Belly-Belly Happy

Belly-good: Why India loves it paunch. That, was the name of a recent article published on CNNGo who were trying to get a grip on India's relationship with midriff rotundity. Albeit it was done through pictures and, it actually focussed on the human paunch, it did give me an idea for my current post. Everybody loves a good belly. People worship gods with bellies eg. Buddha, Ganesha and, a well endowed belly is meant to signal prosperity and wealth. Heck, they all like my pot belly too, so that must be something. I like bellies too but, not the six pack kind, no way. 


It is no secret my love for anything porky or pork related. Even more so, a celestial reaffirmation when you realise that my Chinese Zodiac sign is the Pig. It's almost as if it was just meant to be. A love-affair so strong and deep that even the zodiacs aligned to confirm it. 

To me, the perfect cut of the pork resides within the belly. Pure happiness. The origin of bacon, crackling, numerous braised pork dishes, rolls, did I mention bacon and for these financially conscious times, real good value for money. If there is any cut of meat that is always stacked in my freezer, its the humble belly. Nothing says comfort food to me, or at least one of them at least, like a nice roasted pork belly. The soft almost melting meat with its heavenly taste that seems like bacon on steroids, but more so, the crisp crackled skin. Mmmmm, the crunch and crackle when you first bite into a piece of crackling is music to any pork aficionado's ears. Sweeter than any Bach or Mozart composition and definitely tastier that any sheet music. 


So, on a balmy autumn Friday, I said to myself, Rohit, time to rekindle your romance with the belly - pork belly. To me, a perfectly roasted belly of pork has to be moist to the point, the meat flakes off without any effort while the skin on top is at its crackalicious best. Two different textures and sensations within the same cut of meat? Impossible you'd think. In fact, the curse of many a cook is trying to find the perfect harmony where both are achieved without any compromises. But, with a few simple steps, pork belly or more importantly, crackling nirvana can be achieved. 


Firstly, the belly itself. For heavens sake, if you are worried about calories and fat and all the gibberish, then I suggest you cook something else. There is nothing called a lean pig. that is a crime against nature. Its akin to creating a midget giraffe because you couldn't bear to have it so tall. Pigs are meant to be fat and that is it. The end! But back to the belly, the belly has to be have a nice layer of fat. If you want the first secret of a moist belly of pork, this is it. The thickness of the layer of fat in between the skin and meat is the difference between getting a dry or moist roast. You need a good layer of fat.   Next, your meat has to be room temperature. If it's been in the fridge make sure you take it out well in advance to bring it back up to temperature, oh and the skin needs to be dry. Wet skin and you aint gonna have crackling. Wiped it dry? good, now sprinkle a bit salt and pepper and that's your crackling ready to crackle in the oven. Some say you need a bit of oil to rub on to the skin, but I say if you have a good enough cut of meat, you don't need any. 


Oh, while you're doing all that, make sure you have switched your oven on and cranked it up to 200C, gas mark 4. You need the high temperature for the first half hour sizzle. Back to the belleh. Anything from now is optional and totally personal, but this is when I usually cut up a few red onions in half and halve and entire bulb of garlic, halved fennel, bay leaf and add it to the roasting dish with the belly. You can put pretty much any seasoning you fancy. Like Rick Stein said, "a recipe should be like a tune to which you can sing". There is no right way or wrong way, just your way and different other ways. So don't get stressed and follow everything to the T.  


Well anyway, by now the oven should be primed and ready for action. Put your belly in and the last trick, put a bit of water into the tray. How much? Enough so it doesn't dry out, but, not much so everything is submerged. The idea is the water in the tray will create steam and not only stop the belly from burning, but keep the meat moist. That my dears, is the secret to perfect moist meat. Plus, when you are done, you have instant gravy/jus/sauce, whatever you call it, with all the porky infusions. So leave it for half and hour and then turn the temperature down to 150C and cook it for 15min for every 500gms.  Just make sure the water never dries out and for the last 15min cycle, turn the temperature up to 180C so the skin crackles up. If at the end of the cooking time, its not fully crackled, just crank the oven a bit more and leave it in there keeping a constant check to make sure you don't burn it. All up my belly took 1.5hours and it came out all cracklingy and moist. 

Take it out and leave the meat to rest for a good 10-15 mins. DO NOT attempt to cut the meat straight away or else you are nothing but a fool. The meat needs to rest, so that all the juices go back in to meat and its relaxed. So take it out, leave it on the bench and forget about it. Perfect time, to make the glaze for the pork. See, easy way to keep you busy and distracted from hacking into that piece of deliciousness. Take a small pot/pan whatever, put in some coriander seeds, star anise and some fennel seeds. Dry roast them for a bit and then just bash them up gently to release the flavours. Then add some honey into the dry spice mix and let it infuse on a low heat for 5-7mins. Take it off the heat and you are ready for the final step.

