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Items tagged "kitchen":

  1. A happy accident. My fridge went a bit haywire and the homemade lemony mayonnaise froze. When it defrosted it split but despite whipping and adding more egg I couldn’t get it to thicken properly, so I added agar agar to stabilize it and dropped in some of Myrtleford Butter’s crême fraiche to make it into a salad cream. It’s velvety and delicious. Served with marjoram flowers on fresh leaves, it’s also a little bit special.

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  2. I taught Mr Sticki how to make Potato Gnocchi from scratch.

    He chose to fry it and we made a sauce using home made dried tomato’s, garlic, onion and herbs from the garden.

    A little wild rocket, some parmesan - really simple vegetarian fare that beckoned seconds.

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  3. Deep fried duck egg on braised beef cheek with barley on sourdough.

    The rich cheek meat was very slowly cooked with Jerez vinegar, homemade stock and passata to a sticky glaze. I finished it with a little splash of chipotle sauce for a slight kick and dressed the egg with my Uyghur salt and crisp deep fried shallots.

    The thick yolk melded with the braise and the sourdough offered a chewiness accented by crisp egg whites and shallot.

    And in case you thought I was a hero whipping this up for a late lunch, the braise came out of my freezer, made it back in Winter. I just happened to have some oil at hand in the deep fryer so it all fell together very easily.

    It really pays to freeze leftovers. For me, eating something months later is more pleasurable than eating something you’ve tasted a few times while cooking, because later, your palate’s fresh when you come to it.

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  4. A summery meal - exquisite seared Greenvale Farm dry aged pork chop. A light sprinkle of homemade dry rub was used to season.

    While the meat rested I grilled peaches, then made sage and Jerez vinegar dressing in the hot pan. When it cooled this was jumbled through the salad. I reserved a little to add to the resting meat juices and drizzled it over the chop. The mild astringency balanced the richness of the meat.

    The heirloom salad leaves were from our garden. I chose Lebanese cress, mizuna, coral trout lettuce, beetroot, sorrel, wild rocket, micro rocket and rabbits ears. The grilled peaches nestled into the greens releasing their fragrance into the ensemble.

    We finished our meal with a friend’s wholemeal apple cake and Dad’s homemade ice cream. I feel truly fortunate to be able to enjoy such delicacies.

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  5. A restaurant grade steak served at home.

    A Warialda Belted Galloways Scotch fillet dry aged for six weeks develops a flavour that has helped me understand how beef should taste. Grass fed and ethically raised, it is tender and delicious, unlike anything you’ll buy that is raised in quantities that will meet supermarket quotas.

    I cooked it in a cast iron skillet over medium-high heat, until browned. You can tell by the change of smell when to flip it and when to remove it.

    While it rested I placed gelatinous homemade stock and pickled peppercorns in the pan with a splash of red wine vinegar and a teaspoon of Demerara sugar.

    I reduced it, added the resting meat juices and a splash of cream before removing from the heat to add the sliced beef to plate up.

    It was served with - as Mr Sticki jokingly called it - “Hand picked micro rocket from our garden” and cucumber dressed with vincotto and first press olive oil from a friend’s olive grove. On the side we had fries. It was just natural to lick the plates afterwards.

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  6. Delicious mushrooms with @thebutterfactor crême frâiche, Weyhill Farm garlic, homegrown thyme and marjoram - scrumptious!

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  7. For Christmas I received this vintage butter dish, a place to keep chunks of my monthly slabs of Myrtleford Butter. I’d like to know more about it as I suspect the dish and cover are actually from different sets. It’s often the stories of the pieces that make them extra special to me. So perhaps one day I will make a discovery?

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  8. My homecooked Chinese style bacon and eggs would possibly be a nosh-talgic meal for many South East Asians.

    A Weyhill Farm duck egg and garlic were deep fried and served upon steamed rice with crisp salt & pepper tofu puffs, blanched bak choy and a topping of Chinese cured bacon and sausage; spring onion, garlic shoots, oyster sauce and pickled chilli.

    Diving in, the rich egg yolk and oyster sauces mixes into the rice and is complimented by multiple textures and momentary highlights of fresh seasonings.

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  9. My luxuriously thick homemade aioli made with thin skinned, purple Weyhill Farm garlic.

    I used fresh farmers market eggs from truly free roaming chickens, emulsified with Nutworks Macadamia oil and seasoned it with French truffle salt. A simple but elegant treat.

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  10. Clever Whisk-y lights by Seks

    (via Sticki Fingers / Pinterest)

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  11. vintage collector’s tableau

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  12. The rail and butcher’s hook combo is tried and tested, but mixing pots and pans with utensils and a clock, hanging from an Ikea rail painted spearmint, adds another layer. 

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  15. ippinka:

    Eating corn on the cob without the mess!

    Wow! Kind of crazy? Another thing to clutter your kitchen when a sharp knife will suffice.

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