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
So here's the thing. I’ve always wanted to the kind of guy who could make some good meat, a top notch roast, perfectly cooked with ample flavor. To be known for it. Living in an apartment has made that a bit difficult as a full scale Weber BBQ is a bit large to neatly fit … Continue reading Smoked Cape Grim Rump
One of the snacks I grew up with was curry puffs. They weren't always around as they are labour intensive and can be fiddly to make in the warmer months as the butter shortcrust pastry is temperature sensitive. There are recipes where a combination of water and oil pastry are used to create a flaked pastry … Continue reading Curry Puffs
When I was growing up making satay took two days. One day for pounding herbs and spices in a mortar and pestle into a marinade for the meat. The second day was for skewering pieces of meat on satay sticks as the aroma of the peanut satay sauce held up the hot summer air. It was labour intensive and time consuming but the pay off was worth it as you bit into the spiced meat drowned in the tangy sweet and spicy peanut sauce. I grew up with a mix of lamb and beef satays.