Okay, so today I spent most of my time riding my horse and mustering cattle with my dad. It may have just been heat wave delirium that sent us into a chatty frenzy, but either way, we covered topics from who was set to win the looming Queensland elections, which five people (dead or alive) we would invite to dinner and what superpower we dream about possessing, all the while scanning the paddock for rogue cattle.
Dad’s first dinner guest was slightly disappointing for a man I would describe as hyper-intellectual (cough, Liz Hurley?!), but he made up for it quick-smart with his supreme x-ray vision retort – delivered sans-judgment after a swift 0.75 second thinking lag. You can probably already understand that farm work is where we get to bond, and I would say we have a pretty rock solid trust-ship. On horseback was the time dad asked me if I’d ever smoked “the marijuana.” Awkward convo entailed. So you would probably wonder – with this supreme safe circle we have developed – why I would consider poisoning my own father. But I did. And he had no idea.
We came home from work today and I started prepping lunch.
He was all like, Oh, epic, bolognaise! I smiled and nodded. Instead, I served him up this matcha-spiked green tea Pappardelle with Chinese mushroom and tofu sauce. It may have only been through omission, but I have never lied to him before. At first he just gently queried what the funny grey meat was. But he is sharp my dad. Before long he was like, Oh my god, this is exactly like the green smoothie debacle, isn’t it? Don’t worry, we talked about it and we are okay now. He said I needn’t trick him into eating things, because he likes my weird food. So there you have it, a man who grows steak for a living – as true blue as they come – can unabashedly sit down to tofu and mushroom green tea pasta.
- 2.5 cups flour
- 2 tablespoons matcha powder
- 3 eggs, 2 egg yolks + 4 tablespoons ice water, whisked
- 2 tablespoons Himalayan pink salt
- 300g firm tofu, grated
- 2 cups mushrooms, diced
- ¼ cup sesame oil
- 1 tablespoon Chinese five spice
- 3 tablespoons lemon juice
- 1 tablespoon honey
- 3 tablespoons soy sauce
- 2 tablespoons grated ginger
- 1 tablespoon diced chilli
- 2 tablespoons rice wine vinegar
- 2 tablespoons sweet + sour sauce
- 1 diced brown onion
- For the pappardelle, combine flour, matcha powder and salt in a food processor. Slowly add in egg mix until dough starts to form a breadcrumb-like texture.
- On a floured surface, kneed it together into a ball and refridgerate covered in cling wrap for about 20 minutes.
- Remove from fridge and roll out as thin as possible before slicing into thin strips. You may have to do this in batches. If you are super lucky/awesome, you will have a pasta machine.
- For the sauce, sauté the mushrooms, onion, tofu, ginger, garlic and chilli in the peanut oil.
- In a jar, mix remaining ingredients and shake to combine. Pour into saucepan and simmer until most of the liquid has evaporated.
- Serve over green tea pappardelle.