Wednesday, November 4, 2015

Pork fillet with seared watemelon

Another savoury dish with watermelon....very yummy I was told!
I made this a few days ago as a menu special.
Easy to prepare and serve!
I used pork fillet but you could use a nice pork chop or cutlet instead.
Cutting 50 - 70 gm medallions from the pork fillet and flattening them out a bit. Then season the pork with salt & pepper,  searing the pork in a hot  oiled pan, reduce the heat to finish cooking.
In another pan that has been lightly oiled and heated, add the watermelon that has sliced or diced into nice even presentable peices. sear until lightly coloured and lightly season with salt.
present the pork and water melon on a plate. I served mine with broccolini and chat potatoes and dress with some balsamic reduction.
I also deglazed the pork pan with white wine and added a touch of sweet chilli sauce with a dash of soy sauce.

Tuesday, October 27, 2015

Grilled Spatchcock with rocket, watermelon and fetta salad

A weekend special at work. Firstly we boned out and butterflied the spatchcock, then marinated the spatchcock in herbs , garlic, lemon juice and olive oil. To cook it was seared in a hot pan to crisp the skin then finished in the oven.
For the salad, sauté the watermelon in a little vegetable oil and season with salt and pepper. The salt adds lots to the flavour of the salad.
Mix the watermelon, fetta and roquette add some shredded basil and coriander leaves,  drizzle with a little olive oil.  Arrange the salad in a bowl ,place the spatchcock on top and drizzle with balsamic reduction.

Wednesday, September 16, 2015

Prawns with betel leaves (Miang kham)

Miang kham at Long Table sky bar and restaurant in Bangkok.
This is a modern addaption of miang kham. It was absolutely fabulous! It's sweet, sour, spicy, crunchy and aromatic!
The other dish at the side of the photo is a crab and coconut dip with rice cakes.

I was looking for a sky bar to go to ( there are quite a few in Bangkok) so did a bit of searching and decided on Long Table, which had a good review and wasn't outrageously expensive.

I had a beautiful evening there, enjoying the food, drink and company and would go back again

Moroccan chick stack

Moroccan chick stack with mango salsa

Tuesday, August 11, 2015

Australian truffle season

Australia has been growing truffles  (the little black/brown fungi which grows in the ground under oak trees) for some years now and my old home town  Canberra produces some very high quality truffles.
I was recently back there and was reminded that it was the  Canberra truffle season and they were available at the Fyshwick food markets. So I had to get some.
My first time buying truffles. I had eaten them before of course. The grocer told me about the truffle season and suggested  some uses. He reminded me of one.use I had previously heard; put them in a container was eggs and the eggs with absorb their earthy exotic flavour. Other suggestions were to put a little chunk in olive oil for a month or two.
Last week I made a chicken and mushroom risotto  with a little truffle folded though at the end.....yummy!
Today I tried the eggs I had put with the truffles. Just fried egg but it was delicious, it just took those eggs to another level!  Giving that fried egg a  beautiful beautiful exotic flavour.
Tomorrow will be eggs again for breakfast and after the truffle eggs are gone I wonder if i will be able to go back  to  plain eggs again.
Australian truffle season goes from about May to August, if I remember correctly.
Http://visitcanberra.com.au/pages/the-truffle-festival-canberra-region

Sunday, August 9, 2015

Tom Yum Seafood

This was my menu special I made on Saturday night. Inspired by the Thai classic soup.
Thai food in Thailand has so much more flavour than outside of Thailand. Thai's are not afraid to put more aromatics  into their food, lemon-grass, kafir lime leaves, galangal, lime juice and fish sauce.

Saturday, August 1, 2015

Sea Bass with ratatouille

The restaurant I went to is called "Indulge"  it is on Sukhumvit road in Bangkok Thailand. It is a few doors down from the corner opposite Terminal 21. I had passed here and read the menu before and it had looked interesting.
We just wanted a simple and easy meal. So I order the Sea Bass.
This has to have been one of the most artistic presented dishes I have had. The simple description was "Sea Bass with Ratatouille"!
There was olive and basil oil painted on the plate, red, yellow and green capsicum (pepper) purees and basil foam and of course the finely cut ratatouille.  It was  very nice!