Inspired to be a better cook...

Meat, glorious meat. So far most of the carnivore recipes that I've posted have been pork. Strange. It is not as though we eat only pork, or that we have it all that often. But when cooked with some consideration, it sure is good. Something about the sweet flesh and salty fat. Oh, tasty.

As I've been watching more than my fair share of MasterChef, I've been encouraged to consider cooking a little more than usual at the moment. The question the judges on the show often ask is, "how does it look on the plate?" While I've not gotten too fussed about this question, I have tried to experiment with techniques and tastes. Such as rhubarb and pork. Such as pounding up some herbs, rubbing them over meat before making a passel by wrapping in bacon. And this worked. It looked interesting, it had depth and variety of flavour. Plus it didn't take too long to make, perfect for a fancy meal mid-week.

Pork passels with rhubarb.

Serves 2

Handful of herbs - I used garlic chives as they are growing in the garden

1 clove garlic

2 tbs olive oil

2 pork loin chops

salt and pepper to taste

2 rashes middle bacon, thinly sliced

two handfuls diced rhubarb

In a mortar and pestle, combine the herbs and garlic, pounding to form a smooth paste. Add the olive oil to loosen the mix. Season with a little salt and a good grind of pepper. Rub over your pork chops and leave to marinate for around an hour.

Pre-heat oven to 220* C. Wrap a rash of bacon around each pork chop. Heat a frying pan over low heat with a little extra oil. Gently fry the bacon-wrapped chops until they get a little colour. This is simply to start the cooking process and ensure your bacon is not too pastey.

Line a roasting tray with baking paper. Heap the rhubarb in the centre of the tray and place the pork passels on top. Wet a piece of baking paper and scrunch it up. Open out and place over the top of the pork. Bake in the oven for 15 minutes. Remove the paper and bake for a further 15 minutes.

Remove from the oven and rest for 5 minutes before serving. Serve with super fresh veggies. Enjoy!

Adapted from Jamie Oliver's Happy Days with the Naked Chef.

Crackers for crackers...

Some times you just need a snack, a little bit of something to see you though. Right? But what if your fridge has only a scrap of cheese? Or if your bread is stale? Or if there is no fruit? Or if someone bought the wrong crackers from the shops on their last shopping adventure? What do you do?

Given that we love a pre-dinner snack, with a drink too, I've come up with these babies. Home made crackers. Am I crackers? Cause they are cheap to buy from the supermarket and come in so many varieties. Recently I found some fig and seed crackers, that's how diverse the range is. So why make them? Cause they come together in a pinch, and are out of the oven after 10 minutes. Cause they are great to whip up when someone unexpected arrives. Cause they are great warm with cheese. But also great a few days old with dip. And indeed they do keep in a biscuit tin for at least a week, if you can stop eating them that is.

That's why I'm crackers for these crackers. And the fella is too.

Home Made Crackers.

Makes a tray full - maybe 24 or so

1 c plain flour, sifted

1/2 tsp baking powder

30 g butter, softened

up to a tbs flavours of your choice - dried herbs, salt and pepper, sesame seeds, etc!

chilled water

small amount of milk

Pre-heat oven to 180* C. Line a baking tray with paper.

In a bowl, combine the flour and baking powder. Add the butter, mixing it in until the butter is combined with the flour. I recommend using your finger tips. When combine, you will have no lumps, rather more textured flour than you started off with. Add the flavourings.

Slowly add a little cold water, until the mixure comes together into a soft dough. Don't add too much water, as you don't want a sticky mess. Once combine, kneed briefly to form a smooth dough. Roll mixture out onto a floured surface, until a few millimetres thick. Cut into shapes as you please - uniform squares, rough bits, anything really. Place crackers onto prepared tray. Using a pastry brush, lightly brush the crackers with milk. This will help them to brown. If you want, sprinkle some salt on the top.

Bake in oven for around 8 minutes, giving a few minutes more as needed. Cool on a wire rack before devouring with your chosen additions - cheese, dip, pate, olives, etc, etc.

Inspired by a few recipes, including one from Joy the Baker and also the Preserve It cookbook

The fella whipping up some savoury crackery goodness.

Daiquiri ice cream if you please...

One of my principles of make-it-yourself extends to ice cream. The flavours simply can't be compared to what comes out of a tub from the super-chilled isle of the supermarket. Think of home made ice cream more as a trip to Trampoline or your local little ice creamery, where things are churned by hand, made with love and the staff will occasionally break into song when Michael Jackson is played over the speakers.

But what if you don't have the goods? Cause to make good ice cream, you really do need a makers. Once of those frozen bowls that has a mixer inbuilt. That makes your ice cream smooth and soft and cold. So what do you do?

Try this recipe silly! No churn ice cream. Still luscious and creamy. No chunks of icy shards. Just smoothness. I think the alcohol stops this from getting to hard. And the cream whipped helps too. I'm planning on experimenting to find out what freezes and what keeps your mixture smooth. But until then, daiquiri ice cream if you please.

