We went away for a weekend break in the south west of Western Australia and decided to stay in a self-contained chalet in between Cowaramup and Margaret River for peace and quiet. We also spent the weekend cooking from local produce and it was also the weekend that I finally succeeded in making creamy scrambled … Continue reading Truffle Scrambled Eggs with Saucisson sprinkled with Goat Cheddar Cheese
One of my favourite foods is biryani rice. I have never attempted to make it at home until now. A couple lessons I will take away from this is to start earlier and have a ready supply of kashmiri chilli. A chilli with moderate spice levels while adding a vibrant red colour to a dish. … Continue reading Layered Chicken Biryani Rice
This is a post about meat, if you are at all not interested in large, juicy, flame grilled steak, look away now… A week or so before Father’s day this year, my local butcher (Ryan’s Quality Meats) advertised a special gift pack consisting of nearly 1.5kg of Tomahawk steak and bottle of red wine. We … Continue reading Tomahawk Steak
I’ve just realised there is a shocking lack of lamb in my list of ingredients in these recipes. Isn’t this one of the most traditional Australian BBQ meats? To make up for that, here is an extremely technical and complicated lamb roast recipe. I jest, it was actually very easy to cook but I pulled … Continue reading — Smoked Lamb Roast —
Continuing to explore the unusual sides of sous vide cuisine I have branched out to try a classic Ethiopian beef key wat. This is a beautifully aromatic beef stew which is usual slow cooked over a long period of time to enhance its flavours and the tenderness of the meat. Traditionally served with Injera which … Continue reading — Sous Vide Key Wat —
You’ll have heard of a Moroccan Tajine, but have you ever had a Tangia? It is a pot, a way of cooking and meal all by itself. Usually classed as a bachelor stew – you add all the ingredients into a earthenware pot and allow it to slow cook over long periods of time . … Continue reading Tangia Sous Vide
So you’ve read Part I – the cheating pastrami. But how do we make one from scratch? Read on. Its an additional step to the process but yields a milder more well rounded pastrami. Quite how authentic it is I don’t know, I’ll have to get the New York and try one one day. This … Continue reading Pastrami Part II
Winter in Perth means one thing in a few of my Italian friends. It's sausage making weather. The daily temperatures falling below 20°C and colder temperatures at night coupled with the humidity hovering around the 30% mark. If you've never made your own sausages, I'm going to give you some valuable advice given to me … Continue reading Dried Italian Pork and Kangaroo Sausage
One meat I’m seeing more and more at trendy food outlets around Perth is the good old New York style pastrami. Usually served by way to the classic Ruben sandwich. Now, this isn’t a style of meat that most home cooks would attempt as it is a fairly long process (see Part II) . However, … Continue reading Pastrami Part I
One of the dilemas I face as an aspiring gourmound and provider of fine cooked meats to the dinner table, is how to manage a smoked steak or roast mid week. Sure, you can do a long fired cook on the weekend or if you really push it you can manage it on those long … Continue reading Reverse Smoked Beef Fillet
