#Tempura #Oysters with #wasabi mayonaise

Worth the effort of battering oysters! Trust me! Very easy…don’t be scared of making tempura batter …it is easy as. However it’s worth making more than less to make full use of the oil as you do need to deep fry them.

Ingredients:

  • 12-24 natural oysters in shells
  • 3/4 cup plain flour
  • 1 cup cold mineral water and 6 small ice cubes
  • 1/2 teaspoon Salt
  • 1.5 cup Vegetable oil for frying
  • 2 teaspoons wasabi
  • 4 tablespoons mayonnaise

Method

1. Mix mineral water with ice cubes and set aside

2.Mix wasabi and mayonaise and place in dipping bowl

2. Sift flour and salt into a mixing bowl

3. Add water and ice cubes to flour and whisk until you get a creamy consistency, don’t worry about lumps.

4. Unattach oysters from shells, wipe shells and place on weaving platter.

5. Heat oil in small, deep frying or wok until drop of batter sizzles.

6. Dip oysters in batter and fry until batter is crisp and golden.

7. Drain on paper towel for a moment and place on oyster shells.

8. Serve with wasabi mayonaise…I serve alongside natural oysters as well.

Thank you! Happy New Year.

Thank you for all your support through 2020! Whilst we might not be able to be as free spirited in 2021, as we have been in the past, I do hope we can continue to connect through our shared foodie experiences. Thank you all for following and supporting my blog, Happy new year wherever you are. Stay safe And take care. Here are some images from #sydney.

#themoonstoletheshow #abc #joeobrien
#nobushfires #clearnight #sydneynye2021
#sydneyoperahouse #nopeople #nye2021

#Crunchy #Thai #Pork Belly Bites

Very naughty but nice! A crunchy, spicy typical Thai street food snack which makes a good side dish addition for a Thai feast.

Thai fried pork belly

We had it alongside our now traditional Boxing Day Turkey Pad Thai and a Salmon and Zucchini Green Curry to create a Thai feast.

Boxing Day 2020 Thai Feast

Prep time: 4 hours Cooking time: 15 minutes

Ingredients:

  • 400g boneless pork belly cut into bite-size pieces
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 cloves crushed garlic
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 1 red chilli crushed
  • Juice of 1 lime
  • 4 tablespoons potato flour or plain flour
  • Vegetable oil for shallow frying

Method

1. Put pork into a bowl, add all ingredients except flour and oil

2. Mix thoroughly and allow to marinate for at least 4 hours or overnight.

3. Place flour on a plate.

4. Heat oil for shallow frying in a small deep frying pan or wok.

5. Cover pieces of pork in flour and then fry on medium-high heat for 8-10 minutes until golden brown and pork is fully cooked.

6. Drain on paper towel.

7. Garnish with red onion, coriander and wedges of lime and serve.

Smoked salmon with crepes, cucumber, herbed Creme Fraiche and “caviar”.

This classic combination of ingredients is hard to go past as a delicious brunch, breakfast or entree.

Smoked salmon with crepes, herbed creme fraiche and caviar.

Crepes

For the crepes I just halve the sugar and throw in some dill leaves into my favourite easy Martha Stewart crepe recipe….https://www.marthastewart.com/921813/how-make-crepes

Ingredients:

  • 1 cup flour
  • 1/4 cup sugar
  • 1.5 cups milk
  • 4 eggs
  • 1/2 teaspoon salt
  • Small handful Dill leaves (no stems)
  • 3 tablespoons melted butter (1 tablespoon extra for frying crepes)

Put all the ingredients into a food processor or blender and blend until frothy.

Heat small non-stick pan, dip kitchen paper in butter and lightly coat pan with butter.

Pour a small ladleful of crepe batter into pan and swirl to create a thin crepe. Wait until browned on one side and flip. Repeat until you finish batter. You will have about 12-14 crepes depending on the size of your pan.

Filling:

  • 250g Thinly sliced Smoked salmon
  • 1 cup creme fraiche
  • 2 tablespoons dill leaves finely chopped
  • 2 tablespoons finely chopped chives
  • Pinch of salt
  • Ground black pepper
  • 1 Lebanese cucumber diced
  • 100g smoked salmon pearls or caviar

Mix creme fraiche with herbs, pinch of salt, a grind of black pepper.

Lay crepes on plate, line with smoked salmon, add a dollop of herbed creme fraiche,a few bits of cucumber, roll up and serve topped with a teaspoon or two of caviar, and additional cucumber on the side of you like.

Talking #Turkey #brine #xmas

In our family, we know it’s almost Christmas when the Turkey is in the brine overnight.

It’s all about salt, water and aromatics and a great way to throw I. The last of those star anise, juniper berries, cinnamon quills and the like that you have lying around in your spice cupboard! A few fresh ingredients like oranges, onion, spring onion tops, ginger, thyme and Rosemary will add delicious flavour to your Christmas bird.

You will need a nice clean bucket or tub. We buy a cheap, new one each year, wash it out well and fill with the turkey, cover with water, salt and aromatics. It doesn’t need to go into the fridge overnight.

Here’s the link to the original blog and Nigella’s recipe if you would like a bit more guidance.

Brining the Turkey makes ALL the difference if you want a plump , juicy roast on Christmas Day.

Merry Xmas everyone!!

Roasted #capsicum with #tuna filling #tapas

Just made these as part of a #tapas lunch we enjoyed on the deck of our beach house at beautiful Hyam’s Beach on the South Coast of New Sput Wales, about 3 hours from Sydney.

Tapas lunch consisted of : charcuterie and cheese board including machengo cheese, jamon Iberico, san Danielle prosciutto, cornichons, salami, quince paste and a blue cheese; garlic prawns, Spanish tortilla, chorizo, sourdough bread, green salad and a fruit and chocolate platter to finish. And these very nice red roasted capsicum rolls filled with tuna.

Prep time: 10 minutes Cooking and cooking time: 1 hour

Ingredients:

  • 2 small long red capsicum or 4 long red peppers
  • 3 cloves garlic
  • 1/4 teaspoon salt
  • Juice of 1 lemon
  • 1/2 tablespoon olive oil
  • 200g canned tuna
  • 1/2 cup Greek natural yoghurt
  • 2 tablespoons small capers
  • 2 tablespoons finely chopped parsley
  • Ground black pepper

Method

1. Pre-heat oven to 220 degrees Celsius.

2. Place capsicum on foil lined baking tray.

3. Wrap peeled garlic cloves in foil and place on baking tray.

4. Grill capsicums for 20 minutes, turning over to blacken skin on all sides. Remove garlic from oven.

5. Put capsicums in oven for another 15-20 minutes until skin is blistered and black.

6. Meanwhile, smash garlic with salt and 1.5 teaspoons of capers and mix with yoghurt, olive oil and lemon juice.

7. Drain canned tuna, add yoghurt mixture and mix through tuna. Add chopped parsley, rest of whole capers. Grind black pepper to taste and mix again.

8. Remove capsicum from oven and place in plastic bag and tie off to allow steam to soften skins. Peel off skin carefully, cut in half and remove seeds, trying not to tear capsicum flesh.

9. Stuff with tuna mixture and roll capsicum into neat parcels cutting each half into two or leaving whole.