Pullum Parthicum (Parthian Chicken)

I quite enjoy a bit of historical cooking. Cooking in the Archives has been a lot of fun (even if I don't always agree with their interpretations). And I've quite liked some of the recipes from Shakespeare's Kitchen and Townsends as well.

Reiver was actually the one who originally put me onto Townsends. And now he's shared a few more of his favourite cooking channels. One of which is Max Miller's Tasting History. I'm not necessarily a huge fan of the videos I've watched on his channel, but Reiver has his cookbook and had pointed out that we had all the bits for this chicken recipe. And, unlike some of his other recipes, he actually seems to have a reasonable source for this one and hasn't been overly... "creative" in his interpretation of it.

This was quite a surprising recipe. It honestly didn't really grab me at first. It looked unusual, but not that exciting. But, I have to say, this turned out very nice in the end! I don't think it was quite a favourite for me, but it was nice.

I never would have thought of combining red wine and fish sauce, but the combination works surprisingly well! And the caraway, black pepper, celery, and asafetida is a somewhat bewildering -- but not unpleasant -- way to complete the flavours.

I think I might put somewhat less wine next time. I do feel like using a full cup was a bit heavy-handed and possibly excessive for a recipe that calls for "seasoning" with wine. But otherwise, I really can't complain or suggest any changes or alterations. This was actually quite lovely!

We served our Parthian chicken over a bit of saffron rice with a slice of buttered rye bread and some silverbeet gratin on the side. This turns out to have been an excellent (and fairly thematically appropriate) combination. Would definitely recommend!

Parthian Chicken: Open the chicken and quarter. Pound pepper, lovage, a little caraway, moisten with garum, season with wine. Arrange the chicken in an earthen dish and put the seasoning on top. Dissolve silpuium in warm water, and put it with the chicken and cook. Sprinkle with pepper and serve.
-- Apicus, De re coquinaria

Pullum Parthicum

Slightly adapted from Tasting History by Max Miller

Ingredients

• 1 whole chicken (~1.5kg)¹
• 3 Tbsp. fish sauce
• 2 Tbsp. fresh lovage or 1/4 c. celery leaves²
• 1/2 Tbsp. black peppercorns, ground
• 1/2 Tbsp. caraway seeds, ground
• 1/2 c. dry red wine
• 3/4 tsp. ground asafetida
• 1/4 c. warm water

Directions

1. Preheat oven to 230°C (450°F).
2. Quarter the chicken and place the pieces, skin-side-up, in a baking dish.
3. Combine the fish sauce, lovage (or celery), pepper, and caraway and mix well.
4. Stir in the wine.
5. Pour this mixture over the chicken. Try to distribute the spices as evenly as possible and press them into the chicken skin a little.
6. Stir the asafetia into the water and pour it over the chicken as well.
7. Roast at 230°C (450°F) until chicken is cooked through and meat registers ~74°C/165°F (~45 minutes).
8. Remove from oven and allow to rest for 10-15 minutes.
9. Serve drizzled with the sauce and extra black pepper.

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¹ Honestly, any skin-on, bone-in chicken pieces should work reasonably well for this. I actually ended up using a bunch of thighs for my rendition. ^Back
2 I used both the leaves and the ribs of the celery for my rendition and liked that quite a lot. I only used one rib this time around, but Reiver and I agreed that a bit more would have been even better. Personally, I would recommend 1/4 c. of leaves + 2 ribs of celery if going that route. ^Back

Feijoa season is in full swing and, in addition to just snacking on them daily, I've been trying to use some of them up in baking as well.

I've already made two huge apple-feijoa crumbles. They're great as a quick and easy dessert to use up large quantities of feijoa pulp. But I also didn't want to end up just making crumbles forever. So I went poking around the Internet looking for other recipe ideas. And boy-oh-boy, do I have a lot now! It was hard to decide where to start!

In the end, I opted for a feijoa custard tart. Mostly because Reiver really likes custard, so I figured that might be an agreeable way to use up a few feijoas.

The custard recipe called for egg yolks. I was going to just swap out the yolks for whole eggs, soas not to end up with surplus whites kicking around. But then I saw the note at the bottom suggesting that you use the surplus whites to make these chocloate-feijoa friands.

So, on the one hand, that meant committing to making two desserts tonight. But, on the other hand, it would neatly use up all of the eggs and let me use even more feijoas! And neither recipe looked terribly difficult or complicated to put together, so I figured I'd just go for it and make both of 'em.

