Archive | June, 2010

Glamorgan Sausages – My Favourite!

30 Jun

Glamorgan sausages are a simple, easy Welsh specialty. These vegetarian sausages were born out of poverty — a way to make readily available ingredients stand in for more expensive meat. Amazingly, I have had non-vegetarians try this, and they swear I have given them meat sausages! They are filling and rich, and incredibly forgiving. You can add or subtract ingredients as available. Though the base of breadcrumbs, eggs, cheese and onions should stay, if you have some lovely sautéed mushrooms, or a few shreds of ruby red sun dried tomato, or some deep green sautéed spinach or kale — by all means add!

I try and use leeks (for their Welsh-ness, and for their soft nuttiness when braised in butter) instead of an onion, but if I don’t find any leeks in the shops, an onion – red, white, yellow, or even spring – will do. I use cheddar here, but if you want, substitute it with Caerphilly or another kind of melting cheese. Parmesan gives it a sharp richness, feta makes a thicker smoother mouth feel. Try changing the breadcrumbs – from white to sourdough to nutty brown, and see how the taste (and texture) changes. White bread adds lightness, while brown makes these sausages much more dense and thick.

These sausages are amazingly flexible as they can take on the identity of many different ethnic cooking — feta and olives or spinach with the basic recipe makes them Greek; sun dried tomatoes and parmesan delivers a sunny taste of Italy; sesame seeds and oil, a teaspoon of miso paste, some soy and seaweed elevate these to an Asian favorite.

I serve these almost exclusively for dinner, but they would be fantastic as a Sunday brunch, with fried or scrambled eggs, mushrooms, and some home-made baked beans. A Sunday fry-up beyond compare!

These are the version of Glamorgan sausages that I make all the time. I add portobello mushrooms for a meaty texture and taste. They don’t really stand out, but the sausages taste better for them. I make the base ahead of time, a day or so, and store it in my very hardworking fridge! This enables the flavors to meld. I also make my own breadcrumbs – ridiculously easy, and store them in the freezer, or an airtight container.

I know it seems like a lot of work, but if you do things in stages, and a few things ahead of time, its a simple matter of assembling all the ingredients and frying the sausages up. I cannot tell you how delicious these are – the cheese melts through the sausages, making them stick to the pan and burn a little. Oh the joys of burnt cheese! And their hearty, meaty texture is a filling and fulfilling meal.

This recipe feeds about 12 people +/- so feel free to halve it if you are not dealing with hoards. It doubles well too!  Makes approximately 48 sausages.

Base

  • 2 cups leeks, white tips only, quartered, sliced, and washed in salted water
  • 2 cups portobello mushrooms, peeled, and roughly chopped
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, roughly chopped
  • Salt and pepper
  • 1 tablespoon or so of aged syrupy balsamic vinegar, if you have it – if not, you could use a glugg of wine
  • Approximately 1/2 cup heavy cream

Prepare the leeks and mushrooms. Wash the leeks well in salted water, and let them stand for a minute while you peel the mushrooms and chop the mushrooms. I always chop and stem the mushrooms. My sister once had a terrible reaction to a mushroom dish because they weren’t cleaned well enough – I would rather go through the process of peeling off the top layer then not cleaning them well enough. Good mushrooms always come with dirt!

Over a medium heat, in a medium to large saucepan, melt the butter and olive oil together. Once hot, add the leeks all at once. If you’ve washed them and left them standing, they will still have water clinging to them. This is good! The leeks will almost braise in the pan, the water mixing with the butter and oil. Cook until the leeks are glossy and shining. Add the mushrooms, and continue to cook, mixing well, until the mushrooms let go of their liquid. Add the garlic and stir well.

You don’t want everything to cook down to a mush as you will be cooking again when you fry the sausages, so this is a very quick process.

Once everything is combined well, add salt and pepper, and a bit of balsamic vinegar if you have it. The balsamic will deepen the taste of both the leeks and the mushrooms without insisting that you acknowledge it – very loving and supportive. Its addition gives the other flavors an added dimension.

Combine everything well, and add a couple big glugs of heavy cream (or if you don’t have any, add milk). Incorporate well, and let it bubble and thicken for a minute or so, melding the juices of the leeks and mushrooms with the cream., and then take off the heat. If you are making the sausages the next day, let cool, and then store in the fridge, covered.

By the by, this makes a phenomenal base for a leek and mushroom soup or pie. If you are making soup, blitz in blender with milk and/or vegetable stock, and reheat, adding herbs to taste. If you are making a pie, use bigger cuts of both the leeks and mushrooms. Yummy either way!

