Brown ale fish and chips with side of mixed veg

In Australia the primary fish and chips is called flake locally, which is actually shark. The shark tends to be smaller species of shark. I find gummy shark is most common, but when available saw shark is great. There are also many other sharks cooked up, but I haven’t had them! Anyway, more often than…

The smokey meat feast

I’m not sure whether I have the time to describe everything involved in preparing and cooking the food for this party. 20, half are kids. But I’ll give the highlights and hopefully I’ll get to the specific details of each dish. Photos are below, but here are the highlights (unfortunately there are not photos of…

Brown sugar dry rub with guajillo and pasilla chiles

I’ve been working on a brown sugar dry rub for [primarily] pork but also other meats such as beef and chicken. I’m getting closer…this one is very good. It incorporates some dried Mexican chiles. In order to blend up the chiles smoothly and incorporate the oils, I processed the chiles and garlic in a food…

Cauliflower and chickpea za’atar stew with brown rice

It’s nice to have a vegee night. This dish hints of meat but there is none. Lots of veg, spices, cooked down slowly. Some are roasted. Za’atar is merely a mixture of spices, primarily sumac and thyme, sometimes the addition of sesame seeds and other things, but I find sumac also goes well with cumin…

Slow braised mandarin chuck on the bone

Ever since I read ‘Thin Blue Smoke’, where pulled chuck was mentioned, I’ve been trying different versions of chuck beef on the bone. This one worked very well, and I used it for tacos. After cooling, merely pull chunks of meat off the bone, set aside, and briefly pan fry to heat up before serving….

Pork neck sandwich with savoy slaw

I’ve had this idea for a while about a twice-cooked, pork neck sandwich. Pork neck can be sliced into steaks and grilled to order, but I find it can be a bit on the tough side if not marinated and grilled properly. I think pork neck is best slow cooked, and I often use it…

Beef Pho (my version)

I’ve made a few types of beef pho, and the key seems to be heaps of cheap beef cuts with lots of marrow and other bits and pieces for flavour. This recipe may not be traditional, but it was good to eat. And there was extra to spare and freeze for another time. Before the…

Smoked pork hock soup with black eyed beans, kale and peas

   This soup was a two-stage process using a pressure cooker. I can’t give exact measurements for the soup, but you probably won’t need it. The first part involves pressure cooking a pork hock in about 3 litres (3 quarts) of water containing 2 onions, 2 carrots, 2 stalks celery, half a head of garlic,…

Roast sumac chicken and martini

   This is an easy one pan dish for the oven. 1 whole chicken, 1 onion, 1 stalk celery, 4 carrots, 12 mushrooms, 12 small chat potatoes, 1 red bell pepper, 1 green bell pepper, 4 cloves garlic, handful of parsley, 2 Tb sumac, 1 Tb oregano, 1 tsp thyme, 1 Tb coriander seed, salt…

Raw food diet for dogs

I’ve adopted two dogs recently, and I made my first attempt at a raw food diet for Max and Rosella. Max especially likes it, while Rosella still prefers her dry food. It’s easy to make, but you need a food processor or grinder. Essentially, mince and grind all the ingredients until relatively smooth, and then…

Braised chicken with mixed vegetables

Simple and effective. Roasted Maryland chicken cuts (leg and extended thigh, with skin) in a mixture of great vegetables, served with mashed potatoes. In an oven proof deep dish on the stove, brown the chicken, set aside, and then sauté the vegetables accordingly. Add the wine, reduce the liquid by half, then add the tomatoes…