Hamburger mix

  • 500g beef minced
  • Half a salad onion finely chopped
  • Garlic finely chopped
  • Dash of Worcestershire sauce ex date 2019
  • Teaspoon Dijon mustard
  • Heaped teaspoon yumi’s umami chilli
  • 1 egg yolk
This fell apart just a bit, but if using knife and fork that’s okay. I made four patties fried in butter. When ready, topped with cheddar cheese and put lid on to melt.
Meanwhile made toast, add butter or spread with more mustard, then some finely sliced salad onion and then tomatoes. Finally patties go on top.
If you have a kitten, take a bit of mince before adding other ingredients and fry plainly for their delectation.
Finley: verified user. mew purr mew purr. According to ChatGBT4 Turbo, this roughly translates to ‘Although I was given this mince as a present, gratis, my review is nonetheless my own honest opinion. I found the organic, free range beef mince to be superior to my normal meal of Felix meat derivatives.’

Salmon zucchini pasta

The original is tuna, but we had tinned salmon in the cupboard and made it for two (over) eaters. It’s Heidi Sze’s recipe and I can see why it’s popular. Thank you ABC. I’ve left her description below (preserved for a posterity where the ABC link might be lost), but I cut the zucchini into slivers so that it stayed more defined, and did the same with the leeks, maybe 4-5 cms long. That was because I used spaghetti – I do think that the shape of the things in the sauce should suit the shape of the pasta. Another time rounds would be better. Variations could be limitless, she suggests a few. We served parmesan as an option with this, having discovered via River Cafe how well it goes with lemon.

 

Heidi Sze: ‘quick and easy tuna pasta with zucchini and basil’

Ingredients

  • 3 leeks, white and light green portion thinly sliced into 1.5cm rounds
  • 2 tablespoons extra virgin olive oil
  • 30g unsalted butter
  • Fine sea salt
  • 3 cups grated zucchini, firmly packed
  • 250g–300g tuna canned in oil (drained weight)
  • 3–4 tablespoons fresh lemon juice
  • 1 big bunch of fresh basil
  • 400g pasta, see tips above

Method

  • Put a pot of water on to cook the pasta. While you wait, wash and dry the sliced leeks, and set aside.
  • In a wide, heavy-based saucepan warm the oil and butter over medium-low heat. Add the leeks and a pinch of fine sea salt, then stir to combine. Cook for around 7 minutes, stirring occasionally, until the leek has softened.
  • Add the zucchini and another pinch of fine sea salt, then stir to combine. Cook for 3–5 minutes, stirring occasionally, until the zucchini has softened. Ideally there will be a small amount of green-tinged liquid in the pan at this point — it should be neither dry nor soupy. If the mixture is too wet, cook for a couple more minutes to allow some of the liquid to evaporate.
  • Meanwhile, add salt to the pot of boiling water and cook the pasta according to packet instructions until al dente (don’t overcook the pasta, as it will get a second heating in the pan). Before draining, remove ½ cup pasta cooking water and set aside.
  • Add the tuna to the zucchini mixture and stir, breaking up any large chunks, followed by 3 tablespoons of the lemon juice. Cook for a minute or so, then taste and add any additional lemon juice or salt as desired.
  • Add the cooked pasta to the pan and stir well to allow the sauce to coat the pasta. Depending on how wet the mixture is, you may wish to add a dash of pasta cooking water to help bring the sauce together (I rarely do this for this recipe, as I find it is saucy enough, but it’s a good trick to have up your sleeve). Check the seasoning is to your taste and add more salt if needed. Just before serving add the basil leaves and stir.

 

Salad Nicoise when you can’t be bothered

We’ve been eating this a lot lately.

Ingredients for two people

  • A piece of salmon with skin, from the tail preferably, 200-250g
  • potatoes peeled and chopped into pieces, boiled
  • green beans, sliced and steamed briefly. Refresh under cold water
  • finely sliced red onion
  • capers in salt, washed
  • best olive oil
  • best white wine vinegar

Method

Mix everything except the salmon; you only want a hint of red onion and capers. Put a bit of oil in a non-stick small pan and add the salmon skin down. Turn when the skin is nice and crispy. Don’t overcook. The skin will peel off easily and you eat that while breaking up the flesh and adding it to the salad bowl. Mix thoroughly and serve.

This makes us very happy.

Note re salmon: I don’t know when acceptably farmed salmon will come to Australia. I get NZ from the Central Market and I’m told the farming practices are better than those here. I am also informed that an even better NZ version will be available at the Central Market soon. Looking forward to that. In Geneva we could get wild salmon, which was hugely expensive, but at least it was an option.

