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Category: Dessert

Lime Tart Brulee

August 9, 2017August 9, 2017Leave a comment

  It's citrus season but someone needs to tell that to our dwarf lemon tree on our balcony. The label tells me that it's been developed for apartment living but evidence is suggesting otherwise at the moment. Luckily I am surrounded by friends and family with fruiting trees. This year I'm lucky to be working … Continue reading Lime Tart Brulee

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Recent Posts

  • Tomahawk Steak
  • — Smoked Lamb Roast —
  • — Sous Vide Key Wat —
  • Tangia Sous Vide
  • Pastrami Part II

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bacon bacon jam baking Barbecue BBQ beef blood root bourbon bush tucker Cantonese Roast Duck caramelised onion charcoal grill chicken Chinese New Year citrus crackling cured curry curry puffs deep fried Duck Ethiopian fast Father's Day five spice German Goat Italian sausage jam kangaroo lamb lemon myrtle limes morning tea noodles Pasta Pastrami pastry peanut sauce PerthDIYeats polenta pork pork belly poultry Ribs Rice roast roast duck roast pork belly romano salad Salmon saltbush satay sausage sausage making seafood sexy salmon shortcrust pastry siu yuk smoked smoking Snacks soba noodles Sous vide spring rolls tart Tasmanian Pepperleaf Thermomix Tomahwak Steak Valentine's Day Vegetables West Austalian Salmon Yemen Zhug

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Australian wagyu. MS 8/9. The streaks of fat interlaced within the meat, (shimofuri), contains monosaturated fatty acids that are rich in Omega-3. According to studies, foods rich in Omega-3 are good for the heart because they contain good cholesterols. This steak comes from Victorian farmers, @sherwagyu, who have been producing wagyu since 1991. We picked this up from @melvillemeats for a celebratory dinner last night.
Bruschetta is perfect for the Australian summer. Roughly chopped tomatoes, onion, basil, with a dash of olive oil, and salt for seasoning on grilled bread rubbed with garlic. Simple fresh, fast, and healthy food.
My recent posts were focussed on making char siu bao. This one is about the beef rendang that I made today as well for the Thanksgiving lunch. One dish that I would never have contemplated cooking at the same time without a Thermomix. I've found that it is great at blending herbs, vegetables, and roasted spices in seconds without the need to add water to assist the blending. Within seconds I had a spice paste to fry and reduce, (a good 20 minutes), before adding cubed beef we bought from @ryansqualitymeats this morning. Then it was a slow simmer for 3.5 hours before heading to lunch. This slow simmer allows the beef to cook slowly for a tender soft texture. It also allows the flavours and fragrance of spices to infuse through the coconut milk and meat. Beef rendang isn't the type of dish you rush to the finish line. There are no short cuts.
It's been years since I ditched my skepticism and bought a Thermomix. It has made cooking traditional Chinese foods I grew up with incredibly efficient. Finished making a batch of char siu bao this morning after making the filling last night for a Thanksgiving lunch this afternoon.
Phase 2 of Thanksgiving Mini Char Siu Bao. In around 30 minutes of roasting, I'll have freshly made char siu.
Have been invited to a friend's Thanksgiving celebration. It's Pot Luck and my contribution starts tonight with the marinating pork for char siu which will ultimately end up in mini char siu bao.

Recent Posts

  • Tomahawk Steak
  • — Smoked Lamb Roast —
  • — Sous Vide Key Wat —
  • Tangia Sous Vide
  • Pastrami Part II

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  • Barbecue
  • Cantonese
  • Curing Meats
  • Dessert
  • Dinner
  • Japanese
  • Malaysian
  • Sauces and Relishes
  • Snacks
  • Sous vide
  • Thermomix
  • Uncategorized

Tags

bacon bacon jam baking Barbecue BBQ beef blood root bourbon bush tucker Cantonese Roast Duck caramelised onion charcoal grill chicken Chinese New Year citrus crackling cured curry curry puffs deep fried Duck Ethiopian fast Father's Day five spice German Goat Italian sausage jam kangaroo lamb lemon myrtle limes morning tea noodles Pasta Pastrami pastry peanut sauce PerthDIYeats polenta pork pork belly poultry Ribs Rice roast roast duck roast pork belly romano salad Salmon saltbush satay sausage sausage making seafood sexy salmon shortcrust pastry siu yuk smoked smoking Snacks soba noodles Sous vide spring rolls tart Tasmanian Pepperleaf Thermomix Tomahwak Steak Valentine's Day Vegetables West Austalian Salmon Yemen Zhug
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