Ford On Food

It’s one of those Hollywood things – we often associate foods like lobster and caviar with the fabulously wealthy upper-class.

After-all, in movies we see millionaires in tuxedoes being served silver platters of caviar with glasses of champagne. So it’s no surprise that caviar has been given a bad rap with the average Joe.

Plus, the thought of eating fish eggs doesn’t always go down well with most people. Truth be told, caviar isn’t all that bad!

In brief, caviar is the salted roe of certain species of fish. It varies in colour, from deep back, to brown or bright red.

The most famous is from the Beluga Sturgeon, which is found in the Caspian Sea, off the coasts of Russia, and Iran. It’s not as available these days due to overfishing and pollution.

Lump fish Roe is a cheaper alternative, but it’s not technically called caviar.

Another common variety is roe from the North Atlantic Salmon.

Here in Australia, aqua farmed Salmon Roe (or Salmon Pearls) is fairly abundant and inexpensive, and it’s the one I like the most.

I once saw a documentary where they pacify the salmon by putting something in their water. Then they’ pluck the fish out one at a time to hand milk the caviar out, before putting them back in water to swim another day. Kind of freaky really.

I love the taste of the Salmon Roe – each bright red pearl pops in your mouth, releasing a refreshing salty liquid (which tastes like the ocean).

Caviar is often used as a garnish or spread on top of hors d’œuvres and canapés.

So if you’re if you’re a little concerned about eating fish eggs, just try a little bit, maybe as a garnish with smoked salmon and sour cream.

Caviar is really quite enjoyable and not as scary as some might think.

It’s a fact of life, not everybody likes blue vein cheese. It can be an acquired taste.

Many people I know absolutely hate it. However, when I was kid I can’t recall anybody liking blue vein cheese.

So, obviously there has been a culinary or cultural change in Australia over recent years.

I also think there has been a change in the availability and assortment of blue vein cheese in the marketplace.

If you look back a few decades, there were mainly the very strong, acidic and crumbly varieties available. But now there is a huge range that includes less offensive, mild and creamy versions.

I personally prefer the mild creamy brie style blue veins, rather than the rich Stilton variety.

The history of blue vein cheese isn’t’t completely documented; however the general consensus is that it was accidental, out of the blue (excuse the pun).

The original product was possibly contaminated with a wild mould, which may have even been dangerous.

However, modern cheese makers have perfected the process of inoculating the cheese with safe penicillin moulds, which after exposure to oxygen turns a shade of blue, and produces a range of pleasant flavours

Blue vein cheese also a very versatile ingredient and can be incorporated into wide range of recipes.

The next time you make a creamy cauliflower soup consider melting in some blue vein cheese – it’s spectaculars.

Blue vein cheese also goes wonderful on a pizza accompanied by prosciutto ham, English spinach and flame grilled capsicum.

It’s incredible cooked into a savoury muffin or scone.

Try stuffing a chicken breast, crumbed and pan-fried.

And one of the most fascinating and delicious desserts I’ve tried was pears p[poached in read wine and served with blue cheese ice-cream – it actually was magnificent.

Of course, blue vein cheese is also beautiful when simply served on a cheese platter with condiments, such as red wine jelly or quince paste.

The word antipasto is derived from the Italian ante, which means ‘before’ and pasto which means ‘meal’.

Antipasto is traditionally a selection of hot or cold appetisers served at the beginning of and Italian meal.

The most typical antipasti (plural) items could include various table olives, cheese, pickled vegetables, cured meats, salamis, cold fish, frittata, fresh or sun dried tomatoes and anchovies.

In most of the regional areas of Italy, antipasto will consist of vegetable and meat items, but on the coastal areas you would encounter more seafood, such as marinated calamari or baby octopus.

It is also quite common to find various dips and crispy bread products accompanying the selection, such as crostini, bruschetta or arancini.

Antipasto is found extensively in the modern restaurant scene, from coffee shops to cellar doors and brasseries all over the world.

It is commonplace to find people of all cultures and nationalities relaxing on a Saturday afternoon at their favourite haunt, sipping wine and sampling the culinary delights of the antipasto platter.

Try some of these ideas

Instalata alla caprese – Slices of vine-ripened tomato, topped with feta cheese, dressed with extra virgin olive oil, fresh basil leaves and ground black pepper.

Giardiniera – A mixture of raw chopped carrots, green beans, cauliflower, capsicum and caper berries, which are marinated in vinegar.

Table olives – marinated in olive oil, garlic and fresh thyme.

I don’t like microwave ovens. It’s a hate-hate relationship. Therefore I have no advice for you on the subject.

Regardless of what magical tricks the manufacturer will claim their nuclear gadget can do, I would never use a microwave to cook something.

