Buongiorno, bonjour and “g’day”! (don't you like how they're all the same thing? ~ who knew Australian vernacular was so cosmopolitan???).

Also, "a good day to you, sir/maam" for our American pals, "Ni Hao" to China, and "Здравствуй" to our Russian comrades, "etcetera etcetera and so forth"... (for Yul Brynner).

It’s your old pal Kit (Christof) Fennessy here. I've been writing this blog with your help for ten years, and there's over a hundred and fifty recipes, restaurant reviews of Australia and around the world, and general gourmet articles in these pages for you to fritter away your idle hours on.

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Now, what's on the bill of fare today?

Monday, May 19, 2014

Majtes herring serving suggestions

“Matjes” means “soused” in German and Swedish (it’s maatjesharing or just maatjes in Dutch). It is also a type of:

“especially mild salt herring, which is made from young immature herrings. The herrings are ripened for a couple of days in oak barrels in a salty solution, or brine. The pancreatic enzymes which support the ripening make this version of salt herring especially mild and soft.”

I nearly know this… I had to look up this stuff on wikipedia / the Google scenario to work out how to make it palatable and eat it. The computer-net also let me know:

1. (of food, especially fish) preserved in pickle or a marinade."soused herring"synonyms: drench, soak, steep, douse, saturate, plunge, immerse, dip,submerge, sink

Soused also means drunk in English. You may find yourself having to have a few stiff drinks for this food, but you will see why it’s worth the effort… Now read on!

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Tuesday, May 13, 2014

Fillet of Roast Beef with Red Wine Sauce

For a Dinner Party with Friends

I cooked a fantastic piece of “rosbif” the other day; served with Stephanie Alexander’s “quick” red wine sauce.

I don’t think the wine sauce is actually that quick (in fact I know it’s not, particularly if you make your own stock), but you can make it the day before.

The surprising thing about this recipe is that the roast veg we had with the roast beef and wine sauce (you could always just do a green salad, or some couscous) took much longer than the meat.

... Usually it’s the other way around.

There was so much, I had to call a couple of friends to come over and help us out with the eating, and it was very gratefully received. So good, in fact, I thought I’d make some notes for posterity.

Let’s start with the early things and knock them out of the way in succession, shall we? Find the full recipe and method below:

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