 

 

Movies lately

(I wrote this a couple of years ago, it’s been sitting in my drafts folder)

Earlier this year, under the cover of winter, we watched a very long series set in provincial France during and after WWII. It was approximately 72 hours long over 7 series and after a while I tired of it. Yet the idea of such affairs is that one becomes addicted to them, losing any capacity for critical thinking, and hey, even if it’s jumped the shark, apparently we are supposed to want to know what happens next…and next….and next. More and more I see friends around me losing their normal faculties as they sit on the sofa, mesmerised by stuff that once upon a time they wouldn’t have watched at all. It’s not that I object to sitting on the sofa watching a screen – it’s the content that’s problematic. I have friends who used to talk about politics and cinema and life, who now can’t seem to get past ‘I watched this crazy Korean reality show…’ or ‘Have you seen the Queen’s Gambit?’ They all seem to be in denial, so when I say ‘We don’t watch Netflix’, I know for sure they will ask the same question a few days later. ‘We don’t watch Netflix’ does not compute.

If you know anybody who is an addict, you will be familiar with the notion that the addict wants you to share their habit. That was the case with a friend of mine, who was constantly wanting to share Netflix rubbish with me. And then when I pointed out she was addicted, she did exactly what addicts do. She cut me off. I am dead to her. [update, she came around, after two years 🙂 ]

Watching A French Village had the unexpected bonus that I took up knitting again in earnest so that I had something to do to pass the time, as every time I questioned something happening on screen the answer was ‘To have a story’. But it also made me undertake an experiment to balance the time I’d fairly mindlessly passed by watching this series, with what would have happened if I’d spent that time watching movies instead. As this is not going to be peer-reviewed, I had no compunction in rounding the series to 72 hours, and I supposed that a movie was two hours, hence I would watch 36 movies and try to get a sense of which had been a better experience. Lots of the movies I saw on SBS On Demand, sitting on the sofa. Some were at the cinema. I wanted lots of them to be online so that I wasn’t comparing a great cinema experience (films) with a bad series experience (small screen, ads).

These are in the order in which they were watched.

(1) Under Cover of the Clouds (Australian) might be the oddest film I’ve ever watched. It has no actors – family is used – no story line, no script. Rather, the camera pointed at the director and his family for some hours and cut the footage down into the presented film. It has been highly praised at a critical level, even suggesting it’s a new genre.

(2) L’Hermine (French) is a very understated look at a standoffish (as they must be) judge and a particular case. After suffering through interminable episodes of the oh-so-staged Spiral (French, police and the legal system), it was a pleasure to watch something that felt real.

(3) Gilliam’s The Adventures of Baron Munchausen. I had seen it before and as it’s a fav of my partner’s, I agreed to try it again. Has a more shouty bangy movie ever been made? I still hate it and on top of that, I’ve now read the story of the young girl who starred and suffered horrendously at the hands of the director.

(4) Spoor (Polish) Based on the book Drive Your Plow Over the Bones of the Dead by Nobel Prize winner Olga Tokarczuk, which I have not read, it has overtones (at least) of magic realism which is something I try to avoid. But some people will like that, and in any case there is much to appreciate in the film.

(5) Cut Snake (Australian) After that rash of Australian shows years back like Underbelly which glamorised that crime world, it’s always a relief to see one which feels real. This one, twist and all, does. Without wanting to say anything which might be a spoiler, the development of the main character may call upon you to shed a tear.

(6) 45 Years (British) A couple are about to celebrate their 45th wedding anniversary. The wife discovers that to some extent or another, their life together has been a lie as her husband is obsessed – still – with a previous relationship, cut short when the other party died. As the onlooker, one might try to interpret that in some way along the lines of ‘He loves you, that doesn’t mean anything’ but in my experience that doesn’t cut it, and by the end of the film nor does it look like it’ll do for the wife. Age is relevant to the film to the extent that when you discover the lie, you have to start life again. Discover it when you are young and that gives you a lot of recovery time. But what does the wife have here? 45 Years isn’t a film about age in that way the comedy capers set in Aged Care are, or the films about putting your demented wife down with a pillow because that’s love.  Charlotte Rampling and Tom Courtenay are perfect.

(7) Bait Wiki calls this a British film, but it feels Cornish to me and I wouldn’t want that to get lost. Unlike so many films that rely on striking cinematography this one has a vital story and an interestingly experimental way of telling it.

(8) Bellbird What’s to say about this other than it is apparently impossible for NZers to make movies that rate lower than 100% on Rotten Tomatoes.