Take the meat out of the tray and put it on a serving dish. Take the aromatic glaze and brush it all over the crackling. Arrange the roasted veggies that were on the side of the roast as they would have caramelised to perfection. Drain the gravy from the tray to a bowl/gravy boat. If you have any of the glaze left over, add a teaspoon of it and check for seasoning. If it needs a bit of salt, add a bit of salt, a bit of pepper, put some in, your choice. Taste it as you go. Then slice the belly into chunky portion, no wafer thin slices please. You should have got on with the program by now?! Put it on the table, unleash your hungry diners and then just listen to the pin drop silence in the room only to be interspersed with the harmony of crackling. 


Belly-Belly Happy.

Natale Italiano - the start to a wonderful tradition

The 2011 Christmas menu. This year's theme: Italian - ish. Took me two months to plan and source the ingredients, but it is finally done and finalised. 18 more days till the big day, but we all know, the feasting has already begun. 

Kina-nice

My love affair with this echinoderm (that is the proper taxonomic name) started way back in 2004 when I tasted it for the first time.  I had known of the sea urchin or kina as the local Māori call it here in New Zealand, for a while, but I never had the pleasure of trying one. In fact, back then, I did not even know that these things were edible! Oh how naive and ignorant I was. More so to think that I was missing out on what I now consider as one of the tastiest naturally occurring foods out there.

The initial looks of this echinoderm does not do it proper justice when you think of the heavenly delight that it holds within itself. It is brown, spiny and in no way looks appetising in any sense. Yet once you crack into it, those fat glistening orange roes that stare out at you, bring an appreciative tear to all connoisseurs of this heavenly roe and leave their mouths watering eager to savour the roe in all its delicious glory. Yes, I do say connoisseurs as the taste of this roe is definitely something that is acquired and is not everyone’s cup of tea. I have seen people that swear by it and the first thing they devour if presented on a seafood platter or just amongst other shell fish.  While there are those that stay as far as possible from it and would rather starve than eat this roe if it was the last thing available to eat. Such is the relationship between the kina and its purveyors that it can either leave you addicted in its delicious embrace or repel in its hideous appearance.

I would rather not bore you with the taxonomy, physiology or the anatomy of the kina and would suggest you Google it instead and read it in your own leisure. I however, will visually delight you about the delicious qualities and nature of the kina. Well, at least in the context of my trip to Santiago, Chile. Prior to coming to Santiago, I had in my mind to try out the erizo after reading about it and especially to find out if there were any major differences in taste between its sisters.  The Chilean sea urchin, erizo in Spanish is a sister of the New Zealand kina.  While they are not the same, they are of the same family and are equally delicious in nature.

So 48 hours after I landed in Santiago and after satisfying all other social commitments i.e. the wedding, I was free to go forth and indulge in some serious two fisted gorging. Given that Chile is renowned for its seafood; there was only one way I was going to get myself a proper sample – the fish market. First on my list – erizo and where better to sample one than the Mercado Central; Santiago’s very own seafood market. The signs couldn’t have been more ominous. Walking into the market, and at the first seafood vendor I see, these little beauties lay arranged on the counter in a way that could only be described as flirting visually, enticing you to come and try it and remain mesmerised in the thought that you had just consumed seafood mana. 

My mind at this point was on the verge of serious overload anticipating the kina and behaviour that could only be likened to an addict waiting to get another hit. What happens next is exactly what happened to me in that market. I let my senses take over rather than the brain and let it guide me through the experience.

A picture speaks a thousand words the saying goes and I finally found this to be true to the last letter. See, Enjoy, Revel. I know I did and I can confirm, the love affair still continues…

Leaving on a jet plane

LAN Chile - I cannot say much about them because, while they might not be the best airline out there, they certainly aren't the worst. Flying from Auckland to Santiago, Chile, LAN is the only direct option you have, that is unless you want to take a dab with Aerolinas Argentinas via Buenos Aires. Yeah right! LAN it was. 

LAN's likeliness is perhaps consistent of any airline that finds itself in a position of exclusivity i.e. the only airline that connects you to the destination you want. Given that position, you easily tend to operate in the philosophy of its either my way, or the highway and LAN is one that adheres to this philosophy. They get you from point A to B, albeit at times with a certain degree and level of chaos, but they eventually get you to your destination. Lets just say amongst the other South American airlines that service the Oceania region, LAN operates in true South American style; you fly when they say you fly. 


