Jump to content

sartoric

participating member
  • Posts

    1,382
  • Joined

  • Last visited

Everything posted by sartoric

  1. Thanks, I'm going to try these too.
  2. Welcome to my ear worm !
  3. @Captain you are a stirrer ! People, we don't eat koalas or dolphins
  4. @HungryChris This was cooked briefly in a really hot cast iron pan, about 3 minutes per side, then into the oven for 5 minutes. You could cook it on a grill (that's what we call a barbecue I think). I reckon it be would great sous vide, but I don't have one. A good thing about the meat is that it is very sustainable, and they do a lot less damage to the environment than beef cattle.
  5. @Smithy I sort of wished I hadn't explained Skippy, now I can't get the annoying theme song out of my head ... The flavour is great, reminiscent of young venison (according to my cooking God Stephanie Alexander) although I can't compare the two, not having tried venison. It is very lean and has the lowest cholesterol of any meat. The cut in the picture was just labelled "steak" - I suspect rump. Next time I would buy fillet. After I took the photo, I sliced it across the grain into thin rounds, it was still a bit chewy, but great taste made up for that. This as my first attempt at cooking kangaroo, although I've eaten it in restaurants before. I'll keep trying. The meat is sourced from the open range, so wild. Not sure how you could farm them, you'd need really high fences !
  6. Skippy steaks with a "not quite ratatouille sauce". Served with two potato mash, roasted broccoli and sourdough for mopping. I probably shouldn't use Australian idioms on this forum, but on this occasion I couldn't help myself. To explain, "Skippy, the Bush Kangaroo" was a long running and very popular children's TV series in the 60's and 70's. It featured an amazing kangaroo who saved someone's life in nearly every episode. There were 90 episodes (repeated endlessly for decades) so really quite a feat Now we eat our national emblem, which is not a problem, there's millions of em.
  7. JoNorvelleWalker, sorry, I could have added, the recipe is based from one on a site called Damn Delicious. Others above are correct, the tenderloin is the smaller breast muscle. I cut them in half lengthwise for satay, as it's easier to thread one piece onto the skewer than several bits of meat. The curry powder is Malaysian. Edit to add, I often don't know what the terms used on here mean. Cultural differences I suppose, but Google usually tells me....grits was foreign to me !
  8. An Italian homestyle chicken soup. Chicken broth, mirepoix, chopped thigh fillets, diced baby tomato, sliced mushrooms and risoni pasta. Topped with a spoon of pesto.
  9. Here you go... The chicken tenderloins get halved lengthways and marinated in a mix of coconut milk, grated ginger, lemongrass, minced garlic, Malaysian curry powder and palm sugar. Later they are threaded onto bamboo skewers and barbecued hotly and briefly. The peanut sauce is a combo of crunchy peanut butter, my chilli paste, lime juice, dark soy sauce, water and palm sugar. Stir until sauce like. For the salad I combine torn baby cos, diced cucumber, marinated mushrooms (from yesterday), diced spring onion and mint leaves. There was dressing with yesterday's mushrooms, so I added to that with a splash of soy and some peanut oil. I topped the salad with fried shallots and fried garlic bits. Eat.
  10. Chicken satays with peanut sauce. Served with rice and mixed salad.
  11. Chicken schnitzel with a fresh tomato chilli sauce, fried sage leaves and onion. Served with marinated button mushrooms, a green salad and yesterday's garlic bread.
  12. I like laksa too Captain, yours is looking good. Big welcome to another Gold Coast member ! I've been in the pool today, first time this summer, phew it's hot.
  13. We're having a bit of a heatwave, > 35 C for five days now with high humidity and afternoon thunderstorms. So, I thought salad, Caesar salad with chicken. Then realised I'd need the oven for croutons, would need to fry bacon, and boil eggs, DOH ! Did it anyway. With garlic bread on the side, well, the oven was on.....
  14. I call these Italian kebabs. Cherry bocconcini, baby roma tomatoes and basil on toothpicks, dressed with salt, pepper, EVOO and balsamic.
  15. A kind of Vietnamese pho ga. Soup stock, roast chicken shreds, straw mushrooms, baby Roma tomatoes, rice noodles, various herbs, crushed nuts, chilli vinegar and fried shallots.
  16. A Malaysian style chicken and potato curry. Served with steamed rice, roti bread, papaya chutney, plus some pineapple and cos lettuce for crunch.
  17. Fried rice with leftover char siu pork belly, a few prawns, some chicken, beans, peas and spring onions.
  18. They look so good, crab is my favourite food ! Are they broad beans ? What's in the crab cakes ? Many thanks...
  19. Lions head meatball soup from "Homestyle Chinese cooking with pictures" published in 1975. Essentially minced pork and crab, lots of wombok, ginger and spring onions.
  20. Thai red curry chicken sauce, served over rice. Som tam and papaya chutney on the side, with lettuce for wrapping.
  21. Chicken and pea samosas with homemade sweet chilli sauce (less sweet, more chilli than the commercial variety).
  22. Roasted char siu pork belly, with som tam and some stir fried green vegetables.
  23. A simple tuna pasta with capers, lemon and chilli. Served with salad and olive bread.
  24. I think it's the light Vicatko, they were cooked in plain water...then mixed with red onion and bacon sautéed in butter. The photo was taken next to a range hood with the light on. I try to use natural light, but sometimes it's too dark outside !
  25. What an interesting topic, thanks Shalmanese guy. There are so many pertinent comments above, I think we enjoy a mix of planning/winging it, and local/familiar. We love to try the local specialties of wherever we are - fried tarantula anyone ? Sometimes once is enough. Researching possible restaurant choices before a trip is fun for me, and planning sightseeing around a meal destination is often possible. Markets and supermarkets/food stores are always on the agenda. If we find a "not this country" restaurant with a pleasant setting/atmosphere and the food is good, chances are we'll return. We don't get totally hung up about ordering local, sometimes that works well. I recall the best pasta carbonara we've ever had was in France ! i also refuse to eat some things, dog and cat (although I might have eaten cat unknowingly) and of course, people and pandas.
×
×
  • Create New...