Tina’s Foodie Blog

Shop 1/8 Dixon St, Sydney

Something has happened at the northern end of Chinatown. There is a whole block full of new places to explore that I have somehow managed to miss. The first trip in remedying this situation was to Uighur Cuisine, the more casual downstairs version next to the upstairs Apandim Uighur Restaurant. Confusing, yes. We sat upstairs for 10 minutes asking the lovely waiter questions while our friend waited at our ‘booked’ table downstairs. No harm done, just a few glasses of free water and a disappointed waiter.

When we finally got together at the same table we were quite excited as the menu was a mix of Turkish, Chinese and something resembling Cajun. Anyway, it was rich, lamby and delicious. This seemingly strange combination menu makes more sense when you learn the Uighurs (there are various spellings) are a Turkic people living mostly in Eastern and Central Asia.  See Wikipedia for a little more info.

Overall I think it was a great meal and something different. Even though we ordered a snow pea dish for some extra vegetables, that was oily too, so perhaps go for a walk and a cleansing lemon gelato afterwards

Always on the hunt for good takeaway options, and since a trip to Thailand last year, I’ve been somewhat obsessed with trying to find an authentic Thai restaurant. There are seventeen Thai restaurants listed in the 2009 good food guide, Spice I Am being one of them, and a favourite of mine when I am passing through the city. Unfortunately none of them are within a 5km radius of my place as the crow flies (that’s for you Lauren).

This may also be a good time to mention the cluster of Thai grocery stores near the Capitol Theatre sometimes referred to as Thainatown. I did not make that up. One famous one is called Pontip, and if you’re searching for that elusive holy basil, or pea sized bitter eggplant for your Thai curry, you’ll find them here.

My favourite cheap takeaway meal is also from near here, the sandstone building on the corner of  Pitt St and Hay St in Haymarket. They sell supplies but also pre-made meals like chicken or pork larb ( a minced meat salad, heavily seasoned with lime, fish sauce, roasted rice and chilli-  for lovers of authentic Thai cuisine only), or a curry of catfish and baby eggplant. For $7- $8 each, they are a bargain. Just cook some rice at home and a few dishes will set you back around $15. Considering Thai takeaway often costs $30-$50, it is a fantastic deal. I must look a bit soft as I get warned every time ‘It’s spicy!’.

Anyway, so I found a decent Thai takeaway place in Parramatta and thought I’d share. There are so many and this one is my favourite so far. Let me know if you have a different one.

Saute Thai Restaurant

Thai green chicken curry- I think it’s their best dish on the menu. It has a bit of heat but not too much and is really moreish.

The spring rolls are vegetarian; also nice and crunchy.

The Som Tam (green papaya salad) with soft shell crab is delicious. The som tam is nowhere near authentic, it is mild and sweet instead of hot, salty, sweet and sour in a perfect balance, however, for an ‘Aussie’ version, it’s not bad. I  am nearly always disappointed with Australian versions of som tam, because when it is done right it is so addictive.

N.B. Make your own mind up about the massaman beef curry and the pad thai. I’ve had better so I tend to stick with other choices, but the stir fries are pretty good and if you want something different, the BBQ beef is really fantastic. Thinnish steaks marinated in a sweet marinade and then cooked on a char grill. It has a tender chewiness and a smoky sweetness that is so good.

Saute Thai Restaurant

18 Phillip St Parramatta

9687 0778/ 9635 7378

The first number is often busy so try the second if you can’t get through in peak times

This is the real deal: Som Tam and sticky rice in a food court in Bangkok, Thailand

I still have vivid memories of eating it in a spotlessly clean food court in Bangkok, with a side of sticky rice and tears streaming down my cheeks it was so hot. But it was also so good I couldn’t stop. A kindly looking man carrying a toddler stopped nearby and chuckled at this westerner chowing down on his national dish with gusto. I looked up and smiled and we had a moment. Food really is the way to the heart. I shouldn’t complain so much though, I am always just happy when I see this dish on a menu, as it takes a bit more effort to prepare, and lots of restaurants won’t make it as there is not always the demand for it.