Breadcrumbs

  • 2 loaves of bread – at least 2 days old. I usually use a mix of brown and white. I used a Swiss egg bread and a German brown sourdough for this recipe, but you can use whatever you want!
  • 2 croissants (for richness – very optional!)

Tear the bread in to large pieces, and toast, for about ten minutes, in a low (100 C) oven. You want it to be crisp, not colored or burnt. This deepens the flavor of the bread, and makes sure its very dry. Dry bread sucks up the flavors of the leeks, cheese and mushrooms really well. Allow the bread to cool once it has been toasted.

Pulse in food processor until bread has become breadcrumbs. Store in an airtight container, or the freezer until needed.

This makes much more than you will need, but breadcrumbs are a wonderful resource to have. You can use them for a stuffing, for a cake in lieu of flour if you don’t have any, to thicken sauces, as a coating when frying. The possibilities are endless.

Also, obviously, you can make this with storebought breadcrumbs – I have used a mix of breadcrumbs and panko and its been superb!

Assembly

  • 6 – 7 eggs,  beaten
  • Base of leeks & mushrooms
  • 6 – 8 cups of breadcrumbs
  • 2 cups of grated cheddar
  • 1 cup of grated parmesan
  • ½ cup washed chopped Italian parsley

In a large bowl, whip the eggs together. Add all the leek & mushroom base, and beat together well. Take off all your rings! Add 6 cups of breadcrumbs and mix well with your hands. Taste for salt.

Wash your hands well, and grate the cheeses over this mixture. Then, using your hands again, mix thoroughly. Taste. You may need more breadcrumbs if its too cheesy. You can also add a little cream or milk to make the mixture come together. Mix in the chopped parsley.

Refrigerate for at least half an hour.

Heat your oven at its lowest possible temperature. Take a baking tin, and put a cookie rack on top of the tin. You will put your sausages here as you fry them to keep them warm.

Take another baking tin and line it with baking paper.  Take the sausage mixture out of the fridge, and with wet hands, form sausages. You can make round ones, though I prefer the traditional sausage shape. Probably about 4 inches x 2 inches wide. Line the sausages up on the baking tin lined with paper. As the tin fills up, cover the layer of sausages with more baking paper, and continue.

Frying

  • About ¼ cup olive oil
  • A non stick pan
  • A few teaspoons of Fleur de sel or Maldon salt to finish

Up to 2 hours before serving, start frying your sausages.  Ensure that your olive oil is in a pouring measuring cup and use it very sparingly.  A little drizzle is all you need, and a medium hot flame. If you have a large pan, you should be able to get 9 sausages at once. I try and flip each sausage three times, so I usually get a sausage chain going, concentrating on 3 sausages at a time, letting the other 6 brown up.

You will see the sausages brown on the outside, and cook firm inside. The cheese will melt out and  brown. The scent is superlative!

As the sausages are cooked, blot the oil off on paper towels, and transfer to the baking tin cookie rack in the oven. Sprinkle over some Fleur de sel if you have it, or Maldon salt.  Remember to keep sprinkling sausages with a tiny bit of salt as you add them to the oven.

The frying process should take 40 minutes to an hour for approximately 48 – 50 sausages.

Photo copyright U-En Ng

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Beetroot Chutney

30 Jun

I like making this ahead of time, at least 3 days or so, to give the flavors time to deepen and meld. This version of beetroot chutney uses grated beetroot, onions and apples. You could cut everything into neat cubes, which may be a little more “posh”, but I like the grated, almost slaw like nature of this chutney. Its how its served in South Africa, where my mother is from, so it has echoes of home style food, bright sunshine, and seaside tang, for me.

Use the smallest beets you can find (about the size of a golfball) – these are sweetest. Feel free, as usual, to adapt — you could use molasses or maple syrup in place of the honey, different dried fruits, apple cider vinegar or white wine vinegar, etc. This is the bones of a recipe that can adjust to what you have available, and what your tastes and flavors are. I have added a few tablespoons of elderflower cordial to this with amazing results, and have cooked it for a longer and shorter time for different flavor consistencies – a fresher summery version or a thick jammy one. The possibilities are endless, and its almost impossible to mess up!

This gorgeous fuchsia chutney is something to keep in the fridge at all times. Mix a tablespoon with a bit of mayo, and your plain cheese sandwich will be elevated to transcendent proportions. As an addition to vegetarian sausages, it adds brightness and sparkle. I am sure you will find lots of things to do with this (it makes a sensational door gift too!)

