Author: PK
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Dhanna Dal
Dhanna Dal is the inner core of a coriander seed. You can get them at your local Indian grocer.
They have a warm zingy nutty taste with citrus tones, are very morish and have a pleasant crunch. Dry-roasting them reduces the warm zingy taste and brings out the nutty flavour making it earthier and less lemony.
You can snack on them by themselves and they are traditionally used in India to aid digestion. They go great in curries and I dry-roast them before adding to Mukhwa (an Indian mix of fennel and other spices, served after dinner as a breath freshener and digestive).
Just when I thought I couldn’t love coriander more. 🙂
Enjoy,
PK
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GICICI Foto Friday 20 July 2018
Here are my favourite photos from the week gone. 🙂
In the kitchen:
In the garden:
Out and about:
Enjoy,
PK
Related Links:
- Please see more of my favourite photos here.
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Egg, Roasted Garlic, Mayo And Anchovies Antipasto
Well I guess the really long post title says it all! I normally don’t combine this many ingredients but it is all about giving your guests the control.
As you have probably guessed by now I am a big fan of that . 🙂
If you plate it accordingly they can mix and match the salty, sour, nutty and lemon flavours in this dish as they see fit. Apparently not everyone like anchovies 😉
I made Jamie Oliver’s Egg Mayonnaise and my Roasted Garlic Bulbs ahead of time and popped the plate in the fridge whilst I made the main meal. I also added some parsley for a bit of colour.
Enjoy,
PK
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Scott Rea’s Roast Pork With Perfect Crackling
I have struggled to make roast pork with the perfect crackling forever and a day.
Until now!
Scott Rea guarantees perfect crackling if you follow his pork roast preparation and oven directions. They really do work and I have even tried to prove him wrong. He isn’t and I have linked to his video at the end of the post.
I know what you are thinking, surely it won’t work in a charcoal weber BBQ.
Scott’s Key Tips:
- The best tool for scoring the pork skin is a Stanely knife. Not only are the blades super sharp but you can set it to the right length to slice the fat but not the meat itself.
- Bring the joint out of the fridge at least an hour before cooking to bring it to room temperature. This time will vary depending on the climate.
- Don’t salt the pork fat until right before you cook it. Too early will make the fat moist and it won’t crackle properly.
The Day Before
- Buy your pork joint at least a day or two before you intend to roast it.
- Take it out of the vacuum pack, if that is how you got it, and pat it dry.
- Use a Stanley knife to score the fat of the pork cut you are using.
- Put the pork, uncovered, into the fridge overnight to let the fat dry out (don’t salt it at this point).
The Next Day
- Take the pork out a few hours prior to cooking to bring it to room temperature.
- Preheat your fan-forced oven to 240C.
- Rub salt into the fat’s cuts.
- Optionally get some fennel seeds and or black pepper into them too.
- Cut a bunch of onions or potatoes into slices and layer them in an oven tray to keep the pork off the bottom of the tray.
- Add some water to the tray to stop the vegetable bed from burning and also keep the meat moist.
COOKING TIME
Cook the pork at 240C for 30 minutes so that the crackling looks like this.
Then lower the oven temperature to 180C and cook the roast for another 45 minutes per 450g (~1lb). I also check that the meat’s core temperature is 77C (well done).
Let it rest for 15 minutes and then it will carve perfectly and the meat will melt in your mouth.
Serving
Apple sauce and gravy of course. You could even try Roasted Apples for that something different. 🙂
The Scott Rea Project’s Video
Drop Scott a line if like me, this has cured your crackling problems,
PK
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PK’s NoRecipe Roasted Garlic Bulbs
You can use roasted garlic in so many ways. Cold on a tasting plate, warm spread on crusty bread, pizzas, pasta, anywhere you use garlic really!
It makes your kitchen smell amazing and the roasting process in olive oil gives the garlic a lovely soft texture and a nutty taste. It couldn’t be easier and I don’t even take the cloves out of their natural roasting bag. 🙂
This is what I recently used it for:
Simply
- Preheat your fan forced oven to about 180c
- Oil a very small garlic roaster or cast iron pot.
- Pop the garlic bulb into the pot and drizzle generously with oil.
- Put the pot in the oven, covered, and cook for about an hour.
- Carefully pull the bulb out and let it cool some.
- Chop the top off the bulb and squeeze the bulb from the bottom to release the soft garlic paste.
Enjoy,
PK
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PK’s Eye Fillet Carpaccio Antipasto
I have been in love with Carpaccio since I mustered the courage to try it as a teenager.
It is hard to convince people who have never tried it how sublime the flavour combination of the rocket, cheese and beef (that literally melts on your tongue) is. I beg you to try it sometime.
Note: Like any cooking, there shouldn’t be any nasty surprises when preparing and serving raw meat if you start with the best fresh ingredients and maintain good hygiene.
If you want to make your own simply:
- Purchase some quality beef eye fillet (you will want a thin slice or two per guest), asking your butcher to slice it for you want.
- Place the slices in between sheets of baking paper and flatten them with a mallet or rolling pin.
- Lay the flattened slices on a plate.s
- Garnish with rocket leaves (or another green that has some kick).
- Sprinkle with shaved Parmigiano-Reggiano cheese.
- Drizzle with lemon juice and Jamie Oliver’s Egg Mayonnaise.
Enjoy,
PK
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Buffalo Mozzarella And Basil Antipasto
How wonderful is buffalo di mozzarella? It needs nothing but olive oil and basil to excite the taste buds.
Simply
- Flatten the mozzarella balls with a fork.
- Add some roughly torn fresh basil.
- Sprinkle with freshly cracked black pepper.
- Drizzle with olive oil.
Enjoy,
PK
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White Wine Vinegar
White wine vinegar has very pronounced aromas and multi-layered flavours, it is more than simply sour.
It is great in salad dressings, mayonnaises, marinades and dips. You can swap it in and out with apple cider vinegar and like other clear vinegars it won’t change the colour of the dish.
The flavours can range and mellow based on:
- The type and quality of the wine.
- The production method eg aged in oak vs commercial methods.
- The age of the product.
There is a wide price range and quality. It is often many times more expensive than white vinegar though.
In short white vinegar differs from white wine vinegar in that the former is made from fermenting distilled alcohol not wine. Because white vinegar is much cheaper and more acidic, you find it being used in larger quantities and not just for cooking.
Vinegar is a very mild acid and has been used for thousands of years as a preservative and flavour enhancer. It is in PK’s Essential Pantry Cupboard Contents.
Enjoy,
PK
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GICICI Foto Friday 13 July 2018
Here are my favourite photos from the week gone. 🙂
In the kitchen:
In the garden:
Out and about:
Enjoy,
PK
Related Links:
- Please see more of my favourite photos here.
Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.
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Whole Fish Antipasto With Lemon And Mayo
This method of cooking small whole fish is as old as time. Dusted in flour, drizzled in oil and quickly cooked on the barbecue, they make for the perfect antipasto, starter or side.
I was given this cooking lesson by a good friend of mine recently. We have used several locally caught Whiting and served them with some dill, cracked peppercorns, Jamie Oliver’s Egg Mayonnaise and lemon wedges.
Enjoy,
PK
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