2013 food challenges

My attempts at 2012's food challenges was beyond dismal, and while I have some decent excuses, instead of starting from scratch I think I'm just going to bring most of 2012's challenges into 2013.

One or two items will be switched out for various reasons. For instance, it's going to be quite impossible to make a week of Wings when it turns out the husband doesn't like chicken wings. Strange, but true. I'll just switch that week to Chicken and hopefully I can cover off some similar recipes using drumsticks instead.

There are some other switches, and a few replacements for the measly four items I managed to complete in 2012, but otherwise most have moved over into 2013.

Wish me luck!

A week of recipes based on
Chicken
Muffins
Popsicles
Non-alcoholic drinks

Recreate a food memory
Hartsyard’s truffled cheese fondue
Lindt & Sprüngli's chocolate covered ganache apricots
Ash Street Cellar’s chorizo, artichoke & lemon tapa
Marque's roquefort, beetroot, raspberry & guava dessert

Attempt a coveted dish
Cha Traop Dot (smoky Cambodian eggplant & pork)
Monkey Bread (American cinnamon cake)
Francesinha (Portuguese sandwich)
Fried Green Tomatoes
Pastel de Tres Leches (Mexican three milk cake)
Karfiolleves (Hungarian paprika & cauliflower soup)

Create my own version of
Sausages
Pecan shortbread
Adaptation of a Noma recipe
Honeydew melon recipe
Rosemary lemonade
Blondies

Cook a recipe from this book
Momofuku by David Chang & Peter Meehan
My Abuela's Table by Danielle Germaine
The Silver Spoon by Domus
Simple Pleasures by Annabel Langbein

Purchase
Candy thermometer
Miracle fruit tablets
Photography soft light cube
Deep fryer (I know I really shouldn't, but I wants it!)


What do you hope to attempt in 2013?

pounti: auvergne pork & prune meatloaf

Some time ago I read about “pounti” or “picoücel” a special pork, prune and bacon cake from the Auvergne region of France. It uses the famous prunes of the region and is served either cold or fried in slabs.

Ever since I read about this pork cake, I dreamt of coming up with my own meatloaf inspired by those flavours, and in fact made it one of my 2012 Food Challenges to come up with a meatloaf recipe.

Ta daaaa!

The results were pleasing. The prunes and sage matched perfectly with the sweet-salty pork meat.

It’s quite a rich meal, so I recommend serving with a refreshing side, such as watercress dressed in olive oil and lemon juice.

Auvergne Pork & Prune Meatloaf (Pounti)

Anna’s very own recipe. Serves 4.

Ingredients:
5 rashers bacon, finely diced
1 onion, finely diced
5 garlic cloves, crushed
500g pork mince
1 cup fresh breadcrumbs (see notes)
200g prunes, pitted & halved
2 tablespoons sage, finely chopped
1 egg, beaten lightly

Method:

1. Preheat the oven to 180’C.

2. Cook the bacon in a dry frying pan until crispy. Set aside to cool.

3. Using the fat from the bacon, sauté the onion, garlic and sage until soft. Set aside to cool.

4. In a bowl, combine all the ingredients together by hand, using your fingers to knead the mixture together into a meat dough.

5. Place in a baking loaf and bake in the oven for around 1 hour or until the meat is cooked through the juices run clear.

6. Remove from oven and allow it to rest for 10-15 minutes before cutting in and eating.

Note: put one torn, fresh bread roll in a food processor and blitz until it turns into fluffy crumbs. Don’t process for too long or the heat of the machine may make the bread damp.

brown sugar meringue w verjuice figs & honey-cinnamon yoghurt

These are divine. The outside are perfectly crisp and break with a pop under your fork, yet the inside is a fluffy, sticky, gooey texture almost like a melted marshmallow.

And the flavour! You can certainly taste those perfect burnt, dark toffee sugars.

I first tried brown sugar meringues at a wonderful slow food wine dinner at Mumu Grill in Crows Nest, and although I have yet to venture across the Harbour Bridge to the far northern shores of Sydney, to dine at this restaurant again, the wonderful meal is branded into my food memory, especially the “brown sugar pavlova”.

