Bruschettamole

23/10 BRUSCHETTAMOLE

 

Sometimes the bread you have is beyond stale and when only a few half-used vegetables reside in the fridge the situation seems dire. Today is one of those days coupled with the carryover effects of a big night, not a great mess to be in. So rustling what's left together caused a massacre of Italian and Mexican staples with a Japanese flourish, somewhat resembling the bonkers-genius of Kill BIll.

This toasted Frankenstein is part crunchy bruschetta and smooth spiced guacamole - bruschettamole. Very loose Japanese influence courtesy of a splash of sesame oil. Depending on surviving vegetables this likely won't happen the same way twice, but hit the spot this time. When in doubt always follow your nose, no matter which country you splay between, and hope that the next time is as successful.

Ingredients (all leftovers) - 
1 Tomato
1/2 Avocado
2 Mushrooms
2 Spring Onion
1 Broccoli tuft (had a sad old piece lying around, why not)
10g goats cheese
Chilli flake
Sesame Oil (& seeds if handy)
Balsamic Vinegar
Bread (for toast)

What I did - 

Finely chop the tomato and mushroom, into small forkable pieces and put in small bowl. Scissor the spring onion into the mix- use raw as they don't have an acidic burn. Not essential but I had a leftover tuft of broccoli in the fridge so shaved the top in as well. Fork out half an avocado and crumble a chunk of goats cheese.

Now add the sesame oil, vinegar and chill flakes. Mix as you go to make sure everything combines and is to taste. Tip into the waiting golden toast and then devour. I like to wait a minute or two and let the bread soak the juices - but that's just me. Its kind of a perfect mexi-talian hybrid for when you are in a culinary confusion.

JG

Villainous Popcorn

20/10 BURNT CARAMEL POPCORN

Addiction is not to be taken lightly and, like Gollum's uncontrollable lust for the ring, this is mine. Popcorn, the one snack to rule them all. Cinema is my one true love, add popcorn for an addiction I will take to my grave - eat enough that wont be long.

The notion of Burnt-Salted-Caramel-Popcorn is so grossly on trend right now, but I promise there was no intention of it being as such. Instead it ticks all the block(heart)buster boxes and is so wildly moreish there is no escape. The amber shards of bittersweet caramel with the ethereal salted popcorn are a dichotomy of dark and light inspired by the greatest cinematic duels. Opposite forces intrinsically linked, catastrophic and delicious. Don't tempt me indeed, give in to the burnt-caramel side of the corn.

Ingredients (all approximate) - 

1 cup Popcorn Kernels
1 cup Sugar
100g Unsalted Butter
1 1/2 tlbs Salt (flakes)


What I did - 

First step - Pop the corn. Start by melting the butter with 1/2 tablespoon of salt in a large deep pan (30cm or so). Add in the orange popcorn kernels and stir until the butter has completely melted.
Put the lid on and wait until you start to hear a symphony of miniature explosions. Using a tea towel hold the lid in place and shake over the heat - just so the popped corn doesn't stick and burn. Once the rattle subsides turn the heat off and rest until silent. Tip into a large bowl to cool, scattering over the remaining salt flakes.

The next part is not difficult at all, just involves patience and calm - both of which I lack resulting in a failed first attempt. However, if you do nothing but wait patiently it will be fine. Tip the sugar into a heavy bottomed saucepan, ideally cast-iron or copper. Put onto a low heat until the sugar has melted. DO NOT STIR, you can swirl the pan if the caramel is darkening too quickly, anything else will crystalize the sugar (my initial downfall). Once it has reached a dark burnished gold it is ready.

Now is the time to act quickly - but calmly. Just breathe. The caramel cant be off the heat or else it will harden instantly, so swiftly tip it over the popcorn and using a large wooden spoon as fast as you can mix it through. Don't be afraid to use force, the caramel will fight back. Turn it onto a baking tray and spread it out as much as possible. Its easiest to crack it now before it sets too hard and stick to the tray, using the spoon keep it moving and cracking until its set.

By this stage its easiest to use your hand to crumble the golden shards and puffy corn into a large bowl ready for an epic movie. It wont be sickly sweet - instead salty, buttery and bittersweet. It's my precious.

JG