(9) An Education See Fish Tank #14

(10) Galore I don’t know why critics were down on this. I almost turned this off when I discovered that it was about teenagers being teenagers, but it’s a really thoughtful film that captures Canberra suburbia in all its dreariness. Pleased to recommend it.

(11) Lunana: A Yak in the Classroom In English and Dzongkha, a major Bhutanese language. Saw this at the Piccadilly, it’s heart-warming and life-affirming….but watch it anyway!

(12) Capernaum A Lebanese film which caused some controversy. Is it exploitative? In my following of what happens to child actors, especially those who are untrained, I add this as a story which is probably unhappy….

(13) Clash Like When Pomegranates Howl, this was a small budget indie entered by Egypt for the Academy Awards, but also not nominated. Tom Hanks likes it A LOT, but honestly, it’s totally worth watching.

(14) Fish Tank Loved this. In the case of the lead, one can say life follows art. Sad. Impossible not to compare it with An Education (above, #9) Young girls being exploited even as they probably see themselves as the one in charge. Both get away, but one sees a happy ending for Jenny, the lead character in An Education, and more likely unfounded optimism for Mia.

(15) The Last Wave I didn’t love this, but if you care about the history and development of cinema in Australia, it’s one you have to watch. It’s an early Peter Weir film, slots in between Picnic and Gallipoli.

(16) Hive Wonderful Kosovan film about women trying to make something out of nothing – I suppose I should call that a genre. Fighting the men all the way, of course.

(17) Sometimes, Always, Never I play Scrabble for time to time, and it’s irritating to admit, but I’m a common or garden variety Bill Nighy tragic. Checking online, it may be that only Australian readers will understand that expression. It’s explained here.

(18) Jasper Jones Charming Oz film.

(19) Sundown Movies are about rich people’s problems get my hackles up. But the unsettling ambiguity of this film overcomes that cheap criticism. Come out hating or loving it. They are both a fair call.

(20) Silent Night Polish, directed by Piotr Domalewski. I liked this a lot. A Polish friend professed discomfort at how the people in it are portrayed….but maybe I’ve watched Australians as a group be knocked about enough in the cinema that I’m hardened. It felt very real to me.

(21) Boy Eating His Bird’s Food Exquisite, sad Greek film, one of the growing body of films reflecting upon the consequences of what Germany has done to Greece. Watch these in conjunction with reading Yanis Varoufakis.

(22) Last and First Men The opportunities for seeing this are probably limited, maybe if Tilda Swinton dies and there’s a complete retrospective by Criterion? But what a film! It’s based on Stapledon’s 1930 scifi novel of the same name.

(23) Still River (dud)

(24) Charlie and Boots I didn’t expect to like this, but hey, I’ve done worse things than knit my way through this Oz film.

(25) Phantom of the Open Saw this at the Piccadilly, much better than I expected

(26) I am Tempesta If only the Italians and French could stop making comedies.

(27) Operation Mincemeat Another cinema experience, it felt like a very smooth big budget film compared with most on this list.

(28) The Squid and the Whale Now and again a good American movie comes out. As far as I can tell, the quality of a film is generally inversely proportional to the budget and perhaps that applies particularly to US endeavours.

(29) Some Happy Day The 2021 Australian movie set in St Kilda. It used to be my neck of the woods and I was acutely aware that the fucked up homeless people of the area weren’t that much different from me, fucked up and living in other people’s places. The film’s a great account of all of that.

(30) The Interrogation That’s the 2016 account of Höss’s interrogation. In German and Polish. Brought Hannah Arendt to mind.

(31) LA Story Hated this just as much as I expected to. Overblown Hollywood. It’s hard to believe that Steve Martin was once a good standup comedian.

(32) Tangerines Estonian There are some moving portrayals of East European wars which make real what the media reports don’t. This one is about Separatists in Georgia in the Abkhazia area, ethnic Estonians backed by Russia. I thought it was terrific.

(33) Three Thousand Years of Longing Sorry, George Miller, but I hated this. Another one seen in a cinema, under protest, I might add.

(34) When Pomegranates Howl First released at an Adelaide FF, it’s the sort of film that escapes a place on Rotten Tomatoes. Too low budget, too obscure, too far away. But it’s a beautiful film depicting life for an Afghan boy in Kabul, trying to make life out of almost nothing. Curiously, it was Australia’s official entry to the 2022 Academy Awards but was not nominated. That went well.

(35) The Shadow of the Day Saw this at the Italian FF, a drama set in the Fascist period (if we suppose that it had a start and finish, a notion I think is moot). Easy to watch, we liked it.

