Tag: cooking
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Christmas spit roasted goose with bacon, cranberry and herb stuffing
So there it was. Christmas. It came as quickly as a teenage boy, and then left feeling just as ashamed. There will be no more fighting through crowds of people, the air will clear of the musty smell of anxiety and defeat, the glow of the fluorescent lights powered by a million trapped Christmas fairies…
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Grilled asparagus (kinda like elote)
So yeah. We were getting about the idea of making something for dinner and we decided it was going to be Mexican themed. There was asparagus to be used and my mind was thinking about elote (Mexican grilled corn), so asparagus elote (sort of) it was. Cooking the asparagus quickly allows the flavour to come…
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Spit roasted duck with stone fruit sauce
A lot of people fear cooking duck which I think is kinda fair enough because it can be a little difficult to cook a good one. A shit one, dry and rubbery, is piss easy for anyone to put on the table, but that perfect duck takes a little more skills and smarts. I’m here…
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Charred cabbage salad with yoghurt dressing
You should not poo-poo the idea of a salad being great. You should definitely not poo-poo the idea of a great cabbage salad. You should really definitely not poo-poo the idea of charring said cabbage for that great salad. Lessgo. CHARRED CABBAGE SALAD WITH YOGHURT DRESSING (for the barbecue table) ½ green cabbage, cut into…
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Nasi goreng with smoked pork belly
Classic Indonesian fried rice – Nasi meaning “rice” and goreng meaning “fried”. Legit linguistics. lessons for y’all right there. I have mentioned before that I have a penchant for all things ricey, but when you head into rice world armed with a fried egg, some smoked pork belly, crispy-airy prawn crackers and a garlicky ginger…
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Smoked lamb shoulder with Middle Eastern sorta garnish
I like lamb. I like lamb a lot. I like lamb enough to write a poem about it. Mary had a little lamb shoulder which she would cook for hours,It cooked until it fell from the bone and its aroma was better than flowers. There’s a brief foray into the world of poetry from me.…
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Venison with black pepper & garlic
I am not Asian and nor have I trained formally in the art of any type of Asian cuisine. My Asian training comes from the streets. It comes from a head-over-heals type love affair with Asian flavours. It comes from eating my way through Chinatowns, Korean precincts, Vietnamese markets and real-life Asian countries. Also, and…
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Breakfast tacos with chorizo salsa
The chorizo is going to carry the team to tasty-good-times town in this recipe so please be sure to procure a sausage of reputable origins and known flavour punch. Also, leaving the salsa ingredients fairly chunky to grill and then chopping them after allows them to get a little more caramelization which in turn allows…
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Garlicky pickled jalapeños
Home made pickled jalapenos are pretty much infinitely better than what you’ll buy at the supermarket. Sure, if you have a back-alley jalapeno dealer who is dishing out an artisan product from old potato sack in his or her shopping trolley, then yeah, you are probably going to be getting a pretty solid product. That…
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Smoked pumpkin, tahini dressing, zhoug
There is something special about a pumpkin that has been slowly roasted whole in a smoker or in the coals of a fire. Slightly smoky, roasty, sweet and soft deliciousness. This is a recipe for people who think they don’t like pumpkin. Also, it is pretty much all about the pumpkin so you really gotta…
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