About 1 – 2 hours cooking time

  • 1 kg of beetroot, washed and peeled (reserve the leaves for another use) – approx. 4 cups, grated
  • 2 small red or yellow onions – approx. 1 cup, grated
  • 2 thumb sized pieces of fresh ginger root, grated
  • 8 – 10 cloves of garlic, grated
  • 1/4 cup olive oil
  • salt and pepper to taste
  • 1/2 cup water
  • 1 1/2 cups red wine vinegar
  • 1 large fuji apple, cored and peeled
  • 3 tsp black mustard seeds
  • 3 tsp yellow mustard seeds
  • 1/2 cup raisins / mixed dried fruit
  • 1 stick cinnamon
  • 1 tsp cumin seeds
  • 3 table spoons port wine (optional)
  • 3 teaspoons brown sugar
  • 1 small chili, seeded  and chopped (optional – be careful of the seeds and wash your hands well after!)
  • 2 tablespoons of honey
  • 2 tablespoons of dijon or other prepared mustard

Grate the beetroot, and in a separate bowl, grate the onions, ginger and garlic together.

Heat olive oil on high heat in a large thick bottomed saucepan, and add onion mixture. Saute until the onions are translucent, making sure they do not stick to the bottom of the pan. Season with salt and pepper. Add the beetroot, and stir well to combine. Lower heat.

Add water, and stir well, and then add red wine vinegar. Grate apple straight into this mixture and stir well.

Add raisins, spices (mustard seeds, raisins, cinnamon, cumin), port wine, sugar and chili, and stir to ensure even distribution.

Allow this mixture to cook, and thicken, about 20 minutes or so, stirring occasionally.

While mixture is thickening, add honey and dijon, and taste for sweetness and salt. It should be a perfect balance, with the fragrance of the spices coming through, and the sharp tang of the vinegar, and the surprising hit of chili.

Cook for an additional 10 – 15 minutes until it is thickened and chutney-ish to your liking. I judge that its done when all the liquid has been incorporated into the mixture, and the rest is a thick jewel like mass, studded with mustard seed.

Leave to cool before storing.

You can jar this (sterilized jars and vinegar proof caps) and keep for up to 6 months, or cool and put in the fridge for up to 2 weeks.

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A Simple Vegetable Soup for a Tired Mummy

29 Jun

I loved the fresh fruit and vegetables we got at Whole Foods – what a feast for the senses! When MZ was exhausted and didnt really even have the energy to eat (thats what happens when you are at full time work and have a gorgeous babygirl), I would try and make her things that would taste good, but go down easy. This vegetable soup is really as simple as it reads – inspired by what was in the store, and flavoured by nothing more than a little rind of parmesan and salt and pepper. The vegetables were all organic, and their flavour and colour were vivid and vibrant. You dont really need spices or herbs when the veg are this good. Wonderful served with a simple grilled cheese sandwich, or even some bread and tomatoes.

Serves 4

  • 2 – 3 tbsp olive oil
  • 1/2 medium onion, diced
  • 2 – 3 cloves of garlic, minced
  • 1 – 2 large portobello mushrooms, peeled and chopped roughly
  • 3 – 4 carrots, washed and chopped
  • 1 zucchini, washed and chopped
  • 1 small head of broccoli, washed and chopped
  • 1 small butternut, peeled, deseeded and chopped
  • Handful of baby spinach
  • 1/2 cup water
  • Rind of parmesan if you have it (omit for vegan)
  • Salt and pepper to taste

In a saucepan, heat oil over medium heat and soften onion and garlic. Once they have softened, and are glistening happily, add the mushrooms, and stir to combine. As soon as the mushrooms release some of their liquid, add the carrots. Stir to combine.

Add the zucchini, and allow it to release its own liquid into the pan. Stir all together, and add the broccoli, butternut, spinach and water, and stir all well. Pop in the rind of parmesan (this will add a bit of salt, and a haunting dusky note that is just lovely), if you have it, and cover with a lid for about five minutes, lowering the heat.

Once you take the lid off, take out the parmesan, and think about your choices. You could mash and mush the vegetables by hand with a potato masher, or you could transfer cup by cup to a blender or food processor. Dont completely liquidise the soup – you want it chunky and thick. After you pulse gently, transfer back to pan, and take another cup of vegetables to puree. Do this until you have the consistency you prefer, and only now taste for salt and pepper. Sometimes the vegetables are so fresh and sweet, you dont need much addition.

Serve with plenty of love.

