No-Knead Bread

Very pleased with the bread I am baking! No bread machine, no
kneading, and very tasty and crusty.

Based on the recipe from Artisan Bread in 5 minutes.

Roasted Aged Rib-Eye

The best kosher 'steak' I have ever had!

Dry aged for 30 days, then marinated in evo oil, garlic, rosemary and thyme.

Marinated all day, then scraped off and seared - once coloured on all sides, the garlic/rosemary and thyme is placed back on the steak, stabbed with a meat thermometer and it goes into a hot oven for 30-40mins.

Removed from the oven when the thermometer read "rare" - keeping in mind that it retains a lot of heat, and gets hotter as it rests.

Rested for 15mins, then sliced across the grain.

AMAZING!

Yokisha Sunday Roast

Slow roasted chicken (3 hours @ 125c, stuffed with herbs, garlic &
lemon, and rubbed with salt and evo) - about the closest thing to a
Cook Shop roast chciken that you can make at home.

Served with rice, peas and my first attempt at gravy by whisking the
cooking juices (after removing most of the fat) with some flour and
water to get the right consostency.

Chilli Jam

This is my chilli bush after I harvested 15 chillies for an Orange-
style chilli jam. Still lots left!!!

Soften 1 onion and 5 cloves of garlic in a generous amount of
vegetable oil. Then add the de-seeded chillies and 1 capsicum, both
roughly chopped. When these are soft add 2 tbs tamarind paste, 2 tspns
fish sauce and brown sugar to taste (I used about 6 tbs).

Cook for another 10 mins then purée in a food processor.

Salmon poached in a verjuice and citrus vinaigrette

Pan fry (or grill) salmon first to get a bit of colour, then poach in
a warm verjuice / lime / lemon / olive oil bath.

Lamb spareribs with Huey's sauce

Lamb ribs oven baked in a Coca Cola-based barebeque sauce!

One small bottle of Coke, tomato sauce, sweet chilli sauce,
worcestershire sauce, sambal olec, garlic, and red wine vinegar!

Pour over the ribs and bake at 210 degrees until browned and tender.

Chicken, grape and cashews salad

Left-over Morrocan grilled chicken thighs cut into dices, chopped
celery, grapes cut in half, and home-made honeyed cashews. Dressed
with a honey balsamic dressing.

Shredded Goat on Fresh Hummus

Goat breast cooked on the bone for 2-3 hours in water and aromatics
(onion/garlic/carrot/cellery etc) then once cooled shreaded and pan
fried until crisp with cumin, cinnamon and ground ginger.

Served over freshly made hummus (blended canned chickpeas, tahini,
garlic, cumin, lemon juice - with a splash of water to control the
thickness)

(note: would work just as well with lamb)

Caramelised Onion, Mushroom and Goat's Cheese tart

A delicious tart . The caramelised onion were made by cooking down finely sliced onions for about 30 minutes, then adding sugar, balsamic vinegar and finely chopped garlic together with 100ml of water, and then cooked down. Mushrooms were mixed shitake and swiss brown mushrooms.

I used normal filo pastry, scored, and brushed the edges with egg. Just before serving, I drizzled a little bit of balsamic vinegar over the tart.

Whiting with Kipfler Chips and Butter Lettuce Salad

Salmon Bibimbap

A bowl of Korean wonderful-ness.

A big bowl of rice, the topped with:

Salmon (roasted in the oven, until easily flaked)

Spinach (blanched, then dressed with sesame oil and sesame seeds)

Snow Peas (julienned, then blanched)

Carrot (julienned, then stir-fried with garlic, ginger and sesame oil)

Kim-Chi (finely sliced)

Shitake Mushrooms (rehydrated, then sliced and stirfried with sugar and soy)

A fried egg

and a dollop of very hot chili sauce. 

Garnished with a sprinkeling of seasame seeds and shreaded dried seaweed.

sounds like a lot of things to do, but really easy to do - all components get prepared, then they can all be done in one wok, one at a time.

First thing is to put the salmon on a tray in the oven at 180 (just dressed with a little oil)

Then I started by filling the wok with boiling water (and a splash of oil) - blanch the snow-peas (remove), then blanch the spinach (& remove), then remove water, add shitake, sugar and soy, toss and allow to reduce.

meanwhile, dress the spinach with sesame oil and seeds, and squeeze out any excess water.

then wipe out wok, add oil, ginger, garlic and carrots and toss a couple of times until wilted.

then fry an egg.

that's it - all that you have to now is flake the salmon, and place all the components together on the rice.

pretty easy and it is SO worth it! absolutely delicious!