Cooking With Vodka

 In June I was approached by Sydney PR company POLKADOT PR to create and cook a canape menu which showcased STOLI VODKA. Mmmm... Vodka infused Canapes?  This was gonna be a fun project. 

In the kitchen I worked on infusing black beans and chilli for a tuna canape - macerated cherry tomatoes in vodka then set marshmallow skewers on fire with melted vodka chilli chocolate.

Working along side Luke Ashton STOLI VODKA'S official bartender and head bartender at DUKES BISTRO who shook up vodkatastic cocktails on the night to Sydneys most infamous Food, Drink, Fashion and Travel Bloggers.

The stage was set for the kitchen - (quiet literally) and took place at SOL BAR on Oxford St.

As requested I have added a recipe below for the dressing I made for the Tuna canape.

ENJOY.

Photos by Boy Moments - Simon Leong - Matty Bee

Stoli Vodka infused black bean - ginger and cucumber dressing.

This makes quite a large batch but the dressing will keep for up to 5 days.

1 cup Stoli Vodka
1cup Salted Black beans - Roughly chopped
1 Knob Ginger Finely diced (200g)
2 Cucumbers - Finely diced
Chilli Jam oil (500ml)
Mega Chef oyster sauce (125ml)
Mega Chef fish sauce (100ml)
White vinegar (125ml)
Black Vinegar (125ml)
 White Sugar (100g)

-Method -


Start by evaporating the alcohol in the vodka on a high heat. You should be left with half of the amount you started with.


Infuse the Black beans with the Vodka and leave over night.


Whisk all the liquids (white and black vinegar,oyster sauce fish sauce and chilli jam oil) until they emulsify,
Add white sugar and slowly heat the liquid to help melt the sugar. Do not let it come to a boil. just enough to warm it.
Add the roughly chopped salted black beans and the diced cucumbers.
Done.
Its best to let the dressing sit over night in the fridge to let the cucumber soak up the flavours. Just give it another whisk before using as the oil will separate to the top.


You can use this dressing with Sashimi fish or even Oysters.

Let It Simmer

 I know - I keep going on about one-pot wonders, but really, is there anything better? Tonight, I promised to cook the Lancashire Hot-pot. 

If you don't have a cast iron hot-pot you can still do this in a glass or a stainless steal casserole dish. But, trust me, try to buy a the cast iron pot - they come in handy - and you will own it for life.

Traditional dishes of Lancashire Hot-Pots were often based on economical ingredients; producing cheap but tasty dishes that would keep hard working families, in Northern England, well fed in the cold climate. Great regional dishes like the Hot-Pot were inspired out of necessity - with readily available ingredients. Most kitchens back then would rarely have stoves or ovens, so hard working wifies would prepare all the ingredients in the pot and take them down to the local butchers to put in their wood fired ovens - then, after returning from a long day at the cotton mill, they would pick up the pot from the bakers and bring back to the families table for dinner.

It is good peasant – or industrial worker – fodder. The dish is quick to prepare, left to cook gently for hours without needing attention. And it is cheap and hearty, though even so it would be a special day when such a dish could be served up for working families. 

It is economical, one-pot cooking that fills people up and satisfies the stomach and soul in one go.

I like to serve mine with buttery Brussel sprouts, and warm crusty bread.

Prepare yourself

Chopped Garlic, Thyme and Tarragon

Celery and leek

Sliced waxy potatoes

Carrots ad Onions

Quality Lamb shoulder

Potato-POTARTO

Trumpet fodder

Torn, warm crusty bread

Pot Stickers

Hearty soul food

Come Follow- for more heavenly food updates!

@chefmattybee

OHH MY BUDDHA

If you haven't already been to the Land of the Buddha, this post will make you wanna pack your flash pack and get on the first JetStar flight to Bangers.

Dragon fruit market stall.

After flicking through my archives of pics, it reminds me why I love Thailand -  the culture, the people and the melting pot of all thing sweet, sour and salty. Food Market stalls light up the streets with produce you've never seen before, and probably shouldn't be left out in the sun. I'm never afraid to indulge in staple dishes whilst rubbing shoulders with the locals. After all, If this is what Thai people eat - we should try it, right? - At least once.

Come follow me, Crumpets - and join the Club!

                   One of my inspirations and a MUST read - 'Thai Street Food' By David Thompson.

 Mixed nuts

Sun-dried anchovies - Used in the process of fish sauce

One-Pot wonders on the street

French. Colonial. Neon. Heaven

One person's garbage is anothers treasure 

Crack on the pavement

 Bags of beads

Fish market catch of the day

 Cheesy Pop-Art, Cambodia

Young coconuts on sale - on wheels

We stayed on Phi Phi recently. A secluded island off the coast of Phuket. It was beautiful - but I thought a lot about how they got food to the kitchens!

 Typical 'Resort food' was on the menu - Cheese burger. Pizza. Club Sandwich - I was't going to eat this in Thailand. So we managed to find a hidden village in the jungle, behind the resort. It was like something from the movie 'The Village' or 'The Beach'. We were told not to trek South of the wooden-huts where the guests stayed. But as cheeky and daring as I've always been; we followed staff back to their living quarters during the night, along the forbidden dirt track, with "No Entry" signs - we found rice fields and bamboo shacks serving Pad Thai, soups, and other noodle-based dishes. 

That's what I'm talking about! 

At first, the locals stared and whispered like we'd crashed the party. Yes, we'd broken the rules. But, when we looked into the make-shift kitchen - Mamma Fry was on the woks, and, giggling to her daughter, she knew we were excited to be there.

Mamma Fry cooked the best Pad Thai I've ever eaten. 

Real Pad Thai from Mammas House

DREAMING OF THAILAND

All pics by Matty Bee