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Pineapple Upside Down Cake for a Special Person

29 Jun

My organic delivery friend (yes, I have that luxury, and yes, I take full advantage of it! and if you live in KL, you can too!) sent over a beautiful ripe pineapple on Monday. Its been sitting on my counter, looking at me, and smelling of that unique sweet citrus pineapple-y smell that just seduces you into needing to eat it!

But I wanted to do something different, and also may be a little retro. Pineapple upside down cake is just stunning – beautiful pieces of caramelised pineapple and sticky gooey caramel adorning a perfectly simple, and yet deliciously tasty, vanilla cake. Buttermilk makes this tender, as does the melted butter. The cake itself is not very sweet, but that is because youre relying on the caramel to flavour the cake. Its easy to put together, as long as you are patient with the cutting of the pineapple – and have a VERY sharp knife. If you would rather have the old school pineapple rings, by all means cut them that way – you could even put a little cherry in the centre of each, or a strawberry or dried cranberry! But I like the chunky pieces of pineapple best – more rustic, a little less twee retro, craggier and more able to brown and suck up all that gorgeous caramel.

You will need:

  • 1 sweet pineapple
  • 1 stick of butter (8 tablespoons), divided into half (plus a bit for buttering tin)
  • 1/2 cup of brown sugar
  • 1 + 2 tbsp vanilla
  • 1/2 cup white sugar
  • 1 cup buttermilk
  • 2 eggs
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Start by prepping. You will need to preheat your oven to 175C, and butter a 9 inch round cake tin very well. Once the cake tin is buttered, prepare a sling made of parchment or baking paper. Tear a sheet that is twice as long as the width of your tin, and centre over the buttered tin. Push it in, and using the butter as a kind of glue, ensure that the paper adheres to the bottom and sides of the tin. Rebutter the sheet of baking paper, up to the sides as well. Set aside.

Prepare your pineapple. You will need a very sharp knife, otherwise please dont attempt this as you may chop a finger off! Resting the pineapple on its now stable bottom, use your knife to peel off the skin. Cut in half lengthwise, and then into quarters. Once the skin is off, you will need to get the brown “eyes” that stay within the indentations. Use your knife again, working slowly and carefully, at an angle, against the pineapple. You will see that its possible to make triangluar cuts into the pineapple in long strips to take off these pesky bits. Once the pineapple is clean, cut out the woody interior, and chop roughly. Set aside once you have prepared the entire pineapple.

Melt 4 tablespoons of butter in a large pan over high heat. Once the butter has been melted, add all the pineapple, and ensure that it is in one layer at the bottom of the pan. Allow it to brown and caramelise in the butter, flipping over only a few times, for about 5 to ten minutes or so. Sprinkle over about half the brown sugar, and mix, and allow to cook, all in one layer, for a few minutes. Add the rest of the brown sugar, mix, and let bubble for a bit. Add about 1 tablespoon of vanilla (be careful, it will hiss and spit at you!), and mix well.

Using your spatula, transfer all the pineapple and gorgeous caramel into your baking tin. Ensure that it coats the entire bottom of the tin, and the pineapple is well layered. Set aside.

Add the remaining 4 tablespoons butter to the hot pan – it should melt quickly. Once melted, transfer immediately to a heatproof bowl, and whisk in white sugar, buttermilk, eggs and remaining vanilla. Once the mixture is foamy, set aside while you mix dry ingredients together (I usually just measure out the flour, add the baking soda and salt to the measuring cup and mix with spoon).

Using a spatula, mix the dry ingredients into the wet mixture. Taste for vanilla, and add more if its to your liking. Spoon or pour the batter over the caramelised pineapples in the tin and smooth the top over. Bake in your hot oven for 50 – 60 minutes (checking at about 45) or until a toothpick inserted into the centre of the cake comes out clean.

Take the tin out of the oven, and let it rest for at least ten to fifteen minutes, over a cookie rack. This waiting time is really important, to let the caramel set up, so that when you flip it over, the while thing wont run in rivers over your countertop! Be patient! Once the tin is lukewarm and handleable, invert the tin over a cake plate, using the paper sling to coax it out. Peel the parchment off gently, and adjust any pineapple bits that may have fallen off. Let the cake rest for at least another 10 minutes or so before slicing.

You could serve this with some creme fraiche, a few strawberries, or some vanilla ice cream, but thats kind of gilding the lily! Its beautiful as is, and such a wonderful tribute to the prickly pineapple.

Cooks Note: you can bake this without the parchment sling. It will definitely make the caramel stickier and richer in colour and flavour. I decided against it because I wanted a lighter version of the cake but feel free to eschew the parchment sling. In that case, rest for only up to ten minutes when it comes out the oven.

