Smoked beef ribs with BBQ sauce and paper towel

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smoked beef ribs
This is another very effing worthy addition to the monthly meeting of “the Hungry Mens Club”, or indeed “the Really Attractive Gnawing Meat From The Bone Ladies Club”.

The method employed is not going to decrease any amount of jobless percentages or ensure victory for the local candidate running for election, but is in fact the exact same method used for the smoked brisket you can find right here. The time the meat spends unwrapped in the smoke is reduced by roughly 1 hour and then the time wrapped is reduced by around about the hour mark too.

I doused the shit outta this mofo with this BBQ sauce after it had rested for 1 hour, sliced it into Fred Flinstone looking chunks and five minutes later I found myself laying in a pool of my own body sweat and BBQ sauce with a very contented grin on my face… very contented indeed.

Unwrap those bad boys after a good smoking and then a little rest

Unwrap those bad boys after a good smoking and then a little rest

That is some really saucy shit right there

That is some really saucy shit right there

Textbook

Textbook

Oh dear good lord, get in my face

Oh dear good lord, get in my face

Hand towel is advised for this and other meat/bone type activities

Hand towel is advised for this and other meat/bone type activities


You’re welcome.

Stalling on the smoked brisket

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bbq smoked brisket
This is one recipe that is pretty essential for anyone who is really keen on BBQ or in fact anyone who really enjoys any type of food-based, guaranteed STD free, pornography going on in their mouth.

It is also a recipe that I’ve taken my sweet time getting up here for your viewing pleasure.

Yeah, I’m heaps soz.

Anyhow, I need to keep this short and sweet just because I shouldn’t even be trying to entertain you folks (yeah plural. I know for a fact there’s at least three of you now) with this conduit of my love of food to the outside world and I should definitely be tallying invoices and dockets from our last week at the restaurant. Can you see what’s happened? I just opted for the more fun option… not very good at adulting at all am I?

So the one thing I feel I should bring to your attention is that the brisket does a little thing around the 65C mark that people in voodoo BBQ circles worldwide like to call “the stall”. The brisket may indeed stall at 65C for half an hour or so. It’s just what it does. Get used to it and we can all still be friends.

Nice.

Go smoke some brisket now.

Start with one of these or something else that is good for smoking meat

Start with one of these or something else that is good for smoking meat

Smoking brisket makes me smile

Smoking brisket makes me smile

Slice it up so many people may partake in the smoky briskety goodness

Slice it up so many people may partake in the smoky briskety goodness


COFFEE SMOKED BRISKET

(For a gathering of the hungry man’s club.)

3.5-4kg beef brisket (a bigger brisket will just take a little longer)
2 cups strong black coffee
Salt and pepper
Probe thermometer
Pretty much all of the other sides on these pages work with smoked brisket, so take your pick.

• Season beef well with salt and pepper. Proper well. A good handful should do the trick
• Get your smoker up to 110-120C and while your waiting around, get that coffee into a spray bottle
• Get the brisket into your smoker, making sure you keep a fairly constant-ish 110-120C. Give your beef a nice little spray with the coffee every 30-40 minutes
• After 4-5 hours the brisket should have an internal temp of 65-70C or so. This is when I like to wrap it
• Remove the brisket, give it one last spritz with that coffee and wrap it with alfoil. Return to the smoker for another 3-4 hours or until the internal temperature at the thickest point in the brisket is 92-95C. This is definitely as specific as I get with this whole cooking lark and there is a reason for that – this is how you make it really effing good!
• Once the brisket is at 92-95C remove from smoker and rest for one hour
• Make sure you let it rest for 1 hour as this is how it ends up really sexy
• Now and only now it is time to eat your brisket
• Get some sides together, get some sauces together and then get it into your face. Or get it on a burger with some BBQ sauce*, jalapenos, pickles and chopped white onion for my current favourite. Still, as long as it ends up in your face you will be happy

*I like 2 parts this BBQ sauce cooked out with 1 part maple syrup. 2 cups BBQ with 1 cup of maple. Simmer that out for 10 or 15 minutes over med-low heat. You can do that, right?

