Parmarama Night - Revisited

I thought  would give honourable mentions to my friends Danny and Tony who took up the Parmarama challenge.

This is Danny's Parma. Check out his gorgeous Cheesy crust and beautiful wedges made from Kipfler potatoes. Awesome work Danny. Loves it x x x

This is Tony's Parma. Tony added ham to his Parma (which used to be quite popular in Australia) Yum!
Tony also opted for homemade creamy mashed potato and vegetables to side his gorgeous Parma.
It looks delish. Well done Tony x x x

I can still taste it...mmmmmmmmmmmmm

The main reason Jake and I are on this trip is because my friends Cecilia and Marco were getting married, and for part of their honeymoon they were going to Ibiza and asked us to meet them there. At first we laughed it off and thought 'we can't come on your honeymoon with you.... can we....?"
So a good few months later here we are... In IBIZA!!!

Ibiza was surprisingly more than to meets the eye! Yes we were there to sit on the sandy beaches and swim in the crystal blue water by day, and dance in the massively over priced clubs by night. I'm talking 12 Euros for  small bottle of water ( $15 AUS) or 17 Euros for a Vodka ($21 Aus) WOWZA!!!

Ibiza has a great history and great people who live there. Ibiza is really only operational during their summer, so the locals are all out to make as much money as they can in this period before the island pretty much shuts down during the cold winter.

We had hired a car and did a day trip to the other side of the island, apparently were the locals and the very rich and famous frequent. Apparently Australian model Elle MacPherson has a mansion somewhere on the island.

Now can I just say that Spanish Sangria is AMAZING!! I have it a few times in Melbourne but never liked it. This Sangria is fresh, sweet, zingy, spicy goodness... I should've asked for the recipe, but my spanish really isn't that great.

I ordered one of the specials, which was fresh caught grilled Sardines. These were so so fresh, easily the best fish I ever had.

Cecilia ordered the mussels, really fresh again, with a thin marinara sauce. Mine was still better :)

After our lunch we drove around to another beach, we had a sun bake we had a swim in the hope to build another appetite for dinner. We were craving Paella.

We walked up to the restaurant that overlooked the beached we had just been on. We of course ordered another jug of Sangria....when in Spain hey!!

Not a bad view huh...?

The Chef at work... check out the huge Paella pans hanging from the walls!!!

And then  it arrives... Unfortunately I didn't get a photo of the massive pan that hit our table. I was far too excited. The waiter kindly served us up a plate each and we got stuck in. I can honestly say that this has been the best thing I ever ever ever eaten!! Big call I know but its the truth. It was soooo chock full of seafood, seafood that was caught that same day and just below us in the crystal blue waters we had just swam in. Pipi's, Crab, Prawns, Langostines, and Mussels. The rice was cooked to absolute perfection. I could've cried. Everyone at the table was silent.. except for the occassional oooh's and ahhh's and Mmmmmmm's.
Just about every day since we had this Paella I have craved it. I could always make a point of heading back to Ibiza one day to have it again, but I fear that it would never be as good and would ruin that lovely memory I have. I think its best to leave that wonderful tasty memory where it is.... I love food, and I love how good food can make you feel and the memory of the people that were with you when you had it. I will never ever forget you

Grand Granada

By the time we got to Granada summer was in full force. We were spoilt by the sea breeze in Barcelona and Valencia. Granada is further south, more inland and surrounded by beautiful mountains. So not so much breeze but full on beating down sun.

We had been told to come to Granada by Jakes sister Bryah for one reason, and that reason was to spend a day at The Alhambra.

The Alhambra was built in the mid 14th century by the Moorish rulers of the Emirate of Granada in

 al-Andalus. It was built for the last Muslim Emirs in Spain and its court, of the Nasrid dynasty. After being allowed to fall into disrepair for a few centuries. After being 'rediscovered in the 19th century by European travellers and academics, restorations started and it is now on of Spain's major tourist attractions and a UNESCO World Heritage site.

Jake and I spent a whole day at the Alhambra, marvelling in the amazing Islamic architecture, and gorgeous gardens. I particularly loved the the archways and the frame they set for the next room.

Amazing intricate details on every nook and cranny  

So after an amazing day at the Alhambra, we had worked ourselves into a hunger frenzy, we stopped into a restaurant purely cause I loved all the Jamon hanging from the roof.

 Unfortunately the meal wasn't worth a mention here, but hey you cant win them all :(

Although our salad was really nice, and throughout Europe we realised that if you order a salad this is the basically the same dish you get everywhere. Lettuce, tomato, carrot, corn, egg, tuna, olives sometimes beetroot and whit asparagus. You always dress it yourselves with the standard olive oil and vinegar bottles on every table.

Thanks Granada you were lovely... Now off to the party island Ibiza!!

Wish List

 I know I know, It's been ages since my last post. Well I would just like to let you know I haven't been sitting on my laurels with a box of choccie's watching daytime tv. No, I've been moving house. Just for the record I DO NOT wish to do that again in a loooooonnnng time. I can see how it can break a person. I also understand why people to pay big bucks to get the removalists and white glove ladies to come and do it all for you. But I'm happy to say that there are only a few more boxes to go through. But I'm sad to say a lot of culling had to be done also. Its amazing the amount of Crap a couple can accumulate in 2 years of living together. While it is quite cleansing to part with the old, my partner Jake constantly asked "How many dinner sets does one couple need?" Well in my book a girl can never have enough dinner sets, cooking equipment, or just general kitchen treasures! But, to keep the peace I sadly parted with "some" of my stuff.

