http://www.corridorkitchen.com Necessity is the mother of invention. Tue, 23 Feb 2021 23:46:09 +0000 en-US hourly 1 https://wordpress.org/?v=4.0.38 http://www.corridorkitchen.com/2013/05/eggplant-parma/ http://www.corridorkitchen.com/2013/05/eggplant-parma/#comments Tue, 14 May 2013 02:06:04 +0000 http://www.corridorkitchen.com/?p=5404 In case you were wondering, I have decidedly unexotic and Catholic heritage- generic Irish/English stock on my Dad’s side and on my Mum’s side, half Northern Italian and half more of the same. I am, as they say, an anglo mongrel, and the food I grew up on reflects that fact. I am sometimes accused, mostly jokingly but with a dash of truth thrown in, of growing up ‘without culture’ by my partner, his heritage being a mix of Portuguese and Iraqi Jew now considered exotic. In a way, I think as Australians we shortchange ourselves when we say we have ‘no culture’. We have every culture, that’s the point, and we can serve it all up on a plate and pretend for five minutes that we are all friends. It solves nothing, but it feeds everyone. And there are things that I think all of us who love food understand. Many of the conversations we had growing up centred on food. What did you have for lunch, what should we have for dinner, have you eaten? These are universal questions for perpetually hungry and food-obsessed families, whatever the nationality.]]> http://www.corridorkitchen.com/2013/05/eggplant-parma/feed/ 14 http://www.corridorkitchen.com/2011/12/almost-tabouleh/ http://www.corridorkitchen.com/2011/12/almost-tabouleh/#comments Mon, 26 Dec 2011 20:45:41 +0000 http://www.corridorkitchen.com/?p=2708 Sometimes a missing ingredient can lead to a tasty surprise. This is one such example, where I planned to make tabouleh for a bbq I was attending, but found that, strangely enough, Vietnamese greengrocers don’t always stock parsley. As the mint and spring onions smelled amazing and I’d already ducked into Woolies and found cracked wheat , the closest I could get to burghul (which is finely cracked wheat), I decided to forge ahead- almost-tabouleh it would have to be. Luckily there was plenty of dill around, so I improvised. The recipe turned out well, very fresh-tasting and with a nice zing. The lemons I had were ancient (explains the $1/kilo price tag) so I had to add a teaspoon or so of castor sugar, but if you’re lemons are resonably fresh you should be ok. This recipe makes a massive salad, it’d be a great addition to a summer feast.]]> http://www.corridorkitchen.com/2011/12/almost-tabouleh/feed/ 6 http://www.corridorkitchen.com/2010/12/feisty-chicken-burritos/ http://www.corridorkitchen.com/2010/12/feisty-chicken-burritos/#comments Mon, 20 Dec 2010 20:24:30 +0000 http://www.corridorkitchen.com/?p=434 ]]> http://www.corridorkitchen.com/2010/12/feisty-chicken-burritos/feed/ 10 http://www.corridorkitchen.com/2010/12/mexican-rice/ http://www.corridorkitchen.com/2010/12/mexican-rice/#comments Thu, 16 Dec 2010 20:19:12 +0000 http://www.corridorkitchen.com/?p=329 My friend Ms. Phonetic, a Texan girl born and bred, often laments the lack of good Mexican, never mind Tex-mex, available here in Sydney. When we were sharing a house back in the day, I remember her half-baked plans for tortilla stands, burrito buses and importing Mexican beer. More recently, I witnessed her untamed joy as we walked through Fiji Market on King Street, Newtown and came a across tins of Chipotles in adobo, Mexican hot chocolate, hominy and a plethora of Mexican sauces.]]> http://www.corridorkitchen.com/2010/12/mexican-rice/feed/ 3