Australian steak is generally good enough for just a little salt, pepper, olive oil and butter. Touch of hot English as a condiment if one must.
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bit of fried mushrooms with tiny bit of onion and rosemary
I clearly just want to watch the world burn (and only had fresh rosemary in the garden).
Rosemary is for everything.
But thyme is probably ideal, yes.
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Thyme is for essence.
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So had a knuckle sandwich this morning for breakfast 
Left over Pork Knuckle, sauerkraut, mustard & apple sauce. 
I buy these pretty regularly from Costco, they go brilliantly in the oven and nice crispy crackling.
I wanna have a crack smoking one on by BBQ. Could be amazing.
I had a pork knuckle at one of the oldest continuously operated breweries in the world in Prague. U Fleku, also the place that Hajduk Split was first created. Had one of the greatest pork knuckles i’ve ever had. I pulled the bone out with two fingers. The place was amazing. Dark beer, accordion players, shared tables and everything. God I wish I was back there
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Sounds heavenly.
All this pork knuckle talk is great, but I gotta admit I’m salivating more about the paella discussion going on over in the squad spec thread.
Would love to be back in (insert random Barcelona tapas/pintxos bar) right now.
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James Dodd did identify the restaurant in the comments as Balcón on bligh st. Have been and recall it being good. Not San Sebastian but what is?
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Cheers.
Added to the list for when I get back to Prague in July.
Then flying home out of Munich the week after so should be knuckle deep.
So despite soaking up my booze on Saturday night with a dominoes Pizza at Central, what I really was hankering for was a curry. So last night, after my hazy depression cleared somewhat after waking up and realizing the match wasn’t a nightmare, I popped down to the shops to make my easy go-to Chicken & Mango Curry. Well, the shops didn’t have any tinned mango, and I wasn’t going to pay nearly $15 for a catering-size tin of them, so I went with tinned peaches. Works just as well, and you could probably use tinned apricot as well.
Ingredients:
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Chicken thighs. (3-4) You can use breast, but I prefer thigh meat as it doesn’t dry out nearly as quick.
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Curry powder. If you have your own garum masala powder, go for it. I use Keens curry powder. 2-4 teaspoons.
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Extra Turmeric (1-2 teaspoons)
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Smoked Paprika (1-2 teaspoons)
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Onions
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Garlic
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Vegetables of your voice (I went with carrots, yellow squash, and mushrooms. Carrots and squash I roughly chopped, the mushrooms i sliced thinly. )
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Coconut milk (2 tins)
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Tinned mango (1-2 tins depending on how sweet/fruity) you want it.
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Salt and pepper
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Start by chopping your onions (i like keeping them in half moon rings, they’ll break down but keep some texture) and throw them in a pot with a good glug of neutral oil (I went with grapeseed as it’s what I had), but if you want to remain “traditional” ghee. Season well with salt, and pepper
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Once the onions have softened and turned translucent chuck in the garlic. Make sure the heat is medium or lower. Burnt garlic is bad garlic.
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Once the garlic has cooked off, throw in your chicken or protein of choice. Chuck the heat up and allow it to brown a little.
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Add in your curry powder and spices, and coat the chicken in them. Once the spices have soaked up all the moisture in the pot, throw in your tinned fruit, followed by your coconut milk and stir to combine well. Once the fruit and milk have come to temperature, chuck in your vegetables. Bring up to a boil, and then reduce to a swimmer.
Serve with rice.
You can let it cook for either as long as it takes for the chicken to cook, or let it simmer for a few hours (as I did) and let the sauce thicken and reduce. I didn’t add any further chilli to it as my missus can’t handle it.
You don’t have to use chicken - you could use any protein you like. I’m tempted to buy a fillet of Barramundi or prawns next time and chop that up and put it in. Obviously you’ll add fish/seafood 5 minutes before you serve it up as they take next to nothing to cook.
Delicious, warming, and not overly spicey. The missus loved it, and both my kids got a solid 10 or so spoonfulls in as well. Plenty of left overs for lunches at work the next day.
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Honestly it was amazing. My wife booked us in for our first wedding anniversary. They only do a light beer and dark beer, but the dark beer, in winter, was phenomenal! It’s all communal tables and very much a beer hall, with music etc. Highly recommended!
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To be honest I love Prague and also pork knuckles so that place sounds amazing. Except communal tables, I’ve never liked that. The last thing I need to complete strangers watching me eat
Not as bad as you think, at least when I was there. Everyone was more engrossed in watching the guy on the accordion or just talking with each other. It’s definitely not intimate and the communal tables added an extra layer that you wouldn’t have gotten if it was individual seating.
I get where people may be hesitant but the long communal tables add to the atmosphere of the many beer halls and gardens I have been to in Austria Germany and Czechia.
It wouldn’t be the same with individual tables.
After a few beers it was always fun to have even a limited chat.
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I thought the best way to have curry was to fry the curry paste first before anything else goes in? Don’t know how that would work with keens though.
I think if you’re making your own curry paste from scratch, then thats a good idea to ‘wake up the flavours’.
My method is similar, but it allows the onions and garlic to mix in with the spices and coat the chicken before adding your liquids.
There’s probably several methods, and every man and his dog believes their way is the correct/traditional way.
@Nath91 is correct, that’s if you’re making curry paste. The recipe I have for a curry paste involves frying it down, adding water, frying down and then repeat ad hoc for as long as you want.