I have been missing my basil plant. It was the first to go after the weather turned cold a few months ago. The sage is still going strong but even the rosemary is starting to dry up.  Looking at some photos from a few months ago I came a cross some pics of pizza that I made in my oven, topped with fresh basil. Yum.

Prosciutto, mushroom and olive

Tomato, ricotta and basil

(I would normally use mozzarella, but happened to have some very fresh ricotta in the fridge so used that instead)

Pizza Base

1 1/2 teaspoons active dried yeast

1/2 tsp caster sugar

3 cups plain white flour, or strong ‘pizza/bread’ flour is even better

1 tsp sea salt

2 tbsp extra virgin olive oil, plus extra

Method

1. Combine yeast and sugar in a bowl. Pour in 1/4 cup warm water, quickly stir and cover. Between 30 and 40C  (90-100F), it should feel warm but not hot or it will kill the yeast and it won’t rise. Leave in a warm place for 10 minutes until the mixture is bubbling and frothy. If not, discard and repeat.

2. Put flour and salt in a large bowl and make a well in the centre. Add 1 cup warm water, yeast mixture and olive oil. Using your hands, stir until a dough forms. Turn out onto a lightly floured surface and knead for 10 minutes, adding a little extra flour if dough is sticky, until  smooth and elastic. Do not add too much extra flour or dough will be tough. Place in an oiled bowl, turning to coat in oil, then cover with plastic wrap and leave in a draught-free place for 1 hour or until doubled in size.They will sit happily for a few hours if need be.

3. Pre heat the oven to 220C (430F) and also preheat two or 3 baking trays. Divide the dough into 2 or 3 balls, depending on the size of your trays and how thin you like your pizza. Roll out and flatten on sheets of baking paper, remembering that the dough will rise considerably.

4. Spread pizza bases with passata and whatever toppings you like, a little grated mozzarella on top is always nice too. Slide baking paper sheets carefully onto hot trays and pop back quickly into the oven. Bake 15-20 minutes or until the base is cooked and the top is crisp.

N.B. If you don’t roll the pizza bases out thin enough, the top will burn before the base is cooked.

Walking through the streets of Kreuzberg in south east Berlin.  I loved this area for its lack of German-ness.  Or in other words, its lack of ‘ordnung’, the German word for order, which is so intrinsic to the culture it is taken for granted.

The Turkish community vibe there felt similar to Newtown in Sydney, social, relaxed and a little grungy but wholly inviting. Malini and I actually spent a whole precious afternoon wandering the streets here on the way to the Jewish Museum.

There was a friendly little review in the Telgraph on Sunday:

http://www.news.com.au/dailytelegraph/story/0,,25631863-5009160,00.html

I have been enjoying my Fridays lately, helping prepare some delicious food (if I do say so myself)  at Ross Dobson’s Cafe at the Cafe at Lewers at the Lewer’s Bequest Gallery on the Nepean River in Emu Plains.

If you are asking where that is and live in Sydney, shame on you. If you are from elsewhere you are forgiven. I feel free to judge as I have lived in both the East and the West of Sydney.

The easiest way to get to the Cafe is to take the M4 from the East (I’m assuming here) and drive West (capitalised to highlight the ‘great divide’), then take the first exit after you cross the tree lined Nepean River bursting with autumnal colours at the moment. The exit is Russell street, then first left at the roundabout, continue until you reach the school, just a few hundred metres, then left after the school and then left onto River Road at the end of the street.

If you’re wondering if it’s worth the trip, consider it a nice diversion on the way up to the Blue Mountains one weekend. For those lucky enough to have fabulous coffee on their doorstep on a Saturday morning, it takes a bit of a nudge to go further than the corner cafe, but do try it. The road toll is claimable and once you’re out of the city you’ll feel the fresh mountain air on your face and wonder why you stayed away so long

Cafe at Lewers is at:

Penrith Regional Gallery & the Lewers Bequest,
86 River Road, Emu Plains
Phone: (02) 4735 1870

Last week I made a big lasagne for dinner.  Here is the recipe for anyone who wants to try it.

