Faux Phô

We all miss certain foods, and while I eat other things when I am away from the kids occasionally, I do miss the variety at home. I think it is good for the kids to become accustomed to different styles of food so that one day, when they are able, they won't be scared to try something a bit different.

I've always liked Vietnamese food, but The Boy never did. The best he would ever eat was spring rolls. He didn't like spice and he wasn't even a fan of rice. But that never stopped me trying, and failsafe isn't going to stop me now either.

A purist would be disgusted with this (as they probably would with any of my adapted recipes) as a genuine one would be a fabulously rich, long cooked beef broth fragrant with spices punctuated with chilli, fresh basil and lime, but it's the best I could do with the ingredients on offer. And it did hit the spot; it is phô at heart.

A few little notes about what I have done here...

I have used some beef stock, but it was left from when I cooked the boeuf à la ficelle which only had the beef in it for about 15 minutes. It was a very mild stock and in my mind I would definitely still classify that as low amine. If you don't have this a chicken stock would work, but it really does want the flavour of a meat stock.

Do you need the alcohol? You could leave it out, but it would really effect the flavour of the dish. The whiskey adds body and fullness and the gin gives the hint of herbs and spice. If it really isn't your thing use a higher quantity of stock than I have.

To slice the beef really finely it is easier if it is partly frozen and you have a very sharp knife. I bought a large roasting piece, put it in the freezer for a few hours, sliced off what I needed for this and put the rest back in the freezer for my roast another day.

Sprouts and sauce ready to add to the Faux Phô - the beef cooks quickly in the broth

Faux Phô
Ingredients

• 2 cups beef stock
• 1/4 cup gin
• 1/4 cup whiskey
• 2 Tbsp vegetable stock paste
• 5 1/2 cups water
• 3 tsp salt
• 2 cloves garlic, crushed
• 4 shallots, sliced on an angle (white and most of the green)
• 1 Tbsp brown sugar
• 350g beef topside (or similar) finely sliced
• 200g packet of wide rice noodles, prepared as directed on the packet
• 2 cups mung bean sprouts
• Citric "lemon" juice
• Pear ketchup
• Magic sauce

Method

1. Place stock, gin, whiskey, stock paste and water into a large pot. Bring to the boil and simmer for 10mins. Strain the stock, discard the solids and return the liquid to the pot.
2. Bring back to the boil and add salt, garlic, sugar and half the shallots.
3. Divide the noodles between four large, deep soup bowls (or big pasta bowls). Divide the beef and remaining shallots between the bowls placing it on top of the noodles.
4. Ladle the boiling stock into the bowls and serve.
5. Have sprouts and sauces on the table for each person to add to their taste

Variations

• Salicylates - have sliced fresh red chilli and thai basil with the condiments, you could also add five spice to the broth (all very high).
•  Amines - Make a good slow cooked beef broth for your base.

While eating this The Boy's words were "This looks like something the Cook and the Chef would make".

I'll take that, thank you.

L'addiction s'il vous plait

Apparently I have been in denial. Or maybe just underplaying it. It seems that I have an addiction. It was only last night as I added more photos to my Facebook page that I truly realised the extent of it.

Hi, my name is Trish and I am addicted to French Food.

 My favourite French band

There. I said it. It is out there now. 

I loved it before failsafe. Buttery croissants, coq au vin, boeuf bourguignon, baguettes with lashings of butter, tarte au fraise, crêpes, crème brûlée, cheese, wine and I'm getting quite worked up just thinking about it all (I may also be addicted to dairy looking at that list).

It seems only natural that I would be converting as much as I can to failsafe. It helps that a lot of it is easy to convert.

My latest attempt was soupe à l'oignon or as you would know it - French onion soup. Onion is out, but leek is in. Leeks are about as cheap as they get at this time of year. They aren't as big as they are at other times, but try to get the thicker ones so you get more bang for your buck.

Not the golden brown hue of its onion counterpart, but equally satisfying.

Soupe aux Poireaux  (leek soup) (Serves 8 as entree)

Ingredients

• Leek, halved lengthways, washed and sliced - Aim for about 1kg chopped which was 5 short fat leeks for me.
• 3 Tbsp failsafe oil (or nuttelex or ghee if tolerated)
• 2 cloves of garlic, finely chopped
• 1/3 cup rice flour (or other tolerated flour)
• 2 1/2 Litres of liquid (water or stock or whiskey. I used 1/2 cup whiskey, 1Tbsp stock concentrate and the rest water)
• Bread to serve.

