The Omnivore’s Hundred

The Omnivore’s Hundred

I originally found this on Iky’s Blog: Here’s a chance for a little interactivity for all the bloggers out there. Below is a list of 100 things that I think every good omnivore should have tried at least once in their life. The list includes fine food, strange food, everyday food and even some pretty bad food – but a good omnivore should really try it all. Don’t worry if you haven’t, mind you; neither have I, though I’ll be sure to work on it. Don’t worry if you don’t recognise everything in the hundred, either; Wikipedia has the answers.

Here’s what I want you to do:

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment here linking to your results.

The Very Good Taste’s Omnivore’s Hundred:

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

Tandy

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Recipe For Cabbage Salad

I love the crunch of fresh, raw cabbage, but I would never consider cooking with this vegetable. That is not to say that cabbage cannot be cooked, it is just not my choice. When I was in Johannesburg to meet my new niece, my mother made Friday night supper and her meal included this lovely salad. In fact, her other guest for the evening requested that she make it. I so enjoyed this crunchy salad that I had more that one helping, and I asked her for the recipe. The one I have here is what I made but all credit must go to my mom for this.

Cabbage Salad Recipe For Cabbage Salad

Cabbage Salad

Cabbage Salad

Ingredients:

  • 2 baby cabbages, finely shredded
  • 4 spring onions, finely chopped
  • 1 tablespoon oil
  • 85g 2-minute noodles, broken up into small pieces
  • 100g slithered almonds
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • for the dressing
  • ¼ cup white wine vinegar
  • ½ cup canola oil
  • ¼ cup sugar (I used fructose)
  • 1 tablespoon soy sauce
  • salt and freshly ground black pepper to season

Method:

  • fry the noodles, almonds and seeds in the oil until they are golden
  • remove from the pan and allow to cool on some paper towel
  • mix up the dressing
  • toss the noodles, nuts and seeds together with the cabbage and the spring onions
  • add the dressing to the salad just before serving

Cooks Notes:

• you can substitute the seeds for your choice of seed mix • if you don’t like raw onions in your salad then add the spring onions to your dressing • if you think you are going to have left over’s then rather dress the salad after serving as this is not good the day after if it has been dressed!

http://tandysinclair.com/cabbage-salad/
 Recipe For Cabbage Salad

I am submitting this recipe to Scintillating Salads, which is the theme for Monthly Mingle, being hosted this month by Divya.

Tandy

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Recipe For Slow Cooked Lamb Neck

Our friend Nico is a red wine drinker, and as we are cut from the same cloth Sunday afternoons are set aside for wine tasting. We will compare varietals and vineyards and we swallow - no spitting is allowed. A few years ago he was given a selection from a friend’s cellar. The friend had passed away and his wife decided to give Nico a gift of Roodeberg. Of all the red wines in the cellar, he was given his least favourite, and each time he shares a bottle with us he tells us the story and we all end up enjoying the wine.  So, when I saw this month’s challenge I knew it would not be a problem to find a bottle of the wine, and I knew it would go perfectly with the lamb. We went to Nico and I asked him if I could please have a bottle of Roodeberg. He told me that he had given away the last 6 bottles as a thank you gift to someone. That lucky person has a wine that I could not find in any of my local wine shops, grocery stores or bottle stores. This however did not deter me from making the dish, which is perfect for a cold winter’s night.

Slow Cooked Lamb Neck Recipe For Slow Cooked Lamb Neck

Slow Cooked Lamb Neck

Slow Cooked Lamb Neck

Ingredients:

  • 500g lamb neck
  • freshly ground black pepper and salt for seasoning
  • 1 tablespoon canola oil
  • 4 cloves garlic peeled and halved
  • 1 medium carrot, diced
  • 1 small shallot, peeled and diced
  • 300g whole peeled tin tomatoes
  • 125mls red wine
  • 75mls lamb stock
  • ¼ teaspoon sugar (I used fructose)
  • 1 stick rosemary

Method:

  • preheat the oven to 150° Celsius
  • season the lamb
  • heat the oil in a thick bottomed casserole dish
  • brown the lamb, making sure the fat is nicely rendered down
  • cover with the garlic, carrot, shallot, tomatoes, wine, stock and sugar
  • place the rosemary on top
  • season and cover with foil
  • cook for 2 hours and then remove the foil
  • cook for a further 1 hour
  • remove from the oven and allow the lamb to rest while you further reduce the gravy
  • serve on butter mashed potatoes

Cooks Notes:

Adapted from Caro de Waal’s Lamb Knuckles in Tomatoes and Wine

http://tandysinclair.com/slow-cooked-lamb-neck/
 Recipe For Slow Cooked Lamb Neck

The Vinatics task for the month was to pair the Roodeberg with a selection of recipes, and even though I cannot state that the wine does go with this, I can tell you for sure that red wine is a perfect accompaniment to this really hearty dish.

