Pick-up #Joe’sTable for 10/10 Tasty #Thai at home

We are trying out our favourite restaurants at home during the isolation period and are discovering that the best know how to transform their dishes for takeaway better than others. One of these is the highly acclaimed Thai restaurant Joe’s Table in Darlinghurst, Sydney. Of course, Asian food is really perfect for take-away but Joe’s food, cooked by the man himself with flair and skill, is better than most!

Thai Fishcakes with crispy shallot, peanut and sweet chilli sauce

In my books, Joe Kitsana’s Asian-fusion classics get 10/10 for travel worthiness and eating readiness! Joe is still running his one-man show, with daily specials and his full dinner menu available, with a 10% discount for pick-up.

Orders can be placed by phone or Joe’s table from noon until 8 PM, with pick up beginning at 5 PM. Dinner menu can be viewed www.Facebook.com/ joestablesydney

While we missed the bizzy-buzzy atmosphere of eating-in at Joe’s Table, enjoying the taste sensations at home made for a delicious dinner at home.

Melt-in-the-mouth caramelised beef rib with pickled mustard greens, chilli and crispy shallots.

Last night we enjoyed Joe’s divine fishcakes smothered in the signature sweet chilli sauce with peanut and coriander topping; melt-in-the-mouth, slow-cooked beef rib with the lingering flavours of masterstock and star anise accompanied by flash-stir-fried crisp Asian greens with ginger and mushrooms.

#Homestyle #Pork #Vindaloo

This is what we’re having for dinner tonight! It’s not as fiery as it sounds and is downright delicious.

The vinegar tenderises the pork and it cooks to a beautiful texture without drying up. It”s not one of my family recipes but it is a favourite now in our home.

Here’s the link to my original post from 3 years ago when I had a lot fewer than 3,395 followers. Hope you try and enjoy!

https://freespiritfood.net/2017/06/11/pork-vindaloo-with-dried-and-fresh-chillies/

#Delicious #Indian dinner #Trishna London #b4covid19

Had a delicious dinner at Trishna In Marylebone on my recent, Pre-COVID-19 shutdown, trip to London.

Their servings were also super generous. The soft shell crab and crabmeat entree was divine and very creative.

I had the 3 course dinner special lamb curry and it came with naan, dhal, spinach and baby corn, and rice. The food reminded me of some of my recipes like my Dhal!

Sadly I was so filled up by this stage, I couldn’t fit in the delicious so7nding desserts! I hope they survive the shutdown so I can go back when London re-opens and I can get there again!

#Lucio’s at Home

I have been self-isolating for 2 weeks after returning from a quick trip to London. And, I couldn’t cook the whole time! I have been very well cooked for by my partner Adrian…and he ordered Lucio’s at home for a lovely dinner last week. I could get very used to that! As they say “nourishing food, prepared by people you trust for you to enjoy at home”!

It was more than nourishing, it was delicious and it all travelled very well! and, it came with complimentary homemade biscotti!

Here’s the link to their website https://www.lucios.com.au

San Daniele Proscuitto with Figs and Fig balsamic and Heirloom Tomatoes with Buffalo Mozarella
Lucio’s famous green noodles and swimmer crab
At Home!
Balsamic roasted half duck with chicory and hazelnuts!

Ginger Pork with soba noodle salad

This pork dish is healthy and quick to make, great for a weeknight dinner and it’s delicious. With a quick marinade in sake and ginger juice, the pork is tenderised and any meaty smells vanish.

The accompanying soba noodle salad can have any vegetable ingredients you like, but I love the crunch of the endamame. I keep a packet of frozen endamame in the freezer and throw it into salads often.

This recipe serves 2 but is easily adaptable for more.

  • 300g piece of pork fillet
  • 2 tsp sake (Japanese rice wine)
  • 1 tsp ginger juice (squeeze juice out of grated ginger)
  • 1 tbsp vegetable oil

Ginger Sauce

  • 2 tbsp sake (Japanese rice wine)
  • 1 tbsp mirin
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1/2 tbsp grated ginger
  • 1 tbsp thinly sliced ginger

Soba Noodle Salad

  • 100g Soba or buckwheat (Zaru soba) noodles
  • 1/2 cup frozen Endamame cooked in microwave
  • 1 Grated carrot
  • 1/2 Thinly sliced yellow/red capsicum
  • 1/2 cup bean shoots
  • 1 red chilli finely chopped
  • Dressing: 1 tablespoon Mirin, 1/2 sesame oil, 1/2 tsp vegetable oil, Lime juice

Method

1. Marinated pork fillet in sake and ginger juice

2. Very thinly slice pork

3. Mix ginger sauce ingredients in a bowl.

4. Heat oil in a non-stick (preferred) frypan over medium high heat.

5. Pan fry the the pork, browning on both sides, then adding the sauce sauce, cooking for 2-3 minutes until cooked but tender. try to keep pork flat during this process, not like stir fry.

6. Cook the noodles according to packet instructions, drain then add salad ingredients and dress.

Serve pork with noodle salad and green salad on the side.

#Marinated Prawns and #Mango Salad

A delicious combination of prawns marinated in fish sauce, garlic and chilli then flash fried in butter and olive oil….inspired by Chef Luke Nguyen but without the shells for easy eating.

Served with a tangy mango salad with butter lettuce, red onion, cucumber, cherry tomatoes and coriander with a lime juice and olive oil dressing.