obviously a rubbish shot but a startlingly accurate one
You know, you meet at the Subiaco farmers market to select food for the night’s dinner with friends, share in the fruits of the farmers toil by filling your basket with produce and then you go and drink several beers, a couple of G&Ts, a bottle of sparkling red (experimental Myattsfield), a bottle of Riesling (’09 Castle Rock) and a Shiraz (’04 Will’s Domain) [all local and great] and wonder why the room’s spinning while you’re carving the main course.
It’s a valuable lesson against starting early and then waiting for excitable kids to go to sleep before starting dinner but, that said, mission accomplished. Three courses from what we picked up earlier – pecans, snapper, organic sweet potato and potatoes, an eye fillet of beef, rocket and assorted lettuce, field mushrooms, snapper, bread, double cream and, as an added challenge for a nation troubled by fruit/meat combos, a tray of peaches.
Snapper cooked and tossed in a peach salsa of a couple of diced peaches, handful of coriander, half a finely chopped onion, a finely chopped green chili, a squeeze of lime juice, and a splash of olive oil. Leave salsa for an hour to let the flavours mingle with each other and adjust flavours to taste.
Frozen snapper reacquaints itself with the sea with a sprinkle of salt and left for five minutes before cooking on the BBQ. Try also with frozen prawns.
Beef fillet seasoned, seared, brushed with eggwhite and truffle mustard and then covered with a mix of ground pecan and fresh breadcrumbs (2:1 ratio). Popped in a baking tray flanked by large field mushrooms cut in half and sprinkled with the pecan-bread mix and all splashed with olive oil. Pop a meat thermometer in the fillet and cook it in a hot lidded BBQ. Remove when the thermometer reads about 55C for medium rare and let it rest.
Jus made in from chopped mushroom stems and red wine reduced [actually I can’t remember exactly what happened here]
Potatoes diced and parboiled to join the oven roasting diced sweet potato [slow roasting releases the sugars] and then roasted up with extra olive oil and some salt.
There was also a rocket and peach salad somewhere in there.
Slice the cheeks off the peaches, brush with a little olive oil and grill on the BBQ. You can even go that bit further and manage not to cremate the skin. Extra points for crosshatched 90degree rotation on grill.
Serve with double cream and a few wavy lines of cream of balsamic .
I then walked through a screen door, demanded photos of myself, a few other things which I’ll be told in due season and then the autonomic defense system kicked in, found me a comfy chair and sent me gently to sleep. A perfect evening.
Pro Kitchen Drinking Tips!
1. Prep! Get all the tricky slicing stuff out of the way earlier on – nobody loses a finger stirring.
2. Cook and leave! High maintenance dishes take away valuable time spent socialising with a glass of something.
3. Desserts! You’ll be at the lowest level of your skills. Keep it easy.
4. Coffee! You’ll need one to make it from dessert to the cheese platter.
5. Manners! Nobody’s going to pour you a glass of something nice after an expletive filled rant on cycleways.
Public Notice: I’ll be speaking about editing a food mag, food blogging and related interesting things next Thursday as part of the Autumn UWA Extension Course. I believe there might still be a seat or two available. More details.