I couldn't have asked for a much authentic start to my Chilean sojourn. I was expected to fly out from Auckland at 16:10 Friday, however on arriving at the airport, I was told, the flight was rescheduled and would now depart 5 hours later. Ole! Apparently the flight from Sydney to Auckland got held up and like the domino, my flight got delayed. It was also the day of the Rugby World Cup opening (good timing huh) and I would expect some passengers on the flight from Sydney travelling to Auckland to attend the opening ceremony if not the game. I can only hope the ground staff in Sydney did a bang up job in quelling the passengers frustrations especially if they were going to miss out on the opening festivities due to the flight delay.

For me, oh well, it wasn't too bad. I still had enough time to change and get ready for the wedding on Saturday in Santiago, even with the delays.  I hoped to get some shut eye on the flight over anyway, so the delay at that point didn't concern me much, except for the fact that I had to spend longer than expected at the airport, even if it was at the Qantas lounge. Even the boarding process was interesting. As we assembled to board, we were told, it would be delayed by a few minutes as the plane was stuck on the tarmac and was waiting for engineers to tow it to the gate. I had to laugh at their predicament as it was definitely something that I had not heard before. It certainly put a smile on my face before boarding. 


Service wise, it was standard. The one thing that did stand out was that South American fliers are much reserved when it comes to drinking on the plane. Apart from the standard drink or two with your meals, no one really indulges much. Or perhaps it was just the passengers on my flight who were mostly travelling with families. Either way, suited me fine as experience from travelling over the years has taught me, alcohol and fights don't go well...well not until the next day. 


Santiago was only 11 hours away.

Tītī-licious - Part II

Continuing with the Tītī-licious theme, it was time to start cooking. I chose to cook it the old fashioned way as Māori would - boil-up i.e. boiled and served with potatoes, watercress and doughboys. I've always have been the advocate to try dishes first in its original state before you chose to add or create new dishes from it. This not only gives you a better perception of taste but also provides a base for understanding basic flavour concepts.

You start off with putting the tītī (mutton bird) in a pot full of cold water until it covers the bird. Then you cover it and bring it to a boil. A lot of people would say now, as a word of caution to make sure your windows are opened and your hood range on at the highest level as there will be a pungent aroma that will soon fill the room. It is this pungent flavour and the resulting description of the fishy smell that puts off a lot of people from cooking this bird at home. I say, nay. The smell even though pungent, I find to be not any more stronger than when cooking dried fish. So, if you want, feel free to follow the ventilation instructions or just soldier on. As you see the water come to a boil, you will see a lot of fat being rendered out of the bird (photos above). This is because the bird has a high fat layer that insulates it and keeps it warm in the bitter southern cold. 

After the water comes to a full rolling boil, you let it remain like that for at least 30-45 mins depending on the number of birds you are cooking. If like me you are cooking just one, then half an hour is enough. The whole reason for the first boil is to render as much fat and salt out of the bird as possible. After 30 mins, you take it off the heat and then drain off all the water along with the rendered fat in it. Personally, I like to keep a bit of the water from this first boil separately and use it later to cook, but more about that later. 

After you have drained all the water from the first boil, you add more cold water (same as the first time) and put the pot back on the heat and bring it to another boil for another 30-45 minutes. The second boil is more to cook the bird through and render out any remaining fat out of the bird. This process of changing water after boiling will be dictated by the fat layer on the bird. The more fat the bird has, the more you have to change its water. So just repeat the process.

I drained the water out from the second boil and added fresh water again and put the pot back on the heat to finish cooking the bird. This time, I only added enough water to accommodate the potatoes and watercress and be left with a slight broth to accompany the dish. Personally, I do not like a lot of water in my boil up. I also added potatoes (peeled and halved) along with the bird and let the water come up to a simmer. As the water comes up to a gentle simmer, I add my doughboys. The size and shape of doughboys is a topic of constant debate and your tribal affiliations are often identified by the way you make your doughboys. Flat, small, round, big; I like mine flat (thanks to the King Whānau who introduced me to the world of Maori cuisine and that is how they make theirs). Being flat, it also helps to mop up and remaining broth right at the end.

Usually you would put your water cress or puha before you put your doughboys in. This is to help cook the greens through as most of them come with thick stalks that need a few extra minutes to cook right through. Mine however were just the baby shoots and young leaves so did not require much cooking. So I added them after I put my doughboys in. This is basically the last step to the entire cooking process. You just now let it come to a gentle boil so as to cook the greens out. 