This is one of my 2012 Food Challenges, to recreate recipes I had experienced at restaurants and boy does this recipe tick all the boxes.

It was a while ago since I ate the Mumu Grill version, but accompanied with the verjuice figs and the sourness of yoghurt, I might even bravely claim that my version is better.

Brown Sugar Meringue w Verjuice Figs & Honey-Cinnamon Yoghurt

Anna’s very own recipe. Serves 6.

Ingredients:
3 egg whites, at room temperature
100g dark brown sugar
50g caster sugar
Pinch of Tahitian vanilla salt
½ cup pomegranate seeds
125ml thick low fat Greek yoghurt
1 tablespoon honey
½ teaspoon cinnamon
18 dried figs
⅓ cup verjuice
⅓ cup caster sugar, extra

Method:

1. Preheat the oven to 120°C.

2. In a mixing bowl, beat the egg whites until soft peaks form.

3. In another bowl, combine the sugars and salt and stir thoroughly.

4. Beat in the sugar mixture in 1 tablespoon batches, making sure each amount is incorporated before adding more.

5. Beat until the meringue is thick and glossy, holding its shape (peaks).

6. Spoon meringue into six small mounds, leaving space for them to spread and using spoon to create peaked tops.

7. Bake in the centre of the oven for 60 minutes, then prop open oven door slightly and leave to cool for one hour before removing. Cool one more hour before serving.

8. Meanwhile, prepare the figs by heating the verjuice and ⅓ cup caster sugar until boiling. Add figs then bring to the boil and cook for another 3 minutes. Remove from heat and allow figs to cool in syrup.

9. Make the yoghurt by mixing with the honey and cinnamon, then return it to the fridge.

10. To prepare the dish, take a meringue then dollop the honey-cinnamon yoghurt around it. Top with figs and pomegranate seeds.

smoked apple & chestnut ravioli w cinnamon apple butter

Back in 2007, a few days after our wedding, Jonas and I visited Rockpool, back in it's original iteration when it was one of Sydney's finest, and ordered their extensive degustation menu with premium matching wines. It still stands as the most expensive meal of my entire life, and with the same money we could have bought an overseas airfare and possibly accommodation. Don’t ask, suffice to say it was expensive.

But the memory was also priceless, as it was our wedding gift to each other and many of the dishes we ate on that evening have remained with us.

One in particular was an apple and chestnut ravioli, a dish served to Jonas in his vegetarian days. It was a confusion of sweet and savoury apple and cinnamon and herbs. A clever combination that was executed perfectly.

This year, as one of my 2012 Food Challenges, I decided I needed to recreate recipes I had experienced at restaurants. This was one of them, but I decided to put my own twist on it by using smoked apples, that I hot smoked myself in my Nipper Kipper smoker.

While it was a somewhat complicated recipe (a lot of steps to go through), I feel really rewarded for my efforts.

It was a very elegant dish and would be a big hit at a swanky dinner party.

Unfortunately for me, every shop I visited was out of wonton wrappers so when I finely found some they were square rather than round. Please go with the round versions, they will be much prettier.

And be sure to top your dishes with fresh herbs. They really cut through the intensity of the rich glaze sauce.

I used butter and chicken stock, but you could easily make this a vegetarian version with veggie stock or a vegan version with olive oil instead of butter and go with non-egg-based pasta.

Any leftover ravioli filling can be set in the fridge and eaten as a vegetarian paté.

Smoked Apple & Chestnut Ravioli w Cinnamon Apple Butter

Anna’s very own recipe. Serves 4.

