October 22, 2015

The Tiger, Harry's Cafe de Wheels

The Tiger - beef pie topped with mashed potato, mushy peas and gravy
Hot beef roll with gravy and Hot Dog de Wheels - Contiential Viennese smoked frankfurt, mushy peas, chilli con carne, garlic onions and cheese and chilli sauce
Pie and Peas - beef pie topped with mushy peas

  • The Tiger, number 26 on the top 100 Sydney dishes to die for list (The Sunday Telegraph, Dec 14)
Dating back to the late 1930's, Harry's Cafe de Wheels is an iconic Sydney establishment. First set up outside the Wollomooloo naval dockyard where it still remains it has expended to other areas of Sydney and Newcastle.

Making number 26 on the 100 Sydney dishes to die for list is The Tiger. Having had other Harry's pies in the past, I was keen to try this pie.

A meal in itself, the beef pie was topped with mashed potato, mushy peas and gravy. With a decent amount of mashed potato and mushy peas the pool of gravy sitting on top of the pie quickly disappeared. I was tempted to ask for more. A little messy a number of napkins were needed, but was easily forgiven. Overall it was a filling and tasty pie that I will order again!

If you haven't tried The Tiger, get to your local Harry's and order one! If pies aren't your thing don't be deterred, Harry's also serves hot dogs and hot rolls.

October 18, 2015

Mushroom, bacon, pea and spinach penne

Today's recipe is a quick and easy vegetable and bacon pasta dish which I quickly put together a few weeks ago when I didn't have much in the fridge, hence the two different pastas.

7 button mushrooms
2 rashers bacon
1/2 cup frozen peas
70g frozen spinach
200ml cream
1 heaped tbsp basil pesto
400g penne/spiral pasta
Parmesan cheese to serve

1. Place a large pot of water with salt on the stove top and bring to the boil.
2. Slice mushrooms and cut bacon into 1-2cm pieces and place in a preheated pan with a little olive oil.
3. Once slightly golden, add the peas and spinach  and cook for a minute or two.
4. By this stage the pot of water should be rapidly boiling, add the pasta and cook till al dente.
5. Add the cream and pesto to the pan and stir, when the sauce starts to bubble drop the temperature to a gentle simmer.
6. Once the pasta is al dente remove from the heat and drain in a colander.
7. Add the pasta to the pan and mix till it has been evenly coated by the sauce, cook for a minute or two. Remove from the heat.
8. Season with salt and pepper, serve on individual plates or in a large bowl and top with parmesan.

Serves 4