All posts filed under: Uncategorized

Prawn, fennel and coriander Gow Gee – steamed dumplings

I created these little treats because I was searching for a light, healthy but hot appetiser that would complement an Indian dinner without filling guests up too much. Steaming these dumplings is easy and quick and you can do this just before or as guests arrive which if you want to use these as canapés which works well. The ready made “gow  gee” pastry is easy to find in Asian food store refrigerator section and very simple to work with. You will also need a steaming basket or steamer. I used fennel, ginger, cummin, fresh coriander and ginger to add subtle Indian flavours to the prawn filling. Most steamed dumplings recipes don’t require you to cook the filling beforehand but I decided to so I could roast the fennel seeds and use cooked onion. I didn’t use any chilli in these as I planned to serve with chilli oil on the side. Ingredients 8 large, green or uncooked prawns – shelled, deveined and chopped into medium dice 1/2 onion very finely diced 1 tablespoon vegetable …

Rate this:

Irish Sourdough Soda Bread

This looks like a great recipe for Irish Soda bread to go with my Irish Lamb Stew compliments of the intriguingly named Mouth Brothels blog…. It is St. Patrick’s Day and the most Irish bread I know is soda bread. Basically a bread made from baking soda, buttermilk, salt and flour, it was long a staple of thrifty homemakers. Soda bread is a quick bread with little kneading or rise time, so by adding my sourdough starter, I basically quadrupled […] via Sourdough Rosemary Soda Bread — Mouth Brothels

Rate this:

Irish Lamb Stew for St Patrick’s Day

This is an old family favourite stew made extra delicious by the addition of crispy fried bacon and the use of white pepper. I love lots of fresh thyme in it as well. Perfect way to celebrate St Patrick’s Day no matter where you are in the world🍀🍀🍀 Ingredients 5-6 lamb neck chops,with some of the meat cut into smaller chunks off the bone 1 tspn salt 1 tspn black pepper 1 tspn white pepper ½ cup flour ½ cup water Vegetable oil and butter 4 cloves of garlic crushed 2 onions sliced into thickish rings Chicken stock 2 carrots chopped into medium size chunks 2 desiree potatoes chopped into quarters Half a bunch of thyme leaves stripped from stalks 2 bay leaves 1 cup white wine Method 1. Place bacon in frying pan and cook until crisp and fat has rendered into pan 2. Put lamb, salt, black pepper and flour into mixing bowl and coat lamb evenly 3. Brown lamb in batches on high heat in frying pan – might need to add …

Rate this:

Indian Spiced Crab with crispy wafers

This makes a delicious canapé served with crispy thin wafers or mini pappadums on the side. Also be perfect on betel leaves if you can source them. Buying the pre-packed  crabmeat makes this a very quick and easy recipe to make. I made this recipe up on Christmas Day and it received good reviews from the family so thought I would share…unfortunately no end product photos! Prep time: 5 minutes  Cooking time: 10 minutes Ingredients 1 x 400g/500g tub of crab meat (available from seafood shops or supermarkets in Australia) – fork through crab meat to break chunks up 1 onion finely diced 1 tablespoon of ginger and garlic paste (2 cloves garlic and equivalent ginger ground to a fine paste) 2 sprigs of curry leaves removed from stalk 1/2 cinammon stick (preferably cinnamon bark) 1/2 teaspoon cummin powder 1 red chilli finely diced (can be omitted) 1 tspn black mustard seeds or nigella seeds 1.5 tablespoon vegetable or olive oil salt to taste Handful of coriander leaves, very finely chopped Method: Heat oil in …

Rate this:

Christmas Turkey Stuffing

Originally posted on freespiritfood:
It’s been a very busy lead up to Christmas so there hasn’t been much time to post recipes but there has been a lot of cooking going on! We have already celebrated Christmas with family  in Melbourne and Sydney. And the now the requests are coming in for the ham glaze and turkey stuffing recipes are coming in so I thought I’d share with everyone. This stuffing recipe has been in my family forever and I don’t know where it originated from. It doesn’t have fruit or nuts in it but the carrots and onions add sweetness and the finely chopped chicken liver adds texture and an almost gamey flavour. White pepper is essential and adds a tangy spiciness quite different to black pepper. I use the stuffing in full turkey roast, turkey breast roll and also whole chicken roast. Highly advisable to make a seperate dish of it in the oven at the same time as it goes pretty quickly. Prep time: 15 minutes  Cooking time: depends on what you…

Rate this:

