BBQ
Chinese Braised Duck
Last night I made a slight variation on this recipe from Taste. The sauce was good, and more importantly the duck cooking method worked really well. The duck marylands were cooked in a pan, skin side down, on low heat for 15 mins, then skin side up for 5 mins. Then they were covered in…
KFC Korean Fried Chicken
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…
Steamed Pork Buns
I have a goal of becoming a bun gun. That’s right, a dumpling king. It’s going to take years of practice so I might as well get started. Neil Perry’s Spice Temple is my guide. It has a great array of different kinds of dumplings with recipes for dough and filling. The other night I…
Steamed Asian Scallops
Since moving to Victoria I’ve been spoilt by seafood choices, with several markets around. A big shout of the “The Big Fish” Fish Market at Carrum Downs for fantastic fresh fish, every single day. This is the first time I’ve bought “live” scallops. This simple steamed scallop recipe comes from Ken Hom’s “Hot Wok”. It’s…
Fruit
Slow-cooked Spanish Lamb
Here’s a variation of a dish that I’ve cooked on a charcoal BBQ a number of times. I call it Spanish Lamb and it consists of studding a lamb leg or shoulder with slivers of garlic clove, seasoning with salt and pepper, then smothering it with tomato paste and oregano (fresh or dried), and then…
Roast Cauliflower Soup with Coconut and Turmeric
This is a tasty soup enriched by the roasting of the caulflower. The recipe is from Laura Davidson’s website A Beautiful Plate and is apprently adapted from this cookbook. I only had half a small cauliflower (instead of 2) so I ended up adding less coconut milk (I had coconut cream), and it was still…
Three Middle Eastern Dips
I love learning about Middle Eastern cooking. I love the flavours, colours, mixture of savoury and sweet, and I also particularly like serving a table full of different plates of food where everyone can help themselves. As well as making flatbread, I like making simple, tasty, colourful dips. Here are two regulars on our table…
Roast Cauliflower & Spiced Honey Carrots with Whipped Hummus
I sometimes say “This dish is going on the Cafe Menu” – which means that if I were ever to start a cafe, this dish would be on the menu. I’ve gathered together three of Yotam Ottolenghi’s ideas and added a bit. Serves 2 people. Whipped Hummus I’m not even sure if Ottolenghi uses this…
Meat
Slow-cooked Spanish Lamb
Here’s a variation of a dish that I’ve cooked on a charcoal BBQ a number of times. I call it Spanish Lamb and it consists of studding a lamb leg or shoulder with slivers of garlic clove, seasoning with salt and pepper, then smothering it with tomato paste and oregano (fresh or dried), and then…
Muscat Braised Goat
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…
Pork with Apple Parsnip Puree
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…
Steamed Pork Buns
I have a goal of becoming a bun gun. That’s right, a dumpling king. It’s going to take years of practice so I might as well get started. Neil Perry’s Spice Temple is my guide. It has a great array of different kinds of dumplings with recipes for dough and filling. The other night I…