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Malaysian Vegetarian Curry in the USA for MZ

28 Jun

One of the things M really wanted when I was cooking for her was a vegetarian curry. This is what I came up with, given the ingredients I could source in her part of the world!

Curry and rice must be one of the most ultimate comfort foods for us. Theres something about the warmth and heat – the pedas and the panas – that sends a glow to the soul. Its relatively easy to make as long as you take a couple of things into consideration: make sure you think about the vegetables you are adding, and ensure they all get proper and respectful cooking time; fry the spices – you want them to release their volatile oils and infuse their scent into the whole house; make sure there is some protein in the curry as vegetarian food like this needs to be balanced; think about colour, size and texture when you choose your vegetables; and finally, know your heat (spice) limit, and stick to it!

For a curry feeding 4 – 6 people, you will need:

  • 2 – 3 tbsp peanut oil (or a mix of canola and roasted sesame oil if you cant find peanut, coconut oil is also nice)
  • 1/2 medium onion, diced
  • 5 cloves of garlic, minced
  • Thumb sized portion of ginger, minced or grated
  • Salt and pepper
  • 1 red chili (or more, according to your taste) minced fine (with or without seeds, according to your heat desire)
  • 1 1/2 tbsp  good quality red curry powder
  • 1/2 tsp each: cumin + coriander
  • 1 tsp turmeric
  • 1 stick cinnamon
  • 1 star anise
  • 2 cloves
  • 1 – 2 stalks lemongrass, bruised
  • 2 – 3 leaves limau perut or curry leaves
  • 1 potato, peeled and cubed
  • 1/4 cup water
  • 1 yellow squash, washed and cubed
  • 2 – 3 small carrots, peeled and chopped
  • 1 medium head broccoli, separated into small spears
  • 1 can light coconut milk
  • Handful of frozen peas
  • 1 packet baked tofu (or chickpeas if you cant find baked tofu)

Heat in a large pan or saucepan, over medium heat, heat oil until almost smoking. Add onion, garlic, and ginger, and stir well. Season with salt and pepper. Let onion soften, this should only take a few seconds. Add red chili, stir again, and check if oil has all been absorbed. If it has, move all ingredients to the sides of the pan, so you make a well in the centre, and add a little bit more oil. Add the curry powder and spice powders and fry until they separate from the oil and the scents have been released. You will know when this happens!

As soon as the spice powders have fried, stir all together, add the cinnamon, star anise, cloves, lemongrass and limau perut and stir. Add the potatoes, and stir to coat. Let the potatoes fry for a minute, and brown a little bit. Once the potatoes have browned, add a little water, and add the squash, carrots, and broccoli in stages, stirring to combine well. Add the coconut milk, and allow all the vegetables to cook to lightly cook (you dont want them boiled, but more like lightly poached).

Taste for seasoning, and add more salt and pepper if needed. I have also added some brown sugar (tiny pinch) to add a deeper resonance if necessary.

Add frozen peas and baked tofu and allow to heat through. Taste again.

I always think curry is best reheated gently the next day, once all the flavours have had a chance to get acquainted. And always try and serve it warm, not piping hot – you destroy any flavour if you serve it boiling hot.

Serve with brown rice and enjoy memories of home and family and heat and humidity.

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Review – Nathalie’s Gourmet Studio

28 Jun

My friend, goddessmoments, had posted a photo on her FB page which showed what looked like an amazing restaurant that has just opened in Solaris Dutamas, Nathalie’s Gourmet Studio. We decided that we wanted to try it out and made plans to go today. They are open from 9 – 6pm, breakfast being baked goods and from 3pm onwards, tea and cakes. There was not a huge lunchtime crowd there (yet) but once people get to know the quality and level of cooking thats available, you will probably have to end up making reservations! Its a small place – about 6 – 8 tables, with seating outside that is not prime at the moment because of the construction going on next door. There is also a huge open plan kitchen where Nathalie runs cooking classes (AngelKitten and I are going for a macaron class soon!) as well as an organised professional kitchen which you can see from the seating area.

When we arrived at 2pm, we were greeted and seated quickly. The menu is simple – 5 or so of each starters, main courses and desserts, as well as a small children’s menu. I love reading menus, and this one did not disappoint. You can see the mind of the chef working in the menu, and it was intriguing. The place settings are beautiful and simple, yet elegant and functional. It made us feel welcome, and everything we needed was accessible immediately.

