Today has been a day of cooking and prep for tomorrow’s lunch in Madagascar.
I’m not sure that all the recipes are going to be resounding successes. The varenga (shredded beef) is amazing, as is the coco crevettes (prawns in coconut sauce), but I’m not sure about the Malagache fillet of pork – the flavours seem at odds with each other. I don’t know if it is the powdered mustard (normally I would use my fave Milawa mustard) or the brandy. I very rarely use alcohol in my cooking, and invariably end up deciding that it would have been much better on ice (the alcohol that is, not the food).
As I write this blog, I’m watching the bonbon coco steadfastly refuse to set. It is supposed to be coconut candy, but it looks like it wants to be coconut ice. I think it might be up to Coles in the morning to get some sweetened condensed milk to turn it into what it wants to be. Which, I’m sure, is coconut ice.
On the upside, I’m really looking forward to testing the cocktail I’ve chosen – Madagascar Sour. It is made of lime juice, rum, vanilla liqueur and vanilla syrup. I’ve tried so many places for vanilla syrup with no luck, so asked at my local café. What a brainwave that turned out to be! Brodie and Liss were more than happy to help me out, and I’ve come away with plenty of vanilla syrup to make plenty of cocktails. Thank you, Brodie. Thank you, Liss. Thank you Highside Café in Bayswater. If any readers of this blog are in or near Bayswater, call in and get the best iced coffee you’re gonna get in the eastern suburbs – here’s a link to their facebook page. Go there. Now.
All that is to do now is make the clafouti, which I’ll do tomorrow.
Oh, and test the cocktails.
I’ll do that now.