Seasonal at its best

Melbourne has been too hot to eat or think about food. And i have been a very tardy blogger. It is hard to be enthused about food when you have heat stroke (and yes I realise playing soccer in the middle of the day in 40C heat was not my smartest move).

Somehow my garden seems to have made it through the heat, with some burnt ferns that should bounce back, and a couple of burnt tomatoes but not too many. We even got our first couple of ripe toms on the weekend which was pretty exciting. The seedlings of leek and celery that i put in the weekend before have mostly died though.

And for cooking? It has mostly revolved around salads, BBQ, and for one dinner, just icecream. Luckily having all the makings of a salad in the garden makes life a bit easier and the grocery bills down.

My fave salad is still the beetroot salad. We have some amazing heirloom beetroot that just need a shave, some lemon and oil and seasoning, and damn that is a good salad. In this case served with salmon, my mother-in-laws potatos in a salad, and the steamed beetroot leaves and some beans from the garden

I havent downloaded all my photos so dont have pics of the tomatoes, zucchinis and cucumbers or the amazing sweet corn. The 6 different varieties of basil are doing really well though and the cinnamon and lemon basils are really adding that special something to slads, sandwiches and basically any meal! The real quantities have come from my beans and my rocket. i just love the purple colour and have been adding it to everything, even sambos!

We went to a Day on the Green staring Leonard Cohen a few weekends back. The show was amazing as was Paul Kelly in support! The best thing though is that you get to relax on picnic rugs and bring your own food. I am just getting too old to go stand at gigs all night (and my back never forgives me). I went with the garden theme and made a quiche using stuff from the garden pictured below. From memory it had onion, zucchini, beans, beetroot leaves and silverbeet and tomatoes. It was bloody good! All the salads were garden specials too ;) Oh and the eggs came from the inlaws and are the best eggs I have ever eaten. Real, fresh, free-range eggs. A bit of babaganoug in the corner there too.

And lastly for today I want to talk about this wildrice salad. Basically I cooked up some brown and wildrice. I drained and rinsed the rice until cold and then added spring onions, a lot of basil and mint, some pepitas, sunflower seeds and raisins. A little bit of red capsicum and dressed with orange rind, olive oil, honey and lemon juice. Oh and some cumin and corriander spice. This salad was absolutely a winner, my husband fought me for the leftovers the next day.

Am waiting for my tomatoes to really start ripening, I have many ideas awaiting!

What are you guys eating in this hot weather?

Kangaroo Recipes part 2; stir fries

Happy New Year to all! Hope the break was restful, not too stressful, and full of fabulous food… and unlike me eaten in moderation ;)

I finally have a chance to finish off my posts about kangaroo. Over the break we were fed many other types of meat and different functions and I struggled to eat them as they seemed so much heavier than roo. I was nice to come home and have a simple BBQ of marinated roo and salads made from vegies from the garden. More to come on our lovely garden and the vegetables it had waiting for us after 10 days away.

The following pictures are of stir fries I have made several months ago so I won’t endeavour to put up exact recipes. To be honest it would be guessing anyway, as I never follow recipes for my stir fries anyway. As long as the basic principles are followed, tender tasty roo should be the result. I have used both the fillet and the steak that are available from supermarkets in Australia, and while the fillet is marginally better, there is not a noticeable difference.

I found Kylie Kwong’s ‘Simple Chinese cooking’ to be a great resource for simple stir fries and techniques and now use it as a guide only. The basics need to be there – good seasoned wok, peanut oil, metal spatula, very short cooking times and never overcrowding the wok. I also find marinading the meat, particularly for roo which is very lean, to be important.

This dish was a black bean based roo dish. I used Lee Kum Kee Black bean and garlic sauce, which I used to marinade the meat in (mixed with soy and sesame oil). Any vegies you like can be used, cook the meat first for about 1.5 minutes, in batches until seared but tender. Remove meat, then fry vegetables, again in batches and not for long. Return all ingredients to the wok and pour over a sauce made with black bean, soy and sugar. This dish is repeated often in our house as it is so quick and tasty.


This extreme close up is of my take on sweet and sour kangaroo. The sweet was in the form of fresh pineapple and the sour from the sauce based on lemon, malt vinegar, sugar, garlic, ginger and fresh tomatoes. Coriander is a good final addition, and again, marinade the meat in either the sweet and sour sauce or just some soy/ vinegar/ water/ cornflour mix. The meat I sliced very thinly across the grain. I found the meat broke up a little in this dish, I may have over marinaded the meat, but Nathan liked the texture of the shredded tender meat.