Daiquiri Ice Cream

Serves 6

1/2 c lemon juice

2 tbs white rum

3 tbs cointreau
3/4 c icing sugar

600 ml cream

Combine together the lemon juice, white rum, cointreau and icing sugar until sugar is dissolved. In your mixer, add the cream to the lemony, groggy, sugary goodness and whisk until firm peaks form. Spoon into a container for freezing, cover and place in your freezer overnight.

Adapted from Nigella Lawson's Nigella Express.

Duck for dinner...

I embarked on a cooking challenge recently. A little beyond my previous level of experience. Something I'd been wanting to make for a while. A duck. Yep, that's right, roasting a duck. The fella loves duck you see. Given the chance it is what he will order when out and about. Particularly if we find ourselves in China Town. Crispy skinned duck, cooked for hours, hanging in a shop window. When you order, language is a barrier so simply pointing and making enthusiastic noises gets you what you want.

As for me and my duck...

Well it sat in the freezer for some time while I read recipes and compared processes. Did it really need to be cooked for hours? After all, isn't it really just a chicken? And if a chicken was roasted for three hours it would be as dry as a bone. And all that fat that the recipes keep talking about. Surely there can't be that much fat ensuring I need to drain it every half an hour? To stuff or not to stuff? Sauce along with or along side? Vegetables?

Well, this wasn't going to be a post about duck. It was to be about ice cream. But I'll save dessert for later. In the end I chose to go with Jamie. I find that his recipes work. Certainly his meat ones anyhow. And he doesn't mind trying interesting flavours also. Plus the particular recipe of his I stumbled across stipulated rhubarb. One of my favourite ingredients. I had to make it. And it was moreish. With gravy. And potatoes basted with duck fat... very lip smackingly good.

Try it if you will. But I do have to apologise for the pictures. The duck came out of the oven, and before it could be neatly presented was snapped up. So odd looking awkward bird, you were tasty, really you were.

Roast Duck with Rhubarb and Garlic Gravy

Serves 3 (or 4 at a pinch).

1 whole duck, around 1.8 kg

Salt and pepper

1 stalk rhubarb, diced

Half a head of garlic, peeled and cloves cut into thirds

1 onion, thinly sliced

Handful basil, torn

1/3 c red wine

2/3 c vegetable stock

Pre-heat oven to 180* C.

Prepare you duck by washing it and removing any juice from it. Pat dry and season the skin and cavity well with salt and pepper. Combine the rhubarb, garlic, onion and basil in a bowl. Stuff it inside the duck's cavity, then close the duck up modestly.

Place the duck on a rack, place the rack into an oven tray and bake for an hour. Drain the fat off half way through, and make sure you have lots of fans going in your home. Or else the smoke detectors are likely to be set off. So much fat comes out of this bird. So much!

After an hour, reduced the oven's temperature to 150* C. Cook for a further hour and a half, until the drumsticks pull off easily. You may not need this long, you may need longer. Remove the duck from the oven, scoop out the stuffing, cover the duck and let it rest.

Place the stuffing in the oven tray. Put the tray onto the stove top and heat over a medium heat. Scrape off the sticky bits on the tray, smooshing up the rhubarb and garlic as needed. Add the wine and stock, bring to the boil. Reduce the heat and simmer gently for around 10 minutes. Strain the gravy through a sieve into your gravy boat.

Carve up the duck, or just hack into it as I did. Serve with gravy poured over and also some roasted potatoes what were lovingly brushed in duck fat while they cooked in the oven. Some peas are tasty too.

Adapted from Jamie Oliver's Happy Days with the Naked Chef.

Takeaway alternatives...

"Can we please have pizza for tea?" we both silently cried.

After all, we were going out for drinks after work. To our little local bar the Banff. It sells a good amount of pizzas with simply, delicious toppings. And has happy hour. With cheap, cheap drinks. A variety of reds, with a local brew on tap. And tonight would be beer night. A jug if you please. The plan was to sit outside, sip away at our drinks and discuss the important things in life. Needs to be done at least once per week I would think.

So should we give in and get pizza with our drinks? Should we eat out for the nth time this week? Oh, the smell of olives and peperoni... The squid and chili topped pizza... The special of the week being mushrooms and mozzarella... How did we resist?

By looking forward to a quick-fix, super tasty eggplant pasta. But the vego/eggplant rule of our house has to pervade - cheese must be included for it to be a meal that satisfies the fella.

Tempted not to cook? Thinking of dialing for a pizza? Or perhaps strolling across the park to your local for a quick bite to eat? Make this instead. Then snuggle down in front of the telly with a cool drink and watch some trash (e.g. Make Me a Supermodel).

Eggplant and Tomato Pasta
Serves 3 - 4.

Splash of olive oil
1 large eggplant, diced into 1 cm cubes
1 onion, finely diced
2 cloves garlic, smooshed and diced
400 g tin diced tomatoes
2 tbs balsamic vinegar
good pinch of salt and grind of pepper
bag spinach leaves
good amount of cheese, such as danish feta
200 g dried pasta of your choice

Heat oil in a large frying pan over medium heat. Add the eggplant and give it a good stir. Cook for around 8 minutes, until the eggplant is starting to soften. Add the onion and garlic, cook until they begin to brown a little. Add the tomatoes, vinegar and seasoning, reduce the heat and simmer for around 15-20 minutes. The sauce will thicken and flavours will intensify.

