tag:blogger.com,1999:blog-73286449772531121052024-03-13T14:03:40.427-07:00 The Informal Foodietheinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-7328644977253112105.post-65059596131144866732022-05-06T00:01:00.004-07:002022-05-06T00:01:25.982-07:00Green Chicken Curry<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKY_94XgvQYk49nS1YZw_vJptuUNRGB-5TW9l-HIiIJgioZqFWhJDNzIGvgAKdoCObVE4A17U68RRI6Q4URCctxdFIKccKQK7rd4r1jRRzXzR94yTTrQw95Yn96pUScFUd_It-nPl9KonreZc8za217vbA7Na0m9BJsZ3rUmDP3odd1GPnx7KNlMZb/s2190/IMG_4797.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1304" data-original-width="2190" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKY_94XgvQYk49nS1YZw_vJptuUNRGB-5TW9l-HIiIJgioZqFWhJDNzIGvgAKdoCObVE4A17U68RRI6Q4URCctxdFIKccKQK7rd4r1jRRzXzR94yTTrQw95Yn96pUScFUd_It-nPl9KonreZc8za217vbA7Na0m9BJsZ3rUmDP3odd1GPnx7KNlMZb/w400-h239/IMG_4797.jpeg" width="400" /></a></div><br /><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><b>Ingredients</b></p><div style="text-align: left;">Serves 4</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 chicken breast fillets -chopped into 4cm chunks</div><div style="text-align: left;">2 TS store bought Thai green curry paste - I use the Aldi one!!</div><div style="text-align: left;">1 can coconut milk</div><div style="text-align: left;">1 bunch coriander</div><div style="text-align: left;">10 cherry tomatoes - halved</div><div style="text-align: left;">2 small potatoes</div><div style="text-align: left;">1 carrot</div><div style="text-align: left;">1 ts fish sauce</div><div style="text-align: left;">1 lime</div><div style="text-align: left;">1 kaffir lime leaf</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>serve with steamed jasmine rice</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><b>Method</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cut potato into 4cm chunks and steam in a bowl covered with cling film in the microwave. Slice the carrot, and finely chop the coriander stalks [reserving the leafy part]. In a medium saucepan add some oil and the stalks and carrots and cook for a few minutes. Then add the curry paste and cook for another minute. Add the kaffir lime, microwaved potatoes and coconut milk [I normally add splash of water to the can to rinse it and add this to the pan as well] and allow to simmer for 5 minutes. Then add the tomatoes, chicken, fish sauce and a squeeze of lime. Serve with rice and fresh coriander leaves.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>You can swap out the carrots for capsicum or broccoli. I like the tomatoes as they add a sourness to the dish!!</i></div><div style="text-align: left;"><br /></div>theinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.com0tag:blogger.com,1999:blog-7328644977253112105.post-41796695263337522512022-05-04T00:13:00.004-07:002022-05-04T00:34:06.188-07:00Roast Chicken, Potato, Greens<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaytwYaEgpransyo7I_tWUrnXoe3FzQOnFvXgdwl1tjG9CUmeO0aLHm0w9lwpMsk5Vy0XAO1KIGP2QbkMKVoLu0Bhv9GHEy6Nl-hY3h9mMA0BbFKpyXY7CO2FOp9sm91VtmIncx9jQFQ6VjVOFSgxqE4SRifa9ToCHvWYchc4gOD8-h1sEvLKB2erd/s3840/IMG_4775.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2182" data-original-width="3840" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaytwYaEgpransyo7I_tWUrnXoe3FzQOnFvXgdwl1tjG9CUmeO0aLHm0w9lwpMsk5Vy0XAO1KIGP2QbkMKVoLu0Bhv9GHEy6Nl-hY3h9mMA0BbFKpyXY7CO2FOp9sm91VtmIncx9jQFQ6VjVOFSgxqE4SRifa9ToCHvWYchc4gOD8-h1sEvLKB2erd/w640-h364/IMG_4775.jpeg" width="640" /></a></div><br /><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>Roast chicken is one of the greatest family meals ever. The kids love it, I love it, it's healthy and delicious. This is my recipe for the greatest roast ever. Once you understand the method you can turn this into roast anything!! The gravy works for beef, lamb, pork or chicken. Just swap the wines over and the stocks over!! Maybe for lamb use rosemary instead of thyme, for pork use bay and sage, for beef use them all!!</p><div style="text-align: left;">Greens could be peas or beans or spinach or bok choy... Swap corn for carrot if you would prefer. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 6</div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 large roasting free range chicken</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 stick of ceelery</div><div style="text-align: left;">1 onion</div><div style="text-align: left;">1/2 bunch parsley</div><div style="text-align: left;">1/2 bunch thyme</div><div style="text-align: left;">6 garlic cloves</div><div style="text-align: left;">1 large carrot</div><div style="text-align: left;">2 cups white wine</div><div style="text-align: left;">1 lemon</div><div style="text-align: left;">3 TS plain flour</div><div style="text-align: left;">4 cups of chicken stock [homemade if possible]</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">8 Royal Blue potatoes [desiree are good too]</div><div style="text-align: left;">6 corn cobs</div><div style="text-align: left;">2 bunches of broccolini</div><div style="text-align: left;">2 bunches asparagus</div><div style="text-align: left;">Olive Oil</div><div style="text-align: left;">Salt and Pepper</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Method</b></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWMA6fD76ggAuYFipxU8PTQMIedD1WXYZCL6sNl5nGRaXj1aU98AyFGQUP2aNVY-OM5w13hdGtl0nUXVHFZYBPrjYuXLBWL-rN98lrexfrk-oaJxn4JWnQB74bZzueDceDDbcwKVL4h_-SNX63MaDfe3aew18mRV5cvP2kkpoI6d2J5HsP8PiFwtH/s2473/IMG_4764.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2264" data-original-width="2473" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWMA6fD76ggAuYFipxU8PTQMIedD1WXYZCL6sNl5nGRaXj1aU98AyFGQUP2aNVY-OM5w13hdGtl0nUXVHFZYBPrjYuXLBWL-rN98lrexfrk-oaJxn4JWnQB74bZzueDceDDbcwKVL4h_-SNX63MaDfe3aew18mRV5cvP2kkpoI6d2J5HsP8PiFwtH/s320/IMG_4764.jpeg" width="320" /></a></div><b>Chicken</b><div><span style="font-size: xx-small;"><br /></span><div>First pat dry your bird and put 1 tablespoon of salt inside the cavity. Then stuff a lemon cut into 2 halves, parsley, thyme into the cavity. You don't need to truss the bird at all. Chop the onion, carrot, celery and place in a pile in your roasting tray with some thyme and parsley and garlic cloves. Sit the bird on top and drizzle with a little oil and then season with salt and pepper. I tied the legs together but you really don't need to!! Pour in the wine and also a cup of water [you may need to check on the liquid in the pan throughout the cook. If it's getting a bit dry add a splash of water<div><br /></div><div>Put into the oven at 180ºC for about 90 minutes. For a smaller chicken you may need less time.</div><div><br /></div><div><b>Potatoes</b></div><div><br /></div><div>Peel you potatoes and cut into 3 inch chunks [I cut each into 3 pieces].Boil until just a little under cooked, drain and tip into a tray to roast. Give them a shake to rough up the edges. Drizzle over a few TS of olive oil and roast for 80min, turning twice.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQJFI6cup7hyjp29qjNbS95i79v4v-M-KdOsCAgUgje7TPrMhToQSfLRdAztnwXpiHLtnZz7xiZh-wCaJ_hHDqoDz9T_fMr07wlD4Q7UZcAIzIIgP2ruqGvp2Q5fBpLuKayrg3aYTix0VqZZYBPV7Y8KqS4tTsE9FLP-W2L6WLTSCD4Qe8hyNL2n9/s3395/IMG_4768.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2511" data-original-width="3395" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQJFI6cup7hyjp29qjNbS95i79v4v-M-KdOsCAgUgje7TPrMhToQSfLRdAztnwXpiHLtnZz7xiZh-wCaJ_hHDqoDz9T_fMr07wlD4Q7UZcAIzIIgP2ruqGvp2Q5fBpLuKayrg3aYTix0VqZZYBPV7Y8KqS4tTsE9FLP-W2L6WLTSCD4Qe8hyNL2n9/w200-h148/IMG_4768.jpeg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Usnp-EDM1dvEh09rx1DMiv2hGLlOS6QQmKbNxPeE8AfmJK0LIvf0qUGkTdl3SCzRZoQA59eMPUUaHQ9kSxkeZwU8eXJlJgy0WJk3ycwe_p7dZGtKMjzjOnGjXK7ctzJuvtzbBhP1myFlGZakLJYChtGoSEIadfRaY78TV3CnIgwtGoppw-4zw48_/s4032/IMG_4770.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Usnp-EDM1dvEh09rx1DMiv2hGLlOS6QQmKbNxPeE8AfmJK0LIvf0qUGkTdl3SCzRZoQA59eMPUUaHQ9kSxkeZwU8eXJlJgy0WJk3ycwe_p7dZGtKMjzjOnGjXK7ctzJuvtzbBhP1myFlGZakLJYChtGoSEIadfRaY78TV3CnIgwtGoppw-4zw48_/w200-h150/IMG_4770.jpeg" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQJFI6cup7hyjp29qjNbS95i79v4v-M-KdOsCAgUgje7TPrMhToQSfLRdAztnwXpiHLtnZz7xiZh-wCaJ_hHDqoDz9T_fMr07wlD4Q7UZcAIzIIgP2ruqGvp2Q5fBpLuKayrg3aYTix0VqZZYBPV7Y8KqS4tTsE9FLP-W2L6WLTSCD4Qe8hyNL2n9/s3395/IMG_4768.