Pile on the Sauce!

There’s nothing that fills a hungry tummy quite like low and slow cooked brisket. Falling apart at the touch of a fork, it’s juicy and tender, smothered in lashings of sauce, piled into a bun.

Little BoHo has gained a big reputation since Nigel and Janet Leishman took over the café last year, with diner travelling across the coast for Nigel’s food and excellent service.

After years owning La Strada Restaurant, catering and working in the meat industry, Nigel now runs the café, with catering available for off-site functions.

Serving a full breakfast menu as well as a cabinet of ‘food to go’, Nigel’s most popular items in the café are his daily baked gluten-free bread and brunchtime meat-filled rolls.

Slow cooking his brisket for 12 hours in a Hark smoker, the meat is luscious and juicy. Smothered in Nigel’s homemade tomato chutney to add depth of flavour, topped with rocket, shaved Parmesan and Alabama white BBQ sauce, it’s all packed into a crisp-crusted soft doughy French bun that Nigel bakes in house ($12). The generous serving of meat in a top roll makes a rustic feast of a meal that could be eaten over two sittings (unless you’re doing pickup after a surf). If you call ahead, you can park in the driveway and collect your meal.

Here’s Nigel’s recipe for his chutney, also available for purchase in Little BoHo Café. Treasure it! It’s the best we’ve tasted.

Little Boho’s Tomato Chutney

Ingredients

2.5kg ripe tomatoes

500g red onion

1 tbsp garlic, crushed

1 tbsp ginger, crushed

1 cup coriander, finely chopped

1.5 cups sultanas

2 cups brown sugar

1 cup white balsamic vinegar

2 tbsp Keen’s mustard powder

2 tbsp cracked black pepper

2 tbsp table salt

1 tbsp chilli flakes

350g tomato paste

Method

  1. Dice tomatoes and red onion.
  2. Sauté red onion, garlic and ginger until soft.
  3. Add mustard powder, salt, pepper and chilli. Sauté for 3 mins.
  4. Add tomatoes, coriander, sultanas, sugar and vinegar and simmer on slow heat for 1 hour.
  5. Add tomato paste and simmer for a further 1.5 hours approximately or until chutney thickens.
  6. Bottle in sterilized jars.

Little BoHo Café, 18 Christine Ave., Miami Ph: 0403 756 023

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NOTE: This article was published in The Sun on 1 May 2018.

 

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