Author: Cuisine (Cuisine Contributor1)

Home / Cuisine
Post

Betty Chung

Betty Chung believes that her two favourite things complement each other perfectly. “I’m an architect by day and a potter by night. I get my inspiration as a ceramic artist from architecture,” she says. “No matter how much I’m involved in an architecture project, even if I do the design, documentation and build, there’s a distance between myself and the building.

Recipe

ROSTI WITH SOFT EGGS, PEAS & HERBS

The magic of cooking with fire is that it allows you to slow down and let all your senses interact with the process. You’re forced to be more intimate with the ingredients and the heat source that is transforming them.

Whether you’re watching with hawk eyes for the edges of your rosti to crisp, waiting for the aromas of a freshly charred chilli to infuse in warm oil, pressing the thigh of a saffron-butter-smothered chicken to monitor its progress or listening for just the right amount of sizzle as your crumpet batter is poured into the pan, there is a deep connection to be had with what you are cooking, eating and sharing with others.

Recipe

RASPBERRY BAKED ALASKA SLICE WITH BURNT BUTTER SPONGE

The hot meringue/cold ice cream combination of baked Alaska is a winner, but they can be fiddly to put together at the last minute. Here I have simplified the whole process into a flat slice, so it takes only a few minutes to whip up the meringue and grill the top. If you want to finish the whole thing ahead of time, just gently cover the slice – trying to keep the wrap off the meringue – and freeze for up to three days. Let sit at room temperature for five minutes before serving.

Recipe

AL BROWN, FEDERAL DELI CORNED BEEF WITH PEA HASH & FRIED EGG

Three ingredients I simply adore – corned beef (hot or cold), peas (fresh, frozen, even the dehydrated ‘Surprise’ variety) and eggs any which way.

I grew up on the farm eating corned beef most weeks. We would kill a steer once a year and while the fillets and roasts were always enjoyed, to me there was always something exotic about a large ‘chunk of pink’ simmering away in a pot with its familiar perfume of malt vinegar, brown sugar, bay leaves and vegetables permeating the air. Always served with mash, cabbage, leeks and mustard sauce, it could never be described as a pretty dish but, comforting and satisfying to the soul, there was nothing better.

I have accompanied my beloved corned beef here with a pea hash, which is also a kind of throwback to ‘bubble and squeak’ that was often served the next morning for breakfast made with the previous night’s leftovers. Crowned with a couple of fried eggs with runny yolks, a lick of hot mustard and a pot of coffee, that’s nostalgia right there!

"I grew up on the farm eating corned beef most weeks. It could never be described as a pretty dish but – comforting and satisfying to the soul – there was nothing better."

X