Chow Down to Eurovision 2016 Good Morning Australia

With the incredible performance of Dami Im last night in Semi Final 2 it makes perfect sense to have an Australian focus on the Chow Down to Eurovision....Breakfast!

Apart from crazed screaming it is difficult to put into words the feeling of being in the Globen arena and witnessing the response to Dami's performance. People jumped to their feet applauding in the biggest reaction of any song for the night. 

I could not be prouder of Dami representing our country to show the amazing talent and diversity that makes us a great and potential Eurovision winning nation? (I know better not put the mockers on it)

So for everyone back in Australia getting up at 5am to cheer Dami on you are going to need a good hearty breakfast......which would also work in Stockholm after leaving Euroclub in time for breakfast! (yet to find a kebab van) 

I have kept the Eurovision flavour drawing from Spain with a simple hot breakfast you can just pop in the oven.
You can make the sauce ahead and just put it together at 4.30am so its ready for when the Eurovision theme tune rings out at 5am!

Spanish baked eggs

Ingredients

• 1 large brown onion diced
• 4 large roma tomatoes chopped
• 1 red capsicum de-seeded and chopped
• Olive oil

• 4-5 large potatoes cooked
• 1 large red onion
• 2 chorizo
• 100g pancetta
• 4 tomatoes
• 3 red capsicums
• 6 eggs
• Chilli optional

Method

• Sauce: Add a large splash of olive oil to a heavy based saucepan
• On a very low heat add diced onions and simmer for about five minutes
• Add the chopped tomatoes and capsicum and simmer on low for about 20-30 minutes
• Blend
• Roughly chop the cooked potatoes
• Slice the chorizo and pancetta 
• Roughly chop red onion, capsicums and tomatoes
• In a large pan add more olive oil
• Lightly fry chorizo, pancetta and red onion
• Add potato, tomato and capsicum 
• Add sauce and stir to combine
• Make indents with the back of  ladle and crack in the eggs
• Bake at 180°C for 20 minutes (15 if you like a runny egg)

You can add more eggs if required....just squeeze them in

Top with some sliced chilli to give you that extra wake up call

Some previous Chow Down to Eurovision breakfast dishes:

2014 Israel Apples in Pyjamas

2014 Germany Farmers Breakfast 

2013 Bulgaria Panagyurski Eggs

Chow Down to Eurovision 2016 - Dami Im Answering The Call With Cake

Its a very special day in Stockholm with the first on stage rehearsal for Australia in Eurovision 2016. Dami Im has been sensational at the live performances I've seen, so I can't wait to see what she has in store the Eurovision stage. 

SBS and the #DamiArmy have been asking Australia to answer the call but you know when Julia Zemiro declares they are going to need more catering it's my cue to get on board.

The Chow Down to Eurovision has featured many dishes inspired by Eurovision songs but the only other dish created specifically for a single performer is the Conchita's Phoenix Linzer Torte and well we all know what happened to Conchita....#JustSaying

The security guards at EuroClub have told me how much they love the new Carpenters album, so let's hope that translates into votes!

This outfit is the "going to the ball puffy dress" version of the dress Dami wore in the tv commercial. 

With Eurovision rules you can only have 6 people on stage......how many if they are made of cake?

After 11 shops this was the only doll I found that wasn't blonde!

Should have gone to ebay as they had a great diversity of dolls.

The base of the cake is a dense chocolate cake and then there is a whole army, or should I say DamiArmy, of fondant!

Wishing Dami Im the best time in Eurovision 2016. We are all behind you!

For the ultimate in Eurovision party food, which contestant from this year would you most like to have as a cake?

Chow Down to Eurovision 2016 Come To Eat

Come To Eat

Good Evening Europe and Good Morning Australia,
it is with immense pleasure that I kick off Chow Down to Eurovision 2016 Come To Eat live from Stockholm.

With 2016 being the year of format changes for Eurovision, the Chow Down to Eurovision (never one to miss a party) will also have a couple of format changes.

This year instead of presenting a dish for every country there will be three main elements to this year's Chow Down to Eurovision.

• Come To Eat where I will try the local delicacies Stockholm has to offer
• Selected dishes to assist with Eurovision food and party ideas from an Australian perspective
• I've got a cake to bake, when Eurovision and cake collide

Don't forget you can follow my adventures in Stockholm on Twitter, Facebook, and Instagram via #MrSauceatESC

In episode One in The Chow Down to Eurovision 2016 Come to Eat food adventure I try Kex Choklad (even though I call it Chokolade)

Did I get off the plane in Japan???

Chow Down to Eurovision 2015 - Austria

Good Evening Europe, this is Melbourne airport calling....
Now we have finally arrived at the ultimate country in the Chow Down to Eurovision 2015 #Building Brunches!......I know it's only taken a year...I have been a tad busy!