Tandy

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Lemon Curd Recipe

I love curd, any flavour, and will have it in yoghurt for breakfast or with crumpets for afternoon tea. This is so easy to make and I have given a recipe for lemon curd but as you can see in the photograph below, I have made it with granadilla’s. I have been asked for this recipe twice in the past couple of days and it appears originally in Lavender & Lime.

granadilla curd Lemon Curd Recipe

granadilla curd

Lemon Curd

Ingredients:

  • 2 eggs
  • 2 egg yolks
  • 125mls sugar - I used fructose
  • 125mls strained lemon juice
  • Zest of 2 lemons
  • 125g chilled unsalted butter

Method:

  • beat the eggs and egg yolks until frothy
  • gradually beat in the sugar until thick and pale
  • mix in the lemon juice and zest
  • cook in a heavy saucepan over a low heat and stir constantly with a wooden spoon until the mixture thickens and coats the back of the spoon
  • remove from the heat and beat in the butter with the wooden spoon
  • place into a sterilized glass jar and refrigerate

Cooks Notes:

Use unstrained granadilla pulp, strained lime, orange, or grapefruit juice – use the zest from the citrus fruit you choose

http://tandysinclair.com/lemon-curd-recipe/
 Lemon Curd Recipe

Tandy

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Pea and Bacon Ravioli with a Blue Cheese Sauce

There is something about blue cheese that I love! Not just the smell, which my friend’s children call ‘stinky’ but the lovely taste and texture. I have tried blue cheese from all over the world, and I love Gorgonzola, Roquefort and our very own local Blue Rock. Use the best cheese you can afford and if possible, get a local cheese – it is a good way to support your farmers.

c2a9 pea and bacon ravioli with a blue cheese sauce Pea and Bacon Ravioli with a Blue Cheese Sauce

© pea and bacon ravioli with a blue cheese sauce

Pea and Bacon Ravioli with a Blue Cheese Sauce

Ingredients:

  • 200g home made pasta
  • 6 rashers streaky bacon
  • 1 tablespoon water
  • 125g fresh peas
  • 100g blue cheese
  • pepper to season
  • 2 tablespoons thick cream

Method:

  • place the bacon into a pan with the water and cook until the fat is nice and crispy
  • allow to cool and blend with the peas until you have a paste
  • use the paste to make the filling for the ravioli
  • cook the ravioli in boiling salted water for 3 minutes
  • add the blue cheese to the pan that you cooked the bacon in
  • season and allow to soften
  • add the cream and use this as a sauce for your ravioli
http://tandysinclair.com/pea-and-bacon-ravioli-with-a-blue-cheese-sauce/
 Pea and Bacon Ravioli with a Blue Cheese Sauce

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by Trish of My Slap Happy Kitchen

Tandy

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Recipe For Chicken Stuffed With Avocado

Avocado is one of the healthiest fats you can eat. I can highly recommend that when they are seasonal you make the most of the lovely green flesh and eat them in which ever way takes your fancy. I love them plain, or with salt. My grandmother loved them with brown malt vinegar and sugar and as I type this I am salivating at the thought. I use avocado on pizza and will eat it with cheese on toast. It is great with pasta and even better with chicken. This chicken stuffed with avocado dish is easy to prepare and all you need to do is be a bit patient when you slice the chicken breasts and stuff them. The oven takes care of the rest.

