|I’m on Australia’s Eastern Seaboard at the moment, doing a series of classes from New South Wales up to Queensland.
Last night I visited Sydney’s Northern Beaches and taught a class at Foodstuff, a very well-decked-out gourmet food providore with a custom-built cookery school attached, at the lovely Mona Vale.
The owners, Mark and Louise, were, as usual, cordial hosts. Twenty seven very friendly attendees seemed to enjoy my two-and-a-half hour presentation.
The mis-en-place looked very inviting. Here are the ingredients for the Spicy Hot-and-Sour Toor-dal Soup (Sambar).
No, the brown murky thing in the bowl is not something removed in surgery but in fact a lump of tamarind soaking in warm water before its sour fruity pulp is squeezed out and added to the dal.
I also prepared Soft, Cashew-studded South-Indian Steamed Semolina Breads (Rawa Idli) (my best ones ever) served with a Quick & Easy Fresh Coconut Chutney.
Here’s what went into the Creamed Spinach with Fresh Curd Cheese (Palak Panir). This was served with saffron-scented Basmati rice. The double thick cream made it all the more ‘unctuous’. Not a menu for the faint-hearted.
Succulent Milk Fudge Balls in Rose-scented Syrup (Gulab Jamuns) were the grand finale!
A splendid time was had by all!
Posted by Kurma on 14/10/05; 7:39:39 AM