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQJFI6cup7hyjp29qjNbS95i79v4v-M-KdOsCAgUgje7TPrMhToQSfLRdAztnwXpiHLtnZz7xiZh-wCaJ_hHDqoDz9T_fMr07wlD4Q7UZcAIzIIgP2ruqGvp2Q5fBpLuKayrg3aYTix0VqZZYBPV7Y8KqS4tTsE9FLP-W2L6WLTSCD4Qe8hyNL2n9/s3395/IMG_4768.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQJFI6cup7hyjp29qjNbS95i79v4v-M-KdOsCAgUgje7TPrMhToQSfLRdAztnwXpiHLtnZz7xiZh-wCaJ_hHDqoDz9T_fMr07wlD4Q7UZcAIzIIgP2ruqGvp2Q5fBpLuKayrg3aYTix0VqZZYBPV7Y8KqS4tTsE9FLP-W2L6WLTSCD4Qe8hyNL2n9/s3395/IMG_4768.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Gravy</div><div><br class="Apple-interchange-newline" />Once the chook is done, remove from the roasting tray and cover loosely with foil. Put the roasting pan on a burner and use the back of spoon to mush all the roasted veg up. Make sure you squeeze the gooey centre out of the garlic cloves. Add a splash of white wine and cook for 1 minute then add 3 TS flour. keep stirring and then add the flour. Now keep stirring. It should look mushy and paste like. Add some fresh thyme and then add the stock [1 cup at a time] as it thickens add a little more until you have the right consistency. Season with salt and pepper and then strain to serve.<i> I always have some homemade stock in the freezer that I freeeze in batches, then just microwave to thaw and use for gravy, stews, risotto etc..</i></div><div><i><br /></i></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEx9StDUPlh1D0BSSeUOYM3ZvQXhFNxezZTyZU8EKus2nU5gNlkz3AW6-KP4_5gkMojHwCRJwHAygWZC_GPsrLNyQssNDQAx5KWv-8F44mN5RLHWWjpm_EUHvJ1T6xsSxfbKqFE4UkykV7RIZ3KPzWJk7sr52XNktI007WTe3Xc22B8B5CM-GChNEc/s4032/IMG_4774.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixap8Rp5ijeh86xKspA7Uy97aUyA-1suOnwLPLV9m6jHfT3mDqOllmslepK6_6gLsKmu0O3TtkzOS75BoS4dStdWcuWt_uaMzlJQynIqrym4vnh476MNrKnvdMNoN5jZIZQpWRXgM4KXIX1xB1Tk7nrpAtHQk11FaSsEbaKwtuigBh6A7IEsr-fqbf/s4032/IMG_4766.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixap8Rp5ijeh86xKspA7Uy97aUyA-1suOnwLPLV9m6jHfT3mDqOllmslepK6_6gLsKmu0O3TtkzOS75BoS4dStdWcuWt_uaMzlJQynIqrym4vnh476MNrKnvdMNoN5jZIZQpWRXgM4KXIX1xB1Tk7nrpAtHQk11FaSsEbaKwtuigBh6A7IEsr-fqbf/w150-h200/IMG_4766.jpeg" width="150" /></a><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEx9StDUPlh1D0BSSeUOYM3ZvQXhFNxezZTyZU8EKus2nU5gNlkz3AW6-KP4_5gkMojHwCRJwHAygWZC_GPsrLNyQssNDQAx5KWv-8F44mN5RLHWWjpm_EUHvJ1T6xsSxfbKqFE4UkykV7RIZ3KPzWJk7sr52XNktI007WTe3Xc22B8B5CM-GChNEc/w150-h200/IMG_4774.jpeg" width="150" /> <img border="0" data-original-height="3024" data-original-width="4032" height="125" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGxFBxThbNkp-uE6maqgKnoly2SjcozsP_qmcuBeO5EbHxF2Fc1fODh6a8N2haof_lSVAZ3RIKgyR6NRz8Zwlov_vURPwcisu0DM3NnZ8A9kJnl2apg3qM1zZTdWxj8GHyKpHSVx8xfC_BC5NnvHFOh24-Aqj7Mw4KONQmOAvhrxmjaX06eHrKhgoX/w167-h125/IMG_4771.jpeg" width="167" /></div></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGxFBxThbNkp-uE6maqgKnoly2SjcozsP_qmcuBeO5EbHxF2Fc1fODh6a8N2haof_lSVAZ3RIKgyR6NRz8Zwlov_vURPwcisu0DM3NnZ8A9kJnl2apg3qM1zZTdWxj8GHyKpHSVx8xfC_BC5NnvHFOh24-Aqj7Mw4KONQmOAvhrxmjaX06eHrKhgoX/s4032/IMG_4771.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div><br /></div><div><br /></div><div>Greens and Corn</div><div><br /></div><div>Simply char grill dry on the BBQ or a griddle plate in your kitchen until tender, then dress with lemon juice, a splash of olive oil and salt and pepper. You could also charr the corn on the BBQ or simply boil for a few minutes.</div><div><br /></div><div>Serving</div><div><br /></div><div>Put the potatoes in a couple of bowls, the greens in a bowl, the corn in a bowl, portion up the chicken and scatter with some fresh thyme.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6jLsVtpSpIjW1bt9-hHOIAogPTl938sTp3oYHZQClLtywKoea0d_tK-6jEWDS_eQDwmbmWPUEC9IJazMuvzNB6ViVdmyEE8E-7DDIXlImt2Z8NW8zwqR4jTrJzWByqNLjTYnge3mI_t5-n6G5IcwHdG-fUg3bCswFj8lOjK3Mo8E4pwXNWUPS6hVu/s1972/Screen%20Shot%202022-05-04%20at%205.32.10%20pm.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="910" data-original-width="1972" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6jLsVtpSpIjW1bt9-hHOIAogPTl938sTp3oYHZQClLtywKoea0d_tK-6jEWDS_eQDwmbmWPUEC9IJazMuvzNB6ViVdmyEE8E-7DDIXlImt2Z8NW8zwqR4jTrJzWByqNLjTYnge3mI_t5-n6G5IcwHdG-fUg3bCswFj8lOjK3Mo8E4pwXNWUPS6hVu/w640-h296/Screen%20Shot%202022-05-04%20at%205.32.10%20pm.png" width="640" /></a></div><br /><div><br /></div><br /><br /><br /><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div></div>theinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.com0tag:blogger.com,1999:blog-7328644977253112105.post-52743078842149177302022-04-29T17:13:00.005-07:002022-04-29T17:29:09.091-07:00Bircher Muesli, Strawberry, Mint<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTeiI7SutAGsn59pKotgs-qIvEhW3wzKhlePsigqFc0Sb-3XlZRv9yfX3OPs4PAYNb3KwgbN0weorW5nSOutov4mJzxJeT0ens9Ev6BfTaUMedqXORp8TtidCCzf_V1t76crjStP-FAnzivppJ5h4WkXDw4I_GzZ5WHRPvlIZEE98xKIDmplfTMpn/s1721/IMG_4758%202.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1170" data-original-width="1721" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTeiI7SutAGsn59pKotgs-qIvEhW3wzKhlePsigqFc0Sb-3XlZRv9yfX3OPs4PAYNb3KwgbN0weorW5nSOutov4mJzxJeT0ens9Ev6BfTaUMedqXORp8TtidCCzf_V1t76crjStP-FAnzivppJ5h4WkXDw4I_GzZ5WHRPvlIZEE98xKIDmplfTMpn/w640-h436/IMG_4758%202.jpeg" width="640" /></a></div><br /><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>This breakfast is healthy, quick to make and looks beautiful on the plate. A great one for Mother's Day. It looks like you worked really hard, but it only takes 2 minutes to put together. It is a short cut as far as true Bircher Muesli goes...some will say it's not Bircher, but it takes no planning and is still delicious!!</p><p>Serves 2</p><p><br /></p><p><b>Ingredients</b></p><div style="text-align: left;">2 cups of natural muesli [homemade or a good one from the shops]</div><div style="text-align: left;">4 TS Greek yoghurt [mixed with a teaspoon of vanilla paste/extract]</div><div style="text-align: left;">1 TS milk</div><div style="text-align: left;">1 punnet of strawberries[any berry would work]</div><div style="text-align: left;">6 freeze dried strawberries</div><div style="text-align: left;">Mint</div><div style="text-align: left;">Honey</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Method</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a large bowl mix the muesli with the yoghurt and a splash of milk. Reserve some yoghurt to serve. Use you judgement as far as the consistency. Every yoghurt is different. You want it wet but still holding it's shape. Let this sit while you slice your berries, chop your mint and break uop the freeze dried strawberries.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve the muesli in a bowl and dress with berries, the reserved yoghurt, drizzle with honey and scatter the mint and crushed dried berries.</div><div style="text-align: left;"><br /></div><p><br /></p>theinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.com0tag:blogger.com,1999:blog-7328644977253112105.post-29997250806107855362022-04-29T16:55:00.008-07:002022-04-29T17:28:57.574-07:00Beer Food <p>I know I said I was planning on keeping this month healthy, and drinking beer probably isn't in line with this sentiment.....but if you do have a beer, try these healthy snacks next time. Both the cucumbers and chicken sticks are inspired by dining at Supernormal, using asian flavours from China, Japan and Korea. Again no fat in either of these dishes, and the use of the fermented chilli and miso pastes is another great flavour hack.</p><p><b>Chicken, Miso, Gochujang</b></p><p>Serves 6 [finger food]</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3H-KREOqsc8ArEAg2mpGIpM867FoItI3jINhCXCVtM9GBkYRgzLfOsUrOdPgwzUGEmw8cnCBnEyueMJSqb_KDMxonUxZlNXrbzVNtqf97cDiW5y9sFA6yTo6gCvMPDq8uqSWevzcnhIzPvrfyeSK_8k4Hw7jEPV3Nb8hf7LL82SZCQ41gjYzyvuXN/s2776/IMG_4753.