Today’s Brekkie: Beef & Potato Rendang
Another ‘in a hurry’ brekkie: I had pan-fried scotch fillet (rare) in the fridge, some boiled, peeled Dutch Cream potatoes and a tin of Ayam Rendang sauce in the cupboard. Peel and cut a Spanish onion finely, then fry in oil until soft but not coloured. Add the paste and equal amount of water, stir it all together and add small pieces of meat and potatoes. Mix well, cook for about 3 minutes, switch off heat, cover and leave to rest. In the meantime cook some Jasmin rice. Put rice into the bottom of a bowl and add the Rendang on top.
@ayamaustralia
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Bäuscherl
Traditional recipe adapted by Franz Scheurer
Ingredients (2 – 3 people)
1 small Bäuscherl (What is that, you ask? Lung and trachea as well as heart large blood vessels of a small calf)
2 carrots
1 parsley root
1 piece of celery root
1 onion
2 bay leaves
vinegar
125 g butter
100 g flour
250 mL water
2 tablespoons of sour cream
What is Bäuscherl?
Bäuscherl is pretty much the most unusual dish in the Austrian cuisine and it hails from Vienna. You might be put off by the ingredients but it’s absolutely superb to eat. As the ingredients get cut into tiny slivers you do not get to worry about visualizing all these innards.
Bäuscherl, by the way, is also Austrian slang for a person's lung and low-quality cigarettes are sometimes referred to as "Bâuschrlreisser" - lung strippers. It is a labour-intensive dish to make and in Austria people buy it from the butcher or eat it in restaurants. I learnt how to make it, as it is very thin on the ground in Australia and I absolutely love it. All my Iranian friends who love offal should love this dish, too.
Method:
Wash the Bäuscherl and boil it in about 2 litres of water with salt, pepper, bay leaves and the roots and onion for about 1 ½ hours. Take the Bäuscherl from the stock and cut it into tiny strips. Put these into some water with vinegar. Remove the bay leaves from the stock and mash the vegetables using a blender. Chill the stock while the Bäuscherl sits in the vinegar water.
Roast the flour in butter until lightly brown and add the stock, bit by bit, like making béchamel (with stock instead of milk). Boil the now thickened sauce and add the Bäuscherl strips (without the vinegar water). Add a tablespoon of sour cream or two and maybe a shot of vinegar, a bit of salt and white pepper. Serve the Bäuscherl with bread dumplings, Spätzle or rice.
#bäuscherl #lungs #heart #offal #austrian #breakfast #food #instafood
#franzbreakfast #instabreakfast #huffposttaste #buzzfeedfood
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Last night, another excursion to find Sydney’s best dumplings took us to Dumpling & Noodle in Potts Point.
This hole in the wall, unlicensed BYO restaurant has seating for about 20 people inside and another 15 outside. It’s location in leavey Victoria Street makes sitting outside a real pleasure, especially on a steamy hot Sydney night. Inside, with only a couple of ceiling fans, it’s a different story. But if you come here for the food, then it doesn’t matter where you sit, because you will sit up and take notice. I’ve rarely met a dumpling I didn’t like but these dumplings I loved. Each style, be that water boiled, steamed, pot sticker, fried, etc etc was perfectly executed and then some, and just when you think you’re going to burst the deep-fried black sesame balls come out and who can say no to those?
Thoroughly enjoyed myself, loved the food, found the one man service team delightful and will be back. Note: They do not take bookings. Just rock up. Suggestion: best time to go there and find an empty seat: around 7.30pm.
165-167 Victoria Street, Kings Cross. #dumplings #noodles #handmade #kingscross #pottspoint #outsideseating #chinesefood #streetfood #sydneyrestaurant #topdumplings
Today’s Brekkie: Burnt Blood Orange Ice Cream & Saffron, Rose and Cardamom Jelly
By Franz Scheurer
Ice Cream
Ingredients:
1 x 300g jar of Duchy burnt bloody orange marmalade (or make your own)
300ml pouring cream
Method:
Pulse ingredients together in a blender, then churn in an ice cream machine according to specifications.
Saffron, Rose & Cardamom Tea Jelly
Make a strong, sweet pot of tea (about 500ml), using the Tarvand brand saffron, rose & cardamom tea. Available from @saffrononly – to sweeten the tea you can either use the saffron rock candy sticks (you need 3) or use 6 tsp white sugar.
Leave to cool to about 50℃ then dissolve 3 sheets of Titanium strength gelatine, stir well, put into a 3cm high, flat tray and leave to set in the fridge for at least 8 hours. Remove jelly and cut into random sizes pieces with a shap knife. (Note: gelatine sheets go off and lose their strength over time. Make sure you use fresh stock or you may have to use up to 5 sheets)
Assembly:
Place a scoop of ice cream into the centre of a small plate, arrange pieces of jelly around and serve.
#saffron @saffrononly #cardamom #rose #jelly #bloodorange #icecream #sweets #dessert #Iranianfood #persianfood #breakfast #food #instafood
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Today’s Brekkie: Lambs’ Testicles
I cooked this (amongst many other dishes) for @stephaniewoodsydney when she did a fabulous story on me and my breakfasts, and the pic is courtesy of Edwina Pickles from Fairfax Media. @eddiepickles
I love lambs’ testicles and they’re really easy to cook. The hard part is prepping them, as you have to peel off the outer, very tough skin. You can either make a small slit, get your thumbs in there and peel the skin off, or you can be lazy and cut the testicles in half and scoop out the actual meat. Obviously the first method is much better for presentation. To cook them is quick and easy. Heat some butter with a little bit of oil in a frypan, add some finely chopped onions, some capers and a little garlic and cook without colouring them. Then add the meat pieces, increase heat and sear. Dust with a little flour and stir well, add some brandy and flame, then add cream, adjust seasoning with salt, pepper and finely chopped lovage and serve.
#lambstesticles #lamb #testicles #balls #cream #brandy #capers #flambée #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
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