Pretty easy, using up those Sunday BBQ leftovers, cassoulet.

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Today I realised I have not made cassoulet for quite some time. Sure, I’ve made pit beans and I’ve made cowboy beans, but I haven’t made a classic French cassoulet. And today I shan’t be making cassoulet either. Instead I shall be doing that bastardising thing I love to do so much and use a little smoked meat I have left over from the weekends cook to create my own little smoky assed, junk yard dog, mongrel cassoulet. And just like that junk yard dog, this dish is literally begging for you to give it more meat… give it all of the meat.

If I may digress just a little…

The cassoulet is basically a brothel. It has a big illuminated sign above it’s front door inviting more meat to the party. It does not care of the origin of the meat. It’s a “the more meat the better” type situation for the cassoulet… much like the brothel.

But as I said earlier, this is a mongrel version of said cassoulet so don’t go reporting me to the Traditional Cookery Police (TCP) because as we all know; dobbers wear nappies.

If you would like to make a bang up, bona fide, old school, full of fat and confit duck, Frenchy cassoulet, you can find a recipe by a great chef by the name of Guillaume Brahimi, right here.

I have also used tinned cannellini beans to keep it quick and easy. Tinned legumes defo have a place in my cupboard.

Cut the top off the garlic so it looks like this

Saute the meat and vegetables

The mongrel cassoulet sharing the table with some more beans. It’s a pretty friendly sort, really


PRETTY EASY MONGREL CASSOULET

500-750g smoky meaty leftovers (depending on how much you consumed or may have left over from that BBQ comp on the week end ) – start with pork neck or ribs and then add sausage, brisket, lamb and/or chicken – all chopped
2 tablespoons drippings from that meaty goodness
1 small onion (or half a large onion as I have used), diced
1 carrot, diced
1 stick celery, diced
1 tomato, diced
1 bulb garlic, left whole, top sliced off to reveal a little garlic-y flesh
A few sprigs of parsley and thyme
1 bay leaf
2x 400g tins cannellini beans, strained
500ml chicken stock. Homemade is best but sometimes store bought might be all you have on hand and it will still work, I can guarantee that
1 cup breadcrumbs
Salt and pepper

Preheat oven to 200C.
Lube up a casserole dish or cast-iron pot or something that you can put in the oven with the drippings and then sauté meat and vegetables over medium heat until vegetables are starting to soften and brown a little. Alternatively, you can sauté the meat and vegetables in a pan and then transfer them to an oven proof dish.
Add all other ingredients except bread crumbs, stir to combine and season.
Top with bread crumbs and place in oven, uncovered, for 30 minutes or until golden brown and smelling delicious.
Eat it.
Put it in your face with a little green salad, or maybe some green beans with onion vinaigrette if you want to be the same as us.

One last pic of the ingredients…

Singapore noodles with smoked pork

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Sometimes I forget how much I love noodles. Especially Singapore noodles. Oh, how I love Singapore noodles.

This is pretty easy, mid-week (should possibly read; great for late evening after maybe one or two too many beers when you forget that a man, and of course woman, needs to eat) cooking that is tasty as fuck and can certainly be toyed with as much as your sweet little heart desires. This time ‘round I had some leftover pork ribs that I took all the meat from like a white man taking land in centuries past, but this could easily be made with pork, chicken or beef mince, or prawns that are cooked off at the start and then returned to the pan as per the recipe, or you could even crumble in a little tofu with the vegetables if that’s your scene.

But for now – less talky, more cooky.

Put all ingredients onto a chopping board to photograph them before you cut them up

…and then maybe cut it all up and take anther photo

High heat sizzle sizzle

Noodles and condiments is good times for my face

So much about this makes me happy to be alive


SINGAPORE NOODLES WITH SMOKED PORK (serves 4)

400-500g smoked pork (or some kind of meat or non meat substitute)
Rice vermicelli
1 medium brown onion or a few shallots (scallions), sliced
2 cups of chopped vegetables – today my refrigerator had celery and zucchini for me and then I found some sugar snap peas in the garden
1 thumb sized piece of ginger, grated or chopped
3-4 cloves garlic, chopped
1 tablespoon oyster sauce
1 tablespoon light soy sauce
2 tablespoons curry powder or garam masala
1 tablespoon lemon juice
Chopped chilli, crisp eshallots and fresh shallots to serve