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2730" data-original-width="2776" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3H-KREOqsc8ArEAg2mpGIpM867FoItI3jINhCXCVtM9GBkYRgzLfOsUrOdPgwzUGEmw8cnCBnEyueMJSqb_KDMxonUxZlNXrbzVNtqf97cDiW5y9sFA6yTo6gCvMPDq8uqSWevzcnhIzPvrfyeSK_8k4Hw7jEPV3Nb8hf7LL82SZCQ41gjYzyvuXN/w400-h394/IMG_4753.jpeg" width="400" /></a></div><b>Ingredients</b><div><br /></div><div>6 Chicken Thighs Fillets</div><div>2 TS Gochujang</div><div>2TS White Miso</div><div>1ts Rice wine vinegar</div><div>24 skewers</div><div>Coriander</div><div><br /></div><div><b>Method</b></div><div><br /></div><div>Slice thigh fillets into 4 short pieces, mix the chicken with all the other ingredients and leave in fridge overnight.</div><div><br /></div><div>Before cooking heat the BBQ and skewer each piece of chicken. Grill and serve scattered with coriander</div><div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><p><b>Cucumber, Sesame</b></p><p>Serves 6 [finger food]</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH77lpJzzshklqEy-SNgXgRS6FMk_OBTRPaseXdBsgQfunRN2ykNt2eEl8ywI40rpoItcZbMDYOhARYtjhnEe-M3qQUw-rbUrkF8r-OmQhadldPgOTIsMmf5Fy-nPgnXFEzAIdUDw0VwBoWr9BNzGiIkP2p73PHF4Emv3o7lQwfU4d_C0jPVaHYK_X/s4032/IMG_4751.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH77lpJzzshklqEy-SNgXgRS6FMk_OBTRPaseXdBsgQfunRN2ykNt2eEl8ywI40rpoItcZbMDYOhARYtjhnEe-M3qQUw-rbUrkF8r-OmQhadldPgOTIsMmf5Fy-nPgnXFEzAIdUDw0VwBoWr9BNzGiIkP2p73PHF4Emv3o7lQwfU4d_C0jPVaHYK_X/w400-h300/IMG_4751.jpeg" width="400" /></a></div><b>Ingredients</b></div><div><br /></div><div>12 Baby cucumbers [qukes]</div><div>85 ml sweet ginger vinegar</div><div>65ml rice wine vinegar</div><div>2 TS soy sauce</div><div>4 TS sesame seeds [toasted]</div><div>12 wooden skewers</div><div><br /></div><div><b>Method</b></div><div><br /></div><div>Mix vinegars and soy.</div><div>Peel strips down 3 sides of each cucumber, creating a stripes.</div><div>Marinate in vinegar mixture overnight. To serve, skewer and roll in sesame seeds.</div><div><br /></div><div><br /></div><div><br /></div><div><br /><p><br /></p></div></div>theinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.com0tag:blogger.com,1999:blog-7328644977253112105.post-14538737363561562432022-04-24T05:22:00.006-07:002022-04-25T00:49:03.978-07:00Eggs, Avocado, Dukkah<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YNqfw2qG3zR2Kbh4HrZib_bpBw7lDunU76LglyT58j3bAOybeyYQQAsOkeUItFNmVZo5UHC2CJtdRJwc_TDYnasP7olX7Dz4JCfa_2ehvUw2ep5O8NrndeGpR-TeTbUz6R8DEhIiiVScA2E6lrNUE1pTLi3MxfPosUcM6ibeZDLGndK9QuptMR9A/s2477/IMG_4048.HEIC" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2377" data-original-width="2477" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YNqfw2qG3zR2Kbh4HrZib_bpBw7lDunU76LglyT58j3bAOybeyYQQAsOkeUItFNmVZo5UHC2CJtdRJwc_TDYnasP7olX7Dz4JCfa_2ehvUw2ep5O8NrndeGpR-TeTbUz6R8DEhIiiVScA2E6lrNUE1pTLi3MxfPosUcM6ibeZDLGndK9QuptMR9A/w400-h384/IMG_4048.HEIC" width="400" /></a></div><p>This dish is a delicious and nutritious way to start your day for breakfast or brunch. Easy, quick and healthy.</p><p>You can add any other vegetables or herbs that you have, and even swap the scrambled for poached or fried eggs. The secret is fresh eggs!</p><p>Serves 2</p><p><b>Ingredients</b></p><div style="text-align: left;">5 eggs</div><div style="text-align: left;">1 TS Dukkah -any variation you like. <i>Something with fennel is good with eggs</i></div><div style="text-align: left;">2 slices Sourdough Bread - Toasted</div><div style="text-align: left;">1 ripe avocado</div><div style="text-align: left;">2 Radishes</div><div style="text-align: left;">Parsley </div><div style="text-align: left;">1/2 punnet Cherry tomatoes</div><div style="text-align: left;">Salt, pepper, olive oil</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Method</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Finely slice the radishes using a mandolin or sharp knife. Halve the tomatoes and scoop out the avocado flesh from the skins. Chop the parsley and toast your bread.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Crack the eggs into a bowl and whisk hard until completely combining the yolks and whites. In a hot pan add a teaspoon of olive oil and then the eggs. Using a rubber spatula move them around the pan and season with salt and pepper. Once 'just' set, and I mean still a little runny, give them one last flip in the pan and serve on your toast, avo on the side and garnish with the radish, parsley and tomato. Then a generous sprinkling of dukkah.</div>theinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.com0tag:blogger.com,1999:blog-7328644977253112105.post-48329099778908578182022-04-22T15:41:00.005-07:002022-04-22T16:22:18.527-07:00Rockling, Greens, Chilli, Soy<p>This dish is my 'go to' for a fish dish that is easy and healthy. The Rockling can be replaced with any firm white fish like Snapper, John Dory or even Flathead would be OK. The greens could be broccolini, chinese broccoli [gai lan], bok choy, chinese cabbage [choy sum] You could also use asparagus, green beans...or all of them together would be OK too. The chinese sauces I use are the sectret to this dishes success. This sauce is also a killer on dumplings!!!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZnomTHs-WC89oQEq9d92ndCvvVCd1RTwzZyWQtUG_rKJH1GdMqwqxn1-hUrsSUU4pvrDTMeuq-rl2gkjptqVIUVOz6osf7AB7jgG07BCwMkShj5Rl1vrkXem1xBQPqhWCwv9C2T8dFOWoi1G3DNv4EuYjjRUm1B4Hdra0xn3kyqbkQvqHacTz5dT/s4032/IMG_4293.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZnomTHs-WC89oQEq9d92ndCvvVCd1RTwzZyWQtUG_rKJH1GdMqwqxn1-hUrsSUU4pvrDTMeuq-rl2gkjptqVIUVOz6osf7AB7jgG07BCwMkShj5Rl1vrkXem1xBQPqhWCwv9C2T8dFOWoi1G3DNv4EuYjjRUm1B4Hdra0xn3kyqbkQvqHacTz5dT/w400-h300/IMG_4293.jpeg" width="400" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><b>Ingredients</b></p><div style="text-align: left;">250g Firm white fresh fish [cut into 2 portions]</div><div style="text-align: left;">Bunch of broccolini</div><div style="text-align: left;">Bunch of gai lan [chinese broccoli]</div><div style="text-align: left;">2cm piece ginger -peeled and finely sliced</div><div style="text-align: left;">2 garlic cloves - finely chopped</div><div style="text-align: left;">1 red chilli - finely </div><div style="text-align: left;">diced or sliced - garnish</div><div style="text-align: left;">Cooking Oil - 2 teaspoons</div><div style="text-align: left;">Shaoxin Cooking wine - or you could use a splash of white wine</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiIhj6zpdkbaxRfoI6S9EGEl4-7OB-v0CG-gAbhoHOU1IE4YQk0Mi24EGuDHqO9J8QIzUHjFiJ022irROaq8peNj3GcEfLQgwOt2hE6gKQBHGFmYdzttHMjnCzwy3kFWJoSHNrkO3-EZQvCJ_SSx5_aIJwRZ4QCOdWkADs_kiHLwOhI8MQPVpEfW2b/s3904/IMG_4742.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3904" data-original-width="2913" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiIhj6zpdkbaxRfoI6S9EGEl4-7OB-v0CG-gAbhoHOU1IE4YQk0Mi24EGuDHqO9J8QIzUHjFiJ022irROaq8peNj3GcEfLQgwOt2hE6gKQBHGFmYdzttHMjnCzwy3kFWJoSHNrkO3-EZQvCJ_SSx5_aIJwRZ4QCOdWkADs_kiHLwOhI8MQPVpEfW2b/w149-h200/IMG_4742.jpeg" width="149" /></a></div></div><div style="text-align: left;"><b>Sauce Ingredients</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Spoonful of Chilli Crisp Sauce [Laoganma Brand]</div><div style="text-align: left;"><div>50ml Soy Sauce [Healthy Boy Brand]</div><div>30ml of Chinese vinegar [Heng Shun Brand]</div><div><br /></div><div><i>This sauce is also fantastic on top of dumplings, dim sims etc.</i></div><div><i><br /></i></div><div><i><br /></i></div><div><i><br /></i></div><div><i><br /></i></div><div><i><br /></i></div><div><i><br /></i></div><div><b>Method</b></div><div><i><br /></i></div><div>The secret to success when cooking chinese is to have everything ready before you turn on the heat un der you pan.</div><div><br /></div><div>Cut the leafy tops from any veg and set aside. Then finely slice the stalks. Portion your fish and make your sauce in a bowl by simply combining the 3 ingredients.</div><div><br /></div><div>Now you can cook....</div><div><br /></div><div>In a wok or large frying pan on medium heat cook the fish in a little oil. You could just spray the pan with oil if you like. Cook until the flesh is just set. Take out and set aside. Now turn the heat up on your pan.</div><div><br /></div><div>Once smoking add a teaspoon of oil and add the garlic, ginger for 30 seconds, then add the stalks and cook for another 30 seconds. Now add the leaves and tops of the veg and keep stirring. A little char on these is OK. Once cooked and soft...maybe 1 minute...add a splash of the Shaoxin wine. Then turn off the heat and add the sauce. Maybe not all of it. Depending on how much veg it my take more or less. You are essentially dressing as you would a salad.