Nana and AngelKitten ordered juice, which came in beautiful little individual carafes. AngelKitten had orange (which I think may have been blood orange) and it was superb – the essence of orange, tart, sweet, sour, perfection. Nana had pineapple, which was sweet and gorgeous. I love the care and thought that has gone into the presentation here. It makes you feel special.

They served us gorgeous, crusty baked rolls, with sweet butter sprinkled with sea salt. I think you can tell the quality of a chef’s kitchen by their attention to details like the bread – and this one was perfect.

I had a starter for my mains – the eggplant three ways. It was wonderful! First there was a little toast with savoury eggplant and raw tuna. Just an astonishingly lovely combination of flavour. Then there was an eggplant ice cream – savoury, cold, a hint of sweetness, silky on the tongue and wonderfully challenging for those of us who think of icecream as dessert. For me as a cook, it was a great exploration of seeing eggplant in a different way. And finally, there was a beautiful eggplant jelly, with an eggplant and cream espuma or foam. It was my favourite. The creamy dusky flavour was essence of eggplant, and made me think of making an eggplant soup that would have those flavours in it. Not only was this a mouthwatering dish, but it was visually stunning.

Nana’s main course was the duck confit. He said it was delicious. Beautifully cooked duck, orange, and caramelised onions. He loved the balance of flavours, and the satisfaction of a hearty meal that was presented absolutely beautifully.

AngelKitten was looking for a simple main course so she could concentrate on dessert. She ordered from the children’s menu (since she is 12 plus 8!) and had the bolognaise tagliatelle. It was a very large portion for a child’s size! But she said it was really good – tomato-y but not too much so, meaty and flavourful without being too complex. Exactly what a child’s palate wants. She really wanted to try the chicken nuggets reimagined, but they did not have them, so we will have to go back again!

And finally there was another starter, salmon blini with lemon grass cream and a salad. Beautiful, simple, light – the lemongrass cream was sparkling – such a taste sensation with the silky unctuous salmon! Stunning presentation too.

And then… came dessert! AngelKitten and I had done what we always do – check out the dessert menu first, and then thought about the main course! She had an utterly superb orange creme brulee with caramel sauce, and a blood orange sorbet. Such lovely contrasts – the icey cool sharpness of the sorbet – light and airy – sweet yet tangy – and the creamy sweet meltingness of the creme brulee. The whole plate was so well thought out. Everything complemented and contrasted in interesting ways. A delightful crunchy tuile sat atop the sorbet, sharp and crackly and sweet, light and icy and tangy. The creme brulee sat on a vanilla cookie crust – the texture of the crust the perfect balance to the richness and wobbly delights of the creme. So very very very good, and so satisfying.

I had the trio of desserts – a consideration of how different chocolate can be! First there was a rhubarb and tarragon crumble with a white chocolate espuma. The rhubarb crumble was tart and soursweet, the crumble with hints of cinnamon. The chocolate here only highlighted the different taste sensations of the fruit, and was definitely a supporting character. Then there was a  macaron – I chose the caramel, though I should have probably chosen the chocolate for unity of plate! I didnt regret it though – the caramel macaron was astonishing – a delight, a whisper of macaron, and a bold flavourful bittersweetsalty caramel licked in the centre. I could bathe in that caramel and be happy. And finally, a tiny, delicate chocolate tart, with a fragile vanilla crust. But it had a huge chocolate flavour – intense dark smoky notes. Wonderful.

All in all a brilliant meal. As a cook, it inspired me to think of different balances and ways to present food. As an eater, it appealed to the sensualist in me.

Was there anywhere we could find fault in this lovely new restaurant? Well, yes actually. The only uncomfortable note of the entire meal was the seating – outside seats were very low, and we could not sit there because of the noise and pollution from the construction. Inside was beautiful, but they had inexplicably chosen high, sharp bar seats and high tables. Very uncomfortable and difficult to get in and out of. The seats were the only thing in the restaurant that did not encourage you to stay a while and enjoy. Honestly, after an hour or so of sitting, they were painful.

Nathalie’s Gourmet Studio changes its menu every month, so we will definitely be back next month to try more mouthwatering delicacies. It is exciting and very happy making to see such a high level gourmet space opening up in KL. Its wonderful to be able to explore the food mind of a serious chef through her menu. Thank you Nathalie for creating such a sumptuous gourmet experience!

PS – Try the macarons! We brought back a large box – couldnt resist!

