Andrew Blake's Winter Favourites
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A note from our co-founder
With a bit of a school holiday lull happening at the moment, I thought I'd take the time to write about what I've been eating lately between developing new products for BLAKEAWAY. Just between you and me, you'll be seeing both a Fig Balsamic Vinegar and a Romesco Sauce in the not-too-distant future.
Syrian Chicken
When Covid first hit and BLAKEAWAY hadn't yet been created, the first thing I thought of making to sell through our coffee window at Glen Iris was a dish I had been making at home for years. Syrian Chicken is still a favourite of mine and I still make it at home regularly. Subtly spiced with a touch of sweetness and lemon rind to balance. It's the dish that started everything.
Spiced Nuts by the fire
I've been spending nearly every weekend on the Mornington Peninsula this year, trying to get an idea of what a looming retirement might look like. One of my favourite things to do is play Scrabble with Mrs. B in front of an open fire with BLAKEAWAY Spiced Nuts and a glass of Groiss Gruner Veltliner or an aged Ocean Eight Pinot Gris. What a combo (including Mrs. B)! The Spiced Nuts are so moreish, one of us invariably hides them to prevent them being polished off in one hit.
The ultimate winter cheese melt
I do try and eat healthily but can't resist the occasional indulgence of a cheese melt. On a thick slice of sourdough toast, spread a liberal amount of BLAKEAWAY Tomato Tamarind Jam and top with slices of either gruyere or raclette. Both have a nutty pungency and relatively low melting points. Place under a griller or in a hot oven until the cheese is bubbling on top. Absolute decadent gooeyness.
A warm winter salad worth making tonight
And just because it's winter doesn't mean we can't enjoy a good, robust salad. One of my go-to salads in colder weather is an ancient grain salad with BLAKEAWAY Slow-Cooked Lamb Shoulder. Warm the lamb, shred with two forks and toss through your favourite grain salad recipe, then drizzle with Tahini, Sumac & Lemon Dressing. So easy.
Now, back to the test kitchen!
— Andrew Blake, Co-Founder, BLAKEAWAY
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