Twitter was afflutter this week much discussion about George from Masterchef’s deconstructed Greek Salad. Here’s a picture if you’re not familiar with it.
Lots of people felt that this was George showing off. This wasn’t greek salad, this was ego on a plate.
When did food become so wanky? The reality is that nobody cooks like this at home. Even chefs who are creating many micro components on plates all day at work come home and crave something simple, something daggy, something naff.
When I’m coming up with recipes for the blog I like to keep it simple but in touch with modern cuisine and current day palettes.
It got me thinking, what are some insanely simple and unfashionable things that I love to eat, but would probably never do a recipe post about? This is my list, but what are your guilty pleasures? Let me know in the comments
Baked beans on toast.
Sunday night, nothing to eat except a couple of slices of hot buttered toast topped with a warmed tin of baked beans. My husband introduced me to an ingenious tip of slicing the toast into nine squares then pouring on the beans. You can then fork each 9th easily and get a good amount of bread and beans in each bite.
2 minute noodles.
You’ve got to try them with some snipped spring onion and a beaten egg stirred into the hot broth. It’s comforting to know that you’re only two minutes away to hot starchy satisfation. I have a packet in my top draw right now (I kid you not!)
When I was a little girl, we used to call these “breville sandwiches” because our jaffle maker was a Breville. Did anybody else do that? Whatever you call it you can’t beat the classic combo of ham and tomato. I don’t know about you, but I am always burning my tongue on molten tomatoes!
Sao biscuits with butter and vegemite.
Spread thickly and squished together to make worms come out through the little holes.
I wouldn’t dream of buying that plastic cheese for my kids, in fact I don’t think they’ve ever had any, but after being force fed Jarlesberg cheese sandwiches on a daily basis by my mother as a child, when I discovered Kraft Singles I thought that I was in heaven. I especially loved loading up a slice of bread with 2 or more slices of cheese then flashing under a grill until it ballooned, puffed and scorched black on top.
Old school Chinese.
You know what I’m talking about – all that gloopy sauce, honey prawns, mongolian lamb and lemon chicken. It helps if you’re eating it from a lazy susan in a restaurant that looks like it was decorated in 1973. I will always have a soft spot for this stuff. Bring on the MSG!
French onion dip.
Made with (gasp) French Onion Soup Mix. I remember when I first tasted this dip. There was a lady who lived across the road called Berryl. She had invited my mum to a tupperware party and I’d never seen anything like it before. I distinctly remember hovering over the dip with armed with jatz crackers dipping away. She even sent some home in a little tupperware container for me. I’ve since made proper caramelised onion versions of onion dip which are great, but there’s something about the french onion soup mix version that is unique and special.
It’s on every pub menu in the country. If you order it you could be construed as being stuck in the 80s, but day-um, it’s good! What could be bad about schnitzel covered in pasta sauce and smothered in gooey melted cheese? Nothing, absolutely nothing.
Over to you now, what floats your boat but may be considered a bit passe, a bit daggy?