#Buttermilk Cereal #Chicken

Thinking of making something like this with black eye bean salad for our New Year’s Eve picnic. Black eye beans are a traditional Southern American NYE tradition and are meant o bring you luck, so i figured what’s the harm in jumping on the bandwagon? And then I saw the photo of buttermilk chicken which made my mouth water!,

The combination of the buttermilk chicken and black eye bean salad is very traditional, no doubt for good reason!

Now I just need to find a good recipe!! Thanks Charles Raymond for the inspiration!

Buttermilk Cereal Chicken

Buttermilk Cereal Chicken

Remembering #nye #bali #mozaic #ubud

As another New Year’s Eve and another year impacted by COVID looms, it has made me remember some of the most special experiences we have had over the years.

One of our most memorable new year’s Eve celebrations was at the wonderful Mozaic restaurant in Ubud, Bali in #2016.

Here’s the review from that night….that I posted at the time:

NYE Foodie Nirvana

On that same trip I did the Mozaic Cooking Class and had a go at replicating some of their famous dishes.

It seems like another lifetime ago now.

We have been back to Mozaic over the years many times and we’re never disappointed. Always a great atmosphere, excellent service and delicious food and drinks.

The cooking class I did there was also a wonderful insight into Balinese herbs and spices that inspire the fusion cuisine of Founder and Chef Chris Salans.

Mozaic Cooking Class
Mozaic Lounge

So great to see that Mozaic and Chris Salans are still going strong and promoting their NYE 2022 experience…

NYE 2022

Just wish we could be there!!

#Christmassy #canapes

Made these delicious canapés for Christmas Day but would be lovely anytime.

Bought these delicious Pastry shells from Simon Johnson, purveyors of fine foods in Sydney and filled them with a mixture of soft goats cheese, marscapone and sour cream with some finely chopped spring onion to give it a savoury zing.

The pastry shells are flaky and light, unlike many store-bought versions. Highly recommended for savoury or sweet fillings.

Topped with yummy gravalax from Peninsula Seafoods who are the best seafood suppliers on the Mornington Peninsula and topped with red “caviar” and finely sliced green tops of the spring onion.

Looked great and tasted great

Savoury gravalax and red caviar pastry shells

#Puff Pastry #Pissaladiere #goatscheese #onionjam #anchovies #olives

Through this week, it came to our attention that we had an over abundance of soft goats cheese.

This brought on visions of onion and goats cheese tarts, and memories of the traditional French Pissaladiere which we had first enjoyed in Nice. Decided they would be great with goats cheese as well.

The original Pissaladiere: a much more structured version without goats cheese like the ones we enjoyed in Nice, France

Rummaged through our very well stocked holiday home pantry and found olives and a tin of Ortiz anchovies! Bingo!

Made 2 versions …both a lot more “unstructured” …both first smothered in store bought good quality onion jam. One version just onion jam and goats cheese, one with anchovies and olives. Both sprinkled with fresh rosemary and thyme. Both delicious with some fresh rocket.

These would be great to take on a picnic too once cooled to room temperature. We enjoyed them with our leftover couscous salad and some bbq sausages for a relaxed summer lunch.

Prep time: 30 minutes incl defrosting pastry cooking time: 10 minutes

Ingredients:

  • 3-4 sheets puff pastry
  • 1 egg beaten
  • Small can anchovies
  • 6 pitted green or black olives
  • 4 tablespoons soft goats cheese
  • 6 tablespoons onion jam
  • Black pepper
  • Fresh thyme and/or Rosemary

Method

1. Defrost puff pastry according to packet instructions

2.Pre-heat oven to 220 degrees Celsius

3. Cut pastry into half to make 6-8 lengths, crimp edges to form shallow rectangular cases

4. Brush bottoms and edges with beaten egg

5. Prick bottoms of cases with a fork to stop them puffing up.

6. Spread onion jam across the base of each case, then add anchovies and olives to half the cases. Crumble goats cheese on all the cases, then sprinkle thyme and/or rosemary and black pepper.

7. Bake in hot oven for 10 minutes or until pastry is golden and crisp.

8. Slice as you like and serve hot or at room temperature.

Relaxed summer lunch

#Christmas #pavlova

In my book, the best pavlova has a crispy, crunchy outer and a pillowy soft marshmallows centre.

Our Christmas Pavlova this year ticked all those boxes and more with delicious ripe mango, berries, juicy passionfruit, and a topping made of sweet whipped cream and marscapone .

Absolutely delicious, thank you Ashley!

Christmas Pavlova 2021
Crunchy on the outside and soft on the inside:Christmas Pavlova

#Poached Side of #Salmon with asparagus salad #christmaseve

We thought a light dinner on a Christmas Eve would be nice ahead of a day of planned feasting today.

I have never actually poached a whole side of Salmon before but I certainly will be in future.

I bought this 1.5kg side from Peninsula Seafood’s Processing Plant outlet in Dromana on our way down to the Mornington Peninsula last Monday. They cryovacced the salmon for me which meant I could keep it in the fridge rather than have to freeze it and defrost it.

The recipe I used is based on Mary Berry’s Poached Salmon with shrimps and asparagus which looks delicious, but I really wanted to keep dinner simple so we had it with asparagus a d feta salad in the side.

Ingredients:

  • Side of salmon – 1.5kg
  • Butter
  • Foil
  • 1/4 cup white wine
  • Juice of 1 lemon
  • Dill – 2-3 stalks
  • Salt and pepper
  • Asparagus – 2 bunches
  • Feta to crumble over asparagus
  • Baby spinach leaves
  • Salt and pepper
  • Foil

Method:

1. Pre-heat oven to 180 degrees Celsius

2. Lay 2 long foil sheets across a large roasting pan, fold over does in middle to join together into one sheet, grease foil with butter.

3. Lay dill in middle of sheet. Season salmon with salt and pepper on the cut side and place face down (skin side up) on the dill. Put a few dabs of butter across top of salmon for good measure.

4. Pour wine and lemon juice around the salmon and fold over long edges of foil to create a packet, then fold over short edges, rolling and scrunching to seal.

5. Bake salmon for 25 minutes. While salmon is baking, blanch asparagus until bright green and tender.

6 remove salmon from from oven, undo package and remove skin which will easily peel off. Using a teaspoon or palette knife, gently scrape off the grey coloured meat/fatty layer under the skin to reveal the pink layer of flesh.

7. Carefully flip salmon and juices onto a serving platter, surround with Baby spinach, asparagus, sprinkle with feta. Dress salad with olive oil, lemon juice, salt and pepper.

8. Serve with other salads or roast potatoes. We had a tomato, basil, bocconcini salad which went well with it too.

Poached side of salmon with asparagus, baby spinach and feta salad