I haven't had a chance to try the pie yet, but these friands were incredible! I wasn't entirely sold on chocolate friands. Classic friands are so good as is, I felt like adding chocolate and fruit could only possibly detract from them. But this combination really works! It's definitely quite different from a standard friand, but, I would argue, equally as good.

Chocolate-Feijoa Friands

Slightly adapted from NZ Woman's Weekly

Ingredients

• 5 large egg whites
• 120g ground almonds (almond flour/meal)
• 195g icing (powdered/confectioners') sugar
• 1/2 c. soft (plain/standard/cake) or gluten-free flour
• 20g cocoa powder
• 1/2 tsp. baking powder
• 200g butter, melted
• 9 small feijoas, halved and scooped

Directions

1. Preheat oven to 160°C (325°F) and grease a muffin tin (or two)¹.
2. Beat the egg whites slightly to break them up. (No need to beat until stiff; slightly foamy is fine.)
3. In a separate bowl, combine the almonds, sugar, and flour.
4. Sift in the cocoa and baking powder and mix well.
5. Add the dry ingredients to the egg whites and stir to mix.
6. Pour in the melted butter and stir until just combined.
7. Spoon the batter into the prepared muffin tins. Don't fill them too full; ~2/3 full is plenty!
8. Press a feijoa half into the top of each friand.
9. Bake at 160°C (325°F) for 20-25 minutes.
10. Turn out onto wire rack to cool.

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¹ The recipe claims that this makes 12 friands, but I actually got 18 using standard 5-cm diameter muffin tins. Obviously the exact number you get will depend on the size of your tins and how full you fill them. I felt like 18 was pretty much perfect though. ^Back

It's feijoa season!

I'd never even heard of feijoas before coming to New Zealand. But they're apparently a big thing here. They're originally from South America and the fruit are quite prolific. Unfortunately, they don't keep or ship very well at all, but the trees grow quite well here. So, once the season rolls around, you start seeing them everywhere!

I tried a few fresh and they were quite good. But we've now got a glut of fruit. More than I'll be able to eat before they go off. So Reiver suggested an apple-feijoa crumble as a way to use up some of the excess fruit on hand. Especially since we also had some apples that needed to be used up as well.

He couldn't find his usual crumble recipe, so I just used the one from the Countdown website. I scaled back the sugar somewhat and slightly increased the proportion of apples. I think I ended up doing 1 1/2 c. of feijoa pulp and 4 small apples with 3 Tbsp. of sugar in the filling and 2/3 c. in the topping. And, while I'm happy with the results, I think that even more fruit and less sugar would have been better. The write-up below reflects this.

Photo goes here.

Apple-Feijoa Crumble

Adapted from Woolworths/Countdown

Ingredients

Topping

• 1 c. rolled (old-fashioned/whole grain) oats
• 1 c. plain or all-purpose flour
• 1/2 c. unsweetened shredded or flaked coconut (optional)
• 1 Tbsp. ground cinnamon
• 1/2 Tbsp. ground ginger
• 1/2 c. brown sugar
• 120g salted butter, melted

Filling

• 2 c. feijoa pulp
• 5-6 apples, peeled and sliced
• 2 Tbsp. sugar
• 2 Tbsp. lemon juice

Directions

1. Preheat oven to 180°C (350°F).
2. Combine oats, flour, coconut (if using), cinnamon, and ginger and mix well.
3. Add brown sugar and stir to combine.
4. Pour in butter and mix well. Set aside.
5. Combine the feijoas, apples, sugar, and lemon juice and mix well.
6. Dump the fruit mixture into a 23x33cm (9x13") baking dish and spread into an even layer.
7. Sprinkle the topping over the fruit to cover the entire surface.
8. Bake at 180°C (350°F) for ~25 minutes.
9. Let stand at least 10 minutes before serving.
10. Serve with cream, whipped cream, or ice cream.

So, I found this recipe on the Internet. It claimed to be a 2-ingredient chocolate cake ready in the microwave in 90 seconds. I was dubious, but decided to give it a try anyway.

Unfortunately, recipe as written, it didn't really work.
Four tablespoons of Milo mixed with a tablespoon of milk just produces a thin layer of chocolate cement at the bottom of the mug when microwaved. It's not inedible, but it's not very good either.

For attempt #2, I doubled the recipe -- 1/2 c. of Milo and 2 Tbsp. of milk -- and also added 1/4 tsp. of baking powder because it seemed like it really wanted some leavener. I gave that 2 minutes in the microwave (checking it every 30 seconds or so) and that seemed to work much better!