That's my bit

That’s my bit


All pics, except that one of the smoker, belong to my friend Bec Clark.

Gumbo. Smoked lamb gumbo…

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lamb gumbo
Today I made gumbo… or something that is sort of gumbo, I guess.

Best as I can figure gumbo was created in Louisiana as sort of a use-up-all-of-the-shit-in-your-garden, chuck-in-whatever-bit-of-meat-you-can-afford, roux flavoured, file or okra thickened, po’ folks type food, so I’m pretty sure that means I’m following the brief… and not even with a chance of getting locked away… like if I was following the briefs… like the knickers… sniffy, sniffy… hmmm, quite possibly going in a bad direction here I think.

Straight up digression. Certainly not breaking any new ground here, am I.

So the thing is I had some lamb loin in the smoker, and I had some Andouille sausage in the fridge, and then I went and Viking raided the absolute crap out of all of the leafy green things in Jennee’s garden. The answer to that question is definitely GUMBO. Oh, and I do know there wasn’t actually a question there. I’m just checking if you’re on your toes. Well done little fella, you passed. Next up we’ll check which way you sit on a toilet seat and then… um. Digressing again. Soz. I write recipe now.

The only ingredient I didn’t have on hand was file powder (dried and ground sassafras leaves), which I read is quite essential for thickening a good gumbo. But then I also read (yeah, working my peepers over-time here) that okra is also used for the same purpose. So this time I just happened to have some okra in the fridge so that’s what I went with. I’ll try to get hold of some file for next time…

Get a heap of green things from the garden...

Get a heap of green things from the garden…

...and chop it the heck up

…and chop it the heck up

Get that roux nice and chocolate brown

Get that roux nice and chocolate brown

And then get the rest of it in there too

And then get the rest of it in there too

Save that smoked lamb until the end though

Save that smoked lamb until the end though

Get it into your belly, washed down with whatever you see fit

Get it into your belly, washed down with whatever you see fit


SMOKED LAMB GUMBO

(Serves 4-6)

800g lamb loin*, smoked at 110C (230F) for 4 hours
1 andouille sausage (or what ever smoked sausage you can lay your grubby little mits on), diced
3 tablespoons butter or bacon dippings
3 tablespoons plain flour
1 onion, chopped
1 green capsicum, chopped
1 stalk celery, chopped
10-15 okra, chopped
4 cloves garlic, chopped
2 bunches mixed green things – curly kale, Russian kale, cavolo nero, spinach, chard, turnip leaves, broccoli leaves, grass, whatever, chopped
1 teaspoon dried thyme
1 bay leaf
½ teaspoon cayenne or died chilli
2lt some kind of stock
Salt and pepper
A large handful parsley, chopped
Hot sauce and rice to serve if you want to be somewhat traditional. Otherwise, serve it with whatever the fuck you want – I actually had mine with potato salad and a splash of olive oil… don’t tell anyone please

• Make a roux with the butter and flour (you can google that I reckon) and cook it out slowly until it is a nice medium-dark brown colour
• Add sausage, onion, capsicum, celery, okra and garlic and cook out over medium heat for another 5 minutes
• Add greens and spices and cook out for another 5 minutes
• Add stock and season with salt and pepper. Simmer gently for 30 minutes
• Add lamb, smoky lamb juices and simmer for another 20 or so minutes until lamb is tender
• Check seasoning and adjust if necessary
• Hit it with a heap of parsley and get it into your face

This shit is so damn good.

*The flavour of the awesomeness that is Gumbo is one that will lend its self to be a suitable home for just about any other meat. Don’t be afraid to sub in chicken, seafood, beef, pork, koala, emu and any other coat of arms animal you can think of.
gumbo

Chow-chow down down

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chow chow
This is the sort of condiment that revolutionizes my life.