Nathalie’s Gourmet Studio – Unit 4-1-5 – Solaris Dutamas – Jalan Dutamas – 50480 Kuala Lumpur – Tel : 03.62 07.95 72

http://www.nathaliegourmetstudio.com

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Mushroom and Chili Pasta

27 Jun

Angel Kitten asked if we could have some chili in the food (I think I might make a veg curry soon…) It made me think about why I havent made a lot of spicy chili dishes. I think its because when I was quite small, I was in the kitchen with my Kak Gee. She was preparing a meal for an embassy function, and she had some sesame seeds next to the chopping board where she was preparing the chili. I was sneaking finger-fulls of the sesame seeds, and of course accidentally consumed some chili seeds as well. Oh my good goddess, they were so bloody hot! I cried my 5 year old eyes out! I think I have been nervous about cooking with chili ever since! But I decided today I was going to face my fears (unlike the England team), so AngelKitten and I had a chat and dreamed up a pasta we wanted.

We thought up a mushroom, chili and blue cheese pasta, because we were so enamoured with the blue cheese bread pudding from the other night. However, once we started cooking, the blue cheese just didnt go with the chili and mushrooms, so we left it out. This is an example of cooking on the fly 😉 If we had stuck with our initial daydream pasta, it would have tasted totally crap (kind of like England’s play) so we adjusted, and it was yummilicious.

This follows a basic pasta outline that I have used before. Infused oils, seared mushrooms, sauce, and quick mixing with angel hair. Mainly its what you do with your similar ingredients which changes the taste, flavour and texture.

For 6 people you will need:

  • 1/4 cup olive oil + 2 tbsp for cooking
  • 4 red chilis (NOT chili api)
  • 4 cloves of garlic, minced
  • 10 – 12 portobello mushrooms
  • 1/2 tsp sugar
  • Salt and pepper to taste
  • Butter
  • Red wine
  • 1 packet or less angel hair pasta

Put olive oil in a clean small bowl. Clean your chilis, and cut off tops, and (depending on the heat you prefer) clean inside – split chili in half and clean out chili seeds and stringy bits with the tip of a butter knife. Be careful here because the chili seeds are the most hot part of the chili and you could do harm to yourself if you rub your eyes or mouth while doing this job. The more chili seeds you leave, the hotter the finished dish will be. Dice the chili finely and put into the olive oil to infuse.

Meanwhile, heat 2 tbsp oil in a large pan over medium high heat. Add minced garlic. Let it soften. Clean and chop the mushrooms roughly. Add about half to the hot oil (the garlic should be sizzling) and sear it – mixing it well in the oil and making sure that it burns a bit. Add the sugar to encourage caramelisation. As the mushrooms burn slightly, add the rest. This will encourage the mushrooms to let go of their juices. Add a few splashes of red wine and a couple small slices of butter to the top of this mushroom mixture, and a wonderful rich sauce will start pooling at the bottom of the pan. Add all the chili and olive oil and mix through for richness and heat. Season with salt and pepper and taste to adjust seasoning.

If you want it creamy, feel free to add milk or cream, but it really doesnt need it.

Prepare 3/4 packet or so of angel hair pasta. Drain. Add pasta to pan with tongs and mix well. Enjoy your comfort food even if your team does crap 😛

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Roasted Sweet Potato

27 Jun

You dont really need a recipe on how to roast a sweet potato do you? For each person, get one sweet potato. Rinse the potatoes, making sure to scrub off all the dirt. Poke holes in the potatoes with the tines of a fork, and rub well with sea salt and olive oil. Place on a roasting tin, or cookie tray, and put in a hot oven (about 180 C) for about 35 – 45 minutes, or until a knife enters the potato like butter. For sweet potatoes (and if you can, source out the brightly orange fleshed Japanese organic sweet potato – we couldnt find it at the shops yesterday, but its a firm favourite) the trick is to serve with cold sweet butter, and soy sauce, and encourage everyone to mash away! The juxtaposition of salty soy, creamy butter, and fleshy sweet potato is indescribably wonderful. A party in your mouth!

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World Cup Salad + Sesame Soy Honey Ginger Dressing

27 Jun

So we are having a feast while watching the England – Chermany game.

We knew there was going to be a lot of emotion, and tension, so decided to make lots of delicious comfort food. Salad, with the bessssst salad dressing ever, roasted sweet potato and butter and soy, and angel hair pasta with mushrooms and chili. Lots of posts tonight!

