Condiment
Zucchini Ribbon Pickles
30 Oct 2008 10:39 AM
Okay, this is the last zucchini recipe
for a while, I promise. I’m out of zucchinis. I’m glad I made them
though, it’s not a vegetable I usually cook with which is why the
last few were all meant to be for this month’s Cook Sister! Waiter There’s Something
In My... event, “for the love of
gourd”.
Frankly, even though the other dishes tasted good they all looked pretty average in the pictures so with the one final zucchini I had left I dug around and found, via The Kitchn, a Martha Stewart recipe for zucchini ribbon pickles. I hadn’t made these things for years! Perfect. I scaled down the recipe quite drastically since I only had one zucchini left but here’s my take on it, scaled back up for you.
UPDATE: Jeanne has posted the roundup of this month’s theme. Thanks again Jeanne. I love Joanna from The Passionate Cook’s Courgette and Thyme Croustades with Parmesan Cream. Yummo.
Frankly, even though the other dishes tasted good they all looked pretty average in the pictures so with the one final zucchini I had left I dug around and found, via The Kitchn, a Martha Stewart recipe for zucchini ribbon pickles. I hadn’t made these things for years! Perfect. I scaled down the recipe quite drastically since I only had one zucchini left but here’s my take on it, scaled back up for you.
UPDATE: Jeanne has posted the roundup of this month’s theme. Thanks again Jeanne. I love Joanna from The Passionate Cook’s Courgette and Thyme Croustades with Parmesan Cream. Yummo.
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Squid Tubes and Crumbed Scallops
27 Oct 2008 09:26 PM
Continuing with my love-affair with
scallops, I
decided to try crumbing and frying them. Brilliant stuff. To mix it
up a bit I made some squid tubes too.
Squid Tubes and Crumbled Scallops - Serves 2
10 Scallops
2 eggs, beaten
½ cup of flour
¾ cup of breadcrumbs
1 squid tube
1 tablespoon of sumac
Sunflower oil for frying
Mustard, mayonnaise or tartar sauce to serve
Salad leaves
In three separate bowls, place the flour, egg and breadcrumbs. One at a time, roll a scallop in the flour then dip in the egg. Let the excess drip off then roll in the bread crumbs. Dip the crumbed scallop back in the egg then the breadcrumbs again. Set aside. Repeat for the remaining scallops.
For the squid, make incisions diagonally across the flesh being careful not to cut al the way through.
Fry the lot of it. The squid for 20 seconds and the scallops for about 45 seconds or until the crumbs are golden.
Serve on salad leaves with your choice of condiment.
Squid Tubes and Crumbled Scallops - Serves 2
10 Scallops
2 eggs, beaten
½ cup of flour
¾ cup of breadcrumbs
1 squid tube
1 tablespoon of sumac
Sunflower oil for frying
Mustard, mayonnaise or tartar sauce to serve
Salad leaves
In three separate bowls, place the flour, egg and breadcrumbs. One at a time, roll a scallop in the flour then dip in the egg. Let the excess drip off then roll in the bread crumbs. Dip the crumbed scallop back in the egg then the breadcrumbs again. Set aside. Repeat for the remaining scallops.
For the squid, make incisions diagonally across the flesh being careful not to cut al the way through.
Fry the lot of it. The squid for 20 seconds and the scallops for about 45 seconds or until the crumbs are golden.
Serve on salad leaves with your choice of condiment.
Mmmmm... Artificial!
08 Aug 2008 12:36 AM
It
seemed for a while everyone in Sydney had the flu quite badly. It
got bad, then better and then all of a sudden it would hit back
with vengeance for all of the cough syrup and chicken soup that you
threw at it. I was sick for almost two months!
My chesty cough was Benadryl Chesty Forte with a new berry flavour. Mostly because it was the only one I could find that was non-drowsy at any of the pharmacies I went to. Benadryl is Australia’s number one choice too, or at least it is according to the website. I was never sure if it actually made a difference scientifically or if it was just a placebo but from time to time the cough did seem a little less than with out it.
Luckily I had a chesty cough and not a dry cough. The dry cough Benadryl is a disgusting butter-menthol flavour. Who likes butter-menthol anyway and why make cough syrup even worse than it is?
As for the flavour, still try and wash this stuff down quickly but the initial shock you get from normal cough syrups isn’t there with this stuff. Don’t get me wrong though, its still bad but not what you remember from being a kid. The pain hits your sour taste buds at the back and to the sides of your tongue and then the bitter right at the back.
