F.F… Easiest Chocolate Cake EVER

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I am currently recovering from the dreaded Flu.
I was holed up in my bedroom for 2 days like a nesting vampire, until yesterday, when I made the conscious effort to rise from my fluffy coffin and greet the early morn, even though I still felt like the walking dead.

Being sick is never part of my plan.
However, now I’ve had my dose of Flu for the year, it should be smooth sailing until I get my next hit of Gastro, courtesy of the girls.
That’s one of the many wondrous things about kids, they’re like walking petri dishes.
They swan around, harbouring these vile germs, while somehow being resistant to the worst of it.
Cory and I will be bedridden and groaning for mercy, yet our girls will have only a little cough and a runny nose.
I’ll be so violently ill, I look like I’ve escaped a POW camp, but my daughter has one loose stool and a stomach cramp.
I guess there’s something to be said for the questionable hygiene of children… It keeps their immunity up.

Anyhoo, when I’m sick… and pretty much only ever when I’m sick, I crave sugar.
Ruthlessly refined, terrible for you, makes my teeth hurt, White Caster Sugar.
I want lemonade. I need biscuits. I must have ice cream.
I lay in bed at 10 o’clock the other night, eating a Macca’s sundae that my darling husband drove down to get for me. I needed one immediately or I simply would’ve died!
Prior to that, I lay there considering…Should I bake a Chocolate cake? Do I dare…?

Well, I didn’t end up making myself a midnight torte.
But, this Friday Feast is so damn, deliciously easy, it wasn’t such a ridiculous suggestion to myself.
And, as an extra incentive… If you do bake this cake while battling a contagious disease, at least you won’t have to share it, because nobody else will want to go near it.

Until Monday xxx

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Easiest Chocolate Cake EVER
Author: 
Recipe type: Baking, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 200gm Self Raising Flour
  • 50gm Dutch Cocoa powder
  • 250gm Caster Sugar
  • 2 eggs
  • 125g soft Butter
  • 2 tsp Vanilla Extract
  • 150ml Milk
  • 100gm Dark Chocolate chopped into small pieces
  • Pinch of Salt
  • Chocolate Icing -
  • 1 cup Icing sugar
  • ¼ cup Dutch Cocoa
  • 4 tbs water - more if needed
Instructions
  1. Preheat your oven to 180c
  2. Place all of the cake ingredients into a bowl (or your stand mixer) and beat together with electric beaters on a low setting until combined, then increase the speed to high and beat for a further two minutes until pale and fluffy.
  3. Transfer the batter to a lined, round 20cm cake pan, smooth the top and bake for about 1 hour until a skewer comes out clean. Leave the cake to cool for 10 minutes in the pan, before turning out on a wire rack to cool completely before icing.
  4. To make the icing - Mix together all the icing ingredients, adding the water in slowly until the desired consistency and spread on the cake allowing to drip down the sides. YUM!!!!
  5. *** Tip: For a more adult version, instead of icing the cake, top with whipped cream laced with a Liqueur of your choice and dark chocolate shavings. You could also add Liqueur to the cake batter if you’re feeling fancy. You can also serve cut in half and sandwiched with fresh berries and cream… there are so many options the list is endless. This cake will be your go-to recipe I promise!

Proud Bree keeps on Rollin’… Part II

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Previously on Rollin’ in the Valley…
Bree was embarrassingly last to arrive, we visited some happy hens, saw sustainable wheat and ate a luncheon treat, then onward we drove to award winning Warrick Grove…

Next stop… dinner at Terroir.
Chef Dan Moss, is still a year away from his dirty Thirties, but he’s certainly no featherweight in the kitchen.
He completed an apprenticeship at Jolleys Boathouse in Adelaide, before venturing abroad for stints working in Germany, the UK and Canada.
Upon returning to his Clare Valley roots, Dan embarked on his first solo move, Terroir in Auburn.
Dan’s ideal for Terroir, is exactly as the name suggests, creating food with a regional flavour.
He focuses solely on locally sourced produce and keeping with seasonality. No ingredients used within his restaurants walls, will ever come from outside a strict 100 mile radius.
He wants to support the farmers and growers he grew up with. He wants to support his friends.
And, the food Dan presents, is as noble as his ethos.
We were treated to a set menu, which ordinarily brings to my mind, cringe worthy overcooked meat and substandard desserts that are left to languish half-eaten on the table, because they’re not worth the calories they contain.
This was not such an event.

Grilled Lamb Barnsley Chop, Green Lentil, Savoy Cabbage, Jerusalem Artichoke and Olive Oil… Y.U.M.
The Barnsley Chop is cut directly across the spine, thus giving you two Loins and the Marrow all rolled into one. Totally Delicious.
The chop was accompanied by an Artichoke puree so delectably smooth, and a tangy salad of cabbage and Lentils that cut through the rich meal and rounded it out perfectly.
Then, we had Dessert.
Roast Apple, Pearl barley & Wholegrain Crepe with Peanut Butter Parfait and Carob Brownie Crumbs.
The crepe was delicious, not overly sweet and paired perfectly with a parfait so divine I would’ve happily eaten a whole bowl of just that. Sprinkled around the plate, were the Carob crumbs, a surprise so lovely, my memories of hateful 80’s Carob have now been quashed.

Terroir

We were also being treated to delicious matching wines, courtesy of the lovely Nicola Palmer from Skillogalee Winery, yet another locally owned and operated business.
Nicola’s parents, Diana and David Palmer bought the Skillogalee Winery property in 1989, after arriving on Aussie shores from their native Scotland with their two young children in tow. 1 year later in 1990, Diana launched the first winery restaurant in the region and after all these years, they are still the only winery restaurant open 7 days a week, 364 days a year.
Nicola has been Head Chef of the restaurant since 2012, and she also shares Dan’s passion for locally sourced produce and supporting her beloved Clare Valley.
The Clare Valley is all about community and family, it’s a place that makes you want to return again, and maybe never leave…

It was now time to call it a night and I immediately began day dreaming of my soft Clare Country Club bed, we’d had a big day and yet another was to follow. I fell asleep that evening making another mental promise to myself, not to be late the next day…
6am, my alarm goes off.
I don’t have to be at the bus until 7:50am I thought, I’ve got heaps of time.
So I lay in for a short while longer, before getting up and faffing around.
Call Cory, pack my bag, have a shower… Phone ringing… Holy shit! It’s Dave.
Everyone is on the bloody bus and waiting for me… AGAIN! This is now ridiculously embarrassing…

Note to self: Start looking at the watch on your wrist, and stop being late you damn fool!