It combines a heap of my favourite vegetables in a witch’s cauldron and after a few low mutterings of some kind of voodoo type black magic (or possibly it was just the ramblings of a boozed up and disheveled old carnie… or even more possibly it just needed a few minutes simmering on the stove top) those ingredients come out of that cauldron and they have transformed into a magical sweet-sour-pickly-salad-relishy-slaw type thing.

Now if that description doesn’t scream multi-purpose to you I don’t know what will. Literally, this stuff is as multi-purpose as the milk crate in your first share house, or the Thai lady-man, or the corn cob to the hillbilly farmers son.

And, if for no other reason, it is certainly worth making hotdogs just to try it out. So then you get to eat hotdogs too… I over explained that didn’t I…

Don’t even worry about it. This thing is coming at ya for the win!

Cook it in a pot

Cook it in a pot

I made some hotdogs so I had something to put my chow-chow on

I made some hotdogs so I had something to put my chow-chow on

The chow-chow was real good good

The chow-chow was real good good


CHOW-CHOW

2 capsicum (whatever colour), chopped
1 large green tomato, chopped
2 medium carrots, chopped
1 large onion, chopped
¼ green cabbage, chopped
1 long red chilli, or more if you like it hotter, chopped
1 tablespoon salt
1.5 cups sugar
1.5 cups apple cider vinegar
1 teaspoon mustard seeds
½ teaspoon turmeric

• Combine vegetables and salt, cover and chill for 6-8 hours
• Rinse and drain mixture and combine with all other ingredients in a large pot
• Bring to the boil, reduce heat and simmer for 3 minutes
• Store in the refrigerator for at least a few weeks or seal in serialized jars and store for fricking ages
• Make a hot dog just so you have something to put your chow-chow on
• Chow-chow. Clearly so good they named it twice!

Seal it in jars and get a nice pic with it next to your wood heap. Very natural darling

Seal it in jars and get a nice pic with it next to your wood heap. Very natural darling

Bahn mi tron sandwich

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bahn mi
Yes I have just just returned from 3 weeks in the North Eastern reaches of Western Australia and yes I’ve got some stories to tell about fish and crocodiles and cooking on the coals of an open fire. Proper Crocodile Dundee shit. But that’s on hold for now. It’s a time thing. It’s not you it’s me. You know?

Besides, we had bahn mi for lunch today so I thought I could quickly tell you about that. That will be plenty easy, right?

We had a bit of cooked pork belly, prawns, some home made pate and a baguette all congregating in our kitchen. All at the same time.

Do you know what that means?

I will tell you what that means through a direct quote straight from the mouth of my 9 year old son, Obi.

“We should make bahn mi for lunch”.

Yes Obi, yes we should.

I understand that it’s not going to be too often the occasion that these ingredients just happen to be hanging out in the kitchen, like those robot lions, just waiting to form Voltron… or in this case, bahn mi tron. So it is totally feasible to go to the shop or the market or where ever it is you buy things to eat and purchase a little sliced roast pork, cooked prawns and a bit of pate… and you can get yourself a baguette while you’re there, ay.

Then you can put it all together pretty easily and let the memories of your Vietnam holiday come flooding back.
IMG_7256

The cucumber is best if it's sliced with the same type of hand held double mandoline thingy that is used all over the streets of Vietnam. This invention would've charged a few finger tips for sure...

The cucumber is best if it’s sliced with the same type of hand held double mandoline thingy that is used all over the streets of Vietnam. This invention would’ve charged a few finger tips for sure…

We had some left over roast pork belly which I crisped up in the pan

We had some left over roast pork belly which I crisped up in the pan

Getting crazy with all that pate and shit

Getting crazy with all that pate and shit

Can you see what I was so excited about?

Can you see what I was so excited about?