(36) You Won’t Be Alone Directed by Macedonian-Australian Goran Stolevski, it’s in Macedonian. It’s in the horror fantasy vein, which will apparently appeal to practically everybody in the world, but it’s not for me. That said, I consider it to be a superior example of that tedious genre.

Conclusion: I had an incredibly rich experience, despite the odd (generally predictable) dud. Next time you are thinking of pop-corning your way through some ‘amazing’ Netflix series, try doing this instead.

 

 

Moroccan couscous salad

We had this with chicken and it made a great accompaniment.

Moroccan chickpea and couscous salad
serves 4

1 cup quick-cooking couscous
¼ cup raisins
1¼ cups boiling chicken or vegetable stock
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 garlic clove — minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground ginger
1 teaspoon salt
1 carrot — peeled and grated
½ red pepper — diced
¼ red onion — finely diced
1 cup canned chickpeas — rinsed and drained
2 tablespoons finely chopped fresh flat-leaf parsley

MIX the couscous with the raisins in a bowl and pour over the boiling stock. COVER with a dish towel, plate or plastic wrap to seal in the steam and let sit for 5 minutes. PLACE the oil, lemon juice, garlic, spices, and salt in a jar with a screw-top lid and shake to mix. FLUFF the couscous with a fork to separate the grains and stir through the carrot, red pepper, onion, chickpeas and parsley. POUR over the dressing and toss together until well combined.

It’s from MediterrAsian Way cookbook, the authors posted it here.

I omitted the ground ginger, not having it to hand, and instead of raisins, I used chopped soft prunes. For lack of my own, which I’d usually have in the freezer, I used a commercial chicken stock, which was supposedly good quality. As a side, it served a lot more than four, but it kept well for a few days.

Pasta sauce with sausage and vegetables

This is such a thick sauce, at least as I made it, that it could be considered a stew. I am intending to have it on pasta, but I’m sure mash would be fine too, or rice.

Ingredients

  • 2 good quality sausages (eg Italian pork and fennel, or as you prefer), skins off
  • one large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 700g tomato passata or tinned tomatoes
  • 1 tblesp paprika (I used mild, definitely not smoked)
  • some Italian chilli sauce, we have an Italian vegetable grower locally who makes it (no doubt his way)
  • white wine, a good slug or two
  • tin of cannellini beans, rinsed. (Or similar, I tossed up between them and chickpeas)
  • some diced vegetables: I have used zucchini and carrot. I will add vegetables that don’t take as long to cook while preparing the pasta for lunch tomorrow. EG chard, which I have in the fridge.

Method

Gently fry the onion in olive oil and add the garlic, followed by the paprika. You are just looking for the onion to soften a bit. Next add sausage and fry, breaking it up into little pieces. Add the wine and turn up the heat. When it’s close to disappeared, add the passata, the chilli sauce and the cannellini beans. Bring to the boil and then simmer on low heat for a while. I added water by using it to swish out the passata that stayed in the jar. Add the vegetables at a time to suit how you want them to be. I’d like the carrot and zucchini to be very cooked. I’m assuming that the sauce will improve by sitting in the fridge overnight. It’s going to be lunch tomorrow.

I’ve divided it into three, two lots going into the freezer.

 

Tinned bean, tuna, asparagus salad

Proportions to taste and availability

Ingredients

  • tinned tuna in olive oil
  • tinned cannellini beans or similar drained, rinsed
  • asparagus, slightly steamed, cooled in cold water, chopped
  • basil or some other herb(s) to taste
  • capers in salt, rinsed, chopped/bruised
  • finely chopped salad/red onion
  • garlic, finely chopped
  • a little cooked pasta
  • olive oil
  • white wine vinegar
  • salt and pepper to taste, capers will be salty

Mix everything, serve with grated parmesan on the side for the addicts at the table.

Asparagus and sardine pasta

I wasn’t sure how these would go together, but it was a winner, scarcely a recipe, it can be varied to taste/cupboard ingredients.

Ingredients for two

  • tin of Ortiz sardines in plain olive oil
  • some fresh tomato finely slivered
  • a bunch of asparagus, ends snapped off
  • avocado, in small slices
  • juice of a meyer lemon
  • short pasta

Method

Put the asparagus in a bamboo steamer over the water which is boiling for the pasta. You really don’t want this overcooked, a couple of minutes at most, and then cool under running water. Slice the stems into a shape that suits the pasta and leave the heads whole.

Mix the oil of the sardines with the other ingredients, add the well drained pasta once cooked. Meyer lemon isn’t lemon at all, but I thought it suited the delicate taste of fresh asparagus.