Our dinner tonight – seared Australian scallops with a pea puree and diced mushies cooked in butter with a little soy sauce. The giant cows cous is from Jones the Grocer and it was simmered in mum’s pork soup for around 30 minutes. We also had grilled orange roughy which didn’t photograph well.
This weekend, I decided to pull out a couple of old recipes from the time I visited the Baipai Cooking School in Bangkok. I haven’t made these in a while but I really should keep them in my current repertoire – they are winners. The pictures aren’t as pretty as they ones I took at the cooking school but the flavours brought back memories of my visit to Thailand. The recipe cards that Baipai gave us for these recipes serve one – yes, one (1). I know that some people do need to only cook for one, but I have NEVER seen a recipe that provides measurements for serving one. So, I did some guess work and threw in what I thought was reasonable for serving six, however as I didn’t write the measurements down, you can do the sums for yourself if you’d like to try these recipes!
(Please note that I haven’t poured the tamarind sauce on yet in this photo)
Pandanus Chicken
(makes 5 pieces)
70 grams chicken thighs, cut into 5 bite-sized pieces
5 scented Pandanus leaves
1 clove garlic
1 coriander root, roughyl chopped
10 black pepper seeds
1 lemon grass stalk, cut into pieces
1 tsp sugar
1.5 tsp soy sauce
2 tsp oyster sauce
2 tsp sesame oil
1/2 tsp white sesame seeds
2 cups vegetable oil for deep frying
1. Pound garlic, coriander root, black pepper seeds and lemon grass together well
2. Mix the wet ingredients and sugar and sesame seeds with the chicken pieces and leave to marinate for at least 1 hour
3. Wrap each piece of chicken with a pandanus leaf
4. Deep fry the chicken on medium heat, turning regularly until cooked. Remove and rain well. (NB. I shallow fried them for a minute on each side then drained and put them in the oven to bake until cooked)
5. Serve with a dipping sauce of 1 tbs ketchup manis and 1/4 tsp roasted sesame seeds if you wish.
Prawns in Tamarind Sauce
3-4 medium prawns, shelled and deveined
1 tbs wheat flour
1 cup vegetable oil for deep frying
1 tbs shallots, finely sliced
2 tbs tamarind paste/sauce
1 tbs palm sugar
2 tsp fish sauce
2 tbs water
1. Coat prawns with flour and deep fry until just cooked. Set aside.
2. Stirfry shallots until crisped
3. Add tamarind paste, palm sugar, fish sauce, water and stir well until sauce is thickened
4. Arrange prawns on a plate and top with tamarind sauce. Serve with coriander leaves and chilli
Bananas are finally getting to be affordable again – an important and essential pantry item for those with little people in the house. It’s easy to grab at the last moment before you head out of the house and it prevents those ‘I’m so hungry and can’t wait another moment‘ tantrums (which happens quite a lot with my boys – the ‘I’m so hungry moment‘, I mean, not the tantrums). So, we get a bunch of bananas each week and prices range from 99c to $1.98/kg at the moment – pretty affordable in comparison to $20/kg or whatever it got up to. However, summer conditions also means that our bananas are ripening pretty quickly, sometimes faster than we can eat them. But, just in the nick of time, I’ve found the perfect solution for slightly over-ripe bananas that suits the heat and humidity we have been experiencing. No, not banana bread – that needs an oven and a whole lot of other ingredients. I’m talking about a frozen banana ice cream. A really quick and easy treat that I whip up with the help of my almost 4yo, then I send them both outside to enjoy every lick.
Here’s what you need to do: slice a banana and place onto a plate (trust me on this step as it’s a lot trickier to peel a frozen banana). Freeze for about an hour or two until solid then place the slices into a blender. Pulse until it comes together as a creamy mixture. You can experiment with adding other fruits (as we did with mulberries here), honey, a squeeze of lemon, peanut butter or spices like nutmeg and cinnamon. Ultra-delish and awesome treat for those who are dairy-intolerant.
