March 23, 2017
bangers and mash, bangers and mash recipe, bbq, colcannon recipe, comfort food, cromwell farms, cromwell farms beef, food, food love, foodisthebestshitever, good sausage, griliin fools, guinness gravy, guinness gravy recipe, herbs, how to cook, local as fuck, local produce, low and slow, northern rivers food, pro q, pro q excel 20, proq, sausages, smoker, smoking, snags, st paddys, st patricks day
That time there was leftover colcannon and Guinness gravy from St Patricks day so I decided I would put some sausages on the grill with some carrots and turnips and swedes wrapped in foil so that my family may have some kind of bangers and mash for our evening meal.
You may not have any Guinness gravy left… and you probably don’t even know what colcannon is… that’s going to be OK. We’ll make some especially for it because let’s face it, bangers and mash deserves it.
Bangers and mash is good solid comfort food. Please though, do not confuse it for a big warm sausage-y, potato-y food hug – that is something that really shouldn’t exist in writing and/or real life. Case closed.
When you need* to make bangers and mash a good start is getting onto some decent sausages. The snags in the pic were provided by one of our many neighbourhood purveyors of meaty goodness – Cromwell Farms. Also worthy of note is that the herbs that go into said snags also come from the same farm.
With that foundation of good sausage we can build upwards towards the heavens with mashed potato, gravy and some other vegetable of your choosing… although it’s nearly always peas… not today though.
Hey ho, let’s go (defo a Ramones quote).
It was raining but I didn’t even care because I had my Pro Q Excel 20 (R2smoketoo) on the verandah.
Smoky, grilly sausages.
Gravy in the pot, vegetables in the foil packs.
BANGERS & MASH (serves 4)
That spread. Effort is pretty low for a pretty high yield of tasty goodness.
8 thick sausages, grilled or pan fried or baked
salt and pepper
Colcannon, vegetables and Guinness gravy to serve
Cook the sausages and serve with the other things.
I can’t believe I’m trying to write a recipe for this.
COLCANNON (serves 4)
Sauté 2-3 cups of sliced cabbage and ½ sliced onion in butter and a splash of oil until softened and just starting to brown. Season with salt and pepper.
Stir through enough mashed potato for 3 people (I know it says this is for 4 serves though… the sautéed cabbage will make up that extra serve for you… I’ve got your back on this one).
Make gravy exactly like you normally make it.
If you normally use chicken or beef stock you can replace half of that with Guinness.
If you use water and a packet gravy mix you can replace half of your water with Guinness.
* Bangers and mash is something that you can need. When you have an itch for bangers and mash, that itch can only be satisfied with bangers and mash. Fact.
Get that business in your face!
March 21, 2017
buttered corn, corn, corn porn, food, food love, foodisthebestshitever, glory hole, grilled corn, how to cook, how to cook tasty corn, recipe, recipes, sexy corn, side dishes, street corn, street corn recipe, sweet corn, vegetarian
Just like any other story that may be attached to anything porn-esque, I am going to keep this one short, sharp, concise, moist, yellow, wrinkly, lubed up and to the point.
Firstly, you know about the standard – buttered corn.
The entry-level corn for those amongst us who think they don’t like corn or who have not tried it previously. It is for the corn virgin. It is the missionary position of the corn world. Sure it still tastes really damn good, but sometimes after eating the same corn for the whole of your life thus far, you need to spice it up a bit… try something a little more adventurous… invite other corn into the bedroom… what the fuck am I talking about now…
If the buttered corn is the standard, the mayonnaise-y, herby, chilli, cheesy corn is definitely the glory-hole-manning-swinger-tending-towards-sexual-deviancy. Next level. Give it a bash at least once in your life type shit…
On to the corn!
SEXY CORN (per person for as many people as you like)
Sexy corn looking all sexy and shit.
1 cob of sweet corn
1 tablespoon mayonnaise – home made or kewpie would be good choices
1 teaspoon hot sauce
1 heaped tablespoon of finely grated parmesan or pecorino
1 handful of chopped mixed herbs (coriander, parsley, oregano, chives)
A little finely sliced spring onion (scallion)
¼ lime zest, lime reserved to squeeze over corn
Salt and pepper
Grill or boil the corn for 5 minutes or until it is just cooked. This should be pretty easy for you by now.
Squeeze over or roll corn through mayonnaise, douse with hot sauce and lime, and then layer with all of the other goodies.
Change your knickers.
