What the hell

are you all still doing here?







www.thatjessho.com






I've moved house, remember?

Thanks to Ned

everything has been moved



HERE.

Everyone needs a Graham.

He's the chef at the Lincoln.

And he cooks with love.

How much love?

This much love.



They hang their meat at the Lincoln and this is the 21 day aged beef...the cut, rump.
Served with roasted beets, feta, mint, hazelnuts and drizzled in hazelnut oil.

It is pretty much a combination of everything I love.

Staff meal?
It pays to be called Fuzzball.

Totally desperado

With nothing in the panrty.

This was knocked up and shared for breakfast after the Jamon party.
Nothing more to say, really, but now there really is nothing in the house to cook.

Il Eggo, bake-o

1/2 a Spanish onion, sliced
3 cloves of garlic, minced
A small handful of capers, rinsed and chopped
1 anchovy fillet, chopped
1 chili, minced
some random left over herbs in the fridge, chopped (if I remember it was thyme and parsley)
oil
salt
pepper
1 head of broccoli, stem diced and florets separated
1 can of peeled tomatoes, chopped roughly with a knife in the can
1 can of kidney beans, drained and rinsed
4 eggs

Preheat the oven to 180.
In a pan that can go in the oven, sweat off the onion, garlic, capers, anchovy and chili. Season.
Add the herbs.
Add the broccoli and turn the heat up to medium, and cook for a minute or two or until it starts to colour.
Season.
Add the tomatoes, and bring to the boil, and then down to simmer for 5 minutes.
Add the beans and season again.
When the mixture is hot, make 4 small wells and crack the eggs into it. Cover the pan in foil and place in the oven for 10-15 minutes or till the eggs are set to your liking.

Serve with toast.


And here is a closer look of the egg.
I love eggs.
And eggs love me.

We're looking back.

I blame Twitter for my slowing down of posts.

That is my excuse and I am sticking to it.
I made this for dinner last Friday out of lots of the things I got given on my birthday. The plan was to have a Jamon party to get rid of all the Jamon before I died of gout on my lonesome.

This seemed like a good alternative.


Baked Mushrooms on Polenta (aka. hamper love)

200-300 grams of mixed mushrooms, chopped
1/2 loaf of olive bread, half of that amount turned into bread crumbs
4 fillets of anchovies, diced
Juice of 1 lemon, zest of 1/2
a few handfuls of grated parmesan
3 cloves of garlic, finely diced
1/2 bunch of parsley, chopped
a few tsp of rosemary, chopped finely
salt
pepper
white wine
olive oil

1/2 cup of polenta
1 cup of milk (I used soy, it was there)
salt
pepper
parmesan to taste, grated

Jamon Iberico to serve

Preheat the oven to 200, combine in one bowl, the mushrooms, lemon juiceanchovies, parmesan, garlic, a few tbs of olive oil, and 1/2 cup of the wine. Season heavily with pepper and some salt. Allow to sit for a few minutes.
Combine the bread crumbs, herbs, lemon zest, olive oil and salt and pepper in another bowl. Then, after a few minutes, combine the two and place in a baking dish.
Cover with foil and bake for 20 minutes, and then remove the foil and bake for a further 5.

With the remaining bread, tear into chunks, season and sprinkle some oil over the top, bake for 5 minutes.

Make the polenta by whisking into warmed, seasoned milk for 15-20 minutes. Add the parmesan at the end.

Serve with the mushrooms over the polenta, drizzle a little oil and then top with Jamon slices and with the bread on the side.

Is it wrong

to have the same lunch two days in a row?

Also, in separating the jamon slices, I made a very important discovery.

There are three layers, separated by plastic. That is a whole lot of gout.

I love you Phil and Charlotte.

Don't send the search party.

As Claire may have suggested. Who knew? I disappear from Twitter for a few days and people think my own festivities have swallowed me.
Well, actually, they have.

I worked on the Friday before the party and then, met up with my friend's at midnight and went a little spastic till around 8:30. Then I had to get mine ready...

I won't show you normal photos from the night because they are more than incriminating (Play-brawling, pissing out of the second story window, licking wooden floors).

But let's just say after the cops came four or five times, we turned into gutter scum and started drinking scotch out of ramekins.
Well, even in my state, I demanded that we get all of these back.

And what is great about being 21 is all the food people give you when they realise you're too much of a tomboy to want clothes or make up.

Anchovies. I'll bake these with a mixture of breadcrumbs, mushrooms, brandy, herbs and butter for dinner and eat it with polenta or some crusty bread.

Coffee and cookies. The coffee I love, the cookies I am yet to have ever tried or discover.

This is from Phil, Charlotte and her mother. This is kickarse and some items are in the fridge. Crackers, a triple cream brie, a cheddar, Nicolas Olives, a Phillipa's Olive Toscano loaf, a bottle of Hendricks, tonic water, a cucumber, herbs, chili and jamon.

This much jamon. Jamon Iberico.
Loves it.
I kept going and ended up at rooftop recovery drinks, cookie and here, at Goose and Vinyl when I finally regained my appetite.
I'm drinking a Hendrick's martini but they had no cucumber. The olives were...eh.
We ate sweetbreads on polenta, a duck liver parfait, a chopped salad, and Coffin Bay oysters.

This was after I was forced into an interim by going to work and after work, do a tasting from the new menu. I was struggling, but hell, is it good. I think my fellow partying workmates and I managed about three bites and one oyster, along with a bottle of wine between us all.

Then I went out and did this for a FUR shoot in 2 weeks.
Don't worry, there is a slight colour in there now so I could go out in public and not look like Big Bird's ass.
It will be red.
And cutty cutty cutty.
We'll see how it goes. So far it looks like fun.
And now, lunch.
From front to back, untoasted Phillipa's Olive Toscano bread with jamon iberico, toasted with cheddar, and toasted with cheddar and jamon iberico. All drizzled with some oil I picked up from the Slow Food market.

I think I am ready to rejoin the civilized now.