So when you are faced with deadlines coming out of your ears on top of a mid-week slump in energy given that our constitutions are far more used to being on holiday that at work at the moment, and of course an “end-of-the-month-Salticrax” sort of pantry….whipping up supper for the family is….um….simply…a chore! One that I was very grateful to hand over to my willing (God bless his cotton socks) hubby to handle last night. In our house supper happens in two stages: stage 1) for the kids; and stage 2) for us parentals.
Lucky for me I have to say, I have a handy box full of Eat.Art salt and spice surprises that have the ability to transform the most mundane of dishes into something exotic or simply delish.
So, when hubby came up with the grand idea of steak, egg and chips last night that would suit both supper stages and satisfy all ages – I am thinking…bring it on brother! It gave me just the right excuse to bring out that elusive pot of Kala Namak– easily Eat.Arts’ most daringly strange Salts of Origin variant. Purplish in colour and smelling quite honestly close to rotten eggs (typically reminding me of the hysterical sulphurous science experiments from the dark ages back in school), this salt is not for the feint hearted and is often referred to as ‘black salt’. It is an Indian volcanic rock salt with a distinctively pungent sulphurous flavour and aroma. Whilst naturally well suited to egg and eggy-dishes, it is (believe it or not) brilliant on salads too! I have however discovered its suitability weighing heavily in favour of the everyday egg!
Eggs – tick, steak – tick…my hubby favours a balsamic reduction dipping style dressing, roast potato chips (home-made) – hmmmmmm!?! Okay, back into the box of tricks I dive and what should I emerge with…none other than the Eat.Art Singaporean Noodles Exotic Spice Mix! I know…..no noodles….but I am thinking that with its heavy Galangal, Szechuan Pepper, Lemongrass and Cloves flavours – this may be the perfect way to perk up the potato chips! Weird….perhaps, but coupled with the sweetness of the balsamic and the salty/savoury of Kala Namak…the fragrant additives rounded off a pretty normal dish and turned it into something pretty exotic! A few strips of fresh chives for greenery on top and I think we are on to something here!
So much for mid-week mundane, this standard dish; coupled with Eat.Art’s flavourful additions made for a yummy surprize sups.
PS: How are those chilli-chocolate sauce concoctions coming on? Don’t forget to send us your secret sauce recipe for a chance to win some Chilli Addict sauces. Winners will be announced at the end of next week. Oh, and watch this space for mine 😉
Mother-of-two delicious girls, lover of food (fine and fast), purveyor of all things pretty and Jill of all things ‘creative’…Nancy has a background in the visual arts, design and marketing and is the owner and Creative Director of Magpie. Having worked with the Eat.Art team before, she is thrilled to take time out from juggling and add some spice to the Eat.Art blog. Don’t get us wrong….it’s not that it needs it….it just wants more…and she is happy to oblige.