Chicken Stuffed With Avocado Recipe For Chicken Stuffed With Avocado

Chicken Stuffed With Avocado

Chicken Stuffed With Avocado

Ingredients:

  • 70g cream cheese
  • 70g avocado
  • ½ red chilli, sliced
  • 2 chicken breasts
  • handful of rosemary stalks
  • salt and freshly ground black pepper for seasoning
  • paprika for colour

Method:

  • preheat the oven to 180° Celsius
  • using a fork mash together the cream cheese and the avocado
  • add the chilli
  • make a slit in the flesh of the chicken breast
  • using a spoon or a piping bag fill the slit with the avocado mix
  • place the rosemary stalks on the bottom of an oven proof dish
  • place the chicken breasts on top of the rosemary
  • season
  • sprinkle the paprika over the skin
  • bake for 40 minutes, making sure they are properly cooked before removing from the oven
http://tandysinclair.com/recipe-for-chicken-stuffed-with-avocado/
 Recipe For Chicken Stuffed With Avocado

Tandy

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Restaurant Review: Wang Thai Somerset West

You will find Wang Thai Somerset West in a beautiful corner of the Helderberg. It is a well decorated and appointed venue, where the staff are polite and knowledgeable about the menu. Unfortunately it has a sound dampening problem and so it is quite noisy. The tables are laid out in straight lines, and are quite close together.  I would recommend going there if you want an upmarket Thai experience.

APRIL 2011

wang thai somerset west Restaurant Review: Wang Thai Somerset West

© wang thai somerset west

On offer is a very good wine list that is a bit short on Rosé’s. We chose a Zonnebloem Merlot for R120.  The wine was excellent as to be expected.

The menu is extensive and begins with 3 set menu options ranging from R120 to R195 per person. Included in the menu is sushi and soups as well as starters. We chose crispy wantons (R32) and prawn blankets to start. We shared our starters and it was the first time I had ever tried wantons and I will try them again. The prawn blankets are one of our favourite starters on the menu.

Then there is a choice of light meals, curries, Thai specialties, wok fried meals and noodles.  If you want rice this needs to be ordered separately – which we did. A bowl of egg fried rice costs R16. You also have to use the confusing dot system to order your meal medium / hot (one dot) or mild / medium / hot (two dots). I chose the sirloin (R84) which is a Thai specialty and ordered it mild as I do not like hot food. The sirloin was really tasty but had far too many sesame seeds for my liking. Dave ordered the beef angry wok (R72) mild as recommended which was a good thing.

Desserts are available and they have finally moved away from the preprepared, bought in options which is a positive.

My one observation for the evening was that we did not get any chopsticks with our meal.

March 2010

I won a meal voucher from Wang Thai in a competition held on The Giggling Gourmet’s blog. After much organizing, our voucher was arranged to be left at the Somerset West branch.  We went on a Thursday night, at 7.30pm and there were a few tables. The staff greeted us at the door and were very pleasant. I did not like the table we were shown to, and they changed it with no problem. The restaurant was not full the entire time we were there, so I cannot understand why they would seat anyone next to the toilet door, until that was the last table.

Our waiter was really knowledgeable and pleasant. We ordered a bottle of red wine which needed a wine bucket – no fault of the restaurant, just the immense heat we have been experiencing. Dave and I always share a starter, but we ordered two to share – the sweat corn cakes which I love, and duck spring rolls. The spring rolls were awesome – the first time I have tried them.

As we eat more often at Simply Asia than Wang Thai, I wanted to try something on the Wang Thai menu I cannot get at Simply Asia. I had the chicken in ginger dish – the ginger was very overpowering and made it too hot for me, even though I had ordered it mild. It was tasty and I polished off the entire plate. Dave had the Thai Green Prawn curry which was fantastic. I tasted the sauce, and the rice just soaked up all the flavours and made it taste like more.

I asked to see the dessert menu – which is a platter of pre-prepared desserts and nothing appealed to me. Dave had an espresso to finish off his meal and then it was time for home.

A lovely meal in a really stunning venue – with well appointed decor and good staff – what more could one want for a night out.  Thanks Jenny and Wang Thai for the experience.

Tandy

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Friday’s Food Quiz Number 53

I love it when there is a quiz for me to do, and here is this week’s one from PinkPolkaDot. You too can take part my going to her blog to see the ‘rules’.

1. What is Pierogi?

Dumplings which I think originate from Poland

2. What is a Bienenstich Cake and what is it also called?

Bee sting cake made with honey and almonds and a custard filling

3. What is Pistou?

a condiment made with garlic, olive oil and basil similar to pesto, but without the Parmesan

4. Licthies are native to which country?

I am allergic to the skin of these Chinese gems

5. What is a Loquat also known as and what is it?

We had a tree in our garden as children and I loved this fruit, also knows as a Chinese plum. Our neighbour has one and I pick them off his tree whenever I can reach them 

6. What does the term freeze-dry means?

dehydrate using cold air?

