Today’s Brekkie: Salt and Pepper Crab, Nonya Style
By Franz Scheurer
Ingredients:
4 medium size blue swimmer crabs, quartered, cleaned, dead man’s fingers removed.
Rosetta Chinese Wine (do NOT substitute with Shao Xing, Noilly Prat is ok)
1 tbs ginger juice
Juice of ½ lime
Tapioca starch
Prickly Ash
1 tsp white pepper, freshly ground
3 tbs olive oil
1 knob of butter
Kitchen paper
Method:
Place crab pieces into a bowl and cover with the wine. Only then add ginger and lime juice. Cover and marinate for 10 minutes.
In the meantime, mix prickly ash with tapioca starch and white pepper. Remove crab from marinate, discard marinade. Place crab on a rack or in a colander to let excess marinade drip off. Toss in starch mixture. (or you might use a large plastic bag, put starch mixture in there with the crab pieces and shake to coat the crab pieces).
Heat fry pan, then add olive oil and butter and when butter at foaming stage add crab, quickly. (depending on the size of the pan you might have to do this in two batches. Remove once light golden and place on kitchen paper to drain. Sprinkle with a little more prickly ash and serve immediately.
#saltandpepper #pricklyash #nonya #crab #seafood #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Glenmorangie Highland Single Malt Scotch Whisky ‘Allta’ 52% abv
Tasting Notes by Franz Scheurer
Dr Bill Lumsden, as usual at the pointy edge of progress and experimentation, created this Scotch whisky by using a bespoke strain of yeast, wild yeast harvested from Glenmorangie’s very own cardboll barley.
Colour: wet straw
Nose: biscuit, short bread, freshly cut custard apple, dried apricots
Palate: Instantly mouth-filling, short-bread is confirmed with a dominance of hot puff pastry. Raspberry and fresh fig notes appear and eventually all flavours integrate into a warm fruit cake
Finish: incredibly long, fruity and slightly sweet at the very end.
Comment: Give me another bottle, please!
Dr. Bill, you’ve done it again! One of your best!
#glenmorangie @moethennessy #billlumsden #allta #scotch #scotland #highlands #whisky #singlemalt #spirit #caskstrength
Today’s Brekkie: Franz’s Goulash
By Franz Scheurer
Ingredients:
1kg beef brisket cut into 2cm square chunks (leave all fat on)
6 brown onions, peeled, roughly chopped
2 garlic cloves, minced
1 tsp cinnamon powder
1 tbs hot paprika
3 tbs sweet paprika
1 tbs smoky paprika
A little water
Salt and white pepper to taste
Extra virgin olive oil
250ml cream
100g cold salted butter, cut into small cubes
Method:
First put the three types of paprika into a bowl and add a little water to make a paste. Set aside.
In a baking dish add olive oil, onions and beef and salt liberally. Add white pepper. Bake, uncovered in the oven at 200ºC for 30 minutes, stir in garlic and cinnamon, mix well, cover and bake for another 30 minutes. Check that meat is tender. If not, add a little more oil and bake for another 15 minutes. Remove from the oven, stir in the paprika paste and the cream, mix well and bake for another 15 minutes. The meat should now be fall-apart tender. Put dish onto the stove and with high heat whisk in the butter. Remove from heat and leave to rest for 10 minutes.
Serve with rice, spätzle or simply some crusty baguette. #goulash #stroganoff #hungarian #beef #brisket #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Save Marine Life from Plastic Straws at the Sydney Seafood School
@seafood_school @alexpavoni
@crittendenwines Chef Alessandro Pavoni from Ormeggio at the Spit is partnering with veteran winemaker Garry Crittenden for a special cooking class on 5 January with a message to help reduce waste plastic that ends up in waterways and harms marine life.
In 1997, Garry Crittenden was the first Australian winemaker to sell Arneis, a food-friendly, northern Italian white wine. Unfortunately, despite an increased interest in Italian varietals, 20 years on Arneis hasn’t proven popular enough to be viable for Crittenden Wines and they’ve grafted it over to the ever-popular chardonnay.
The current vintage (2018) is the last and, motivated by his 6-year-old grandson Oscar who is passionate about saving turtles from waste plastic in our oceans, and who painted the image on the label, Garry has called it ‘Endangered’. He explains: “both the turtles and lesser known grapes, such as Arneis, will cease to exist if something isn’t done to protect them.” Alessandro’s class is http://airmail.calendar/2019-01-05%2011:00:00%20GMT+11 at Sydney Seafood School. For more information, call 9004 1111 or book online at www.sydneyfishmarket.com.au
#Repost @dour_nist
・・・
#قنبر_پلو_شیرازی
—————————————————— “Ghambar Polow” known for its nutritious and tasty ingredients is the popular dish in every Shirazi kitchen, particularly during Ramadan.
