Today’s Brekkie: Butiferra Bianca
By Franz Scheurer
This is the Spanish version of Boudin Blanc or White Pudding and it’s made like this:
Ingredients:
150g fatty pork shoulder
Lard for frying (or pork fat)
300g pork belly
400g white bread, crust removed
2 large brown onions, peeled
50ml cream
30ml full cream milk
2 eggs
Seasoning:
Salt, white pepper, nutmeg, cinnamon, cloves, marjoram
Method:
Crumble the bread and mix with the cream and the milk.
Chop the onions finely and fry at low heat in lard or pork fat until glassy and translucent. Don’t colour them.
Grind pork shoulder and belly finely (6 mm plate).
Mix everything together.
Stuff into 36 mm washed hog casings.
Cook in hot water at 80° C for 35 minutes. Cool in cold water, dry briefly and refrigerate.
Make sure the water is no hotter than 80º C or the sausages will split.
Service:
Cut decent chunks of the sausage, remove and discard skins, crumb with Panko crumbs and fry in butter and serve with mustard fruit and baguette
#butiferrabianca #boudinblanc #whitepudding #panko #crumbs #butter #mustardfruit #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn
#breakfastporn #franzbreakfastrecipes #follow #followme
Last night’s dinner at Coya in Cromer was simply outstanding. Chef Ashraf Saleh is a veteran of his craft and has his very own style. He manages to bring out flavours, textures and colours that are both unexpected and superb from the lowliest of ingredients. His sense of aesthetics is amazing and the quality of his food is without a doubt in the very top 25% of the restaurant business in this town. His wife runs the floor and nothing’s too much trouble. The drinks list is short but adequate but they do allow BYO. I am just very happy that this restaurant is in my neighbourhood, out in the ‘burbs’ but I also know that if they were in the city they would be full every night and no doubt be a hatted restaurant by now. Value for money is outstanding and you basically can’t afford not to visit this place at least once…. and I promise you, if you do, you will go again. Check it out!
Coya
63/61 Carawa Rd, Cromer NSW 2100
Tel.: (02) 9981 7053
#coya #finedining #sydneytoprestaurants #topfood #toprestaurants #sydneyfood #cromer #innovative #modernclassics #middleeastern #worldfood
@coyacromer
#ashrafsaleh
As you are (hopefully) aware, I release a new song this week, called Havassam Nist and it is in Farsi
I thought I’d give all the English speakers a translation of the lyrics. The lovely and knowlegeable @nazanin_arefkia
helped me with the translation as a word for word translation does not actually work very well. The sentiment of the song does not come through this way, so we put our heads together and here’s a translation that hopefully conveys the sentiment of the song.
Note: the song is available for download from my Dropbox, here: https://bit.ly/2DQdn0d and the link is also in my profile. Get it before it is on iTunes, Google Music, etc etc as then it will not be available for free anymore. Official release date is 2nd January.
Havassam Nist
Lyrics – Translation into English
I've sung for you again
And I’I'm still the same I always was (I didn't change and I still love you)
If you tell me your real feelings about me, I could die of happiness
I could die
I could die
I could die
I'm not aware that you mean everything to me,
I haven't understood yet that I'm deeply in love with you
I'm not aware that you feel worried about me
I'm not aware (repeat)
Everybody saw that I laugh when you're here
Everybody saw that when you're alone, (I feel so sad about that) I could die
Everything which you've seen deep in my eyes was real
And everything I sang, that I told you and what you heard was always real
I'm not aware... (repeat)
#havassamnist #song #farsi #translation #englishtranslation #sentiment #emotions #guitar #bass #drums #voice #percussion #keyboards #persian
#music #persianmusic #iran #iranianmusic #artist #singer
Today’s Brekkie: Raw Scallops Salad
Simple assembly this morning. Yellow capsicum, roasted, skin removed and doused with olive oil. Saffron strands, soaked in a few drops of water for 5 minutes. Young ginger, peeled and cut into very thin strips. Coriander leaves, white soy and chilli oil.
Cut raw scallops into thin slices and mix with all of the above then plate.
#scallops #saffron #coriander #ginger #whitesoy #chilli #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Today’s Brekkie: Bread Soup with Crisp Pancetta and Egg
This is how you make the bread soup:
Bread Soup
(This is a Scheurer Family recipe – no idea now old it is but goes back at last 4 generations)
Ingredients:
200g stale bread (sour dough, please) cubed
70g salted butter
1 brown onion, peeled, chopped
1.2lt water
500ml Brown chicken stock
Salt
White pepper
1 tbs cream
Chives
A handful of raisins, reconstituted in black tea
Method:
Tear the bread into small chunks then roast bread in butter, add onions, then add water. Add stock, salt and simmer for 1 1/2 hours. It should be thick and viscous.
Just before service add cream, chives and raisins.
Check seasoning
(The following is no longer part of the traditional recipe)
Once you’re ready to serve, crumble some crisp pancetta over the soup and add a raw egg yolk, stir well and serve.
#breadsoup #swissfare #swissfood #brotsuppe #familyrecipe #pancetta #egg #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Today’s Brekkie: Fried Duran Mochi
I absolutely adore Durian…. I know, so many of you don’t, but to me it’s the pinnacle of aroma and flavours.
This is how you make them:
Durian Mochi
By Franz Scheurer
Ingredients:
Fresh durian flesh
1 cup of sweet rice flour (mochiko)
1 tsp green tea powder (matcha)
1 cup water
¼ cup castor sugar
½ cup corn-starch (for rolling out the dough)
Method:
Pulp some fresh, ripe durian flesh until you achieve a smooth paste.
Wrap durian paste in baking paper, then cover with aluminium foil and place in the freezer for three hours.
Mix rice flour, matcha, water and sugar together in a glass bowl and stir into a dough. Cover bowl with plastic wrap. Cook in the microwave for 3 ½ minutes.
Remove durian from the freezer and divide into 8 equal balls. Set aside.
Stir dough and cook for a further 20 seconds in the microwave.
Dust work surface with corn-starch add frozen durian paste ball in the center, pinch the mochi dough over the paste and make sure it totally covers the durian paste. Sprinkle the finished mochi with more corn-starch and place, seam down onto a plate lined with baking paper (to prevent sticking). Or you could use tiny paper muffin liners, too.
Repeat until all the dough and paste is used up. Once ready, I melt some salted butter in a pan until quite hot and quickly fry a couple of mocha at a time. Eat while hot and oozy.
#durian #mochi #butter #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
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