My chesty cough was Benadryl Chesty Forte with a new berry flavour. Mostly because it was the only one I could find that was non-drowsy at any of the pharmacies I went to. Benadryl is Australia’s number one choice too, or at least it is according to the website. I was never sure if it actually made a difference scientifically or if it was just a placebo but from time to time the cough did seem a little less than with out it.
Luckily I had a chesty cough and not a dry cough. The dry cough Benadryl is a disgusting butter-menthol flavour. Who likes butter-menthol anyway and why make cough syrup even worse than it is?
As for the flavour, still try and wash this stuff down quickly but the initial shock you get from normal cough syrups isn’t there with this stuff. Don’t get me wrong though, its still bad but not what you remember from being a kid. The pain hits your sour taste buds at the back and to the sides of your tongue and then the bitter right at the back.
Benadryl Chesty Forte - Berry
Flavour
Psychedelic Parsley Hummus
04 Jul 2008 08:07 PM
I
think I should get the lighting director for my housewarming to
flood one of the tables with black light so that the parsley hummus
has that appetizing radioactive glow, it’s almost day-glow as it
is. Not that that in this case is really a bad thing, it says
something about the freshness of the parsley, I suppose. With the
addition of the tahini it blows the store bought hummus out of the
water.
Parsley Hummus
Parsley Hummus -
Makes 2 cups
1 clove of garlic
½ cup of parsley leaves, packed
1 tin of chickpeas
¼ cup of sour cream
3 tablespoons of tahini (ground sesame seeds)
2 tablespoons of sesame seed oil
1½ teaspoons of lemon zest
1½ teaspoons of ground cumin
1½ teaspoons of sea salt
¼ teaspoon of cayenne pepper (I subbed tabasco)
Put everything in a food processor, blend until smooth.
WTF is Oxtail
02 Jul 2008 11:11 PM
Oxtail,
not surprisingly it’s the tail of an ox. So what’s an ox then
smart-arse? An ox is either a castrated bull or working cattle,
like those olde-time timber carts pulled by teams of cattle. These
days, it’s just the tail of any cattle really.
They are more often than not sold as individual sections of bone with their surrounding meat. If you do happen to get a whole one you can feel along for a the gap between the bone and cut there. As far as cooking it, think of how you’d cook a lamb shank - long and slow and good for the base of a stock or stew. There isn’t usually much meat on these things as the tail of most animals is used to store fat but if you’re served a piece you’ve really got to pick them up and chew off the meat.
For something a little different, you can try making a paté
They are more often than not sold as individual sections of bone with their surrounding meat. If you do happen to get a whole one you can feel along for a the gap between the bone and cut there. As far as cooking it, think of how you’d cook a lamb shank - long and slow and good for the base of a stock or stew. There isn’t usually much meat on these things as the tail of most animals is used to store fat but if you’re served a piece you’ve really got to pick them up and chew off the meat.
For something a little different, you can try making a paté
Oxtail Paté
Oxtail
Paté - Makes 2 cups
1kg of oxtail
1T of olive oil
1 onion, sliced
2 cloves, ground
10 juniper berries, crushed
1 bay leaf
Pre-heat your oven to 160ºC. Toss all of the ingredients together
and roast for 6+ hours until a skewer pierces the meat without
resistence.
Take the roasting tray out and pick over the bones, removing the
large pieces of fat and placing the meat into a food processor.
Discard the bones. Remove the bay leaf and add everything else to
the food processor. Blend until the meat becomes fine, but not a
pureé.
Pack the paté into a dish suitable for serving in and cover in
plastic wrap. It can be keept for up to a week refridgerated.
Hartley's Goosebery Jam
15 Feb 2008 07:49 AM
A week or so ago I was running through
my local overpriced inner-city supermarket only to find what turned
out to be a fairly nice gooseberry jam. Sure, it was still over
priced but it was good; you could hardly spread it for the whole
gooseberries. To be perfectly honest, I haven't had all that much
gooseberry jam, especially not the home made stuff, not that this
was, so I don't have much to compare it too spare to say that it
tasted more like an average quality fig jam than anything else. The
real gooseberries I've had before are beautifully sweet yet
tart.
I wouldn't be in a hurry to buy another jar, probably more because I hardly eat jam in the first place but I'll keep an eye out for a better quality or a home made gooseberry jam next time.
I wouldn't be in a hurry to buy another jar, probably more because I hardly eat jam in the first place but I'll keep an eye out for a better quality or a home made gooseberry jam next time.
