What's the best airline food you've ever tasted?
April 25th 2008 07:49
I'm definitely sure it wasn't this.
Or this.
The salmon sashimi was pretty good though. As you can imagine, these two dishes didn't really do much for my appetite during my flight.
What's the BEST airline food you've ever tasted? Or is that an oxymoron? Hmmm.
Or this.
The salmon sashimi was pretty good though. As you can imagine, these two dishes didn't really do much for my appetite during my flight.
What's the BEST airline food you've ever tasted? Or is that an oxymoron? Hmmm.
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Comment by missyosigirl
i loooooved the salmon sashimi too! since the hubby isn't into sashimi, i had twice the servings yum! hehehe.
well, i liked the breakfast, but the main dish for dinner was kinda weird.
Comment by tlcorbin
The best meals aboard a plane were from SE Asia, and I haven't met a meal on them that I failed to love.
Raven
Comment by What's Your Story?
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Big Day Plunge
raven: You'll never go hungry then!
Comment by Mia
The best airline food I've ever tasted is Neil Perry's eggplant parmigiana which is supposedly served in first class on QANTAS. Of course, I've never eaten in there but I have the recipe here at home and it's a resounding success every time I serve it.
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Comment by Mia
Sure! Here is the recipe (I'd add it as an attachment but can't figure out how).
Warning: it does take a while to prepare. Best done in a couple of afternoon hours with a glass of wine and some good music in the background. Also, Neil Perry says it tastes even better after a few days so it's something u can prepare in advance!
1 Kg small eggplants (although I have made do with two rather large ones)
sea salt
extra virgin olive oil, for frying
plain all-purpose flour for dusting
300g fresh buffalo (best) or cow's milk mozzarella, cut into 3mm thick slices
3 tablespoons freshly grated parmesan
1 small handful basil leaves, torn
tomato sauce - great simple sauce to use for all manner of pasta dishes, etc! I use it for nearly everything now. Will not hurt to double quantities.
800g tinned chopped roma (plum) tomatoes (2 tins)
1 1/2 tablespoons extra virgin olive oil
2 garlic cloves, finely diced
1 1/2 teaspoons caster sugar
sea salt and freshly ground black pepper
basil oil - also good for just about anything- pastas, salads etc. Makes a nice gift if bottled prettily! In this recipe, is not actually necessary as is only used for serving
2 large handfuls basil leaves
250ml extra virgin olive oil
To make the basil oil, blanch the basil leaves in boiling water, drain immediately and refresh in iced water. Drain again and squeeze out the excess water. Blend the basil leaves and oil in a blender until well combined, then pour into a jug and let stand overnight. Pour through a strainer lined with muslin (cheesecloth - go to spotlight - or use a plunger, but not as good
To make the tomato sauce, combine the tomatoes and their juice, the oil, garlic and sugar in a saucepan and season with sea salt and freshly ground pepper. Simmer over medium heat until reduced by half. Adjust the seasoning if necessary.
For the eggplant parmigiana, cut the eggplant into 1cm thick slices lengthways. Place the slices into a colander, sprinkle with salt and let stand 1 hour. Rinse the eggplant to remove the salt and pat dry with a paper towel.
Heat a shallow layer of oil in a frying pan, dust the eggplant slices in flour and shake off any excess. Shallow-fry the eggplant, in batches, until golden brown on both sides, then drain on paper towel.
To assemble, lightly grease a 2.25 litre baking dish and line the base with a layer of fried eggplant. Spread with some tomato sauce, then scatter with a little of the mozzarella, parmesan and basil leaves. (not too much mozzarella or u'll run out). Repeat this process twice, then finish with a final layer of eggplant. Bake the parmigiana in a preheated oven at 180 degrees for 10-15 mins, or until warmed through. Divide and serve with basil oil.
This is an absolute winner at dinner parties, lunches etc. I made it when I was visiting Nonna (my partner's grandmother- I've mentioned her before) and that night was the first and only night she actually spoke to me!
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