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
Roast Turmeric Butter Cauliflower
The roast cauliflower part of this recipe comes from Duncan Welgemode’s Africola, a remarkable testament to the Adelaide restaurant of the same name. I’ve paired it with a lentil, tomato and roast capsicum curry topped with raisins and pine nuts, some home made hummus and flatbread. The cauliflower is simmered for 10 minutes before being…
Seven Spice Chicken with Flatbread
Here’s my middle eastern chicken with flatbread. I’m on the hunt for good but simple flatbread recipes, and this recipe from Gourmet Traveller did the trick. I did however add twice as much water, and then had to add more flour and yoghurt to compensate! Nevertheless, I’m standing by the recipe! The chicken recipe came…
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…
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…
Meat
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…
Grand Final Sausage Rolls
Today should be the Australian Rules Football Grand Final – it is always the last Saturday in September. Thanks to COVID-19 and a late start to a shortened competition, the Final is going to be a month late. Nevertheless, why not still make Grand Final Sausage Rolls. Eat some today and freeze some for next…