Broad beans – not around for long and a tad more effort than usual but there’s something quite therapeutic about podding them, twice. First, you pod the beans from the long bean that they are nestled in, then boil the beans for several minutes until the outer skin is easily peeled off. The beans can then be gently smashed with a mortar & pestle (a la Jamie Oliver) and seasoned. My first go saw a dollop of leftover chilli mayonnaise, , lemon juice, olive oil, salt and pepper – pretty sensational, especially when I had it atop a cracker with a slice of smoked salmon. Second time round was based on Jamie’s recipe so it included peas, mint, lemon juice, olive oil, salt & pepper.
I’m hooked on broad beans now although I’ve noticed that you can buy them for $7.99/kg or $2.99/kg depending where you shop. Maybe I’ll try growing them in our garden next year.
Melbourne has been surprising us with some amazing weather of late – a sunshiny, blue-skied 21C in winter – and pulling me out of the winter food rut. I’ve been trying to increase my protein intake so today, I marinated a 500g rump steak in 1 tbs palm sugar (finely grated), 1/4 cup fish sauce, 1/4 cup lime juice, 2 tbs soy sauce, 2 cloves of garlic (crushed) for the afternoon while my 3yo and I had fun at the playground.
Upon our return, I sizzled the steak on high heat for a few minutes on each side, as I like it quite pink/red, then left it to rest while I collected the washing from the line (yay, a day when I can hang the washing outside!). The extra marinade was used as a dressing for the salad of mixed leaves, thai basil and mint on top of which thinly sliced beef strips were laid. It was cool enough to light a fire by that time so we sat down in front of its warmth for our dinner. We also baked a couple of small, cored apples filled with sultanas in the coals for dessert. A diverse menu for diverse weather conditions.
My 3.5 year old, EJ, is fairly happy to eat most foods but like most children, he seems to have an innate dislike for any *green* foods. Fortunately for me, he does like broccoli and cauliflower so I try to capitalise on this. I’ve bee cooking a lot of soups this season but had not really thought about serving him soup until he started at kindergarten two weeks ago and they served chicken and corn soup as part of lunch. So, why not make him a cauliflower soup and we can all enjoy it together?
I don’t always buy organic fruits and vegetables but I just feel that it’s more important to do so with broccoli and cauliflower, knowing through a friend who used to grow vegetables commercially that a lot of pesticide is used on these crops. It seems to be trickier to wash away any chemicals from the tight florets so I try to ensure these are organically grown.
I always cut the head of cauliflower into florets before cleaning. Then I simmer it in a pot of water until soft, season it with salt & pepper (I like using white for a bit more of a bite), then add a spoonful of bechamel (white sauce). Yesterday, instead of the bechamel, I added a cup full of sago which had been soaked in water for about 20 minutes and cooked until they became clear. EJ loves sago pudding and he was equally delighted when I told him this was a cauliflower and sago soup. It serves to thicken the soup slightly and also adds a lovely textural surprise to each mouthful. Last night, it was served with some cheesy cauliflower and leftover risotto.
My three year old son called a ‘deer‘ a ‘quesadilla‘ by mistake the other day.
As you can tell we’ve been talking Mexican food of late (well, this post is late but seeing as Melbourne is treating us to some lovely sunshine this week, you can let it slide can’t you?). Maybe it’s the plethora of tortilla and burrito wraps that are cropping up all over the place that’s inspiring us, or maybe it’s the cool freshness of the salsas that we look forward to on hot summer days. Either way, this food is right down my alley. I love foods that you have to use your hands to eat with and even more so when you have to assemble it yourself. I think eating with your fingers makes food taste different though I do try to avoid picking off food straight off shared plates when we have company.
And so it was that A & I cooked turkey tacos for my family using leftover turkey from our Christmas Feast (yes this post is late, isn’t it?). The turkey was diced and cooked with some onions, garlic, diced tomatoes, ground cumin, salt & pepper then sprinkled with coriander at the end.
