I guess you think that man night is all about VB, BBQ and footy. Well the difference between that and the way we do it is, we make it look good.
1 Kg Cashews (salted but rinsed)
1 large cup fresh curry leaves
6 cloves garlic minced
2 large hot chilies chopped
2 tbsp vegetable oil.
1. In a large pan add the oil, chilies, garlic and curry leaves. Cook until the soften a little. For the love of Tom Cruise pre scientology don’t burn them.
2. Add the cashews and cook until lightly coloured.
3. Serve with lots of these.
The usual suspects: Bresaola, cured ox tongue with fresh onion, proscuitto di parma, casalingo salami, cornichons, mustard and bread. No biggy.
Steak Tartare (serves 5)
500g good quality sirloin.
1 tbsp tobasco
1/4 cup cornichon chopped finely
1/4 cup capers chopped finely
1/4 cup shallots chopped finely
1 tbsp dijon mustard
1 tsp Worcestershire sauce
2 small egg yolks
1 anchovy fillet
1. Remove the fat from the steak and trim any sinew.
2. Chop the meat finely
3. Add the meat to a large bowl with the other ingredients.
4. Mix well.
5. Serve with melba toast and crispy capers (see note)
Sticky Bannana Bread Ribs
3 kg American baby back ribs
1 bottle Wells Banana bread beer.
2 cups muscovado sugar
1 tbsp toasted coriander seeds
2 onions chopped
3 large hot chillies chopped
1/2 cup honey
5 cloves garlic
3 star anise
1 cinnamon stick
2 tbsp paprika
1/2 cup malted vinegar
1. Marinate the ribs in the banana bread beer for 3 days.
2. In a large baking tray add the ribs, banana bread marinade…anndddd…. all the other ingreditens. Add water enough to cover the ribs.
3. Bake at 140 degrees for 4-6 hours.
4. Once cooked, remove from the heat and allow to cool fully.
7. Using a sharp knife cut the ribs into portions being careful to keep them in tact.
8. In another pot take the liquid from the ribs and simmer until it has reduced by half.
9. Season with a little sea salt and grill the ribs over coals until they get some decent colour.
10. Baste with the cooking liquid.
11. Serve with roasted potatoes and coleslaw.
Thanks Simey for bringing the keg of pale ale.
Chocolate stout, chocolate and pear pudding.
Beer again, i know. But Beer Diva has inspired me to use it in cooking more.
1 bottle young’s double chocolate stout
200g plain flour
300g dark chocolate
1/2 cup white sugar
3 large pears peeled, cored and sliced into quarters.
1. Over a bain marie melt the chocolate.
2. Add the stout and whisk until smooth
3. Add the sugar and flour and whisk well.
4. Add the eggs and whisk until very smooth.
5. Pour into a greased baking dish and drop the pears into it. All pretty like.
6. Bake at 160 degrees for about 30 mins or until the centre is nearly set.
7. Allow to cool slightly, dust with icing sugar and serve with vanilla ice cream.
It was an occasion and the bottle of sauternes was calling me so it had to be a bottle of Château Coutet.
The humidor came out and ofcourse a selection of whiskeys and armagnac. Most of us settled into Montecriso 5’s or Perdomo Patriach’s.
Pat capers dry and dust in flour. Flash fry in sunflower oil until golden. Drain well.