BBQ
Making Sushi
You’re supposed to sing “making sushi” to the tune “making whoopee”! I’ve been getting into Japanese cooking a LOT, so you can expect a few posts on this. I ordered a couple of rice moulds and this is the first time I’ve used this one. It doubles as a little lunchbox. Some of these are…
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…
Fruit
Making Sushi
You’re supposed to sing “making sushi” to the tune “making whoopee”! I’ve been getting into Japanese cooking a LOT, so you can expect a few posts on this. I ordered a couple of rice moulds and this is the first time I’ve used this one. It doubles as a little lunchbox. Some of these are…
Tapas Internationalé
For the last couple of years we have watched the Eurovision Grand Final while eating freshly made tapas. Sometimes they are themed to particular countries, but this year it was all a bit more random. Here’s the menu! Served with sherry, Adelaide Hills bubbly and a Cab Merlot.
Spaghetti Carbonara
Since I haven’t posted for a while, here’s a photo while I get back on my bike. Spaghetti carbonara. Home made pasta tossed with grana padano. Prosciutto briefly pan-fried. Egg cooked sous vide on 63C for an hour. Fresh thyme. Perfect.
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…
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…