Ingredients:

Smoked apples
2 green apples
Smoker
Wood chips

Ravioli
32 round egg wonton wrappers (for 16 ravioli)
2 tablespoons chopped sage
1 tablespoon butter
1 teaspoon smoked salt
½ white onion, chopped
1 garlic clove, chopped
1 teaspoon freshly milled black pepper
1½ smoked apple, chopped
100g chestnut purée
Butter for frying
Beaten egg, for sealing wonton wrappers

Butter Sauce
50g butter
1 teaspoon onion powder
½ teaspoon ground cinnamon
¼ cup verjuice
Sprig of lemon thyme, picked over
½ smoked apple, chopped
½ cup chicken consommé
¼ cup boiling water
1 teaspoon sugar
Black pepper
Salt
Fresh sage leaves, small and picked over

Method:

For the smoked apples

1. I peeled mine but left the core in.

2. Then I sprinkled about a tablespoon of dampened apple wood dust over some aluminium foil, placed my rack above it, then placed the two apples in and shut the top.

3. With the mentholated spirits lit, I removed the apples after about 20 minutes. This was probably about 5-10 minutes of heating up and 5-10 minutes of pure smoking.

4. When I removed them, they were warm, still fairly white and the outside was mildly soft but the inside was still hard.

5. I didn’t want to cook them any more than this as the smoke flavour would become overwhelming and somewhat acrid, ruining the balance of the dish.

6. Core each apple and chop into cubes: 1½ apples will go into the ravioli and ½ an apple will go into the sauce.

For the sauce

1. In a pan, heat the butter, onion powder, ground cinnamon, black pepper and salt until butter starts to brown and bubble.

2. Add verjuice and lemon thyme and bring to the boil.

3. Add apple, sugar, chicken consommé and boiling water, then bring to the boil and reduce for 5 minutes.

4. The sauce is done when the apple is soft and the liquid has reduced to a dark brown glaze (about ½ cup).

5. Keep warm while you cook the ravioli.

For the ravioli

1. Using a little butter, sauté onion and garlic until soft. Set aside.

2. Heating a little extra butter, add the sage leaves and heat until almost crispy. Set aside.

3. Using the sage-scented butter, add the chopped apples, smoked salt and pepper and fry until the apple is browned and soft.

4. Put the chestnut purée, cooked apple, onion and sage into the food processor and blend into a purée.

5. Line a tray or plastic container with baking paper, for the ravioli.

6. Lay wonton wrappers out on flat surface and brush with beaten egg (egg wash).

7. Put small dollops of purée on half the wrappers, then top them with the remaining wrappers, being sure the gently press out any air pockets when sealing them.

8. Lay the finished ravioli on the baking tray, with paper baking between layers to prevent sticking. Refrigerate for 5 minutes (to firm) or until ready to cook.

9. Bring a pot of salted water to the boil, then simmer ravioli until it rises to the surface and the pasta is cooked through.

10. Drain onto paper towels then plate, drizzling with sauce and apples, sage and thyme leaves.

daikon braised in mirin & miso

My husband once had a crush on Alicia Silverstone. During his military service he spent long periods guarding supply stations with his comrades, watching Clueless over and over again. It’s an odd movie choice for a bunch of soldiers, but then again I suppose pretty girls in short skirts tick all the right boxes for bored, lonely boys.

What I hadn’t realised about Alicia Silverstone is that she’s a vegan and has written a cookbook called The Kind Diet. OK, so she “co-wrote” it with macrobiotic nutritionist Jessica Porter, but without Silverstone’s celebrity backing, utter dedication to veganism and regular recipe tweeting, I might never have discovered this amazing dish.

Boiled chucks of radish doesn’t sound like the most appetising meal, but it truly is fantastic.

The slabs of daikon soften, but they keep a toothsome texture and complex flavour that’s almost meaty. I defy omnivores not to raise their eyebrows in surprise at how wonderfully hearty such a simple vegetarian dish can be.

In order to meet one of my 2012 Food Challenges (cook with daikon), I adapted this recipe quite drastically, deciding to turn the braising liquid into a much richer concoction adding miso soup, rice vinegar and sesame.

Daikon braised in Miso & Mirin

Anna’s adaptation of a recipe from The Kind Life by Alicia Silverstone. Serves 4 as side.

