TACOS: ROASTED PORK, CHIPOTLE COLESLAW, CRISPY CHILLI FRIED EGG
Alright, it’s TACO TIME. You guys may remember the single serve tacos with tamarind & chipotle, Mexican coleslaw and other bits, we did a year or two ago.
A new dish this time, along the same theme, heaps of CRUNCH, ZING and POW, like a batman cartoon. You remember those early batman episodes on the tele box. Quality stuff.
El Cielos finest tacos are smothered with lashings of chipotle mayo, crunchy coleslaw and shredded roasted pork. The egg, for that brekkie feel, is mixed with a hint of salsa macha and quickly flash fried crispy, served shredded through the taco. To finish we drizzle some more chipotle oil, why not it’s Mexican isn’t it
Buttery creamed corn, lime, tarragon, chipotle, herb salad, pine nuts, sourdough
Back in May this year we served a creamed corn dish ,which we hope you guys remember. Here is a line or two from that post, an apt description of the corn cooking process.Couldn’t have put it better myself
“Some care and attention has gone into the perfectly textured corn, nicely creamed with mountains of butter. We have made a stock from the corn cobs, leek and garlic for that extra dimension of flavour. The end result is a texture, not heavy and stodgy, but able to hold it’s own on a plate.”
This week we are doing a stripped down version, ingredients, not flavour. A buttery, limey affair with the addition of chipotle, seems appropriate with corn and lime.Served on grain sourdough and finished with a fresh herb salad: tarragon, parsley, spring onion, this is where the chipotle comes into play. You may find it more filling than it looks, feel free to add some awesome Istra bacon if you so desire.
Korean style kimchi pancakes, fried egg, salad: bean shoots, daikon, wombok, shiso, sriracha, kewpie mayo
Traditionally Bindaetteok is a pan fried Korean style pancake made with mung beans, kimchi and onions. This is our version.
The base of this pancake is mung beans, they are soaked overnight and blended with rice, chilli, kimchi and tamari. If you are wondering “how good can mung beans be?” like I was, then brace yourself for one of the specials of the year. What a flavour combo: crispy textured pancakes with crunchy fresh vegetables like wombok, daikon…… a fried egg for that breakfast feel, sriracha for that chilli kick, tamari and smooth kewpie mayo to bring it all together.
We are also offering “THE BURGER VERSION”. all the ingredients above, less the egg wrapped up in a Dench brioche bun. A burger with a twist, you guys may want this on the menu A bindaetteok burger, that has a ring to it Starting Friday.
Just a quick post on our menu additions for this weekend.
Well, how do we follow on from those leek and cauliflower fritters! A hard act to follow, our approach is to bombard you with all this other stuff. Keep your eyes on our weekly newsletters as the fritters may just be voted back in by popular demand, get on the list if you are not already. Of course we are definitely influenced by nice things said on social media You know, back scratching activity
For this week we will be bringing back the ever popular and old favourite: BIRCHER, COCONUT WATER, MANGO, BLUEBERRIES, TIMBOON ORGANIC YOGHURT, TOASTED COCONUT. We toyed with a few new ideas but hey “if it ain’t broke don’t fix it”
And here is a close up of our superdoop spring style special, a nice thin herbed omelette with fior di latte, folded and served with a zesty roasted capsicum salad, refreshingly delicious with a healthy drizzle of a sherry vinegar and garlic dressing. As I am sure you guys are aware, Fior di latte is an awesome cow’s milk mozzarella, great in salads.Served with some crunchy sourdough grain. Delish.