February 27, 2017
bbq, bbq chicken recipe, blend smoked honey, chicken, cooking, drunken carnies, easy chicken recipe, easy cooking, easy tasty good, eating, food, foodisthebestshitever, gochujang chicken, gochujang marinade, good food, good times, grilled chicken recipe, how to cook, korean red pepper paste, really tasty chicken, recipes, smoked chicken, smoked honey, smoking, sunday bbq, yard bird
This was another one of those happen-to-have-a-really-good-looking-chook-on-hand-and-I’m-pretty-keen-to-put-something-on-the-bbq type situations. You know those ones, right?
I also had in my possession a bottle of gochujang – the fermented chilli (red pepper) paste of Korean origins that I had been hearing so much about lately cos I am a fricking ear-to-the-ground kinda guy.
Also in my possession was a flagon of rum. But both you and I know that was going to be used to get those carnies dancing as the evening went on…
Back to that really damn good chicken.
The chicken was bathed in a very simple marinade, containing, if my time learning mathematics at school serves me correctly, no more than 5 or possibly 6 ingredients. You know what that means? Less prep time. You know what that means? Less time in the kitchen. You know what that means? More time enjoying a refreshing beverages and watching those drunken carnies dance… oh, how I love to watch them dance…
I ate chicken… I was left smiling – a big red sticky mess… and this time it couldn’t all be blamed on the beard…
The chicken looked like this at the start but it was so pretty and sticky and red by the end of the cook
REALLY GOOD GRILLED CHICKEN WITH GOCHUJANG & SMOKED HONEY MARINADE
Just grillin’ some really tasty chicken… really tasty chicken
(Serves however many people you serve with a roast chicken. You could also sub in 2kg of chicken wings for a quicker result and a really fucking tasty little snack during a long night of watching the drunken carnie dancing or even a game of actual sport if that’s what you’re into)
1 whole chook, butterflied or cut into 4. I’m pretty sure your butcher will do that for you
½ cup gochujang
½ cup butter, softened (a little sun shine or 10 seconds in the microwave should look after that for you)
2 tablespoons smoked honey* (straight up honey will also do a very good job here)
1 teaspoon salt
Sliced shallots (scallions) and toasted sesame seeds to serve
Napkins. You defo need napkins for this stuff
• Mix gochujang, butter, honey and salt. Pour the mix over the chicken and let it marinate for an hour or so.
• Whack it on the grill over some gentle coals for approximately one hour, depending on how well you tend your BBQ. Check and turn and baste with the extra saucy goodness every 15 minutes.
• (45minutes in a 180-200C oven will also do the job of cooking your chook)
• Once cooked allow to rest for 10 minutes.
• Serve with extra gochujang if you love that, shallots and sesame seeds
*I found some nice peeps who make smoked honey called Blend Smoked Honey. You can find them right here. It’s well worth a hit. PS I certainly do not get paid for my under-thought opinions… although with this sort of entertainment value I probably should ay… I gotta work on that.
A pretty average pic of a really tasty dish
February 21, 2017
cooking, dairy free, dona cholita tortilla, food, foodisthebestshitever, gluten free, how to make pico de gallo, mango, mango pico de gallo, mango pico de gallo recipe, mango salad, mango salsa, mexican, pico de gallo, pico de gallo recipe, recipes, salsa, salsa recipe, taco
It has become apparent to myself and probably some of the more astute of my followers out there in inter web land, that I have eaten tacos more than once in recent weeks.
One might say I am someone who enjoys the taco.
One may be correct.
You are one.
What is one?
One babe with the power?
Who knows? I really don’t. But one thing is for sure and certain; once again we find ourselves in the old Toyota corolla “bush basher”, trundling around the paddock, through the shrubbery, bouncing out of the ditches and over the old tree stumps and well and truly off the track… glancing well and truly past the point… venturing into some kind of socially inept void… Fuck dude, it’s really time to get a little shuffle on here.
Yes I like tacos and yes, I made some pico de gallo with a mango our friend Sulmae gave us, to go on those tacos that I enjoy so much.
It’s a damn good salsa for fish – I can vouch for that for sure – but I’m also pretty sure it would be a damn tasty little number to dress up just about any other seafood, some chicken or pork, or whatever the heck else you wanna put it on… after all, you paid for those ingredients and made it with your own hands and sweated and… and… and… you… didn’t pay for those ingredients? You obtained those ingredients by dishonest means? This is bullshit. I’m out.
