Pickled chiles

I posted a photo of fermenting chiles a while back on Instagram, and now want to follow up with the recipe and final pics of the product. I am so enjoying these pickled chiles. Almost a bit sweet and sour with a hint of garlic and a finish of good heat. I’ve used the pickle…

Fruit bowls

Are fruit bowls in the past? Does anyone still keep a large bowl with mixed fruits, not only looking delicious, but tasting delicious? Personally, I think having fruits on display, the contrasting colours, textures and aromas, entices you to eat them. And if you’ve got kids, I think it’s an extra bonus to promote healthy…

Home-style potato chips

Everyone loves crispy home-style potato chips.  Not the thin crispy style…the thick style with crispy skin and tender potato inside. There are a lot of ways to cook the ‘perfect chip’, and I’m not debating them here. But here is one way that is easy and a lot of the work can be done ahead…

American-style spiced brown sugar mini-ham

I wanted to make my own ham for sandwiches, mix with pasta, etc., but didn’t want to make 5 kg (10 lb) that I wouldn’t eat in time!  So I bought a small (1 kg, 2 lb) pork ‘leg steak’, a nice boneless cut from the leg.  I cured the pork in a brown sugar…

Super classic chocolate chip cookies

These cookies are so simple, and it doesn’t even matter how well each step is followed.  The important part of a good cookie is the butter/sugar ratio and the final consistency of the dough before cooking. And if all ingredients are mixed! My girls love to help mix the dough, though most of the consuming…

Corn and avocado salsa

This was a very quick and easy salsa to make.  Great with corn tortilla chips or used as a filling in quesadillas or tacos.  And also great with beer.  I made a small batch but it can easily be bulked up. Ingredients Fresh corn from 1 cob 1/2 of a brown onion, finely minced 3…

Duck prosciutto (the beginning)

As we are in the winter here in Australia, the temperatures are good for air curing meat (no higher than 15 C, or 60 F, during the day, and lows above freezing).  Traditional pork prosciutto is hung and air cured for 10-12 months, a duration I’m not quite ready for!  So, duck prosciutto!  This recipe…

Cured olives (in progress)

I don’t eat a lot of olives, but I do enjoy nicely marinated olives alongside some cheese, cured meat, fruit paste and bread, crackers/biscuits.  At this time of year fresh olives are sold in the local markets, so I decided to buy some and have a go at curing.  Marinated olives in delis can be…

Grilled and marinated eggplant and red (bell pepper) capsicum

We were going to our friends Andrew and Sarah for dinner on Saturday, and wanted to bring a snack to precede dinner. So I decided to grill and marinate eggplant and red bell peppers. It’s so quick and easy, and so rich and tasty. Cut 2 eggplants lengthwise in 1/2 inch thickness, and grill on…

Canadian Bacon (cured pork loin)

I’ve been curing pork belly for ‘American’ style bacon for over a year now, and thought I would make some ‘Canadian/British/Australian’ style of bacon, which consists of the loin.  Over here, you can get either ‘long-cut’ or ‘short-cut’ bacon, which essentially refers to whether the bacon consists of the loin and belly connected, or not,…

Corned beef

Home made corned beef is definitely better than what you can buy…so much more flavour!  I was short on a couple ingredients from what was suggested so I improvised.  It was still great served warm, and will be great in sandwiches!   Ingredients 5 lb (2.5 kg) beef brisket Brine 4 litres (1 gallon) water…

White loaf bread with rolled barley flakes

Although I tend to push the boundary of wholesome, whole grains when making bread, sometimes it’s nice to just have a light, white loaf.  This is basically what I’ve made, but with the umphhh of rolled barley for flavour, texture and health. Ingredients 450 g (1 lb) white bread flour 150 g (5.5 oz) rolled barley flakes…