Crab and Avocado Spring Rolls

Crab and Avocado Spring Rolls
12 spring roll wrappers
Vegetable oil for frying
FILLING
1 avocado chopped, 1 cup crab meat, 100 grams of camenbert cheese chopped, 2 tablespoons creamed cottage cheese, 1 tablespoons of Dijon mustard, ½ cup of tomato (no seeds), 4 Chopped spring onions, half cup chopped spinach, Salt and cracked pepper

Mix together and place a heaped desert spoon full onto each wrapper and fold into roll - dip your finger in a bowl of water, and wet the edges of the wrapper, as though you were licking an envelope to seal it - roll it like a burrito, tucking up first the corner nearest, then the left and right corners in, and finally roll into the familiar cigar shape. Don't over fill! Fill a deep fry pan halfway with vegetable oil, and heat it on medium until small bit spring roll wrapper sizzles. Fry gently until crisp and golden - about 4 to 5 mins - remove and drain on paper towels. Serve with the cooling Cucumber Avocado Dip and mixed fresh chopped Salad,

Cucumber Avocado Dip
Mix together in processor 1 cucumber - no seeds, 1 avocado, 1 tbsp finely chopped onion, 1 tbsp green bell pepper (finely chopped), 2 tablespoon chopped fresh mint, half cup plain Greek yogurt, 2 tablespoons lemon juice, 1 clove Russian garlic, salt and pepper to taste. Can garnish with sprinkle of paprika and mint sprigs

Roasted Smoked Glazed Ham on the Bone

Roasted Smoked Glazed Ham

HINT: Soak ham overnight in cold water if very salty. 
Preheat the oven to 250°C.  Remove the ham rind. Score across the fat in diamond pattern and stick cloves on.  In saucepan melt 1/2 cup English marmalade, 1/2 cup port, 1/2 cup fresh orange juice, 1/4 cup honed, 1 tbsp lemon juice, 1/4 cup dark sugar, and 1 tbsp Dijon mustard on low heat to form a thick paste. Put ham on a rack in baking dish and brush with glaze.  Put in oven.  After 10 mins baste with glaze and reduce temp to 200.  Keep basting with glaze every ten mins.  Done when the glaze is well browned.  Remove and allow to rest before carving.
Sauce to go with ham - cut up 4 Granny Smith apples - add a pat of butter, 2 tbsp brown sugar and 1/2 cup lemon juice - wrap in 2 layers of alfoil, allowing space and place in oven with ham. 
Vegetables: Cut up potato, pumpkin, turnip, beetroot, sweet potato, carrots and some sweet onions (red onions or eshallots).  Steam until starting to go tender.  Coat in olive oil, sea salt, cracked pepper, dry herbs of choice.  Put in small uncovered baking tray and cook with the ham.  Don't put in with ham as juices in pan can be too salty.  You want nice crispy vegetables. 
Serve with steamed greens of choice.

Roast Pork Crackle - Mmmm!

Vegetable Bake!

Recipe: 

Mixture of vegetables - chopped large onion, chopped shallots - about 4, include root veg such as sweet potato / pumpkin / potato etc and other veg as on hand - about 4 cups full of vegetables in all, cut into small bits. Add in a large handful of grated cheese - I used half parmesan and 1/2 cheddar, 6 eggs, 1/2 cup oil, 1 cup SR Flour, chopped parsley and any fresh herbs you like, salt and pepper to taste, can add cayenne pepper if you like it a little more spicy and I added 2 rashers of bacon chopped. Mix it well. Sprinkle top with paprika and bake in 180 degree oven for 3/4 to 1 hour depending on when cooked and brown on top. I use a large flat glass dish or use a deeper dish which will take a little longer. Have a go!

Local Butcher - Yummy Easy Cook Meats

Chicken Maryland's marinated in tomato & garlic from the local Cooktown butcher CTQ Meats - delicious!

Yummy Hamburger from Cooktown Cafe!

Cooktown Food Connect! Yummy!

Well with our first order to Cooktown Food Connect we've been looking forward to the organic fresh picked local fruits and vegetables.  

We have not been disappointed!

