hey - I decided to share my secret borscht recipe. I figured it's evil to keep all my tasty recipes to my self. So this one you can have.
2 bunches of beets - make sure they are in reasonable condition
1 bunch dill
1 lemon or lemon juice (fresh is nicer but whatever)
1 brown onion
1 egg
sugar
salt
sour cream
ok. yu peel all the beets and halve. If they are enormous beets, they should be quartered or whatnot. However bigger beets are bland and should be avoided if poss.
put the beets in a suitable cooking vessel.
grate the onion. If you're a sissy, you can dice it. Put into the pot with the beets.
get about half the dill. form a bouquet garni with some string, or just put the dill in without cutting, so you can fish it out later with a fork. I do the latter because it's not hard to miss a big floating weed in your soup pot.
fill with water enough to cover the veggie mess you have created and then some.
boil this and then reduce to a simmer until the beets are tender. They should not fall apart. Don't kill the beets. Don't allow the fluid to reduce too much. If the beets become crowded they will sit on the bottom and burn.
when the beets are tender, remove from the fluid and allow to cool. This is an advantageous moment to goof off, eat warm beets, or admire your odd sock collection. You will need to grate the beets so you really do want to piss off and do something else for a while...
when it's all cooled down, grate some of the beets (you will have some beet left over for sandwiches and public sculpture construction). Also, beat an egg, and (if the fluid in the pot is still warm) add a very tiny amount slowly to the egg, constantly whisking. Add more and more till you have a mix that can be added back to the pot without curdling the egg. This gives the borscht it's texture. If you're a sissy I guess you could thicken with cornflower, but what would my grandmother say? If she was dead, she'd come down from her magic cloud and kick your ass. But she's not dead. So it will have to wait.
add the egg mix to the main fluid whilst stirring or whisking. add the grated beets back too. Turn on the heat again and bring to a light simmer. You should be safe if you combined the egg properly, but keep whisking for a while to make sure you don't curdle the mix. If you fucked up well yu will have eggy borscht. Not the end of the world, but not as nice either.
did you remember to take out the dill?? hehe chop up some fresh dill (fronds only, no stem allowed) and add this as well.
You have the basic mixture here and its a matter of balancing sweet, sour and salty - so add the lemon juice first. I usually start by squeezing half a lemon into the pot. The other half I stab myself in the eyes with, because I'm an animator and have a sick sense of humor. then add some sugar and salt. Be sparing at first. You can always add more but can hardly add less. Balance to taste.
serve with sour cream and cracked pepper. can be served hot or cold.
if you are on some kind of hippie detox diet you can serve with natural yoghurt instead of sour cream. If you are a vegan, substitute cornstarch for egg to thicken. There is a reasonable sour cream substitute on the market made of tofu and magical belly lint. Sometimes this is found in Kosher food sections of supermarket, or in vegan emporiums. There's not many vegan emporiums around, which is a shame, because I've always wanted to buy a six pack of vegans to decorate my rock garden.
hint:
on the side, here is something nice to do with the excess beets.
get some fresh goats curd. Not that shitty soft cheese shit in the stupidmarket. You go to a cheese shop and buy fresh goats curd. get some mint and some balsamic vinegar and other herbs you enjoy. chop finely and mix with grated beet. its like a sweet minty tart dip that goes well with fresh sourdough. Not that I can eat fresh sourdough. I fucking envy bread eaters.
平成21年10月24日土曜日
平成21年7月1日水曜日
excuses, excuses
eh, so I've been traversing the globe to scoff wine, cheese, and hotness in excessive quantities. I have been a lazy ass and not updated my blog for ages. I'm doing my taxes, freaking out about money, and strangely feeling rather chipper despite the fact I haven't a clue where my next buck is coming from. Life is crazy and I need to buy a few thousand feet of motion picture film. To this end, I'm going to scribble up some inspirational doodles and stuff that you may wish to procure for filthy lucre and when I have it all organized I will post a link to my fundraisy daisy crazy website. Until then I'm going to continue to neglect things here.
x r
x r
平成21年5月18日月曜日
burning sinuses of doom
I hate stupid colds, and I get them lots.
I'm also about to buzz Melb. for the St Kilda Festival.
Come and offer me a throat lozenge!
:P
I'm also about to buzz Melb. for the St Kilda Festival.
Come and offer me a throat lozenge!
