pho-ndue
did i tell you that i got a fondue set for christmas? well i did. from chris' mama. and being the heathen that i am, i thought that fondue was all about gooey cheese and bread. but it's not! apparently the type that i have is specifically for bourguignonne (hot oil stylee) and court bouillon (hot broth) fondues. awesome!
we started out with a bastardisation of pho bo kho and a slew of tasty treats with which to dip, including carpaccio of beef marinated in chilli, lime and mint; broccoli, snowpeas and oyster and swiss brown mushrooms. mm-mmm.
the pho went like this:
1. take 1 medium yellow onion, chop finely and sauté gently for about five minutes
2. add 1 teaspoon of chinese five-spice powder, a grated knob of ginger, 1 teaspoon of brown sugar, 2 tablespoons fish sauce, a bay leaf and a hefty stalk of lemongrass cut into inch-long pieces and bashed with the flat of yo knife
3. let it bubble away a bit till it smells lovely
4. add a tin of tomatoes, half a teaspoon of salt and reduce for around ten minutes
5. throw in 2 star anise and half a litre of fresh beef stock and simmer for five more minutes
6. stir in a handful of coriander and mint leaves and pour it into your christmas present
did i tell you that i got a fondue set for christmas? well i did. from chris' mama. and being the heathen that i am, i thought that fondue was all about gooey cheese and bread. but it's not! apparently the type that i have is specifically for bourguignonne (hot oil stylee) and court bouillon (hot broth) fondues. awesome!
we started out with a bastardisation of pho bo kho and a slew of tasty treats with which to dip, including carpaccio of beef marinated in chilli, lime and mint; broccoli, snowpeas and oyster and swiss brown mushrooms. mm-mmm.
the pho went like this:
1. take 1 medium yellow onion, chop finely and sauté gently for about five minutes
2. add 1 teaspoon of chinese five-spice powder, a grated knob of ginger, 1 teaspoon of brown sugar, 2 tablespoons fish sauce, a bay leaf and a hefty stalk of lemongrass cut into inch-long pieces and bashed with the flat of yo knife
3. let it bubble away a bit till it smells lovely
4. add a tin of tomatoes, half a teaspoon of salt and reduce for around ten minutes
5. throw in 2 star anise and half a litre of fresh beef stock and simmer for five more minutes
6. stir in a handful of coriander and mint leaves and pour it into your christmas present
1 Comments:
oh my god, i totally want one.
did i tell you that i get my baba's old pasta maker? apparently ukrainians had pasta makers, too, but for making egg noodles and things. but NOW i want one of THOSE.
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