Smoked Cod with Food Connect Vegetables

Tropic Tomatoes - Sweet

Served simply - salt and pepper is all I need!

Ginger for Stir Fry's

Chopped Asian Vegetables, spring onions, carrots etc - Soup, Stir Fry's and Spring Rolls

Becky's mixed salad greens -buttercrunch, cos, tatsoi, endive, red corals, rocket and marigold. 

Vegetarian Spring Rolls - Asian Style

Indian Butter Chicken - Comfort Food!

Oil, 2 tbsp real butter, 1 large onion chopped finely, 2 tsp lemon juice, 1 tsp garlic paste, I tsp ginger paste, 1 tsp garam masala, 1 tsp curry powder, 1 tsp ground cumin, 1 bay leaf, 1/2 cup cream, 1/2 cup yogurt, 1 cup tomato puree, pinch cayenne pepper (more to taste) pinch salt and black pepper, 500g chicken pieces (on bone tastes better)

Heat butter and oil in pan to medium heat and saute onions until soft and translucent.  Stir in all spices and lemon juice.  Stir for a minute then add tomato and cook a few Min's - keep stirring.  Stir in cream and yogurt and lower to simmer 10 Min's.  Set aside.  Brown chicken in oil over medium heat.  Season with extra garum masala (a teaspoon) then stir in a few tablespoons of sauce and simmer until liquid reduced then add to sauce and cook until chicken cooked.  Serve with rice.

Ever Tasted Green Ants!

FROM GUURRBI TOURS
Cooktown, With Nugal-warra Elder, Willie Gordon

Yangga, green ants, have many medicinal uses and are still widely used to combat coughs and colds. They are either eaten alive, or crushed and inhaled like a vapour rub to open up the sinuses. They can also be rubbed into the skin, or taken as a drink with water.

Mothers with infants rub green ants on their breasts to make the milk flow, and many believe that, taken in high concentrations, green ants act as a contraceptive. 

The ants make their nests - Gambul yangga - by folding up leaves and fixing them together. The picture (right) shows a nest in the early stages, but if you look up when you're in the bush you can usually spot their nests in the trees, like large balls of leaves.

Each nest has several queens, which are many times larger than the worker ants. You can see the difference in sizes in the photo.

" Information and images from Guurrbi Tours, Cooktown - http://guurrbitours.blogspot.com.au/2010/07/yangga-amazing-green-ant.html "

Finger Lickin' Faye-tucky Fried Chicken!

Well sometimes ya need a little fry and I don't mean Stephen - though he is also a comfort!  This is easy to make and is moist chicken with a crunchy coating!

How to:

Chicken pieces, flour mixed with your favorite dry spice flavours - eg: paprika (smoked), cumin, pepper, chilli, coriander, garlic, cayenne (scant), onion,tumeric (good for colour) and salt (use a vegetable salt for extra flavours) and can use dry herbs - basil, sage, marjoram, parsley).  For health the super spices with antioxidants are  Cinnamon, Ginger, Oregano, Paprika, Rosemary, Thyme and Turmeric though in fried dish maybe not so healthy!  

What I do is get a large freezer bad and add the flour and then spices and dry herbs and taste - you can get a good idea of the final flavour this way and over time develop your perfect flavour combination so take note of amounts.  Now soak the chicken pieces in buttermilk (I just make up powdered skim milk that is stronger than normal and add vinegar or lemon juice to 'sour' it instead of buying buttermilk and it works very well).  Leave in fridge overnight.  When ready to cook remove chicken pieces and place in bag of flour - have oil heating ready - to medium heat not smoking! - so once chicken is coated well you can place in oil - I test oil is ready by dropping a little flour in and if sizzles without 'boiling' which is too hot - it is ready - then place chicken pieces in - do not over crowd pan or you will not get crunchy chicken coating- fry until golden turning once - remove and drain on a wire rack over paper towels.  Serve and enjoy!

Cooktown Discovery Festival Fast Food!

When the festival is on I give in and get some fairy floss, a hot dog on a stick some home made tropical ice-cream, some delicious home made preserves and sauces to take home!  Good days!

Tropical Feasts

Sometimes living in the tropics is so good!