Once we were all aboard, on we travelled to Savannah Farm.
Phil and Michele Lally run this remarkable, stress free, grass fed and ethical farm, and it has been in their family for over 100 years.
The Lamb and Chicken meat they grow is used exclusively in some of Adelaide’s top award winning restaurants, as well as selling direct through their farm gate and a wholesaler in Adelaide.
They are stocked in selected Foodland supermarkets and their product usually sells out within hours of hitting the shelves.
After visiting the farm, hearing their story and sampling their produce, I can see why…

Savannah Farm

On this chilly winter morn, we were being treated to an absolute Breakfast of Champions.
First up a delicious Frittata, then Lamb and Rosemary Sausages in a fresh Ciabatta roll, Chicken Skewers and Lamb chops grilled on the BBQ with freshly squeezed Orange juice straight from the Lally’s own tree.
I was immediately taken back to the tangy Orange memories from Farrell Flat. Give me more!

The meat was delectable.
Their lamb is beautifully, soft pink and the fat is so velvety, you could eat it by itself.
The sausages were a true delight, especially when paired with homemade relish.
The Lally’s Chicken, actually tastes like Chicken. It’s so delicious, it truly doesn’t need any seasoning to bring out the gorgeous flavour (and coming from a die hard Salt fiend like me, that’s saying something).
Savannah Farm, and the meat they grow is seriously amazing.
Being a person who is concerned about humane care and high welfare produce, I was delighted to meet the Lally’s, and see firsthand the passion they have for treating their animals with love and respect and the undeniable impact that this has on the quality of their meat.

So, after eating our fill (and, seriously I was so full, I felt like Mr. Creosote) we moseyed along to The Australian Carob Co.
As previously mentioned, my memories of Carob were not fond.
I recall it tasting like a cross between cardboard and chalk.
The Carob of today is an entirely different entity indeed, at least Michael and Jam Jolley’s Carob is…
It is sweet, but not too sweet.
It has a nutty, almost fruity flavour.
It is totally delicious.
The Cacao intolerant of the World can rejoice… finally there is a substitute worthy of our taste buds.

Australian Carob Co.

I was intrigued by this farm. I knew so little about Carob and I wondered why the Jolley’s had moved in this farming direction.
When quizzed, they were happy to divulge, it was certainly a labour of love.
They bought the property 20 or so years ago on a wing and a prayer, and painstakingly planted every single one of the 6000 Carob trees, together as a duo.
The Jolley’s then decided, that the only way to produce a top quality product that they could feel proud of, was to control every aspect of the manufacturing process themselves.
They oversee on their family owned farm, the entire operation from orchard to shelves, and it shows.
The Carob they offer is an absolute delight.
Jam, being a true whiz in the kitchen, whipped up some tasty Carob treats for our morning tea, and after receiving our goodie bag (for which I am so damn grateful) the evil genius in me immediately set to work, mentally compiling a list of recipes that I now want to create with Carob as the star… my family will never know it’s healthy WAHAHAHAHA!

After the Carob Farm, we set off for Four Leaf Milling, and the promise of more food.
The thought of ingesting anything further filled me with a crippling fear. I couldn’t possibly eat another bite.
The lunch that awaited us however, was so enticing, there literally was no choice… Must. Eat. Now!
Free Range Chicken, Eggplant and Brown Rice Pilaf, Hommus (Ohhhh God, they know my weakness…) with Avocado and Beetroot and finally a Mung Bean and Lentil Tabbouleh.
Hilariously, I went back for seconds.
After devouring my 2 plates of food and knocking back a sparkling Shiraz, we were treated to a tour of the mill.
Four Leaf is a family owned company, that has been milling certified organic grains for over 40 years.
Founded by Rosemary and Gavin Dunn and named after the actual four leaf clover Gavin himself found on the property, the company is now managed by their son Phil and daughter Helen.
The mill was initially built to process the wheat and oats the Dunn’s were growing on their farm, and the stone mills and much of the still operational machinery were designed by Gavin himself.
Four Leaf now have over 60 product lines, including a recently introduced line of delicious, instant snack cups, which my children loved and demolished in seconds.
They sell direct to the public at the mill, as well as through many retail shops and manufacturers.
As one final parting gesture, and because we hadn’t already eaten enough on this trip, we were treated to a slice of homemade Mandarin and Polenta cake. Seriously delicious, and a perfect way to end our eating extravaganza. We were all now literally, Rollin’ in the Valley and onto the bus.

Four Leaf

Anyhoo, now alas, it was time to bid farewell to the Valley.
We had to return to the big smoke, and to reality.
We had the bus ride home to reflect on the tour and laugh among ourselves about the adventure we’d just shared. But, mostly we just sat in silence, checking our emails (and Instagram) and pondering the day we might return to this little piece of foodie paradise.
I was astounded by the sense of pride I’d witnessed on this trip to the Clare Valley. The people there are not in it to make million’s, they do it for the love. It’s apparent in the quality of their produce and the passion that they show for what they do.
I was absolutely inspired and I’m truly grateful for the experience, and the opportunity to enter their homes and businesses with such generous hospitality.
Thank you so very much, Clare Valley… I’ll be seeing you again real soon.