Method

1. Heat the oil in a heavy based saucepan and add the leeks. Cook over a medium to low heat for about 30mins stirring occasionally until they start to caramelise.
2. Add the garlic and flour and stir for a few minutes.
3. Gradually add the liquid while stirring to ensure there are no floury lumps.
4. Cover the saucepan and simmer for about 25 mins.
5. Serve with slices of grilled garlic bread on top

Variations

• Salicylates - Use onions (duh), add a bay leaf and a few sprigs of thyme.
• Non Failsafe guests? Serve with slices of baguette that have been grilled with grated gruyere cheese on top.

 This was a brilliant starter for my Mum's birthday dinner of Boeuf à la Ficelle. The kids had garlic bread slices on top of theirs (I had a few pieces of gluten free garlic bread in the freezer) and the adults had the cheesy baguette option. It was enjoyed by all.

More Soup.

I'm totally loving this cold weather. There has been frost in the mornings in the reserve next door and this evening I watched fog rise up there too. This weather just makes me want meals like this. Soup that is thick and heavy and warm, that warms your belly and is just good for your soul.

This recipe is almost a straight rip off of a Jamie Oliver recipe from his first book. There were minor modifications to make it failsafe and due to ingredients I had on hand. It is incredibly easy and has few ingredients. Hubby is very soup critical and he gave it a big thumbs up. Unfortunately it seems Miss 3 has decided she doesn't like soup and mostly ate toast. Mr 7 also scoffed the lot.

This made enough for us with a little left over, so would probably happily feed four adults for dinner.

Chickpea and Leek Soup
Ingredients

• 3 medium leeks, split lengthways and sliced finely
• 2 cloves garlic, sliced
• 1 large potato, peeled and chopped
• 2 400g cans of chickpeas, rinsed (you could soak dry ones for 24hrs. I was not that organised)
• 2 Tbsp failsafe oil
• salt
• 1L home made stock (veg or chicken or water with a bit of whiskey if you don't have stock)

Method

1. Cook the potato until tender (boil or steam)
2. Warm oil in large pot. Add the leeks and garlic and a big pinch of salt. Cook very gently until very tender (about 15mins)
3. Add the chickpeas and potato. Stir in and cook for a minute.
4. Pour in the stock and simmer for about 15mins. Add salt to taste.,
5. Now you can serve as is, or puree the lot, or puree some and mix back together (this is my preference as you get the lumpy bits as well as the thick creaminess)

  
Variations- Salicylates - Add a grind of pepper

It really doesn't need any other variations. It's great as is!

Poh-Tay-Toes

What's taters, precious? What's taters, eh?

Amusingly, since the Lord of the Rings movies I have trouble saying "potatoes" properly. More often than not it is said Samwise style "poh-tay-toes".

Ridiculousness aside it is a really lucky thing to have potatoes as part of this diet, they are such a versatile vegetable - "Boil 'em, mash 'em, stick 'em in a stew... Lovely big golden chips with a nice piece of fried fish". Or you can turn them into soup.

This soup is such an obvious failsafe choice and one that we didn't even try until our second failsafe winter. My boy never liked soups, so I didn't even bother at first. Now he loves this one and it makes great leftovers. Since there are no amines in it, it can be kept in the freezer longer than meaty leftovers. Bonus! Last winter he took this to school for lunch in a little thermos tub with some gluten free bread to dunk in it.

Potato and leek soups with a crusty bread roll

Potato and Leek Soup
Ingredients

• 2 large leeks (I had about 600g chopped)
• 2 Tbsp FS oil
• 4 large potatoes (I had about 1kg peeled)
• 4 cups water
• 2 cups rice milk
• 1 1/2 tsp salt
• Parsley or chives to garnish

Method

1. Trim leeks and halve lengthways, rinse and slice thinly
2. Peel and thinly slice potatoes
3. Heat oil in a large saucepan and gently saute the leeks for about 5 mins.
4. Lay the potatoes on top, cover and cook over a very low heat for about 30 mins.
5. Stir in the salt, water and rice milk.
6. Increase the heat and bring the soup to boiling point stirring often (so that it doesn't stick) and then turn down low again.
7. Partly cover with lid and cook gently for 20 mins.
8. Puree in food processor or with stick blender. Cooling as much as necessary first.
9. Return to pan and heat until desired serving temperature is reached.
10. Ladle into bowls and sprinkle with fresh snipped chives or parsley and serve with your favourite bread.

Variations- Dairy - Use butter and milk

This lovely bread roll was made from a recipe by the very talented Kersten and can be purchased from her facebook page.