By the time the whole thing is done, your potatoes would also be cooked and so would be your doughboys and cress. Note that no where during the cooking process did I add salt. This is because the mutton bird is quite salty due to its curing process and so you don't need to add any extra salt as by the time the bird is served, it is properly seasoned and doesn't need any extra salt. 

Voila! The boil up is ready. Mmmmm time to go and eat.

Tītī-licious - Part I

The tītī or muttonbird or Sooty Shearwaters is perhaps one of the more eclectic dishes within the  Māori repertoire. When you first mention the name, immediate reactions can be grouped into two camps - either they get all teary eyed and nostalgic and consider it to be food heaven within the realms of Māori cuisine, or those whose facial expressions basically say they prefer to be at least a few kilometres away from anywhere this bird is being cooked. This love-hate relationship that Māori have towards this bird is something that influences the status of this bird and its significance within Māori cuisine. 

Its distinct taste is discerning to even most Māori palettes who consider this to be one of the traditional dishes as well as being an important part of life, especially to the Rakiura Māori (Ngai Tahu iwi), the Māori people from the southernmost region of of New Zealand and their descendants who are the only people that have the rights to harvest this bird within the 36 islands around the area. To say it is an acquired taste would be the most affable way to describe the palatability of this dish and one that I fell in love with the first time I tried it. 

The name somewhat is confusing especially given that it is a bird, but the reason why it has earned this nickname is because of its taste which apparently resembles that of mutton. I don't agree with this as I find the taste to be more gamy and resembling that of a really well hung wild duck with a slight fishy after taste. Somehow, the description of its taste never does proper justice to the bird and the uninitiated often get put off based on that. Over the years and after numerous discussions around this dish, I think the reason why people have such strong emotions and opinions is perhaps not because of the taste of the bird itself, but rather, the aromas that are associated during the cooking process which unfortunately influence the perceptions of how it tastes. 

Traditionally the bird was boiled and served alongside potatoes, puha/watercress and dough boys (dumplings). Tītī's have a very limited season and are quite hard to get hold off. The harvest season starts from the 01 April and runs through until 31 May and most birds harvested during the season get snapped up sometimes even before they make it to the market. You either have to know someone who can get hold of it from the South Island or hope that your local delicatessen might stock some when in season. Luckily for me, the usual Saturday morning visit to the Auckland Fish market today resulted in me being able to get one myself. It is expensive for a bird that is not that yielding in portion size, but the flavour is unparalleled.

So, with a muttonbird in hand and some cress and potatoes, I think dinner tonight is sorted. Let the cooking begin.

The Sartorial Menu - Fashionably Delectable

Food first and foremost is devoured through the eyes. Its an assault on the visual senses first that most of the times either appeals or repeals how food is perceived before it is consumed. You eat through your eyes. The initial foreplay with the eyes leads on to the remaining senses which then leaves them in a heightened state and thereafter pleasure.

Too me, same goes for the sartorial sense. Like food, it is a visual experience that not only enhances the experience of the sartorially elegant, but to also the viewers. 

I've always considered myself to be savvy in the sartorial sense. Dressing to and for the occasion was lesson learnt quite young and perhaps, a lot of what makes up for my sartorial senses today was influenced by my dad. Its one thing when you are invited to a wedding in town as it gives you a wider playing field when deciding on the clothes to wear compared to when it is out of town. In my case, its in a different continent with the world's biggest ocean in between for added measure. Meaning - you decide carefully and you pack well. Nothing worse than having a sartorial faux pas half way round the world with no backups on hand

So, keeping that in mind, presenting the sartorial menu for the wedding:

Option 1: An Alfred & Son grey two piece suit.

Option 2: A Daniel Hechter two piece self stripe suit.

Needless to say both of them will be travelling with me to the wedding. The latter acting as backup in the event that the first one should not work. Given that the weather in Santiago right now is similar if not same as that in Wellington/Christchurch, these two should do well and be comfortable throughout the evenings festivities. Well, that's that sorted. 

Bacon - A Love Story. No seriously, that's the name of the book

So walking past the book store this morning on my way to work and look what caught my eye? The title of the book I think captures the sentiment carnivores, no I stand corrected, pork-a-ores have for this heavenly porktastic meat. Wonder what reviews came off the book? Time to do some research. Yes, can I please have an extra side of bacon?

