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Items tagged "Winter":

  1. Levantine style fish stew made to one of Greg Malouf’s recipes. Served with lemon saffron rouille, homegrown mustard greens and buttery bulgur with barberries

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  2. Been a crazy few days, needed a quickie comfort meal, enter my Veg Out farmers’ market friends’ produce. Felicity’s @tmhpastas fried gnocchi, Jimmy’s @pacdonpark lardons, Anthony’s @greenvalefarm chorizo, some peas, pumpkin and homegrown garlic shoots fried in Naomi’s @thebutterfactor butter. Thank you lovely ones xxxx

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  3. A homemade sausage roll. I cheated, used @PatersonsPastry puff and Gypsy Pig spicy pork mince which made it dead easy. Just roll, wrap, egg wash & bake.
    🐖🐖
    On the side fried @Pacdon_Park lardons sweated down with fennel, cabbage and caraway with a splash of orange juice. I then finished it with peas and an egg, which made it creamy like a carbonara.

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  4. Easy eats. Rare breed @greenvalefarm pork chop, dry rubbed, grilled, glazed.

    I dried the pork thoroughly. On went the dry spice rub of lemongrass, garlic, kaffir lime and coriander root that I make regularly. Browned; skin blistered; silky, tasty fat glistening.

    Cooked and rested, a slick of homegrown lime marmalade with sriracha salt glided on to glaze.

    Result: Subtly flavoured, juicy. Blanched beans, bitter leaves, sour fresh pomegranate - crisp complements satisfy the palate. Dead easy.

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  5. A perfectly scrumptious @pacdon_park Yorkshire Leek sausage toastie. Delicious with Emmental, tomato and a smear of Rose of Hartdale Park Venison’s homemade Italian zucchini relish.

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  6. I worked late. Mr wanted spaghetti Bolognese. I had penne, Gypsy Pig spicy minced pork and some Warialda Belted Galloways Girello.

    So it hit the pan with onion, garlic, homemade heirloom passata, dried homegrown basil, parsley and oregano, homemade beef stock and a small piece of dried ham rind.

    While stirring my sauce I was having SMS conversations with 3 clients. Some days are just silly like that. I find it amazing I can actually make something edible when so distracted.

    So, a crazy day finished late with a comforting dish garnished with lashings of parmigiana reggiano and eaten with feet up in front of the telly. Aaaah!

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  7. Pea and broccoli soup with homemade pesto.

    One of my purple broccoli plants morphed into broccolini but it was a bit too fibrous for stir frying. So I trimmed it off, steamed it, blended it with peas, garlic and seasoning, then added the resulting purée to a bêchemel.

    I thinned the soup with tasty homemade Warialda Beef stock, stirred in some homegrown pesto and garnished it with fennel leaves.

    I served the soup with a small piece of homemade leek quiche. Healthy and happy Winter eating.

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  8. My first time cooking goat belly from Chris at Farmer Joe’s.

    I tickled it with black bean, ginger and garlic paste, Chinese style. Then grilled it over a little water and gave it 20 minutes resting time.

    Mr Sticki made his usual mashed potato while I softened leeks in ghee. Then finished them with the company of julienned fennel and iceberg lettuce.

    Delicious, creamy, slippery, meaty, salty, with a sweetness from the leeks.

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  9. Cheek by jowl. Lunch today featured Warialda Belted Galloways beef cheek. Dinner was this beautiful rare breed Greenvale Farm pork jowl.

    I marinated it in lecsó - Hungarian paprika paste - mixed with Chinese white fermented chilli bean curd which has a yielding soft cheese texture and is super umami. Just simply roasted I garnished it with Geung Chung, a Chinese ginger and spring onion relish.

    Blanched organic bak choy was seasoned with sesame oil and a teaspoon of oyster sauce, the combined juices poured into the steamed rice cooked in dashi. Quietly elegant. Very satisfying.

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  10. Here’s the pretty version of my Warialda Belted Galloways beef cheek cooked in beer with Mexican flavours.

    I served it on homemade sourdough with homegrown lime mayonnaise and sorrel from the garden. I ought to have served it in a taco but the bread was freshly baked and was crying out for company.

    The ‘recipe’ I was given to use was amusing. It was the kind of thing a head chef writes for his sous to follow, something probably only a chef could decipher as it was a four step combination with no method or ingredient list. So I made it up as I went along. And it was delicious.

    Into my pressure cooker went a whole cheek intact to be browned. Then I removed it to rest and in went a mirepoix, which I softened. The cheek and juices went back in with a stubby of beer, my homemade Warialda beef stock and half a tub of mole from Mexi Mart at Acland Cantina.

    I let the pressure cooker do it’s work - about 20 minutes under high pressure then turned it down for another 10 minutes. I switched it off and let it cool so I didn’t need to release the pressure.

    Next I took out the meat and added chopped tomatillos and a chipotle chilli, plus a tablespoon of dark brown sugar(because moles are bitter to my palate - but I’m hyper sensitive) and the juice of a ripe lime.

    When it was reduced, I sliced up the meat and returned it to the sauce to warm gently. Not a lot of effort for something really scrummy.

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  11. Easy home cooking. Crisp Cantonese layers of textures.

    It took me a long time to learn how to pace stir frying on a piss-weak home stove so that I got my textures right without stewing. I had to give up my wok for a cast iron skillet and developed a technique of staggering cooking times for the ingredients. But I nailed it eventually.

    Here crunchy egg noodles are a bed for shitake mushrooms, Gypsy Pig sirloin schnitzel, crisp celery, choi sum, bean shoots.

    The sauce of homemade stock, Chinese cooking wine, white pepper, light soy and oyster sauce gradually softened the noodles.

    My aromatics started with onion and garlic then at the finish included ginger, spring onion and fresh coriander. Plate licking good.

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  12. Smoky Glenora Jerusalem artichoke and chestnut soup with homegrown purple broccolini leaves stirred through. Homegrown borage, cress and nasturtium to garnish. On the side, hot buttered toasted scones. YUM!

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  13. Spinach ravioli, nettles, onion, pumpkin, nutmeg, @thebutterfactor buttermilk, Parmesan - comforting Winter food.

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  14. Simple supper: cauliflower soup.

    I steamed the cauliflower, fried garlic and blended them with the water from the steamer, some Myrtleford Butter Factory buttermilk ricotta, white pepper plus a few caraway seeds.

    The croutons were fried in ghee, and topped the soup along with Pacdon Park lardons and cress. Gorgeous fresh Accredited Farmers’ Market produce, delicious.

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  15. Delicious easy meal, @pacdonpark’s pre-marinated Mattmandu pork ribs finished with a little Hampton Hives honeycomb. On the side, white slaw: daikon, white carrot, cabbage, spring onions and toasted sesame seeds dressed with homegrown lime mayonnaise.

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