Our amazing final day and the extraordinary producers we met, inspired me to create the following recipe…
Carob Cranachan with Whisky Strawberries.
This is usually a traditional Scottish dessert, but you know me, I can’t help messing with the classics.
Until Friday xxx

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Carob Cranachan with Whisky Strawberries
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ¾ cup of Four Leaf Rolled Oats
  • ¼ cup of Flaked Almonds
  • 1 heaped tbs of Australian Carob Co. Roasted Carob powder
  • 1 tbs Honey
  • 1 tbs Rice Bran Oil - or any other veg oil will do
  • 300ml Thickened Cream
  • 250gm punnet Strawberries
  • 3 tbs runny Honey
  • 4 tbs Single Malt Scotch Whisky - use a good quality Scotch that you’d be happy to drink neat
Instructions
  1. Pre-heat your oven to 180c
  2. In a small bowl, combine the oats, almonds, carob powder, honey and oil. Mix well, then spread out on a single layer over a flat tray and bake for approx 15 minutes until roasted and starting to crisp. Remove from the oven and set aside to cool completely, the oats will crisp up further as they cool.
  3. Slice the strawberries and mix together in a small bowl with 1 tbs of the honey and 2 tbs of the whisky.
  4. In a separate bowl, whip the cream until stiff peaks form, then add the remaining 2 tbs each of the honey and whisky.
  5. Once ready to serve, stir through 1 third of the oat mixture lightly into the cream, do not over mix as you want it to be rippled through.
  6. Start to layer the Cranachan in your serving glass. Starting with the cream mix, then a layer of oat mix, then berries, repeat one more time ending with a layer of berries.
  7. Eat immediately as the oats will become soggy if left too long.

For more information about touring the amazing Clare Valley check out the following links -

http://clarevalley.biz/

http://www.clarevalleycuisine.com.au/home.html

http://clarevalleytours.com/

F.F… Greek Lamb Neck Stew with Skordalia

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I’ve had a love affair with New Zealand for many years now, ever since I became friends with my very first Kiwi.
Sam and I bonded over a clothing rack, on my first day at a new job in Scotland.
She thought I was from England, I thought she was from Melbourne…
In any case, we hit it off.
Sam used to cover for me when I fell asleep in the change rooms at work.
I used to cover for her when…
Well actually, she only ever had to cover for me… No wonder I got fired…

Anyhoo, knowing Sam and her tight knit Kiwi group gave me a family, when I couldn’t have been further away from my own.
And then, soon enough, we met Sarah (Love you too sista xxx).
Our ridiculous adventures as a trio were legendary, totally dramatic and I cherish the memories… Even the ones that induce shuddering cringes.
And our travelling fellowship only drew to a close, when flat broke on the Greek Island Ios, working for crazed lunatics and living off popcorn (yes, we were so broke we couldn’t even afford a Gyro… so very sad…), I made the gut wrenching decision to return to Adelaide because, despite my fervent begging, Mum wouldn’t bail me out… She would only spot me a plane ticket back to Australia.
I cried the whole way home.

This weekend gone, I was invited to Auckland for a last minute trip.
I was excited about visiting New Zealand again, especially since I was this time travelling with my favourite, awesome partner in crime, my husband Cory.
We literally stayed for 24 hours.
Time enough to fly in, attend an event, meet more awesome Kiwis, sleep in, devour an extraordinary meal at Depot Eatery and then fly out.
All I know is this, it definitely won’t be my last Trans-Tasman tango…

Today’s Friday feast, is my tribute to The land of the Long White Cloud and my never forgotten friend, Sam.
The lamb goes without saying… Right?
And, Sammy my dear, we’ll always have Greece!

Until Monday xxx

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Greek Lamb Neck Stew with Skordalia
Author: 
Recipe type: Dinner
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 8 Lamb Neck Chops - thick cut around 1 inch
  • 1 Brown Onion - finely chopped
  • 3 cloves Garlic - finely chopped
  • 1 Carrot - diced
  • 1 tsp Fennel seeds
  • 2 tsp dried Oregano
  • 1 cup good quality Beef stock
  • 400gm can of crushed Tomatoes
  • 1 small bunch of fresh Lemon Thyme - or regular Thyme if that’s all you can find
  • 1 small bunch of fresh Oregano
  • 1 Lemon - zested and juice reserved
  • ½ cup of Pitted Kalamata Olives
  • 100gm Greek Fetta
  • Salt and Pepper
  • Olive Oil
  • Skordalia -
  • 4 large Potatoes - use a floury type good for mashing like Coliban
  • 1 - 2 cloves minced Garlic - if you like it super garlicy use the 2…
  • best quality Extra Virgin Olive Oil - about ¼ cup
  • Salt and White pepper
  • Kitchen String
Instructions
  1. Pre-heat your oven to 160c.
  2. Using kitchen string, tie the fresh oregano and fresh thyme into tight bouquet garnis - this will facilitate easy removal later.
  3. Season the chops and rub with 1tbs of oil. Heat a heavy based casserole pan or a fry-pan over a medium-high heat and sear the chops until well browned. remove and set aside.
  4. In the same pan, add the chopped onion, garlic and carrots. Fry, stirring occasionally until the veg starts to cook and colour. Season well and add the fennel seeds and dried oregano. Cook stirring for another minute until you can smell the fennel and herbs, then add the stock and tomatoes.
  5. Bring to the boil, add the bouquet garni’s and lemon zest, then replace the chops making sure they are well covered in the sauce.
  6. Wrap the top of the dish well with foil and place the lid on the casserole (or transfer to a baking dish and triple wrap with foil) and place into the oven for 3 hours. Make sure you check halfway through cooking and add more stock if neccessary.
  7. Before serving, remove the chops from the sauce and stir through the olives.
  8. Serve the chops and sauce with a scattering of fetta & fresh thyme and the Skordalia.
  9. Skordalia -
  10. Peel and chop the potatoes. Put into a pot of cold water and place onto the heat. Bring to the boil and cook the potatoes until soft and ready to mash.
  11. Drain well, then mash the potatoes. Add the minced garlic and then add the lemon juice. Stir through the olive oil until a smooth mash has formed and season well.