They do have some limited use, to defrost small frozen food items, or to melt butter (maybe). But even then, they regularly over-heat; burn and half cook the food.

With all the buttons, dials, beeps, bells and digital displays found on a microwave, I believe they only really have two settings – high biff and low biff!

Also, there is one issue that annoys me the most, no two microwaves are ever the same. I have never seen the same microwave in anyone else’s kitchen, like I have in mine.

I have worked in countless restaurants, and have never seen the same model of microwave. I once walked through a roadhouse kitchen, and they had a bank of 8 microwaves, all of which were different brands and models.

Think about it… have you ever seen an identical version of your microwave anywhere else on the planet?

Every time you’ve gone to use someone else’s microwave, you didn’t know how to use it, or know where the start button was located, or how to open the door – did you?

However, I have a theory that solves this baffling mystery. Microwave ovens are manufactured using an automated ‘random’ assembly machine. The parts are shuffled like a deck of cards and then blindfolded robots randomly assemble them, ensuring no two microwaves are ever identical.

There you have it, mystery solved!

One of the first skills a professional chef will learn is the production of ‘Mirepoix’.

It’s correctly pronounced ‘meer-pwa’ because the ‘x’ is silent. I can’t help but smile when someone pronounces it ‘miri-pocks’.

Mirepoix is a French term used to describe a mixture of aromatic vegetables which impart their flavour into stocks, sauces, stews or braises.

Vegetables, such as onions, carrots and celery are roughly cut up and slowly cooked into a recipe to improve its flavour. They are often strained out and discarded prior to serving the dish.

However, there is also a myriad of other aromatics that may sometimes find their way into a Mirepoix, such as leeks, garlic, ginger, tomato and mushrooms. Ultimately it’s the desired flavour profile that dictates which aromatic vegetables are chosen.

The cooking time also plays a role in the size of the mirepoix. A smaller cut of mirepoix will impart its flavour faster in a dish that requires shorter cooking time (e.g. braises) and a larger cut is less likely to disintegrate over a longer cooking time (e.g. beef stock).

Also, the colour of the mirepoix is important. A white stock or sauce wouldn’t contain any carrots or dark green celery, whereas brown gravy would.

Mirepoix provides an important depth of flavour to savoury dishes – and I consider it the culinary ‘X’ Factor in any recipe.

Unfortunately for me, I can’t eat raw bananas without upsetting my stomach. There is something in them (maybe tannin) that makes my feel unwell.

I’m also too unfit to swing from trees – so I would make a lousy monkey.

I can however eat cooked bananas, so if you have a similar intolerance, try them barbecued or fried with caramelised sugar and rum. Or maybe diced and cooked in pancakes.

Bananas are one of the oldest cultivated fruits and have been eaten by humans in places like India and Asia thousands of years.

Contrary to popular belief, bananas don’t grow on trees or even palms; they are the fruit from one of the world’s largest herbs. And, to confuse the issue some more, bananas are technically a berry.

Bananas grow in large bunches referred to as a ‘hand’ and are harvested green, because they ripen best after being picked. They contain heaps of essential vitamins (particular B-group), complex carbohydrates, potassium, dietary fiber and absolutely no fat.

Varieties commonly available in Australia are Cavendish, Lady Finger and the new Gold Finger variety.

Banana leaves can also be used to make parcels for steaming fish, and I have also used banana flowers in some Asian stir-fries.

Caramel and Rum Bananas

In a frying pan melt 2 tbsps of butter; add 2 thickly sliced large Cavendish bananas and fry to a light golden brown.
Sprinkle in 2 tbsps of raw caster sugar and continue cooking until sugar thickens to a caramel.
Add 2 tbsps of rum and if using gas stove be careful of a flambé effect –whoosh!
Place the caramel bananas in serving bowls and dollop on a generous scoop of natural yoghurt.

I’ve discovered over the years that there can be some confusion categorising squash, depending on where you live in the world.

There is a whole range of vegetables that belong to the ‘Marrow’ family. They include squash, melons, cucumbers, gourds, marrows (zucchinis) and pumpkins.

The general rule is that squash that grow in winter time have thick skin and hard flesh, while summer squash has softer skin and wetter flesh.

In Australia, when someone goes shopping for Summer Squash, they are referring to the ‘Pattypan Squash’. Pattypans are flying saucer shaped with knobbly edges and are often available in green or bright yellow (as in my illustrated).

Also, what Australians refer to as Zucchini, Americans may call ‘Courgette’.

Pumpkins can also cause equal confusion for Australians, because in the US many varieties are referred to as squash or gourds.

It seems to me that if an American can carve it into a Jack-o’-lantern, then it’s called a pumpkin?

I’m not certain where the differences in squash terminology originated. It may be possible that America drew culinary influence from France, while Australia was traditionally guided by Britain.