Don't get me wrong, it's still not great, but it's a marked improvement over version 1. And not the worst thing in the world if you're craving a quick chocolate fix.

Milo Mug Cake

Adapted from Taste.com.au

Ingredients

• 1/2 c. Milo
• 1/4 tsp. baking powder
• 2 Tbsp. milk

Directions

1. Combine the Milo and baking powder in a mug.
2. Stir in the milk.
3. Microwave on high for 30 seconds.
4. Stir, then microwave for another 60-90 seconds, checking every 30 seconds or so.
5. Serve with fresh berries and/or ice cream.

Okay, so, I am apparently not entirely with it today and forgot the egg on my loco moco! Very sad. I mean, it was still tasty, but the egg is a key component and, when the dish is this simple, it makes me extra sad to have left it out. Whoops! My apologies for the goof. Definitely fry up an egg and add it if you're making this dish for yourself.

We had some leftover burger patties sitting in the fridge, so I didn't make the patties from scratch for this one. Go ahead and make patties according to your preferred recipe if you're doing this from scratch. But, otherwise, whatever you've got is fine. You'll miss out on some of the pan juices by cooking the burgers separately/ahead of time, but other than that, it's really not a problem.

Loco Moco

Slightly adapted from Ono Hawaii Recipes

Ingredients

• 2-3 burger patties
• 2 Tbsp. butter, divided
• 1 onion, halved and sliced
• handfull or two of sliced mushrooms (optional)
• 1 c. beef or chicken stock
• 1 Tbsp. soy sauce
• 1 Tbsp. tomato sauce/ketchup
• 1 tsp. Worcestershire sauce
• 1 Tbsp. cornstarch (cornflour)
• salt and pepper, to taste
• 2-3 eggs
• 1-1 1/2 c. cooked rice
• 1-2 green onions, chopped

Directions

1. If the burger patties are uncooked, fry them up in the pan first.
2. Once the patties are cooked through, remove from pan and set aside.
3. Melt 1 Tbsp. of the butter in the pan.
4. Add the onion and cook until softened.
5. Add the mushrooms (if using), cover, and cook until they release their liquid.
6. Reduce heat to medium-low and cook, uncovered, for another 3-5 minutes.
7. Combine the stock, soy sauce, tomato sauce, Worcestershire sauce, and cornstarch and mix well.
8. Add it to the pan with the onion and cook until thickened.
9. Season to taste with salt and pepper.
10. Melt a little butter in a separate pan and fry the eggs until desired doneness.
11. Put ~1/2 c. of hot cooked rice in each bowl.
12. Top the rice with a burger patty and a generous quantity of the gravy and a fried egg.
13. Garnish with green onion and serve.

This worked out really well!

I'd never made a boiled pudding before. Or baked with suet. Lard, yes, but not suet. I'd used suet in cooking and making things like mincemeat. But I don't think I'd ever done a classic suet pudding before. So this was a bit of an experiment, but also a lot of fun.

I made this as a gluten-free, dairy-free clootie dumpling. I just used a commercial gluten-free flour mix and some rice-based GF breadcrumbs and then swapped in some oat milk for the cow's milk. The flour I used did have some vegetable gums added to try to compensate for the lack of gluten, but my dumpling was still somewhat lacking in structural integrity. I might try adding an extra egg next time, just to help bind it a little more. It was still delicious either way, it just didn't stay intact.

Clootie Dumpling

From BBC Good Food

Ingredients

• 175g fresh white breadcrumbs
• 175g self-raising flour, plus extra for dusting
• 175g beef suet, grated/shredded
• 100g dark soft brown sugar
• ½ tsp salt
• 1 tsp mixed spice or pumpkin pie spice
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp baking soda
• 100g currants
• 175g sultanas
• 2 tbsp black treacle or golden syrup
• 150mL milk
• 1 large egg

Directions

1. Boil a pudding cloth for 15-20 minutes, then wring it out and dust it liberally with flour.
2. Tip the breadcrumbs, flour, suet, sugar, salt, baking soda, spices, and dried fruit into a large bowl and stir to mix.
3. Whisk the treacle or syrup into the milk and egg using a fork until well blended.
4. Stir the mixture into the dry ingredients with a fork or butter knife to make a soft dough.
5. Use the floured pudding cloth to line a large bowl and then press the dough into it to make a large, round ball.
6. Dust the top of the pudding with more flour and then bring the edges of the cloth up around the top of the pudding and tie it off, leaving enough room for some expansion.
7. Fill a large pot with water, place an upturned plate in it, and bring to a simmer.
8. Place your cloth-wrapped pudding into the simmering water, cover, and cook for 3 hours.
9. Preheat oven to 180°C (350°F).
10. Tip the pudding into a colander to drain, then carefully peel off the cloth.
11. Place the pudding on an ovenproof dish or baking sheet and bake for 15 minutes to dry it off and produce the classic skin.
12. Serve sliced with custard, cream, or ice cream—and a dram of whisky if you like.