Rollin’ in the Valley… Part I

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Anybody who knows me will tell you, I’m very patriotic.
I love South Australia.
So, when I was asked to join the Clare Valley Cuisine and Clare Valley Tours food expedition Last week, this gals answer was a resounding… HELLS YEAH!
I’m always super excited about attending any event that brings together my two great loves, food and travel.
However I will admit, even being a proud South Aussie, I hadn’t personally been to Clare in a number of years… That is unless you count all the gorgeous wine I’ve voraciously consumed from the Valley, thus making me somewhat of a local… Right…?

My memories of the Clare Valley exist only from my childhood, when I spent a few school holidays at my friend Linda’s, grandparent’s farm in Farrell Flat.
This tiny little town didn’t have a deli, so we often went to Clare to stock up on lollies (as you do when you’re 10), and the occasional trip to Burra.
Being on the farm was hilarious…
Linda and I were often in trouble for eating her Nan’s freshly cooked Lamb roasts.
She oddly, had a penchant for cooking it the night before and then serving them cold at lunch.
We’d sneak out at midnight and attack the fresh roast like a couple of Hyena’s, devouring whole chunks then later blaming the poor dog.
It drove her Nan berserk and, being the little bastards we were, we thought it was hysterical… Ahhh such good times.
I also remember their Oranges.
They were the good ones. The tangy, delicious type that gives you cramps, because you can’t stop eating them.
I spent a number of hours in a citrus induced, groaning fetal position on that farm…

Anyhoo, given the opportunity to rediscover this South Australian food trail gem, I was excited, and when I received the itinerary and saw what we had in store for us, I seriously couldn’t wait to get on that bus!
On our trip, we had Dave our host and driver, three of my fellow food bloggers, Dougal McFuzzlebutt, Camellia and Jo.
We had the amazing local chefs Tze Khaw and Patrick Cheong, as well as two other industry professionals Tomas and Leon, the brilliant food photographer John Kruger and then lastly, me, the newbie of the group.

Myself, and a couple others, were being collected by Dave at 9:30am, he would be waiting at the Entertainment Centre.
How embarrassing I thought, should I arrive for the bus and be the last one on, I made a firm mental promise not to be late.
Of course, I was the last one to arrive and everyone was already waiting on the bus… Damn it!
But, they were gracious… “Oh no Bree, we weren’t waiting long…”

Note to self: DO NOT be the last person on the bus again, no-one likes a diva.

So, off we set.
The drive into the Valley is gorgeously scenic, once you leave the city highways behind and make your way onto the rural roads.
Passing through sweet little towns, many with stories that our knowing guide Dave, would happily share.
Driving past acres of land, with all manner of crops. This time of year the Canola is starting to flower, and there’s nothing prettier to me than a large expanse of bright yellow in a field. Like a happy sea of sunshine, you can’t help but smile.

Rollin in the Valley 1

Our first stop on this foodie crawl was Rohde’s Free Range Egg farm.
I am a huge advocate for free-range and humane products, so to visit a true free range egg producer, and see the hens in their home, was a real treat for me.
We were greeted upon arrival by John and Angela Rohde, with a platter of Frittata made by a talented local chef using their gorgeous eggs, which immediately had me salivating.
Rohde’s is a local, family run farm, and has been in the Rohde family for more than 50 years.
They are R.S.P.C.A. accredited, which means that unlike some ‘Free-Range’ farms (who aren’t actually as kind to the animals as we consumers may believe), they run their hens on a system of no more than 1500 animals per hectare (which equates to 6.5m² of personal space per lady).
And, after meeting the girls myself, I can attest, they are certainly, happy little fowls.
They have large areas to roam and forage as nature intended.
Camellia and I were in fits, over the hens frolicking cutely together in the tall grass and the ridiculous lady who was hanging out by herself in a tree.
They have large sheds to lay their daily eggs in and, which also offer them protection.
Hens are not that unlike us. They feel the cold and don’t want to sit out in the rain.
They like roosting indoors at night, away from predators and the cold Valley winds.
But, these little ladies can come and go as they please, they live a life of freedom, and that freedom is evident in the quality of their eggs.

Rollin in the Valley 2

After the Rohde’s egg farm, we set our course for Pangkarra Foods.
Another family operated farm. Anama Park is a 3000 acre farm on the outskirts of Clare, which has been in the Maitland family since 1866, and is now run by David, Margot, their son Jim and his lovely wife Katherine.
They use sustainable practices and all of the durum wheat they produce for the Pangkarra Foods range of flour, dried pasta and lavosh is traditionally stone milled, meaning that the goodness isn’t extracted and it retains its healthy qualities, and deliciously nutty flavour.
We were shown the silos and the wheat crop, then taken back to David and Margot’s home for a delicious lunch.
A truly delicious lunch!
We started with a Garlic Flatbread.
The smells emanating from the plate, and the soft, warm salty bread were a divine start for the pasta that was soon to follow.
Look, I will admit, I am a lover of whole wheat, but I’m also a sucker for refined carbs…
This pasta was delicious and soft enough to change even the most steadfast lover of white flour pasta’s mind.
We were treated to a plate of Pangkarra Penne with a Pancetta, Zucchini, Basil and Cream sauce.
Totally delicious. I inhaled mine in record speed.
Then dessert… the sheer size of the Triple Cream Brie that made its way onto our table was enough to induce a collective moan around the table.
Combining this feast with local wines and beers, and open fires to warm our cockles, we were a lucky bunch and this was certainly a meal to remember.

Rollin in the Valley 3

Full to our gizzards but, needing to carry on, we set off for the Clare Country Club.
A really lovely, and centrally located 4* Resort.
The perfect place to rest your weary feet (and wine weary head) after a day of exploring the Valley, if B&B’s aren’t your thing.
We were running behind after our fun-filled lunch, so I dropped my bags and gave myself an English shower.
After rejoining the group, we quickly made our way to the the next port of call, another local farm called Warrick Grove, right before dinner at the celebrated local restaurant, Terroir in Auburn (but, more about that next week…).
Phil and Grier Warrick manage a 10 acre olive grove at Watervale.
The absolutely delicious, Extra Virgin Olive Oil they produce, is multiple award winning (Gold, Silver and Bronze), is exclusively used in many restaurants and wineries, stocked in many gourmet shops and greengrocers, and is now making its way onto Coles supermarket shelves around the country.
A gorgeous South Australian product and a fabulous success story.

