I apologise to anyone that was following my WordPress site when I dropped out of the ether but I have just moved my ramblings over to facebook. If my food made you hungry come see Food ninja ” cooking the other martial art” on FB 🙂
Of Greeks and Fishes
We were shopping and had already been to the fish market so I decided to get the bits for a Greek Salad. Paula had salmon (again) and I had red throat emperor. I made a garlic and thyme Beurre noisette or burnt butter sauce to top the fish. All very simple and tasty.
Salt N Pepper Squid w/ fresh made Slaw
We were deciding what to have for dinner and Paula wanted to go out and I was for staying in and cooking. It was settled when we remembered the fresh squid sitting in the fridge. I knocked up a fresh coleslaw to go with and chilled it while I prepped and cooked the squid. The three Squid tubes made far more than expected, I tried to give the leftovers to my favourite neighbour, Meeka the dog (see pic) but she was not home.
Meeka the dog
Hot Curry, Cold Beer, Crusty Roll
With Paula out for the night at the gun range sighting in the laser sights on her new 50 cal. pistol it is time for the third sitting of the Thursday Dinner Club. This could be described as Lazy Asian Fusion. It is a chicken and mushroom curry made with an Indian style paste and I have thrown in Ramen noodles. It was a fiery curry but luckily enough all member (myself) like a hot one. Just to add to the mix I had a nice cold American beer and an excellent crusty French roll.
Techno Colour Salad
Just a quick fix for Sunday dinner. I had some pork loin chops so I just whipped up a Fennel and blood orange salad to go with. The salad was the best part, the pork was a bit average but the salad rocked.
Race Day Rations
Nothing much better to do than sit around watching the Bathurst 1000 motor race on TV but still need to refuel ourselves. Last night I made a duck curry and had left overs so I used the duck breast to make duck samosa, spring roll and duck wontons. Ten minutes prep 5 mins to cook and a couple of minutes for a chilli and blood orange dipping sauce, barely missed a pit stop.
Duck Curry w/ Coconut Rice
I got some duck breasts with the shopping and had a freshly made curry paste so decided to have a duck curry. Despite having made an Indian paste, I made it a Thai style curry with the addition of more fresh ginger, lemon grass and lime juice. The duck was excellent.
Brain the Size of a Planet…
With Paula away for the night having a small surgery to fit a titanium pin after a Ju Jitsu incident it was time for the second sitting of the Thursday Night Dinner Club. With membership as low as one It’s hardly worth heating a pan so tonight it’s a sad effort.
Apple Rose
A friend shared this to us the other day on facebook and I had to have a go at making them. Its just puff pastry, apple, and apricot jam with a little cinnamon and sugar. They look pretty cool and tasted good too, thanks Nara. We had it with choc chip cookies and cream and cookie dough icecream.
Grand Final Sukiyaki
This was supposed to be half time dinner on grand final night, the game was so good it didn’t get cooked until after the game. I had prepped all the ingredients for Sukiyaki in the afternoon so it was just a matter of cooking it all up. First make the broth with things like garlic, ginger, lemongrass, chilli, oyster sauce, soy, palm sugar and chicken stock. Then arrange vegetables around the pan and lightly cook off, add things based on their thickness etc, tofu early, bean sprouts last. I used them, carrot, cabbage, asparagus, snowpeas, mushrooms and rice vermecilli noodles. Once veg is cooked portion into bowls and then add the thinly sliced (I used) eye fillet and it will cook in the broth when you ladle it over the veg, meat and noodles. I topped mine with a perfect poached in the veg stock egg. Ichi Ban soup
Food Ninja 