Tag: ingredients
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Rabbit Whole: How To Break It Down
I love eating rabbit. I don’t know about wild rabbit but farmed rabbit meat is every bit as tender as chicken and for me at least, that little bit novel. I follow Scott Rea’s advice when I break down whole rabbits (see his FB page聽https://www.facebook.com/Scottreaproject聽for great catching, butchery and cooking advice). First I remove the…
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Chili Pepper: Hoa Lat
Hoa Lat is a bushy, heavy producer of medium sized, long tapered fruit. It is another of my mild heat range favourites and is so easy to grow. The fruit starts of yellow-green and ripens to a bright glossy red. Taste: I have only eaten this raw in salads and haven’t cooked with it. It…
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PK’s Vietnamese Beef Marinade #1
A simple Vietnamese style marinade to bring out the best in your beef. Mix it into beef strips and let everything sit in the fridge for at least two hours. Then you are ready to stirfry. 馃檪 Mix together using a wet mixer: 2 lemon grass stalks (tender inner layers only) 2 Tbsp fish sauce…
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Beetroot
Beetroot is a cultivar of Beta vulgaris聽mostly grown for its swollen taproot (other cultivars are predominantly grown for their leaves e.g. chard or leaf beet). Being Australian, my favourite way to eat beetroot is as pickled slices in a hamburger served with egg. 馃檪 You can also boil, roast and puree it and it teams…
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Dried Onions
A great way to preserve your onion crop (or in my case a bunch of onions on special) is to dice them and dry them. I聽quite often freeze onion slices too but I found both my cupboard and freezer devoid of onions 馃檪 . Note: This method is great for drying garlic too (see聽Dried Garlic).…
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Sage
This essential herb can be grown in Perth as a perennial or an annual. I keep it trimmed down to a small clump to encourage growth. It was missing from my herb garden but no more 馃檪 Next time you do a roast leg of lamb, season with salt, rosemary and sage for that most…
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Chicken Wings
Breaking down a whole chicken is the best way to save money and also know that you are making the best use of a precious resource. Here we are removing the wings from the body. They go great in curries and on the barbecue. Everyone loves chicken wings 馃檪 Removing the wings Place the whole…
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Chicken Leg, Thigh And Drumstick
Breaking down a whole chicken is the best way to save money and also know that you are making the best use of a precious resource. Here we are removing the legs from the body. The leg meat has more flavour than breast meat and is juicer. That makes it perfect for soups and curries…
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Basil And How To Store It
This ‘king of herbs’ is an amazingly aromatic cooking annual. It grows to about 15cm tall and although it does better in summer sun it will provide all year. It dries well but I would avoid freezing it as it doesn’t hold up well. I use it in salads, pasta, pizzas, pesto, soups and stocks.…
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Hyssop
An annual herb that if you like it you will have to grow it yourself. Most places don’t sell it fresh and you are missing out if you can even get it dried. It is very easy to grow and I keep it trimmed down to a 15cm box as it is vigorous vertically. It…
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