Well, there’s a first time for everything… and I do believe that this is the first deep-fried recipe to make its way onto Gather & Graze. Karaage Chicken (a Japanese dish) has lately become a family favourite, particularly when made into burgers with brioche-style milk buns, lettuce leaves and a dollop or two of chilli-kissed mayonnaise to bring it all together. Continue reading
When we lived in Florida a number of years ago, some Canadian friends introduced us to a close variation of this fresh Mexican Dip. Unfortunately, I can no longer find the recipe that was kindly passed on to me, so I’ve just been making it from memory ever since and am pretty sure that it’s reasonably close. The tins of RO*TEL Mexican Style Tomatoes (that have green chilli, lime and cilantro added to them) are widely available in supermarkets throughout the USA, but something I can only get my hands on from time to time. I’m sure though that adding a couple of diced fresh tomatoes and a chopped green chilli to the mix would be a good alternative. Continue reading
We’ve had something of an Indian Summer here in Canberra this year and it’s been absolutely glorious. For the first time ever, we may actually make it through to Anzac Day without having to turn the heating on… something Canberrans strive to achieve each year.
With the early evenings still warm enough to sit outside, this Prawn Paté worked a treat the other night. It was accompanied by a chilled glass or two of Bandol (Provençal) Rosé which, I’ve got to say, complemented the rosiness of the prawns perfectly. Continue reading
The occasional kitchen flop can sometimes be a blessing in disguise on several fronts. Most likely it helps to ensure that the same mistake won’t be made again in the future… and it can also serve to get those creative juices working to find ways of improving upon a particular recipe that didn’t turn out so well. Continue reading
Hopefully by now you have all heard of my other blog ‘The Dinner Party Collective’ which is a collaborative project with 13 other Food and Wine Blogging friends. Every season, we release 2 new menus, giving you recipes, wine pairings, tips for being organised and hopefully a little inspiration to create your own Dinner Parties with friends and family. Continue reading
Our evenings have begun to cool off. Evidence that Autumn is well and truly on it’s way. Rain in it’s various shapes and forms has been welcomed, regardless of whether it bucketed down like there was no tomorrow or drizzled finely in silver threads (as it’s doing right now). It’s brought a shade of green back to the landscape that is so much more pleasing to the eye than the brittle straw-brown that we’re all too used to in this part of the country. Summer has been harsh, as usual, yet we’ve made it through and slip fluidly into the delights of Autumn, without even a second thought.
During this change of seasons (welcomed perhaps in both hemispheres), a warm appetiser such as the one to follow can be a truly wonderful thing. Full of flavour and the perfect size for nibbling on between sips of chilled white wine. Or beer… they would certainly go well with a pale ale as well.
My offering for Angie’s Fiesta Friday extravaganza this week are these scrumptious Thai-infused appetisers – the perfect party food to share with friends at The Novice Gardener… or nibblies for a family of four on a cool drizzly afternoon!
Place all ingredients into a large mixing bowl and using a spoon (or your hands) mix until well combined. Roll mixture into balls (approximately 3cm in diameter).
Place enough oil into a medium-sized frying pan to be able to shallow fry and place the pan over medium heat.
When the oil is hot enough, fry the chicken meatballs in batches, turning them all the time for even cooking. When they are golden brown (and cooked through), remove to a plate lined with some absorbent paper to sit for a few minutes.
Serve while warm/hot with some sweet chilli sauce for dipping.
The school which my children attend has a wonderful canteen that offers an extensive array of healthy and delicious lunch options. Though a couple of days ago when I stopped by to chat with the lovely lady who runs the canteen, she mentioned that there were 3 items on their menu that she would love to see removed, due to them being overly processed and shipped in, packed frozen in boxes ready for re-heating.
She asked whether I might help by coming up with a couple of home-made replacements that we could get the kids to sample over the next two weeks, with a view to adding them permanently to the menu when school goes back next year.
So this week, I’ve started playing around with a recipe for home-made Chicken Sausage Rolls, packed with a flavoursome range of veggies, to keep those dear little bodies and minds as healthy as possible. My fingers are crossed that the kids will all give them the thumbs up when we pass around some samples at lunchtime next week! I’ll be sure to let you know if they are a success… or if it’s back to the drawing board.