That’s the salsa from a little further away
…and then that’s the salsa up nice and close
Get some fish all up in that piece
MANGO PICO DE GALLO
Nom nom nom
1 medium or ½ large mango, skin removed, diced just like you’d dice things for a salsa
1 medium tomato, ripe, diced the same as above
½ red onion, diced much the same
½ jalapeno (more if you like hit hotter), diced same
A handful of coriander, chopped however
Juice of half a juicy lime
A little salt and pepper
• Mix all ingredients together in a bowl that is big enough
• Um, eat it on a taco or something
Tasty shit right there
February 6, 2017
charred tomato salsa, condiments, cooking, dairy free, dinner, food, foodisthebestshitever, gluten free, how to make salsa, mexican, mexican recipes, nachos, really good salsa, recipes, salsa, tacos, tomato salsa, tomato salsa recipe
Lime is pretty good too. Hot sauce and jalapeños – both good on the Mexican dinner table
I like Mexican food.
Stuff like tacos.
I am a huge fan of any culture that is going to serve me a meal with a heap of condiments on the table so I get to adjust the flavours and the seasonings to my own personal taste as I go. That is a culture that is putting my feelings first.
I really do appreciate the things the Mexican people do for my taste buds.
That and their can-do attitude.
Straight up. Did they say they were a Mexi-can’t? No. Mexi-can all the way. I give not one single shit for the words of bigoted white billionaire businessmen who have just recently become president of the USA, and their words of fences and things of the sort. Mexico for president as far as I’m concerned.
Thank you once again to my nice-food-making, good-attitude-having, Mexican brothers and sisters.
Tomatoes, onion and garlic straight on the flame
Starting to get all charry
CHARRED TOMATO SALSA
That’s the salsa
4 ripe tomatoes, charred over a flame until they start to blacken and blister
1 eshallot or half an onion, also charred over that flame
2 cloves garlic, fuck it – char them too
1 pickled jalapeño chilli, chopped
1 tablespoon of the jalapeño vinegar
1/2 teaspoon of sugar
A small handful of coriander, chopped (use the stalky bits for the salsa and the pretty leaves for garnish)
Salt and pepper
• Peel the blackened skin from the tomatoes, onions and garlic and then roughly chop.
• Put everything into a food processor and pulse into a chunky salsa type thing.
• Put it on tacos and nachos and other Mexican-y things.
January 22, 2017
chicken, chicken taco, chicken taco recipe, cooking, crisp taco shells, easy chicken taco recipe, food, food blogger, food love, mexican feast, mexican recipe, recipes, science, taco, taco recipe, tex mex spice mix, tex-mex, whats for dinner
Some times when you take your children shopping with you they like to ask for things they may not normally be allowed to eat. Breakfast cereal that has more sugar than actual cereal, strange plastic looking loosely termed cheese slices, all of the confectionary section and crisp taco shells… they always want crisp taco shells.
The tacos of my childhood, these things were about as culinary adventurous as my mother would get… although she would never use any kind of Tex-Mex spice mix no no no. That was way to ethnic for her (herself the child of Polish and German immigrants). Avocado? I didn’t even know what an avocado was when I was a child. Salsa? You’ve got to be fucking kidding me. Nope, my mother would make a beef and gravy number with grated tasty cheese, shredded iceberg lettuce, grated carrot and sliced tomato all placed on the table in bowls for us to sort ourselves out. And we damn well loved it.
But crisp taco shells do have a very fundamental design flaw of shattering like dropped glass with the first bite. That’s right, they are almost impossible to eat with out pieces of taco and filling falling and consequently adorning much of your upholstery. How could that one get through the defenses? My bet is someone at the “Edible Foods Consideration Bureau” was defo napping on the job when that application came through.
These things are superfluous to their own cause.
The inability to actually be eaten aside, crisp taco shells do own a special bit of property in my heart and every now and then the time comes around again that I will crumble to the pleading of my children (and that little voice inside me that the doctor keeps telling me will go away if I’d just take the medication she has prescribed, but it really upsets my stomach so I feed it to my cat) and put the crisp taco shells into the shopping basket, and then onto the evenings dinner menu and back into my heart… and all over the table… and a bit on the floor too.
This is one of those things your can do pretty quickly if you have some left over roast chook (chicken) from last nights dinner or you could also very easily cook up a couple of chicken breasts and use them. S-C-I-E-N-C-E.