Rollin in the Valley 4

Our first day was shaping up to be quite a treasure, so much so that I have created the following dish for your pleasure, in honour of these three amazing producers and their spectacular products…
My Whole Wheat Carbonara… with a twist.
Is it breakfast… or is it lunch… or dinner? I don’t know, you decide.
In any case, it’s a delight…

Seeya Next week for Part II of my Clare Valley odyssey…
Until Friday xxx

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Whole Wheat Carbonara… with a twist
Author: 
Recipe type: Breakfast, Lunch, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 375gm Pangkarra Wholegrain Spaghetti
  • 4 large Rohde’s Free Range Eggs - make sure they are super fresh
  • 4 cloves of Garlic
  • ⅓ cup Warrick Grove EVO
  • ⅓ cup firmly packed freshly grated Parmesan
  • 100gm flat Pancetta - sliced thinly
  • 2 tbs White Vinegar
  • Salt and White pepper
  • Extra grated Parmesan and Flat leaf Parsley to serve
Instructions
  1. Pre-heat your oven to 200c, place the pancetta on a flat tray and roast for approx. 5 minutes until super crisp. Do not take your eyes off it as it will burn very quickly. Drain on absorbent paper and set aside until ready to use.
  2. Bring a large pot of salted water to the boil. Add the spaghetti and cook, stirring occasionally until al dente, approx. 8 minutes. Drain the pasta, reserving ½ cup of pasta water.
  3. In a large fry pan, place the finely chopped garlic and the oil. Turn on the heat, and slowly bring up the temperature until the garlic starts to brown slightly and release it’s aroma. Add the cooked pasta and the reserved water and season really well with salt and pepper. Cook for a further minute, then take off the heat and add the grated Parmesan.
  4. Meanwhile, bring another fry pan of water to a simmer, add the vinegar. Once the water is just below boiling, add the eggs and cook for 2 - 3 minutes until softly poached - make sure the yolks are still runny, this is very important.
  5. Divide the pasta between 4 plates.
  6. Remove the eggs with a slotted spoon and serve each one on top of the pasta, with the crisp pancetta, the extra parmesan and a scattering of parsley. Drizzle with another flourish of EVO and eat immediately.
  7. Tip: To make perfectly poached eggs, you need to have super fresh eggs, otherwise the whites will run and they will not hold their shape in the water.

F.F… Chicken and Cashew Korma

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This Friday Feast is more of a Friday Follow-on…
I shared with you all on Monday, my super delicious Beef Cheek Saag Gosht and this Chicken Korma is the perfect partner in Indian banquet crime.
It’s also equally delicious on it’s own.

Who doesn’t love a Korma…?
The smooth, creamy mild sauce, with the meltingly tender meat ohhhh yeahhhh!
India is a country I’ve always been fascinated by, but never had the chance to visit.
And, being a self proclaimed Curry-Muncher, I could certainly eat spicy food all day, every day…
I was undoubtedly Asian in a past life.

My husband Cory however, is a very different kettle of fish.
Long ago, he was severely scarred by an unholy kidney infection, which tragically coincided with a meal of Curried Sausages (I KNOW! Curried Sausages… WTF? I’m truly scarred by the concept of that dish…).
Anyhoo, this unfortunate pairing put the poor man off curry for life… until he met me.
My penchant for all things spiced, compelled him to open his mind and his stomach once again, and although it took me a couple of years to do so, he is once again an avid lover of Indian food.

Chicken Korma is one of his favourites and it makes a regular appearance on our dinner table, not just because it’s so super easy, but it’s also pretty quick.
This recipe is my Cashew version (I sometimes use Almond meal instead) and, is it traditional…? Probably not, since I’m not of Indian descent, but in any case, it’s bloody tasty!
Now, I just need to get him back onto Thai food and my life would be complete…

Until Monday xxx

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Chicken and Cashew Korma
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1kg Chicken Thighs halved
  • 2 tbs Ghee - or veg oil will do
  • 1 medium Brown Onion
  • 3 large cloves Garlic
  • 3cm piece of fresh Ginger
  • 4 Cardamon pods crushed lightly
  • ½ tsp of Hot Chilli powder – or to taste (Korma is supposed to be a mild curry)
  • 1 tsp each of – ground Ginger, ground Cinnamon, ground White Pepper, Fenugreek seeds.
  • 2 tsp each of – Coriander seeds, Cumin seeds roughly crushed in a mortar and Pestle or substitute for ground
  • 2 tsp each of - ground Turmeric, Salt.
  • 1 can crushed tomatoes
  • 1 can coconut milk
  • 3 tbs Cashew meal – Process or crush in a Mortar and pestle ¼ cup of Roasted Cashews
  • Fresh Coriander leaves and extra roasted Cashews to serve.
Instructions
  1. Process the onion, garlic and ginger until a paste has formed.
  2. Heat the ghee in a heavy based saucepan. Add the onion paste and fry until translucent and fragrant. Add all the spices. Fry for a couple of minutes until fragrant and cooked.
  3. Add tomatoes, coconut milk and raw chicken. Bring to boil and cook, covered over low heat at a slow simmer until the chicken is tender – about 45-50 minutes. Add Cashew meal to taste until desired thickness.
  4. Serve sprinkled with chopped fresh coriander and extra Cashews.
  5. ***Tip: To roast the Cashews, place on a baking tray into a pre-heated 200c oven for 10-15 minutes (Or be lazy like me and buy them already dry roasted… )
  6. *** Tip: If you don’t have Cashews, I also substitute for Almond meal sometimes too

There’s nothing wrong with being cheeky…

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As you may already know, Cory and I were married in Bali.
And, after having already spent 6 years with me, my husband was well aware that in order to facilitate a happy union… he was best to just step aside and let me plan the entire event.
But, before you get all Poor Cory… on me, if you know my husband you would also know, this arrangement suited us both just fine.

