Regular Random: five minutes with my lunch

Close up shot of a few rocket leaves and walnut halves. Image: Su Leslie, 2017

Rocket and walnuts; a yummy combination. Image: Su Leslie, 2017

Feeling abnormally disinclined to cook this past week, meals have been very simple affairs.

Blue cheese, walnuts and rocket is one of my favourite “three good things” combinations. Add fresh bread — instant lunch.

Five Minutes of Random (the #RegularRandom challenge), is hosted by Desley Jane at Musings of a Frequently Flying Scientist. 

If you’d like to join in:

  • choose a subject or a scene
  • spend five minutes photographing it – no more!
  • try to see it from many angles, look through something at it, change the light that’s hitting it
  • tag your post #regularrandom and ping back to Desley’s post
  • have fun!

 

Magic Monday

Still warm. Two homemade loaves of wholewheat, seeded sourdough bread, resting on a cooling rack. Image: Su Leslie, 2017

Still warm. Home-made sourdough bread. Image: Su Leslie, 2017

Today has been bread-making day, and now there are two loaves of wholemeal sourdough cooling on the kitchen bench.

All cooking is slightly magical, but sourdough is especially so. A paste of flour and water  that we first made two years ago (called a starter) provides food for the natural yeasts and bacteria that hang out in our kitchen. We add flour, water and salt; and natural fermentation does the rest.

Two loaf pans with sourdough, kneaded and ready for proving before being baked. Image: Su Leslie, 2017

Sourdough; mixed, kneaded and ready for final proving. Image: Su Leslie, 2017

Regular random: five minutes with the makings of a great dressing

Close up shot of garlic, ginger, coriander, lime ... some of the ingredients in Sarah Tiong's Asian Vinaigrette. Image: Su Leslie, 2017

Garlic, ginger, coriander, lime … some of the ingredients in Sarah Tiong’s Asian Vinaigrette. Image: Su Leslie, 2017

I have a bit of a love-hate relationship with food programmes on television. I liked quite a few of the old-school “celebrity-chef-cooks-for-the-cameras” shows — especially those involving Rick Stein and the late Keith Floyd. I also loved Two Fat Ladies, with Jennifer Paterson and Clarissa Dickson Wright, and anything with Anthony Bourdain — but that was never about the cooking.

I don’t like talent-quest TV and programmes that require a commitment to regular viewing, so shows like MasterChef pose a dilemma. Will my love of food overcome my reluctance to a) watch competitive cooking and b) buy-in for the duration?

Close-up shot of fresh coriander. Image: Su Leslie, 2017

I spy … fresh coriander all ready to use. Image: Su Leslie, 2017

With the current series of MasterChef Australia at episode 24 in NZ — and not even half way through — I’m at the stage of dipping in on the nights when the contestants are making original dishes as individuals, rather than team challenges and replications of guest chefs’ creations. These are the episodes that offer the most interesting food ideas.

Which is a very roundabout way of saying that my Five Minutes of Random this week were spent with the ingredients for a fantastic Asian Vinaigrette that I saw Sarah Tiong make a couple of weeks ago on MasterChef. She served it with Pan-fried Barramundi and Bok Choy. (recipe here). It looked so yummy!

… And tasted fantastic, though I replaced the barramundi with tofu because it was raining so hard I really didn’t feel like going shopping.

And though this is not strictly a #RegularRandom shot — here’s my completed dish.

Pan-fried tofu with braised bok-choy and Asian Vinaigrette. Image: Su Leslie, 2017

Pan-fried tofu with braised bok-choy and Asian Vinaigrette. Image: Su Leslie, 2017

Five Minutes of Random (the RegularRandom challenge), is hosted by Desley Jane at Musings of a Frequently Flying Scientist.