Tag Archives : Egg

Pancetta-wrapped Asparagus with Soft-boiled Eggs 2

pancetta wrapped asparagus and soft boiled eggs

I got this idea from Jamie Oliver’s book Jamie At Home. It was a decent breakfast. Nothing beats bacon fat in the morning.

  1. 2 eggs per person
  2. 4 fat asparagus per person
  3. 3 slices of mild pancetta per person

pancetta and asparagus

To soft boil eggs (I was fiddling with the asparagus and overcooked the eggs so the picture isn’t really of a soft boiled egg), cover eggs with cold water and bring to boil. Once the water is boiling, turn the heat down to gentle simmer and boil for 3 minutes.

baked pancettra wrapped asparagus

Trim back the woody ends of the asparagus and wrap the pancetta around the asparagus. Bake in preheated oven for 20 minutes at 220’c or until the pancetta is crispy. Serve.


Melbourne Food Review: Co Do Vietnamese, Victoria St., Richmond 5

Vietnamese broken rice

(Vietnamese broken rice – $8.50?)

I can’t remember how we ended up there one night. We usually popped into a restaurant on Victoria St. due to being out late in the city and just needed some food. I do believe this occasion was one of them.

I have been to Co Do once before and was reluctant to go again, not because the food or service was no good, but because I have this misguided notion that I should try every restaurant on Victoria St. at least once so I shouldn’t go back on the one that I have already been to.

complimentary side salad

(complimentary side salad)

Unfortunate (or fortunately), we went in there because it was the first restaurant we went past that had an EFTPOS sign. Good thing we did. We had some really good food on the night.

inside Co Do Vietnamese Restaurant on Victoria St., Richmond

I felt like a bit of noodle soup but I didn’t feel like the usual pho (which I love) so I ordered rice vermicelli with duck and bamboo shoot soup. Now, most Vietnamese noodle joints give you a bit of beansprouts, lemon slice and some basil, if you’re lucky, but Co Do goes all out with a heap of fresh yummy-looking beansprouts with a tonne of mixed lettuce and cabbage. The salad was very nice and fresh.

rice vermicelli with duck and bamboo shoots soup

(rice vermicelli with duck and bamboo shoots soup – $8.50?)

The soup was beautifully mellow. The bamboo shoots were different types to ones you’d get in your usual Chinese-style stir-fries, it was a bit softer and just different. I know (being a Thai and all) that there are at least 4-5 different types of common eating bamboo shoots but this wasn’t one of the ones I was familiar with. The duck was tender and well cooked. I have this strange notion that duck pieces in a soup should be stewed until it falls apart but this one didn’t but it wasn’t tough and it was just right. It also came with a bit of duck’s blood cube. I’m never a really big fan of blood cubes anyway so I took a tiny bite and decided that it wasn’t any special worth bothering with.

Vietnamese broken rice with fried egg

(Vietnamese broken rice with fried egg, grilled pork chop and other goodies – $8.50?)

Josh, bless his cotton socks, went and ordered the Vietnamese broken rice. So predictable. Mind you, it is a really good Vietnamese dish. Whoever invented it was a genius. Basically, using ‘broken’ rice i.e. rice grains that were broken during the husking process i.e. second-grade, cheaper rice, they managed to make it a very special dish by serving it with grilled pork chop (marinated Vietnamese-style with lemongrass), fried egg and shredded pork rind (I think flavoured with toasted and ground rice – really I don’t know how. It’s one of those things that’s good so you don’t bother questioning it). Some restaurants also serve it with Vietnamese egg/pate/meatloaf type thing (again, don’t question it). Co Do’s broken rice is an example of a typically good Vietnamese broken rice dish.

Vegetables with tofu

(stir-fried mixed vegetables with tofu – $11?)

I was also desperate for some veggies (I suppose if I had remembered that the side salad was huge, I might not have bothered) so I ordered stir-fried vegetables with tofu. It was yummy but nothing special.

Co Do Vietnamese Restaurant, Victoria St., Richmond

All in all, it was a good meal but I still have to go through ALL of the restaurants on Victoria St., damnit. How much can one eat!?!

Co Do Vietnamese and Chinese Restaurant, 196 Victoria St., Richmond, VIC

Co Do on Urbanspoon

Joshua’s Spaghetti Carbonara (with Mushroom and Capsicum)

Joshua's Kinda Carbonara

I was lazy so I got Josh to make lunch. Since I took over most of the cooking (unemployment, y’know?), I almost forgot what it was like to just sit there and wait for food to appear!

This is how he does a carbonara for two*:

  1. 1/2 onion, diced
  2. 2 rashers of bacon, chopped
  3. 1/2 red capsicum, cut into thin strips
  4. 3 button mushrooms, sliced
  5. 1/4 cup of white wine
  6. 1 egg
  7. 1/2 cup cream
  8. 1 tbsp of grated parmasan
  9. 1 tbsp of grated Colby cheese
  10. a pinch of dried tarragon
  11. 1 tsp of dried parsley
  12. 2 shakes of freshly ground black pepper
  13. 200 g. of spaghetti

spaghetti carbonara with mushroom and capsicum

Cook spaghetti in hot boiling water. Add a bit of olive oil to the frying pan and sautee the onion, bacon and garlic until the onion is softened. Add mushroom and capsicum for a minute or so. Add the white wine to the vegetables and let them steam in the wine for a minute or so. Add cream, tarragon and parsley and bring to boil. Turn the heat all the way down and add in the egg, whisk very quickyly so it doesn’t scramble. Add the cheeses.

Toss the spaghetti through the sauce. Serve.

* Actually that is how he does a carbonara this time. He has a tendency to put in whatever he can find in the fridge. If you’re interested, this is how I make carbonara.

The Saturday Breakfast Quintet

Is what I call this breakfast. I always like a bit of nice cooked breakfast on the weekend.

scrambled egg, corn toast, spinach and pinenuts, fried tomato, mushrooms

It’s made up of:

  1. 2 scrambled eggs
  2. fried tomato
  3. buttered spinach and pinenuts
  4. mushrooms
  5. toasted sourdough corn bread

scrambled eggs and toast

Start by putting a little bit of butter in the non-stick frying pan and add mushrooms. On one side, add two tomato halves, cut side up. Keep moving the mushrooms and tomato around until the mushroom is browned. Turn the tomato halves over. Remove the mushrooms. (more…)

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