Grow It, Catch It, Cook It – Page 29 – growing, catching and cooking simple food

Grow It, Catch It, Cook It

Tasty food, made simple, for everyone.

Healthy

Quick And Easy

Desserts

Leftover fun

cooking

Pasta: Maccheroni, Macaroni

Macaroni is a short, hollow pasta shape. The curved version is also know as elbow pasta outside Italy. It is great in soups, salads and pairs well with both heavy and light sauces. It is primarily sold dried (pasta secca) but I like to make it using my Philips Pasta And Noodle Maker. Like most…
View recipe: Pasta: Maccheroni, Macaroni
cooking

Pasta: Fettuccine

Fettuccine are long flat pasta shapes that are perfect for twisting around your fork, trapping sauce as you go. Their larger wider cousins Tagliatelle and Pappardelle are similar in length and use. I like to make my own, using semolina and egg in my Philips Pasta And Noodle Maker. Fettuccine is also perfect for lighter…
View recipe: Pasta: Fettuccine
cooking

Super Easy San Choy Bow

San Choy Bow is an asian fusion dish with a visual and taste wow factor that belies its simplicity. It is light and healthy to boot. I bet you won’t believe how quick it is to make. 🙂 Simply Finely slice your favourite vegetables to get that light but crunchy texture. Prepare several large lettuce…
View recipe: Super Easy San Choy Bow
cooking

Easy Tomato Garam Masala Eggs

This visually stunning yet simple egg, tomato and garam masala dish (inspired by Shakshuka) is perfect for breakfast. Don’t let the short ingredient list fool you :). We will be softening a good handful of tomatoes and some herbs. The finale though is cracking in an egg and letting it cook as we see fit.…
View recipe: Easy Tomato Garam Masala Eggs
cooking, growing

Chili Pepper: Black Pearl

This has to be the most attractive chili plant I have in my collection. Despite the fruit’s small size they pack a real punch and the plant is a heavy producer. The fruit starts off as deep oxblood colour that ripens to a rich red. So if you’re into landscaping with beautiful, unique plants, or…
View recipe: Chili Pepper: Black Pearl
cooking

Jarlsberg Cheese

Jarlsberg is a cows milk cheese hailing from Norway. It is exceptionally versatile and it is just as at home on cheese platters, sandwiches and salads etc as it is cooked, grilled and melted on bread, pasta, pizza, dips etc. Milk Cow Origin Norway Aged Yes, for the most part 3 months. Some varieties are…
View recipe: Jarlsberg Cheese
cooking

Gram Flour

Gram flour (also called Besan Flour) is a high fiber flour made from ground chickpeas. It is used in many Indian dishes and unsurprisingly has the same nutty bean taste as a chickpea. In India and the region it used in everything from snacks to main dishes to deserts. Did you know that Gram flour…
View recipe: Gram Flour
other

GICICI Foto Friday 05 October 2018

Here are my favourite photos from the week gone. 🙂 In the kitchen: In the garden: Out and about: Enjoy and feel free to use any of these images, 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…
View recipe: GICICI Foto Friday 05 October 2018
cooking

Bombay Brasserie’s Chicken Shorba Soup

Making this spicy Indian chicken soup was a labour of love. It was however very worth the effort. The recipe comes from an collection called The Bombay Brasserie Cookbook. It tastes and smells amazing with a hearty but flavoursome kick to it. I love the colours of the ingredients and also that it uses chicken frames…
View recipe: Bombay Brasserie’s Chicken Shorba Soup
cooking

Sea Salt Flakes

Salt flakes are made using techniques that result in generally flat but irregularly formed salt crystals. It is their crunchy texture that endears its use as that little final bit of garnish on food just before serving. This is the brand I grew up with and is easily available in Perth (Saxa Salt): They are…
View recipe: Sea Salt Flakes
cooking

Using Brandy In The Kitchen

Brandy is a spirit that is made by distilling wine. The spirit is then aged or coloured to make it look aged. I predominantly use it to make Pâté and my wife makes a mean Christmas cake every year with brandy soaked raisins. Brandy is also great for making sauces and marinades. Enjoy, PK YOU MIGHT ALSO…
View recipe: Using Brandy In The Kitchen
cooking

Full Proof Thickened Egg Yolks: Electric Power Drill Hack

I bought a cheap milk whisk the other day with the thought of using it to thicken egg yolks. It didn’t have enough oomph to get through the egg yolks. So I pulled it apart and in a shed meets kitchen hack I put the whisk part into my Ryobi electric drill driver. A few…
View recipe: Full Proof Thickened Egg Yolks: Electric Power Drill Hack
cooking

Chicken And Couscous Salad: Make It Your Way

I have recently become addicted to Couscous. These tiny pebbles of Durum Wheat Semolina were boiled in chicken stock and a bit of olive oil to stop them sticking for 5 minutes. I then drained them and let them cool while I made a simple green salad and tossed in a precooked and cooled chicken breast (see…
View recipe: Chicken And Couscous Salad: Make It Your Way
cooking

PK’S Red Wine And Green Peppercorn Sauce

One of my favourite meals is a thick juicy beef steak smothered in a creamy pepper sauce. I make a white wine version that makes for a mean surf and turf but this is my red wine version with green peppercorns and crème fraîche. Steps Making the sauce (~15 minutes) Serving Ingredients 1 small handful…
View recipe: PK’S Red Wine And Green Peppercorn Sauce
cooking

Jacques Pépin’s Traditional Chicken Liver Pâté

Made from bird livers, Pâté is one of those things you either love or hate, there is no middle ground. I have eaten it ever since I was a small lad and my favourite is chicken with green peppercorns. Edit – People have told me there is a middle ground if I would just stop…
View recipe: Jacques Pépin’s Traditional Chicken Liver Pâté
cooking

PK’s Panko Cheese Chicken Tenderloin Nuggets

I am always looking for meals that my lads will wolf down without complaints. I am happy to say that I can’t make enough of these baked chicken and cheese nuggets. Let me know how you fare and there are more kid (and big kid) friendly meal links at the end of the post. Steps…
View recipe: PK’s Panko Cheese Chicken Tenderloin Nuggets
cooking

Mirin Seasoning

Hailing from Japan, Mirin seasoning is basically sugar, salt and MSG. I use it when I want to add a bit of a sugar pop to my Asian styled broths and stir fries. I always add a splash to my Udon broth for example. Last night I splashed some in Beef in Oyster Sauce stir fry. Note:…
View recipe: Mirin Seasoning
cooking

Thousand Island Dressing

Sweet, spicy and tangy, Thousand Island Dressing is mayo with a twist. There are lots of different blends out there but most contain tomato paste, sugar, paprika and gherkins. It is very popular in Australia, especially my house, and we use it almost everywhere 🙂 Prime examples are as a dipping sauce for prawns, mixed…
View recipe: Thousand Island Dressing
cooking

Udon Noodles

Udon noodles hail from Japan and are made from wheat flour, water and a bit of salt. They are thick and have a lovely smooth texture. Warm or chilled they are exceptionally tasty in salads, soups and stir fries. They are very versatile and you can swap them out with soba noodles when you want something…
View recipe: Udon Noodles
cooking

Tomato Passata Pasta: 15 Minute Meals

This simple tomato passata pasta is a tasty example of 15 minute meal. 🙂 The trick to making dinner in under 15 minutes is to minimise the so called “rules” you must follow for a dish and instead cook by feel. I simply brought a pot of water to the boil whilst I heated a…
View recipe: Tomato Passata Pasta: 15 Minute Meals