Place noodles into a bowl that is big enough to fit them plus some. Cover noodles with room temp water for 20 minutes.
Now for another opportunity to impress your friends with your smoking hot wok antics. So yes, you will be needing a smoking hot oiled wok… or possibly a very large pan… or maybe even two regular sized pans.
Add the vegetables, garlic and ginger and give them a couple of minutes of fiery stir frying.
Now add all remaining ingredients plus the pork (or substitute meat or non-meat product) into the pan.
Give that a quick heat through and get it on the table… or possibly on a plate followed closely by onto the table, garnished with chilli and shallot.

Goodnight

Friendly Fire; Sushi

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pork sushi
“ANOTHER SHARK ATTACK AT BYRON BAY” has been the headline news a little too often in the last few months.

Are there even more sharks or are we just looking a little harder for them now?

Who knows. Either way, the sharks have been hungry this year.

I think it’s possibly because we have been taking a lot of the food from their under water cafeteria. I could be wrong, I have certainly been wrong before, but it’s a theory I have. So, due to the seemingly insatiable appetite of sharks in the Byron Bay area I have opted out of using seafood for my “Friendly Fire Sushi Challenge” on this occasion and have instead headed to the hills and found myself some pork.

Pork is not generally the primary food source for sharks or for any other creature that has been remotely sensationalized and/or thrusted (yeah I just said thrusted) into peoples lives as being a ruthless killer so I feel that it is something that I may use today with out consequence nor burden to add to the weight of my already obese conscience.

I’m sure Dana got to use some kind of delicious seafood that she wasn’t stealing from the mouths of the wee sharky bairn and therefore forcing poppa shark to work a whole heap harder for his money and actually start walking onto the beach on his fins to steal a lone, unaware, overweight, sun glazed tourist and then drag said tourist back into the ocean to feed his family, thus resulting in the end of beach going as we know it today through fear of land walking sharks… The picture I created in my own head right there was probably far more amusing to me than it actually came across…

Brain images 1 – conveying funniness to wider community 0.

So to summarize I can and will tell you that statistically you have more chance of getting killed by falling out of bed or from eating a hotdog than you do from a shark attack, and there is a 100% chance that I shall be making a porky nori rolls for the sushi challenge today.

Epic food battles of history. Who wins? You decide…

See Dana’s (more informative and possibly just darn right better) creation right here.

Get it all together

Get it all together

Mmmm, pulled pork. This was really good and I will probably sort out a recipe for it really soon

Mmmm, pulled pork. This was really good and I will probably sort out a recipe for it really soon

Get a little rice down

Get a little rice down

Stack it up... Not too up though

Stack it up… Not too up though

And then roll it up. It's as easy as that... I'm too OG to even use a rolling mat, but I reckon Dana will be nice enough to tell you about that

And then roll it up. It’s as easy as that… I’m too OG to even use a rolling mat, but I reckon Dana will be nice enough to tell you about that

The pork belly and hoisin number

The pork belly and hoisin number

Chop them up so they fit in your mouth and then fit them into your mouth with a little extra QP and possibly some soy and wasabi if you're keen

Chop them up so they fit in your mouth and then fit them into your mouth with a little extra QP and possibly some soy and wasabi if you’re keen


PORKY SUSHI #1

Cooked brown rice (it’s a Northern Rivers thing)
200g cooked (steamed or roasted) pork belly
QP Japanese mayonnaise
Hoisin sauce
Bean sprouts
Coriander (cilantro)
Shallots
Nori sheets

PORKY SUSHI #2

Cooked brown rice
200g barbecue pulled pork
QP Japanese mayonnaise
Pickles
Slaw
Shallots
Nori sheets

Now you just sorta, um, well, maybe just look at the pictures and roll them up kinda like that. The thing is, when you are rolling nori rolls you just gotta think “teenage years” and remember your mad spliff rolling skills and get them back into play. Certainly not a very good lesson on sushi rolling technique but I think we can all agree it is some sound advice and gripping social commentary from you friends here at foodisthebestshitever.

Anyhow, the sushi; they were both damn tasty but the pulled pork number defo made my face smile the most!

That’s it.
pork sushi