Category: cooking
-
Ben’s Butterflied Chook
This dish by Ben is one of his favorites and he says you can easily double the recipe so you have leftovers for tomorrow’s lunch :). He got his friend Louise to road test the recipe recently using these steps: So get a butterflied chook from the butcher and brine (see Ben’s Brining Tips for how)…
Written by
·
-
Black Morels (Morchella elata)
A good friend of mine recently found these edible black morel mushrooms (a species of Morchella) foraging in inner Perth, Western Australia. Urban foraging is not as big in Australia as it should be and I hope it grows and grows. It is a great way to spend time with your friends and get a…
Written by
·
-
Ben’s Windfall Lime Pickle
This windfall lime pickle is a prime example of preserving your harvests. I encourage you to eat fresh produce during their particular growing season and then their (hopefully made by you) preserved cousins off season. The mass produced commercial versions just don’t compare. It’s important to use very ripe limes. I use the ones that…
Written by
·
-
KT’s Bush Walker Cookies
My wife has been using this cookie recipe for as long as she can remember. She calls it one of her no fuss recipes. Now we are parents my wife uses less sugar, allegedly but they still come out tasting amazing. My picky toddler never says no to them and he calls them “mummy bi’cuts:” :). STEPS:…
Written by
·
-
Beef – Rib Section
The Rib Section: To go back to the main post please click here. Scotch Fillet The area where the Scotch Fillet comes from doesn’t do a lot of work so it is quite tender. It is one of my favourite cuts because although tender it still has a lot of flavour. In Australia it is…
Written by
·
-
PK Makes Apple Cider Vinegar
So I took one of my reader’s suggestions last week when I was making my hard cider that I make some apple cider vinegar at the same time. Here you go Grant :). I found this wonderful method on Tales of a Kitchen and gave it a go with the idea of making my own…
Written by
·
-
PK’s Making Sausages The Italian Way
Today I was invited to join an Italian family’s yearly sausage making day. Making sausages the old fashion way means lots of hard work, lots of family banter and lots of laughter. I felt like part of the family and I promised to come back next year, if only for the great lunch they fed…
Written by
·
-
PK Makes Sausages The Italian Way
Today I was invited to join an Italian family’s yearly sausage making day. Making sausages the old fashion way means lots of hard work, lots of family banter and lots of laughter. I felt like part of the family and I promised to come back next year, if only for the great lunch they fed…
Written by
·
-
PK’s Adults Only Hard Cider
There is a long tradition of making hard cider in European culture. Farms would have a few apple trees of varietals just right for making cider. Go back far enough and you hear stories of agricultural workers either being paid in cider or being allowed to take windfall apples for free to make their own.…
Written by
·
-
Galangal (Alpinia galanga)
I was first introduced this root (from the ginger family) when I fell in love with and started cooking Tom yum goong. Tom yum is a Thai soup with a, hard to perfect, balance of hot and sour flavours and is exceptionally high in aromatic and visual appeal. I grow a lot of the ingredients…
Written by
·