Note, this is big enough for eight people. For us it is just two hungry people, then leftovers for the next night and the rest in the freezer, in portions which microwave really well.

I used to use a 27cm x 18cm (10.5″ x 7″) base, ceramic oven-proof baking dish and only used 700g mince and a few less vegetables. For this bigger version I am using a new dish that my sister gave me for Christmas (33cm x 23cm (13″ x 9″)).

The Bolognese sauce

A thick Bechamel with cheese melted in at the end

Madly boiling lasagne sheets in salted water in my largest pot

It’s best to cut it into portions or else you’ll eat it all at once

A small salad of ripe tomatoes and avocado with fresh basil, extra virgin olive oil and some balsamic completes the meal

Ingredients

2 tablespoons (40mL) extra virgin olive oil

1 tablespoon butter (20g)

1 brown onion, peeled and finely diced

2 carrots, peeled and diced

3 stalks celery, diced

2 cloves garlic, crushed or chopped very finely

3 field mushrooms, stalk removed, diced (you can use button or swiss brown)

1kg lean beef mince (from the butcher if you can)

1 tbsp tomato paste

700mL bottle passata (Italian pureed tomatoes. Get one with just tomatoes and salt)

2 bay leaves

1 teaspoon dried oregano

salt & pepper

1 packet dried lasagne sheets

60g butter

3 tablespoons plain flour

3 cups milk

1/4 cup parmesan, grated finely

1/2 cup smoked cheddar

1/2 cup freshly grated mozzarella

a pinch of freshly grated nutmeg

S & P

Method

Bolognese Sauce

1. Heat oil a large heavy-based saucepan then add butter. Once butter has melted add onion, carrot and celery and stir to coat. Stir in garlic and mushrooms. Cook for 5-10 mins over medium heat until vegetables have softened but not browned. Set aside in a bowl.

2. Turn heat to medium-high, add mince to pan and press down with a wooden spoon breaking up any lumps as you go. Cook until brown.  Add tomato paste to pan and stir. Add passata, bay leaves, oregano, salt and pepper and add cooked vegetables.  Stir and bring to the boil. Turn heat down to very low, cover and leave for 30-60 minutes depending on how much time you have. It will be nice in 30 mins, but better in 1 hr.

N.B. Check from time to time if you need a little water. Some water to rinse out the passata bottle makes good use of any passata left in the bottle.

Lasagne Sheets

I have found a brand of dried sheets at my local green grocer that I love so much that I don’t mind cooking them in salted, rolling-boiling water for 8 minutes. It is a bit fiddly getting them out in one piece and not stuck together though, so if you are at all doubtful or in more of a rush, use fresh sheets, or at a pinch, use instant.

For instant sheets make sure your bolognese sauce is ‘watery’ enough to wet the sheets so they don’t dry out. For fresh lasagne sheets, or dried, which you pre-cook, your bolognese sauce can be quite thick.

Cheese Sauce

1. Melt butter in a small sauce pan, add flour and stir continuously until it forms a paste. Cook for one minute while stirring.

2. Remove pan from the heat and add a splash of milk and stir, it will absorb quickly. Add a bigger splash and stir until incorporated. Add the rest of the milk and stir well, place back on the heat and cook for 5 minutes or until thickened. It will thicken more on cooling and with the addition of the cheese.

3. Add nutmeg and all of the cheddar and mozzarella and just half of the parmesan (Reserve the other half for sprinkling on top) and stir until starting to melt. Remove from heat and leave until required for assembly.

Assembly

Preheat oven to 180 C (350 F)

1. Grease 33 x 23cm baking dish with butter or olive oil to prevent the lasagne sticking to the dish and help you wash up later. Spread 1 cup of bolognese sauce evenly over the base of the dish. Place lasagne sheets evenly over the base. They can sit side by side or overlap slightly. You can break or trim the pieces to fit your dish.