BAHN MI (per sandwich)

1 single serve baguette or a long baguette for 4 people (and then quadruple this recipe)
3 slices roasted pork of some description. Belly, shoulder, leg, neck… they all work well
3 medium cooked prawns (shrimp), peeled and deveined
1 tablespoon pate
3-4 thin slices cucumber
A few sprigs each fresh coriander, mint and basil
A good splash of bahn mi dressing (recipe follows)

• Slice baguette open
• Spread pate over the inside of the baguette
• Layer pork, then prawns, then cucumber and then herbs in the baguette and then dress with a good splash of that bahn mi dressing
• Dear good lord that is some delicious shit, non?

BAHN MI DRESSING

3 tablespoons sambal oelek
1 tablespoon fish sauce
a splash light soy sauce
1 tablespoon chilli vinegar
(All available from your local friendly Asian super market)

• Mix it all together
• Remaining dressing will last for at least a couple of weeks. Use it to dress a chicken salad or toss through some noodles or just dip a carrot or an actual stick in it for some low-cal eating if that’s how you’re rolling

It got all smooshed up and doesn't look too crash hot but believe me this is some tasty shit

It got all smooshed up and doesn’t look too crash hot but believe me this is some tasty shit

Iluka and a damn tasty bowl of white curry mee

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IMG_6713
Beach side getaway. It’s real and it’s name is Iluka.

When it comes to a weekend away, hanging out near the ocean, plenty of fresh seafood and booze on hand and a refurbished old school fisherman’s shack to keep you safe and warm and night Iluka, on the New South Wales north coast, ticks all of the boxes… and it’s nice and it’s close to where we live to boot. So this mythical Iluka joint is indeed a place we try to visit as often as possible.

This time away though, I must confess I was feeling a little under the weather. But I had a plan. A plan to make me strong like ox once again. I would be looking for my time in Iluka to rejuvenate the metaphorical worn grass and naked fields of the landscape of my life. And then I shall call upon the almost mythical three hit combo that is the fully charged power animal, the centered and sexually satisfied chi and the ginger minge to piss that under-the-weather type feeling right the heck off.

I hope you’re paying attention.

Iluka turned on the happy smily weather for us

Iluka turned on the happy smily weather for us


Iluka.

I think one of the highlights of my time in Iluka was (and please don’t think any less of me for saying this… bahahahaha. Any less of me? As if that could actually happen, ay. I just made myself laugh a fair bit) a pack of white curry mee. I don’t even know what white curry mee is or even where the hell they came from, but I do know these instant noodles were one of the pinnacles of my day. Cheap, easy, fast and somehow they kinda left you feeling just a little bit dirty, these things were not dissimilar to a three buck hooker… but they certainly were a whole heap tastier… a whole heap tastier.

I realised pretty quickly that is was indeed “taking a little break” AKA a holiday, so I found it very appropriate to obtain myself a glass of some fermented red relaxedness enhancer. Oh yes. That relaxy-dinky-donky-doo feeling.

Feel it?

When staying near the ocean I find it essential to purchase local seafood food sustenance as well as enjoyment

When staying near the ocean I find it essential to purchase local seafood food sustenance as well as enjoyment


Later in the afternoon I felt it appropriate that I should make soup. A little chickpea and vegetable number would be the go I reckoned as that would be good for me plus it would also be good for my friend Ainsley – who is one of my top 2 favourite vegetarians in the word (yeah Gitana, you’re up there too) – as it would not contain meat thus would be deemed edible by said vegetarian friend, Ainsley. Little did I know that Ainsley had also considered it a worthy day to make soup so had brought with her an offering to the soup eating vegetarian gods of her own, clevery disguised as a pot of pumpkin soup… or actually just straight up a pot of pumpkin soup.

Needless to say, much soup was enjoyed by everyone present.

The next morning I awoke at a time that I could only call ridiculously early… or maybe ridearly… or possibly even earliculous… but I certainly wouldn’t stray too much further than that. But I did get up early. Like, the kids weren’t even awake and the sun was still sleeping too.