:P
平成21年4月25日土曜日
not-so-lazy morning
Ok - so for a change, I slept in till 8.30 (woozah!). I got up and made breakfast (eggs benedict, just for a little treat - usually I eat meagerly at b-fast time), then set about my autumn cleaning.
I do clean in spring too, but once a year is not enough in my place for a rip-apart decent clean, as the house I am in has issues with damp and my wooden furniture suffers from molds and mildews as the weather this time of year is cool and damp, and I have limited light in some parts of the house.
So, to help combat this, I protect and treat the wood with a home-made beeswax polish that is killer-bee, so to speak.
This type of wax is intended for natural wood finishes - not for lacquer surfaces, painted/distressed surfaces or varnished woods. On this kind of surface I don't recommend beeswax polish, as it containes turpentine which is a strong solvent. Also don't use this on gilt surfaces. If you have antiques with inlay and or gilding consult a conservation specialist for advice.
You can make this easily but have all the windows open in the house/apt, as it's quite a fumy stinker of an experience for the first few hours.
What you will need:
pure beeswax, I prefer chips but you can get lumps of the stuff and bash it up
pure gum turpentine - not the synthetic stuff
essential oils (up to one teaspoon) - you might like to use bergamot, lavender, etc but avoid eucalyptus and orange as these have interesting properties that can damage some surfaces
a jar or tin to use for double boiling, not to be used for food service
a pot for the boiling
some safety commonsense and a few towels to grasp the jar or tin
a spatula that is not for food service (a wooden paint stick or such is good)
OK - here's an important point - this is something not to do if you are absent-minded, if there are children about, or if you are excessively clumbsy. You're going to be double-boiling a very flammable substance and if you don't pay attention you could cause yourself some injury. Follow the instructions very carefully because I'm not going to be responsible for you melting your skin off.
You will need to use a jar or tin suitable for boiling, I use a jam jar and find this is quite adequate. However it's a little tricky to pull out of the water safely, so you might want to use silicone oven mits or something like that.
Put a bunch of chopped wax or wax chips into the jar, and cover with turpentine. Ensure you add more turpentine than required to cover, maybe a centimeter higher than wax. Add any essential oils you like (apart from those that have paint-removing properties! lavender is safe).
NOTE: you may also, if you wish, add some pigment powder to refresh wood color. However, if you don't use pigments on a regular basis I do not recommend this. They are very dangerous if inhaled. Also, if you have a mixture of wood types in the house, it won't serve well to tint as you must tint specifically for types of wood. Nuff said.
Place into a pot of water and bring to a simmer, not a full boil. Stir the contents until all are melted to a clear liquid and remove from the double boiler. Place on an insulated surface (wooden chopping board, or maybe on a dry cloth) and allow to firm - it will form a soft paste. This is then ready to use.
The wax polish is highly concentrated, and not much is required to polish wood. You will need a clean soft cloth to apply the wax with, and then another one to buff the waxed surface with.
Place a small amount of wax on the cleaned wooden surface. Wipe with soft cloth along the grain. A little bit will go a long way so don't overdo it. Allow the surface to sit for half an hour or so to allow the turpentine to evaporate off. Buff the surface with a dry soft cloth, you will have a soft shine and a great tactile surface. This kind of wax only needs to be done annually or bi-annually, or more often on frequently used surfaces such as dining tables or coffee tables, which may require repeat treatments twice a year. The finish will be water resistant, and inbetween waxing you should be able to keep the finish looking good simply by dusting and buffing with a clean soft cloth.
I have to stress again this is a very fume-heavy treatment so please don't do in confined spaces, places with inadequate ventilation, around pets or children or the frail/invalid. The process of making the polish is very heavy on the fumes and so is application. Take care but enjoy the process.
FYI: this recipe is also the base for encaustic paint making - if you wish to make encaustic paint base, dissolve damar resin into the turpentine for a few weeks before making, and do not add essential oils but instead, a teaspoon of refined linseed oil. If you require a very fine quailty encaustic wax, I suggest you consider artisan grade beeswax - this is a little harder to find but any good paint supply store will carry it. I would also encourage experimentation with the proportions as encaustic can take a very long time to dry if the mix is not right. I do have my secret recipe, but ha ha it's a secret!!
Have fun and all that jazz...