The upcoming Chilean wedding - not mine

One of the first messages I received last year on Christmas was from Juano with an un-assuming subject line - Feliz Navidad. Given that it was the holiday season, I thought this to be nothing more than the annual festive greetings. Well, was I in for a surprise. His message was simple:

"Hello Mr. Hazra!

This e-mail is to notify you that...... I'm getting married! Yes, I asked and she said yes, so conventionally that make us bride and groom, Vero is very happy and I'm really happy too. This was yesterday!

Well, now the preparation, and the place, and the invitations and rings, fighting with the family, and all of that, usual stuff for I wedding so Ive heard... that takes some time to get all set, so I decided to tell you pretty much in advance, that you are invited!. We are planning for late september-early october to make it coincide with Vero's brother who's teaching literature in germany.

Although of course we know it's a great distance from the other side of the pacific we would be very happy to have you here!

We'll, I saw you were on annual leave, so get back to me when you get the chance!

Big hug!,
Juano."

With me being out on the farm for the summer holidays on annual leave without access to the interweb, the message came across a while after. I did get a txt from him saying, he had sent me a message and while it sounded a bit vague at first, I thought nothing more of it than the usual banter that we usually exchange via email.


The bro had proposed to his long time girlfriend Veronica (who I shall be meeting for the first time in a week's time from now and excited). Normally the quip would be to make an honest woman out of her, however with this one, I think it was to make an honest man out of him hahaha.

The decision however was made pretty much after reading the first sentence of his email. I was going to a Chilean wedding next year and the reply to him was simple in return: Ready or not Santiago, here I come! Over the next couple of weeks, the dates were finalised and the auspicious occasion was set for 10 September in Santiago.

Given all this happened in January this year, the initial excitement waned off for a bit as the months went by. It wasn't until I bought the air tickets that the whole trip got real and from then it was counting down to the wedding. Not only does this mean another food odyssey coupled with some quality time with a few bottles of Carmenère, but catching up with old friends, making new ones and some good old frivolity. Not to mention being a part of Veronica & Juano's big day and celebrate with them as they take their vows to a long, fruitful, exciting and fun filled life that lies ahead of them.

So, having said that, the countdown has begun. The many avatars of pisco await and this time, unlike last time Juano, we will NOT be drinking them out of vases. I have been forewarned that the normal wedding celebrations in Chile, do not finish till 5.30-6am the next day and somehow I think they are not kidding from the last time I went out partying with Juano. 

Ready or not Santiago, here I come.

Day 1...let the adventure begin

I love food! I guess that simply sums up my obsession with food. Growing up with the whole philosophy of having only two choices when it came to food – take it or leave it, quickly made it clear which choice I opted for and pave the way for my current love affair with food. The saying, I live to eat is perhaps an understatement and is something that my friends would agree to as well. For me food is more than just something that you eat for nutrition to fuel the body and it grinds my bones when I hear people refer food as just being that, something that you just shove down the hatchet and forget about it. For me, food and all its related facets is perhaps one of the greatest things in life.  Everyone, and I mean everyone, should know how to cook. No, reheating ready-to-eat meals or takeaways don’t count. I mean cooking a meal from scratch. However daunting the task might seem at first, once you have broken it up into small manageable bits, take the first plunge and move your way through the process, the satisfaction and adrenalin rush you get after you see the end product and get to taste it, makes it all worth it and believe you me, you will be hooked on to it.

To be able to cook properly and enjoy food is perhaps one of the most important skills one can ever learn. Trust me, if you really want to know what the ultimate asset in the art of diplomacy is, its food. I reckon, if all the current issues in the world could be rationalised over food, and I mean good food, not just any crap, the United Nations (UN) would soon be out of a job and the Food and Agriculture Organisation (FAO) would soon be the most dominant body within world politics.

So why a blog? Well, the blog is more a personal thing rather than an attempt in food literature ala 21st century. I seriously want to share my enthusiasm and passion for food with other people and hope that through this journey a few mindsets can be educated and influenced, including mine to what good food should and is all about. Hopefully during then, a farmers market is no longer a weekend affair and a chic place to be seen to shop at but rather the standard where you can touch, feel, smell and interact with purveyors of good food, far from the sanitised aisles of the supermarket. Don’t get me wrong supermarkets are good for what they are and I am not about to go and diss the whole lot for our food culture. They only are what they are because of the way we are. So if there is anyone that needs to be pulled up for our food miseducation or lack of, its us.  This is a journal, a recollection of my food adventures both past and present. Along the way I hope to excite, debate and encourage food discussion both amongst food lovers and novices.

So with an open mind and an empty stomach (thank you Iron Chef America) and my personal motto, will eat anything, let the adventure begin...