Meanwhile bring a large pot of water to the boil, add the pasta and cook for the recommended time. Once cooked perfectly, drain and set aside.

Just before combining the sauce and the pasta, tip in the packet of spinach leaves and crumble through the cheese. Serve warm, with optional chili if you so wish. Any thoughts of pizza will be banished for the evening.

Adapted from Jamie Oliver's Jamie's Dinners.

The Banff bar

Old and faithful crumble cake...

I had a simply lovely baking day recently. We had gone to the markets, so there was plenty of fresh produce around. We had large fresh free-range eggs in abundance. There was so much autumnal fruit, with the last of the plums and plenty of pears. Simply delicious. I purchased a good amount of pears, raided the pantry and got cooking.

I whipped up the last post, some breakfast bars. And these have been getting us through the week. But some old and faithfuls were baked too. Banana bread, studded with walnuts, deliciously dark with cocoa. Baked in the oven until crisp on top and fluffy in the middle. What a great stand-by recipe. It is what I make when I simply have to cook but don't feel adventurous. The other reliable baked delicious thing that was made was a crumble cake.

Crumble cakes are versatile. Any fruit can be used. And the toppings can be changed depending on what is at hand. This weekend I was clean out of coconut after making the breakfast bars. So I simply added more oats and more brown sugar. As for the fruit, some rhubarb from the freezer was added to those firm and volumptuous pears.

Pear and Rhubarb Crumble Cake
Serves 12 or so

4 eggs

200 g sugar

200 g butter, melted

1 2/3 c plain flour

3 tsp baking powder

1 pear, cored and diced

handful of rhubarb, diced

crumble topping for cake

50 g butter

200 g dry ingredients - be sure to include brown sugar and flour, oats, coconut, seeds or nuts work also.

2 tsp cinnamon powder

Pre-heat oven to 170 * C. Line a large round baking tin with paper, or grease and flour to ensure the cake can be removed from the tin once cooked.

Cream together the eggs and sugar in your electric mixer until light and fluffy. Add the melted butter, mixing to combine. Fold in the sifted flour and baking powder, or simply use self-raising flour and omit the rising agent. Pour into prepared cake tin. Sprinkle the fruit over the cake mixture. Any fruit can be used really. Try two apples, peeled, cored and diced. Or some pears and sultanas. Or some frozen berries. Or diced appricots. What ever you have and love.

Make the crumble topping by combining the dry ingredients and cinnamon with the butter, rubbing the butter in with your finger tips until you have soft lumps with no real wet bits of butter. Crumble this topping over the cake.

Bake in oven for around 45 minutes. This will depend on your oven and the size of your cake pan. Cover with foil after 30 minutes if the cake is browning too quickly. Test cake is cooked by inserting a squewer into the middle. If it comes out with wet cake mix on it, return to oven to cook further.

Cook on a wire rack in tin for 10 minutes before removing from tin and leaving to cool completely.

Mum's recipe originally, which I'm sure she got from somewhere. Now my own.

Breakie on the run...

We are often running late in our house, particularly in the mornings. The alarm goes off and the snooze button is pressed half a dozen times. Some one gets motivated the get up then the other person rolls over and squashes any plans for getting out of bed. So we run late. We've tried the alarm on the other side of the room. We've tried putting catchy music on to dance to upon wakening. We've tried having the smells of coffee wafting from the kitchen to entice us in. The promise of bought breakfast even. Doesn't work. We sleep in. We run late.

In my latest efforts I've focused on compensating for being late. Why resist what cannot change? So I bring my toothbrush to work. My make up is done on the road. Toast slides off plates in the car when driving around corners. Or we go hungry until lunch.

So when I found a recipe for home-made breakfast bars it simply had to be made. Nutrition, on the go, sustaining tummies so they won't rumble during a morning meeting yet again. Sounds like a winner. Baked on the weekend in preparation for yet again hitting snooze.

Breakfast Bars

Makes 16 decent sized slices

1 tin sweetened condensed milk

35 g pepitas

75 g sunflower seeds

75 g walnuts, roughly chopped

125 g apricots, diced

125 g sultanas

50 g dessicated coconut

250 g oats

2 tbs cinnamon sugar

Pre-heat oven to 130* C. Line a lamington tin with paper, or any other shallow dish with a large surface area.

Gently heat the milk over a low heat in a large saucepan. Combine the remaining ingredients (except cinnamon sugar) and gently stir them into the hot milk until all is combine. There should be no dry bits anywhere.

Spread into the prepare tin, pushing into the corners. Sprinkle cinnamon sugar over before baking in the oven for around 50 minutes.

Once cooked and delicious, remove from oven and slice into 16 pieces. Then leave to cool before storing in an air-tight container. Delicious with a cup of hot coffee for people on the go.

Adapted from Nigella Express by Nigella Lawson

If only I had time for that cup of tea too.