Ingredients:
1 large daikon radish
20g red miso paste
60ml (¼ cup) mirin
40ml (2 tablespoons) light soy sauce
20ml (1 tablespoon) rice vinegar
20ml (1 tablespoon) white sugar
3cm x 5m piece dried kombu
5ml (1 teaspoon) sesame oil
1 tablespoon, toasted sesame seeds

Method:

1. Slice the daikon into 2cm-thick rounds

2. Place them in a large saucepan, or lidded pan, in a single layer

3. Add water almost to cover the daikon

4. Add the miso paste, soy sauce, mirin, rice vinegar, sugar and kombu

5. Bring the liquid to a boil over high heat, then reduce to very low, cover pan and simmer daikon for 30 minutes or until almost all liquid has been absorbed

6. Sprinkle braised daikon with sesame oil and sesame seeds

chocolate prune brownies

I have decided to get cracking on my 2012 Food Challenges, given last year I didn’t manage to complete many of them.

So on the very first day of the year, I ticked off my very first food challenge: cooking from the Bourke Street Bakery cookbook.

I had recently opened a packet of prunes to wizz up a Prune & Vanilla Smoothie, so I was very happy when I saw this recipe and realised I could finish the pack AND devour some luscious, alcohol-laden baked goods.

To avoid eating the entire slab of brownies all on my own, I took the fresh treats to friends who were visiting from Switzerland.

This presented its own unique challenge because the Swiss are renown chocolate connoisseurs. To make them feel right at home, I used Switzerland's very own Lindt brand to ensure the brownies were incredibly decadent.

Voila! Perfect, fudgy, prune-studded brownies.

I was almost sad to leave them behind at the end of the day, but my tummy tyres were proud of me.

Chocolate Prune Brownies

Recipe from Bourke Street Bakery cook book. Makes 32.

Ingredients:
300g pitted prunes, halved
200ml brandy, cognac or hot black tea
55g plain flour
40g unsweetened cocoa powder
1/4 teaspoon salt
2 teaspoons baking powder
300g good-quality dark chocolate (55% cocoa)
80g unsalted butter
300g caster (superfine) sugar
4 eggs
100g sour cream
145g dark chocolate melts (buttons) (55% cocoa)

Method:

1. Place the prunes in a bowl and pour over the brandy, cognac or tea. Cover and set aside to soak for 3 days.

2. Preheat the oven to 170’C (325F/Gas 3). Grease a 20 x 30 x 4cm rectangular cake tin and line the base and sides with baking paper.

3. Put the chocolate, butter and sugar into a stainless steel bowl and sit over a saucepan of simmering water - making sure the base of the bowl does not touch the water. Stir for 10 minutes, or until the chocolate has melted. Allow to cool.

4. Sift the flour, cocoa, salt and baking powder into a separate bowl.

5. Transfer chocolate mixture to the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed and add the eggs, one at a time, beating well after each addition.

6. Add the flour mixture, mix to combine, then add the sour cream, chocolate melts and prunes with the remaining soaking liquid and mix until just combined.

7. Spoon the mixture into the prepared tin and bake in the oven for 1 hour, or until just set. Place your hand on top of the brownie in the centre and wobble to feel if it is set.

8. Allow to cool completely before turning out of the tin. Use a hot knife to cut into squares.

Note: The brownies can be wrapped in plastic wrap and stored for up to 4 days at room temperature.

2012 food challenges

Welcome to 2012!!!

I decided that setting myself food challenges for the year is a tradition that I want to keep, even if I’m not always successful in meeting those challenges.

Hopefully this coming year I will perform slightly better than previous years? We can only hope!

