Monday, September 15, 2014
What great culinary gifts México gave us with avocado, tomato and black beans. Come to think of it, we could add chocolate and corn to the list.
Sunday, September 14, 2014
The usual suspects as far as flavourings - garlic, soy sauce, chilli bean paste, ginger, fried eschalot, fish sauce, sugar, fresh chilli, coriander leaves and ground roasted rice.
Thursday, September 11, 2014
Home made harissa, pumpkin from our neighbours' farm and organic chickpeas cooked in chicken stock (home made). All this home-made start-from-scratch stuff makes me feel kind of Amish.
Friday, September 5, 2014
Nothing but fish flavour here. Pan seared, a squeeze of lemon juice, a sprinkle of sea salt.
Thursday, September 4, 2014
The streaky bacon comes from a family of Italian immigrants. It's not too salty and lightly smoked - just perfect. Remarkably (or encouragingly), both of these products come from supermarkets - not a place I normally shop for food.
Continuing the Franco-Italian theme, there are Puy lentils and polenta, both cooked using home-made quail stock.
Monday, September 1, 2014
Friday, August 29, 2014
Well, I think these Holmbrae chooks from the NSW Southern Highlands come closer than any other Australian chicken. This one was rubbed with rosemary salt (from Salt, Meats, Cheese) and simply roasted, along with wedges of choko, baby fennel and Dutch cream potatoes.
Thursday, August 28, 2014
So, chicken thigh with two salads it is.
Sunday, August 24, 2014
Australia produces some great wagyu (Kobe) beef. A lot of what's labelled wagyu here is a cross - usually wagyu and black Angus. The best pure wagyu gets shipped to Japan or snapped up by top-end restaurants. The big demand is for the premium cuts - porterhouse, eye fillet, rib fillet, rib. The rump cap is one of the unloved bits. Treated with love, it produces deliciously satisfying meals.
The piece I bought (about 1.25 kg) was braised whole in red wine, veal stock, with garlic, bay etc. It had about 6 hours cooking at 130C. Braised red cabbage underneath with baby kale leaves tossed in a tablespoon of walnut oil and a little red wine vinegar. Roasted garlic aïoli. Heaven.
I love lamb shoulder. It needs & deserves long slow cooking. This one was rubbed with rosemary, mint and garlic. I roasted it at 140C for 3 hours, then finished it on the BBQ.
Red capsicum jam is delicious, easy and versatile - gently braised in olive oil, with smoked paprika, cumin seeds and red wine vinegar. Then palm sugar added to caramelise.
Maple glazed heirloom carrots from the weekly farmers markets are so packed with flavour.
Saturday, August 23, 2014
I realised I haven't been cooking as much Mexican food as I used to. One dish doesn't make amends, but it's a start.
So, classic flavours here. Prawns dusted with a seasoning of ground chipotles and other goodies. Roasted organic corn, tomato, local avocado, black beans and coriander under it. A chipotle salsa reclining to the side and a clutch of microherbs on top.