I do clean in spring too, but once a year is not enough in my place for a rip-apart decent clean, as the house I am in has issues with damp and my wooden furniture suffers from molds and mildews as the weather this time of year is cool and damp, and I have limited light in some parts of the house.
So, to help combat this, I protect and treat the wood with a home-made beeswax polish that is killer-bee, so to speak.
This type of wax is intended for natural wood finishes - not for lacquer surfaces, painted/distressed surfaces or varnished woods. On this kind of surface I don't recommend beeswax polish, as it containes turpentine which is a strong solvent. Also don't use this on gilt surfaces. If you have antiques with inlay and or gilding consult a conservation specialist for advice.
You can make this easily but have all the windows open in the house/apt, as it's quite a fumy stinker of an experience for the first few hours.
What you will need:
pure beeswax, I prefer chips but you can get lumps of the stuff and bash it up
pure gum turpentine - not the synthetic stuff
essential oils (up to one teaspoon) - you might like to use bergamot, lavender, etc but avoid eucalyptus and orange as these have interesting properties that can damage some surfaces
a jar or tin to use for double boiling, not to be used for food service
a pot for the boiling
some safety commonsense and a few towels to grasp the jar or tin
a spatula that is not for food service (a wooden paint stick or such is good)
OK - here's an important point - this is something not to do if you are absent-minded, if there are children about, or if you are excessively clumbsy. You're going to be double-boiling a very flammable substance and if you don't pay attention you could cause yourself some injury. Follow the instructions very carefully because I'm not going to be responsible for you melting your skin off.
You will need to use a jar or tin suitable for boiling, I use a jam jar and find this is quite adequate. However it's a little tricky to pull out of the water safely, so you might want to use silicone oven mits or something like that.
Put a bunch of chopped wax or wax chips into the jar, and cover with turpentine. Ensure you add more turpentine than required to cover, maybe a centimeter higher than wax. Add any essential oils you like (apart from those that have paint-removing properties! lavender is safe).
NOTE: you may also, if you wish, add some pigment powder to refresh wood color. However, if you don't use pigments on a regular basis I do not recommend this. They are very dangerous if inhaled. Also, if you have a mixture of wood types in the house, it won't serve well to tint as you must tint specifically for types of wood. Nuff said.
Place into a pot of water and bring to a simmer, not a full boil. Stir the contents until all are melted to a clear liquid and remove from the double boiler. Place on an insulated surface (wooden chopping board, or maybe on a dry cloth) and allow to firm - it will form a soft paste. This is then ready to use.
The wax polish is highly concentrated, and not much is required to polish wood. You will need a clean soft cloth to apply the wax with, and then another one to buff the waxed surface with.
Place a small amount of wax on the cleaned wooden surface. Wipe with soft cloth along the grain. A little bit will go a long way so don't overdo it. Allow the surface to sit for half an hour or so to allow the turpentine to evaporate off. Buff the surface with a dry soft cloth, you will have a soft shine and a great tactile surface. This kind of wax only needs to be done annually or bi-annually, or more often on frequently used surfaces such as dining tables or coffee tables, which may require repeat treatments twice a year. The finish will be water resistant, and inbetween waxing you should be able to keep the finish looking good simply by dusting and buffing with a clean soft cloth.
I have to stress again this is a very fume-heavy treatment so please don't do in confined spaces, places with inadequate ventilation, around pets or children or the frail/invalid. The process of making the polish is very heavy on the fumes and so is application. Take care but enjoy the process.
FYI: this recipe is also the base for encaustic paint making - if you wish to make encaustic paint base, dissolve damar resin into the turpentine for a few weeks before making, and do not add essential oils but instead, a teaspoon of refined linseed oil. If you require a very fine quailty encaustic wax, I suggest you consider artisan grade beeswax - this is a little harder to find but any good paint supply store will carry it. I would also encourage experimentation with the proportions as encaustic can take a very long time to dry if the mix is not right. I do have my secret recipe, but ha ha it's a secret!!
Have fun and all that jazz...
平成21年4月22日水曜日
Fancy Feast
Heck I have really outdone myself this evening. I prepared marinated pork ribs, begun bhaja, zucchini and a sweet potatoe & pumpkin pie. Yummo.
