Ever since my shitty main course at Bread Street Kitchen (to be fair: it was soft opening), I have been slowly shifting my home-chef loyalties from Ramsay to Jamie. The way I’m starting to see it: Jamie teaches you how to use leftover meat, and is a sweetheart to chickens, whilst Ramsay tells you that your gourmet meat is raw and throws it in the bin. Now that’s just wasteful.
So I came across a recipe for panzanella by Jamie here:
Panzanella is a Tuscan salad that uses tomatoes and leftover bread. Not much, you say, but the dressing of vinegar, anchovies, and good extra virgin olive oil, gives this loaf something to get soaked about. Wikipedia references the 16th-century artist and poet Bronzino, who actually calls the salad “another pleasure of this life” (“altro piacer di questa vita”) and I’m not one to disagree.
The red onions Jamie recommends in his recipe, are macerated till heavenly sweet and soft by the red wine vinegar. This, combined with the strong saltiness of the anchovies, is something the poor Caprese would cry home to his mama about, basil leaves tucked between his mozzarella balls.
I served this salad with a whole roasted chicken – crispy, but still moist because of a whole forked lemon that I stuff inside its cavity like no tomorrow. You might’ve noticed the Aquarius in the corner of that photo – my go-to drink when I’m hungover. If I can make a dinner like this when I’m hungover, there is no way anyone could screw this up. Stale bread, tomatoes, and dressing – get it done!
God love vinegar soaked carbs.
My boyfriend’s parents celebrated their 35th anniversary last week. So, in true filially pious foodie son and daughter fashion, the kids and their significant others planned a dinner worthy of a Michelin-starred table. Not incredibly romantic when one of the SO’s is caught chewing on the lamb bone in the kitchen (I swear this was not me), but I think this amazing couple had an excellent time.
Having visited Lardo’s and fallen in love with their preemo lamb and beef, A and I went over to TCDeli, their flagship retail outlet – also in Hang Hau Village – to pick up 3kgs of the highest quality Australian lamb. A special discount for purchases over $500 made this massive Tasmanian grain-fed beauty quite reasonably priced ($470~), and was more than enough for 7 people – contrary to the guy-behind-the-counter’s skepticism. We opted to keep the bone in for the flavour, but if you’d rather stuff the lamb instead then they also offer butterflied portions. If one cannot be assed to trek to Hang Hau, then the Meat Market is another option for these kinds of cuts, and more importantly: offers home delivery. Lazy Hongkies, I know you all too well.
Been a while – finally back in Hong Kong for summer, after a pretty grueling year in London. But you don’t want to hear about this. I come bearing pictures of food, and hope you will forgive me for my absence.
My mama went to Tai Po market (I, admittedly, was still jetlagged and slept in till 3) and picked up some glorious seafood. Had some razorclams, mussels, prawns and squid. In Tagalog, you call squid ‘pusit’, which my boyfriend prefers because it sounds naughty, and it makes him giggle when I ask him if he likes pusit. Yes, we are children.
Despite the lame anecdotes, this post will hopefully be a little more informational than usual, as I feel I’ve learned a thing or two about preparing and cooking seafood that could be useful to you too. Definitely no ‘master’, but I do feel a little more experienced with my seafood skills.