Market ingredient: Mixed mushrooms from The Funghi Difficulty: Easy, just needs constant attention
Deliciousness: Comfort food
Did The Beard like it? He ate 2 servings
I walk past The Funghi stand every week and marvel at the variety of mushrooms this guy has. Giant portobellos, slippery wood-ears, cute litte chestnuts, enoiki, shiitake and an enormous pile of somewhat dangerous pine mushrooms (next time you’re in Creasion in Sydney, ask the owner, Yu, just how many pine mushrooms one person should eat in one sitting!). They’re fascinating to look at and I always stop to take a peek.
Market ingredient: Mirrool Creek lamb
Difficulty: I’m all for 1-pot cooking
Deliciousness: Even better the next day
Did The Beard like it? Apparently, I can stay.
You know how there are those foods that you always make at home, so therefore you’ll never order at a restaurant? Or you never make at home, so you’ll always order when you’re out? It’s pretty rare that you have a favourite something that you love to cook for yourself and that you’ll always order when it appears in front of you on a menu. For me, that one thing is lamb. Mmmmm lamb. Lamby lamby lamb. Whether it’s slow-roasted on the weber, a frenched rack in the oven, or deliciously wintery shanks, lamb is ALWAYS scrumptious.
Market ingredient: Beetroot
Deliciousness: Sweet sweet beetroot
Did The Beard like it? “It was fresh & beetroot-y, but needed more ooomph”. Quote unquote.
A quick and easy one this week, utilising one of my favourite vegetables of all time – beetroot. I can’t actually get enough of the stuff. My American colleague thinks I’m crazy, that all Aussies-and-their-passion-for-beets are crazy. No no, JN, it is YOU that is crazy. And I’m talking about home-roasted beetroots, the kind that stain everything a deep reddy-purple, not their pale, briny tinned cousins. Roasting your own beetroots creates such an intensely sweet flavour that seems to be perfectly combined with the also luscious sweetness of roast garlic. Delicious.
Market ingredient: Cavolo nero
Difficulty: Medium. The dough requires a bit of love and labour.
Deliciousness: Simple cheesy fun
Did The Beard like it? Yes, but not seasoned enough for his Lebanese, hungover taste buds.
Buona pasqua, tutti! I hope everyone is having a thoroughly enjoyable long weekend of over-indulgence. In honour of this Pagan-Christian (whichever way you swing) festival, I thought it would be rude not to cook something a little festive. My challenge this week was:
- Create something with the delicious bunches of cavolo nero found at Kurrajong Organics stall this week,
- Make something Easter-y, and who better to turn to for inspiration than those proud staunch Catholics, the Italians,
- Prove a certain Italian HTML developer that people outside of his homeland can actually cook,
- Make sure the weekend wasn’t all about sweet stuff, since Ruski and her adoration for Sarah Wilson has now made me a little paranoid about all things sugary.