Review: Ji whizz in Canggu, Bali

We were recommended to try the newly opened  at Ji Restaurant at the Hotel Tugu in Canggu by a friend so took a taxi from Seminyak for the roughly 35 minute trip, depending on traffic for dinner. Arriving at Hotel Tugu in Canggu, we were immediately impressed by the truly special setting created by the huge Garuda statue and furnishings in the hotel lobby. The restaurant and bar are situated next to the Hotel Tugu whose owners have an amazing collection of Chinese, Japanese and Indonesian antiques and collectibles which feature in their hotels and venues. We started with cocktails on the rooftop bar overlooking the busy beachside bars of Canggu with glimpses of the ocean over the rooftops, watching the sun setting as we sipped on our literally smoking CoCo Sexo cocktails, a delicious mixture of pineapple, rum and coconut juice served in coconut jars over dry ice. The bar area is eclectically decorated with beautiful artisan lights and plantings with indoor and outdoor seating. Ji restaurant itself is housed in a 300+ year old Chinese temple …

Rate this:

Prawn Caldine with tamarind and ground almonds

This recipe is inspired by Rick Stein’s version with a few adjustments to make it an easy mid-week dish. It is lightly spiced but the addition of green chillies adds a hint of heat. The tamarind water adds a sweet sour component which complements prawns or fish brilliantly. The ground almonds add another dimension and help to thicken the sauce but can be omitted if you prefer. Prep time: 15 minutes  Cooking time: 15 minutes Ingredients: 500g fresh or frozen prawns(defrosted), preferably with tails left on OR 500g firm white fish 2 tablespoons white wine vinegar 1 tsp turmeric powder 1 tsp black peppercorns 1 tsp cummin seeds 1 tablespoon coriander seeds 1 onion thinly sliced 4 cloves garlic and equivalent amount of fresh ginger 2 tablespoons ground almonds (optional) 400ml coconut milk 3 tablespoons tamarind water (made using tamarind seeds or concentrate) 4-5 mild green chillies, cut into long strips coriander to garnish salt vegetable oil Method Place peeled (and defrosted) prawns/fish chopped in pieces in a bowl and marinate for 10 minutes or so …

Rate this:

Thai Red Roast Pork

This is a succulent roast pork recipe that is so easy to make. As well as being delicious thinly sliced and accompanied with cucumbers as a centrepiece of a Thai meal, the leftovers are delicious in Thai Pork Noodle Soup. If you can’t be bothered making it, of course you can buy red roast pork readymade from your local Chinatown. Prep time: 5 minutes Marinate: minimum 2 hours or overnight Cooking time: 50 minutes Ingredients: 1 kg of pork loin fillets 1/2 teaspoon red food colouring 1/4 cup of water 1 tablespoon each of fish sauce, hoisin sauce, light soy sauce, Chinese cooking wine or sherry 1 tablespoon sugar 1 tablespoon freshly grated ginger 3 cloves garlic crushed 1/2 teaspoon five spice powder 2 star anise crushed 1 tablespoon sesame oil Coriander to garnish Method Put all ingredients except pork, water and red food colouring in a blender and blend until a smooth paste form Mix red food colouring and water in steel or ceramic bowl Add pork and using gloves massage food colouring, then …

Rate this:

Loving my Liebster Award

Thank you to Remya of The Unique Medley for my Liebster Award nomination. Remya’s blog really does feature a unique and diverse medley of Indian, Mexican and Chinese recipes inspired by home cooking. This is my second Liebster Award nomination and I am undertaking the challenge this time to share some information about myself and help promote the blogs that I follow that I really enjoy. THE OFFICIAL RULES OF THE LIEBSTER AWARD If you have been nominated for The Liebster award and choose to ACCEPT it, write a blog post about it in which you:- 1. thank the person who nominated you, and post a link to their blog on your blog. 2. display the award on your blog — by including it in your post and/or displaying it using a “widget” or a “gadget”. (Note that the best way to do this is to save the image to your own computer and then upload it to your blog post.) 3. answer 11 questions about yourself, which will be provided to you by the person …

Rate this:

Review: New York Nuance at Jean Georges’ Nougatine

It seemed only apt in the midst of the US primaries and all the hype about Donald Trump’s candidacy that we vist Jean Georges at the Trump Hotel on West Central Park. Recommended by friends and heralded as one of the best restaurants by Michelin judges and the foodie community, Chef Jean Georges Vongerichten’s stunningly located and beautifully designed restaurant is not short of acclaim. Adjacent to the formal Jean-Georges restaurant is the more casual but still very elegant Nougatine dining room and outdoor Terrace dining. We had heard about the very reasonably priced Prix Fixe lunch menu – 3 courses for USD38 , so we made sure we booked in ahead of time. Arriving on a crisp, New York early Spring day for lunch, we were welcomed by the equally crisp(but warm) and professional Jean Georges reception staff. We were privileged to have General Manager Phillipe Vongerichten, Jean Georges’ brother, supervising proceedings on the day we visited – watching the floor like a hawk and elegantly keeping an eye on the dishes emerging from …

