As another month rolls over (far too quickly), I wonder if there is anything I can share with the other IMK’ers over at Sherry’s Pickings that isn’t just a rehash of previous posts. Sherry has links from lots of fellow bloggers who are generous and let us have a peek into what’s going on their kitchens each month. Amazing what you can learn and share! Thanks Sherry!
Mr ATMT is rather partial to a feed of bangers and mash. Instead of doing a heavy, flour based gravy, we usually make a sauce by frying off onions and adding a bottle of tomato passata to the pan and let it simmer away to thicken and flavour up. We had so many lovely fresh tomatoes, I just added some of them to the pan to slowly cook down and thicken. Yes, I did burn the container!
The mash had a face lift too by adding the dregs of the bottle of infused garlic oil which also had the macerated garlic cloves in it. It was time to start a fresh batch of garlic oil so these from the existing bottle didn’t go to waste!
Rich, fluffy mash with delicious tomato and onion gravy on the snags and good old frozen peas on the side. Mr ATMT was very happy! I have been making a lot of sourdough crackers using the King Arthur Flour recipe and I admit was getting bit sick of parmesan and dried rosemary as the flavouring. I had run out of dried rosemary so chilli parmesan twists were created instead. Same basic recipe, but I added 2 frozen chilli cubes and a ‘splodge’ of sweet chilli sauce along with some grated parmesan. Instead of cutting into cracker shapes, I cut long strips then twisted them and baked. Big hit! The long sticks on the right of this platter is the baked result, served with some roast tomato and garlic focaccia and baguettes. There was also a sourdough fruit slab here. I’ve been playing with different formulas and the baguette on the left is a normal sourdough baguette but the chia and saffron ciabatta on the right is made using fermented fruit water instead of a traditional starter. Recipe credit for the ciabatta with saffron recipe (in part) to Sylvain from Gourmetier which I adapted somewhat! Sylvain’s food photography and styling is spectacular! Wonder what he could have done with this lot? I initially found this concept of using fermented fruit water a bit bizarre, but I really like the outcome and the theatre of fermenting the fruit is pretty good fun too. Who remembers their mum’s ginger beer exploding? Shades of that with the fermenting fruit if you are not careful.
Removing the bone from my leg of lamb.
Of course along with every other most other Aussies, I have tomatoes in my kitchen. This year I cut back on how many I planted and it’s been a nice steady supply with just enough for eating and a few extras to make tomato pickles with. Couldn’t wait to top these sourdough loaves with a few slabs of tomato, cracked pepper and labne cheese. One of the joys of growing your own produce is the ability to cook meals based on what you have to hand. For a recent family dinner I butterflied (de-boned) a leg of lamb I’d had in the freezer and coated it with pesto made using basil, parmesan, garlic, macadamia nuts, mint and lemon juice. I then cooked it in a pan on the bbq and served it with a salad from Sandra’s blog, Please Pass the Recipe. What a delight this Na’ama’s Fattoush dish was, a great way to use some excess tomatoes, old bread, cucumbers and herbs. Will repeat this recently I think! Thanks Sandra! I served the lamb and Na’ama’s Fattoush with extra pesto, some pumpkin roasted with black and white sesame and pumpkin seed oil, freshly picked beans and flatbread. I added some boiled potatoes to stretch the ability to feed everyone. Can’t do better than that!So that’s about it for In My Kitchen this month, what’s going on in yours? Would love to peek, so go and link your story in to Sherry’s blog and share.