BBQ
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…
Prawn and Smoked Trout Salad
We’ve been eating a lot of seafood during very hot weather over the last few weeks. Yesterday I smoked a rainbow trout with 1/3 cup each of green tea, brown sugar and jasmine rice. I use an old wok lined with a few layers of alfoil and a circular wire rack to sit in it….
Making Roti Jala
I’ve just made Roti Jala so I thought I’d post in more detail about this. This is a Malaysian lattice pancake that is used to soak up the sauce of a meal. Tonight we ate it with a Chicken Kapitan Curry and some stir-fried vegetables. We first ate Roti Jala when we visited Malaysia in…
Asian Prawn & Papaya Salad
BBQ prawns with glass noodles green papaya red capsicum snow peas coriander vietnamese mint basil eschallot leaves Dressing of chilli, garlic, lime juice, palm sugar, fish sauce dressing, a splash of soy sauce Fried shallots and crushed peanut on top I’ve decided that Asian salads are a thing.
Fruit
Hot Sauce Week
I was given a bunch of these chillies this week so I thought I’d dive into making hot sauce! I’ve made BBQ sauces quite a few times, mainly from or inspired by the ones in this book. I can’t fine it in print any more. It has 8 basic sauces from different regions in the…
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…
Feta and Lamb Gozleme
Tonight I made gozleme for the first time, and it turned out really well. I hunted my cookbooks and online for recipes, and they were all varied. Some had yeast and some didn’t. Some were flour and oil. Some included yoghurt. In the end I based it on this recipe from Gourmet Traveller. I made…
BBQ Whiting with Tarragon Butter Sauce
Here’s my first attempt at a dish from Josh Niland’s remarkable and scary cookbook “The Whole Fish”. Josh is renowned for using the whole fish. THE WHOLE FISH. I surprised the person at the local fish market (a favourite haunt) when I said that I wanted to scale and gut the whiting myself. Having done…
Meat
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…
Feta and Lamb Gozleme
Tonight I made gozleme for the first time, and it turned out really well. I hunted my cookbooks and online for recipes, and they were all varied. Some had yeast and some didn’t. Some were flour and oil. Some included yoghurt. In the end I based it on this recipe from Gourmet Traveller. I made…
Sous Vide Moroccan Lamb
I cooked a half leg of lamb for 15 hours overnight in the souse vide water bath. I use an Anova Precision Cooker stick and a Trespade Vacuum Sealer. The cooking time came from Dale Prentice’s excellent book “At Home with Souse Vide” (stunning photos by my friend Mike Emmett and his friend Bec at…
Smoked Tomato Achiote Pork
Tonight I put a Mexican twist on a Spanish roast pork dish. The pork leg was studded with slices of 3 cloves of garlic. The pork was put in the following marinade for only a couple of hours and should have been longer. Marinade 50g tomato paste 1/2 cup red wine 1 tsp hot smoked…
