Seafood Sunday

Seafood Sunday is quite a common thing for us. A chance to serve up a few small dishes throughout the afternoon and evening. All 3 of these dishes were amazing and all i’d never cooked before. The scallops one though was the knockout, wow, so simple but so gooood 🙂
Can you believe it? There’s no oysters for once!

Crispy goodness :)
Crispy goodness 🙂

Whitebait fries with OLD BAY® Seasoning.
I haven’t made these for a couple of years now and after having these i don’t know why? So crispy, lots of taste and with the addition of Old Bay and lemon they were superb.

Recipe based off of this one, i just replaced the cayenne with Old Bay and then additional Old Bay on serving.

Whitebait fries recipe.

Less is more with these delicious plates of lush.
Less is more with these delicious plates of lush.

I still had some leek and tarragon from my parents garden and didn’t want  them to go to waste. What a way to serve it. From Manu Feildel‘s cookbook, French Bistro. This simple yet beautiful dish had us licking each empty shell for just a little bit more sauce. This one will definitely be going on our regular menu.

And finally, pippi’s with celery and peas.

I’d been watching Good Chef Bad Chef in the morning while looking for something to cook, at first Adrian was cooking lobster and i was certain that was what i was going to do. Then Zoe cooked these yummy clams and when cost came into consideration this one got the nod. I’d been eyeing off pippi’s for quite a while and that helped sway my decision also.

Wonderful broth, every pippi opened and eaten and served with some toasted sourdough. The inclusion of the celery was fantastic.

Recipe for Clams with celery and peas.

I've got my eyes on the sauce at the bottom, hehe.
I’ve got my eyes on the sauce at the bottom, hehe.

You know, all that seafood cost us $20. With a few extra groceries it’s an affordable afternoon of fantastic seafood. Accompanied by a cold crisp Riesling? Oh yeah 🙂

Onion Rings

With the previous post’s spotlight on the cheeseburger i thought it would be fitting to post the recipe for the onion rings served with it. I’ve cooked onion rings quite a few times with varying success but these were the best ones ever. A bit messy and time consuming but well worth the effort and a perfect side for that burger or steak.


1 large onion sliced less than 1cm thick.

1 1/4 cups plain flour.

1 tsp baking powder.

1 tsp salt.

1 egg.

1 cup milk.

3/4 cup panko breadcrumbs or dry breadcrumbs.

Vegetable oil for frying.


Heat the oil in a large saucepan or deep fryer to 185degC.

In a small bowl, stir together the flour, baking powder and salt.

Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up.

Onion rings

Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.

Deep fry the rings a few at a time until golden brown, watch they don’t burn as they will cook fast. Remove to paper towels to drain. You can keep them warm in the oven whilst cooking the following batches. Season with sea salt, and serve.

Mouth watering ;)
Mouth watering 😉

Original recipe from here.

Ike’s Vietnamese Fish Sauce Wings

I just love the wings of a chicken, some people prefer the drumsticks, others the breast meat, thighs or all of the above, (me included) , but nibbling on and picking through all the little bones for juicy pieces of meat? You can’t beat it.

I try to get most of my chicken from a little farmer whose chickens are like none other i’ve tasted, they’re so friendly, funny and witty that you know their chickens would be the same and i think that adds to why they taste so good.

I’ve been waiting for a special occasion to cook this recipe, i’ve had the wings in the freezer for a couple of weeks in anticipation for the new  A-League season to start. Munching on some delicious wings watching the football? Yes please!

It’s quite an easy recipe to make too so that’s also helpful as i don’t want to spend hours in the kitchen. Bit of preparation and let’s get into it. For this recipe you’ll need…..


Serves 2.

1/4 cup fish sauce.

1/4 cup caster sugar.

2 garlic cloves, 1 crushed, 1 roughly chopped.

800g chicken wings.

1tbs vegetable oil for the fried garlic.

1 cup of cornflour.

Chopped mint and coriander to serve.


In a bowl whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate, covered for at least 3 hours if you can, tossing wings every 30minutes.

Heat the vegetable oil in a small saucepan over a medium heat and add the chopped garlic and cook until crisp and golden, drain on paper towel and set aside.

Heat your vegetable in a large saucepan, deep fryer, or whatever your other preference is to deep fry to 180degC or 350degF. I prefer to let my oil heat up slowly over a medium, just over medium in fact heat in a cast iron deep casserole dish.

Just about ready to cook.
Just about ready to cook.

Pat wings dry with paper towel reserving the marinade. Put the cornflour in a shallow bowl and coat the wings. Cook the wings in batches until golden, around 10minutes, place on paper towel to drain and then keep warm in the oven while cooking remaining batches.

In a small saucepan simmer the marinade until syrupy, about 5 minutes, strain over the wings, tossing to coat. Top with coriander, mint and fried garlic.


Not as crispy as some wings i make but it was so flavourful, the herbs helped highlight the sweetness of the sauce and the crispy garlic added a bit of crunch. The wings though were the hero, lusciously cooked, the sweet white meat falling off the bone.

Not your average wings recipe, love it 🙂

The original recipe  comes from here.

Happy munching 🙂