The salad is composed of:

  • 300 grams yellow and red cherry tomatoes
  • 1/2 large packet rocket
  • 1 small head lettuce
  • 1 avocado
  • 1 ear of corn
  • Macadamia nuts
  • 4 – 5 small onions in vinegar (or 1/2 small white onion)
  • Edible flowers

Rinse tomatoes and cut in half. Tear salad into bite sized pieces and rinse well. Peel and chop avocado. Slice corn off the cob (tis wonderful raw). Toss in a handful of macadamia nuts.  Slice vinegared onions in half, or finely dice half a small onion. Ensure edible flowers are clean, and add. Toss together, making sure that some of the flowers are face up on top.

Make your salad dressing. This is the best dressing there is, and easy to make, but quantities depend on you. I will give you a rough estimate:

  • 1/4 cup olive oil
  • 2 -4 tbsp suchi seasoning or sushi wine vinegar
  • 3- 5 tbsp toasted sesame oil
  • 2 -3 tbsp Japanese mayonaise
  • 3 cloves of garlic, grated
  • Thumb sized piece of ginger, grated
  • 1 tbsp honey
  • 1 tbsp mustard
  • 4 – 6 tbsp soy sauce

Mix together well, and taste and adjust to your liking.

I adore this sauce. I use it as a dipping sauce for vegetarian chicken pieces or sausages. Its great on any salad – from mushroom salad to potato to a wonderful mixed salad as above. You could even use it in a sandwich if you like. You could add some peanut butter for extra protein if you need it. Or some seaweed seasoning. Or toasted sesame seeds. Use your own sense of taste, and what you like, and adapt it for your own pleasure.

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Green Pasta for MZ+BSA

27 Jun

While visiting M a few months ago, I was able to cook in her wonderful kitchen (using knives that a friend of BSA had hand made!) and enjoy all the bounty and amazing-ness that was Whole Foods! I could so live in that place!

One of my favourite concoctions was this green pasta. BSA seemed to like it enough that he went for thirds (or was that fourths?). Either way, it is made with the freshest and greenest veg you can find. Feel free to adjust, though these go well together. The mushroom adds a warm muskiness that holds everything else together.  This dish bursts with energy and vibrancy, and its so delicious. Simple, and not creamy either, which is satisfying without being overwhelming.

You could serve this with all sorts: couscous, rice, even a toasted brioche, but angel hair pasta, to me, has the delicacy that this dish needs.

Feeds 4 hungry people

  • Approximately 1/4 cup olive oil
  • 5-7 cloves garlic, thinly sliced
  • 250 g mushrooms
  • 2 cups baby spinach, thinly sliced into ribbons
  • 2 cups artichoke hearts
  • 1/4 – 1/2 cup white wine (or alternatively, veg stock and lemon juice, if you dont want alcohol)
  • 1 cup broccolini (or other type broccoli) roughly chopped
  • Few leaves fresh basil
  • Salt and pepper to taste
  • 1/2 cup or so parmesan and more to serve
  • Angel hair pasta

Start with about half the olive oil, or enough to thickly coat the bottom of a large non stick pan. You should have a green gold puddle. Add more olive oil as needed while cooking. Turn heat on low.

As oil heats, throw in all the thinly sliced garlic. It will infuse the oil, and add depth to the flavour of the finished pasta. Watch as garlic gets soft but dont allow it to brown.

Meanwhile peel and slice the mushrooms, and add to pan, putting heat up to medium low. Stir well and encourage the juices of the mushrooms to let go.

Prepare spinach by taking leaves, rolling them into little cigar shapes, and cutting into ribbons. Add to pan and saute to wilt.

Roughly chop artichoke hearts, and add to the pan. Stir all ingredients together, to introduce them to one another and immediately add wine (or veg stock/lemon juice). Allow to braise for a few minutes, and check for flavour. Add salt and pepper to taste. Note: I usually add white pepper to this dish so as not to whack all the delicate flavours over the head with ground black pepper.

Roughly chop broccolini, and add it to the steaming pan. Turn off heat after a few minutes. Use a light hand with this recipe and work quickly. You want your ingredients to cook, but you dont want them to boil and leach all their flavour and freshness. Remember that the heat will continue cooking the vegetables for quite a while after you take the pan off the fire.

Tear a few leaves of fresh basil in half, or crush them between your fingers to release their amazing scent and oils. Add to the pan and mix all together.

Cook angel hair pasta, reserving 1/2 mug of cooking liquid. Drain pasta. Mix vegetables and pasta together by adding pasta to the vegetables rather than vice versa. Use tongs and mix well. Add a little of the pasta cooking liquid if you think its too dry. You might want to add some lemon juice or another splash of wine. Grate parmesan lightly over and mix well.

You could use many different vegetables for this beautifully delicate dish. Asparagus comes to mind, as do peas, rocket, french beans.

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