This was Sichuan salt and pepper roo, served with steamed Asian veg, rice and pickled radish from the yard. This was an absolute winner. I used the recipe for Sichuan beef from Kylie Kwong and served the Sichuan pepper and salt separately so everyone could put as much as they liked. The meat was super tender and as it had been stir fried on its own, really quick.


The pickled radish was pickled in salt and sugar for 40 minutes, the liquid drained and then tamari and sesame oil sprinkled over the top. I have done this with daikon too and I absolutely love it.

If you would like more specific recipes for the sauces, leave a comment but the idea is to make the sauces to taste with whatever you have on hand. I just love the versatility of Kangaroo; so far I haven’t made a bad dish with it.

And no I do not work for a Kangaroo meat company ;)

Kangaroo Recipes: Part 1

I have been quite tardy with the posts. Life seems to get in the way sometimes doesn't it? My apologies to my small readership ;)

I have been meaning to do a series of posts on my experimentations with kangaroo. Up until recently, my cooking with this native meat of ours was limited to the BBQ and spaghetti bolognaise and lasagne (which I have blogged, see recipe index). All fine recipes and a good substitute for other meats. Lately though we have been trying to think more about hip and up to the minute topics such as food miles, and sustainability. We could never be vegetarians but we are not the typical Aussie type who needs meat in every meal. I am happy with some sort of animal product once or twice a week. If my body needs more it lets me know through cravings.

It seems crazy that we are still farming beef and lamb, which may work in the European countries, but in this tougher land of ours, makes little sense in terms of farming practise in Australia, esepcially in the drought. These ruminant animals with their hooves rip up our topsoil and their four stomachs leads to copius methane production. They require large amounts of water, directly and indirectly through feed. With a figure of 25% of our emissions being due to our four legged friends, at home we really started to feel that this type of meat should be a luxury or once in a while thing, rather than a weekly part of our shopping list.

Kangaroo, on the other hand is a relatively soft-imprint-on-the-land meat. Being mammals they do not produce methane, and are very light on the ground. Moreover, it is very hard to farm kangaroo, but much of our inland pastures are full of these transient creatures (which anyone driving at dusk in country victoria quickly finds out). The method of killing kangaroos, is considered humane - shooting (though is killing any creature ever 'humane'). There are estimated millions of roos in inland Victoria and NSW, and the farming requirements are pretty much nil, apart from needing liscenced shooters to kill them.

Apart from these 'lofty' reasons for eating roo, the mince is supercheap ($6-7 a kilo) and the fillets and steaks are comparitive to other meats. And importantly, they taste great, are low in fat, keep well in the fridge and are high in iron.

Having said all this, my mother would never touch it, considering it a 'dirty' meat and I think this perception is quite prevalent in Australia, probably due to years of kanga mince being sold as pet food. My understanding is that all kanga meat for human consumption is triple checked and export grade (which domestically sold cattle meat is not).

On to the recipes. The easiest way to eat kangaroo is to BBQ it! It is a lean meat though, so should be coated or marinaded in oil and whatever other flavours you like so that is doesnt burn. This is the mariande I most often use, but any other spcies or herbs may be used.

BBQ marinade

Olive oil

garlic

native or other pepperberries, crushed

lemon myrtle

parsley

Mix ingredients and coat kangaroo fillets for at least an hour. Bring to room temperature before grilling. Cook for 3-4 minutes per side, depending on the thickness, rest for 5 minutes, season, and enjoy. Do not overcook, this really does need to be medium at the most. Lemon is also very good in the marinade.

The picture below shows a meal I made for myself one night. I made a quick mushroom sauce with the steak and instead of potato mash i made cauliflower and parmesan mash, which was beautiful.

Shepherds pie and variations

Kangaroo mince goes absolutely beautifully in shepherds pie. I use this recipe with modifications. One is that I obviously use kangaroo mince, the other that i had a spoonfull of vegemite and of curry powder to the mince. The shots below show two different accompanying salads. One was a grated carrot salad which is a staple in this house, and the other was a salad that involved some cherry truss tomatoes, roasted.

I have also experimented with topping with a pumpkin/ potato mix mash and this is just lovely. There needs to be at least one potato in the mash or else it is too runny, but this can always be fixed by adding breadcrumbs.
I have also made a kangaroo stew. I used home-made chicken stock and seared the kanga before adding it to the mix. The stew doesnt need to be cooked for too long with the meat, but after 40 minutes, I found the meat was still tender (which can be a worry when cooking kangaroo due to its lean-ness) . I wont include a recipe as most people have a stew recipe they use.