So, regardless of where you reside on this great planet, it pays to be cautious when reading from a foreign recipe book or website and check that you are using the correct type of squash.

Putting all the differences aside, some things still remain similar. Most squash varieties can be boiled, pureed, braised, steamed and sautéed. Squash are colourful, versatile, healthy and delicious.

My love affair with Sushi began in the mid 90s when I worked as a Pastry Chef in a large hotel. The establishment had a Japanese Restaurant called Kabuki. I would smuggle the Japanese Sushi Chef’s desserts as a trade for their sushi and tempura. I became hopelessly addicted. Eventually, my obsession became so overwhelming, I convinced the Sushi Chefs to show me how they were made, so I could make them myself at home. I quickly discovered that Sushi is incredibly easy to make. And, although I love the raw seafood variety, you can really put anything you desire on, or in sushi. Cooked chicken, tuna, seafood sticks, avocado, vegetables, noodles… anything! Japanese cuisine has become very popular in today’s western culture. Sushi used to be the exclusive delicacy of powerful Japanese Emperors, now you can find it sold on any Australian street corner, pub, club, in most shopping complexes and airports. However, like me, many Australians are not just content to go out for their sushi; their craving is driving them to manufacture it in their own homes. There’s also dozens of books on the subject, I once went to a local bookstore to buy a book on sushi, and left with five (cookbooks are my other addiction). So, if you’ve never eaten sushi, give it a try, it doesn’t have to contain raw seafood. I’m sure there are flavours out there that you would love. You may also get hooked.
What kind of sushi is there?
Finger sushi – a delicate layer of raw or cooked seafood, smeared with Japanese horseradish (wasabi) and resting on a pillow of rice
Box sushi – a bed of rice, a smear of wasabi and a seafood topping is pressed in a wooden box and then cut into bite-sized pieces
Rolled sushi – the most simple, Japanese rice and various fillings rolled up in a sheet of seaweed.
Hand rolled – rice and various fillings of meat, seafood and vegetables rolled in seaweed sheets shaped like an ice-cream cone
Sushi goes great with dry, sharp citrus white wines, sake or Japanese style green tea.

It’s one of the most humble and least glamorous vegetables on Earth; however most cuisines would be unrecognisable without them.

Onions have a long and colourful past, and are probably one of oldest culinary ingredients in human history.

Egyptian hieroglyphics and artwork tell the story of how onions where purchased at great expense to feed the slave workforce and keep them physically healthy and motivated while building the pyramids.

Countless religious writings, scriptures and historical documents from all over the world make references to onions.

There is a myriad of varieties grown for culinary, medicinal and ornamental uses, but only a dozen or so common varieties are found in regular grocery stores.

Brown onions would possibly be the mainstay in most kitchens, because of their savoury full bodies flavour.

White onions are a little more earthy and pungent, while red onions are quite sweet and are well suited to eating raw in salads.

There are the smaller shallot onions that have a complex balance of sweet and pungent, and are popular in French cuisine.

Pearl onions are small and crisp and are exceptional for pickling.

There are also many fresh green stalk-like species such as Spring Onions and Leeks that are delicate, sweet and subtle in flavour.

Onions are often the quiet achiever of the kitchen, yet it’s all but impossible to imagine a world without them.

There are three varieties of artichoke – the Globe, the Jerusalem and the Chinese artichoke. The most common of which is the ‘Globe’. The globe artichoke is in fact, an unopened flower bud of a perennial of the thistle group of the sunflower family and is believed to be a native of the Mediterranean and the Canary Islands. If the bud is allowed to open, it blossoms as a brilliant violet-blue flower about 7 inches in diameter. Artichokes are available all year round, but peek in spring and autumn. The artichoke resembles a large green ball of scales (petals) that get smaller and tenderer toward the vegetables centre. Although I’ve regularly seen artichokes in many grocery stores, Most Australians would be unfamiliar with their preparation – whereas most Europeans cook them regularly. Whole Globe Artichokes are prepared for cooking by removing all but 5-10mm of the stem, and cutting away the top third of the artichoke. Any tough or pointy outer leaves can be pulled off. You should also squeeze some lemon juice on the artichoke as it can turn brown quickly after being cut. Then, the artichoke is boiled in salted water until tender, which takes approximately 30 minutes. I once knew a farmer who was selling the immature baby artichokes. I sautéed them in butter for just a few minutes, and they turned out a lot like broccoli. Baby globe artichokes could also be dressed with vinaigrette and eaten raw in salads. Artichokes go beautifully with tomato, parmesan cheese, and eggs. However, they’re a little hard to match with wine, as they contain a bitter chemical called ‘cynarin’. Everything you eat or drink afterwards tastes sweet.