The final cookery class for this term with Polytech West was a Scandinavian Smorgasbord. I had to get this right as I am married to a Dane! The Frikadeller -Danish Meat balls went down a treat, and so did the Pickled Herrings. Mind you I did not pickle them myself you understand, an ancient art-form, instead one has to purchase from Ikea! But we did make our own Rye bread.Only thing missing was the Akvavit to wash it all down and some certain old Danish Uncles to tell us their rather ancient jokes! See "Danish Pickled Herrings and Uncles!" story in my book and you will know what I mean!!
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Last weeks Chef-Explorer cooking classes finished with a very winter warming Moroccan Tagine, with lots of chilli! Spring is definitely in the air here, in Western Australia , so it is time for my 'Thai Beef Salad'.Thai cuisine includes the great flavours of lime juice (sour), fish sauce (salty), Palm sugar (sweet) and of course Chilli (Hot) again! Which will also go in the very 'more-ish' 'Prawn and Corn fritters' as a starter. All this chilli is just an excuse for another cold beer really!!