Seirinkan, Nakameguro

We cycled over to Naka Meguro for lunch this New Years Eve. It was a lovely day with not many people about. I wasn't hopeful of a great choice of restaurants. They say everything closes on the New Year holiday as people all return to their hometown.

We cycled past this enticing restaurant next to the closed Ceylon Inn. We had seen it before and thought we might try it one day without Nathan. It was opened this day for lunch. So we trooped in.

The decor is different - all wrought iron and glass. There are no tables on the first floor - just a wooden/iron spiral staircase leading upstairs, a bar with the chef and a pizza oven. There was a small shelf next to the stairs with a book about tanks which gave something away. Upstairs were small tables for 4 and a small drink bar. The front wall was just wrought iron with frosted glass like in a warehouse. The bare walls were dotted with rebar bolts and handles.

Stephen loved it. Very military - very eastern european, concentration camp-ish. The name of the restaurant is written in Russian, the menu is in Japanese. Luckily it was simple. This restaurant has just 2 dishes - 2 pizzas - a Magherita and a Marinara. Both tomato based, one with cheese and the other garlic, basil oil. We had one of each and although tiny they were delish. Nathan ate 1/2 of Stephen's. And the coffee, although twice the price of normal coffees were the best in Tokyo.

They had an Adolf Hitler plastic doll, still in its box with the label "War Criminals of the 20th century" behind the drinks bar. 2 tv radio machines, model war planes, more similar sized soldier dolls against the walls. All grey. And their card holder was a row of bullets.

Merry Christmas

We had Christmas dinner on Christmas eve at home. We roasted a leg of lamb the way we do it in Mallacoota - pierced with garlic, stolen rosemary and anchovies. Served with roast potatoes, pumpkin, carrots, garlic and tomatoes. Delicious. It was a bit dry because Stephen isn't patient enough for gravy. The roast tomatoes provide some sauce. Special Japanese garlic was roasted and its soft juicy flesh spread like butter over the slices of lamb. I must remember to start the roast with potatoes, to put it in while preparing the lamb. I think that it needs the opportunity for its temperature to rise and that next to the lamb the temperature is the same as the lamb which is not hot enough. The roasted meat and vegetables was served with green beans and a salad. Sancha on the side was a new addition to the mix. I should have bought the aubergines and roasted that too, would have gone well together.

Christmas Day, we spent by the beach at bills cafe. After trying to get directions from their japanese speaking staff, we managed to see the tiny word bills on a grey building and not a white one that they told us. Great aussie food - they had scrambled eggs, wagyu burger, chicken schnitzel, pasta, rissoto, pavlova. Obvious business formula to locate its japanese branch in kamakura,right next to the ocean, very Sydney. Stephen had seafood stew which both Nathan and he thoroughly enjoyed. Unfortunately, they ordered only one dish to share and Stephen didnt have enough. We couldnt order anymore as it was past their last order, in fact we couldnt order a coffee after 2pm. I would recommend they change their chairs.

For dinner we had lamb soup. The left overs stewed with a tin of tomatoes, left over vegetables and beans served with cous cous.

Minestroni

I am slowly developing my version of a minestroni soup. There is Italian version: taught by Jamie Olivers et al which is fry the root/stock vegetables then add tomatoes, beans, then pasta and cabbage. Sprinkle generously with parmesan before tucking in.

A few tips for a good minestroni are: add the rind of parmesan cheese in the soup while its boiling, fry some bacon with the root vegetables.

I start with a basic tomato sauce taught to be by Jocelyn. Fry some garlic slices in oil. I added bacon as well. When its well fried, remove all fried garlic and bacon. Add a tin of tomatoes into the oil, add your dried herbs like rosemary and oregano and cook till it becomes a sauce. You can use this for pasta, pizza topping or anything.

Then add the vegetables you want in the soup - carrots, beans, chick peas, peppers, onions. Add some chicken stock and cook till the vegetables are soft. Add some chopped salami (some dried leftover salami is perfect) or sausage. Just before serving add some pasta. When it is soft, add some chopped curly cabbage like the silverbeet, cavalo nero or chinese cabbage.

When the pasta is soft and cabbage is cooked, serve into bowls, sprinkle generously with parmesan and some cheddar, parsley and tuck in. Don't forget the fried bacon!

Nachos a must

I love this recipe. First I buy some corn chips and salsa as starters for a party and either it doesn't get used or it isn't finished. So the next day I use the left over corn chips and salsa to make a Nachos. In my emergency cupboard, I always have a Taco seasoning pack. You just NEVER know when you need it! Out comes the frozen mince and follow directions on the seasoning pack. Add some avocadoes, tomatoes and a block of cheddar and you are almost ready to go.

Nacho meal

400g mince

1 packet of Old El Paso Taco Seasoning Mix

1 packet of Nacho corn chips

1 bottle store bought salsa (optional)
2 tomatoes, diced
100g cheddar grated
1 avocado, roughly cubed
Sprinkling of lime juice on avocado
1/2 tin refried beans (optional)
3 tbs chopped coriander
3 tbs onions, finely sliced
1 cup chopped lettuce
3 tbs green pepper, diced

1. Cook mince in Taco seasoning according to directions. I once added finely diced carrots through to add more vegetables to the dish.
2. Scatter corn chips in an oven proof dish, top with taco mince and cheese. Grill it till the cheese melts and the chips dry out to become crispy again.
3. Remove from oven and layer the rest of the ingredients over chips. The salsa, tomatoes, onions are a must and the rest are optional depending whats in the cupboard at the time.

Its an indulgence meal at home - Nathan says, "chips for dinner". We all sit around the dish and eat of the oven plate. Don't burn your fingers!