sartoric

I made a kind of longevity noodle dish. These wheat noodles are over a metre long, the broth is enhanced with wombok, baby pak choy, mushrooms and chicken slices. Topped with coriander, green onion and chilli crisp, plus toasted sesame seeds. Gong hei fat choi !

Things in a bowl #35. I made a broth with charred onion, ginger and garlic in chicken stock with a bit of soy sauce, sesame oil and miso paste. Briefly marinated chicken thighs with gochujang, ginger and garlic then pan fried, added baby bok choy to wilt, and served the lot over garlic rice. Nice. Topped with coriander, onion slices and chilli crisp.

It’s not ready yet @FauxPas. I’m giving it 4 weeks before trying. Won’t be too much longer and I will be sure to report 😉

I had some suboptimal news, it called for congee. Harissa chicken tray bake with potatoes, cherry tomatoes and olives. Served on a bed of mixed greens with a blob of yogurt and a flatbread. Saturday night with the Carolines and I made a sardine dip plus another no knead baguette. A cool snap in the middle of summer called for warming beef casserole. This one with mushrooms and pearl onions, served on mash with garlic beans.

A favourite pasta dish with chicken sausage, anchovies, garlic and sampari tomatoes. Lots of basil and Parmesan to finish. Yesterday I tried my hand at a no knead baguette and I reckon it turned out pretty well. Dinner was a pesto spinach and cheese lasagna from the freezer with said bread.

This ended up in the bin. It was a chickpea and vegetable curry I have made many times before. The whole thing smelled and tasted of capsicum which I detest. The only difference is I opened a new bag of chilli powder. I bought it from the Indian grocery in town and it was labeled “chilli powder extra hot (capsicum annum)”. It certainly was hot. Note, this is not a blended powder for beans and the like, but rather whole dried and ground chillies. Anyways, the rest of the 200g pack will be sprinkled on the herbs growing in the garden to deter critters. I have bought myself a bag of cayenne to replace it 😉

Ha, what would we complain about if not the weather? The dressing was so simple, oil from the tuna can (chilli) and a squeeze of fresh lime, salt and pepper.

Miso eggplant on rice Things ina bowl with gochujang and minced pork Store bought ravioli, spinach and ricotta in a mushroom sauce. Salad because it’s so damn hot. Mangoes from our tree and tuna from a can. Things in a bowl stir fry edition Pad kra pow Another Saturday night with the Carolines. The dip is pesto, the cheese is smoked and the figs are divine.

Picnic chicken, baked not fried after the 11 secret herbs and spices 😉 with flat chips and salad. Things in a bowl, chicken on rice, baby pak choy and the last of the bag of bean sprouts. That’s 5 in a row where I’ve managed to use them all before the slime sets in !! I better give up now. Saturday night with the Carolines. Veggies, fruit, dip, cheese, note my dried mango slices from our tree.

The things in bowls series continues, this chicken has a lime, maple syrup and garlic sauce although you can barely see it. I served it on a bed of rice, simmered baby pak choy and white beech mushrooms, then topped with bean sprouts, herbs and fresh chilli. Next night, same bowl different content. This is poached chicken drumsticks in bone broth with smoked paprika, garlic, onions and herbs then deboned and served on rice. A separate salad with fennel, mango, blue cheese, baby Roma tomatoes, avocado and rocket.

I’m also dealing with an embarrassment of mangoes. This is what 5 dehydrator trays of sliced mango look like.

Things in a bowl, the almost bun cha version. Spicy pork patties on rice with white beech mushrooms, salad stuff, fresh chilli, mint and coriander all drowned in nuoc cham.

Thanks for these tips. We are expecting 39°C today, but will put the air on before it gets too hot inside. I might get an esky out to put it in. That’s easy enough to do. Thanks again.

I managed to score a proper crock at a second hand store last week. Yesterday we mandolined half a large cabbage and two fennel bulbs, massaged them with salt and crammed into the crock. Hope it works, cross fingers for me please 🙏

This week we had Friday night with the Carolines for a change. Here is a plate of smoked rainbow trout with a spread of cream cheese, yogurt with capers and garlic chives, some cornichons, lightly pickled red onion and sourdough baguette on which to build one’s tasty bite. Last night I made a salad with mango, fennel, rocket and blue cheese, dressed with a vinaigrette and scattered with toasted walnuts. Served with a lobster tail smothered in garlic butter and some more of the red onions for colour.