An Open Letter To Mama Elias.

Dear Mama Elias.

I could faff about and start this letter proper like but I won't. You are far too practical for such nonsense so I'll just get to the point;

I miss your chilli.

It used to arrive regularly, when your daughter, Sabrina (aka as Saboobies) would bring me a stash when she came to visit you and Papa Elias. You were overjoyed to give me those gifts in a jar with your cute handwritten labels; 'Dry Chilly with oil,salt and ginger'- I still have one that I cherish.

That jar has long since been empty. I pine for that gorgeous chilli paste which makes all others die in its strong presence. Only half a teaspoon is necessary to give a dish that snap,crackle,pop and roar. A whole teaspoon would set your hair on fire- delightfully, I must add.

The last time I was in Sydney, you gave me 2 jars of this heavenly,hot,homemade joy along with another packet of your favorite Baba's spice mix. Saboobs gave me some of her home grown curry leaves. I took that armful of heaven back to Mel's where I was staying and made a lamb curry that made our whole being sing.  Since Saboobs has taken a job in Perth to make more cash, she is no longer able to supply me with this wonderful condiment. All my attempts to recreate that curry of a year ago have failed. Oh the memories of that meal.

I can't live on these memories much longer. I must throw down the gauntlet; Either you make me more and post it to me (or better still, send my gorgeous Saboobs over to deliver it personally) or give me your recipe so I can at least try to make it myself.

So, Mama E, it's all up to you. I either await a care package full of chilli paste or an email containing the recipe.

Or better still, handwritten. 'My Chilly Recipe'. How cute.

Post Script- Received a text from Ms Saboobies stating she had just arrived back in Sydney and Mama Elias is going to hand write her recipe for me. Stay tuned for that! YAY!

Green Olives,Black Olives and Harissa

I've been a busy girl with the above noted items.  A while ago, I blogged about my black olive adventure. After a month or so of those babies being cured in nothing but rock salt, they are done.  I have marinated them in extra virgin olive oil, garlic and chilli.

My green olives, which I cured in brine, were ready last week. They too were marinated in oil,garlic and chilli and are all gone. By God, they were magnificent. I have a pile of green olives at home ready to be transformed and this will happen tonight.

Here's the first batch of green babies-they were deeelicious! All gone now.

I also made some harissa, that magical red,hot sauce that is loved by the Moroccans. It is so fiery that I forgot I had chilli on my fingers and touched my nose. I was in so much pain I thought I'd end up like Ike Turner.*  This will be used sparingly with tagines and other meat dishes. Hot hot hot but good good good!

My goal is to have a stock pile of condiments and tapas-like items ready for use. The basil is coming to an end so I think I'll be stripping every last leaf and making a big batch of pesto for our use- if it lasts that long.

Have been watching Masterchef. There is  no way I could be part of that show as the stress would kill me. I could never cook that way which is why I could never become a chef. I like to noony noo around the kitchen not burn around it like Fernando Alonso. I'm definatly a fan of the slow food movement!


*It is alleged that Ike Turner tooted so much cocaine in his life that his septum eroded. Tried to find a picture but couldn't. I would imagine it would look hideous and I wouldn't want to put you off all this delicious food.

Home Made and Hot

I'm going to make harissa tonight. Greg Malouf style. It consists of 15 fresh chillies and 15 dry chillies.
Sounds like it's fiery enough to tear an elephant a new one.

I attempted to make quince paste on the weekend. I think it was a bit of a flop. I'm going to attempt another batch this weekend.

Next on the agenda- olives. Will buy a couple of kilos along with a lot of rock salt and start curing them. In six weeks we should have salty,wrinkly black joy which I will preserve in extra virgin olive oil, whole chillies and garlic cloves and herbs.

Watch this space for pictures and methods of above noted. I did make an amazing fettucine last night but forgot to take pics. I must make mention of Meredith's Chevre goat cheese with dill. Sen-sa-tion-al.