Ribs:
The ribs were of the big chunky meaty variety, not those skinny-assed things you gnaw on to amuse yourself for half an hour or so. Here's what you need:
a few cups of chinese rice wine & a good sluice of hon mirin (japanese rice wine)
tamari or soy sauce, enough to darken the color
korean bbq sauce of your choice, or shrimp paste - a generous tablespoon (the spoon of doom)
sliced garlic, a good amount - 3 big cloves
allspice - not the cake makin kind - the asian cookin kind
sesame oil - sluice away
a strap of ribs from a chinese butcher - as I mentioned these are the chunky substantial ones cut across the bone, not along the bone with crap-all meat. You want to marinate big luvverly hunks of satan-meat. (lapsed jew at the keyboard, folks)
Ok. Mix up all the marinade ingredients in a baking dish. Cut the pork into reasonable chunks for cooking. Try to keep it large enough to look like a portion of meat - if you cut it too small it may dry out during the cooking process.
Let this sit for a few hours in the fridge. You will need to turn them over after a while to ensure both sides are allowed soaking times. (if you bought the right kind of ribs there's no way you'll submerge with the quantities I've specified)
When you're ready to bake, preheat oven to 200 centigrade. Pour off the marinade into a container and reserve in the fridge. Throw those mothers in the oven and leave them for maybe 50 minutes or so, just until they are caramelised and looking super-mega-tasty.
Begun Bhaja & Zucchini:
Once you have the meat cooking, you have time to frolic in eggplant-land. This is a basic classy way to do eggplants in Indian cuisine. Recipe courtesy of a stunning Indian model whooping it up in Europe :) I added the zucchini because it's a nice contrast and provides a quick side to the meal of a 'green vegetable' nature.
You just need to grab a bunch of eggplants, zucchinis, tumeric, salt and mustard seed oil. If you're feeling adventurous get some black mustard seeds too.
Pls note there are mild and spicy versions of mustard seed oil. You will have to experiment with this - I use the mild stuff and jazz it up by pre-sauteeing some mustard seed so it's got a bit of zing as well as texture and aroma.
I also prefer to use the long skinny aubergine rather than the big fat ones. I think they come out very sweet and are a fave for me to cook (and grow - by the truckload, along with thai eggplants which are killer bee in stews).
The eggplant needs to be cut into thin strips lengthwise. Don't cut your fingers off trying. If you don't keep sharp decent knives in the house, you will have issues with this. Go to the local place with dangerous looking knives of decent quality and take a step in the right direction before doing this little side dish.
In any case - don't cut them too thin - or they'll be hard to manouvre about in the pan when cooking.
You need to combine tumeric and salt pretty much fifty fifty. And you'll go through a reasonable amount of both, so be prepared for that, depending on how many eggplants you're going to cook up. You place the cut eggplant in your little puddle of spice, and the idea here is not to really coat the eggplant, but dip it on both sides and rub it into the eggplant gently for a moment. Just do them all and pile them up, and then these need to sit for half an hour.
Cut your zucchini in the same manner. You can rub them in the spice too if you like, it's not really important.
So you're going to fry this up when the rest of the meal is ready to go, because it's very fast to cook.
Get a nice big frying pan onto a high heat. Get some mustard seed oil in the pan, and mustard seeds too if you're feeling adventurous. If you're cooking with mustard seeds, you want to let these fizzle and sizzle in the oil until they start popping before you add the eggplant. Otherwise, just let the oil hit smoke point, and reduce the temperature so you can fry the eggplant without setting your kitchen ablaze.
Load up the pan with eggplant. Make sure there is enough oil to generously fry the eggplant, it should not be dry. When it is browned, turn and fry on the other side. Place on papertowel to absorb oil, and keep going till you run out of eggplant. Take the lovely oil in the pan and fry up the zucchinis in the same manner.
Sweet Potatoe & Pumpkin Pie:
Ok this one is a little weird for some of you. It's actually a gluten free/dairy free recipe that could easily be made vegan. I make it because my son has a very strict diet. You'll need a food processor and a mixer too.
Here are the ingredients:
Silken tofu or egg tofu - a few handfuls
2 free range humane eggs
some soy milk (I use vitasoy so mily light, it's a great product and gluten free)
2 cups diced pumpkin, steamed
2 cups diced sweet potatoe, steamed
a handful of gluten free ginger-nut cookies
a handful of gluten free crackers
some nuttelex (dairy-free margarine)
cinnamon, nutmeg, allspice (the cake kind), vanilla essence or paste to taste
3/4 cup gluten free self-raising flour
sluice of apple cider vinegar
Preheat oven to 180 celcius.
