About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

My Complete Profile

Recent Posts
Hashed Potato Pancakes
Easy Tomato Soup
A Matter of Opinion
Ruby Blood Navel Oranges
Chicken Cacciatora
Goulash Soup
Fennel, Guanciale & Fontina Quiche
Soup aux Bernard Salt
Polenta with Cavalo Nero & Borlotti Beans
Sorrel Sauce

Links
1001 Dinners 1001 Nights
A Few of My Favourite Things
Abstract Gourmet
Apellation Australia
Becks and Posh
BurgerMary ATX
Cook (almost) Anything at least once
Cooking Down Under
Cook sister!
Cooked And Bottled In Brunswick
David Lebovitz
Deep Dish Dreams
Chef Paz
Chubby Hubby
Eating Melbourne
Eating With Jack
essjay eats
Food Lover's Journey
Gosstronomy
Grab Your Fork
I Am Obsessed With Food
I Eat Therefore I Am
Iron Chef Shellie
Just Desserts
Kalyn's Kitchen
Kitchen Wench
Lobstersquad
Matt Bites
Melbourne Gastronome
My Kitchen in Half Cups
Nola Cuisine
Not Quite Nigella
Nourish Me
Seriously Good
Souvlaki For The Soul
Stone Soup
Sunnybrae
Syrup and Tang
Steve Don't Eat It!
That Jess Ho
The Elegant Sufficiency
The Perfect Pantry
The View From My Porch
Thyme for Cooking
Tomato
Tumeric & Saffron
tummy rumbles
What I Cooked Last Night
where's the beef
WhiteTrashBBQ
Vicious Ange

Food Blog Resources
Food Blog S'cool
I Eat I Drink I Work
Kiplog Food Links

Food for Thought
Autism Victoria
Autism Vox
forget me now
Lotus Martinis
MOM - Not Otherwise Specified
St Kilda Today

Monday, June 06, 2011
Goulash Soup

One of our firm winter favourites would have to be goulash soup. Not only very filling but extremely tasty to boot. It's also one of the few soups where we are happy to use just water as the liquid, just as the herdsmen on the Great Plain of Hungary did for centuries.

No doubt, a well made stock wouldn't be wasted, adding another layer of flavour and some body, but hey, sometimes it's a bonus knowing there isn't any extra cooking.

We've tried a few different meats, but have settled on oyster blade as it has a good amount of gelatinous connective tissue plus a bucket load of deep beef flavour and doesn't take too long to cook.

Gulyásleves
(Goulash Soup)

1kg oyster blade steak
3 tablespoons lard or oil
2 onions, diced
1 tablespoon paprika
1 teaspoon salt
1 teaspoon caraway seeds
2 tablespoons tomato paste
4 medium waxy potatoes, chopped
8 cups water
1 or 2 beef stock cubes (optional)
1 green pepper, seeded and sliced into strips
csipetke


Cut meat into cubes. In a large casserole or pot, heat lard or oil and saute onions until transparent. Add beef, paprika, salt and caraway seeds and continue to saute for 10 minutes, stirring. Add tomato paste and water, simmer for 30 minutes and add potatoes, cook for 15 minutes. Add pepper strips and csipetke and cook for 10 minutes more and serve.

Csipetke

1/2 cup of plain (all purpose) flour
pinch of salt
1 egg
1 teaspoon water (optional)

In a bowl combine flour, salt and egg. Knead until a stiff dough is formed, adding water if necessary. Flatten the dough with the palm of your hands until 1 cm (1/2") thick. Pinch off 1 cm (1/2") pieces of dough, squeeze them flat with your fingers and drop into the simmering soup.
 
  posted at 6:43 pm
  10 comments



Saturday, June 04, 2011
Fennel, Guanciale & Fontina Quiche

It's funny how inspiration can strike.

Someone had produced a quiche Lorraine on the telly, the prince of quiches, a dish that gets a run around these parts from time to time. What's not to love about the combo of cheese, bacon and sweetly softened onions, a French classic.

It got me thinking though. How would an Italian adapt the recipe to display an altogether different heritage? I'm pretty sure I'll never die wondering about concepts like this.

Replacing the bacon with guanciale, the cured cheek of a pig, seemed logical enough, as did substituting fontina for the gruyere cheese normally used.

But what about the onion, what could you use instead of this kitchen staple, a vegetable that sings out in Italian?



Fennel fitted the bill admirably, behaving similarly to onions by sweetening up as it's cooked down, whilst still retaining its slight aniseed character.

just fill a prebaked pastry case with loads of goodness!



Don't blame me, the aroma wafting from the oven was so divine, I could barely wait for it to cool. In fact, I didn't. Did it have an Italian character? Well, you'll have to make it to really find out, but here's a clue...

Quiche Val d'Aosta

shortcrust pastry, homemade or bought
1 large fennel bulb, trimmed & shredded
1 onion, finely sliced
25g butter
200g guanciale or pancetta, cut into lardons
200g fontina cheese, grated
2 whole eggs
2 egg yolks
300ml double cream
salt & fresh ground pepper

Line a flan ring of about 22cm diameter with the shortcrust pastry. Prick the base all over with a fork, line with foil or baking paper, fill with baking beans and bake in a 200c oven for 10 minutes, then remove the beans and foil and bake for another 10 minutes or until well browned.

Melt the butter in a frying pan and slowly sweat down the fennel and onion with a little salt until completely softened, but not browned. Add the guanciale or pancetta and cook until it just changes colour. Cool.

In a bowl, whisk the whole eggs, yolks and cream until just combined, season well with salt and fresh ground pepper.

Fill the cooked pastry case with this mixture and pour in the whisked cream and eggs. Sprinkle the remaining fontina over the top and bake in a 200c oven for 40 minutes or until well browned. Serve warm or at room temperature.
 
  posted at 7:36 am
  5 comments



Search


Recipe Categories
Soups
Salads
Vegetables
Poultry
Pork
Beef
Cakes & Desserts
Miscellaneous

Archives
November 2005
December 2005
January 2006
February 2006
March 2006
April 2006
May 2006
June 2006
July 2006
August 2006
September 2006
October 2006
November 2006
December 2006
January 2007
February 2007
March 2007
April 2007
May 2007
June 2007
July 2007
August 2007
September 2007
October 2007
November 2007
December 2007
January 2008
February 2008
March 2008
April 2008
May 2008
June 2008
July 2008
August 2008
September 2008
October 2008
November 2008
December 2008
January 2009
February 2009
March 2009
May 2009
June 2009
September 2009
October 2009
November 2009
December 2009
January 2010
February 2010
March 2010
April 2010
May 2010
June 2010
July 2010
August 2010
September 2010
October 2010
November 2010
December 2010
February 2011
March 2011
April 2011
May 2011
June 2011
July 2011
August 2011
September 2011
July 2012

Miscellaneous
AUSTRALIAN FOOD BLOGGERS
Prev ~ List ~ Random ~ Join ~ Next
Site Ring from Bravenet


Site Feed

counter easy hit

Credits
Blog Design by:


Image created by:
Ximena Maier

Powered by:


Photos, Original Recipes, and Text - (C) Copyright: 2005-2010
At My Table by Neil Murray, all rights reserved.
You may re-post a recipe, please give credit and post a link to this site.

Contact Me
Neil Murray

Follow messytable on Twitter