in cooking) it fills kitchens with aroma’s that enrich your soul then for the final act it takes your taste buds out into a dark alley and kick the piss out of them. Your palate is made up of several components and with most food you only tweak one or two of these, but with good Thai you can give most a little tickle.

I, like most other Australian chefs, was taught French cuisine at tafe and that was the base for all we cooked. And that’s fine but it really limits you to some very rounded flavours (in my opinion), so when I stumbled onto Thai cuisine it was a goddamn revelation. So many ingredients, so many different flavours and somehow all tied together and they work, is this some sort of Asian magic? The same sort that allows small men with penis’ look like pretty young girls…Magic!!

Lady boys aside, there is nothing more enjoyable then grabbing out the mortar and pestle and grinding away, making a paste and then cooking it for people you love, or people who pay you money for it… both are very enjoyable and on par for me!

The recipe I’m about to give you goes back 10 generations in my family back to the Viking days when my ancestors came across a small Thai village located strangely enough on the Orkney islands, and like any Viking marauders of the time they quickly and efficiently raped and pillaged all they could find, and amongst there treasure was this recipe and for generations they handed down, and it was only in this generation did we realize it was a recipe for a curry and not the instructions on how to make penguin repellant (although it does make a brilliant repellant)

I am in fact making this very curry/repellant tonight for my very good friends and fellow foodies G-Money and Carla Da Bruce as well as my beautiful girl friend who for anonymity I shall call Lauren Alley… they are coming over for my soon to be famous Pineapple Mussel Curry and spicy crumbed chicken wings (two separate dishes) and they have recently gained a new dish into there repertoire (a prawn and fennel salad of some sort) and are going to create it for me this evening.

Now I have no idea what you are up to tonight but I suggest you find some friends like mine and start having cook offs, get drunk tell silly stories and in general enjoy yourselves.

Because although food is the best shit ever, food without people to share it with is tits on a bull… feel the love people.

Pineapple curry paste

4 dried large red chillies, deseeded & chopped

1 stalk lemongrass, finely chopped

1 tablespoon galangal, peeled & sliced

4 red shallots, sliced

3 cloves garlic, chopped

1 teaspoon lime zest

1 teaspoon white peppercorns, ground

1 teaspoon shrimp paste

1 tablespoon dried shrimp

1 teaspoon salt

To make the paste you can blend all ingredients in a blender with a little water until smooth. Or grind in a mortar and pestle.

Pineapple curry of mussel’s method

250ml coconut cream

2 tablespoons curry paste

30ml fish sauce

1 tablespoon palm sugar

15ml thick tamarind water

500ml coconut milk

500g mussels, cleaned

½ pineapple, peeled & chopped

3-4 kaffir lime leaves, shredded

2 fresh large red chillies, cut in ½ & deseeded

In a medium pan bring the coconut cream to boil until it separates, then add paste and cook until fragrant.

Add fish sauce, palm sugar and tamarind water and continue to cook until sugar is dissolved.

Pour in the coconut milk and return to a simmer.

Add the pineapple, mussels and kaffir lime leaves and simmer for 5-7 minutes or until the mussels are open.

Check seasoning.

And then Pauly has forgotten to mention that you eat it in your face. But that’s what I’m here for. Nom, nom, nom. G