Farm Soup with Lamb Shanks

Have shown this recipe before but can't resist posting latest pic of a delicious Farm Soup -  the last one I pasted with video was very rich and used ham hocks - this one is with lamb shanks - so follow the previous recipe but with lamb!

Fish for dinner?

Hoping for fresh fish!

These Were Delicious!

The wish for fresh isn't always fulfilled but a gourmet meal can come in a tin!

Check out this excellent blog example of how to eat sardines in style - http://tinyurl.com/6osl2s9 showing sardines, with caramelised eschallots and red wine vinegar on sourdough toast - garnished with coriander, served with Eggs (of course).  Yummy!

What I had was just as delicious!  I always make sure they are bristling sardines in olive oil and have found the King Oscars the best!

Prawns / Shrimp in Creamy Coconut Curry Sauce!

Prawns in yummy Creamy Coconut Curry Sauce! Easy to make.

In two tablespoon of peanut oil fry of some thinly sliced onions (2 medium onions) over moderate heat until soft (not browned) add in one large grated carrot and greens of choice - I used thinly sliced silverbeet (about 2 cups full) .  Add one tablespoon of favorite curry powder (I use Clive of India) and stir for couple of minutes to release flavours (don't burn).  Pour in one tin cream of coconut and 1/2 cup chicken stock (can use stock powder or cubes) stir through until combined add in good amount (depends on size) of green prawns and stir until pink (eat one to test doneness).  

Don't overcook - as will continue to cook in hot curry sauce even off the heat.  Prawns should have a crunchy bite, be juicy and tast of the sea!  If prawns are overcooked they are terrible and rubbery without much taste.

Meat Browning - Maillard Reaction! Yum!

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The Maillard reaction is a way of browning. The sugar reacts to the amino acid and a range of flavors are produced. All I know is the flavours are delicious!

Pan fried steak and onion gravy

Pan fried sausages

Nana's Chicken Stew - Yum!

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Simple one pot Nana's Chicken Stew.

Carrots, celery, onions, potato, water to cover, one vegetable stock cube, salt and pepper, whole chicken thighs.  

Bring to boil and immediately turn down to gentle simmer.  When chicken just cooked remove and put aside to rest.  

Continue to simmer until all vegetables are soft and the stew mixture has thickened.  Cut the chicken to bite size and return to stew.  Simmer until chicken warmed through and fully cooked.  

Serve!  Enjoy!

Slow Roast Beef

Slow roast Angus Beef (blade steak) with a Southern Style US BBQ dry rub for seasoning, roast veg and greens with an onion gravy - melt in the mouth!

Food Porn or Just Something Delicious to Eat! Perfectly cooked food in your own home. Mmmmm!

Perfectly cooked T-Bone Steak - tender & juicy!

Endeavour Prawns in Tempura Bater - crispy and so delicious!

Beef Rissoles, Tatties and Gravy - old style comfort food!

Pork Chops Perfectly Cooked! Delicious Porky Goodness!

Who doesn't love a perfectly cooked juicy pork chop with home made gravy and steamed fresh vegetables.  What are you having for tea?

Local Butcher Corned Beef And Cabbage

Corned Beef with Cabbage

 This is  real comfort food.  I grew up having corned beef and cabbage with boiled potatoes and carrots.  With the leftovers the next day we had corned beef fritters with home made tomato sauce.

You'll need 1 corned beef brisket, 1 tbsp malt vinegar, 2 large onions, 1 tbsp brown sugar, 6 black peppercorns, 2 bay leaves, 4 cloves, 1/2 a cabbage, 4 potatoes, 4 carrots, your favorite mustard
In a pot large enough to hold the corned beef place the beef, vinegar, sugar, peppercorns, bay leaves, 1 onion with the cloves stuck in, 1 carrot and water to cover and bring to a boil.  Turn heat down to low for a gentle simmer and.  Cook until fork tender - about 2 - 3 hours.  Remove flovourings and all but meat and water.  Cut rest of vegetables into serving sizes and slice cabbage.  Add these vegetables to the pot of cooked corned beef and  return to a simmer until all are tender.  Serve corned beef slices with the vegetables and mustard and some of the cooking liquid.

