So why do we use cutlery anyway?  It started off with the knife of course, slicing off chunks of food, stabbing them with the pointy end and shoving it in your gob. Then came the spoon – for all those not quite pick-up-able, not quite slurpable foods (Porridgefor instance). Then along came the fork. Once this happened, tableware became all rather fancy and then ‘the rules’ kicked in. I was speaking with a group of bloggers recently and Ms Strayed From The Table mentioned her partner does not enjoy going to upmarket restaurants because he simply doesn’t know what to do. I can understand this as some restaurants can be quite daunting. Yes, it is gratifying to experience lavish food and the traditions and rituals that surround it, but sometimes its just as pleasurable to enjoy simple food, eaten simply.

Ingredients

Ridiculous amounts of veges – cut up fairly small. Try: Eggplant, zucchini, capsicum, potato, sweet potato, beetroot, turnip, parsnip, carrot, mushrooms, swede, red onion, etc

Cloves of Garlic – as much as you want

Dukkah  - I use the Splendid Blends one from the Jan Power’s Markets in Brisbane. (3352 6855), or make your own with Sesame seeds, coriander seeds, hazelnuts, chick peas, cumin seeds, mint and salt and roast it all up.

Lamb backstrap or any red meat, Free-range preferably - Or leave this out completely

Cherry Tomatoes

Chopped Nuts (I used Chestnuts, but use whatever you have handy)

Fresh Rosemary sprig (Catherine was lovely and gave some to me from her garden. I’ve kept 4 sprigs of it in a glass of water on my window sill. They’ve started to grow roots – I’ll plant them in the garden in a month or so.)

Fresh Turkish bread or Lavash/Pita Bread. I bought mine from The Hills Bakery, 170 Patricks Road in Ferny Hills (0733515277) - They’ve got new owners, and truly this is a hidden gem of the bakery world. Worth a trip out to ‘The Hills’ to try their Fresh Rosemary Turkish Bread – just delicious. And if you want to have a good chat with a true foodie, definitely spark up a conversation with the owner.

 Method

1. Turn the oven onto 200 degrees Celcius. Put all the veges into a large oven dish with the whole cloves of garlic and rosemary. Sprinkle the dukkah on everything. Cover the tray with a lid or aluminium foil.  Chuck it in the oven. Wait until all veges are tender and a little brown (usually over an hour)

2. Brush the meat with a little oil on one side and press dukkah into the flesh. Sear the meat on all sides then shove it in with the veges, along with the cherry tomatoes and nuts. Cook Uncovered for about 10minutes.

3.Take the meat out and rest it for about 5 minutes, then slice thinly.

4.While waiting for the meat to rest make a yoghurt dressing with natural greek yoghurt, lemon juice (and zest if you’re using fresh lemons… I’m slack and use the bottled stuff if I don’t have fresh lemons) a bit of mint from the garden, a pinch of dukkah, salt and pepper.

5.Toast the bread for a short while and then put the dish of veges, bread and yoghurt on the table. Squeeze the soft gooey garlic from it’s papery skin and use it like butter.  Assemble messy, open sandwiches with the ingredients with your bare hands, get TRIBAL and shove it in your gob.

Uh-mazing!

COMPETITION REMINDER!! We have a mixed case of 24 bottles of Apple and Pear Cider to give away from Punt Road Wines. To enter, all you have to do is write a comment on ANY post on iatebrisbane. Open to Brisbane (and surrounds) entrants only (could you imagine the international shipping fees on a case of cider?!). Check out the details and the tricky little fine print here.

1. Pregnancy
2. The Munchies
3. Extreme Hunger

Sorry Mum-in-law – it’s not the first option.

Oh – NO! It’s not the 2nd one either!

Just a case of severe boredom and an empty stomach… and an equally empty fridge!

I don’t know what I was thinking but MAN this was delicious! Potato chips cooked in the oven, julienned granny smith apple and wasabi paste mixed with that CUTE Japanese Kewpie mayonnaise.  The bub and I ate it all up!

I don’t usually keep ready-made salad dressing in the house, I wish I did sometimes when I’m being lazy, but it forces me to be a bit creative instead of just reaching for the good ol’ french dressing.  Often it’ll just be Olive Oil and Balsamic Vinegar, but other times I’ll go nuts and use all sorts of condiments.

The best way to make a good dressing is use approximately equal parts of oil and an acid, perhaps lemon juice or a vinegar. Then just chuck in whatever you have in the cupboard. Maybe some grainy mustard, or some herbs or spices. As we’re all on a Mexican Kick this month, and I am going crazy for Cholula, I’ve gone down that road.

Ingredients

1 cup canned chickpeas
1/2 cooked chook (chicken), shredded roughly
10cm cucumber, sliced
handful of Baby roma tomatoes, quartered
1/2 red capsicum
Coriander
Parsley
1/3 red onion, sliced finely
Mixed salad leaves
Handful of snowpeas, cut into strips diagonally
1/2 avocado, diced

 
Dressing
1cm cube of fresh ginger, cut into very thin slithers
Juice of 1/2 a very juicy lime (or 1 lime)
1 tbsp Cholula Hot Sauce
1 tbsp Olive Oil
Salt
Pepper
1/2 tsp Paprika

Chuck it all together in a big bowl and serve.

Ingredients

About 1 zucchini per person

1 garlic clove per person

Salt and Pepper

about 3tsp Olive Oil per person

sprig of Mint (optional)

a little parmesan cheese (Good tip! The stronger the flavour of the cheese the less you need!)

Method

1. Chop zucchini into thick slices, crush or chop the garlic finely.

2. Chuck into a saucepan and drizzle some olive oil over it.

3. Fry on medium-high heat for a short while to get some colour on the zucchini.

4. Turn the heat down and place a lid askew on top. Cook for about 20 minutes

5. Stir in the mint if you are using it.

6. Serve with Pasta, or ‘meat and 3 veg’ etc.