MY POTTED BACK GARDEN

 WELCOME TO MY GARDEN ........

 All fence space has been used for potted plants .

 The alligator and goanna wall for Max and Jack

 Ziggy wants attention !

 The rhubarb patch ....

 The hot chocolate rose .

 Fergie showing off her new enclosure ....thanks to Uncle dale .

 The catnip which is a lovely bush and the cats in my family love brushing up to it .

 The flower of the sage which looks like a miniature orchid and can be used as a finishing touch to a meal .

 Ziggy loves the camera .

 My maiden hair fern which is about 15 years old .

A GREAT FOOD READ

`Our relationship with the food we eat is extremely important ....and what it means to be human .If you can derive joy from something you have to do several times a day , then it will add to the quality of your life. We need to trim some of the bullshit that pervades the world of food and let people enjoy each mouthful a little more. Eating well is about pleasure , balance and the creation of memories. The more we break food down, the more we define it by the chemicals it contains, the more we label items as good, contaminated or pure and add to the guilt or shame we place on ourselves, we move further away from a sensible, balanced relationship with the food we need. We need to understand that when it comes to the food we eat that control and restriction are personal ie moral decisions. Poor dietary choices occur when people eat without thought. A positive relationship with food can be achieved through variety and balance .... If any of the above makes sense .....then you need to get a copy of The Angry Chef , finally a book with no answers, no quick fixes, recipes or photos but opens up questions for thought on food related faddery, hack science , nutritional fakery and clean eating cobblers . We have so much information available to us about food and health ...there`s GAPS, paleo, detox, alkaline , clean eating and sugar free .....why then are so many intelligent,sensible people being taken in when a lot of it is not only wrong but has proven to be harmful? A great food read. THE ANGRY CHEF.....ANTHONY WARNER .

SPICY CUCUMBER AND COCONUT SALAD

I do nothing to the cucumber but use a mandolin to slice it in long thin strips .
I then put the cucumber into a bowl along with .......
1 small red chilli sliced finely
3 tbs of dessicated coconut .
4 tbs of lemon juice
2 tbs of chopped coriander
2 tbs of chopped nuts
Season with salt .

Now heat some oil in a pan and add 1 dsp of mustard seeds and 5 curry leaves  , heat these till they become fragrant , then remove from heat and scatter over the salad .

 

MANGO PORRIDGE

You will need 2 ripe but firm mangoes ,peeled ,stoned and diced .
Using a blender puree 1/2 the mango flesh .
Set aside .
Now place 350ml of coconut water into a large saucepan with 350ml of coconut milk  plus 350ml of full cream milk ....
Bring this to a gentle boil .
Stir in 75 gm of soft light brown sugar
1 tsp of cinnamon
Continue to simmer for 3 minutes .
Stir in 50 gm of grated coconut .
Gradually add in 200gm of rolled oats .
Continue to stir , until the oats have absorbed the moisture and have softened .
When you are ready to serve stir through 50 gm of softened sultanas and the mango puree .
Sprinkle over 30gm of almond flakes and a little ground cinnamon .



 

DIAL AN OCCASION .......WHAT A TEAM

Thank you Paul Mersey for the menu design

Thank you Laufa Oakley for the Ostkaka layered cheesecake , plating up and all those dishes .
Thank you Olivia Vincent for the table service , plating up and general kitchen help .
I am still getting feedback from our Sunday meal .
From the menus to the last cheeseboard it was all perfect .
What a team ....Thank you !

 

OXEN BEEF CHEEK FAGGTS IN POACHED LETTUCE

 

Heat a large frypan with a little oil and brown the beef cheeks all over turning frequently .

I used 1 beef cheek per person .

Heat a little more oil and add 2 carrots roughly chopped

2 onions roughly chopped .

1 leek and 4 celery sticks roughly chopped .

Saute till the vegetables soften .

 

Then add a whole head of garlic

2 thyme sprigs

1 bay leaf

2 rosemary sprigs

2 star anise

8 cardamom pods

8 whole black olives

Pour in 500ml of dry white wine .

Bring this mixture to the boil and reduce to a thin syrup .

Transfer the mixture to a large heavy based cast iron pot ...alternatively you can use your crock pot .

Place the beef cheeks on top .

Pour in 6 cups of vegetable stock made with basil and oregano leaves .

Cover with a tight fitting lid , bring to a simmer and continue to cook until the cheeks are tender .

Remove the pot from heat or switch off the slow cooker and allow to rest for 30 minutes .

Then using a slotted spoon remove the cheeks from the pot to a plate and allow to cool completely .

Strain the liquid into a shallow pan , discarding the vegetables and flavourings .

Bring the strained liquid to a gentle boil and reduce to a rich glaze .

Set aside .

Now turn your attention to the beef cheeks and pick all the meat from the sinew .

Pull all the meat into shreds and place in a bowl .

You will need to chop another 10 black olives finely and add to the shredded meat  , mix well .

Then neatly hand form into tennis ball shapes and refrigerate .

It`s time to blanch the cos lettuce leaves , placing the leaves 3 at a time into boiling water for about 10 seconds, until wilted .

Remove from the boiling water with a slotted spoon and refresh in cold water .

Remove , drain and pat dry with kitchen paper .

Lay the lettuce leaves out flat on the bench and place a beef cheek ball on each leaf and  fold the ball into the leaf , pressing gently to mould .

Chill on a plate with  the join side down .

When you are ready to serve , spray the faggots lightly with an olive  oil spray .

Place the cheeks on a baking tray lined with baking paper and heat in a moderate oven ( 160 deg C  ) for 25 minutes allowing them to warm through .

I served the beef cheek faggots over a cauliflower and hommus mash with a side of white asparagus , baked capsicum threads .

TUNA STEAK WITH A CHILLI, SOY AND SESAME DRESSING

This is a very simple meal to prepare .....
Heat  a pan over a high heat with a little oil .
Sear 4 tuna steaks for 3 minutes on each side .
Remove the tuna steaks from the pan to a plate and lightly cover to rest .
Using the same pan add 2 tbs of chilli sauce  ( I used schiracha ), 3 tbs of tamari , 2 tbs of sesame oil , 2 tbs of honey .....stir to combine over a low heat and warm through but do not allow to reduce .
Place steaks on a plate with a serve of salad , grains or a cauliflower mash and drizzle with the chilli , soy and sesame dressing .