Eastington @ Paddington

Cereals & Grains, Chickpeas

Spiced chickpea wraps with tahini dressing

Published by

Marcus

on

January 16, 2025

from Thug Kitchen / Bad Manners: The Official Cookbook : Eat Like You Give a F*ck (page 32) by Thug Kitchen and Michelle Davis and Matt Holloway This was good, but not worth the effort (both in cooking and cleaning up). I probably overcooked the chickpeas trying to get them…
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*Favourites, Poultry, Turkey

*Sous-vide Turkey Breast with Crispy Skin

Published by

Marcus

on

January 12, 2025

Last years Deep Fried Turkey Breast “Porchetta” was very good. But t J. Kenji López-Alt at Serious Eats came up with this alternative, and it is the easy winner: https://www.seriouseats.com/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving. Turkey breast cooked in the sous vide at 63C for 3 hours. Skin cooked in the oven at 200C for…
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*Favourites, Trout

*Confit of Petuna ocean trout with fennel salad

Published by

Marcus

on

August 15, 2020

fromTetsuya by Tetsuya Wakuda I depart from the cooking method in the book (which was adapted for home cooks). After marinating the trout overnight in the refrigerator, it is place in a non reactive dish on a bed of carrots and celery (so the fish does not touch the pan) and completely…
Continue reading →: *Confit of Petuna ocean trout with fennel salad
*Favourites, Mushrooms, Pig

*Pieds de Cochon Farcis aux Morilles (stuffed pigs’ trotters with morels)

Published by

Marcus

on

June 29, 2010

from Memories of Gascony by Pierre Koffmann (p287) Recipe can be found here: https://www.watoday.com.au/lifestyle/cook-like-a-celebrity-chef-20090821-eteu.html If I cooked this again I would probably try presenting it with cross section slices.
Continue reading →: *Pieds de Cochon Farcis aux Morilles (stuffed pigs’ trotters with morels)
*Favourites, Canapé/ Starter, Desserts

Angus Extravaganza

Published by

Marcus

on

April 29, 2006

21 May 2023 George’s Lamprais curry: Excellent. The only clues have was that the meat was won in a a raffle. “Lamb, blade steak, chicken thigh and pork belly – all cooked a little differently. The lamb and beef were boiled first and then used that stock to cook the…
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