As I’ve mentioned before, Australia’s First Masterchef, Julie Goodwin and her radio co-host “Rabbit”, arrived somewhat announced at my place with a meal last week… as well as a signed copy of Julie’s latest cookbook…Julie Goodwin’s Essential Cookbook.
Naturally, I wanted to cook a meal from Julie’s cookbook.
Well, actually I wanted to bake a dessert (or two, or three!!!)
However, being a parent and needing to role model nutritional and healthy eating, I launched off with a meal.
I don’t know about you, but choosing what to make for dinner every night causes me serious apoplexy. Indeed, my usual speedy, intelligent mind goes completely blank in what could only be described as “Cook’s Block”. Desperately seeking inspiration, I often end up staring through the butcher shop window like a starving mutt looking for the meaning of life, or at least dinner.
In the last week, this daily quest transferred to Julie’s cookbook. I really enjoyed reading the intro and picking up tips and feeling like I was still talking to Julie in my kitchen. However, I think it might’ve been the ghost of Rabbit coming back to haunt me. There was this loud chastising voice booming in my ear: “You’ve done enough reading. Stop talking. I’m hungry. Where’s dinner? Ten minutes to go…”
Actually, it wasn’t Rabbit. It was the kids. They were sick of staring at an empty plate!
Well, I finally decided on a recipe.
Last night, I made Julie’s Thai-Style Chicken Burgers (pg 75) for dinner, followed by her Apple Crumble Slice (pg 262) for dessert .
However, before I could power up the stove, I was off to the supermarket…ingredients.
Due to my health issues, my husband usually does the big weekly shop. However, I set out to buy the ingredients for Julie’s meal all by myself. This wouldn’t have been an issue if I was sticking to the baking aisle. Fish sauce? Not an ingredient in your average chocolate cake. As for chilli…Don’t talk to me about chilli. Fresh chilli terrifies me after our local Thai takeaway redefined “mild”. As for “Kewpie Mayonnaise”, I remember seeing Kewpie Dolls at the Royal Sydney Easter Show, but what did they have to do with mayonnaise? Not much.
I was pondering these challenges, when my phone rang. Lady, our Border Collie x Cavalier x Houdini had got out. That meant, a race through the supermarket and mad dash home.
That meant another trip back to the supermarket and Kewpie mayonnaise remained a mystery.
While recipe books are pretty good with providing preparation times for meals, they don’t tell you how long it’s going to take you to find the ingredients. By this I’m not only talking about doing the shopping, but also delving through the flotsam and jetsam in the kitchen pantry. After all, most of us don’t have a “Tupperware Pantry”. Indeed, my pantry could well be described as a “mystery box” along with the fridge.
So, by the time I’d sorted the dog out, I was onto my fourth shop chasing ingredients. That’s not because I didn’t have a list and kept having to dash back again. It was just the usual thing of my day stop-starting and it wasn’t helped when the chicken shop had run out of chicken mince. The butcher came to my rescue again.
So after hunting down minced chicken and doing the Kewpie mayonnaise victory dance, I was back home. Time to get the show on the road. Not that I had any film crews filming me. I might be cooking from the Masterchef’s cookbook, but I’m not Julie Goodwin and no one’s filming yours truly in action. This could well be a good thing because I could get the Health Department closing my beloved kitchen down. As I’ve mentioned before, I cook like the Swedish Chef from The Muppets and the inspectors don’t like seeing raw chicken flying around, even if the dogs do clean it up afterwards.
Actually, even I’m very careful cooking with this raw chicken mince and am wearing disposable gloves. There’s no way I could touch the raw chicken with my bare hands. For me, this is the equivalent of an arachnophobe trying to embrace incy wincy spider. Erk!
On that note, my daughter who has been chopping the coriander recoils at the smell of the fish sauce. As complication builds on complication, I wonder whether Julie faces any of these hurdles when she cooks at home. However, after listening to Julie on the radio, I know she’s very human and her family is real.
I’m mixing things together and I must admit I added half the red curry paste and sort of “forgot” to add the fresh chilli…just in case. Once you add heat to a dish, it’s impossible to extract. So, this being my first attempt at Julie’s Thai chicken burgers, I added half the stated amount of red curry paste, but will add the full amount next time. It seems Julie’s chilli-meter is well-calibrated and well-suited to my palate.
The only points I would add to Julie’s notes, is to be really careful cooking with raw chicken. With mixing multiple ingredients into the raw chicken mince, you can’t go touching other stuff. You need to have everything else set up first. Indeed, in future I’ll put everything else in the bowl first and add the mince last next time. Being conscious of food safety issues, especially when using raw chicken, it’s not being mysophobic. It’s critical.
Fast-forwarding, we’ve squished our mince mix into patties, fried them on the stove, spread our mayonnaise mix on our brioche buns, sprinkled chopped coriander leaves over the patty and added the lettuce.
An endangered species…the chicken patty was out of the frying pan and straight down the hatch.
It’s hard to describe how something tastes. A better indication is how much is leftover at the end of the meal and are there any scavengers (other than the dogs) chasing leftovers? My kids are very fussy eaters. It’s a rare that my daughter even finishes her meal, let alone asks for seconds and she was almost hoovering the chicken burger off her plate. She also polished off a small leftover patty. You couldn’t get a better endorsement.
Meanwhile, after polishing off the burgers, I was peeling and chopping apples while watching Masterchef for Julie’s Apple Crumble Slice.
All but straight out of the oven, I cut the slice into civilized squares, which were soon by-passed in preference for double-servings all round (except our daughter who’d filled up on the burger). This slice is deliciously moist with a scrumptious crunchy top. Moreover, with all that apple inside, you can appease your conscience. It’s healthy.
We’ll be doing this meal again next week, although I’ll be doubling the chicken burger mix.
You can never have too much of a good thing!
Have you ever tried making any of Julie Goodwin’s recipes? Even if you’re overseas, you can still check out her web site and try making something wherever you are. You too can cook and eat like an Australian.
PS Oops! The Apple Crumble Slice mysteriously vanished before photographs could be taken. The photographer succumbed to temptation.
PPS I just had a phone call from my Mum. I sent her home with the last piece of Apple Crumble Slice. Here’s her verdict: “Never tasted anything quite like that. Quite perfect by itself. Unique. No idea how you’ve made it. Didn’t need anything with it…other than a cup of tea.