Cory did however, have two matrimonial requests.
A swim-up pool bar at our chosen resort and a whole Suckling Pig at the Wedding reception.

I have to admit, when I first considered the pig as part of our Balinese dinner, as traditional as she was, she wasn’t really part of my plan.
Sitting at the wedding table in all my finery with a dead hog looking at me wasn’t exactly romantic, however after some thought (and gentle coaxing from my sister Dyani… something along the lines of “Just give him the damn pig, you bitch!”) I agreed, and the poor little porker was destined for our dinner table gallows.

Now, don’t get me wrong. I do LOVE pigs.
Pork, Bacon, Pancetta, Prociutto, Sausage…
There is nothing about this gentle, smart and gorgeous (hmmmmm… Probably not 3 words you’d string together for something you plan to eat… ) animal that I don’t love.
Having said this, you’d be right for thinking that I probably shouldn’t eat them then if I feel that way, but alas… they are just so damn tasty!

Anyhoo, we were getting a piggy and it was going to be good.
If you’ve ever eaten Babi Guling, you would realize, our guests were in for a treat.

So, the big day came and the reception was in full swing.
Time to eat.
The roasted pig came out in all her glory, not so much a baby suckling but a small pre-teen big enough to feed all 50 of us.
She had the apple in her mouth that Cory requested… “I want to feel like a Viking” were his exact words when quizzed why the fruit filled snout was such a necessity.
She was paraded around the reception on her elaborate alter to loudly repeated Ohhh’s and Ahhh’s, as she so deserved.
She then took residence on the carving table where the Chef proceeded to dissect her for our eating pleasure.
And lastly, she was added to platters of traditional Balinese fare, so our guests could eat what they wanted without leaving their chosen seats.
I was super excited, she looked and tasted so damn delectable, I knew she didn’t die in vain…

This was made especially clear to me when Cory sent a request for her head. “We will eat her all!” he exclaimed.
We will not waste a morsel of this beast.
Look, I’m not squeamish, but this was my Wedding, and instead of gazing fondly into the eyes of my new husband, I was now sharing candlelight stares with a roasted pigs head.

I started dry retching just a little when her brain was removed by Cory and he gave it a sample…
His words… “Not so good, it’s been boiled in her head”
Retch, retch, retch…
Nevertheless, Cory, our good friend Nick, and Cory’s cousin, Bubby all devoured the entire head.
The entire head.

I asked for a post Pig Head review and this was Cory’s reply…
“Ears were good. Flavoursome but Chewy. I can see why dogs like them, they’re tasty and last for ages”
“Tongue was chewy and tasted exactly like the bad breath you would imagine a pig to have, Brain was foul, would’ve rather eaten its arse and the apple didn’t taste like Pork at all…”
“The cheeks… they were goooood”

Now I can certainly attest, there is nothing finer in this world than a good cheek.
Pigs cheeks are one of those amaze ingredients that when prepared and cooked correctly, just can’t be beaten.
They are so damn cheap too, and always a show stopper… this also goes for our other farmyard friend, the Cow.
Beef cheeks are so freakin’ good, it’s actually my favourite bovine cut.
I can never go past them.

So, in honour of our gorgeous sacrificial wedding pig and her equally delicious furry friend the Cow, I’m sharing with you all my Beef Cheek Saag Gosht recipe.
Trust me now, if you are looking for an easy and delicious way to celebrate the humble cheek, then look no further than this tasty Indian curry.
However, when it comes to this recipe, all you Hindu Sisters and Misters may want to turn the other cheek… or make it with Lamb shoulder which is just as good.

Until Friday xxx

5.0 from 1 reviews

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Beef Cheek Saag Gosht
Author: 
Recipe type: Lunch Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2kg Trimmed Beef Cheeks - halved if large.
  • 2 tbs Ghee
  • 1 large brown Onion
  • 3 cloves Garlic
  • 3cm thumb of fresh ginger
  • I bunch of Coriander - leaves reserved for serving.
  • 10 Curry leaves - optional
  • 4 cardamon pods crushed lightly
  • 1 Tsp each of – ground Ginger, ground Cinnamon, ground Turmeric, ground White Pepper, Fenugreek seeds.
  • 2 tsp each of – Coriander seeds and Cumin seeds roughly crushed in a mortar and pestle if you have one or substitute for ground.
  • 2 tsp each of Smoked Paprika, Hot Chilli powder and Salt
  • 1 can crushed tomatoes
  • 1 cup of water
  • 1 pack of frozen spinach – thawed and drained (or 1 bunch of Spinach, blanched, chopped and drained… I’m just lazzzzyyyy!!)
Instructions
  1. Pre-heat your oven to 150c
  2. Mince together in a small processor the Onion, Garlic, Fresh ginger and the stems and roots from the fresh Coriander.
  3. Heat a large casserole or heavy based oven proof dish (20cm x 30cm) over a med-high heat. Sear the beef cheeks in batches until well browned and caramelized. Remove from the heat and set aside.
  4. In the same pot/pan heat the ghee, then add the onion mix. Cook stirring continuously until becoming fragrant then add the Curry leaves and all of the spices. Cook stirring for another 2 minutes until they are fragrant and no longer raw, then add the tinned tomatoes and the water.
  5. Stir well, then return the beef cheeks to the pan in a single layer on top of the sauce. Wrap well with 3 layers of foil to enclose (3 layers will stop the steam and juices from evaporating in the oven) and cook for 5 hours.
  6. Once cooked, remove the cheeks, and stir the spinach through the sauce and reheat on the stove.
  7. Place the cheeks into your serving dish, spoon over the sauce and serve with a scattering of the reserved Coriander leaves.
  8. *** Tip: Serve with rice and a dollop of Yoghurt or as part of an Indian Banquet

F.F… Moroccan Chickpea and Lentil Soup

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Today’s Friday Feast, is a true Winter Warmer in more ways than one.
This spiced soup will certainly warm those cockles on a frosty eve, but it will also warm the soul…

It’s Vegetarian and, even Vegan if you forgo the Yoghurt (but honestly, I believe the Yoghurt makes it AWESOME, so only skip this step if you truly have to…).
So, you can feel good about the fact that no cute, furry little critters had to meet their maker for your eating pleasure, yet it’s hearty enough to satisfy even the hungriest, man sized stomachs (Unless said stomach is my husband Cory’s… that carnivorous man would eat the ass out of a low flying duck…).