This was accompanied by three types of salsas:
1. Tomato, red onion, mint
2. Lychee and avocado
3. Peach, capsicum, cucumber, red onion
The dressings were loosely based on some recipes I pulled out of a magazine, but for the life of me I can’t find the sheet right now. Well, there are loads of recipes you can trawl the internet for or just experiment with vinegar (sherry, cider), garlic, coriander leaves, lime/lemon juice, salt & pepper. It was just lovely to be able to use some summer stone fruits to make the salsas colourful and appetising. Mum used to tell me that you should try to have a bit of red, a bit of green and a bit of yellow in the dish. That way you won’t end up with a brown dish, and these dishes are anything but.
We went to the Taste of Melbourne on a Friday afternoon again this year to avoid the crowds, and what a lovely way it was to spend a rainy afternoon. Thanks to Green & Black’s, entry was free so we just had to buy crown currency to use at the stalls. Despite concentrating solely on food and skipping all the wine stalls, we still managed to spend a leisurely three hours at the impressive and gorgeous Royal Exhibition Centre. My friends who went the next day, and did all the wine stalls as well as the HSBC VIP Lounge, stayed until they got kicked out at 4:30pm.
Onto the food then and in order of appearance:
Mezzo Bar & Grill’s organic slow braised pork cheek, white polenta, raisins and marsala sauce. So delightful that the woman standing across from us felt a need to share with us how much she enjoyed hers. Maybe it’s not a bad thing that Mezzo has gone Italian since reinventing itself after Oyster Little Bourke.
Melbourne Wine Room/Mr Wolf‘s Livornese seafood stew. Just one whiff of this could have sent me to heaven however I nearly broke my tooth on that bread stick! Such an appropriate dish for a cold, grey day so more of the broth would have been welcome. That said, it didn’t diminish our enjoyment of the stew, especially as we watched the queue crawling slowly towards The Palace for Luke Mangan’s Wagyu Burger. Being the most substantial dish and for just 10 crowns may have explained the lines, but we had been forewarned that the burger was nothing special.
Mmeh, The European’s duck tortelloni with pea puree & truffle oil really did not do it for me. One bite and I was happy to leave the rest to A. who ate it more out of hunger than desire.
Thankfully, it was a completely different story when we got to Comida Bebe. We chose to eschew the more popular Paella Fiesta for the baby chorizo glazed in cider, served on a skewer with candied and fresh apple and topped with an apple toffee sauce and boy, was it worth it! The chorizo was smokey, chewy and mouthwateringly moreish. They really should do more than just pop-up here and there.
Next door was the Libertine/Le Traiteur stall where the entire menu had my eyes popping. As I was getting quite full though, we skipped the pissaladiere feuillete and smoked duck, apple & walnut rilettes for the game consomme and truffled rabbit agnolotti – clear broth spiked with amontillado sherryl. A very delicate dish that A. enjoyed more than me.
Onto the opposite side where the (IMO) most eye-catching stalls had been set up – Longrain and Longrain Bar. Although the yellow curry of wagyu beef with cucumber relish looked tempting, I immediately wanted the salted Western Plains pork prawn sweet roll with pickled vegetables. Unlike Circa’s try-hard version of the banh mi last year, this one hit the mark and was one of my favourite dishes of the afternoon. Crackling pork skin with sweet chilli sauce – I could have had 3 of these if I wasn’t so full.
We also had their vanilla tapioca pudding with poached pears and jackfruit.
Charcoal Lane is restaurant, supported by Mission Australia, that enables Aboriginal and disadvantaged young people to obtain comprehensive hospitality training. A good enough reason to try their food and visit the restaurant, right? But what makes it better is that the food is actually well-worth tasting. We only had the seared Kingfish, red curry, puffed rice and coconut dish but it’s enough for me to want to schedule in a dinner there soon.
