Category Archives: Ingredients

Orange Cinnamon Cognac Marmalade

I spoke about the joys of having a citrus tree in the garden a few posts back. As mentioned, knowing that my trees have not been treated with any form of chemical solutions means that I feel more comfortable in using the orange peel for a variety of uses. This time around, I make a small batch of marmalade that is a double bonus – a most wonderfully aromatic household incense whilst cooking and a perfect one-jar breakfast spread that happens to make a wonderful gift.

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Orange Vinegar

Having citrus trees in your garden is a boon for far more than the availability of fresh fruit. Knowing that my trees have not been treated with any form of herbi- or pesti- cide solutions means that I feel more comfortable in using the orange peel for a variety of uses. In this case, making a delicious vinegar that is just at home on a leafy summer salad as it is sprucing up the house when added to hot water and used to clean up the kitchen bench.

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Oh, a cornucopia of opportunity sits in my larder at the moment …

Raw Cacao, Ox Cheeks, Pork Rack, jointed wild Rabbit, Spatchcock, lamb leg, sashimi grade tuna, some pods of dried mexican chillis and a block of mexican chocolate are amongst the bounty of fresh australian produce that are teasing me this week.

My mind has gone on a number of wonka style adventures with these ingredients since they arrived yesterday.

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Gift chillies!

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Huge bag given to me by a friend, so split out the best ones to create a drying rope and then seeded the other half to be planted across a few garden beds to spread the heat.

Crocodile – Green Curries & Thai salads

Crocodile is a delicious, if not unusual, meat. It’s best described as having the composition of chicken, with a delicate white fish flavour. Since the flavour is so delicate, it is difficult to choose how to cook it. The composition allows it to be used as in recipes that would call for chicken as easily as its flavour allows it to substitute for fish recipes.

In the past, I have made it into a stir fry with fresh broadbeans, shallots, chinese broccolli and hrin sauce or as a mince with macadamia nut and lemon myrtle which was used to fill ravioli. This time, however, I decided to utilise as the central ingredient in a Thai Green Curry.

Unless you actually live near an authorised crocodile farm, chances are you’ll get your crocodile meat pre-packed and frozen. So, secret number one — unless you plan on marinading it and using the marinade in the cooking, don’t thaw it. The thawing process will rob the meat of most of the moisture, which in turn decreases the flavour. We, however are going to marinade it.

Crocodile green curry with tumeric basmati rice

Easy-peasy hassle-free smoke flavouring

As much as I am a stickler for wanting to do things “right” and “from scratch” as much as possible … sometimes, you just don’t have a smoking hut or even one of them smoking BBQ setups.

Hell, even if you did, you probably wouldn’t have the time to sit there and set up a 3 day cold smoking of a bacon hock for your cabbage soup. Continue reading

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