</div><div><br /></div><div>Serve veg on jasmine rice with he fish on top and a little sprinkle of fresh chilli. You could also dress the fish with the sauce if you want to. Yum!!</div></div>theinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.com0tag:blogger.com,1999:blog-7328644977253112105.post-37525537532737990652022-04-21T23:30:00.008-07:002022-04-21T23:37:20.402-07:00Easiest Roast Vegetable Soup/Pasta Sauce EVER!!<p>This recipe is so easy, cheap and delicious! It can be used as a hearty soup. No fat. No carbs. You can basically eat as much of this as you like. The roasted garlic that you coax out of the skins after roasting is the secret to this soup feeling like it has more body than the ingredients would suggest. The use of the V8 Juice is acting like a rich vegetable stock.</p><p><b>Ingredients</b></p><p>Basically any veg you have in the fridge..</p><div style="text-align: left;">I used:</div><div style="text-align: left;">1 Red Capsicum</div><div style="text-align: left;">1 Yellow Capsicum</div><div style="text-align: left;">1 Zucchini</div><div style="text-align: left;">1 Red Onion</div><div style="text-align: left;">6-8 Mushrooms</div><div style="text-align: left;">1 small eggplant</div><div style="text-align: left;">8 Garlic Cloves</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1/2 bunch Broccolini</div><div style="text-align: left;">Basil</div><div style="text-align: left;">500ml 'V8 Juice'</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Grated Parmesan - this is more as a seasoning. You don't have to use this.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Method</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">On a tray roast the veg and unpeeled garlic cloves[without the broccolini and basil] WITHOUT OIL for 70 minutes at 180ºC.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Once cooked, remove the garlic cloves and tip the rest into a medium saucepan with the V8 Juice. Then squeeze the roasted garlic from the skins into the pan, add the broccolini [this could be peas/spinach/corn] and allow to simmer for 30min or so. <i>Adding other vegetables at this point just gives the dish some freshness to contrast with the roasted flavours</i>. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">At this point you can thin down with a little more juice for a souplike consistency or reduce a little longer and serve with pasta.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Either as a soup or with pasta it is great with some grated parmesan and cracked pepper.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSmjkT-FxTOCzehZoy2GTEvYDxcHfVlKfmpjxuNqu0OxNi2Og22Ww_MyAjvtTvD4gxc-XRXHI6c4c4SpcevQz-B2bxg3Fel5yRNOZnevQy0SW6HllIlc1fyrcLRqL5vDMu03SRC3jgiJBkgXMOO1oUvQkr-rOD3nHdOdD0z-0_cRA8xOgMHZVHaVUW/s4032/IMG_4738.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSmjkT-FxTOCzehZoy2GTEvYDxcHfVlKfmpjxuNqu0OxNi2Og22Ww_MyAjvtTvD4gxc-XRXHI6c4c4SpcevQz-B2bxg3Fel5yRNOZnevQy0SW6HllIlc1fyrcLRqL5vDMu03SRC3jgiJBkgXMOO1oUvQkr-rOD3nHdOdD0z-0_cRA8xOgMHZVHaVUW/s320/IMG_4738.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib5PHLfuSfg8gxj9e4kCH3d3aB2BpEY7IiC3w5XJ3cPrKTsE5-NDtGjWIwSAeu0GuPFsmBiRbE6WMP9OXAXBwnPuBMD5RO51e2DiR8tcNdUp9TXD0TFNMMws0AQXPtOai9jddPkzZex3EAxeQziE0O5zI1a1QwHOmVZNn6TtB10lmCD0-aqKwlgI62/s4032/IMG_4739.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib5PHLfuSfg8gxj9e4kCH3d3aB2BpEY7IiC3w5XJ3cPrKTsE5-NDtGjWIwSAeu0GuPFsmBiRbE6WMP9OXAXBwnPuBMD5RO51e2DiR8tcNdUp9TXD0TFNMMws0AQXPtOai9jddPkzZex3EAxeQziE0O5zI1a1QwHOmVZNn6TtB10lmCD0-aqKwlgI62/s320/IMG_4739.jpeg" width="320" /></a></div><br /><br /><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ta0oIrrTQqVQvkjISs7LoW1dplRWr68pFvM6TbMzCXylkYMkiSLidXq3avijIYE3nYhlkAU2m69sZhGHnlBJV9dpxSyfSs1qXiyuQbMAx-wmudZ8t_EhOcu7fdV2vCNkZPsRP2wrxY7bJrhjUdeX2-mbjBkLf878__aok6BtmbZree-adyuNTcQ5/s3378/IMG_4741.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2240" data-original-width="3378" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ta0oIrrTQqVQvkjISs7LoW1dplRWr68pFvM6TbMzCXylkYMkiSLidXq3avijIYE3nYhlkAU2m69sZhGHnlBJV9dpxSyfSs1qXiyuQbMAx-wmudZ8t_EhOcu7fdV2vCNkZPsRP2wrxY7bJrhjUdeX2-mbjBkLf878__aok6BtmbZree-adyuNTcQ5/w640-h424/IMG_4741.jpeg" width="640" /></a><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnEPxG9BDjuHBqMtKve4T83PjPPPauJEHesqyS2oB3oIqHT1KKqUuwIU54kV7OlQtfAty3f2StGPRWJRciutMWO0jVebMc0U0THla41hbJA1WVpIvD7uZEasGut1_EjksK_LFAOZjjTeX7mvtvU-Vjoclc3-IMBfAnFvdEXKNiOrozFIryYwPwtSf/s4032/IMG_4740.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnEPxG9BDjuHBqMtKve4T83PjPPPauJEHesqyS2oB3oIqHT1KKqUuwIU54kV7OlQtfAty3f2StGPRWJRciutMWO0jVebMc0U0THla41hbJA1WVpIvD7uZEasGut1_EjksK_LFAOZjjTeX7mvtvU-Vjoclc3-IMBfAnFvdEXKNiOrozFIryYwPwtSf/s320/IMG_4740.jpeg" width="240" /></a></div><br />theinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.com0tag:blogger.com,1999:blog-7328644977253112105.post-37420917719345984622022-04-20T16:54:00.006-07:002022-04-20T17:28:20.197-07:00Cauliflower, Chicken, Miso<p>This dish uses Miso Paste as a replacement for butter or cream in the puree. The roasted garlic also adds length of flavour to the palate. These methods trick you into thinking you are eating a rich dish!</p><p>Serves 2</p><p>Ingredients</p><div style="text-align: left;">1 Chicken Breast [sliced into 2 portions]<br />1 Large Cauliflower</div><div style="text-align: left;">Coriander [small bunch]</div><div style="text-align: left;">1 1/2 TS White Miso Paste</div><div style="text-align: left;">Red Wine Vinegar</div><div style="text-align: left;">6 Garlic Cloves</div><div style="text-align: left;">Olive Oil</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Method</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Remove the leaves from the cauliflower and reserve the smaller ones - leave the stalk intact as this will help to hold the cauliflower together. Slice 2 large 'steaks' from the centre of the cauliflower [about 2cm thick] Break up the remaining cauliflower into small florets ands chop any remaining stalk to similar size.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a large roasting pan place the 2 'steaks' at one end of the pan and the broken up cauliflower, garlic cloves [in their skins] and the reserved leaves at the other end. Drizzle 1 tablespoon of oil over the season well with salt and pepper,</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Roast for 1.5 hours at 200ºC, turning the steaks after about 45 minutes and giving the other veg a shake. Leave the steaks and stalks in the oven and turn down to 180ºC. Cook these for 20 more minutes</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Once the small pieces of cauliflower and stalks are looking dark and roasted, remove with the garlic. Squeeze the squishy insides out of each clove and puree with the cauliflower and miso paste. Add a splash of vinegar and a little water if it is too thick. Reserve for serving.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a pan grill the chicken with a little oil, salt and pepper and some finely sliced coriander stalks.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve the steak in the centre with a spoon of the puree, chicken sliced and crispy leaves over the top. Garnish with coriander leaves and finely sliced stalks. [see picture]</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujQsqZ9dVxrFIzsQ3MrAuC_IDxZ3SM094LdfpNoKVuWq2cYYTr5C3iUZZ3GUnTF0JgEzdF_Pv6KknZ71wnFftp3OlQXsEKcdwusTCL8KKjjbwAsIpMmtR2SiBJHdui4VYTDMbBVq1fbBB0O2c04nKm2RBeAFs4OPOWKOY8lzaRlFur0lripw2C_mW/s4032/IMG_4728.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujQsqZ9dVxrFIzsQ3MrAuC_IDxZ3SM094LdfpNoKVuWq2cYYTr5C3iUZZ3GUnTF0JgEzdF_Pv6KknZ71wnFftp3OlQXsEKcdwusTCL8KKjjbwAsIpMmtR2SiBJHdui4VYTDMbBVq1fbBB0O2c04nKm2RBeAFs4OPOWKOY8lzaRlFur0lripw2C_mW/s320/IMG_4728.jpeg" width="320" /></a></div><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><p><br /></p><p><br /></p>theinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.com0tag:blogger.com,1999:blog-7328644977253112105.post-34245314806469161332022-04-20T16:32:00.002-07:002022-04-20T16:32:30.934-07:0030 Days of Eating Healthy!!<p>For the next 30 days I'm going to attempt to cook and eat healthy but delicious food. It's not cutting out carbs, or fat, or protein. The main changes will be swapping large protein sizes with more veg! Maybe less carbs, butter and cream, and replacing these with sneaky cooking hacks.</p>theinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.com1tag:blogger.com,1999:blog-7328644977253112105.post-45596983439335686342020-04-24T21:41:00.000-07:002020-04-24T22:01:35.812-07:00Anzac BiscuitsThis recipe is based on one from the Women's Weekly series with a couple of tweaks to ensure perfection!!<br />
