We’re cooking show tragics in this house. Right now we’re caught up in the personality dramas of the Australian version of My Kitchen Rules. When that finishes, Master Chef will start. That show is less personality and more cooking so it’s a good foil for follow up.
Another show we watch every Friday night is called Living Room. A delightfully eccentric and somewhat manic Spanish chef called Miguel Maestre has a cooking feature in it. A couple of weeks ago he made fish and chips.
It sounded so divinely delicious and simple I actually made it. Since then, I have made more of the utterly delicious and easy to make home made tartare sauce.
I must admit that I haven’t had all the ingredients to hand. Despite that, it is a winner. It goes well with chicken and hard boiled eggs too.
Here’s his recipe. I’ve put an asterisk next to the ingredients I used for my own doctored version.
6 soft boiled eggs, runny (6 mins & then straight to iced water to peel)
2 pink eshallots, finely diced
*2 garlic gloves, finely diced
1 bunch chives, finely chopped
*½ bunch dill, finely chopped
*5 Cornichons, finely diced
*10 baby capers
Splash sherry vinegar (can use white or cider vinegar instead)
*Splash lemon juice
extra virgin olive oil, to combine
- In a large mixing bowl combine all ingredients.
This week he made yoghurt flatbread. Two ingredients! I’m going to try that too.
© Raili Tanska
Steps for Peace
Another essential ingredient – love