AB: Food of Champions
Having moved away from the native home (Blue and White Cafe, North Adelaide) of the culinary delight which is the AB, an after one disastrous attempt to explain the concept to the local fish'n'chip place. I finally got organised to just go and make one myself.
The wikipedia article explaining the concept has regrettably been deleted, the only reference I can find is: The Advertiser, 14-07-2005, Ed: 1 - State, Pg: 029. They sanitise the acronym somewhat.
To make a somewhat gourmet equivalent of an AB I:
- First, sliced potatoes into something between "chips" and "wedges" and put them in the oven.
- Got some lamb (on special at the local supermarket), appropriately diced it up and fried it with a bunch of random herbs (oregano,rosemary and thyme featured heavily).
- In another pan, fried up some diced tomatoes with garlic and some fresh red chili.
- Having managed to get everything ready almost at the same time, assembled all ingredients in the normal fashion (i.e. chip layer, followed by lamb layer, followed by tomato/garlic/chili layer)
It looked like the following:
Result? Tasty, though admittedly not quite the same. I could have done without the chili hypnosis (take chili, slice, slice, slice, repeat) - it ended up hotter than even an extra hot AB. The original adds the tomato/garlic/chili as three separate sauces liberally squirted over the chip and lamb layers - I chose to combine all three, which was the biggest deviation from what Lincoln brought down to the Blue and White on a stone tablet. On the other hand, my version probably had half the fat of the real thing. I don't think I'll change much in my next attempt.
