They denied that it was capsicum and said that it was green chilli although all I could think was who would add fine strips of green chilli to a salad. I contacted the restaurant and sent them the picture. It was a small handful of green capsicum that they had found in the salad! Laura had reacted straight away and thankfully had the medication on hand. Then later I got a message from her with a picture. We had a chat while their chicken was roasting and then we went away to eat our respective meals. That evening Laura and her mother facetimed Mr NQN and I. After a small kerfuffle they agreed to make her a meal without capsicum. The chef had decided to put capsicum in every dish of the meal! From the chicken to the salad it had turned into a capsicum tasting dinner. I just had to check one thing as Laura is very allergic to capsicum. It was a restaurant in Surry Hills that Laura, Mr NQN and I had dined at late last year. We settled on $125 and I knew where I was going to buy it. We had a set budget in which we would choose a meal for the other person. I also mentioned how we did a surprise swap a few weeks back which was a fun idea and one that we will do again. It's nice to have that connection with friends and look after each other. I have mentioned how she does the grocery shopping for us and I trade her cooked meals. Mr NQN ate most of this with gusto while I gave some to Laura.
TRUFFLED MAC AND CHEESE FOR 30 PEOPLE FOR MAC
The cheese sauce for mac and cheese starts with a butter and flour roux which will help thicken the cream even further.This will give the pasta the perfect texture and it won't be soft or soggy (I haaate soggy pasta). Most mac and cheese recipes say take 1 minute off the cooking time but my packet said cook for 10 minutes and 7 minutes was perfect texturally. Cook the pasta in salted water for 7 minutes exactly.Tips for making an amazing bougie Macaroni and Cheese: Their aroma is so strong and one silver lining out of this whole diabolical situation is fast access to fresh truffles-these took two days to arrive from WA to Sydney! I used some of the truffle that I received from Australian Truffle Traders who farm truffles in Manjimup in Western Australia. This makes it an absolute killer combination. A lot of them used to smell like petroleum but I have found the best way to bring the real truffle flavour is by doubling up by using both fresh truffle and truffle cheese. Most restaurants use truffle oil which is a synthetic product and truthfully it has gotten better over the last 5-7 years or so. It is often hard to get something smelling like a lot of truffle, even if you use an excellent truffle.
This is one of the richest dishes I have made on the blog and I feel like we need it at the moment. If you'd like to wake up to a delicious email just enter your email address below. Every morning I send my friends the latest restaurant, recipe or travel story from my blog.
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