It’s totes easy on the wallet too… This pot of Soup will feed an entire family, and you could do it for under $10.00.

And, to top it all off, it’s also super healthy. SUPER HEALTHY!!! Now that’s warming….

So if you’ve had just a few too many cheeky Winter Reds and feel the time is nigh to start that Holy Shit Summer’s Coming! diet…
Or, maybe you just want to counteract the giant Double-Cheeseburger you ate for lunch?…
Hop to it, get yourself a pot of this super easy, and damn delectable Soup on the stove, and I promise you’ll put it in your Top 10 repertoire forever more.

Man, I’m good to you all aren’t I…?
Until Monday xxx

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Moroccan Chickpea and Lentil Soup
Author: 
Recipe type: Lunch, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 1 Leek - halved, then finely sliced
  • 3 medium Carrots - diced
  • 3 large sticks of Celery - diced
  • 1 tbs Olive Oil
  • 3 tsp ground Cumin Seeds
  • 3 tsp ground Coriander Seeds
  • 1 tsp hot Chilli powder - add more if you like it hot
  • 2 tbs Tomato Paste
  • 6 cups good quality Vegetable stock - homemade is best… see tip
  • 400gm tin of crushed Tomatoes
  • ½ cup dried Brown Lentils
  • 1 bunch fresh Coriander
  • 1 tin Chickpeas- drained and rinsed
  • 120gm Baby Spinach
  • Salt and Pepper
  • Plain Yoghurt to serve
Instructions
  1. In a heavy based pot, add the oil with the Leek, Carrot and Celery. Cook stirring for around 5 minutes until the veg has started to break down.
  2. Add the spices and cook stirring for a further minute until fragrant, then add the tomato paste and cook for a further minute.
  3. Add the Stock and tinned tomatoes, then add the finely chopped stalks from the coriander with the dried lentils. Stir to combine, then bring to the boil. Lower to a simmer, place the lid on the pot and cook for 30 minutes until the lentils are soft.
  4. Add the Chickpeas and the Baby Spinach, stir until the spinach is wilted and then add most of the Coriander leaves. Season well.
  5. Serve with a dollop of Yoghurt and a scattering of the remaining Coriander.
  6. *** TIP: To make my Vegetable Stock, I use ANY leftover herbs and vegetables that are on the way out in my fridge, and I generally make it at night.
  7. Roughly chop the veg and place in a stockpot or large saucepan with 2 roughly chopped Onions, 10 dried bay leaves and 1 tsp whole peppercorns. Top with 5.5 ltrs water and bring to the boil. Simmer with the lid on for 2 hours, then leave on the stove top overnight to extract as much veggie flavour as possible. In the morning, drain, then measure into 4 x 1ltr and 4 x 1 cup portions, and freeze in zip-lock bags until needed.

I am Nanna, hear me roar…

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Now, as you all are aware, especially after watching my MKR odyssey, I can pull some pretty amaze food out of my Akubra (YES, I own an Akubra, and it’s AWESOME)…
Case in point; The Grand Final Consommé.
But, although these types of meals occasionally make a cameo on my dinner table, it’s really not what I’m all about.

I’m an absolute Grandma, and proud of it.
I delight in making preserves.
I take pure joy in creating sauces and jams, and baking hams.
I make everything from scratch because I find it therapeutic, but on the plus side, it’s cheaper and better for you.

A $20.00 spice drawer can take you around the World for over a year. Who needs Contiki, when you’ve got Cumin?
Stocking up on a decent baking store will be the best pantry investment you’ll ever make, especially considering it’s actually just as easy to make your own muffins from scratch using a bowl and spoon, as opening a ready made box from the supermarket cake aisle.
And although it seems scary and super time consuming at first, making fresh pasta is one of the simplest things you can do and doesn’t actually require an expensive machine, just a rolling pin and some pent up, dough kneading aggression.
I just visualize the last time Mrs.Moo got into my red nail polish… ARGHHHHHHHH Must. Beat. Dough!

I’m inspired by all the great chefs, especially women, but I’m truly inspired by my idols, Margaret Fulton, Stephanie Alexander, Charmaine Solomon and Maggie Beer.
Ladies who began their careers in the eras of waste-not, want-not and are all about fuss-free cooking from the pantry, fresh, seasonal ingredients and secondary low-cost cuts.

Like every other mother out there, I’m crazy busy.
I have 2 children (3, if you include my husband… am I right, ladies…eh?) and I work.
There is little time for visiting the supermarket every day, besides the fact that going to the shops with unruly kids in tow, is at the top of my Things I’d rather do less than get a pap smear list.
Now, don’t get me wrong, I love to spoil my family and friends with outrageous 3 course feasts (which by the way, don’t have to cost the Earth either… stick with me peeps, I’ll show you some stuff…), however on a weekday basis, I need to look at my pantry and make tasty, interesting food for dinner, with what I have on hand.

I also have a budget.
I’m sorry, but eating Salt-baked Chateaubriand every night, will send us straight to the cleaners.
I need to make Chicken thigh memorable and Lamb shoulder shine.
I need to cook with the seasons, not against them.
Luckily for me, I believe secondary cuts are actually tastier, and fruit and veg is always better in the prime of it’s harvesting life, so cooking cheap and delicious meals, doesn’t actually take much work.

The aim for my blog has always been, accessible food with minimal fuss. My food, my way, and that’s definitely what I’m bringing you today.
This One-Pot Wonder (I appreciate the comical irony in this dish, considering I was once called a One-Pot Wonder…) is so tasty, you will definitely want seconds and you could make it for under $15.00.