Arabic Mousakka

I didnt know what else to call this dish. It resembles a Mousakka, but contains no bechamel or cheese, and is served with rice.

2 eggplants, sliced

onion

1kg mince

tomato paste

salt, pepper, mixed spices

pinenuts

2 potatoes sliced

2 tomatoes sliced

parsley

Firstly, grill or fry the eggplant slices

Brown the mince with onions and garlic and spices (mixed spices are good) until cooked and add parsley and pinenuts.

Lightly grease a baking dish. Arrange potato slices in one layer at bottom of dish. Top with one layer of eggplant slices. Place cooked mince on top of each eggplant slice and then top with another eggplant slice (like a sandwich). Top eggplant with tomato slices. Dilute a couple of tablespoons of tomato paste into enough water to just cover the dish contents. I also added a tin of tomatoes to the top, but this is not really necessary. Bake in oven for 30-40 minutes or until bubbling and fragrant

Serve with rice and salad

I have also been using Kangaroo fillet in Chinese style cooking, which tastes great! The quick stir-frying technique works really well for kangaroo and I have tried many different variations and haven't been dissapointed yet! More recipes to come in part 2... enjoy

A rainy day of baking...

The weather this weekend was crazy. On Saturday, we had rain, hail, winds, intermixed with bursts of sunshine. The wood heater has been going flat out all weekend. The 15000L water tank we plumbed into half the roof a week ago is now half full. The vegie patch is happy (and a little battered).

After looking forward to spring so much this year, I rather enjoyed this weekend back in winter. I nested a little, baking, and making soup, and filling the house with warmth. I ran out to the garden to pick some salad greens and radishes between downpours, but mostly took an easy weekend. I also fed some king parrots that used our deck as shelter from the rain…

So food wise, first up I decided to bake a loaf of bread in the neglected bread maker. We prefer to make bread using our own hands but it does take a lot of time. This sunflower and burghul wholemeal bread recipe came with the bread maker, and was easy and reasonably good for a bread maker bread. It was a bit heavy though, maybe my yeast was a bit old and maybe my flour was too (have gone and bought fresh everything now)

Nathan then decided to make Anzac biscuits. We used Belinda Jefferies recipe from ‘Mix and Bake’, and the results were fabulous. Anzac biscuits are so easy to make, and were perfect for this rainy weekend (and for morning teas during the week if Nath doesn’t eat them all)

Back to the bread maker, I decided to make pizza for dinner. Using the recipe from the instruction manual, two thin based pizzas were made with absolutely no effort. The base is not as good as the base I prepared by hand using Maggie Beers recipe for the pissalidiere but it was reasonable.

For toppings I decided to try one of our favourites – potato and rosemary. I also dropped some garlic on it and drizzled a fair bit of olive oil and salt, and a little parmasen. It was pretty good, but would have been better if the base was better.

The other pizza was a tomato based pizza with pancetta, mushrooms, olives, sundried tomatoes, artichoke and mozzarella/ parmesan to finish. This was pretty good and not too heavy which was nice.
I served these with a fennel and anchovy salad.

Much too much baking for one day, and I am all carb-ed up now, but it was just what we felt like! Hopefully the next two weeks will fill our tank up so we can set the drip irrigation going for the vegies. So far we are just harvesting the quick green leafy vegies and radishes but the longer growing plants are looking good (apart from some pest problems).

My garden - a work in progress (and constant battle with the possums)

I have been a bit quiet on the blog front lately. I have still been cooking (and obviouly the eating never stops) but all my spare time at the moment is being taken up with my garden.

The unplanted garden...

A moment of insanity in an unnamed supermarket led me to declare to my husband that i just HAD to start growing my own food NOW. Never mind that we need to renovate the bathroom rather urgently, or paint, or a million other things.

And as my husband always does, a 'little garden' became a massive undertaking. We are still not quite done but we are getting there!

levelling out ground for a water tank

We have plenty of room in our yard, but we have one massive problem - possums. Possums who have now had a nibble on my vine cutting, my strawberries, by lemon and lime tree and some seedlings. Thank god they have left my front herb garden mostly alone as I have been gorging myself on parsley, rocket, corriander, dill, rosemary and mint for a few months now. Some of these are going to seed now but I cant complain.