<br />
<b>Ingredients</b><br />
1 cup rolled oats<br />
1 cup plain flour [sifted]<br />
1 cup sugar<br />
3/4 cup dessicated coconut<br />
130g salted butter<br />
2 tablesponns golden syrup<br />
1/2 teaspoon bicarbonate of soda<br />
1 'and bit' tablespoons of boiling water<br />
<br />
<b>Method</b><br />
Combine the oats, flour, sugar and coconut. Combine butter and golden syrup in s amll saucepan over gentle heat until melted. Mix the bicarb with the boiling water and then add immediately to the dry ingredients.<br />
<br />
Lightly grease a baking tray with canola spray, and place teaspoon sized balls of mixture directly onto the tray...no baking paper! The direct heat transfer from the metal tray really effects the end result!! Leave room for them to spread.<br />
<br />
Cook at 160ºC - no hotter - for ~20 minutes or golden.<br />
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<br />theinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.com0tag:blogger.com,1999:blog-7328644977253112105.post-45209370488369703092020-04-09T21:58:00.001-07:002020-04-09T22:18:05.211-07:00<div class="separator" style="clear: both; text-align: left;">
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Lamb Shanks with Barley and Cinnamon<br />
Mashed Potatoes<br />
Gremolata<br />
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Serves 4<br />
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<i>LAMB</i><br />
extra virgin olive oil<br />
4 x large frenched lamb shanks<br />
1 red onion<br />
2 cloves garlic<br />
100ml red wine<br />
2 tablespoons red wine vinegar<br />
400g tin of tomatoes<br />
2 cups chicken stock<br />
1 teaspoon black peppercorns<br />
1 cinnamon stick<br />
4 sprigs thyme<br />
1 sprig rosemary<br />
350g pearl barley<br />
sea salt<br />
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<i>MASHED POTATOES</i><br />
6 large desiree Potatoes<br />
125g salted butter<br />
sea salt<br />
<br />
<i>GREMOLATA</i><br />
1 lemon (grated rind only)<br />
2 cloves garlic (finely diced)<br />
Picked parsley leaves (finely chopped)<br />
<br />
<b>METHOD</b><br />
<i>LAMB</i><br />
Preheat oven to 150ºC. Heat oil in a large frying pan over high heat and add shanks to seal on all sides. Transfer to a large flameproof casserole dish wth a lid. In the frying pan cook the onion, garlic over a medium heat until lightly browned. Add to the casserole with the shanks. Deglaze the frying pan with the red wine and vinegar and then tip into the casserole dish along with the tomatoes, chicken stock, herbs and spices. the Shanks should just be popping above the surface of the liquid. If needed top up with more stock or water.<br />
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Cook COVERED in the oven for 2.5 hours, adjusting the heat if needed to keep it simmering.<br />
<br />
Cook the barley in a large pan of boiling salted water for 30-45min or until tender, then drain.<br />
<br />
After the shanks have cooked for 2.5 hours add the cooked barley to the casserole dish and cook for a further 45minutes. The barley will become almost like a risotto, taking up most of the juices in the dish.<br />
<br />
<i>MASHED POTATOES</i><br />
While the lamb is cooking pop the potatoes on the shelf of the oven and let cook for 60-70min until you can slide a skewer easily into the flesh with no resistance (don't worry if they take a little longer as it depends on the size of the potato - just make sure they are really soft all the way through). Once cooked remove from the oven, cut each in half and using a potato ricer remove the flesh and discard the skins (although I tend to snack on the skins as I make the mash)<br />
<br />
Once the potato has benn put through the ricer add the butter, cubed into 2cm chunks, to the mash and stir with a wooden spoon. It will start to come together in a slightly glossy, silky and smooth deliciousness. Season with salt to taste.<br />
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<i>GREMOLATA</i><br />
Combine all ingredients mixing with a teaspoon. This is to be sprinkled over the final dish to add a freshness to the slow cooked meat.<br />
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<br />theinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.com0tag:blogger.com,1999:blog-7328644977253112105.post-81217204585643003022019-10-06T22:19:00.004-07:002019-10-06T22:21:37.228-07:00Eating in Singapore<div class="separator" style="clear: both; text-align: left;">
<span style="-webkit-text-stroke-color: rgb(35, 35, 35);">There is a huge variety of food in Singapore. Little India has a great Hawker Centre called the Tekka Centre. Here there is every kind of food you could imagine, but the freshly made Roti bread is amazing. They stretch it out in front of you and fold and cook in a few minutes, then crunch it between their hands and serve with a curry sauce. ~SG$3.00. Yum. Here at </span><a href="https://en.wikipedia.org/wiki/Tekka_Centre" style="-webkit-text-stroke-color: rgb(35, 35, 35);">Tekka Centre</a><span style="-webkit-text-stroke-color: rgb(35, 35, 35);"> is the wet market and well worth a wander around to see the fresh fish and produce, plus some amazing spice stalls!!</span></div>
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<span style="-webkit-text-stroke-color: rgb(35, 35, 35);">Hawker Markets are the cheap and easy way to eat. It can look a bit daunting at first but just jump in a be happy to feel a bit like the stupid Australian. Most of the stall owners are happy to help you if you're unsure what to order. Just ask!! One of the classics to eat here is Chicken Rice. You will find this in pretty much every Hawker Centre. There is one place here in Singapore that has been awarded a Michelin Star for their Hainese Chicken Rice</span><br />
<br style="-webkit-text-stroke-color: rgb(35, 35, 35);" />
<a href="https://edition.cnn.com/travel/article/singapore-cheapest-michelin-star-restaurant/index.html" style="-webkit-text-stroke-color: rgb(35, 35, 35);">Liao Fan Hong Kong Soya Sauce Chicken Rice</a><span style="-webkit-text-stroke-color: rgb(35, 35, 35);"> & Noodle: Chinatown Complex Market & Food Centre, 335 Smith St, Singapore</span><br />
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<span style="-webkit-text-stroke-color: rgb(35, 35, 35);">SG$4.40 and the chicken was the best I have ever eaten. So soft and silky and delicious.</span><br />
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Frog porridge…yep that's right. Anyone who doesn’t eat this while they are in Singapore is crazy. It is so good. Order with extra dried chilli and take someone to share as the smallest serve would easily feed 2. The best place is at <a href="https://g7liveseafood.com.sg/">G7 Live Seafood in Geylang Road</a>. It cost about SG$12 and was rich and delicious. One suggestion is wait for it to cool down a bit. It is served so hot and the Kongee really holds it heat. </div>
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Satay in Singapore is everywhere but the best place I ate it at was the La Pau Sat Hawker Centre in Chinatown, right in the CBD. This market has every type of food you could want and you can sit down and have a feast of 20 satays [Mutton, Chicken and Prawn] for SG$13 and be served an ice cold Tiger Beer for SG$5.00. The best stall for Satay was <a href="https://www.tripadvisor.com.sg/ShowUserReviews-g294265-d5791814-r376682802-Lau_Pa_Sat-Singapore.html">Stall 7/8</a>. I tried some of the others and they were nowhere near as good!!</div>