We ate the meal often called breakfast for sustenance as well as enjoyment. I smiled at everybody’s morning hair as I find morning hair quite entertaining. This is a little known fact about me.

The day was filled with all of the activities you might expect from some kind of lakeside summer camp. Except we were all keen participants and not ostracized step-children, ditched by our families for the holidays because of our annoying belching habits and yet undiscovered skin conditions. We played scout-esque, sickeningly feel good family bonding games, skateboarded, shot hoops, went walking, blah-di-blah-blah.

And then we did that all over again some more.

That’s all.

White curry mee in all of it's glory. Props by Iluka Beach Shack Co

White curry mee in all of it’s glory. Props by Iluka Beach Shack Co


WHITE CURRY MEE

Packet instructions seemed to work fine for me.

Paul’s Caul – Bexhill catch-ups and a cracking roasted cauliflower, chorizo and black pudding salad

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cauliflower, chickpea, chorizo salad
Bexhill catch-ups 2016

For all those playing at home, I don’t have red hair and a beard and I’m not G-bags Mcfilthy mouth… no, I am not the father of this blog, I’m perhaps best described as this blogs estranged brother that likes to drop by unannounced and expects every thing that’s great about writing a blog whilst having no responsibility at all… yes that is me in a delicious nut shell, I’m simply a man called Paul who has a shit load to say about food and anything even slightly related to it, like travel, drinking and eating of said food.

I’m a chef that has been cooking for over 20 years all over the place and I have been extremely fortunate to have known G-bags for all of that time. We share a love of food, swearing and most importantly telling the whole fucking world about it, so a blog seemed inevitable. I’m honoured he allows my scribbling’s to be part of foodisthebestshitever and I hope you enjoy them just as much as we love bacon, but lets face it that’s asking quite a lot. Paul – Paul’s Caul

Nothing much excites me as much as a good old fashioned cook up, add to this equation one of my best mates and his awesome family a location in the majestic hinterlands of NSW, and what you have is a formula for some effing good times. So with many weeks of anticipation building and dreams of roasting pork on an open fire pit whilst laughing so hard your cheeks hurt (not in a keep dropping the soap kinda way). The day finally arrived for Lauren and I to visit the Stockdale’s in Bexhill and we were rife with excitement. What’s more we weren’t alone in this feeling, word had gotten to me via many forms of modern tech that the Stockdale’s had some come down with a bad case of happiness anticipation, only known cure was a full dose of us.

We arrived at ‘Bangalow Bowlo’, home of ‘The Stockpot Kitchen’ thanks to lift from Lauren’s brother in law Marty, and after a awkward start of me introducing myself to a complete stranger thinking he was someone of importance in the Bowlo (he was literally a nobody) I spotted a large bearded man discussing a large hole that had just been dug. Now the scene did make me think of numerous gangster movies where all we needed was some lime and a few dead bodies, but with that aside I realised said bearded man was in fact my dear friend ‘G-bags Mcfilthy Mouth’ and the hole was soon to be a new fire pit with spit. It goes without saying that the following embrace and greetings all round were nothing short of magical. Graeme gave a brief tour of his kitchen and we headed off to see his beautiful wife Jen, she was playing soccer so we picked up his boys Seba and obi, before heading back to their home to kick off festivities.

Pork belly over the coals is always a good idea... especially when in the company of charred prawns and green papaya salad with nam jim

Pork belly over the coals is always a good idea… especially when in the company of charred prawns and green papaya salad with nam jim


Let me clarify exactly what festivities means on this particular occasion, for us it always seems to start by hitting up the bottle shop, Graeme’s drink of choice was a carton of Coopers ale and for us it was a bottle of gin. Next it doesn’t matter what you have planned as all that will ever happen is we get really drunk, laugh heaps, eat heaps and somehow (and we literally have no idea how this happens) cook dinner. The day panned out exactly like that finishing with a mouth watering piece of Pork belly accompanied by green papaya salad and some BBQ’ed prawns for good measure.

