NOT KNOWING IF (THE SWEAT) WAS DUE TO THE HEAT OF THE KITCHEN, OR HOT-FLASHES AS EARLY SIGNS OF MENOPAUSE
OK, so it’s been awhile since I last did The Shit I Eat When I’m By Myself Series, and I thought today – the day I turn 35, the day when the oestrogen has officially left the party, the day when avocado becomes a face-cream instead of food – is a good time to rekindle (it’s called letting it go). And also, because I got this lovely birthday present from you-know-who, I thought I will follow Tiffany and do a post entirely shot/edited by iPhone 6 only! Initially, I thought it would be the most liberating thing ever, not having to carry a heavy and bulky camera while dripping sweat, not knowing whether it’s due to the heat from the kitchen or hot-flashes as early signs of menopause… But actually, trying to go back and fourth VSCO Cam and Snapseed to edit photos on a phone-screen, made me feel that this is probably more of a thing for the twenty-something hipsters, than the thirty-something demographic born with severe technology-defects. So I don’t know… until now, I still can’t decide if I like working this way…
Anyhow, this is No. 5 for The Shit I Eat When I’m By Myself. Sticking to the tradition of being completely non-sense, it’s a mixture of minced beef, melted Japanese curry cubes (boosted by cocoa powder!) and shredded white cheddar that you can keep in the fridge, then when emergency hits (like the day you turn 150), it can be quickly melt into a spicy and intense grilled curry cheese in between 2 slices of crusty country loaf (balanced by an added sweetness from raspberry jam!).
So enjoy, I’ll see you on the other side.
- 1 tbsp unsalted butter
- 3 shallots, thinly sliced
- 5.3 oz (150 grams) ground beef
- 1 tsp finely minced ginger
- 2 garlic, finely minced
- 2 tsp curry powder
- 1 tsp unsweetened cocoa powder
- 1/4 tsp freshly ground black pepper
- 1.8 oz (50 grams) Japanese curry-cubes, cut into small pieces
- Approx 1 3/4 cup (175 grams) shredded white cheddar
- Slices of crusty country bread
- Raspberry jam or other types you prefer
- Unsalted butter for cooking
- TO MAKE THE FILLING: In a skillet over medium-high heat, melt the butter and cook the sliced shallots until deeply browned on the edges. Add the ground beef and cook until evenly browned. Add the minced ginger, minced garlic and curry powder, and cook for another 30 seconds. Transfer to a large bowl, and while still hot, add the cocoa powder, freshly ground black pepper, small pieces of Japanese curry-cubes, and mix until the cubes have melted. Let cool for 10 min, then mix evenly with shredded white cheddar. Can be made and kept in the fridge until needed.
- TO MAKE THE SANDWICH: Smear a very thin layer of raspberry jam on 1 side of the bread, pile the filling on top (not too thick because it's on the saltier side), then top it with another piece of bread. Butter both sides of the bread (about 1/2 tbsp for each side), then brown in a skillet over medium-high heat until golden browned on both sides. Serve immediately.
Japanese curry and unsweetened chocolate are good friends, and in this case, the unsweetened cocoa powder will also help adding complexity to the overall flavour.