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theinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.com0tag:blogger.com,1999:blog-7328644977253112105.post-43341149309499683832019-10-06T22:14:00.000-07:002019-10-06T22:26:24.148-07:00Raffle Long Bar... and the best Public Toilet in Singapore!!Without a doubt the best public toilet in Singapore is at <a href="https://www.raffles.com/singapore/">Raffles Hotel.</a> Open to the public and fit for a Crazy Rich Asian, you really feel like a billionaire in there! Every time I used the toilet the paper had been folded with a point…they must check this every hour!! It’s almost worth a bus trip just to go!! While youre there you may as well have a Singapore Sling at the Long Bar.<br />
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theinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.com0tag:blogger.com,1999:blog-7328644977253112105.post-88422820198667023792019-10-06T22:09:00.006-07:002019-10-06T22:26:03.676-07:00Happy Hours in Singapore!!<div class="separator" style="clear: both; text-align: left;">
<span style="text-align: start;">Drinking in Singapore can be expensive!! They have the prices on Menu’s written like this:</span></div>
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<span style="text-align: start;">Tiger Pint SG$12++ - the plus plus is tax and service and adds about 20% </span></div>
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<span style="text-align: start;">Some places say happy hour buy 1 get another, but still apply the tax and service to both!!! or offer the 1 for 2 only on the half pint which is twice the price to start with!!!</span></div>
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<span style="text-align: start;">Thanks to my new buddy Wayno, an expat Australian living in Singapore, he showed me a few good places to go that offer good vaue with some other extras like food etc!!!</span></div>
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<span style="text-align: start;">Morton’s Steakhouse at the Mandarin Oriental Hotel is a REALLY expensive restaurant with SG$100++ steaks….but if you drink in the <a href="https://www.mortons.com/singapore/bar/">Bar at Morton’s</a>, and it is a very cool, dark, plush place, they have happy hour on a Sunday night 5.00pm-7.00pm. Martini’s or Mortini’s are only $16 and very very good. Service is awesome and they bring around platters of Eye Fillet in Brioche buns for FREE!! No need for dinner…I ate about 7!!! </span></div>
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<span style="text-align: start;">The other place Wayno took me was the bar at <a href="https://www.level33.com.sg/">LeVeL33 </a>at the top of Tower One in the Marina Bay Financial Cebtre. It is the worlds highest urban microbrewery with an amazing view of the city skyline. Happy hours from 5.00pm-7.00pm daily.</span></div>
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theinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.com0tag:blogger.com,1999:blog-7328644977253112105.post-7916259636686047602019-10-06T21:45:00.003-07:002019-10-06T22:06:12.196-07:00Getting around Singapore an Mobile Phones<br /><br />Public transport in Singapore is amazing! The MRT [subway/train system] is cheap and efficient. If you miss a train the next one is coming in 2 minutes. The buse are also really good and come every 5-6 minutes. The easiest way to work out how to get around is to use maps on your iPhone. Just plug in your destination and it tells you which train line or bus route to use and is 100% accurate. To pay for trains and buses I just signed up to the <a href="https://simplygo.transitlink.com.sg/">SimplyGO! </a>system on the web and linked my apple pay/credit card to the system and then just tapped my phone to get on and off. I don’t think I paid more than $5 per day and I used the trains and buses all the time. Registering was really easy and quick. 5000% better than Australia's system in Melbourne called Myki!!!<br /><br />Taxis are pretty cheap SG$5-10 around town and I took the cab out to the suburbs for about 35min and it cost SG$25. I also used <a href="https://www.grab.com/">GRAB </a>which is partly owned by UBER, but it gives you a Fixed Price once you request and is 10% cheaper than a taxi most of the time!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVW5MLvcfmVwqKUSeEQ2DZvz-Y55eMwdvjD05l1AhpZj5NAseWVEjA8VP6e7iINa6hcrzfIUxlFL_mj8bHRlS8-m_FYa1_TnmVI7PUvHSEDEWlnGQuBQxG8oE-3eu2tEc7HkfuHmtS04/s1600/30-hi-tourist-card.png"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVW5MLvcfmVwqKUSeEQ2DZvz-Y55eMwdvjD05l1AhpZj5NAseWVEjA8VP6e7iINa6hcrzfIUxlFL_mj8bHRlS8-m_FYa1_TnmVI7PUvHSEDEWlnGQuBQxG8oE-3eu2tEc7HkfuHmtS04/s320/30-hi-tourist-card.png" /></a><br /><br /><br />I decided to use a local sim card in Singapore and it was much cheaper than roaming. I bought a <a href="https://www.singtel.com/personal/products-services/mobile/prepaid-plans/hi-tourist-sim-cards/_30-hi_tourist-sim-card">Singtel Hi!Tourist $30SIM</a>. 12 days unlimited use of Facebook and WhatsApp plus 100GB data, 5000 SMS, 3000min local calls and 90min IDD calls. I think in 12 days I used 10GB. I challenge anyone to use all 100GB!!! It gave you a local number and was really easy to register. You need your passport number and thats it.theinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.com0tag:blogger.com,1999:blog-7328644977253112105.post-74079081596894015812019-10-06T21:41:00.001-07:002019-10-06T22:05:39.850-07:00Breakfast in Singapore<br />Breakfast in Singapore is a bit ‘weird’. Locals will pretty much eat ANYTHING for breakfast including curry with Roti Prata, Stirfried Vegetables, Noodles, Rice, Fried Chicken, Prawns in broth with noodles etc… <a href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=7&cad=rja&uact=8&ved=2ahUKEwj3urmwu4TlAhVf8XMBHXLMCbkQFjAGegQIABAB&url=https://en.wikipedia.org/wiki/Nasi_lemak&usg=AOvVaw2WUGoIgK9vzuNUTqHScRQH">Nasi Lemak</a> is rice or spicy noodles with anything you choose, like fried chicked, Fish, Egg Vegetable. It was really good and cheap!!<br /><br />The best places I found for coffee were these 2. Firstly <a href="https://www.facebook.com/tolidosnook">Tolido’s Espresso Nook</a>. Here you can have a ‘normal’ Australian Breakfast with really good coffee. Food is about SG$16 and coffee SG$6. This place also doesn’t do the ++ on the bill. Tax and service is all included up front. One thing they do that is weird is add a green salad and dressing to pretty much every dish, including the pancakes!! Just ask for NO SALAD!!<br /><br />The other great coffee was at<a href="https://arabica.coffee/en/"> 100% Arabica</a> in Arab Street. Not cheap but very very good. NO food here but worth the wait for coffee.<div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibZ1Tnz0wUuNZ1Wh9pHJ-gkfhOHP_ddnX1tcbek3epQJLLZ_ZuZnjgECA_LNt4GvGqxluKE7YM7Vskpg5O-6GzsjfvBCdqMyyiZIvpn1c-kVzTA5yBcEq0vT1ed5ttwA6qrJCqSeLcD0/s1600/IMG_2823.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibZ1Tnz0wUuNZ1Wh9pHJ-gkfhOHP_ddnX1tcbek3epQJLLZ_ZuZnjgECA_LNt4GvGqxluKE7YM7Vskpg5O-6GzsjfvBCdqMyyiZIvpn1c-kVzTA5yBcEq0vT1ed5ttwA6qrJCqSeLcD0/s320/IMG_2823.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Nasi Lemak at Lavender Food Court</span></td></tr>
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theinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.com1tag:blogger.com,1999:blog-7328644977253112105.post-25428988576222438042017-12-27T00:44:00.000-08:002017-12-27T00:44:00.582-08:00Quinoa, Broccoli and Nut SaladIngredients<br />
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1 cup quinoa<br />
2 cups chicken stock<br />
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1 head of broccoli<br />
Handful of chopped Parsley<br />
120g Almonds<br />
90g Pistaccios<br />
80g Pine Nuts<br />
Olive Oil<br />
Lemon<br />
Salt<br />
Pepper<br />
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Method<br />
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Quinoa<br />
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Rinse Quinoa well and toast in medium pan with a table spoon of olive oil for 2 minutes. Add stock and bring to the boil, then lower to simmer and cover. Cook for 15 minutes. Turn off, stir and let sit. Then cool in fridge.<br />
