The Magic Pantry » Kitchen

Roti

Lloyd Kranzky — Wed, 06 May 2009 12:59:50 +0000

My goodness. Over the weekend Hoff, Clinton, Gabby and The Other Elaine came over for a Curry Night. D. made an awesome red lentil dhal, Clinton made amazing curried potatoes, and a fantastic lamb curry, and Hoff brought a pack of frozen roti. These were a revelation… much better than I expected, and better than what we’re served in many restaurants. Tonight we had leftovers, along with a Malaysian chicken curry, and we cooked the last two of the roti. Just totally, totally sensational. I, for one, am going to start shopping in the freezer section again!

Confit

Lloyd Kranzky — Fri, 24 Apr 2009 14:01:46 +0000

For dinner tonight:

Medium rare eye fillet, seasoned with salt, pepper, cayenne pepper and garlic.
Fresh green salad with a dressing of good olive oil and verjuice.
Caramelised onions, cooked in the pan juices.
Confit potatoes, made by boiling cubed potatoes in a heatproof bag, with goose fat and white pepper.
A pint of Little Creatures.

Yep, not bad.

To Market

Lloyd Kranzky — Sat, 11 Apr 2009 10:51:42 +0000

Saturdays begin with a trip to the Subiaco markets. Eliza and I buy an almond croissant from La Galette De France, together with Machiatto and Baby Chino, while D. shops for whatever looks fresh, which determines what we’ll be eating for the coming week. Today tomatoes and parsely looked good, so tonight it’ll be Middle Eastern; we bought some Burghul and will be making Tabouleh, and we bought some Tahini and chick peas to make Hummous. Olives, flat bread and some grilled meats will round things out. Yums!

Curry + Beer

Lloyd Kranzky — Thu, 09 Apr 2009 12:42:02 +0000

Just finished the curry. Wow, so much better the next day. Amazing that you can cook the bejeesus out of it and still have the potatoes hold their shape… especially when they’ve absorbed so much of the sauce. And plenty for leftovers, too! I think I’m going to go on a braised food bender, because searing the curry ingredients on the stove in a Le Creuset French Oven and then chucking the lid on and putting it in the oven at 180 for an hour-and-a-half is so easy, and produces such wonderful results. Now, time to clean up, and then it’s gaming until sleep.

Two Meals

Lloyd Kranzky — Wed, 08 Apr 2009 11:30:31 +0000

Tonight I cooked twice. I didn’t plan for that to happen… it just did. D. had gone shopping during the day, and bought enough to make lamb cutlets on a bed of fusilli with a garlic and wine tomato sauce (one of our favourites), and to make a hearty Indian curry. Curry is so much better the next day, so I thought “what the hey”, and prepped ingredients for both dishes, cooking both simultaneously, using all four burners on the stovetop and the oven. The lamb was sensational, washed down with a few brewskis, and the curry is cooling in the oven as I type. Most importantly of all, and something very necessary to my general well being and happiness – the kitchen is clean and tidy.