What makes meals at Casa Stockdale always exponentially better than your average cook up is the wealth of produce produced right there, whether it be from their papaya tree or herbs from garden or pig meat from their local farmer. It truly is a chef’s playground and boy do I like to play in this place, Graeme seems to always bring out the best in me, we wax lyrically about food and before you know it we are conjuring ideas in our heads that excites the bejusus out of us. We scurry off to the shops to source what’s needed in said creations, whilst never loosing sight of the alcohol that is required in such a process.

Nam jim cam

Nam jim cam


Day two kicks off with breakfast out at a new fancy Eco resort in Byron Bay, and quite frankly it was exactly like any other breakfast in fancy Eco resort (or as I like to say Ego resort) anywhere in the world, but the company was banging and the coffee was good so never a bad start to a day. Whilst driving home doughnuts some how appeared in a bag in our hands, then as quickly as they appeared they mysteriously vanished, leaving nothing but a cheeky smile on Laurens face as evidence that this did just happen. It was most likely the guilt of this occurrence that spurred on the idea of going for a quick run before the day once again got away from us. Unfortunately this run did nothing other than turn my ankle into an orb so large it had its own gravity, so all of a sudden I was out of action and had to call upon my sous chef extraordinaire… Lauren ’got mad prep skills’ Alley.

With a vantage point on the veranda and well lubricated by alcohol mixed with painkillers I instructed my sous chef step by step how to create a salad worthy of the Stockdale’s table. This couldn’t be any normal salad I felt it needed balls. If in fact it were a human it wouldn’t just have balls it would most likely have a big fuck moustache and cut wood down with its bare hands all whilst smelling like oak and freshly cut grass. Layers is what we needed, components and layers, flavour building bricks so impressive it would house all three little pigs and that hungry wolf would have to find another avenue to appease his swine cravings.

Lauren's mis en place was more like mis en place plus

Lauren’s mis en place was more like mis en place plus


Lauren’s prepping over the next few hours was nothing short of impeccable, never missed a beat and when I saw how neat her prep station was at the end I nearly cried. Everything cauliflower floret perfectly cut and cooked, black pudding blended and fried until it looked like crispy black gold dust, ginger yoghurt seasoned with a chef’s touch and all this whilst making me Gin and tonics every 40 minutes. If I hadn’t already proposed to this amazing lady, this day was enough to get me over the edge, in fact I should of proposed by asking her to be my sous chef in life, but alas I missed out on perhaps the corniest thing I could possibly of said. But lets face it we all know there will be many more ridiculous things I will say to this very special lady, so no point worrying about lost moments in time, back to layering of metaphorical flavour bricks.

This particular salad was a great example of my theory of what makes a good dish, basically because every one of the numerous ingredients was treated differently. If you were to grab all of the ingredients and toss in some oil, season and roast then whack in a bowl with some yoghurt and ginger, I’m sure it would of tasted nice… Nice! Who the fuck is happy with nice? Not me that’s for sure and certainly not while cooking at Casa Stockdale… nice is a jumper you get for Christmas, nice is someone letting in a lane whilst driving, nice is having enough water left in a kettle to make a cuppa… I hope with all of my heart that nice is not a word used to describe my food.

Black pudding getting the love it deserves

Black pudding getting the love it deserves


So when trying to achieve food better than nice a little respect for the produce is all that’s needed, I want you to think about exciting the produce, making it happy to give its life for a cause of such magnitude that they literally jump into the pot kamikaze style. Ask your Spanish onion out on a date and whilst you gaze into his eyes chop him up and whack him in a pickling liquid and don’t just use vinegar and sugar like some sort of pickling gypsy with the imagination of a blind mole with no legs. Fill the pickling liquid with many flavours as only remnants of this flavour every make it to people mouths, the love you put in is for the onion (or whatever you are pickling) if the onion is happy, this happiness will rub off on other ingredients and people can taste happiness… this is a fact!