A week of recipes based on
Wings
Muffins
Popsicles
Sandwiches

Cook with a new ingredient
Quail
Daikon DAIKON BRAISED IN MIRIN & MISO
Tripe
Bush Tomato

Recreate a food memory
Rockpool's savoury chestnut ravioli w cinnamon-apple sauce COMPLETE
Mumu Grill's brown sugar meringue COMPLETE
Lindt & Sprüngli's chocolate covered ganache apricots
Marque's roquefort, beetroot & guava dessert

Attempt a coveted recipe
Pastel de Tres Leches
Francesinha
Pickled seaweed
Popsicle

Create my own version of
Pecan shortbread
Adaptation of a Noma recipe
Meatloaf
Honeydew melon recipe

Cook a recipe from this book
Momofuku
My Abuela's Table
The Silver Spoon
Bourke Street Bakery CHOCOLATE PRUNE BROWNIES

Purchase
Candy thermometer
Popsicle mold
Miracle fruit tablets
Photography soft light cube


Wish me luck!

2011 in review

To eat, or not to eat: that is the question:

Whether 'tis nobler in the belly to suffer

The aches and pains of outrageous excess,

Or to take pause amongst a sea of temptations,

And by abstaining defeat them?

2011 was a big year for me. As a food writer I notched up quite a few achievements.

First off were some online recipe development jobs. I had an absolute blast creating and testing recipes – and getting paid for it!

I also started freelance magazine pieces, in particular some on again off again writing for the fabulous new SBS magazine: Feast. I love the multicultural Australia ethos of the magazine – real food, real people – and found it so rewarding to interview average, passionate Aussies, watching them transform raw ingredients into a dish that embodies special meaning for them. A true pleasure.

But best of all, my first book was published.

Seeing my name on the cover, in book store displays, on billboards and the side of a bus . . . what a feeling!

Pride? Hells yeah!


The Losers of 2011

My time.

Since I started this beauty in 2006, this year marks the least number of blog posts I’ve written in a year.

In 2011, freelance writing (and a restructure and subsequent promotion in my day job) has lead to a distinct lack of personal time that would have otherwise been dedicated to this blog.

This lack of time is evident in my failed 2011 food challenges, where I only completed 18 out of 34 and didn’t even get a chance to blog a chunk of the ones I actually ticked off.

I hope I can get back on track in 2012.


The Winners of 2011

2011 saw a lot of winners.

I met/worked/bonded with some lovely new and interesting people this year. Through conversation and inspiration, I really feel like I’ve grown.

With my new found skills, I feel the quality of the blog improved.

M&M went through a redesign, thanks to my talented friend Suzy, although I still need to create some buttons and other bits and pieces to finish it off. Nonetheless I feel like the new black and white site looks much cleaner. Overall I’m pretty happy.


It seems Americana won out overall, for me and for Sydney, as evidenced by the explosion of dude food venues, burger joints, hot dog bars, fry-ups, taquerias and other old-school US culinary salutes that sprouted up in parallel to hipster fashion trends.

As my taste buds continue to evolve, quite a few hated food items suddenly scored top points:

• Almond: amaretto and marzipan had made me gag since I was a kid, but now I could drink a gallon and even found myself making marzipan truffles!

• Caramel: I had always considered it to be ho-hum but it’s now a soft, fudgy favourite (especially salted caramel).

• Fresh mint: I add it to all my drinks these days but previously had detested it in both food and drinks. I could never order a mojito for all the terrible mint but now it’s a preferred summer option.

• Brussels sprouts: one of the world’s most hated veggies moved from my “pinch my nose in disgust” list to my “gee whiz mom, can we have brussels sprouts for dinner?”.

• Vanilla: These little black pods had seemed like the most overrated and dull of all the spices. It’s strange, but this year I realised how much I enjoyed it in almost everything.

• Custard: I suppose the new-found-love of vanilla helped fan this flame, but custard transformed from boring to luscious in 2011. Chocolate custard is a particular favourite.

• Rhubarb: I see a pattern here. What better to go with vanilla, custard and almonds than the tangy sweet-sour flavours of rhubarb.


Things I always enjoyed but in 2011 become a passion:

• Chardonnay & Shiraz: the bold, punch-in-the-face flavours of these two varietals charmed me into submission

• Bacon: Jonas has taken to saying “everything tastes better with bacon” and although I’m not sure I agree with this challenge that seems to be taken literally in many food circles, bacon is still pretty darn tasty.

