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Continue reading →: Wok-fried garlicky greensfrom Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen–and Everything in Between(page 148) by Pippa Middlehurst I substituted crispy shallots for crispy garlic. Very good, but I still prefer Nigel Slater’s asian greens with garlic and oyster sauce (more Unami) Served with pan seared tuna topped with “Double Trouble-Hot Chilli Wasabi Mustard” and…
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Continue reading →: Crispy Duck Confit With Garlicky Duck-Fat Rice and Picklesloosely inspired by Crispy Koji Duck Confit With Garlicky Duck-Fat Rice and Umeboshi Recipe: https://www.seriouseats.com/crispy-koji-duck-confit-with-garlicky-duck-fat-rice-and-umeboshi I was lazy and had duck fat to use. Sushi Rice (the only short grain I could get quickly) washed to remove most of the starch. Microwave 10m. Mix with duck fat and preserved garlic.…
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Continue reading →: *Crushed avocado, soft eggs and chilli-lime saltfrom Matt Moran’s Australian Food: Coast + Country (page 18) by Matt Moran Hardly needs a recipe but I loved it, although the chilli-lime salt was more “salt-lime chilli”. I would add more chilli and use a lot less salt next time. Delicious!
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Continue reading →: NSW: Paddington: Izy.AkiThis is a must try. Presentation, flavours, service, and atmosphere all excellent. Omakase style. Choose your saki cup. Highly recommended to let Aurelian choose matching sake for each dish. Probably won’t get all the ingredients correct, but here goes (I will add more as I remember more). “The Egg” (free…
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Continue reading →: NSW: Hawkesbury River, Mooney Money: Oyster ShedHighly recommended. Menu Seafood Patter Side Salad Pacific Oysters (Natural) Smoked Trout Pate
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Continue reading →: Whole-wheat spaghetti with lemon, basil, and salmonfrom Giada’s Kitchen: New Italian Favorites by Giada De Laurentiis (p100) Tasty and quick! Whole-wheat Spaghetti. (As it was available at the local, I substituted Girolomini spelt spaghetti)
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Continue reading →: Gigli with chickpeas and za’atarfrom Ottolenghi Simple by Yotam Ottolenghi (p191) Something simple, reasonably quick, different, and delicious.
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Continue reading →: Giorgio’s risotto with porcini mushroomsfrom A Year at Avoca: A Cookbook (page 167) by Simon Pratt I just made the regular vegetable stock from vegetable scraps collected over the last few weeks (kept in the freezer) and needed to use it, hence this recipe was chosen. I omitted the optional cream (and used more butter and Parmesan) Delicious!
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Continue reading →: Spaghetti with tuna, anchovies, olives and mozzarella (Spaghetti alla Caprese)from The Pasta Bible / Classic Pasta / Greatest Ever Pasta / Cook’s Encyclopedia of Pasta: The Definitive Guide to Choosing, Making Cooking and Enjoying Italian Pasta by Jeni Wright (p116) Simple quick and delicious!
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Continue reading →: Galway Bay mussels with tomatoes and chillifrom A Year at Avoca: A Cookbook by Simon Pratt (p 21) Served with crusty bread. I loved the sauce, but the mussels needed a lot more cooking than the recipe indicated. I should have blanched them in boiling water before adding them to the sauce. (see the method in “Mussels with saffron…
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Eastington@Paddington 