Monday, 26 March 2007
How could you not love them? But alot of people hate them. Me, I am an addict. I love them. They are just one of those foods that unless you understand them, take in their elegance and respect the beauty within, you can't really appreciate them. They are more than just food they are a true delicacy to me. I am one of those people you see, who could just keep eating them, one after the other. Some people cringe at the thought of eating one, just like I do when you mention foie gras. Yuk, can't imagine eating foie gras. Sorry, I know all the groovy chefs love it and think that it just exudes some kind of status or something. But there is no way in hell I am going to eat it. Weird huh? Anyway back to the Oysters I digressed again. Sorry.
So I know this is one of those classic simple recipes and I know practically every restaurant up here serves them, but there is nothing like doing it yourself. These gorgeous oysters are from Coffin Bay in South Australia and still up here they are so fresh. Beautiful at $12 a dozen, which I think is an excellent price. The recipe is easy. 2 parts tomato sauce or ketchup, 1 part Worcestershire sauce and finely chopped bacon. That's it. Just mix the quantities you like together really. Just basic, then pop them under the grill until they bubble and look like the pictures above and your done. Go on make some, soon :)
Friday, 23 March 2007
These are so yummy. A lady about 8-9 years ago at work brought them in for a morning tea once and everyone just adored them. I can't remember her name. I asked her then, how do you make them? It went in one ear and out the other. All I remember her saying was, it was so easy and that she used one 250 gram butter and one 250 gram Philadelphia cream cheese. I kept thinking, that's alot of butter. Anyway I craved them for months after that morning tea. So I came up with my own recipe and it works really well. Enjoy them, they are so beautiful and perfect with a coffee.
- 250 grams of Butter softened
- 500 grams of Philadelphia Cream Cheese softened
- Juice of one large Lemon, or two small Lemons
- 1 tablespoon of Gelatin
- 3 tablespoon of Boiling Water
- 1 cup of Caster Sugar
- 1 teaspoon of Vanilla Bean Paste
- 2 packets of Lattace Biscuits or Similar ( puff pastry biscuit)
Blend butter in a free standing mixer and blend on high until light and creamy. Add cream cheese and blend again on high till all smooth and creamy. Add gelatin to the boiling water and allow to dissolve and cool slightly. While beating on a low speed add the sugar, lemon juice, vanilla bean paste and dissolved gelatin. Once combined, turn the speed up to medium and keep beating until light and fluffy. Line a large slice pan or baking tray with grease proof paper. Line one packet of biscuits in the tray. Pour over the cream cheese filling and smooth out flat. Then line the second packet of biscuit on top of the filling. Place in the refrigerator for a minimum of 2 hours or until set. Then cut into squares. Which if you place them symmetrically, then each biscuit is it's own little sandwich. These are gorgeous and get eaten very quickly. Very rich and very decadent, but worth every fat molecule in them.
Thursday, 22 March 2007
- 100 grams of Rocket Leaves
- 10 Cherry Tomatoes, sliced into little wedges
- 1 Red Onion, sliced into half moons
- 100 grams of Greek Low Fat Feta, cut into small cubes
- 1 Pork Fillet
- 2 Tablespoons of Szechann Pepper ground
- 2 tablespoons of Hot Chilli Jam
- Juice of 1 Lemon
- 2 tablespoons of Honey
- 2 tablespoons of Olive Oil
To start rub your pork fillet in the Szechann Pepper, all over it. Then in a fry pan heat some olive oil. Sear the rubbed fillet on a high heat for about 2-3 Min's on each side. Take off the heat and all to cool to room temperature. It is really important to rest the pork. You want it juicy and rare. Slice the pork into thin strips. For the dressing it's simple. Whisk all of the dressing ingredients together. In a large salad bowl add the rocket, tomato, red onion, feta and the star of course the sliced pork. Toss the salad with the dressing and your done. You can vary the amount of dressing to suit your taste. This is so fresh and so lovely. I could eat another bowl of it right now. MMMMMMmmmmmm Serves 2 as a main or 4 as an entree or side salad. Enjoy and you really, really, really have to try this one.