Rate this:

Review: Posh Indian at Bombay Club Washington DC

The Bombay Club is right in the heart of Washington DC’s executive quarter, just a few blocks from the White House. Frequented by American Presidents and Hollywood stars this is not your everyday Indian restaurant. It was rated by GQ India as the third best Indian restaurant in the world. (Read full article http://www.gqindia.com/live-well/food/7-best-indian-restaurants-across-globe/ ). Intrigued by what we had read and heard about the restaurant we saved it for our last night in DC and we were not disappointed. From  the plush padded seats, starched linen tablecloths and the tinkling from the pianist in the corner, the atmosphere is reminiscent of a Raj-era exclusive club. For entree we chose the highly recommended Spicy Duck Kebabs- Minced duck, chilies, ginger, nutmeg and garam masala and the Dum Ka Shrimp marinated in black pepper, saffron, yogurt, cardamom. The kebabs were divine and spicier than we expected which to us bode well that the Bombay Club hasn’t “dumbed” down the spicing for Western palates too much. The prawns were more subtly flavoured and delicious too. For mains we ordered …

Rate this:

Soulful style at Marvin in Washington DC

Marvin’s is a very cool bistro, bar and nightclub in Washington’s happening “U street corridor” on 14th Street NW. Established in 2007, the food is inspired by Marvin’s Gaye’s travels to Belgium and southern “soul” food he grew up with in America. The decore is contemporary but comfortable, making you feel instantly at ease. Understandable why it is such a favourite with the locals.   We had come to eat like the locals so started off with Chicken fried oysters and Shrimp ‘n Grits. The oysters were fried in a spicy batter and came with a remoulade, mayonnaise. They were crispy on the outside and juicy on the inside making for a delicious contrast. The Shrimp had been cooked in tangy spices and were served with cheesy grits, jus from the shrimps and scattered with toasted almonds. (Grits are small broken corn grains that when are well are creamy almost like polenta.) The flavours from the shrimp enlivened the grits and made the dish extremely more-ish! For entrees (mains) we chose the Pepper Crusted Hanger …

Rate this:

Boston Legal Clam Chowder

Monday brought a snow storm to Boston and with it the perfect weather for soups and comfort food. We had enjoyed the milder weather over the weekend, making hay while the sun shined and walking the Freedom Trail learning about Paul Revere’s heroic ride to warn the Patriots of the approaching British troops and all about Boston’s contribution to American Independence. But by Monday we were ready to hole up and take advantage of the weather to try out Legal Seafood down at the revitalised Seafront district for their renowned Clam Chowder. We had been assured by locals that despite being an ever expanding chain,the quality of food and service had remained and that this was the best spot to sample Boston’s acclaimed seafood. Located next to the fishermen’s pier and overlooking the harbour, Legal Seafood at the Seafront certainly puts one in the mood for fine dining, although more casual dining is also offered downstairs. This is by no means a cheap eats restaurant but at the same time prices for food and wine …

Rate this:

St Patrick’s Day at The Roger and Molly’s Bar NYC

Arrived in New York after 26 hours of travelling from Sydney at 4.30pm on St Patrick’s Day. We were staying at The Roger, a boutique hotel on the Corner of Madison and East 31st, in the area still known as Nomad(north of Madison park). I remember staying in mid-town years back when I visited New York and it is certainly changing with many more trendy bars and restaurants and a much more vibrant and a far less grungy atmosphere. The rooms are very spacious by New York standards and ours even had a seperate walk in wardrobe. Anyway, impressed as we were with our digs, we wanted a true New York Irish experience to celebrate St Patrick’s Day. After some quick online research, Adrian suggested Molly’s Bar about 15 minutes walk down in Gramercy, on 287 3rd Avenue just down from East 23rd st.   The tiny bar,established in 1960 and known to be New York’s most authentic Irish bar in New York, with sawdust on the floor and a log fire, was packed to the …

Rate this:

