Wednesday, October 1, 2014
I am also a big believer in balance. I have balanced the healthy fish, salsa verde and kale with potato wedges baked in goose fat.
That should keep all the gods happy.
This time I used it to braise a piece of Berkshire pork belly from the Byron Bay hinterland about 50 kms from here.
Friday, September 26, 2014
This was quickly seared, skin side only, in coconut oil.
A tangle of Asian microherbs on top, dressed with macadamia oil, rice vinegar, lime juice and a couple of drops of sesame oil.
So here they are with a dusting of sea salt, dried chilli and rosemary. Small eggplants interleaved with tomato and with panko crumbs on top went into the oven until soft and golden. Amoroso tomatoes caramelised until dark, sticky and concentrated. Tangy salsa verde to liven things up.
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.