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Salad<br />
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Roast the nuts together in a large frying pan until toasted and lightly browned. Be careful...they go from brown to black very quickly!!! Tip onto a board and chop roughly.<br />
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Using a mandolin (please use the safety guard!!!) shave broccoli into a bowl.<br />
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Then put the quinoa in a very large mixing bowl and tip in the nuts, parsley, broccoli an then dress with a few lugs of olive oil and the juice of 1/2 lemon. Season with salt and pepper. It will need some salt as the vegetables are raw and the quinoa needs salt as well. Remember this a very healthy salad, a little salt won't kill you.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36CaXLP0nDw7mYDybswnjUNpySiDJ5XQEL1D2GQdxC29tiwNVRUBjGiNTyOt_Pyq8fhJf4RZz4yPOVCKbC52wgqtoiCbihhRKtioK4m2VggvZPYKKZo-wLSBoRf8paqM4coL8ZEg3qKM/s1600/IMG_9733.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1116" data-original-width="1600" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36CaXLP0nDw7mYDybswnjUNpySiDJ5XQEL1D2GQdxC29tiwNVRUBjGiNTyOt_Pyq8fhJf4RZz4yPOVCKbC52wgqtoiCbihhRKtioK4m2VggvZPYKKZo-wLSBoRf8paqM4coL8ZEg3qKM/s400/IMG_9733.jpg" width="400" /></a></div>
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<br />theinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.com0tag:blogger.com,1999:blog-7328644977253112105.post-43187682606984039642017-09-12T19:38:00.000-07:002017-09-14T19:23:20.237-07:00Brioche RollsHi Guys. Just had to share a great product with you that I have discovered at Woolworths in Melbourne.<br />
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Le <b>Fournee Doree Brioche</b> Burger Rolls. A pack of 4 is only $5.00 and they are fantastic. Not too big, soft and delicious. Great with a burger inside or used for a breakfast roll.<br />
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Baked in France, and due to their sugar content, they have a long shelf life..<br />
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Here is Breakfast burger I made a few weeks ago. Bacon, Egg, Cheese, Parsley, Baby Rae Hickory Smoked BBQ Sauce....YUM!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPCRJuW1b7U8Mz1kXSzh_xdWC9MvBIHidNZiByvl9-iGZvLhRR9RhlS9Iq8DAZF9fRhWc5KbzEGt6IsjP47f_6FNgnyn2UnUZGaMsbt6-RD4w6839ybPuyGJdB1b0VCcdCbo6-ibnwCmk/s1600/IMG_8353+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1275" data-original-width="1600" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPCRJuW1b7U8Mz1kXSzh_xdWC9MvBIHidNZiByvl9-iGZvLhRR9RhlS9Iq8DAZF9fRhWc5KbzEGt6IsjP47f_6FNgnyn2UnUZGaMsbt6-RD4w6839ybPuyGJdB1b0VCcdCbo6-ibnwCmk/s400/IMG_8353+2.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg74QMVK6z6128DBlF8B4m-TVRrrlJMRb913xrFICqaKHGDuQsb6YdP87zHYi2Qr-aOZMBCpZ1-FwpuxksauG1GkoSNaq3qozMnP0YMnmTyo8ZPZHhsMnDHIyYEeJse_IkDrCf7aH0Loos/s1600/Brioche+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg74QMVK6z6128DBlF8B4m-TVRrrlJMRb913xrFICqaKHGDuQsb6YdP87zHYi2Qr-aOZMBCpZ1-FwpuxksauG1GkoSNaq3qozMnP0YMnmTyo8ZPZHhsMnDHIyYEeJse_IkDrCf7aH0Loos/s200/Brioche+1.jpg" width="200" /></a></div>
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<a href="https://www.woolworths.com.au/Shop/ProductDetails/942108/la-fournee-doree-brioche-burger-rolls">la-fournee-doree-brioche-burger-rolls</a>theinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.com0tag:blogger.com,1999:blog-7328644977253112105.post-11130429979879297512016-06-14T23:34:00.001-07:002016-06-14T23:37:37.376-07:00Chinese in Howlong??The Happy Lotus<br />
Howling NSW<br />
Phone 02 6026 5321<br />
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It's been a while since I reviewed a restaurant and since I have just relaunched the blog I thought I had better get right onto it and review somewhere right away. Where was the last place I ate out... Last weekend I was away with the boys on a golf trip to NSW. On the Murray River there are some great courses....but not many great Chinese restaurants. At least there isn't one in Howling NSW!!<br />
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Having arrived after 4 hours driving from Melbourne we were all hungry and thirsty. A few schooners later we decided to try the 'Happy Lotus' Chinese restaurant attached to the clubhouse at Howling Golf Resort. Not a good decision.. Sitting at the table inhaling our Tooheys New we heard locals at the table next to us raving about the food and what great Chinese it is. This filled us with hope.<br />
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Our San Choy Bow arrived and it looked like a puddle of gravy with a few chuncks of chicken mince floating in it. I think about half a box of cornflour was used in the creation of this abomination of a Chinese staple, and it was the temperature of molten lava. In hindsight burning my tastebuds from the surface of my tongue would probably have been a good idea as it tasted worse than it looked!<br />
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Beef in Szechuan Sauce that actually had no pepper flavour and was not hot at all followed, again laden with cornflour. It was lucky we were hungry as otherwise this review would probably have been worse..<br />
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Overall a dismal fail for Chinese food. It really wasn't Chinese food at all. If you go the Howling Golf Resort stick to the pub meals in the Bistro. Have a burger or a Parma or Lasagne, but don't have the special fried rice. It's not special and it probably wasn't fried but I think it was rice!!!<br />
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Rating: 1/20<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7UGJxZ97HnB8XzdX0OqGaeQvTtkcJYO4pgLRc_zMVGP4RfdbrzwRga_SrbGsHX6gyefpeHzCCoM7eer39APO3sXX8h2eYewGb4THQHYqEwSihTnj0cFC9OIMwpo4_SBn1G_z1e14B5kE/s1600/happylotus_logo.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7UGJxZ97HnB8XzdX0OqGaeQvTtkcJYO4pgLRc_zMVGP4RfdbrzwRga_SrbGsHX6gyefpeHzCCoM7eer39APO3sXX8h2eYewGb4THQHYqEwSihTnj0cFC9OIMwpo4_SBn1G_z1e14B5kE/s400/happylotus_logo.jpg" /></a>theinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.com0tag:blogger.com,1999:blog-7328644977253112105.post-49997162692215485882015-06-16T18:54:00.002-07:002017-09-14T19:34:10.413-07:00Pork Belly, Scallops and Cauliflower PureeI cooked this the other night when my wife was away. She is not very keen on the three elements in this dish so I thought I'd cook it when she wasn't there...plus this way I got to eat it all!! I only cooked a small piece of pork but the recipe is for 4 people<br />
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Ingredients<br />
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1.2 kg pice of Pork Belly<br />
16 scallops<br />
1 1/2 heads of cauliflower<br />
250 ml cream<br />
100g butter<br />
1 carrot<br />
1 onion<br />
3 cloves garlic<br />
2 bottle of cider<br />
chicken stock<br />
1 bay leaf<br />
thyme<br />
parsley<br />
peppercorns<br />
Olive Oil<br />
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Method<br />
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<b>Puree</b><br />
Chop the cauliflower into chunks and put in thermomix. Pulse a few times to chop. Then add cream and butter. Cook at 100ºC for 45min on speed on reverse. Once soft blend for 10 sec on speed 10. Add salt and butter to taste. If you don't have a thermomix, cook the cauliflower in a saucepan on low heat for about 45min and puree in a blender.<br />
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<b>Pork Belly</b><br />
Heat oil in pressure cooker and add garlic, carrots, onion, bay leaf, thyme and peppercorns and cook for 10 minutes until soft. Add the pork, cider and stock until just covered. Close the pressure cooker, bring up to pressure and turn down to low to cook for 60 minutes.<br />
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Remove the pork, reserving the braising liquid and allow to cool a little then slice into 4 serves. Score the skin with a sharp knife and finish the pork in a frying pan skin side down to get the skin crisp and crackly.<br />
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<b>Scallops</b><br />
