This style of soups has versions from every culture I can think of, from the Europeans to the Middle East and throughout Asia. Hell even our own Indigenous mob have their very own Kangaroo tail soup (I have not been able to source the origins, […]
Fresh squid is unbeatable in terms of flavour, texture and price. This dish from prominent and entrepreneurial Luke Nguyen from Sydney’s, Red Lantern fame, reimagines a local vietnamese dish from the Pho Quac province. This dish is salty, chilli, tangy and lemony. Its a perfect […]
This dish is a staple in our household. It is delicious, fast and cheap. Sustainability in food is a progressive movement. Although most of my daily practices pertain to be sustainable it does not define it outright. I must say my carbon foot print has been out of control over the past year due to my travel commitments. This dish is a very sustainable option.
Note: the rule of thumb with any of the molluscs when cooking them is simple, if they don’t open don’t eat them.
1kg Mussels (to speed this up I got pre-cleaned and de-bearded mussels)
1 medium size white onion2 birds eye chillies
2 cloves garlic
1 glass white wine
1 handful chopped parsley
1 good glug of olive oil
1. In a fry pan heat oil until shimmering and just starting to smoke. Add onion first until its sweated down, then add chilli and garlic, keep everything moving to stop the anything from burning. After about 30sec from adding chilli and garlic pour in the white wine. Boil vigorously to release the alcohol.
2. After a minute or two after the alcohol has burnt off throw in your mussels. Pop the lid on and steam the mussels until they are open. Should not take very long, a couple of minutes at best. Wait until the mussels are open then give them a further minute to steam.
3. Sprinkle with the chopped parsley. Eat your mussels with crusty bread. The wine creates a delicious broth, sweet and salty. The chilli gives it a bit of fire. I like the mussels because they come with there own serving implement. The shells.
This recipe is bloody fantastic! The recipe below is a little simpler than the Mr.Hong cookbook version but if you are feeding 12 people and all you have to do the cooking is a BBQ this will work exceptionally well. The miso paste is the […]
6 white crusty rolls
1kg pork belly
2 pickled carrots
1 Daikon (chinese radish)
2 Lebanese cucumbers
10 birds eye chillies
1 bunch coriander
1 Kewpie Mayonnaise
1 pork pate
4 ltr Master Stock
1. To start heat Master stock until boiling. Slide in the pork belly and slowly braise in stock 3-4 hours. Carefully drain the pork and place on greaseproof paper in a baking tray. Place another piece of greaseproof over the top place a heavy chopping board on top and stack with tins from the pantry to weight overnight. No need to refrigerate until morning.
2. Pickle the carrots, this can be done in advance
2. Assemble the rolls
Recipe here a combination of the following 2 recipes from Gourmet Traveller
800g pork livers, soaked in milk overnight 2 tbl vegetable oil, for frying 3 cloves garlic, thinly sliced 125ml Shaoxing wine 500g butter, chilled, chopped into small cubes fish sauce, to taste ground white pepper to taste Method: 1. Drain livers and wash thoroughly. Trim […]
8 red Asian Shallots
10 Garlic Cloves
30 Star Anise
100ml Vegetable oil
700ml Shaoxing wine
1kg Yellow rock sugar
500ml Light soy sauce
700ml Dark soy sauce
100g cassia bark
4 Chinese cardamon pods
2tbl fennel seeds
200g Ginger, thinly sliced
6 spring onions
12 ltrs. water
1. Using a mortar and pestle pound the garlic and shallot and 10 of the star anise to form a paste. Heat vegetable oil in a heavy based stockpot and fry the paste until aromatic about 5min. Deglaze the pan with the Shaoxing wine and add the remaining ingedients. Simmer and skim for 2 hours.