Roasted Cauliflower Shareplate and some big news

Corridor Kitchen — Thu, 13 Sep 2012 21:25:07 +0000

So its full steam ahead with The Potluck Club as we’ve been compiling and proofing recipes, chasing up submissions and sorting through photos. 24 bloggers have submitted a total of about 35 original recipes and as many photos. A huge thank you to everyone who has submitted their work to help raise money for Foodbank, in conjuction with The $35 Challenge. This October, as part of the the City of Sydney Libraries’ ‘Lunches with bite’ series, I will be presenting a couple of talks on The $35 Challenge - one on Tuesday October 9th at the King's Cross Library and one on Friday 12th of October at Custom’s House Library. The talks are on the week before the challenge, to get you ready-slash-psyched. Both talks are free but places are limited, so if you’re interested, follow the links to register. I’ll also be hosting a recipe swap at the Glebe Library in November. We’re encouraging everyone to bring their favourite home recipes, cookbooks and food blog links - we’re calling it an ‘old-fashioned-meets-social-media recipe swap’. I’m both excited and phenomenally terrified, so come on down. If nothing else, it’ll be good for a laugh. Since its been all about the e-cookbook lately, I thought it a good idea to post an actual recipe. I’ve been eating roasted cauliflower all winter as a side dish, but it also makes a fab ‘share plate’, as the kids say. Serve it with crusty bread and mediterranean dips, or maybe as a side to roast chicken or a comforting casserole.

Chimichurri

Corridor Kitchen — Wed, 20 Jul 2011 19:19:14 +0000

If I’m asked to choose my favourite food from a particular country, it’s likely to be a condiment. In the case of Argentina, I can’t go past the pulpy, herby, vinegary mess that is chimichurri. Made of parsley, oregano, oil, vinegar, garlic and ají molido (fine, mild chilli flakes), this sauce is slathered on meats after cooking for an extra bit of zest, flavour and texture.

Image courtesy of Food Stories

Contrary to popular belief, this salsa isn’t always a lurid green, nor is it mandatory at Argentine asados. It also doesn’t have to be served fresh – it can last for months in the fridge. Allowing it to sit for a couple of hours or even a few days will allow the flavour to mellow and the dried herbs to soften, and many people prefer it this way. If you’re interested, you can read more about chimichurri in this excellent post from Asado Argentina.

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Roasted Cauliflower Shareplate and some big news

Chimichurri