Jun 10 2013

Cook With Jamie: Baked Lamb Shanks

Posted on June 10, 2013 by Apple

I’ve decided I don’t really know much about cooking. I read a lot about food and I “know” some stuff but do I REALLY know stuff?

I’ve worked in hospitality, in restaurants and cafes. So I have experience there.

And I have a passion. A passion to learn and create and experience food as all it can be.

But if you asked me what the perfect temperature is to cook an egg at for it to be perfectly soft boiled, I’d tell you that I don’t know and there are a lot of variables to take into account and a lot of different opinions on how to get the perfect soft boiled egg. Also I don’t really eat eggs that often. I could tell you a couple of opinions which I’ve read which then you can trial yourself and see what works best for you though.

And if you asked me a question regarding the best way to cook a steak, or the best potatoes to roast I would give the most accurate answer I know. But that doesn’t necessarily mean I’m correct. Doesn’t really mean I’m wrong either.

I guess what I’m trying to say is I have opinions and experiences with food and although I think that this way or that way might make the PERFECT such and such, I also believe that there is more then one way to make something perfect.

To the point though! These lamb shanks are perfect. Once again I’m blown away by a Jamie Oliver recipe. This one was really easy so any Tom, Dick or Harry could whip it up.

More importantly, it’s easy to tell when it’s done. When the meat is falling off – devour it!

You can find this recipe from Jamie Oliver’s Cook with Jamie book, or on his website here

I love any recipe that you can chuck in the oven and forget about until the timer goes off. Looking at the sky today, it seems like a very good day for lamb shanks! Mmmmm…warm….falling off the bone and melt in your mouth lamb shanks!

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Aug 6 2012

Jamie Oliver’s Crunchy Raw Beetroot Salad with Feta & Pear

Posted on August 6, 2012 by Apple

As recipe 1 of my Cook With Jamie challenge, I’ve decided on something on the easier side.

As the plan was to have steak for dinner, I thought this salad would go perfect with it. This is the sort of salad that is delicious any time of the year, the feta melts in your mouth and gives the salad a nice creamy texture, paired with the fresh crunch of pear and beetroot drizzled with a nice citric zing.

Gotta give Jamie cudos, he knows his flavours! Pah as if any of us doubted that any way.

Quite nice and simple, finely cut beetroot and pear (or apple as stated in the book, I used a bit of both) tossed with a lemon olive oil dressing and topped with a crumble of feta. It doesn’t feel too summery so it was really enjoyable on a winter’s night.

As the first recipe is ticked off and we have a full belly with smiles on our faces, I think this is going to be a great adventure for the both of us.

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Mar 27 2012

Pan Fried Scallop and Calamari Linguine with White Wine Garlic Sauce

Posted on March 27, 2012 by Apple

I’ve come to a realisation. After listening to the woman at work that I share my office with talk about her son and how he leaves writing speeches for school until the last-minute, I realised that I used to do that as well.
Not just that, I also realised that I still do it when writing blog posts.

I was horrible at essays but great at english in general. The whole beginning-middle-end thing never came naturally to me and is still something I believe I’m working at. Although I was in the debating team for a few years in my school life so all the jibber jabber I came up with on the spot couldn’t have been that bad!

I have a tendency to blurt out in a slightly-higher-pitch-then necessary-voice when something exciting that I plan on cooking or eating comes to mind.

This time, it was scallops.

I think I’ve only had scallops two or three times in my whole life. All occasions seared and topped with a buttery garlic sauce. Perfect.

I thought to myself, “you know what, you can cook scallops. You’re going to prepare them and cook them and they will be great”

And so it was.

Drove to three different seafood shops to get these. The suburb that I work in really doesn’t have any great places for seafood nearby and unfortunately I was too impatient to gamble getting to the one close to home before it shut. I believe these were Japan imported scallops. Roe on.

With google as my guide I de-roed the scallops and removed the tough muscle piece from the side of each scallop.

Pan Fried Scallop and Calamari Linguine with White Wine Garlic Sauce

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Mar 2 2012

It’s Really Really Hard to Make Baguettes At Home

Posted on March 2, 2012 by Apple

It’s really really hard to make baguettes at home, did you know? Earlier this week on My Kitchen Rules we witnessed how hard it is.

Peter & Gary. QLD Team. Served up an entree of Balmain Bugs in a garlic butter sauce with baguette. They destroyed the beautiful balmain bugs by overcooking them and drenching them with way too much garlic. Plated up with STORE BOUGHT BAGUETTE! Not even a good fancy baguette like Morpeth Sourdough. Plain old store bought baguette.

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Feb 28 2012

Chicken Karaage At Home

Posted on February 28, 2012 by Apple

Crispy little morsels of flavour packed chicken. You definitely should try it.

Its crispy like KFC chicken but without the gut loads of extra fat and unknown ingredients, and a lot better flavour.

Plus its the best way to get a crispy chicken hit when your allergic to KFC.

Dead serious. I’m actually allergic to KFC chicken. Not the chips – so it’s not the oil they cook it in. Just something to do with the chicken.

Never found out what exactly because they wouldn’t give me any details when I enquired as to what ingredients they use. Concerning!

Needless to say I’ve stuck to Chicken Karaage ever since, lol.

I’ve tried Chicken Karaage at a bunch of different places along the Northern Beaches and they all seem a bit bland. Without having been to Japan myself I can’t confirm traditionally how strong the flavours should be but I make mine so you can recognise all the flavours without having to stop and think about it.

Like many of the recipes I cook this dish is quick and simple to prepare.

Karaage is a Japanese dish but its easier than cooking hamburgers if you ask me! Plus the flavours aren’t exotic so you could get away with serving this to people who are a little afraid of new foods.