Onion Soup with Thai Seasonings (From Nigel Slater’s “Real Cooking”)
Four medium onions, split in half, gently roasted in an oven for forty minutes. Accompanied by a full bulb of garlic roasted until soft.
I put the entire roasting pan on the stove in order to save the caramelization that stuck to the pan. Pour in a liter of chicken stock, a handful of hot thai “birdseye” style chilis (picked from a bush in my garden) and chiffonaded lime tree leaves (picked from a lime tree in my garden) along with the squeezed-out innards of the garlic. Heat up briskly and then simmer for 20 minutes or so.
Pour in 400ml of coconut milk (sinful but beautiful) and simmer a bit more. Season with some nam pla (thai fish sauce) to taste.
I roughly pureed mine with a hand blender.
mmmm…. spicy, sour, sweet, creamy all at once. Beautiful. I enjoyed it more than tom yam, as it has a thicker consistency, and I like the sweet onion base.
Bean Tortillas
Nothing real special. Tomatoes, onions, beans. Seasoned and softened. Used some old red chile base from my mexican chilli collection. Wrapped up on some organic tortillas. mmm
Dill Pickles
Made another round of refrigerator pickles from some japanese cucumbers today. I really laid on the spices and tried to be temperate with the salt. Last time I oversalted. Hopefully they are tart and flavorful. The ikea jar holding them looks brilliant with the dill stalks floating around with lots of seeds and spices.
I have a Barolo (Italian Wine) tasting dinner tomorrow, so I’ll not be tasting the pickles till tuesday. Ling (who doesn’t drink ) is coming too. There will be many orphaned glasses of wine I guess we’ll have to take care of on her behalf. I’m really looking forward to a Tuesday-morning hangover. Bit early in the week. Maybe I’ll drink pickle brine for Tuesday breakfast. Ling and Luke fly to Sydney Tuesday evening. I follow on Friday evening. I’ll be there for a week.
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