• Bourbon: this sweet, golden, corn-based, oak-barrel-aged nectar coming from the counties of Kentucky has found a special little place in my heart and has opened the doors to other kinds of whiskeys and whiskies from around the world.


Favourite M&M recipes of 2011

Achiote & Tequila Cured Beef w Pozole Rojo

Bacon Jam

Braised Purple Heirloom Carrots

Caramelised Fig Baked Custards

Cherry, Feta & Oregano Salad

Choripan
Argentina's chorizo hot dog

Christmas Trifle w Cinnamon Cherries,
Eggnog Custard, Port Jelly & Clove Pound Cake

Crispy Brussels Sprouts & Bacon

Earl Grey & Rhubarb Jam

Grilled Avocado w Melted Cheese & Hot Sauce

Passionfruit Ganache Truffles

Persian Orange Cakes w Quince, Rose & Pistachio

Polish Pickle Soup

Smoky Pulled Pork

Wholemeal Blueberry Bundt Cake

Stay tuned for my traditional 1st of January post where I outline my annual food challenges!

strawberry, vanilla & rose iced tea

One of my 2011 Food Challenges was to try and cook with tea and make more iced tea.

Now iced tea is a pretty normal drink option, but it’s funny to think not long ago it wasn’t so readily available in Australia.

I used to drink it often as a kid because my American grandfather made a lot of it (and sun tea) and
Australia’s Asian population helped to boost iced tea popularity with bubble tea stores opening up around the country, but it wasn’t until about 10 years ago that Lipton released an iced tea range and everybody started to enjoy it as an alternative to soda.

Making iced tea at home is so easy and it’s a great way to get creative over summer.

I’ve been coming up with a lot of different combinations and here are some of my favourites:
• Strawberry, Vanilla & Rose Iced Tea
• Lychee, Lime & Iced Green Tea
• Apricot & Earl Grey Iced Tea
• White Peach & Thai Ginger Iced Tea
• Honey & Lemon Iced Camomile Tea
• Mint & Pomegranate Iced Rooibus Tea
• Star Anise, Tangerine & Black Iced Tea
• Passionfruit & Jasmine Iced Tea Soda

I’ll be posting some of them randomly over the coming summer weeks, so stay tuned.

~ ~ ~

This iced tea is just so pretty.

Served in elegant little glass cups it makes for a perfect afternoon tea with the girls, and if you want to be a little naughty you could always add a splash of vodka or strawberry schnapps for the sweet tooths.

The tiny dried rose petals (I use Pariya) need to be added just before serving to ensure the fragrance rises gentle from the glass.

Serve it with a fat slab of sticky Turkish Delight, heavily dusted in icing sugar, for an extreme indulgence.

Strawberry, Vanilla & Rose Iced Tea

Anna's very own recipe. Makes 1 litre.

Ingredients:
2 bags of Dilmah Rose & French Vanilla Black Tea*
400ml boiling water
500ml water
100ml rose syrup
200ml sugar syrup
5 strawberries, thinly sliced
1 tablespoon dried rose petals
Ice, for serving

Method:

1. In a jug, pour the hot water over the tea bags and steep the tea for 30 minutes.

2. Remove tea bags, add the remaining water, sugar syrup, rose syrup and allow tea to cool to room temperature then refrigerate until completely cold.

3. To prepare iced tea, combine the sweetened tea with the strawberries and ice, then stir in rose petals just before serving.

*You could use black tea, vanilla essence/pod and some rosewater to get the same effect.

chocolate, cashew & honey granola

This is an amazing granola recipe. The chocolate intensity comes from using pure Dutch-processed cocoa rather than cocoa mixed with sugar and other ingredients.

In fact, the recipe is quite healthy with only small amounts of oil, sugar and honey in comparison the amount of nuts and grains involved.

The flavour is a wonderful mix of chocolate and honey, with your cereal milk turning into a beautiful chocolatey drink at the end. I adored the results.

The recipe was one of the four granolas I managed to create this year, as part of my 2011 Food Challenges.

