Australia Day is coming up, and the Mrs asked me to make something special for her to take to work for the Australia Day Morning Tea they were organising.
Whilst Pavlova is actually a New Zealand dish, Australians have appropriated it … and unlike Russell Crowe, have not regretted that association.
I decided it may be nice to infuse the Pavlova meringue base with the unique scent of the lemon myrtle to provide a citrus quality to the base, which could then be decorated with some candied lemons and kiwi fruit, to make a “green and gold” Pavlova.
As I said, I’ve been hooked on raw cacao and recipes that utilise it lately. After experimenting with the ox cheeks, I looked up some classic Mexican dishes and found a hundred versions of chocolate and chilli based sauces. One that caught my eye was a brown mole sauce used with chicken and light coloured game. Which led me to creating this interpretation of Rabbit with mole dish.
I’ve been hooked on raw cacao and recipes that utilise it lately. Taking inspiration from some Catalonian dishes, I thought I would experiment with a slow cooked braised ox cheek. Continue reading
This works for practically all pumpkin types, I actually prefer the Queensland Blue, but have made it with Japanese and Butternut as well.
The thing I love about this recipe is that it is a thick mix, which means you can then use it as a base for a thinner soup, continue to reduce it for a pasta sauce or add some creamy cheese (or sour cream or yoghurt) to turn it into a dip!
While the name is meant to mean “hot and oily” I find that this is a pretty basic, robust but mild Kashmir style curry. The lack of coconut milks and the fresh produce also makes this kind of curry quite healthy – which is always a bonus. Using the pressure cooker really speeds up the process from a weekends only 4 hour slow simmer recipe to being able to be completed as something I can make for dinner after work.
I have been falling behind on my posting recipes as I make them, so I am flooding the blog with posts of the notes I made in my evernote as I was cooking.
This is another experiment borne from the fact that I had a few aubergines sitting in my veggie bin staring at me accusingly for failing to have utilised them during the week, so, my Mrs being a huge fan of the eggplant dip, I decided to try my hand at it.
I am told it was “pretty damned good”
I have always thought there is something magical in the combination of pork and pea. However, it is sad to state, that quite often, the results I am served under this category have been, well, less than inspired and not at all magical. I don’t know what it is they were missing, but I always felt like they should be … better.
Gifted with a pressure cooker that had remained unused since it was carried over in my grandmother’s suitcase from Sicily to Australia in 1968 (that’s a post for another time), I decided to christen it with an experiment made up of some green split peas and a chunk of russian smoked speck.
My Mrs informed me, after dinner, that she is not a fan of ham and pea soup, but she would eat this again in the future. That is unbelievably high praise, let me tell you.
An instant classic at my place was this little dish.
A succulent little roast bird, stuffed full of the autumn-winter flavours of chestnuts, blood orange and vegetables steaming forth with an aroma that just says roasts are meant to be part of the winter menu.
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.