So with my 30th Birthday coming, I thought what a great idea to help my fiance with my birthday present but to leave a few hints of my birthday present wish list. As they say 'out with the old, in with the new'!!!

                                                          A BIG red Kitchen Aid
                                                        (To make Yummy Cakes in)

                                                         A Fissler Pressure Cooker
                                                   (To Cook yummy things in...Quickly)

A BIG Chest Freezer

(To Freeze yummy things in)

Le Crueset

(To Cook yummy things in...Slowly)

Cuisinart Ice-Cream Maker

(To make yummy Ice-cream and Sorbets in)

Now just have to be the best fiance a girl can be until December....fingers and toes crossed! x x 

Swedish Chocolate What the....?

My good friend Stina was in Sweden visiting her dad, she uploaded this photo on FB and I couldn't resist not sharing.

Chocolate Anyone....?      I'm sure it's delicious.....

It's Parmarama night!!!

After a few requests for the recipe I thought it was time I shared with you my recipe for the good old Aussie Chicken Parmigiana.
While still in London, Jake and I wanted to thank our friends Stina and Tony for letting us crash at their place. So we decided to make them a good Aussie dinner to remind them of home.

Below is my step by step process to help you have a great 'Parmarama Night'

Shopping List


4 Chicken Breasts ( or 1 per person )
300gm Plain Flour
4 Eggs
1/4 cup Milk
500gm of Bread Crumbs (fine, course or panko)
Handful of your favorite herbs (fresh or dried) chopped
100gm dry Parmesan cheese (optional)
Canola or Vegetable oil
1 Bottle/ Jar Tomato Passata or your favorite pasta sauce
300gm Grated Tasty Cheese
300gn Grated Mozzarella Cheese
-----------------------------------------
Potatoes
Salad stuff


Here goes.........

1) Buy 1 chicken breast for every person you will be feeding
2) Place the chicken breast upside down on the chopping board
3) Place your non knife hand on top of the chicken breast to hold it firmly down on the board, bring the knife to the fattest side of the chicken breast
4) Gently cut through the middle of the chicken breast roughly 1cm til the other side ( Your knife should not come out the other side)

5) Now open up your Chicken breast from the cut and use your palm to flatten it
6) Place chicken breasts on some plastic cling film, then place another layer of cling film on top of the chicken breasts
7) Use a meat mallet, or pot ( or you could use a wine bottle) to bang down the chicken breasts to evenly flatten them out
8) Your breasts should be nice and flat like pic #8 now their ready for crumbing


YOUR CRUMBING STATION

You will need one tray of Flour, season this with salt and pepper. One bowl of egg wash, whisk up 2-3 eggs you can add a little milk to extend the mixture. One tray of bread crumbs, the store bought ones are fine, we used them here. Normally I would make my own bread crumbs using some stale bread. Panko bread crumbs are excellent to use. You can also flavour your crumbs with any herbs you like really. We used dried Rosemary, but I really like to use fresh chopped Thyme, use can also add grated parmesan cheese.

9) Place 1st chicken breast in the flour coating both sides, be sure to shake off the excess.
10) A handy tip for not getting sticky hands is to use one hand to handle the chicken in the dry ingredients and use your other hand for the egg wash part.
11) Next place that chicken breast in the egg wash and coat both sides, lift chicken breast and allow the extra egg to drip off
12) Lastly put the egg coated chicken into the bread crumbs

13) Be sure to fully coat the chicken, you can help by pressing the crumbs into the breast to make sure they stick
14) Once you have finished with the first chicken breast, place it onto a plate and repeat the process with the remaining breasts. You now have Schnitzels...the first step to your Parmas.

NOW FOR THE COOKING

1-2) Heat up some canola or vegetable oil in a pan (these 2 oils have a higher smoking point and so are ideal for shallow frying) Drop a crumb into the oil, if it bubbles and brown the oil is ready.
Gently place the Schnitzel into the oil, lowering it so it falls away from you so the hot oil doesn't splash back at you.
Fry for at least 3-4 mins, check how your schnitzel is going by lifting up an edge. Your looking for a lovely golden colour
3) Once you have the desired colour flip your Schnitzel over and cook other side to same desired colour
4) Take out your Schnitzels and place them in an oven proof tray.

5-6) Top Schnitzels with your favorite pasta sauce, plain tomato passata can also be used but wont give off  as much flavour, a home made Napoli sauce is ideal
7) Now top your Schnitzels with shredded cheese. I use 50% shredded tasty cheese and 50% shredded mozzarella cheese which I mix up in a bowl before topping. I think this is were a lot of people get this wrong. They either use all tasty cheese but then get not stretch in your cheese, or they use all mozzarella for stringy stretchy cheese but get not bite from the tasty cheese.
8) Be sure to top the cheese higher in the centre of the Schnitzel for when the cheese begins to melt as we cook them it will stay on the parma and not end up all over your oven tray.
Now place your Parmas in the oven for roughly 10 mins on 180-200 degrees,once the cheese is looking nicely melting place the tray under your grill to brown and crispen up the cheese, this step should only 1-2 mins

So here's how your Parmas should look when you bring them out from under the griller, and here are some yummy home made potato wedgies we made too.

And now time to eat...Buon Appetit

The Perfect Picnic Hamper Filler

Tell me you wouldn't be the coolest person at the next backyard BBQ or Picnic if you were packing one of these beauties....
Jamon and Emmental cheese ring baguette thingys!!

Attention Coles and Safeway, European supermarket Deli's are kicking your ass in the cool foods department.