Ingredients: Rice, meatballs, walnuts, onions, raisins, carrots and grenadine.
——————————————————
یکی از خاص ترین غذاهای مردم #شیراز که بسیار مقوی و خوشمزه است و بیشتر در ماه رمضان می خورند، گردو، کشمش، پیاز، گوشت چرخ کرده، هویج زرد یا زردک که شیرازی ها بهش میگن نرگسی، رب انار و برنج مواد اصلی قنبر پلوست، بعضی ها میگن اسم اصلیش غم بر پلوست چون وقتی می خوری هر چی غم داری از یاد می بری، العهده علی الراوی، فقط خواستم بگم که همچین روایاتی هم هست.
سپاس از سرکار خانم هنر و دوست شون که زحمت پختن این قنبر پلوی خوشمزه رو کشیدند.
و با تشکر از زحمات سروش پرهامی عزیز و همکاران پر تلاش ایشان در خانه سنتی پرهامی شیراز
@parhami_traditional_house
Today's Brekkie:
Cocktail Abalone with Asian Dressing
By Franz Scheurer
This is originally a #SydneySeafoodSchool recipe by @RobertaMuir and I have adapted it a little.
The secret to this recipe is slicing the abalone as thinly as possible; chilling them well in the freezer firms them up and makes this easier. The other trick is to leave them in the pan for just a few seconds, any longer and they’ll be tough.
Ingredients :
8 cocktail abalones, shucked and cleaned
Peanut oil, for frying
Asian Dressing
2 tablespoons yuzu juice
1 teaspoon of lime juice
2 teaspoons grated palm sugar
1 teaspoon of black vinegar
1 teaspoon sambal oelek
1 teaspoon grated ginger
1 small red chilli, seeds and membrane removed, chopped very finely
Method:
Under running water, use a small knife to scrape off the thin black coating on the base and sides of the foot. Put abalone in freezer for 30-60 minutes to firm.
Meanwhile, wash abalone shells and set aside.
Make Asian Dressing by combining all ingredients.
Slice abalone horizontally as finely as possible. Coat liberally in peanut oil so that the slices don’t stick together.
Heat a large non-stick frying pan or wok until very hot. Add abalone slices and toss quickly for about 10 seconds, to sear all sides. Scoop them out of the pan and into the dressing.
Spoon into shells, drizzle a little extra dressing over the top and serve.
#abalone #asianflavvours #seafood #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Today's Brekkie:
Clams & Salsa Verde
By Franz Scheurer
Ingredients:
300g clams
For Salsa Verde:
1 cup flat-leaf parsley
1 cup basil
1 cup of chervil
1 garlic clove, chopped
2 teaspoons capers, drained
1/2 cup extra-virgin olive oil
1 lemon, juiced
Sea salt to taste
Method:
Clams:
Purge clams (if your fishmonger hasn't) by imerging them is fresh water for an hour.
Put clams into a cold pot, add lid and put on heat. After about 3 minutes lift lid and pick out the clams as they open.
Salsa Verde:
Place parsley, basil, chervil, garlic and capers in a food processor.
Process until very finely minced.
With the motor running, slowly add oil and 2 tablespoons of lemon juice to herb mixture. Process until well combined. Season with sea salt and pepper. Stand for 10 minutes.
Assembly:
Plate clams into a bowl, top with the salsa verde and serve with crusty baguette. #clams #salsaverde #greensauce #grūnesosse #seafood #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Making halva from flour, rice flour, wheatgerm and sugar, with walnuts, cinnamon and pepper. Usually this is made when someone dies with saffron, to lift everyone"s spirit. She uses turmeric in this video.
#Repost @dour_nist
・・・
#حلوای_سییَن
ارسنجانی ها یه ضرب الملل دارن میگن: پسر باید مثل حلوای سی ین باشه که وقتی عمل اومد روغن پس بده، شاید یکی از جالب ترین و مقوی ترین حلواهای ایرانی باشه، و از سوغاتی های خاص این شهر، مردم محلی به جوانه گندم سی ین می گویند و چون با ترکیب آرد برنج و آرد جوانه گندم درست میشه به حلوای سی ین معروف شده، وقتی آماده شد به شکل قرص های بزرگی نگهداری میشه که تا یک سال هم می تونه بمونه ، ممنونم از خانواده های محترم یارمحمودی و ابراهیمی که مرا برای ثبت این خوراکی سنتی ارزشمند یاری کردند.
و سپاس از هماهنگی خوب باغ گل های ارسنجان
@flowers_garden_arsenjan_
#دورنیست #دورنیست_فارس #دورنیست_خوراکی_محلی #دورنیست_مردم_نگاری
#جعفر_میراشرفی
#استان_فارس #حلوا #ارسنجان
Leave a Reply