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This would have been perfectly named the "ABC" (Avocado-Basil-Capicola) Sandwich had I not add cherry tomatoes.
But I need my tomatoes! I really need to stop eating so late in the evening. | | |
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Okay, so I lied. I thought I was able to wake up early enough to make breakfast, but it became more of a brunch. I was determined to make eggs benedict today to bring you a bit of the dire needed Food Love, especially at times like these when you're feeling unwell. But anyway, it was remarkable! The best breakfast I have ever had. I think this might be a favourite breakfast of mine to eat and make.  Ingredients | 1 tsp white vinegar, large egg, toasted sour dough english muffin (or you can use whatever you like; I just love sour dough), 1 batch hot hollandaise sauce, proscuitto First, prepare the Hollandaise sauce. 
Hollandaise Sauce | 5 tbsp butter, 3 egg yolks, 2 tsp water, 2 tsp lemon juice, salt, pepper (makes 1/2 cup sauce) In the top of a double boiler combine beaten egg yolks, water and lemon juice. Whisk together and add 1-2 tablespoons butter. Place over hot water (not boiling out of control) and stir continuously. Continue adding the butter a tablespoon at a time while whisking vigorously. (My arm felt like it was about to fall off. Remind me next time to get someone with strong arms to whisk for me.) Add salt and pepper to taste. Continue whisking vigorously until hot and thickened. Remove from heat. If your Hollandaise becomes too thick, add a teaspoon or two of warm water and whisk well. Set aside and warm it back up later over low heat on the stove top.  
Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the egg into a small bowl. While the water is boiling, split the muffin and toast them. Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon. 
Spread some sauce on one of the muffin halves, scrunch a slice of proscuitto on top, then top with an egg. 
Spoon over the remaining hollandaise, a dash of cayenne, sprinkle some chopped fresh parley and serve at once. What's your favourite breakfast? | | |
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Shrimp from the Barbie | Skewered Tiger Prawns, brushed in Peanut Satay sauce, then grilled on the barbie. Served with crispy wonton chips. 
This was a really disappointing starter. Let me list thee ways: 1. The shrimps were bland, tasteless and was clearly not brushed in peanut satay sauce as it states. Instead, they had it prepared separately as a dipping sauce. 2. The peanut satay sauce tasted horrible. I don't even know how to describe it, but it was very badly made. It looked like lumpy diarrhea. (Sorry to have ruined your appetite, but it really did!) I think I could have made better sauce than that. 3. I can't believe I even have to complain about this, but the wonton chips were way too salty. Overall, this dish was a failure and deserves to be trashed. 
Thai Fisherman’s Pasta | Lemon linguini, New Zealand Snapper, Tiger prawns, Mussels, and Calamari with Green Curry, Coconut milk, Lemongrass and Thai Basil. 
Having been greatly disappointed by the first dish, I wasn't going to put my hopes up for the main dish. However, I was quite pleased with this, but mainly because I am biased towards the flavours since I love green curry. 
Chocolate Lamington | Moist white cake soaked in a rich chocolate sauce, covered in cocoanut and served with whipped cream. 
I didn't plan on ordering dessert, but the server asked me if I wanted any and how could I possibly say no?  This was my first time having lamington and I'm not sure what the texture of the sponge cake is supposed to be like, but I found it to be a bit dry. And what can I say about the presentation? I don't know what they were thinking with that splatter - blot test anyone? I will have to try to make lamingtons someday, or maybe even sooner than that, maybe this weekend.  | | |
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My second submission to IRLF's weekly theme. This is a simple dish that is nothing more than chicken breast cutlets, dredged in flour, pan fried until golden, and served with a lemony-buttery-cappery sauce that will go well alone or as part of a pasta dish. It's easy and delicious to make. FYI, not only is this my first time making this pasta dish, but it is my first time having chicken piccata. Ingredients | boneless, skinless, chicken breast, 1/4 cup all-purpose flour, 1/4 cup panko bread crumbs, 2 tbsp olive oil, salt and pepper, 2 tbsp butter, juice from half a lemon, 1/4 cup white wine, 1/4 cup chicken broth, 1/ 1/2 tbsp capers - rinsed, chopped fresh cilantro, and angel hair pasta. 
Place chicken breasts into a resealable plastic bag. Pound with a meat mallet (or a rolling pin) until flattened to 1/4 inch thick. OR Cut the chicken breast horizontally, butterflying them open. Mix together flour, salt, pepper and panko bread crumbs on a plate. Dredge chicken breasts in mixture until well coated and allow to set for 10 minutes. 
In a large pan, heat olive oil and 1 tbsp of butter over medium heat. Once butter melts, cook chicken until browned (3-4 minutes per side). 
Remove and transfer to plate and cover to keep warm. Reserve pan drippings. 
To the same pan, combin lemon juice, white wine, chicken broth and capers with the pan drippings. Cook over medium heat until reduced by 1/3 (about 5 minutes). (Note: You can choose to use just chicken broth or just white wine or like I have done, use half-half.) 
Remove from heat and add in remaining butter. 
Swirl sauce in pan until butter melts.
Cut chicken cutlet into strips and place it on top of pasta. Pour sauce over top and sprinkle with some parsley/cilantro. | | |
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