Salt N Pepper Squid w/ fresh made Slaw

20151016_19080820151016_190940We 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

Meeka the dog

Porterhouse, Slaw and Chips

20151002_192640Walking past the butchers today I saw some nice little porterhouse steaks so I grabbed one. Paula went with a rib fillet despite the nice PH. My steak was excellent her rib fillet was rubbish. I made a nice fresh coleslaw with red and sugarloaf cabbage, raddish, carrot, apple and blood orange that was great too. The champion of the night though were the hand made chips. They were crunchy golden on the outside and fluffy white in the middle emmmmmm.

Perfect

Perfect

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Thursday Night Dinner Club

20151001_19570820151001_195027With Paula out for the night at her platform diving class I have been forced to start the Thursday Night Dinner Club. I call it a club so it doesn’t seem so tragic cooking for just myself. Tonights fare is Bacon and Pork Lasagne. Basically just traditional pork mince sauce with my home made bechamel sauce and rashers and slices of bacon. Club members rated it pretty good but did note there is quite a lot left over and it may have to be tomorrows lunch.

steeping the clove stuffed onion in milk to make the bechemal sauce

steeping the clove stuffed onion in milk to make the bechamel sauce

oven ready bacon and pork lasgne

oven ready bacon and pork lasagne

line lasagne tin with bacon and layer with trditional pork mince sauce, bechemal sauce fried bacon strips and cheese

line lasagne tin with bacon and layer with a pork mince sauce, bechamel sauce fried bacon strips and cheese

Tunariffic

20150928_18364720150928_183707This was a last minute decision for dinner. I had the tuna in the fridge and some nice fresh snowpeas. A quick sear of the tuna and toss some noodles and snowpeas through an oyster sauce and top with the tuna and a nice little mandarin ginger sauce for the fish.

Twice Cooked Pork Belly w/ Char Siu Sauce

20150925_18271220150924_214458I don’t bother doing twice cooked pork belly often, mainly because its pretty good cooked just once. The benefit of cooking it twice is that you press it underweight over night once cooked and that forces a lot of the fat and gelatinous material out, leaving a cleaner meatier pork belly. I did this one and then had a Char Siu sauce and a garden salad with it. When twice cooking, leave belly in vac sealed bag it comes in from the super market or vac seal yourself. Then cook sous vide style at about 58 -60deg for an hour or so. Cool and press overnight and then cook to caramelise.

HOME ALONE!

20150924_190120Left to my own devices again, or is that vices. Girls out for the night, need I say it…Man Food, again. This week I have made a beer battered Dagwood Dog or battered hot dog on a stick if you are not Australian and Panko Crumbed Portobello Mushrooms. Add the obligatory Tomato sauce. NO SALAD REQUIRED!

Smoked Salmon and Zucchini Fettucine

20150922_18313220150922_184621Had a hankering for some pasta so went with this Salmon and zucchini number. In a bid to reduce the richness I went to the trouble of making Panna, Italian cream sauce. Its much like a typical cream reduction other than it has egg and chicken stock which makes it less rich and sweet. It was a particularly nice dish, if I do say so myself and there is even enough left overs to provide “Jakanara” ( the neighbours ) with tomorrows lunch.

Lemongrass Fish Soup Starter

20150906_190138We had friends aboard for dinner the other night and I did a two course Asian meal. We had a nice prawn and fish curry for mains but the dish of the night was the Thai Lemongrass Fish soup that I made for a starter. I have a bit of an addiction to lemongrass lately can’t get enough. To the point I am now growing my own on the boat, along with three types of chilli. I made a stock by roasting the prawn shells to make a base for the soup. Lots of lemongrass some ginger and garlic, chilli, fish sauce, soy, limejuice and zest, water and S&P. Then I steamed some beautiful Red Throat Emperor and ladled over the mildly spicy lemongrass soup. Top with some freshly fried shallots and a few chilli rings and you are done.20150906_154141

The infused stock made from the roasted prawn shells

The infused stock made from the roasted prawn shells

the stock ingredients after straining

the stock ingredients after straining