Fry you’re chopped chicken. That’s pretty easy
My Tex-Mex spice mix is also pretty easy to make. Seba keeps it real in the back ground
Add your spice mix and a little splash of something wet. That’s pretty easy too
Put it on the table with some crisp taco shells and a few other bits and pieces. That’s all still pretty easy
CHOPPED CHICKEN TACOS in the crisp shells (enough for 10 or so tacos)
½ roast chicken, 2 cooked chicken breasts or similar equivalent of whatever meat you got, picked from the bone and chopped
½ onion, diced
2 tablespoons Tex-Mex spice mix (recipe follows)
A splash of chicken stock or water
Salt and pepper
10 or so crisp taco shells
Shredded iceberg lettuce, grated carrot, grated tasty cheese, tomato salsa (recipe will magically appear here very shortly) and hot sauce to serve
• Heat your tacos according to the instructions that I hope are on the packaging.
• Heat a splash of oil in a pan over medium flame. Add your chopped meat and onion sauté for a minute or two.
• Add Tex-Mex spice mix and cook out for another minute.
• Add a splash of chicken stock to moisten and make it kinda saucy, and cook out for one more minute.
• Check seasoning and adjust if necessary.
• That is now done and you are left standing there staring at it wondering how that could have been so easy.
• Close your mouth before a passing fly makes it his new home and get that shit on the table homie!
TEX-MEX SPICE MIX
¼ cup each dried thyme, oregano and ground cumin
1 tablespoon dried chilli flakes (or more if you like it hotter)
• Mix it all together and store extra in an air tight container for your next Tex-Mex feast. See, pretty easy eh.
Busted ass taco shell glory. I generally end up with a big pile of taco chips, meat and salad which I savour when my tacos are done
January 19, 2017
australia camping, bruschetta, camp cooking, camping, chef, coal roasted fish, coal roasting, cooking, fish, fish bruschetta, fish bruschetta recipe, fish recipe, fishing, flathead, flathead recipe, food, food love, foodisthebestshitever, green sauce, grilling, kangaroo, lake arragan campsite, salsa, salsa verde, seafood, smoked, straight onto the coals
Last week I was writing the roster at work, which is a pretty ordinary thing for someone in my position to be doing. It was going to be a pretty good one too – I had reined it back to a less-than-50-hour-week which is a more than acceptable working week for one who has chosen chef as their profession.
And then it turned into a really damn good roster really quickly.
I had completely erased my name from the graphy looking little timetable that was trying to tell me I would be attending work that next week. Bam. Gone.
“Yup. That was a heaps better idea,” my smart brains told me. “You should just piss off camping instead.”
“Brilliant,” I agreed, quickly realising that I was conducting one hell of a cracking monologue in front of the staff… again.
Not to worry. These guys have seen how much coffee I drink…. They’ve heard me talk of my carnie fetish… they knew what they were getting themselves in for when they signed up.
Before I knew it we were packing the car for the camping trip. We packed crocodile seeking missiles, a box jellyfish/ozone depletion full body protection suit, the really deadly snake deterrent, nuke ‘em from orbit tent mounted mosquito extermination technology and, of course, the drop bear trap. We never go camping with out a drop bear trap. The car was almost full but we still had just enough room for our prescription medication, a few amphetamines for who ever is on drop bear watch (they always attack at night or in the small hours of the morning) and enough rum to wash it all down.
That is what we did because that is how we go camping in Australia.
Once all of our nature defences were in place and we were high as a kite, we went fishing and caught ourselves a few plump flathead which we promptly cooked on the coals and camping-like-a-boss made them into some tasty assed fish bruschetta with herby salsa.
Get one of the kids to prep the fish. Try and disguise your shitty photo by making it black and white
FISH BRUSCHETTA WITH HERBY SALSA
I could’ve eaten quite a few of these
(serves 4 as a light meal)
2 whole fish (800g-1kg to give approx. 400g meat)
8 slices sour dough bread
1 small Lebanese cucumber, diced
2 tomatoes, diced
½ small white onion, thinly sliced
2 tablespoons salsa verde (it would probably be pretty easy for you to make some before you leave)
Salt and pepper
• Put everything except the fish and bread into a bowl, mix to combine and allow to macerate while you cook the fish.
• My fish went straight onto the coals of the campfire for 6-7 minutes each side and then we peeled the skin back and flaked the flesh off the bone with a fork. It was some seriously tasty shit. A little bit charred and smoky and still so damn moist thanks to the skin and scales – this is some seriously sexy business.
• Maybe you don’t have a campfire so you can get a similar result by wrapping your fish in foil and roasting them for 10-12 minutes at 200C.
• Now is a good time to toast your bread. You can toast bread right?
• To assemble drizzle the toasts with olive oil and then divide flaked fish between the 8 pieces. Top with salsa and spoon over salsa juices. Season with a little salt and pepper if it needs some.
• I cannot say enough how damn good this was.
My son Obi the kangaroo whisperer