So friends, Because I’m all about keepin’ it real, I will certainly share with you my low-cost everyday meals.
My food isn’t always going to be loaded with bells and MKR whistles, sometimes the simple and cheap dishes are all we need to be inspired, and get creative in the kitchen.

Note to Everyone: My recipes are a guide, bend them to your will…

I have hundreds of cookbooks in my ever expanding collection and my favourite, has and always will be The Margaret Fulton Cookbook.
Maybe it’s just nostalgia because Margaret taught me how to bake scones as a girl, or maybe it’s because there’s absolutely no fuss there, just honest, timeless food.
In any case… ohhh Margaret, how I worship thee!

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Chicken Drumsticks with Roasted Panzanella
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 8 large Chicken Drumsticks
  • 2 x 200gm punnets of Cherry Tomatoes - or if you’re feeling fancy use lovely baby heirlooms… or use 3 large tomatoes cut into wedges, the choice is yours…
  • 1 large Red Onion, sliced into 12 wedges.
  • 4 large waxy Potatoes, peeled and sliced into wedges - I use Kipfler but any waxy variety will do, for that matter, any potato variety will suffice.
  • 1 small Red capsicum, sliced into wedges
  • 6 whole cloves of Garlic
  • 1 small bunch of fresh Sage - or use 1 tbs dried instead.
  • 1 cup of stale bread, torn into chunks - I use sourdough, but any bread will do.
  • 1 cup of Chicken stock
  • 2 tbs of Tomato Paste
  • 1 tbs Dijon Mustard
  • Fresh Rocket leaves to serve.
  • Salt and Pepper
  • Olive oil
Instructions
  1. Pre-heat your oven to 200c
  2. In a large roasting dish, place the tomatoes, potatoes, capsicum, onion and garlic. Scatter over the sage leaves then season well.
  3. Rub the Drumsticks with 1tbs of oil and season well, then place them in the dish on top of the vegetables.
  4. In a small jug, mix together the stock, paste and mustard. Season well and pour around the Chicken.
  5. Place in the oven and roast for 45 minutes.
  6. Tumble the bread over the top and return to the oven to roast for a further 10 - 15 minutes until crisp and browned.
  7. Serve with a scattering of fresh rocket and enjoy!

F.F… Bree’s Berry Muffins… 2 ways

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One thing I truly love, is Saturday baking with my girls.
Therefore, this F.F. isn’t so much a Friday Feast, as it is a reason to get the muffin tins out over the weekend and get some freshly baked cakes onto the cooling rack.

Now, because I’m a gal who enjoys variety (just ask poor Cory about the size of my wardrobe…) and I’m also just as much an Angel, as I am a Devil… (again, just ask my long-suffering husband), I’m giving you two recipes today, for the price of one!
Yes, yes… you can thank me later…

I am acutely aware of the allergies affecting a lot of people today, as well as the health benefits associated with abstaining from Gluten and Dairy etc., although, I personally tend to not give a hoot about the latter most of the time… Cream…? OHHH Yeah, Come to mumma!

Anyhoo, it’s because of this and the fact that I often like to send Mrs.Moo to school with something truly digestive-abiding in her lunchbox, that I have two very different, but sort of the same recipes for Berry Muffins.
One, leaves all the good stuff in… and one, takes all the bad stuff out.
In any case, whichever way your fancy leads you, rest assured they are both equally delicious and both so damn easy, it’s almost a crime.

So get that bowl and spoon and get baking peeps, even if you don’t have kids… who the hell doesn’t LOVE a muffin? (As long as it’s not a muffin top…)
Until Monday… xxx

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Mixed Berry, Oat and Yoghurt Muffins
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 225gm Plain Wholemeal flour - can substitute for white flour
  • 2 heaped tsp Baking Powder
  • 150gm Caster Sugar
  • 30gm Rolled Oats
  • 200gm plain Greek Yoghurt
  • 3 Eggs
  • 80ml Rice Bran oil - or any vegetable oil you have
  • 1 tsp vanilla extract
  • 100gm frozen or fresh Blueberries
  • 100gm frozen or fresh Raspberries
  • Extra Oats and Demerara sugar for sprinkling
Instructions
  1. Pre-heat your fan forced oven to 180c (or 200c for conventional)
  2. Line a 12 hole muffin tin with muffin cases.
  3. Place all the ingredients (except the berries and sprinkle ingredients) into a mixing bowl together and stir until just combined.
  4. Divide half the mixture between the muffin cases. Divide half the raspberries and blueberries between the cases, then top evenly with the rest of the mix. Now top with the remaining berries… if you are short on time, you can skip this step and add the berries into the bowl with the other ingredients, I am just slightly OCD and like every muffin to be uniform in fruit content…
  5. Sprinkle the tops with some extra oats, and if you desire some demerara sugar (it’s gives them a delicious, sweet crusty top)
  6. Place into the oven and cook for 15 to 20 minutes. They are cooked when a skewer comes out clean, be careful not to overcook as they will dry out.
  7. Enjoy!

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Raspberry, Coconut and Almond Muffins
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Gluten, Dairy and Egg free
Ingredients
  • 175gm Gluten Free Self Raising flour
  • 50gm Almond Meal
  • 1 heaped tspn of Gluten Free Baking Powder
  • 30gm Moist Coconut flakes
  • 50gm Coconut Sugar - can substitute for Brown sugar
  • 250ml smooth Apple Sauce
  • 1 tsp Vanilla Extract
  • 100gm fresh or frozen Raspberries
  • 20gm Slivered Almonds for sprinkling
Instructions
  1. Pre-heat your fan forced oven to 180c (or 200c for conventional)
  2. Line a 6 hole muffin tin with muffin cases.
  3. Place all the ingredients, except the berries (add the berries, if you are short on time) and slivered almonds, into a mixing bowl together and stir until just combined.
  4. Divide half the mixture between the muffin cases. Divide half the raspberries between the cases, then top evenly with the rest of the mix. Now top with the remaining berries.
  5. Sprinkle the tops with the slivered almonds
  6. Place into the oven and cook for 25 to 30 minutes. They are cooked when a skewer comes out clean.
  7. Enjoy!