sartoric

Those Aldi pork gyoza which were disappointing in soup, actually turned out okay when baked with Thai red curry paste and coconut milk. I added broccolini and topped it off with bean sprouts and chilli crisp.

We have a regular Saturday afternoon catch up by video with a friend from our old stomping ground. Sundowners is a term used in the Northern Territory of Australia referring to drinks as the sun goes down after a hard days work. I know it has an alternative meaning, this isn’t it. She has the same Christian name as me, so we’re known as “the two Carolines” and we do sundowners on Saturday.

Absolutely love a roasted cabbage 🌸

I bake a sourdough loaf once a week. I’ll have to try it out, assuming I can find it, lol.

Dinner last night was snags, aka sausages, aka tube steaks. These are chicken, feta and parsley from Aldi, I like to mostly cook through, then split and finish off. I first saw this technique at a food van in Monserrat outside Barcelona. It’s a great way to ensure your snags are cooked. Served here with warm potato and bacon salad, smashed cucumber and sautéed mushrooms. That’s a bit of hot mustard on the side.

Sure. Sift 125g of plain flour with 1 tsp baking powder and a pinch of salt. Mix in 125g greek yogurt. Divide into 2 balls, roll out and cook in a dry tava or flat pan, a minute or so each side.

The goat and potato curry gave us an encore performance, this time with Nagi Maehashi’s smashed cucumber salad and my never fail yogurt flatbread. I did trick up the curry a bit, with extra sautéed red onions and tomato purée.

I learned something new today, and apparently we grow kamut here in Australia.

Here’s another episode in the series “things in a bowl”. This is pork gyoza (from Aldi) with broccolini and bean sprouts in bone broth. While I usually love everything Aldi, I won’t be buying these mean little things again. Perhaps Japan has spoilt me.

I’m lucky to have a friend who hobby farms a small herd of goats. This is a Meera Sodha recipe for a simple goat and potato curry. Served with cumin rice, a bit of salad and my homemade mango chutney. Please excuse the poor lighting.

Despite the heat here, I needed room in the freezer section, so the osso buca had to come out. Served with mash and garlic asparagus.

There is virtually nothing authentic about this Thai green chicken curry, but it’s how we like it with potatoes and spinach.

I live in Australia, so doubt you would have access to this brand - Anko.

Almost the same as yesterday, sautéed onion, garlic, wombok and mushrooms with sliced chicken on brothy rice.

Thanks @KennethT that makes sense. My current single burner is a cheap Chinese made one. Soon though, we will be renovating the kitchen and installing a 4 burner. This is something I’ll have to watch out for.