Had this light meal the other night. Just using up a few odd items in the fridge and pantry.
Savoury and salty pappadums are a real treat here and go lovely with the variety of textures and flavours between them. I sprinkle a bit of sumac for something extra. The recipe is linked below. Just chop and change salad ingredients with what you have although i would say the avocado is essential! Dill always goes great with smoked salmon and so nice to go outside and clip some from the garden. You could also use some capers too!
Whenever i do a chicken on the BBQ, whether it be rotisserie or beer can i always seem to do similar variations of the same side dishes, not today though! I spent the morning looking at tapas style dishes and then headed out to get the ingredients. I spent the afternoon cooking and making two dishes so that when it was serving time they were already completed.
The first dish i started was a roasted garlic dip. This was to be served with potato wedges and i love dips!
1 garlic bulb, separated into cloves, unpeeled.
1/2 tbs olive oil.
35ml of either natural yogurt or sour cream. I used Greek yogurt as I had some leftover.
30ml mayonnaise, (add to taste).
salt and paprika.
Place the garlic cloves into a small roasting tray, pour in the olive oil and coat them. Spread them out in an even layer. Roast in a 200degC preheated oven for 25mins. Set aside to cool.
Squeeze the roasted garlic from the skin by pinching off the end of the clove. On a chopping board add a little salt to the garlic and mash to a paste. Scrape into a bowl and stir in the mayonnaise and cream/yogurt. The mayonnaise can dominate so be aware when adding. Season to taste with salt and paprika. Can then be plastic wrapped and kept in the fridge until serving. Sprinkle a little more paprika when served.
I also made roasted peppers with maple syrup and almonds earlier in the afternoon. This was served at room temperature and it was sublime!
Finally, at the table the gorgeously cooked chicken was served with arguably the best potato wedges i’d ever had, Angela agreed! And sauteed garlic mushrooms. So good man.
No good pics of the wedges or chicken. It’s always such a rush to get it served and to the table hot! Plus i’m hungry yo! 😉
We had leftovers too so we’re having the same dish tonight, just have to make a few more wedges. Ahhh.
Earlier in the afternoon we had a mad storm. Nothing like a thunder and lightning show on a Sunday afternoon. We just sat outside with our wines, one of life’s simple pleasures. The next door neighbour’s dog was scared of all the thunder and sat under Angela’s chair. Think she liked Angela cause she gave her some ham, she looked hungry!
As added bonus i didn’t have to water any plants! Hah
This was one of the first dishes that really wowed me in taste, texture and uniqueness; Thai chicken risotto. I started putting together a cook book a couple of years ago and this was the first recipe i worked on. It is so damn good. The chicken is extremely succulent, (don’t over cook it when you’re first browning it, only lightly colour the surface, you don’t want it to dry out, it has plenty of time to cook through in the oven). It’s also important to closely watch the times of cooking or resting, it will be crucial to the end result.
Best thing to do with this dish is plan leftovers around it so when you go out to buy ingredients you’re only getting specific items. A lot of them are pantry staples so you shouldn’t really need to buy much. I just had to buy the chicken thighs and rice yesterday which cost me all up $8. It made 5 servings too and that was with us going back for seconds for dinner. Good family meal or leftovers for lunch the next day. Another pro tip thanks to my Dad, if you’re happy to buy Coles or Woollies brand chicken get them from the deli, they will be way cheaper than the prepackaged stuff that’s there for complete convenience. Sure you might have to take a ticket but you will save a few bucks. Buy double, split it up and freeze the rest for another day’s use!
I also highly recommend having a kaffir lime tree at home. If you like to cook Thai food you will save heaps, both in time, money and frustration of not having this important element for your dishes.
I made the red curry paste myself earlier in the week. I hadn’t made my own for a while. I even managed to get Thai shrimp place from a joint in town! No galangal though, ughh, elusive to me, especially fresh and juicy. It’s on my list to grow though. Store bought paste is fine, i have been using it for years.
This recipe comes from the below link. Again, use what you have on hand. I included frozen peas last night, i thought they were way better than the beans i had used in the past. Little pops of flavour and there are more of them scattered throughout the bowl.
The prep can take some time but just do it bit by bit, keep looking at the recipe so you don’t miss any steps or ingredients, once everything is prepped and chopped it comes together very easily.
This Saturday was the ‘Bollywood beach markets’ in Woolgoolga. I was thinking we’d really see some great Indian stalls from the heavily cultured community but was very disappointed by what was there! The beach was nice though 🙂
Instead i am going to make some bases tonight and cook pizza haha, no worries, haven’t made homemade pizza in a long time. Till next time.
I’ve been meaning to use those, more often than not, wasted kaffir limes on my parents trees for years now. Next time i say, next time.
