You know I love my tucker . . I really do enjoy food, good food so when the Jelly tags . . I must comply. I'm not much for singling people out but consider yourself tagged if you fancy . .
1. Whats your #1 comfort food?
You're going to think this really weird but if I'm not well, bluesy, I go for Arnotts Mint Slice biscuits or white bread and fish paste! I know, disgusting but reminds me of children's birthday parties when I was a kid. I'm also partial to fish and chips with white vinegar, a strong cup of tea or a glass of Creaming Soda . . again . . back to Thursday nights at home . .late night shopping and fast food. We had a great chippy, perfect potatoey chips, none of this reconstituted perfectly sized chippy bizz.
2. If you were stranded on a desert island what food would you want to have with you to survive on? Mangoes, crusty bread and brie, not necessarily together . . .that's the five food groups almost covered!
3. What are your signature dishes? (What dishes are you known for making?)
Plain but a favourite, Bacon and Sour Cream Potato Bake, Beef Stroganoff, Thai Chicken Curry, Beef Carpaccio and Watercress Salad, Mussels in Tomato Garlic sauce, pancakes and crepes, Fresh Fruit Platter with warm Chocolate dipping sauce. Sounds fancy but I'm a lazy cook so they're all massively easy.
4. It's Friday night, you don't know what to cook. You opt for?
Whatever Adam makes usually . . pizza . . .Thai Chicken Curry or a ham, cheese and tomato toastie.
5. What's your ultimate food weakness?
Seafood . . .love the shellfish. Not so fussed about the bits with suckers on them. I know, I know, they're bottom feeders but fresh rock oysters, mud crab and tiger prawns . . .add a little dipping sauce, mix with linguine or stirred through risotto . . .bangarang! Oh and creamy mashed potato. Oh oh and kalamata olives . . oh oh oh and Maggie Beer Pheasant Farm Pate . . . Oh oh oh oh and Connosiur Coffee Grand Marnier Ice cream . . .STOP! I hasten to add I rarely eat these things but they are delish.
6. What food can you soooo not eat? Anything with too much coriander in it . . .tripe (my Grandma used to love tripe, vinegar and onion), pigs trotters, offal, or any 'unusual' cuts of meat or fatty lamb (frenched cutlets are OK). I am not a lover of lots of oil of any type on any food.
7. You need a drink, you grab a.....? If it's a special occasion. . . a bottle of Billiecart Salmon Champagne. More frequently? Cleanskin Semillon Chardonnay $5.99 a bottle, or a nice Goundry Unwooded Chardy- erm a little more a bottle and Christmas is not Christmas without Mango Daiquiris, Caiparaina or Gin and Tonic and Baileys Irish Cream on ice. Non alcoholic? Tea . . I love tea . . Twinings Irish Breakfast with a splash of low fat milk and one sugar . . .
8. What's the most decadent dish you've ever had?
Tough really because when I go out for dinner which is rarely, I try to order something that I either couldn't be bothered making or simply couldn't make myself. In terms of total guilt . . sticky date pudding with triple cream . . . Jayne's uber gooey chocolate cake and strawberries or any beautifully presented 'tasting' plate that gives you a little sample of everything and looks like a work of art.
9. What's your favourite type of food?
French, Italian, Thai, Chinese, Nouvelle . . . Tapas to Tagliatelle I don't have a favourite but I don't like Lebanese food . . .and I can pass on Greek . . .sorry Marianna . .just too much olive oil although Moussaka is to die for and smashing plates is fun. I love a good authentic Rogan Josh or Madras or Korma with all the trimmings.
10. Favourite Dish?
Seared Atlantic salmon with new potatoes and baby peas, a really well done seafood platter or a simple rare fillet steak with green peppercorn sauce and creamy mashed potatoes.
11. If your partner could take you to any restaurant, where would you go? Partner? Hahaha . .you jest! The Watermark at Balmoral Beach for their 9 course degustation menu. Clare and my next culinary adventure when I can afford it
12. Soup or Salad?
Soup in winter, salad in summer . . .Leek and Potato, Creamy Butternut Pumpkin, garlicky mushroom and Minestrone soups (all home made of course). Caesar Salad, Rocket and Pumpkin with a shaving of Pecorino or Semi Sun Dried Tomato and rocket with balsamic vinegar . . oh too many to mention . . . Then I pretty much like every salad as long as there isn't too much olive oil in the dressing.
13. Buffet, Take-Out or Sit-Down?
Sit down . . that's the point of dining out . . being waited on hand and foot, good conversation with friends without being distracted by getting up and down all the time. Or a family lunch al fresco barbecues. Love, laughter and good food.
14. What's the most impressive meal you've ever made?
Without doubt, Christmas Lunch/Dinner, mainly because there are a lot of us. It's warm here at Christmas we have a formal entree, usually a little tasting plate of prawns and oysters with lime dressing, baby Filet Mignon with Bearnaise sauce, pork fillet and sweet onion jam and satay chicken skewers followed by apricot glazed baked ham, potato bake, Caesar salad and a chocolate fountain to finish with marshmallows, rock melon, mango and strawberries.
15. Do you consider yourself a good cook? I'm a basic cook. A lazy cook that lucks out by keeping things simple. I haven't time to be faffing around baking so cakes and puddings aren't my strong point. Produce here is amazingly varied so good fresh ingredients, light delicious dressings and sauces and not too much embellishment . . it's also all in the presentation.
16. Do you know what vichyssoise is?
Well if you're a Celt, you know it's leak and potato soup! Serve it cold and give it a French name and it sounds exotic! Love the French for making everything sound better than it is. Red wine Jus for gravy, Bouillabaisse for fish soup! Coq au Vin for a chicken casserole!
17. Who's your favourite TV cook? Jaime Oliver. Not because he cooks particularly spectacular dishes but because he's entertaining. And the boys on "Surfing the Menu" because . . well . . they're hot! I'm also totally addicted to Master Chef. A competition where normal people face off by cooking gourmet dishes to win over a 12 week period. It's compelling viewing!
18. Can you name at least three famous cooking personalities?
Jamie Oliver, Maggie Beer, Keith Floyd (RIP), The Two Fat Ladies (RIP one), Curtis Stone, Mark Gardiner and of course the pock-marked potty mouth Gordon Ramsay . . twat!
19. Homemade or homemade from a box?
Never, never from a box unless it's one of those pretty American Style Chinese containers . . . (Although I might cheat occasionally and buy tomato 'stir through' sauce or Curry Paste in a jar and I did have a "Lean Cuisine" phase for a while)The only thing I buy in a box is frozen raspberries because fresh ones are too expensive.
20. Tag three more foodies... No tags but feel free . . . whatever you do, remember your manners, use your cutlery from the outside in and just don't play with your food . .