I felt like a relatively light lunch but I wanted something which would require some effort.
Caramelising onions seemed like the right thing to do.
It’s fairly simple to make caramelised onions.
I slice a couple of onions with a sharp knife and put them into a cold skillet with some olive oil and a nudge of butter. I then heat the skillet gently and keep the heat low and slow until the onions take on a brown colour. Once the onions begin to smell sweet I add in some cooking sherry and cook until the sherry has reduced. Then I add some Worcestershire sauce and cook until the onions are sticky. I turn the heat off and add a liberal quantity of dried chilli flakes plus freshly cracked black pepper.
The sweet corn is easier to cook. I buy the corn with the husk on and run it under a tap for a few seconds to get it damp. I then wrap it in aluminium foil and put it into an oven set at about 200 °C for about 45 minutes. After about 45 minutes, I unwrap the corn, remove the husk, and then season it with salt and pepper.
My Italian friend, GC, has again hit a six. She uses provolone cheese on her toasties (also known as grilled cheese sandwich for North American readers). GC recommended I combine the cheese with some spicy cured meats. I’ve never tried provolone as far as I know. I went to the Belco markets and found some provolone piccante at the deli. GC explained the piccante has more bite than the dolce. Indeed, this cheese is bitey. I like it. This is a fantastic sandwich. I highly recommend it. Thanks, GC 🤤😃👍
This working from home gig on Fridays is going well.
I'm still working from home on Fridays and participating in teleconferences during my lunch period.
I present to you the bondage sandwich. No this is not some fetish or BDSM thing.
Have you ever had the embarrassing situation of cooking a grilled cheese sandwich or what we prefer to call in Australia, a toasted sandwich (also known as a “toastie“) and the top half sliding off and spoiling its structure?
Even in a sandwich press this can happen, so unless you’re using an old fashioned jaffle iron, the slippage problem is an ever present danger.
Butchers or cooking twine is an easy solution to bind the sandwich to ensure structural integrity while it cooks.
It got me inspired (thanks to GC) to make a sandwich while I participated in teleconferences while working from home on a Sunday.
I still had some leftover pâté, blue cheese, and sourdough bread and I thought with a bit of extra lubrication (again thanks GC 😉) from Lurpak butter on the inside and using mayonnaise as a browning agent on the outside I’d make a fabulous sandwich.