We all have our meals, ingredients, cuts and condiments that we gravitate to on a regular basis. But when I cook myself into a lacklustre corner it’s time to shake up the shopping trolley, so to speak, because you’re only as good as the contents of your pantry and fridge. These are the ingredients that keep my meal wheels turning. Most of them are good flavour mates to each other and although some are pricey, they’re good value given their potency and shelf life. I’ve not listed great olive oil, salt, pepper and butter as they’re non-negotiable. So, before the yodeling kicks in, here are A Few Of My Flavourite Things:
O Captain! My Captain Beefheart!
TOMATOES – My great love. Sadly, all tomatoes are picked before they’re properly ripe. Never ever ever refrigerate a tomato unless it’s been really mean to you. Give them at least a few days on the shelf to ripen and for some reason, they last longer if placed bottom up. If you have a really beautiful ripe tomato (like a beefheart, which is scarce in SA), peel it with a sharp knife before slicing and serving with a generous amount of excellent olive oil, Maldon salt and a few drops of vinegar. If you’ve bought a really decent mozzarella or burrata, take the time to peel smaller tomatoes by first immersing in hot water, then cold, and removing the peel with the help of a sharp blade. It does taste better. The Italians and Spanish do it, and they are world leaders in Tomatoism. » Read the rest of this entry «