The herb garden

So, this leads to the construction of an electric fence. And also the installation of a water tank. Both are not quite done yet, and i am growing the pumpkin, zucchini and jute out of the fenced area (as they need room to grow everywhere), but we are getting there...

We are also having some bug problems. I think they are little grasshoppers but I am trying to be organic so not sure what to do here. I am growing some marigold and poppy and the garden is surrounded by lavender and rosemary to attract the 'good' bugs, but at the moment, the bad are outnumbering the good...

And this photo is of an unexpected guest we had last week - an echidna! Hoepfully he has been eating some of the ants that seem to be everywhere in the garden at the moment...

We will have to do some netting when the tomatos start flowering to stop the birds but we are getting there slowly. Most of my plants have been grown from seed bought from the Diggers club.

An interesting point - I have planted some seeds that I got from my uncle - molkeyah as it is known in Arabic. In english, this is known as Jute - used to make hessian. Arabs use the leaves in a stew with lamb and lemon and spices for a pretty amazing dish (also called molkeyah) and as I havent been able to find any of this in melbourne's markets, I am going to try growing my own. Apparently it grows as easily as hemp so I am hoping to get a good harvest that I can freeze for the entire year.

Planted - tomatos, capsicums, eggplants, rocket, pak choy, chinese brocolli, corn, beans, beetroot, potatos, carrots (having issues with these), fennel (not doing well), silverbeet (only one plant has survived the possums), beans (climbing), zucchini, pumpkin and jute.

Hopefully in a couple of months, my posts will be about using copious amounts of tomatos! If the possums, birds and wallabies dont get it first of course!!!

Kefta Bil Tahini

This is comfort food for me that reminds me of my childhood. It could probably be compared to ‘rissoles and mash’ if it had to be but it tastes much much better!

This translates to Kefta with tahinin; kefta being a mince meat ball (also known as kofta in other cultures)

It is a very simple dish, the only tricky part being making the tahini sauce, but if you follow the instructions, it should be fine. Serve with steamed basmati rice and a salad.

Sorry i dont have a photo fo the served product - we were all too hungry to wait for a photo!

Kefta bil tahini (serves 4)

Kefta

500 grams mince meat (lamb or beef)
1 onion, diced
1 tomato, finely diced
Bunch of parsley, diced
1 egg
Breadcrumbs
Cumin, coriander, mixed spice
Splash of Tomato sauce
Mixed spices, salt and pepper to taste

Tahini sauce

2-3 tablespoons of tahini
Juice of 1-2 lemons, to taste
Water
Salt, pepper
3 Potatoes, sliced 1cm thick
1 onion, sliced thinly

For the kefta, mix all ingredients with your hands, adding enough breadcrumbs to make the mixture hold shape. Refrigerate the mixture for 30 minutes to give it more hold. When ready to grill, preheat grill to 180C and roll the mixture into balls (about 2 tablespoons worth per ball). Flatten slightly and grill on both sides until cooked.

For the tahini sauce, put the tahini in a small bowl. Add 1 tablespoon of water and beat into the tahini well, until it stops being lumpy and forms a smooth paste. Add another table spoon of water and do the same thing. If you skip this step, when you add the rest of the water, the tahini will coagulate and form a lumpy mess. Add the lemon juice, mix well and then add about 1L of water, stirring well to for a nice sauce.

Arrange the potato slices on the bottom of an oven proof dish (such as a lasagne dish). Top with sliced onion and cooked kefta. Pour sauce over and make sure it covers most of the kefta. if it doesnt, add more water.

Put into an oven at 180C for about 30 minutes (covered with foil), or until the liquid is bubbling and it smells good.

Serve on rice

yummmmmm

Why the Italians invented pasta machines...

They only cost around 30 dollars. So why didn't I get one?

Oh no, I really want to make pasta from scratch. What was I thinking?

After having a lovely pea and parmasen ravioli at Ladro a few months back, I couldnt get it out of my mind. I had to make it for myself! And luckily, the recipe was online at the Gourmet Traveller website!

Apparently there are ravioli cutters too. All this would have made my life much easier. It was actually a rather easy recipe, apart from the actual rolling of the dough and filling the ravioli. My problem lies in the fact that i dont have a very good rolling pin, and i couldnt roll it thin enough. Also, I ate too much of the filling while I was making it and so made myself sick of it before dinner even arrived. Sigh

Having said all that, after serving it with a butter and sage sauce, my husband had nothing but praise for it. I couldnt enjoy it. I think there is still a bag of it in the freezer.

You win some, you lose some.