To finish off, we had the pistachio ‘panna cotta’ with caramel salted popcorn from Sarti. Salted caramel is really taking off in Melbourne in a BIG way but so few places get it right (I think the only place that A has give the thumbs up to is the creperie in Hardware Lane). Unfortunately, this was one of them. The popcorn did not taste of salted caramel at all but it was saved by the amazing pistachio panna cotta.
Well, we finished up at the restaurant stalls but, of course, there were a few other things we had to taste =) The original Monaco Bar was one of my favourite ice creams as a child so when I first read about Pat & Stick’s ice cream range in Gourmet Traveller about, oh, 6 years ago I knew that I had to try it. Unfortunately, their products were not stocked in Melbourne so I’ve had to wait until now for one of their sandwiches. Apparently the Caramel Pecan is one of the more popular so that’s what we got. It was good but, really, it could be SOOOOO much better. The cookie could and should have been nuttier and it reminded me of the cheap peanut cookies that you can get at Aldi. I hope the rest of the range is better but I’m more inclined to make my own next time.
Then there was the Green & Black’s chocolate fountain. A pile of skewered marshmallows to hold under the flowing river of chocolate, it was funny watching a woman tentatively reaching her skewer towards the waterfall and pulling back just before it touched. So good that I had two and would have gone back for a third before heading out the door before remembering that this afternoon was already going to mean extra gym time.
We enjoyed Dello Mano’s gourmet brownies so much last year that I made a beeline as soon as I spotted their sign. Of course, it helps when you have an owner like Bien who is passionate about their product and wants you to enjoy it as much as they do (unlike a certain fussy helper at the King Island Dairy stall).
We bought a few chocolates from The Chocolate Master but haven’t tasted them as yet as we are fairly chocolated out right now.
Who else has been and blogged (so far)? I have to slowly make my way through all these posts over the next few days…
Jeroxie
I Eat Therefore I Am
Travelling in Mary Janes
My Food Trail
Iron Chef Shellie
Green Gourmet Giraffe
Kitchen Wench
…It Pleases Us
Melbourne Gastronome
MEL: hot or not
The Chronicles of Ms I-Hua
Sweet Cherrie Pie
The first batch, made with three orange sweet potatoes, were terrible – dense, chewy. All because I followed the recipe from Yoshoku too closely. The recipe called for 300g flour to 1.2kg sweet potato and although I had only used about 220g of flour, the dough was already too dry.
Then, I only had one sweet potato left but I was determined to give it another go. I added one egg yolk, a tablespoon of grated parmesan and a few sprinkles of flour. Voila, lovely, light gnocchi! Pity about the terrible photo though =( My mum reckons that this is similar to Abacus Beads (a la the one Poh made in Masterchef) which is a food of the Hakka people.
We were all sitting around at J’s house one night flicking through cookbooks when we came up with the brilliant idea of a Neil Perry potluck. Taking turns to flip open at a random page, we managed to select an entree, three mains and one dessert for each person would have to cook for the next get-together. It’s such a good thing that this group all (most?) love to cook.
This was meant to be a Salmon, Green beans and Egg Caviar salad but N decided to substitute snowpeas as they looked fresher on the day he went to the market. Even A, who doesn’t like smoked salmon all that much, enjoyed this dish. I managed to sneak a little bowl of leftovers away to have for lunch the next day.
J&L, big Neil Perry fans, brought this Salmon with Tomato-Braised Chickpeas and Herbed Yogurt. According to them, Neil Perry’s recipes are deceptively simple, more straightforward than Jamie Oliver’s.
J’s dish, a Dry Prawn Curry, was pronounced the most delicious looking when she saw the photos later on. Tasty as this was, J didn’t agree with J&L that Neil Perry’s dishes are easier to cook!
Unfortunately, I don’t have a photo of my Honey-Braised Duck with Orange and Olives but we did finish the night off with E’s Lemon Yogurt Cake, baked on behalf of S&B.
All-in-all, a good night with good friends with Neil Perry’s Good Food.