Chocolate, Cashew & Honey Granola

Anna’s very own recipe. Makes around 8 x ¾ cup serves.

Ingredients:
3 cups rolled oats
2 cups halved raw cashews
½ cup raw sunflower seeds
½ cup linseeds
¼ cup dedicated coconut flakes
¼ cup chia seeds
½ cup Dutch processed cocoa
⅓ cup honey
¼ cup raw sugar
⅓ cup canola oil
Pinch of salt

Method:

1. Preheat oven to 120’C.

2. Combine oats, cashews, coconut flakes, sunflower seeds, linseeds, chia seeds, Dutch processed cocoa, honey, sugar, salt and canola oil until fully combined and all the grains are well coated. You want the granola to clump together, so if it’s too dry or too wet adjust with a little extra oil or oats.

3. Cook in oven for around 1 hour, stirring granola every 10 minutes until it’s crunchy. Take care when stirring not to break clumps up too much.

4. Remove from heat and leave to cool. Store in an airtight container.

czech garlic soup

Česneková Polévka

Back in 2003, I went on a little road trip through Slovakia and the Czech Republic with my cousin (Jožko), his girlfriend (Miška) and his pal (Braňo). It was an awesome journey taking in Prague, Karlštejn, Hluboká, Tabor, České Budějovice (Budweis) and Český Krumlov, not to mention the ingestion of copious amounts of beer and wine and slivovica - as only people in their youth can do!

Since the crew were Slovaks, we often ate in tiny traditional restaurants that rarely saw foreigners. It meant I had fantastic guides who explained the indecipherable menu thoroughly which allowed me to try some seriously delicious, authentic, local food.

My favourite food memories were the Bryndzové halušky (Slovak potato gnocchi with a sheep’s cheese sauce), utopenec (Czech pickled sausages), smažený sýr (a crumbed cheese steak, like a schnitzel made entirely of cheese) and this wonderful garlic soup.

We were eating in a small sporting club, somewhere in Bohemia, and the little restaurant served this rich, clear garlic broth. It was cold outside so the broth was intensely warming.

But what really lifted the soup to dizzying heights was the discovery of melted cheese and smoky pieces of pork at the bottom of the bowl. Each mouthful was an oozing spoonful of molten cheese and garlicky broth. Perfect!

For these past 8 years I have thought of that soup so often. Now that I’ve made it, as part of my 2011 Food Challenges, I can honestly say my own version is an excellent tribute to the original experience.

Cook it, and you can experience the joys of Czech food too.

Česneková Polévka (Czech Garlic Soup)

Anna’s very own recipe. Serves 4 as an entree (starter).

We used Eumundi Smokehouse's
pork fillet

Ingredients:
1 bulb garlic
1.5 litres chicken broth
Grated zest of one lemon
1 tablespoon marjoram leaves, picked over
300g peeled and cubed potatoes
50g smoked pork fillet, thinly julienned
125g edam, grated
Salt and pepper, to taste
Knob of butter, for frying
Teaspoon olive oil, for frying
A few extra marjoram leaves, for garnish
Crusty bread rolls, for serving

Method:
1. Peel the skin from all the garlic cloves and slice each into thin slithers.

2. Heat the butter and olive oil in a large pot then sauté garlic until very soft.

3. Add lemon zest and chicken stock, then bring to the boil.

4. Add salt and pepper, marjoram and potatoes. Boil for 8 minutes or until potatoes are soft.

5. Meanwhile, either in a large oven proof serving dish (or individual oven-proof serving bowls) spread the pork on the base and top with grated cheese. Grill for a few minutes until the cheese has completely melted. This way it sticks to the bottom of the dish when you add the soup.

6. When the potatoes are ready, taste the soup is seasoned properly, then ladle into the serving dish and sprinkle with a little more marjoram leaves. Eat immediately with crusty bread.

Note: If you can’t get hold of smoked pork, use a smoky ham. Also, you might be able to tell from the photos that I used thyme. Marjoram is the traditional ingredient; I just couldn’t find any that day! Thyme is a good substitute in a pinch.