Tuesday, 20 March 2007
- 1 litre of Chicken Stock
- 1 Butternut Pumpkin, skin off, seeds out, chopped into chunks
- 1 large Gold Sweet Potato, peeled, chopped into chunks
- 1 large Brown Onion, sliced
- 2 large Cloves of garlic, chopped
- Salt & Pepper
- Thickened Cream
Fry the onions and garlic on a medium heat in a heavy based stock pot or large saucepan with a good knob of butter and a splash of olive oil. When the onions are soft and translucent add the pumpkin, sweet potato, and stock. Allow to simmer with the lid on until all the vegetables are soft and mushy. Takes about 20 Min's, stir occasionally. Once they are soft you can blend to perfection. I blend mine with a hand held blender in the pot, but you can transfer to a normal blender. Once blended add a good pinch of salt flakes, a good grind of pepper and a big splash of cream. Give it a good mix and taste for seasoning. Serve with fresh bread and butter. This is delicious and it only takes 30 Min's. Beats canned soup any day. Serves 4. So Easy :)
Sunday, 18 March 2007
Excuse fingers, please.
I am a very lucky girl living up here in North Queensland. It really is cheaper to eat Seafood. I crave Beef, a good once or twice a week and make sure we have our iron injection of good red meat, at least once a week. We are eating less and less chicken as well, to Maddy's dismay, she just loves chicken. We are eating probably 2/3 less fat up here in NQ. I'll swear it's the heat. If it wasn't because I am a total chocoholic, I think I would lose more weight than the slow amounts I am dropping. So tonight, fat injection extravaganza! Oh and it was sooooooooooo goooooooood!
- A large fillet of Barramundi cut into large cubes
- 10 large King Prawns, deveined and butterflied
- 2 large calamari tubes cleaned and cut into circles
- 2 Egg Whites
- 1 tablespoon of Olive Oil
- Ground Pepper
- 1 x 375ml bottle of Beer
- 1 1/2 cups of Plain Flour
- Extra Flour for dusting Seafood
- 2 litres of Canola Oil for frying
When your seafood is all prepared and ready to go, it's time to start heating the oil. Use a large heavy based saucepan or similar. Now for the batter. Whisk egg whites until they form stiff peaks, then add olive oil, pepper and whisk again. Then add your whole bottle of beer. Whisk until just combined. Lastly the flour, add it gradually as the batter is whisking on a medium speed, until well combined. Dust your seafood with the extra flour.
Dip your seafood into the batter and place into the hot oil. I chose not to use the batter for the Calamari and just tossed it in, dusted with the flour. Remember not to overcrowd the pan. Cook in small batches until golden brown. Drain on paper towel. Sprinkle with your favourite salt. Serve with fresh lemon wedges and your preferred seafood sauce. I have used some leftover Hollandaise from dinner the night before. Good stuff huh? I think so and no complaints here. Enjoy and so easy :)
Wednesday, 14 March 2007
- 250 g Butter
- 1 cup of White Sugar
- 6 tablespoons of Milk
- 1 teaspoon of Vanilla Bean Paste
- 3 cups of Self Raising Flour
- 1 cup of Custard Powder
- 100 g of Pistachio Kernels, roughly chopped or bashed
- 150 g of Mint Chocolate Sticks chopped
Beat butter and sugar in a mixer until well blended and pale. Add vanilla bean paste and milk and beat well. Fold in sifted flour with a metal spoon, replace bowl and then beat in pistachios and mint chocolate sticks, until just combined. Roll into teaspoon sized balls and place on a lined baking tray. Bake at 200 c for 12-15 Min's or until golden brown. Cool on tray for a minute and then transfer to a cooling rack. Makes about 50 cookies.
We really liked them. Dave especially. Lovely with a glass of full cream milk, which is what I am doing right now while I type this. Hope you like my new combination cookie?
I cannot believe how many of them are up here in North Queensland.
There are masses of them. I walk through the grass in the dark so apprehensively. Every time you put your foot down. One jumps at you from out of nowhere. They give me the willys. Sends shivers up my spine.
This is in my carport next to my garbage bin. Another one of the local attractions here in Townsville. I am telling you they are in plague proportions.
They actually pay kids for each one they catch and put to sleep humanely. In other words stick them in the freezer. I could never stand to even get close to one. Let's just say I have no choice but to get used to the nasty little suckers. But I don't want to get used to them YUK!
Tuesday, 13 March 2007
Monday, 12 March 2007
Driving onto a boat was a first time experience for us and the Patrol.
I love my Patrol. Look at her on the boat.
This is Jasmine she is an oil tanker we think.
Picnic Bay on Magnetic
The water is just so blue.
The main street at Horseshoe Bay.
This is where we stopped for lunch. Amazing atmosphere. So relaxed and so comfortable.
The artwork was stunning.
We had lunch on the back deck. Very tropical and comfy.
Ben had the Fettuccine Carbonara.
So comes the conclusion of our journey to Magnetic Island.