Craig Cooks

everyday experiments with food

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  • Pan-fried Swordfish

    Pan-fried Swordfish
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    Roast Turmeric Butter Cauliflower
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    Seven Spice Chicken with Flatbread
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    Chinese Braised Duck
  • Muscat Braised Goat

    Muscat Braised Goat

Pan-fried Swordfish

May 4, 2022 By admin Leave a Comment

This a fabulous and relatively simple dish from Gary Mehigan. Gary and George’s Your Place or Mine is a really great cookbook. The recipes are tasty, a bit different (in a good way) and not too difficult. Some are super-easy. I highly recommend it. Yes I amended the recipe a bit…

Ingredients
100g dried figs
Olive oil
1 eschallot, sliced thinly
1 small clove garlic, sliced thinly
250ml dry white wine
60g green Sicilian olives
80g small caperberries (or capers)
1 cup flat leaf parsley, finely chopped
4 swordfish steaks
4 large potatoes, each cut into 6 pieces
2 slices of thick, day old bread, preferably sourdough, cubed
1 lemon, thinly sliced
Fig vino cotto

1. Cover the dried figs with boiling water for 10 mins. Drain, pat dry and quarter.

2. Cook eschallot and garlic in 1 tbsp olive oil on medium heat for 2 mins, stirring. Add wine and figs. Cook on high heat until 1/4 cup of liquid remains.

3. Remove from heat. Add olives, 2 tbsp olive oil and caperberries or capers. Allow to cool a little. Add salt, pepper and parsley.

4. Boil the potato pieces for about 7 minutes. Heat some olive oil in a pan and fry the potatoes, adding the bread pieces after 3 or 4 minutes.

5. Cook swordfish on highheat in some olive oil for 2-3 mins per side. They should be browned on the outside but medium rare inside.

6. Serve it all in a hot pan topped with lemon slices and drizzled with fig vino cotto (which I forgot to add).

This looks and tastes great. You really need Sicilian olives for this dish.

 

Muscat Braised Goat

June 28, 2021 By admin Leave a Comment

It all started with Swedes. Not Abba. Tonight’s dinner is based on a James Kidman recipe from his wonderful book Renaissance. It’s out of print. I bought a kilo of goat offcuts for $10 reduced from $20. I used to buy half a goat at the Adelaide Markets for $9 a kilo. Then the price… 

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Pork with Apple Parsnip Puree

June 19, 2021 By admin Leave a Comment

We made panko-crumbed pork loin with crispy parsnip skins. baked fennel, an apple-parsnip puree and poached leek with a mustard vinagrette. It was pretty good and I’m posting a couple of elements here so as not to lose them. The puree recipe came from  F00d52 with slight amendment. It’s a great site, so please go… 

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Lemon Verbena Ice Cream

June 13, 2021 By admin Leave a Comment

After they mentioned lemon verbena on Masterchef a hundred times, I finally decided to buy a plant when we moved to Melbourne two years ago. We made ice cream and tea. Over the first winter i thought the plant had died. It can back and flourished! Lemon verbena smells and tastes amazing. Dried leaves in… 

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KFC Korean Fried Chicken

June 13, 2021 By admin Leave a Comment

The other day I had a rushed introduction to making KFC – Korean Fried Chicken wings. Thanks to COVID lockdown, a lunch meeting moved from Gami Chicken to Zoom. I was challenged to make my own fried chicken so I did. Korean fried chicken is a serious thing, apparently. I’ve never eaten it or made… 

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THE COOK

I now cook on Mornington Peninsula in Victoria, Australia, having moved recently from the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Meanwhile our Adelaide Hills garden has cherry, peach, almond, citrus, olive, pomegranate and fig trees which are suffering neglect! Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

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