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Smokey Lamb & Eggplant Stew

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Schnitzel Sandwiches

Schnitzel is one of those foods that seem like a lot of work, but actually is pretty manageable. I've made it into a sandwich here because that's what we were in the mood for but obviously it's also great as a main on potatoes and smothered in gravy. I've also used pork here but you can substitute in chicken as well. Don't be shy on playing around with the spices you add to the coating either!  Gather the Good Stuff   3 or 4 small pork chops - deboned and fat removed 1/2 cup flour 2 eggs 1.5 cups panko bread crumbs  2 Tbsp butter 3/4 cup or more vegetable oil for frying 1 tsp smoked paprika 1 tsp salt1 tsp ground black pepper 1 large onion - slicedTomatoes & mayo for sandwich toppings Salad greens for sandwich toppings Bread for sandwiches - I recommend Rye but any nice bread will work Putting it Together   Lay pork out on a flat, sturdy work surface. Using a mallet or a rolling pin, pound pork down until it is 1/2 inch thick and well tenderizedMix flour with the …

Smokey Seafood Chowder

I have, rather unfortunately, only lived in places with average weather. I'm used to quite a bit of snow, rain and cold in my days so naturally it's important that I have a few good go-to recipes that warm you right to the bones.  This can easily be fancied up a bit for entertaining if you buy a more expensive fish and add a little saffron but I am a fan of the humble version. Don't be shy to try it with different kinds of trout or white fillets and bacon / thick pancetta instead of ham. I make this in the slow cooker but you could just as easily use 
Gather the Good Stuff400g or so of small potatoes - halved or quartered depending on size. 250g - whitefish or trout. Sole works well250g of smoked whitefish  100g chopped bacon / ham / pancetta 2 tbsp butter 1 onion - diced 2 celery sticks - diced 50g corn nibbles 3 cups vegetable or fish broth 2/3 cup dry white wine  2/3 cup heavy cream1 tsp dried tarragon 1 tsp white wine vinegar Salt and pepper to taste Putting it all Toge…

Hot & Sticky Chicken Pops

These are just great. If you've got pickier kids then you can dial up the honey and dial down the hot and they'll love them. For adults, do the opposite. I like to serve this type of stuff as a heavy snack or during a chaotic dinner where you've got lots of folks coming and going. Obviously, these are open to be dressed up any way you like or even just straight roasted / fried for the crispy angle. 
Popping the knuckle off of drumsticks is a great trick. It not only makes a nice little handle, it's also visually appealing. Lastly, it severs the little tendons that run up and down chicken thighs that aren't the most pleasant when eating. This is a good technique to get used to using in many different chicken dishes. I believe it is called "Frenched chicken".
Gather the Good Stuff 1. Chicken Drumstick - 6-8 or what ever will fit comfortably in your roasting pan 2. 1 Tbsp - rice wine vinegar    3. 1 Tbsp honey - use good stuff  4. 1-3 Tbsp Sriracha 5. Salt & P…

Cabbage Rolls

These are a great meal for a cold night. They take a bit of work and they are a hard sell for kids but they are really satisfying and kids don't know anything anyway. I like to get my aromatics going in a bit of bacon grease to add another flavour into the mix of the sauce. I also like to garnish with a little feta cheese both for the saltiness and the colour. In the pic above I may have gone a little cabbage crazy as there is shredded cabbage in the salad as well. The reason for this is that as you get going here, you'll quickly realize that a full head of cabbage is quite a bit, so you'll need a backup plan for the leftover.   Gather the Good Stuff 1 head of cabbage - immediate outer layers removed 500g ground pork 3-4 strips of bacon - diced into small pieces 1 egg 2 x 400g cans crushed tomatoes1 each - carrot, celery stick, onion - diced 3 green onions - diced Garlic to taste - 2 - 3 cloves 1/2 - 1 tsp nutmeg 1 cup chicken stock 100-200g Feta cheese1 cup cooked white ric…

Crispy Wings from the Oven

I have absolutely nothing against deep frying. Big fan. But I am sympathetic to the reasons why you may not want to use that method all the time. Whether it be for health, clean-up, or general safety. At the same time I think we can all appreciate that deep frying adds a crispiness factor to food that is irresistible. The good news is that when it comes to chicken wings at least, there's a pretty good hack. To that end this isn't a full recipe insomuch as it is a post about a great technique which is using baking powder to crisp up your chicken wings in the oven. Once you've got them up to crispy perfection you can apply any sauce you fancy and take them in a million different directions depending on the occasion or your preference. Last bit here - do not mess up and use baking soda by mistake. That is going to end badly.
Gather the Good Stuff
1. Wings - however many you need. This recipe is for about 20 wings. If you are making a lot more, you'll need to increase the dr…

Shrimp / Fish Cakes with Thai Sauce

A colleague at work recommended this recipe for fish cakes to me. I hold this particular colleagues opinions about food in quite high regard and she kept it up with this recommendation. Over time I added the shrimp but you could happily use either just fish, or just shrimp. Both will work out just as well. Beyond that you want it to be fresh, the specific type of whitefish isn’t super important either. I use Tarakihi because it is widely available in New Zealand. The key to making these work is to control the level of moisture, being careful that whatever you add doesn’t make it excessively wet. That also goes for your shrimp which you want to be well strained and patted down before you add them. You can easily put these together and on the table in 20 minutes.  Gather the Good Stuff For the Cakes 400g Fish / Shrimp - any combination of both. The shrimp need to be de-veined and fully peeled and both need to be well patted dry. 75g - breadcrumbs 1 tsp sesame oil 2 tbsp red curry paste2-3…