Beans and Cornbread, a family favourite.

I am now responsible for putting dinner on the table 4 nights a week (and working full-time), so I am becoming less of a purist in the home kitchen - given up home-made phyllo - but still trying to avoid cliched meals like tacos... So with avocado and limes in season, the family favourite is cornbread, traditional guacomole, Moosewood beans and creme fraiche.

Day #1 - Luang Prabang

I meandered the streets of Luang Prabang on my first day in Laos, eating when I felt hungry, eating what I felt like and defying my local GP by even eating street food.

The highlight was these pork sausages, below, which I had seen on Luke Nguyen's Might Mekong.  And they lived up to expectation.  

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Luang Prabang, Day #1

My Sourdough Bread - A Neverending Story

For the past 12 months I have been perfecting my sourdough.... and I feel I have finally achieved a significant milestone with my family preferring my sourdough bread to anything they can buy... limited milestone considering the paltry choice we have in Alice Springs.

The photo above is of a wonderful potato bread, which is much more moist than the usual sourdough and has a grated potato through it... I add more potato than the recipe calls for..

I have learnt a lot from two books: the Bourke Street Bakery

Brown RIce & Salmon Salad

 

This is an old favourite, and one my Mum would make in the 1970's, great for summer and next time I'll try and take a more arty looking photo.  I have no idea where the original recipe came from or if perhaps, my Mum made it up... perhaps!  The original used tinned salmon, which I have replaced with fresh and the rest of the ingredients I have always guessed and it turns out fab.

Salad 

Ingredients

 A quantity of cooked, cooled brown rice.

1 piece of fresh salmon, steamed and cooled to room temperature, then flaked. (Can be replaced with red tinned salmon, but you'll need to take out any bones or skin and discard the water)

1 red capsicum, seeded and diced.

1 green capsicum, seeded and diced

1 tin of sweet corn, drained

4 shallots/spring onions, finely sliked

1/3 cup of almonds, cut lengthwise into quarters and roasted

1 tablespoon olive oil

salt & pepper

Method

Place all ingredients together in glass mixing bowl and lightly toss with your hands.

Serving Sauce/Dressing 

Ingredients

2 tablespoons Greek yogurt or creme fraiche or sour cream

1-2 tablespoon bought mayonnaise

1 tablespoon tomato sauce

squeeze lemon juice

worcesthershire sauce

salt and pepper

Method

Mix all ingredients and adjust additional quantities to your taste.

To serve..

Serve the salad separately to the sauce, but add sauce to eat.  I have often thought that a fun way to serve this would be to create a ring mould of the salad and put the sauce in the middle.  Stay tuned, because I might just to that night time..

On Heston Blumethal..

One of the reasons I've been impatient for my new oven, is to try Heston Blumethal's Roast Chicken.  Well I did it... I placed my chicken in brine for around six hours (his recipe says overnight, but I figured it was a late night and an early rise due to the presence of two additional nine years olds in the house last night??).  I followed the recipe.  Now that I have an oven that can be set to as low as 50 degrees centigrade and a stab thermometer to measure the inside temperature of the chicken breast (my son Jorge showed me that I did have a stab thermometer after all, I thought I only had a spatula thermometer... see picture) I was set.

The chicken was 'nice'.  Very moist, a bit pink for my liking... and lacking some hearty flavour from garlic or the like... but the flesh was good..

Day # 96 of the Kitchen Renovation

Yeah! My oven is 'in' and working.... what a joyous occasion. I have finally been able to cook lasagne: Nanda egg noodles, bolognese made with both pork and beef mince and home-made tomato puree and a bechamel, fragrant with nutmeg and embodied with the soft texture of ricotta... It was as good as I had anticipated. So much more to look forward to... bread tomorrow, rye bread the day after, all types of cakes...