2. Spread 1/2 cup cheese sauce evenly over the lasagne sheets. Top with 1-2 cups bolognese sauce, spread evenly.

3. Place another layer of lasagne sheets, then cheese sauce, then bolognese sauce. Repeat this order until bolognese sauce is used up. Be sparing with the cheese sauce as you want the last layer to be lasagne sheets then a thick layer of cheese sauce and then a sprinkling of parmesan (the half left over from before).

Bake for 30 minutes or until bubbling and top is golden brown. Rotate lasagne in oven if one side is getting brown before the other.

N.B. Australian standard measurements are used: 1 tsp = 5mL, 1tbsp = 20mL

Wine: I often cook this dish with red wine if we are having some for dinner, but didn’t for this one. If you want, you can add 1/2 cup (125mL) once the mince is browned and let the alcohol cook off for a minute or two.

Bacon: Bacon or pancetta is also usually a staple in my lasagne, but this time I had a lot of vegetables in the fridge I wanted to use and no bacon and it was a nice alternative. If you want, try 3-4 rashers, diced, and add in with celery/onion/carrots.

“‘Cause it happens, you know. We all have bad gnocchi days.”

- Alex Herbert

The Local, dubbed by fellow attender Dave as a great name for a pub with possibility for nabbing business from other ‘locals’ . E.g. ‘Want to meet at the local? Sure, think I know the one, The Local, yeah.’

In any case we did intend to meet at this particular local, for a casual get together with some fellow Food Media Club members and friends. The Local is run by some nice boys from Melbourne, and we had some great beer and a trip down German memory lane for me as one of our guests was German. I blame this nostalgia on my friend Chilli Walter who did such a good job as a host whilst I was her guest in Ulm that I now think of Germany as my favourite place to visit. Ever. I mean I crave the schinken (ham), the brot (bread), the bier (you can guess that one), the vast green pasture. It is unreasonable that I am so fond of the place, although they do have a little shop called ‘Baren land’ as in ‘Gummi bear heaven’. Those who know me need no more information. Those who don’t, I won’t recall the lolly addiction list here, that’s for another day.

Anyway, I digress. A fun night, relaxed, intimate, meeting a few new faces and catching up with some familiar ones (note I didn’t say old).

The antipasto plate was delicious.

I have an apology to make. I have been very tardy with keeping this blog up to date. “What have I been so preoccupied with?” you may rightly demand. Well, ever since Easter I have been eating chocolate, on my couch, in pyjamas. Green & Black’s organic, once deemed too expensive, now just politically correct and a downright pantry staple. The Maya is midway between dark and milk (around the 54% mark) and has a hint of orange and christmas spice. Not bad at all. The milk is also a touch darker than your average milk (34%) so has a little more of a cocoa hit but without the bitterness of a dark. Ok, shutting up now. Sad, but what was once a treat is now an obligatory indulgence both anticipated and satiated.

I have also been sucked into watching Master Chef, however like my friend’s 4 year old son, have an aversion to the trauma of Thursday night eviction night. “But mummy, will we ever see them again?” says a concerned little voice with watery eyes. It’s just too confrontational and drawn-out ‘biggest loser’ style. Hurry up AJ, I mean Sarah, get us to the master class. Inspiration and instruction are where these types of shows can earn credibility by doing some good as well as just entertaining the masses.

But who am I to criticise, I’ve got my chocolate to distract me

This is a yummy little dessert made last night after being inspired by my good friend Malini’s blog.

chilliwalter.blogspot.com/2009/05/golden-syrup-puddings.html

I used an assortment of pots, two of the small ones as in the picture, normally used for olives etc. and three larger 250mL capacity pillyvut porcelain dishes I somehow managed to inherit from Grandma. That lovely lady had good taste. So all of these went into a large baking dish half filled with hot water. For the recipe see the link above.

The puddings are buttery and light with a sticky golden syrup base that you can tuck into or avoid, depending on how much sweetness you feel like. I haven’t turned them out as they looked so pretty as is. I did test one though and with a quick whip around the edge with a blunt knife, and an inversion onto a plate came out very easily.

This is a Jill Dupleix recipe from ‘Old Food’, and a very nice one at that.