So as I write this from the lounge, waiting to board my flight to Stockholm and Eurovision 2016 #MrSauceatESC (official hashtag) I will not get on the plane until this is finished.
I hear them calling me...they keep calling, cal-al-al-ing! (see what I did there)

This potato salad to accompany wiener schnitzel would be the most authentic and researched dish in Chow Down to Eurovision. Following a market tour of Vienna Naschmarkt this dish was created on location in Vienna, in an apartment walking distance from the stadhallen....it couldn't have soaked up more essence of Eurovision if Conchita had peeled the potatoes herself!

Potato Salad with Wiener Schnitzel
Ingredients

• 3 potatoes
• 1 white onion
• 1-2 tbsp vinegar
• 1 tbsp olive oil (or pumpkin seed)

Method

• Boil potatoes
• Roughly slice/dice potatoes
• Slice onion
• Combine potato and onion and dress with vinegar and oil
• Season with salt and white pepper

Now while the dish was well researched it was thrown together on my last night in Vienna!

Some readers may be shocked to know I didn't bake the bread for the crumb on the schnitzel....though in actual fact I didn't make the schnitzel at all....in actual fact I didn't even buy the schnitzel as AB did go down to the take away under the apartment and bought the schnitzel while I made the potato salad! Bless him!

Far from the comfort of  Don't Boil The Sauce! HQ there is always a way to get the job done. 

The Makemakes along with Ann Sophie scored 0 points in Vienna which is outragous for a host country, so with 2016 being the year to change the voting systems I have declared Austria and Germany the winners of Chow Down to Eurovision 2015!

Previous Austria Chow Down to Eurovision:

2014 Conchita's Phoenix Linzer Torte

2013 Lamb on Hay

See You In Stockholm!!!!

Chow Down to Eurovision 2015 - France

Bonsoir Europa this is Paris calling for the next installment of our Eurovision food tour....does anyone have a breath mint?

France's entry is a dish that I have wanted to do since the birth of the Chow Down to Eurovision, forty clove garlic chicken because I am garlic obsessed.

I could go on and on about my love of garlic but as this is the second last country I think it's best to....what is French for "just get on with it"?

Forty Clove Garlic Chicken with Creamy Garlic Sauce
Ingredients

• 40 cloves of garlic (skin on) 
• 1kg chicken thighs 
• 1kg chicken legs 
• .5kg chicken wings 
• 30mls olive oil 
• 30g lard 
• 1 large carrot 
• 1 leek 
• 2 stalks celery with leaves 
• Sprigs of parsley 
• Sprigs a thyme 
• Sprigs of tarragon 
• 250ml white wine 
• 80ml cream 

Method

• Cut the carrots into small batons (or just chop) 
• Roughly chop leek and celery 
• Add carrots, leek and celery to a large baking dish (one with a lid) 
• Add a handful of garlic cloves 
• Chop a couple of sprigs of herbs and add to vegetables 
• In a deep frypan heat the oil and lard and brown the chicken in batches (be careful this is a spitter) 
• Arrange the chicken in the baking dish and cover with remaining garlic 
• Add a few more sprigs of herbs 
• Pour the wine into the frypan and then pour over the chicken 
• Bake at 180 °C for 1 hour with the lid on 
• After 1 hour bake a further 15 minutes at 200°C lid off 
• Remove chicken and most of the garlic and vegetables from the baking tray onto a serving plate 
• Pass the liquid and any remaining garlic or vegetable through a sieve into a medium saucepan 
• Skim some of the fat off the top 
• Bring to the boil and whisk through 1-2 tablespoons of flour 
• When thickened add 1/3 cup thick cream 
• Pass the sauce through a sieve for an extra smooth sauce 
• Serve with extra sauce, roasted garlic and a crunchy baguette

A delicious base

Browned and ready to go in the oven

Golden and juicy the way chicken should be!

Who doesn't love a glistening thigh?

Lisa Angell delivered an incredible performance for France with one of best uses of video wall the contest has every seen! Yes I heard the people sing and I was ready to raise my banner high, unbelievably France scored just 3 points and come 25th!

I'm not sure what the voters were watching but I don't think it was this??

Past France Chow Down to Eurovision:

2014 Tarte Tartin

2013 Liver and Jam

Chow Down to Eurovision 2015 - United Kingdom

Our third to last country in the #BuildingBrunches Eurovision food tour is the United Kingdom.

There are some dishes in The Chow Down to Eurovision that are not only influenced by the competing nation but by the competing song like 2014's Cake to Bake from Latvia. 

The United Kingdom entry Still in Love With You gave us the sound of the 1920's which makes me think Prohibition which really just makes us all think of alcohol.

So.....

