eat all the smith & deli sandwiches – #2, the temple of doom

the temple of doom sandwich

Day 2.

If you like chilli this is the sandwich for you.

Sorry the photo doesn’t show much of the filling, but I snapped this one in the car with my phone.

This is a pleasingly mouth scalding sandwich packed with heat from jalapeños and a delicious chipotle aioli. It also has some other ingredients that work well against the spicy heat. Turkey and cheese make up the filling, and roasted corn kernels and pickled red cabbage make a soothing contrast against the chilli firepower.

This comes in good sourdough bread and I had mine toasted. Excellent.

Score: 9/10

Smith & Deli
111 Moor St
Fitzroy, 3065

broccolimofologo

eat all the smith & deli sandwiches – #1, home alone

sandwich

The plan to eat all the sandwiches on the Smith & Deli menu as a Vegan MoFo challenge started as a jokey exchange on a Facebook group I am part of, but after a moment’s thought it seemed like a great idea. Since I started the research (as in – eating) for these posts, Vegan Mofo has changed the rules. Instead of a single theme for the month of your choice, they decided to have one common theme each day.

I’m rebelling and I have decided that all the posts will be on my chosen theme, just like before. These posts happen to fit nicely into the Vegan Mofo 15 theme #5 of Best Sandwich Ever. I had a choice of publishing them over the month, or all on day five. I decided to string them out. Bad me.

So here goes.

Smith & Deli opened in mid June with, amongst other things, a spectacular 32 item vegan sandwich menu. I was on a mission to try them all, so why not write them up for Vegan Mofo 2015?

I was going to attempt to eat them all in the 30 days of MOFO, but in the interest of full disclosure, and the protection of my waistline, a number of these sandwiches were consumed in June, July and August.

The Home Alone sandwich had me written all over it, so it was always going to be my first choice on opening day.

It consists of a roll with turkey, stuffing, cranberry sauce, roasted brussels sprouts, mashed potato and gravy. The sandwich I actually ate on the frenzy of opening day was a one off special as they had run out of both rolls and turkey. Mine was in sublime turkish bread from Noisette Bakery and the turkey was replaced by chicken salad. Both were really excellent substitutions.

This sandwich was so delicious it actually made me a bit weepy. Beware! This is how the slippery slope of sandwich addiction begins!

Score: 11/10

Smith & Deli
111 Moor St
Fitzroy, 3065

broccolimofologo

pickled cucumbers

P1020098

A kilo or so of small lebanese cucumbers that were not going to last the weekend landed in my possession, courtesy of some leftovers at Fareshare. I hate waste, so I used them to make some pickled cucumbers. I’d got the idea to do this after my sister-in-law brought some to a family dinner.  It has taken me an age to publish this post. I wrote it in March and forgot about it.  Here it finally is.

These pickles need to be stored in the fridge as they are not sterilised by heat. But I like them better this way as they retain more of their crispness. It also means that they can have less vinegar than a stored pickle, which I also like, as they are not so tart. They will last several weeks in the fridge.

The important part is to get the ratio of vinegar to water right so they preserve. Everything else is really to taste. The right ratio is about 5 parts vinegar to 3 parts water. I needed about 2 cups in total.

I used this mix and then added enough sugar to take the edge off the vinegar and seasoned with salt, thinly sliced garlic, black peppercorns, fennel seeds and fresh dill. That’s it.

They are delicious.

 

pickled cucumbers
 
prep time
cook time
total time
 
author:
recipe type: vegan
serves: 4 jars
ingredients
  • small cucumbers
  • 11/4 cups apple cider vinegar (I like this because it is mild)
  • ¾ cup of water
  • 1-2 tbs salt (or to taste)
  • 1 tbs sugar (to taste)
  • 4 cloves of thinly sliced garlic
  • fresh dill sprigs
  • fennel seeds ½ tsp per jar
  • black pepper corns ½ tsp per jar
instructions
  1. Wash and prepare the cucumbers. I sliced mine in quarters lengthways.
  2. Pack the cucumbers tightly into clean jars. Add peppercorns, fennel seeds, garlic and dill to the jars.
  3. Add the water and vinegar to a non metal pan (I heated mine in a microwave in a ceramic bowl)
  4. Heat until almost boiling.
  5. Add salt and sugar to taste.
  6. Pour the hot liquid into the jars until they are brim full.
  7. Screw the lids on tightly.
  8. Allow to cool and then refrigerate.

 

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