Today’s Brekkie: Prawns Joanna
Many years ago I invented a dish that I called: Oysters Joanna and this is a take on this dish and I call it Prawns Joanna. Peel green prawns, remove digestive track and put into a small bowl with tapioca starch. Coat well. In the meantime bring 3 cm of olive oil to 180℃
Shake off excess starch and shallow-fry the prawns until done, which only takes a couple of minutes. Remove, plate, dust with Prickly Ash and serve.
Prickly Ash: equal amounts of salt and sichuan pepper by volume, dry-fried until salt is golden without burning the pepper. Leave to cool and pound to a rough powder in a mortar.
#prawns #sichuan pepper #salt #shallowfry #oil #pricklyash #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Tonight's Dram: Michter's Kentucky Straight Bourbon, Single Barrel, 10 year old, 47.2% abv
Colour: deep amber
Nose: vanilla, crème brulée and scorched almonds
Palate: beautifully sweet with vanilla notes confirmed. Some lovage. Strong notes of nutmeg, toffee and Chinese master stock
Finish: long, sweet slowly turning quite savoury.
Comment: amazingly balanced. This is a bourbon I want to drink!
#whiskey #bourbon #kentucky #10yearold #dram #aged #singlebarrel #usa #spirit @vanguardluxurybrands
Tonight's Dram: Heartwood Chaos & Intrigue 59.7 abv
Tim Duckett has never tried to make a Scotch. He makes a uniquely different Australian whisky, throwing the rule book into the wind and creating some incredible whiskies.
Nose: cherry, wood polish, bees wax, and custard apple
Palate: despite the high abv this is not hot, but mouth filling with a deep warmth. Caramel, toffee, fudge, egg yolks and fresh croissants.
Finish: long, slowly softening leaving a sweet aftertaste that lingers for ages.
Comment: gimme more!
@heartwoodtas @high_voltg #tasmania #australia #whisky #dram #spirit
Tonight's Dram:Ardbeg Perpetuum, 47.4% abv
Nose: dark chocolate, peat, smoke, hospital disinfectant and orange rind
Palate: instantly palate coating but incredibly balanced. No sign of any heat. Dark chocolate confirmed with smokey, peaty notes and a seaside, seaweedy aftertaste.
Finish: impossibly long, getting sweeter as it 'peat-ers' out.
@ardbeg #perpetuum #scotch #islay💋 #scotland #ardbeg #ardbegwhisky #dram #peat #smoke
“Boz Ghorme”, is a tasty, famous dish in Kerman, Iran. It's prepared by mixing fried lamb, potatoes, yellow split peas, cooked rice and seasoning with a finishing touch of Kashk (drinking yoghurt-like and quite salty) and fried mint.
#Repost @dour_nist
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امروز با هم یک سفر مجازی داشته باشیم به شهر کوچک و زیبای رایِن در دیار کرمانی ها و میهمان مردم خوب آنجا باشیم.
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#در_خانه_بمانیم
#مجازی_سفر_کنیم
ایران با تمام زیبائی هایش از شما «دورنیست»
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معروفترین غذای کرمانی هاست، در واقع یکی از انواع آبگوشت های ایرانیه که ویژگی و عطر و طعم خاص خودش رو داره و اگر اون طرف ها رفتید حتما باید میل کنید، جای شما خالی در شهر زیبای #راین میهمان اقامتگاه بومگردی @ghandchin بودیم و این غذای خوشمزه رو برای ما درست کردند.
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آدرس یوتیوب دورنیست : dour_n ——————————————————
#غذای_ایرانی #دورنیست_غذای_محلی #دورنیست_ایران_زیبا#استان_کرمان #دورنیست_کرمان #جعفر_میراشرفی #تصور_کن_که_اینجائی
#iranianfood #bozghurmeh #rayen #kerman
Today’s Brekkie: Soufflé Omelette with Cheese (I'm very early...not used to end of daylight savings yet...got up at 4am)
Love omelettes, all kinds, be it a simple French omelette or an egg white omelette or the Persian version called ‘omelet’, which is quite different.
So today I decided to make a Soufflé Omelette with cheese.
Separate 2 eggs; keep the yolks in a bowl aside. Prepare some cheese (whatever you like) and if it’s a soft cheese you can just cut it into small chunks, if it’s a hard cheese then grate.
Beat the two egg whites until light and fluffy. (use a hand whisk, not a mixer) add a teaspoon of fine salt to the egg yolks, stir well with a fork, then carefully fold into the beaten egg whites.
Melt some salted butter in a pan.
Using a spatula pour all the egg mixture into the pan and quickly top with the cheese. Turn down heat and wait for the underside to become golden, shaking the pan every now and then. Flip and caramelise the other side and pour out onto a plate, including all the remaining butter.
Serve with Chipotle mayo.
#souffle #omelette was #cheese #butter #eggs #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
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