October 2008

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A sauce for pasta

mosquito piggy
what a salmon and cream pasta might look like were it a pig-shaped mosquito coil burner


Olive oil, thinly sliced clove of garlic, two slices of chopped smoked salmon, juice of half a lemon, splash of sherry, finely chopped rind of a lemon and a handful of fennel leaves, 200ml of cream, and pepper. In that order in about 30 second intervals in a frypan. Mix in with linguine with parmesan cheese. Ain’t rocket science but you’ll like it.

Oh and facking right-wing Labor hacks:

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venison pate with sourdough baguette and olives

mashed potato and hazelnut pesto with black pig prosciutto, asparagus and broad beans

duck, forest mushroom and chinese greens risotto

2002 Peacetree Cabernet Sauvignon in a Bulgarian crystal decanter

tart fine aux pommes

local cheeses with oatcakes and fennel crackers

laphroaig quarter cask with ice

Further notes:
Duck, being fatty, doesn’t really lend itself well to poaching but I thought I’d try and squeeze out a bit more stock for the risotto regardless. White wine, duck stock, peppercorns and thyme. Duck legs removed and then fried in leftover lard until crisp and then shredded. Using the soaking liquid for the mushrooms also provides additional stock.

Gabrielle Ferron’s risotto packet recommends a no-stir 15 minute technique and I have to agree to the point where I’m convinced that the whole stirring thing is an artifact of Italian patriachy.

Just the shiny green inner pods of the broadbeans. Blanched and then reheated in olive oil with some of the prosciutto. I ended up paying $10 a kilo for them because I was chatting with the farmer and he forgot to give me my change and I was too polite to ask.

nuzzling

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