In the same pan as the Pork is crisping in cook the scallops. Add some more oil of needed - some of the pork fat may have rendered out and this will be enough. Put the seasoned scallops in the pan and cook at high heat searing each side until golden. Only about 2 minutes in total.<br />
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<b>Sauce</b><br />
Strain the braising liquid and put in a saucepan and reduce down over a low heat. Strain again through muslin [or paper towel] in a strainer and continue to reduce. Season to taste and finish with knob of butter.<br />
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Yum.....theinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.com0tag:blogger.com,1999:blog-7328644977253112105.post-10092000548871828222015-06-10T23:31:00.000-07:002015-06-10T23:31:16.372-07:00Jerusalem - Yotam Ottolenghi & Sami TamimiI love this book... Ottolenghi's recipe's are amazing. From the Roasted Cauliflower and Hazelnut Salad (with the most amazing use of spices matched with sweetness) to the stuffed Romano Peppers, this book could almost turn me vegetarian, except that the Chicken Sofrito and Lamb Shawarma recipe's are also amazing! Do yourself a favour and buy this one!<br />
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theinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.com0tag:blogger.com,1999:blog-7328644977253112105.post-89537539062228631382015-06-09T22:41:00.004-07:002015-06-09T22:44:07.391-07:00Roast Beef...with Best Ever GravyI cooked roast beef last week and thought I should share a few things I did which turned the meal into a real winner. Firstly choose a cut of beef. I used a fairly inexpensive topside cut and have to say the flavour it had was awesome. I usually cook eye fillet but this was better in lot of ways. I rubbed the beef with a mixture of dijon, fresh rosemary chopped finely and minced garlic, along with olive oil, salt and pepper. Roasted 1.5kg for about 1 hr 20min.<br />
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Sit the beef on roughly chopped onions, parsnip, celery, garlic cloves, carrots, mushrooms, rosemary stalks and olive oil. Put a little wine and water in the bottom of the pan to stop the juices from burning. Check it every 20 minutes and add water if necessary.</div>
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Roasted pumpkin and carrots slowly with oil till crispy, Steamed peas and cauliflower. For the mashed potato, boil Cream Delight spuds till soft, pass through a ricer the put back in pan over heat and remove some more moisture. Then add lots of butter an warm milk as well as salt and mix with a big wooden spoon.</div>
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Take beef out a rest and then squash the veg in the roasting pan with a masher over heat. Add a few spoons of flour and cook out. Add red wine and beef stock. and keep cooking a stirring and squashing all the flavour out of the veg. Add any juice from the resting meat. Strain the gravy.....Yum</div>
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theinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.com0tag:blogger.com,1999:blog-7328644977253112105.post-89657322592719330002015-06-09T22:16:00.004-07:002015-06-10T23:33:24.510-07:00Piper St Food Co. Sausage and Salami Masterclass<div class="separator" style="clear: both; text-align: center;">
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On the weekend I attended a Masterclass run by Damian Sandercock who is the owner of the Piper St. Food Co. The class ran through some history of Charcuterie, and the application of these skills in today's world.<br />
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Damian was a fantastic teacher and went through recipe's for various salts, sausages, bacon and salami's and then talked us through the process as we made pork sausages and salami in the purpose built teaching facility. Basic's of butchery, food safety, and general cooking skills were covered culminating in creating our own sausage, salami and bacon.<br />
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The class concluded with an awesome lunch of various goods from the store as well as local wines and their own fantastic bread!<br />
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I would highly recommend the Piper St. Food Co. as a great place to go and eat, as well as shop. As well as the Sausage class they offer heaps of other courses on their website.<br />
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<a href="http://www.piperstfoodco.com/">www.piperstfoodco.com</a><br />
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Rating 18/20theinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.com0tag:blogger.com,1999:blog-7328644977253112105.post-56962582906868356062015-05-24T22:21:00.001-07:002015-05-24T22:21:46.756-07:00The informal foodie is BACK!Hi Guys. Well it has been a while since my last post....almost 4 years..... In case you were worried I have still been eating and cooking, but now for two more mouths! a three year old boy and one year old girl stopped my blogging.<br />
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Keep watching for new recipe's and reviews starting now!<br />
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Harry, my son cooked today. 100's and 1000's pancakes!<br />
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Taste at own risk!<br />
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theinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.com0tag:blogger.com,1999:blog-7328644977253112105.post-15704718616703872642011-10-18T02:35:00.000-07:002015-06-10T23:34:33.580-07:00Mum's Chocolate Chip Biscuits<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLkgRHdad_mQYoTuupV3L-GNzIdQPykE_QOhKbtIpdd6KKZt8cgqro8VJX0gUPyzhN-Tjrj6whv7rmQVhuPhklMnuINRZtmE8Elv-ZOr5eYD3fNf9VYCo-73gwiI2JqsB8hpcOT_cXiQ/s1600/IMG_2061.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5664763840395861106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLkgRHdad_mQYoTuupV3L-GNzIdQPykE_QOhKbtIpdd6KKZt8cgqro8VJX0gUPyzhN-Tjrj6whv7rmQVhuPhklMnuINRZtmE8Elv-ZOr5eYD3fNf9VYCo-73gwiI2JqsB8hpcOT_cXiQ/s400/IMG_2061.JPG" style="cursor: hand; cursor: pointer; float: left; height: 313px; margin: 0 10px 10px 0; width: 400px;" /></a><br />
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These biscuits were something I loved eating when I was a kid. A simple recipe that is easy and quick to cook, and taste sensational. A good tip would be to make a double quantity as they get eaten pretty fast!!!</div>
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I guess 'technically' these are actually cookies and not biscuits, but we always called them biscuits as the term cookie sounds so awfully American!! Just before we get into the recipe, don't message me asking why the weights are so ridiculously specific....they have been converted from ounces to grams!! Also you could replace dark with white chocolate and add some macadamia nuts....You are only limited by your imagination....although I would steer clear of gherkins!!</div>
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114 g (4 oz.) Dark Chocolate [Old Gold, Lindt 70%] chopped roughly, leaving some good chunks</div>
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2 Tablespoons sugar</div>
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170 g (6 oz.) self raising flour</div>
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114 g (4 oz.) soft salted butter</div>
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2 Tablespoons sweetened condensed milk</div>
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Cream the butter, sugar and condensed milk. Add the self raising flour and chopped chocolate and combine. Roll into balls, about the size of a small golf ball, put onto a baking sheet and press down with a fork allowing some space for them to grow!</div>
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Cook at 180ºC for about 12-15 minutes, but be guided by them being just golden at the edges.</div>
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theinformalfoodiehttp://www.blogger.com/profile/12503108946858035605noreply@blogger.com2