First you make the crumb base. It's kind of like the sort of thing that goes on the ass of a cheesecake, but we're not making cheesecake. Combine the crackers and cookies and a spoon of margarine in a food processor and pulverize. Grease a cake tin or souffle dish, and press the mixture into the bottom.
You will then be pulverising other ingredients and combining.
Do the cold stuff first.
Place the tofu and eggs together in the food processor and turn it into slimy goop. Put this into a mixing bowl for beating.
Place the pumpkin and sweet potatoe in the food processor with a little soy milk and turn into sludge. Yes, sounds nice doesn't it? Do it anyways.
Make sure you're ready to mix the second the hot stuff hits the bowl, or you could make it in advance and piss fart about for a few hours. I'm not one to dawdle. So let's prepare to mix this up..
Into the soycurd mess that's already in the mixing bowl, put in the spices & vanilla essence, flour and vinegar. Whizz it up. Add the veggie slime, mixing as you add it. If it gets too thick, you may want to add a little soy milk. It should not be runnier than pancake mix, but not quite as thick as a cake batter. It's hard to mess this up though.
I am going to also note here that you might want to sweeten this. I don't because my son goes apeshit if he has sweet stuff. If you want to, you could use sugar, maple syrup, a little brown sugar, or even some finely cut pineapple would be nice.
Ok - pour this into the dish and put it into the oven. It should take at least half an hour to cook, and will rise and brown on the surface. Make sure it has risen all over - not just around the edges. If it's still wet in the middle you just need to let it keep baking for a while.
Ok all of these foods are of different origin, but because they are all warm flavors they work well together.
The reserved marinade can be boiled in a saucepan if needed for reserve sauce, although there should be a great dripping sauce from the pork baking dish. If you want to make everything look like a sliced up eat-a-thon, thinly slice the pork, drizzle with the drippings, lay out with the begun bhaja and zucchini and serve pie on the side. Another possible use of the marinade would be to immediately use for some chicken - but if you don't have any on hand, best not to hold onto marinade, even if it's tasty. Dump it down the drain if you have no immediate use for it.
Have fun, make a big mess, have a glass of wine!
Ribs:
The ribs were of the big chunky meaty variety, not those skinny-assed things you gnaw on to amuse yourself for half an hour or so. Here's what you need:
a few cups of chinese rice wine & a good sluice of hon mirin (japanese rice wine)
tamari or soy sauce, enough to darken the color
korean bbq sauce of your choice, or shrimp paste - a generous tablespoon (the spoon of doom)
sliced garlic, a good amount - 3 big cloves
allspice - not the cake makin kind - the asian cookin kind
sesame oil - sluice away
a strap of ribs from a chinese butcher - as I mentioned these are the chunky substantial ones cut across the bone, not along the bone with crap-all meat. You want to marinate big luvverly hunks of satan-meat. (lapsed jew at the keyboard, folks)
Ok. Mix up all the marinade ingredients in a baking dish. Cut the pork into reasonable chunks for cooking. Try to keep it large enough to look like a portion of meat - if you cut it too small it may dry out during the cooking process.
Let this sit for a few hours in the fridge. You will need to turn them over after a while to ensure both sides are allowed soaking times. (if you bought the right kind of ribs there's no way you'll submerge with the quantities I've specified)
When you're ready to bake, preheat oven to 200 centigrade. Pour off the marinade into a container and reserve in the fridge. Throw those mothers in the oven and leave them for maybe 50 minutes or so, just until they are caramelised and looking super-mega-tasty.
Begun Bhaja & Zucchini:
Once you have the meat cooking, you have time to frolic in eggplant-land. This is a basic classy way to do eggplants in Indian cuisine. Recipe courtesy of a stunning Indian model whooping it up in Europe :) I added the zucchini because it's a nice contrast and provides a quick side to the meal of a 'green vegetable' nature.
You just need to grab a bunch of eggplants, zucchinis, tumeric, salt and mustard seed oil. If you're feeling adventurous get some black mustard seeds too.
Pls note there are mild and spicy versions of mustard seed oil. You will have to experiment with this - I use the mild stuff and jazz it up by pre-sauteeing some mustard seed so it's got a bit of zing as well as texture and aroma.