Lamb curry pot pies

Originally posted on add some butter:
After the whirlwind that was the past week, I need major comfort food to indulge in. Enter lamb curry pot pies. They may be small, but they’re packed with meaty curry goodness with a delicious puff pastry pie crust to round it off. Come on weekend … let’s lounge around. Ingredients: 1 teaspoon garlic 2 onions, chopped 500 g lamb (I used chops) Handful of cubed butternut 500 ml mutton stock 50 g tomato paste 1 teaspoon chilli flakes 1 teaspoon turmeric 1 teaspoon ginger 1 teaspoon cinnamon 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon paprika 1 tablespoon garam masala 250 ml water 1 roll store-bought puff pastry 1 egg Method: Saute the garlic and onion in a splash of oil. Once the onion turns translucent, brown the lamb. Add the chilli, turmeric, ginger, cinnamon, cumin, coriander an paprika and fry for around 2 minutes. Add the garam masala, butternut, tomato paste and mutton stock and water, and bring to a boil. Simmer for about an hour. Pull…

Rate this:

Steamed Eggplant with ginger

This is one of the easiest and healthiest ways to enjoy eggplant. You don’t often see recipes for steaming eggplant but I can attest to this recipe, especially if made with smaller eggplants such as “graffiti” striped eggplants or the thin Japanese eggplants. Prep time: 15 minutes. Cooking time: 30-40 minutes Ingredients: 2-3 small eggplants small knob of ginger thinly sliced 1 clove of garlic crushed with half a red chillI 2 teaspoons salt Method: Cut eggplant into medium size piece and immediately add salt and place in a colander or strainer over the sink for 15 minutes Meanwhile slice ginger finely, seperately crush garlic and chilli Remove eggplant from colander shaking off excess moisture and place in steaming basket, gently rub some of the garlic and chilli on each pice of eggplant using a teaspoon, then scatter over ginger. steam for 30-40 minutes or until eggplant is tender to your liking  

Rate this:

Cardamom Cream Cake

Originally posted on MyYellowApron:
? While my blogger friends are all over displaying these fabulous desserts for Valentine’s day, I was indecisive about what/how to bake. Oh! The pressure. I almost zeroed down on baking a Red Velvet Cake and nothing says Valentine’s day like Red Velvet Desserts. Right? But then I decided against it. I am going to reserve baking a decadent red velvet cake for the late summer/early fall time and I would love to share a funny story behind my first time baking a red velvet cake. Now coming back to what-to-bake, I thought of trying this recipe that I had stumbled across a few months back in New York Times – Cardamom Cake. First I thought I would follow the recipe to the T, but the control freak that I’m, I ended up modifying a bit here and a bit there to give it a personal touch. The outcome was great however. The taste of cardamom will linger much after you have cleaned off the plate. This is a fresh, moist cake with great, but subtle cardamom…

Rate this:

Portuguese pork and clam stew with roasted capsicum sauce

We used to have this dish at the Petersham Portuguese Chicken Shop and Restaurant in Sydney before it burnt down in a terrible fire. I have never made it at home but thought I’d try it out for something a bit different. I did a bit of research on the Internet and checked a variety of recipes, some with and without the capsicum paste, before deciding on this version. The stew comes from the Alentejan region of Portugal and is usually served with fried potatoes but can be served with crusty bread or plain rice. Marinating the pork in the milk and wine overnight tenderises the pork and gives it a lovely almost silky texture when cooked. The roasted capsicum paste can be made the day before as well if you want and adds a sweetness and a subtle spiciness that compliments the natural saltiness of the clams. The clams can be replaced by cockles but purging them by soaking in water is important to remove any grit. So, please note the time required for marinating …

Rate this:

Okra, corn and tomato fry

If you don’t like or haven’t tried okra because of it’s reputation for being slimy, then this recipe will surprise. Dry frying the sliced okra before sautéeing  with tomato, onion, garlic and corn removes the slime and produces a tasty vegetarian side dish that is healthy and a delicious side dish served with green salad leaves and grilled pork or fish. Okra is full of fibre, antioxidants and vitamin K. Prep time: 20 minutes Cooking time: 2o minutes Ingredients: 1 onion thinly sliced 1 large tomato chopped 2 cloves of garlic crushed 10-12 medium size okra , washed, dried, stalk cut off and sliced lengthwise in half 200g of canned  corn kernels 1/2 teaspoon cayenne pepper or Cajun spice 2 tablespoons fresh thyme leaves stripped from stalk salt and pepper to taste 2 tablespoons vegetable oil finely chopped parsley to garnish Optional: baby spinach leaves or lettuce to serve with Method Heat non-stick fry pan over a high heat, add okra cut side down until it browns and the sticky gel emitted dries up. Cook on …

Rate this: