The Lucky Peach I am going to give this a go, for now, a weekly post reviewing different articles and recipes in the Lucky Peach. Late last year I set about getting the full collection of this magazine conceived by Peter Meehan and David Chang […]
BBQ Dead Horse Pork Belly with simple slaw This dish got its name by chance. We were at the Bruny Island Cheese company and there was a locally made tomato sauce called “Dead Horse” it’s the Australian rhyming slang for tomato sauce. The recipe however […]
Christobel’s Camp Salad Special
The trick to this delightful salad is the camping ingredients you buy that are robust enough to stay good for a couple of days without worry. We usually always have these ingredients on hand with obvious variation. Bread is a rare commodity in our cooking because of our paleo aspirations, so it normally ends up stale in the back of the cupboard. In this recipe Christobel delves deep into her Spanish roots using the stale bread as croutons fried off in the fat leftover from frying the protein.
This is not so much a recipe rather than a formula therefore I’ll write it as such.
3 parts salad leaves
1 part protein (bacon, chorizo, salami, pancetta, etc.)
I part cheese (you will need to experiment here but think in cuisine profiles such as Spanish, Italian, Greek, etc)
1 part stale bread broken into mouthful pieces
1 part anything fresh for a salad (tomatoes, cucumber, beetroot, asparagus, etc)
1 part herbs (be very careful here because you can destroy a salad with a herb, my suggestion is parsley, basil, chives, etc.)
Dressing – we use a no fuss classic French dressing
2 parts oil – normally virgin olive oil but if we are going down the delicate path and have something more neutral we would use that instead.
1 part vinegar – either white, white wine, red wine, sometime balsamic
1 tsp sugar
Salt and pepper to taste
Tweak if you will but normally this formula works without any other fusion.
First chop the protein into a medium dice and fry off in a little olive oil, get it crispy but not burnt, mostly it’s all cured so you’re going for texture and flavour, fish out the protein and retain the pan juices.
Get the bread and throw it into the same pan hot, toss the bread around like you would a stir fry. You’re trying to get it like dark toast with no burnt bits, if you just keep it moving you should end up with delicious crunch toasty nuggets, more texture.
Get the cheese and cut it up or crumble it up to twice the size as the protein.
Allow the ingredients to cool, in most circumstances but sometimes you can make a warm salad.
Combine all the dressing ingredients and vigorously whisk to emulsify the dressing.
To assemble it’s easy, make the salad as you will, dress at the very last second, serve immediately, eat heartily!!
Bruny Island oysters with a chilli and ginger dressing. First things first. You need to be on Bruny Island. Then there is this awesome little joint halfway to the South Island called “Get Shucked” and even cooler it’s a drive through, so you don’t have […]
Chin Chin in the Bay of Fires
This dish is perfect for camping because its BBQ pork which is a no brained on a camp site. I got the Chin Chin cookbook. For Christmas so this adventure will feature a for bit of recipes to make up for the fact I have to lug the book around half of Australia.
Marinade & Meat
4 cloves garlic
1/2 bunch coriander root
1 tsp coriander
1/2 tsp cumin
1 tsp white pepper
1/2 cup of Mekong Whiskey (bourbon is a good substitute)
1/2 cup fish sauce
3/4 cup coconut cream
1 kg pork loin or neck, cut into 4 pieces
1-2 tbs crispy shallots
1 Lebanese Cucumber
2 medium shallots
2 red chillies
1 large green chilli
1/4 cup adjard syrup
Place the marinade ingredients into a non reactive bowl. Blitz everything into mush or powder. Then grab your meat and bath it in it. Give it as long as you can up to two days. When you are ready to eat fire up the BBQ and throw the meat on, medium heat, continue to baste with the reserved marinade. Don’t worry if the edges go blackish it should be caramel rather than burnt. We served with fresh greens and herbs with the hot and sour dressing (awesome dressing whilst traveling).
Hot and Sour Dressing
2 tbs Lemon juice
2 tbs Lime juice
2 tbs Fish sauce
1/2 – 2 tsp Chillies flakes (substitute fresh mushed chillies if flakes not available).
Put this on any fresh salad or fresh par cooked greens for a winning combo.
On the fly, you need to keep it simple. We arrived in Hobart 4ish then scoped a small fresh food joint for some quick ingredients. The simple steak and salad is a 15min no brainer. Add the shitake, oyster and black fungus to the pan […]
A food blog would be impotent without pushing the boat out over Christmas. Thankfully there are not too many problems for this blogger to dandy a few lines of Christmas cheer on this day. Ironically, I wish I could describe the arguments rather than the […]
There are not too many cookbooks that get me excited before the christmas break. Its my birthday in mid November and most of my friends and family know about my passion for food. This year in particular one of my close collaborators Dan Giuffre got me a reprint version of Momofuku, the David Chang classic (as well as some other associated gems from the same camp). Everyone I know gets the point that if they buy me a cookbook in November they will be eating authentic recipes from the book by January. It normally takes a couple months to source ingredients in Western Australia and often relies on me sourcing herbs from seed from the east coast to grow in my own vegie patch. Like The food of Vietnam.
This book marks the true success of the Momofuku brand. It has been reprinted virtually every year since it was initially published in 2009. That is SUCCESS! This book is a beginning point for a small revolution in the contemporary food world. Asian-American and in the same breathe Asian-Australian food is very familiar to local palates. We know the classic dishes, we love the flavours and the hospitality. The group of chefs in this zone are taking the everyday and turning it into the revered dishes and the fan based fanaticism into a new world food order. Its a book about being the first generation in a new country. Its a book about how Chang survived growing up in America. Its a book about intelligence but not mental more like national security.
Its a story of a transcendence from traditions and closely guarded recipes from the asian quadrant of the globe to the chefs of today feeding us the stuff we love. The main ingredient here is deliciousness. The kudos is whatever it takes to make it right. The prize is many happy punters delivering covers with a new culture. The longer the line the better the deal. We tend to look for queues when we travel. If the queue is long the food is great. It is a total fail safe.
This cookbook is more about Ramen then anything else. It is what drove Chang to start this wonderful dream that we all get to be part of. Happily be part of. I am kinda of busy most of the time doing this, that and the other. After reading the introduction I decided to beeline it to the best Ramen joint in Perth. On my quest for Mr.Hong I often end up in a Asian Grocer about 20 minutes away. The last time I was there I noticed a line of 30 plus punters lining up in front of a restaurant across the way. Mental note to self. My girlfriend and I were in town for the weekend, it was Saturday early afternoon. With the introduction still clearly in my mind, I was like “Hey Babe fancy a Ramen for Lunch”, Christobel was a little suspicious but was willing to come for the ride. It was awesome, best 45 min wait for a bowl of noodles I have ever had(check my instagram account).
Anyway I digress, get the cookbook, do your intel, keep cooking. This has got many moments of joy for you, your family and your friends.
On the TK!
This recipe is the best for feeding numbers quick and easy. The punters will tell you the results. Nobody left unhappy except the two punters who thought the pop up was at one rather than twelve. Ingredients play the biggest role in simple food. The […]