I also prefer to use the long skinny aubergine rather than the big fat ones. I think they come out very sweet and are a fave for me to cook (and grow - by the truckload, along with thai eggplants which are killer bee in stews).
The eggplant needs to be cut into thin strips lengthwise. Don't cut your fingers off trying. If you don't keep sharp decent knives in the house, you will have issues with this. Go to the local place with dangerous looking knives of decent quality and take a step in the right direction before doing this little side dish.
In any case - don't cut them too thin - or they'll be hard to manouvre about in the pan when cooking.
You need to combine tumeric and salt pretty much fifty fifty. And you'll go through a reasonable amount of both, so be prepared for that, depending on how many eggplants you're going to cook up. You place the cut eggplant in your little puddle of spice, and the idea here is not to really coat the eggplant, but dip it on both sides and rub it into the eggplant gently for a moment. Just do them all and pile them up, and then these need to sit for half an hour.
Cut your zucchini in the same manner. You can rub them in the spice too if you like, it's not really important.
So you're going to fry this up when the rest of the meal is ready to go, because it's very fast to cook.
Get a nice big frying pan onto a high heat. Get some mustard seed oil in the pan, and mustard seeds too if you're feeling adventurous. If you're cooking with mustard seeds, you want to let these fizzle and sizzle in the oil until they start popping before you add the eggplant. Otherwise, just let the oil hit smoke point, and reduce the temperature so you can fry the eggplant without setting your kitchen ablaze.
Load up the pan with eggplant. Make sure there is enough oil to generously fry the eggplant, it should not be dry. When it is browned, turn and fry on the other side. Place on papertowel to absorb oil, and keep going till you run out of eggplant. Take the lovely oil in the pan and fry up the zucchinis in the same manner.
Sweet Potatoe & Pumpkin Pie:
Ok this one is a little weird for some of you. It's actually a gluten free/dairy free recipe that could easily be made vegan. I make it because my son has a very strict diet. You'll need a food processor and a mixer too.
Here are the ingredients:
Silken tofu or egg tofu - a few handfuls
2 free range humane eggs
some soy milk (I use vitasoy so mily light, it's a great product and gluten free)
2 cups diced pumpkin, steamed
2 cups diced sweet potatoe, steamed
a handful of gluten free ginger-nut cookies
a handful of gluten free crackers
some nuttelex (dairy-free margarine)
cinnamon, nutmeg, allspice (the cake kind), vanilla essence or paste to taste
3/4 cup gluten free self-raising flour
sluice of apple cider vinegar
Preheat oven to 180 celcius.
First you make the crumb base. It's kind of like the sort of thing that goes on the ass of a cheesecake, but we're not making cheesecake. Combine the crackers and cookies and a spoon of margarine in a food processor and pulverize. Grease a cake tin or souffle dish, and press the mixture into the bottom.
You will then be pulverising other ingredients and combining.
Do the cold stuff first.
Place the tofu and eggs together in the food processor and turn it into slimy goop. Put this into a mixing bowl for beating.
Place the pumpkin and sweet potatoe in the food processor with a little soy milk and turn into sludge. Yes, sounds nice doesn't it? Do it anyways.
Make sure you're ready to mix the second the hot stuff hits the bowl, or you could make it in advance and piss fart about for a few hours. I'm not one to dawdle. So let's prepare to mix this up..
Into the soycurd mess that's already in the mixing bowl, put in the spices & vanilla essence, flour and vinegar. Whizz it up. Add the veggie slime, mixing as you add it. If it gets too thick, you may want to add a little soy milk. It should not be runnier than pancake mix, but not quite as thick as a cake batter. It's hard to mess this up though.
I am going to also note here that you might want to sweeten this. I don't because my son goes apeshit if he has sweet stuff. If you want to, you could use sugar, maple syrup, a little brown sugar, or even some finely cut pineapple would be nice.
Ok - pour this into the dish and put it into the oven. It should take at least half an hour to cook, and will rise and brown on the surface. Make sure it has risen all over - not just around the edges. If it's still wet in the middle you just need to let it keep baking for a while.
Ok all of these foods are of different origin, but because they are all warm flavors they work well together.
The reserved marinade can be boiled in a saucepan if needed for reserve sauce, although there should be a great dripping sauce from the pork baking dish. If you want to make everything look like a sliced up eat-a-thon, thinly slice the pork, drizzle with the drippings, lay out with the begun bhaja and zucchini and serve pie on the side. Another possible use of the marinade would be to immediately use for some chicken - but if you don't have any on hand, best not to hold onto marinade, even if it's tasty. Dump it down the drain if you have no immediate use for it.