I know the zest can be used in curry pastes and that at first was my intention. But i hadn’t baked in a while and i just searched for recipes for cakes that could make best use of the limes. In this recipe the zest is used in the cake and the lime juice in the syrup.
I was a bit dubious on the method of bringing the cake together, using a food processor? I hadn’t done that before but i had to stick to the recipe.
Anyway, it was an amazing cake. The unique flavour of the kaffir limes shone through, the cake itself was moist and had fabulous texture. Ange gave some to her friend and husband to try and they were still raving about it days later. Best thing is to cook it for yourself because you’ll be craving a piece every night of the week after dinner, i know i did 🙂
We started off the year with something simple but incredibly fresh and tasty. I know sashimi isn’t everyone’s thing, yet others can’t get enough of it.
We went to the seafood markets and picked up fresh tuna and scallop sashimi. These sashimi grade scallops are pretty much the only ones i buy nowadays. I’d noticed that some scallops i’ve bought in the past have been cut in half, (lengthways), and placed on the half shell and sold like that. Greedy bastards.
These babies are $3.50 each, we don’t get them all that often but when we do we know we’re getting the best product available.
I used two, (cut in half), for our sashimi plate and the other 4 were going on shells and lightly grilled with a bit of butter and ponzu sauce.
I store empty scallop shells in the freezer. Saves paying for them every single time. Wash and reuse next time!
A dollop of butter and a drizzle of soy sauce. I used ponzu here. Ponzu is a citrus style of soy sauce.
I probably had the grill too high, opps! Regardless, when the butter melts and mixes with the soy it’s divine. Oh yeah and the scallops were good too.
My new sashimi knife was christened. What a beast.
I now buy Pure Wasabi. The wasabi on the left is the stuff you see everywhere. Funnily enough though, it’s 30% horseradish and only like 5% wasabi. We get the Pure Wasabi from Harris Farm and originally ordered it from New Zealand. Alternatively you can use the powder. You can fine tune the taste and texture. Ignore that expiry date ;P
Ange never used to like wasabi but now she loves it.
Haven’t been very active here, same over at Facebook.
It’s been nearly 3 months since i posted and spammed your feeds, time flies. I sort of wanted the year to end so i could start again. Even though there has been no posts in that time i’ve certainly been busy in the kitchen, the books and the supermarkets.
We’ll probably go in a new direction this year and see how it goes. Looking forward to posting up some of my favourite dishes, ingredients, tips, pictures, recipes and so on.
I get a little Facebook-phobia pushing all this crap into your face all the time but it’s something i like to do, so if you’re not really into the constant pics and tips to come you know what to do. I won’t hunt you down.
The idea of ‘version 2.0 (16)’ sort of just popped into my head and i thought it was funny. Small things amuse small minds. How’s my leet, 5 minutes Photoshop of the new Cover Page? Hehe
I’ve made this curry a few times now and it’s exceptional. It’s a one wok dish too!
The herbs really highlight this red curry, stirred through just before serving, add to that the fresh, fiery chilli thrown in at the beginning of the cooking process? It lingers wonderfully on the pallet.
The recipe says to cook the potatoes for about 10minutes until soft but i’ve found each time that it takes longer. Put a lid on the wok or saucepan so the sauce doesn’t evaporate and cook the potatoes until soft when pricked with a sharp knife. At that point add the prawns to cook for the final couple of minutes. I also added shredded kaffir lime leaves because they’re just so fantastic.
Don’t forget to serve in warmed bowls, you want that curry to stay hot, tastes so much better that way!
And if you have leftovers, as with most curries, they’re often better the next day as was the case here.
The famous corn on the cob; we’ll buy them for a BBQ first and foremost. Roasted over the coals until the kernel’s start popping, served with lashings of butter. Now, don’t get me wrong, i love them served this way, but it had me thinking when Ange bought some for me to use. Time for something different?
When i need some ideas or recipes i always go to www.taste.com.au.
First night we tried this Mexican corn on the cob, a wonderful looking and sounding side dish. Smoked paprika is mixed with some mayonnaise, a fiery spice mix to sprinkle over the cooked corn, grated Parmesan and a squeeze of lime. Now, what would go with this? I’m a bit hot on chicken schnitzels at the moment and i figured they would go nicely with the mayonnaise.
It was a sensational combination, something completely different for that mid week meal. Pretty simple too. You could buy your schnitzel if you didn’t want to make one, but from experience a made one? Can’t beat it.
The next night was tuna and corn quesadillas. Another simple yet different meal. Instead of tinned corn i just microwaved our two remaining cobs for 4 minutes and stripped off the kernels.
You’ve seen me post up quesadillas many times in the past, (on Instagram, Facebook, @mejulesok), a great way to use up any left overs but also giving you a simple, easy dinner and here is no exception.