7. What is the difference in culinary terms between broil and broiler?

To broil means to grill as in braai (BBQ) whereas a broiler is a chicken reared for its meat 

8. What are water chestnuts used for?

they are used in Chinese cooking (I notice a them here icon smile Fridays Food Quiz Number 53 ) and can be ground up to use as a flour

9. Can you eat a Mexican Potato also known as a Jicama raw?

you can eat the root raw

10. What are the main ingredients of water biscuits?

flour and water

Tandy

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Something Savoury

The Something Savoury challenge is to get people who do not ordinarily cook into the kitchen to try their hand at something. I use the challenge to cook something out of my ‘must try this’ file.

The challenge for this week is make something savoury using cabbage. There is no end date to the challenge as this is about challenging yourself.

If you decide to take part in my weekly challenge, please link back to my blog in your post and leave me a comment to let me know you have done so. I will do a weekly round up of all posts.

PREVIOUS CHALLENGES ROUND UP:

Cindy’s fine pair are the most beautiful red pears, which she submitted for the regional and seasonal challenge.  For the same challenge Sue has come up with a Stilton, broccoli and pear quiche – flavours that really get me intrigued. Mandy has made some lovely pinotage pears that are worth trying.

For the something sweet challenge Sharon wants to know if the imminent arrival of baby Jessica counts icon smile Something Savoury Even though it is not a cake, it is something new she has ‘baked’. And let me tell you, the baby is too cute, with lovely curls icon smile Something Savoury

Le Creuset sponsored this challenge and the first entry was from The Gorgeous Gourmet and she baked a black forest cake. Cindy was next to enter, and she has come up with mini fig tarts. The third entry is from Mandy and she has turned a cinnamon cake into cupcakes. Sue has entered gingerbread cupcakes with French buttercream frosting. Baglady has made a bread and butter pudding for her entry. The Gorgeous Gourmet send in extra entries – one for Two Tone Heart Biscuits and the other for Profiteroles filled with Maple Mousse. Emily has shared a beautiful photograph of her cinnabons – and I am looking forward to her blog. Add to Taste has baked an orange yoghurt cake with a twist. Durbaness made chocolate chip cookies for the first time. Lara baked an apple crumble – this is her second attempt ever at baking! The next entry I received was from Colleen and she made my favourite  crème brûlée for the first time. NaNuZa has submitted her entry of coffee cake.  The last entry came from PinkPolkaDot and she has baked a green fig and cheddar cheese roll!

I wrote down a list of the dishes prepared and gave them to Dave to choose a winner – I did not want to be left with this hard decision as each and every recipe is fantastic in my opinion. Dave did not know who submitted which recipe, and so his choice was not based on the blogger, but on the dish itself. He also has not seen the blog posts. Dave ended up with 3 on his short list – and he has placed them. Sadly, only the winner gets the prize but I thought I would share with you his choices. His third place choice which he said was very interesting was Cindy with her mini fig tarts. In second place was the black forest cake and the winner *drum roll* is Candice with her profiteroles filled with maple mouse – well done!

Tandy

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Le Creuset Competition Winner

I would like to extend a big thank you to all the entrants of this competition and of course without a doubt a big, special thank you to Gill of Le Creuset for providing the prize for the winner. In the photograph below you will see the cassis bake set which comprises of a 26cm and a 19cm rectangular stoneware dish.

c2a9 le creuset gifts Le Creuset Competition Winner

© le creuset gifts

I wrote down a list of the dishes prepared and gave them to Dave to choose a winner – I did not want to be left with this hard decision as each and every recipe is fantastic in my opinion. Dave did not know who submitted which recipe, and so his choice was not based on the blogger, but on the dish itself. He also has not seen the blog posts. Dave ended up with 3 on his short list – and he has placed them. Sadly, only the winner gets the prize but I thought I would share with you his choices. His third place choice which he said was very interesting was Cindy with her mini fig tarts. In second place was Candice’s black forest cake and the winner *drum roll* is Candice with her profiteroles filled with maple mouse – well done!

 Le Creuset Competition Winner

Tandy

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