In a food processor (or by hand), very finely chop the onion, garlic, carrot and leek. Place into a large mixing bowl with the chicken, breadcrumbs, egg, herbs and seasonings and mix until well combined. Separate mixture into roughly 6 portions.
Cut each sheet of puff pastry in half and using hands, form a long sausage of mixture lengthways down the middle of each piece of pastry. Roll the pastry around the sausage mixture and use a little egg wash to help seal the seam. Cut each roll into about 6 smaller rolls and then place them (seam-side down) on baking trays lined with baking paper/parchment. Allow the un-cooked sausage rolls to rest in the fridge for about 15 minutes.
At this stage, pre-heat your oven to 200°C.
Just before placing in the oven, cut a couple of slits in the top of each roll (to avoid filling bursting from each end) and brush with a little egg wash. Bake at 200ºC for the first 15 minutes and then reduce the temperature to 180°C for a further 15 minutes, or until golden brown and fully cooked through.
Good things come in small packages! These days, I find myself so incredibly partial to Tapas, finger food, hors d’oeuvres and the like. Both sweet and savoury… as long as it’s bite-size and can be nibbled on intermittently while sipping on a glass of wine or champagne. A relaxing, happy way of eating. Summery and festive, with Christmas and holidays on the horizon!
A savoury, spice-infused shortcrust pastry recipe that can be topped, so easily, with all manner of deliciousness.
In a food processor, pulse together the flour, fennel seeds and sea salt. Add the butter and pulse a few more times until it becomes the texture of course breadcrumbs. Now pour in the egg yolk/water mixture and pulse until the pastry just comes together in a ball. Refrigerate the pastry (wrapped up in cling wrap) for about 30 minutes.
Roll the pastry out onto a board dusted with flour, to a thickness of about 3mm. Using a round cookie cutter (approx 5 cm in diameter), cut discs of pastry and press them into mini-muffin trays. Chill the prepared trays in the freezer for 10 minutes, before baking.
Pre-heat the oven to 180°C and bake for about 15 minutes, until golden. Allow the shells to cool in the muffin trays for a few minutes, before carefully removing to a cooling rack.
The tartlet shells are now ready for you to dress up with your chosen fillings – the options are endless, however I’ve listed a few possibilities at the end of this post.
The photo above, shows some shells filled with Goat’s Curd and topped with some roasted red peppers/capsicum, fresh thyme leaves, a drizzle of E.V olive oil and a little grinding of pepper and salt.
For years I avoided any recipe that involved the making of choux pastry. It always seemed like it had ‘catastrophe’ written all over it. Eclairs and profiteroles were to be enjoyed fresh from authentic French patisseries… Continue reading
It was with something of a heavy heart that I went out to pick the last remaining tomatoes from the garden this morning. They have provided us with such beautiful and bountiful fruit right the way through summer and autumn, however the time has finally come to clear the beds and tidy up before winter hits… and from the forecast I’ve just seen, it appears that winter will rear it’s frosty head tomorrow. Give me a day or two and I promise that my melancholic mood will give way to much eagerness for all the delicious soups, roasts, casseroles and heart-warming puddings yet to come… however today shall be dedicated purely to the tomato.
Back in very late October I nestled our six little tomato seedlings into their rather large pots and commenced tending to them as if they were my own children. Often questioning whether they were hungry or thirsty, getting enough warmth and light from the sun and making sure their ever-growing limbs were supported and nurtured in the right directions. Our season hopefuls included two Romas, two Cherries, a Green Zebra and a Black Russian – an attractive mix of colours, sizes and flavours to adorn the salad bowls of summer.
The following simple idea for an appetiser brings together five of my all-time favourite ingredients, into one luxurious mouthful. Perfect as they are, accompanied with an aperitif, or perhaps as part of an antipasto platter; I hope you’ll agree that the flavours intermingle superbly and leave you craving for more.
Using a sharp knife, slice the cherry tomatoes in half and gently scoop out the seeds with a teaspoon. Scoop a little Boursin onto the tomato halves and top with a basil leaf. Drizzle lightly with olive oil and balsamic vinegar.
Gather & Graze 