You may like to make a mustard sauce.  Melt 1/2 tbsp butter and stir in 1 tbsp mustard until well combined.  Stir in 1 tbsp flour until forms a paste.  Cook for a minute to cook the flour.  Remove from heat.  Gradually add 1 cup of the cooking water until smooth then cook while stirring continuously.  Return to the heat and bring to boil while stirring until thickened.  Add 1 tbsp malt vinigar and stir through.  Serve hot over the corned beef.

Note: Corned beef can be very salty.  If you find the meat is too salty for your taste try bringing the corned beef to a boil in plain water first, discard the water then follow recipe above.  If you find a good butcher who corns his meat it should not be a problem!

Mustard &Parsley Sauce

Good handful Flat Leaf Italian Parsley chopped, 1 heaoed tablespoon Butter, 1 heaped tablespoon plain flour, 1/2 cup full cream milm and 1/2 cup cooking liquid (more if sauce is too thick), 1 - 2 tablespoon seeded or dijon mustard, salt & pepper, to taste

Melt butter in a saucepan then take off heat, add flour and mix to make a paste, start adding liquid mixture bit by bit to avoid lumps intil all combined and smooth.  Return to a moderate heat and cook until starts to thicken - keep stirring all the time, add 

parsley, and salt & pepper to taste and cook until thick enough - either pour over sliced corned beef or put in a small jug to serve.  

The Simple Things In Life - Fresh Produce

Some fresh fruit and vegetables simply served - minimal is often the way to go!  Let the produce be the star! Yum!

Tropical Fruits

Vine Tomatoes - on buttery toast with salt and pepper!

What can we make with these?  Minimal prep and serve!

Steamed and served - salt cracked black pepper butter!

Onion, Leek, Bacon and Broccollini Crustless Quiche

This quiche is great to take on a picnic or for a light evening meal.

Ingredients: 1 tbs olive oil, 2 onions, finely diced, 1 leek finely chopped, 1 clove garlic crushed, 1/2 cup chopped bacon, 1 bunch broccollini chopped, 4 eggs whisked, splash of milk, salt and freshly ground black pepper, 1/3 cup grated Parmesan cheese

Preheat oven to 200°C. Heat olive oil in a large fry pan over moderately high heat. Saute onion, leek, garlic and bacon for 2 minutes or until soft. Add broccollini and toss over a high heat for 3 mins or until just beginning to soften.  Turn heat to low. Pour egg mix over and stir so egg coats everything, season with salt and pepper. Stir through grated cheese. Wait until the base is set - top will still be half cooked.  Place under a hot grill to brown and finish cooking top.  Middle will be cooked but lovely and creamy.

Serve with a salade or crusty bread and butter,

Onion, Leek, Bacon and Broccollini Crustless Quiche

Nana's Lamb Stew - One of Our Favorites!

This stew is tasty, easy to make and low cost. 

Ingredients

4 Lamb chump chops (can use 4-quarter or neck chops to equal amount), 3 large brown onions chopped, 1 teaspoon of raw sugar, 1/2 cup tomato sauce, 2 teaspoons vinegar.  

Method

Use a heavy based fry pan add a tablespoon of oil and brown meat in small batches so it doesn't 'stew'.  When meat is browned cook the onions in the same pan until soft .  Put meat and onions aside.  Make a gravy in the same pan using the browning and juices.  To make gravy add one heaped tablespoon of flour and mix to paste with juices and remaining oils and any lamb fats. Slowly add one cup of water and blend well to avoid lumps.  Cook until simmering and allow to thicken.  If it seems very thick add another 1/4 to 1/2 cup water then add sugar, tomato sauce and vinegar and mix well.  Return meat and onions to same pan and bring to a very low simmer with lid off.    Slow cook until the lamb is falling off the bone - about one and 1/2 hours.  You can allow stew to continue cooking to thicken and reduce the sauce.  Serve with steamed vegetables - potato, carrot etc.  You can add the cooked vegetables to the stew for the last 20 minutes to warm through.  Serve with peas, spinach, broccoli or your favorite greens.

Same recipe with lamb neck chops - melt in the mouth tender and so tasty! 19th June 2011

September 2013 with 4-Quarter Chops