Another super hot write-up by the Walk & Talk.
Information and beautiful pictures about being in Hong Kong but not having to pay to fly there.
Similar to “being in India” whilst at the Bangledesh Market in Chatsworth Durban South Africa.
Now back to business. Here is an image I found of Octopus Takoyaki:
Now that I have your attention; click right here to see why I say the Walk & Talk strikes it hot at Richmond Night Market!
Now those of you that know me well, know that I like a really hearty breakfast at a really cheap price.
Spur (especially Southway Mall) has always been a front-runner. Their Westwood branch (also in Durban) improved vastly after slight prompting.
So obviously Timol and I got hugely excited when we came across Mimmos in Umhlanga.
A lovely Sunday morning ride on the motorbike or in the Ford Ranger with Roscoe the dog on the back.
We have been there a good few times and the waitrons are always so accommodating (Roscoe get fed bits of bacon fat).
The hot-deal breakfasts have been yummy and yes.. good value for money. Good parking outside too!
Look what you get for R24.90; one of the best deals in town
And for under R20.00
Buffet costs more if you want to pig-out
For the sweet tooth
Up close and decadent
Coffee (now this is where it slips a little)
The coffee could have been warmer.
The breakfast below.. (well the eggs speak for themselves: should have been soft)
The chicken sausages were “rubber” (taste & feel) and I tried to bounce a section of one to show Timol, who does not want to return to Mimmos.
Other things that morning were not firing a 100% but we won’t go there.
Now this blog is for celebrating good food and not having a go at anyone.
So I will forward this post to Mimmos and I am sure (just like Spur WW); they will up their game so they can continue drawing customers like Timol and I (who previously had at least three top drawer breakfasts in a row).
Good luck Mimmos!
We will visit once more and hope all is back to normal (please – I have seen you draw more customers than your neighboring “competitors”).
You are the only ones who can challenge Spur.
PS – I don’t go to W…Y and all the other spots who have failed to offer value for money in the breakfast department.
We previously had a look at Timol’s tin fish creation with Pilchards.
That tasted great!
Now the Sardines (also a Lucky Star product) get a chance to delight the taste-buds.
Now before we jump into the end result, let us explore what the term “Sardine fever” means to us folk living on the East Coast of South Africa.
Let us go back to Timol’s latest creation:
- Mince up fish
- Add chopped onion & green chilli
- Toss in diced tomato
- Add salt to taste and Dhania (Coriander) leaves if you have
- Mix all
- Lump generously onto toasted wholewheat bread and enjoy!
Well done Timol.
Coming soon… peri-peri chicken burger made for Timol by Andy (I had to reciprocate of course).
The Weber braai has been neglected for a few years now (he confesses with an embarrassed look on his face).
It was due time to give Timol a break and there was dead but fresh chicken laid out in the kitchen.
I vaguely recalled the “indirect method” of cooking.
The Weber site reveals:
“Indirect braaing is the right method for cooking thicker foods and anything that is likely to have burnt on the outside (surface) before it has had time to cook through to the middle. For example, cuts of meat over 5 centimetres in thickness or foods that are so delicate that direct exposure to the heat source would dry them out or scorch them. Also use this method for grilling with a rotisserie.
It is similar to roasting, but with the added benefits of that grilled texture, flavour and appearance you can’t get from an oven. Heat rises, reflects off the lid and inside surfaces of the grill, and slowly cooks the food evenly on all sides. The circulating heat works much like a convection oven, so there’s no need to turn the food.”
Now I would be lying if I told you exactly what I rubbed onto and into Mr Raw Skinless Chicken and some par-cooked potatoes on Sunday the 29th of July 2012, but it was something along the lines below:
- Olive oil
- Rosemary (the herb)
- Mixed herbs
- Black pepper
The chicken and potatoes were placed onto a baking tray, sealed with aluminium foil and dumped onto the grill (two trays of coal burning on either side of the tray). The lid was then placed on to cover the braai.
Photograph before sealing with foil
The Weber did its thing for about 45 minutes before I removed the foil to brown the top for another 20 minutes or so (don’t wait so long next time).
The final product, dished up in a casserole dish, is shown below