Have fun, make a big mess, have a glass of wine!
平成21年4月19日日曜日
Easily Pleased
Well I was too busy before and I'm too busy now. But I was so chuffed at my accidental dinner that I thought I'd better post it.
it all started when I opened a bottle of blended red (grenache, shiraz, merlot) and was a bit shocked, it was super-fresh and cheeky. I'm not big on drinking what I can't palate, so I thought, err what to do? Cook with it being the obvious answer.
Of course my usual standby with reds is to make a pasta sauce - it never fails, but I actually have been eating pasta sauce for a few days, so it was not my deal today.
It occured to me that I had lots of things sitting around that I don't often eat. I had a sterling idea, even if it seems utterly gross it came out FAB. I got a falafel mix, a big can of tuna, some fresh things from the garden and some other stuff and mixed up posh falafels! Here's the recipe.
Box of falafel mix
100ml shitty red wine
100ml water
One can of tuna (i used a big one, like the kind that you can't eat by yourselves but can't feed a whole family on either)
a good sluice of mustard seed oil
1 egg
handful of potato flour or corn flour
fresh parsley to taste
1 roma tomato or a few cherry tomotoes, sliced and diced
1 small pepper/capsicum, diced fine
1/2 carrot grated
Preheat oven to 180C/350F. Put the falafel mix in a bowl with the water and wine. Mix together well. Add all the other stuff. Mix together well and let stand for a few minutes. Form patties or little balls as you prefer, and place on a lightly oiled baking dish/tray. Bake till brown.
I also had been preparing spaghetti squash, and this was a great compliment to the patties.
It was super-nice. So much so that I'm not hungry but I want to stick them in my face.
I expect they'd serve well with hoummous, aoli, or some sort of mustardy dressing, but I just ate them naked because I'm a werido and don't bother with dressings and such very often.
I think for a matter of whatever the hell was in eyeshot, I've now come up with a dish I will enjoy making. It's just a shame falafels make me fart like crazy. I'm sure nobody will like me at the gym tomorrow.
it all started when I opened a bottle of blended red (grenache, shiraz, merlot) and was a bit shocked, it was super-fresh and cheeky. I'm not big on drinking what I can't palate, so I thought, err what to do? Cook with it being the obvious answer.
Of course my usual standby with reds is to make a pasta sauce - it never fails, but I actually have been eating pasta sauce for a few days, so it was not my deal today.
It occured to me that I had lots of things sitting around that I don't often eat. I had a sterling idea, even if it seems utterly gross it came out FAB. I got a falafel mix, a big can of tuna, some fresh things from the garden and some other stuff and mixed up posh falafels! Here's the recipe.
Box of falafel mix
100ml shitty red wine
100ml water
One can of tuna (i used a big one, like the kind that you can't eat by yourselves but can't feed a whole family on either)
a good sluice of mustard seed oil
1 egg
handful of potato flour or corn flour
fresh parsley to taste
1 roma tomato or a few cherry tomotoes, sliced and diced
1 small pepper/capsicum, diced fine
1/2 carrot grated
Preheat oven to 180C/350F. Put the falafel mix in a bowl with the water and wine. Mix together well. Add all the other stuff. Mix together well and let stand for a few minutes. Form patties or little balls as you prefer, and place on a lightly oiled baking dish/tray. Bake till brown.
I also had been preparing spaghetti squash, and this was a great compliment to the patties.
It was super-nice. So much so that I'm not hungry but I want to stick them in my face.
I expect they'd serve well with hoummous, aoli, or some sort of mustardy dressing, but I just ate them naked because I'm a werido and don't bother with dressings and such very often.
I think for a matter of whatever the hell was in eyeshot, I've now come up with a dish I will enjoy making. It's just a shame falafels make me fart like crazy. I'm sure nobody will like me at the gym tomorrow.
Does My Ass Look Big in This??
Hello Rubes,
I'm too farkin busy for this right now. I will do something once all my dishes are cleaned and the food debris littering the kitchen has been removed.
Cheers!
I'm too farkin busy for this right now. I will do something once all my dishes are cleaned and the food debris littering the kitchen has been removed.
Cheers!
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