Gin and Tonic Ice Cream Party Bombes

Ingredients

• 6 egg yolks
• 100g sugar
• 700ml milk
• 125ml cream
• 100ml tonic syrup  (I buy Sinkonah tonic not sponsored )

Method

• In a heavy base saucepan add eggs, milk, sugar, cream and whisk.
• Keep stirring over a low heat until the custard thickening enough to coat the back of a spoon.
• Be careful not to overcook it or it will curdle.
• Add tonic and stir to combine
• Chill while stiring in a bowl over an ice bath (this will help to make a smoother ice cream)
• Put into ice cream machine and churn as per manufactures instructions
• Fill lined Texas muffin pan with ice cream (recipe makes more ice cream than required, winning!)
• Freeze for a few hours

Lime Gin Jelly
Ingredients

• 200g sugar
• 5 limes zest and juice
• 100ml water
• 100ml gin
• 3 gelatin leaves
• Green food colour if desired

Method

• Soak gelatin leaves as per packet
• Add sugar, lime zest, juice and water to a saucepan
• Simmer over medium heat till the sugar dissolves
• Remove from the heat
• Add the gin and gelatin leave as stir to incorporate the gelatin
• Add a drop of green food colour if desired
• Pour into a bowl and refrigerate till set

Italian Meringue
Ingredients

• 4 egg white
• 200g sugar
• 100ml water

Method

• In a saucepan add the sugar and water
• Dissolve the sugar over low heat and slowly bring up to 120°C
• Beat the egg white to firm peak
• Slowly pour the sugar syrup into the egg whites while constantly beating till cool (a stand mixer is good for this)
• Add meringue to a piping bag 

Chocolate crumbs

1/2 packet chocolate biscuits blitzed in a food processor

If I was on Master Chef I'd probably call this a deconstructed biscuit!

To assemble

• Scoop a well into the middle of the bombes
• Fill the cavity with lime jelly (a piping bag helps)
• Cover with over the hole with ice cream and freeze for 1 hour
• Remove bombes from muffin tin and remove lining
• Cover with chocolate soil
• Pipe with Italian meringue to decorate 
• Serve before melting

Traditionally a G&T doesn't have chocolate but isn't everything better with chocolate

If when you go to blowtorch the meringue find you have run out of gas, just leave them white and say that's how they are meant to be!

G&T and yes still in love with you...

One of the highlights for me in Vienna was the pleasure of meeting the lovely Electro Velvet and Bianca announcing she had seen my video with Carly Findlay about disability and Eurovision, to my obvious shock.....someone watches my videos???

For anyone concerned I do believe that Bianca's handbag did survive our meeting, but it was a close call for a moment there!

I'm sorry Alex I didn't get you anything but you are always welcome to pop in for a G&T anytime you're in town.

Electro Velvet brought a fun change of pace to the Eurovision final with the 1920's inspired I'm still in Love With You which placed 24th.

As I sing along to Eurovision on my daily commute I'm no stranger to be bit of self praise....
"Sounding good Sugar!"

Previous United Kingdom Chow Down to Eurovision:

2014 Valerie's Prawn Shells

2013 Luxury Salmon and Caper Pie

It does look like I basically made the same dish 2 years in a row but that's really nothing new in Eurovision is it??

Chow Down to Eurovision 2015 - Spain

Hola, and well as the song goes...Oh I'm (we're) off to sunny Spain! 

Which in a random piece of Eurovision trivia, was sung by Swedish singer Sylia who twice tried at Melodifestivalen to represent Sweden (2002, 2013) though imagine if Sweden had selected Y Via Espana to represent them in 1974 we could all be saying ABBA who?

So onto our Spanish entry in our Eurovision food passport and it couldn't be easier. 

I discovered this recipe while flipping through cookbooks in a library....Libraries are basically bookshops but you can peruse through the books and no one yells "you gonna buy that mister? This aint a library!" 

When I saw a soup that was basically old bread I thought we have a winner as I usually have a lot of bread needing a home!

This recipe is the perfect addition to your Eurovision menu as its so quick you can have it done before the first votes spokesperson have gotten through how much they really really really enjoyed the wonderful show!

The recipe was inspired by the Bread and Garlic Soup with Saffron recipe in the 

MoVida Spanish Culinary Adventures by Frank Camorra and Richard Cornish

Garlic and Bread Soup (Sopa Castellana)

• 4-5 thick slices of few day old sour dough
• 5-6 garlic cloves
• Olive oil
• Saffron
• 1.5 litres of chicken or vegetable stock
• 2 tbsp. cream
• Sweet paprika

Method

• Break up the bread and bake in a 150°C oven for about 5-10 minutes, don't let it burn
• Finely slice the garlic
• Add a good glug of olive oil a large heavy base saucepan on medium heat
• Add the garlic to the saucepan but don't let it brown
• Add the saffron and stir
• Pour in the stock and let boil
• Add the bread and stir
• Add cream 
• Serve topped with paprika 

You don't have to bake the bread yourselves........I guess we don't all love our families and friends (I'm joking don't write in!)

Edurne placed 21st in the final with Amanecer which is a shame as I really love this song and it would be among my most played of 2015.  

The passion of the Spanish fans I witnessed in the press centre was a true inspiration, hugging, crying, cheering all while completely focused on every second of the rehearsal. 

Many onlookers could call their enthusiasm OTT (not Lepland) Over The Top but I admire just how much they support their artists. 

There are quite a few countries that could take a leaf out of Spain's book when it comes to getting behind your entry!

Previous Spain Chow Down to Eurovision:

2014 Chicken and Chorizo Burgers

2013 Pork cooked in milk