Food is a lot like people, if you treat everyone the same and never see people for what they are and what they are best for, then you will not get the best from people. Same with food, yes I want to roast both cauliflower and chickpeas but they will not roast together evenly and I reckon the cauliflower will pick on the chickpeas not allowing them crisp to their full potential. So I separate them like naughty school kids and low and behold they behave. Then I come to wanting to add some sausage to this many-layered beast, and I look at the chorizo and black pudding that I have plucked from the depths of ‘The Stockpot Kitchen’ cool room and I think to my self I want your flavour but don’t really want massive chunks of sausage kicking back in the salad. As the black pudding had already been smoked in ‘Thomas the meat engine” I decided to blend it up into a chunky crumb and fry it until crispy, and the chorizo was raw so we removed the skin and rolled into small meatballs and fried also… this is a huge part of my dish creation process, changing produces size and shape changes its flavour and ways you can incorporate it into dishes.

So we have now wined and dined our produce and basically showed them all a great time on their last day on this sweet earth, so its now time for them to shine in the final hoorah… Lauren now only had to build the beast and with 10 plus delicious ingredients this was extremely easy, like everything she touched this day it turned to gold and her job had come to an end. Graeme in the meantime had been busy roasting ribs on the fire pit along with potatoes, carrots and onions… but don’t for a second think you can even imagine how good these vegetables tasted after being roasted in foil on the ashes, they rose like the proverbial phoenix onto the table freshly drizzled with olive oil, salt and many herbs.

Pork ribs and coal roasted vegetables are good times

Pork ribs and coal roasted vegetables are good times


So the table was set, by whom I have no idea as by now I was completely off my tits, thanks to my consumption of many different painkilling remedies. By now our good friend and word witch Gitana had joined the festivities, so we sat and gazed at the wonders that lay before us and regaled each other with the highs and lows of the day just gone. I couldn’t help but think how god damn lucky we are to be able to share the love of food with people that mean so much to us. Supposedly that beautiful notion was all in my head, as I was so far gone I just sat there and spoke gibberish whilst swearing heaps in front of the kids. But I like to think that it’s all about what you recall the next day more than what actually happens that counts.

Day three was the day Lauren and I got to finally eat at ‘The Stockpot Kitchen’ and my god was it worth the wait. Not one thing we tried was anything but amazing, flavours that pack a punch and combinations chefs can only dream of creating. Graeme’s love for food has been an incredible journey that I have had the privilege of watching happen, but sitting in his and Jen’s restaurant that night made me as happy as I can remember being. Thank you brother for your continued inspiration and friendship.

Salady highlights. This little bad boy is definitely worth a bash

Salady highlights. This little bad boy is definitely worth a bash


CAULIFLOWER, CHORIZO & BLACK PUDDING SALAD

I’ve explained this salad in the many layers used to build it… nothing is hard to do so I’ve left the explanation simple ☺

Basically get all of this ready and build in the order below.

• Ginger yoghurt- grated a little ginger into yoghurt and season

• Rocket

• Beetroot dressed with pickled onions (explanation underneath)

• Black pudding, crumbled and fried

• Chorizo balled and fried

• Brussel leaves blanched and refreshed ice-cold water.

• Cauliflower florets, olive oil, salt, baked in the oven until crispy

• Chickpeas drained, washed with oil, salt, curry powder, Gary my sailor, baked for longer until crispy

• Shaved fennel, half lemon and generous pinch salt

• Spring onion & coriander fresh & chopped.

*Pickled onions – apple cider vinegar, sugar, cinnamon, love, bay leaves, coriander seeds, mustard seeds, dried chilli or flakes. Few hours.

*Beetroots – Rosemary, garlic, orange simmer until tender. Skinned. Cut into halves & 4-6 wedges each half.

*ADD PICKLED ONION TO BEETS TO DRESS BEFORE ADDING TO FINAL SALAD.

This is Jelly the dog

This is Jelly the dog

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