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Variations

Gluten-Free, Dairy-Free Version

Ingredients

• 175g gluten-free breadcrumbs¹
• 175g gluten-free flour, plus extra for dusting
• 175g beef suet, grated/shredded
• 100g dark soft brown sugar
• 2 tsp. baking powder
• 1 tsp baking soda
• 3/4 tsp. salt
• 1 tsp mixed spice or pumpkin pie spice
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 100g currants
• 175g sultanas
• 2 tbsp black treacle or golden syrup
• 150mL oat milk (or non-dairy milk of your choice)
• 1-2 large eggs

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¹ As noted above, I used some dry, rice-based breadcumbs for my version in order to keep my dumpling gluten-free. This seemed to work fine. That said, I think I'd probably aim to get a loaf of GF bread next time and make my own fresh breadcrumbs. ^Back

Scottish food has the best names! Neeps (turnips), tatties (potatoes), clapshot (mashed neeps and tatties with chives), skirlie (suet-fried oats and onions)... the list goes on.

I was initially going to make some clapshot to go with the haggis, skirlie, and whiskey sauce for Reiver's birthday. But it ended up working out better to do a pot of plain mashed potatoes and then have the other veggies separate. At which point I figured it might be fun to just do up a few extra tatties, grab some cabbage, and turn it into rumbledethumps. (I mean, it's worth making for the name alone!)

Rumbledethumps

From BBC.co.uk

Ingredients

• 600g potatoes, peeled and cut into large pieces
• 400g turnips, peeled and cut into large pieces
• 75g butter, divided
• 250g cabbage (preferably savoy), sliced thin
• salt and pepper, to taste
• 25-50g cheddar cheese, grated

Directions

1. Preheat oven to 180°C (350°F) and grease a 23cm (9") square baking dish or other large casserole dish.
2. Place the potatoes and turnips in a pot with enough water to cover them and bring to a boil.
3. Cook until tender, then drain and return to the pot.
4. Meanwhile, melt 50g of the butter over medium heat.
5. Add the cabbage to the butter and cook until tender.
6. Add the cabbage and the remaining 25g of butter to the pot with the tubers and mash.
7. Season to taste with salt and pepper.
8. Transfer the mash to the prepared baking dish and top with cheese.
9. Bake at 180°C (350°F), covered, for 30 minutes.
10. Uncover and continue baking for another 15 minutes.

Skirlie is a simple dish of suet-fried onions and oats. It's somewhat similar to white pudding (without the casing), but has proportionally more oats and less suet. I'm also used to white/mealie pudding being quite heavily spiced. And, while skirlie can be spiced, it isn't necessarily prepared that way. For this version, I kept it very simple and only added salt and pepper.

Skirlie

Slightly adapted from Scottish Scran

Ingredients

• 120g suet, grated/shredded or 60g suet + 60g butter
• 2 onions, chopped
• 340g steel-cut (pinhead) oats
• salt and pepper, to taste

Directions

1. Heat the suet (or suet and butter) over medium heat.
2. Add the onions, reduce heat to medium-low, and cook until onions are soft and beginning to brown (~10 minutes).
3. Add the oats, reduce heat to low, and cook, stirring frequently until oats have darkened and softened slightly (~20 minutes).
4. Serve with whiskey sauce and/or mashed potatoes.

In theory this was meant to be an udon dish, but I'm not crazy about udon, so I decided to try making it with fettuccine instead. I also added a whole bunch of extra veggies to the sauce, both because we had them and they needed to be used up and because I figured it would make it both tastier and healthier.

Photo goes here.

Korean-Style Curry Noodles

Adapted from Aaron & Claire

Ingredients

• 1 Tbsp. oil
• 1 onion, halved and sliced
• 200-250g beef, cut into bite-sized pieces or sliced thin
• 1 carrot, halved and sliced
• 1-2 Tbsp. butter
• 2 tsp. gochugaru (Korean chile flakes)
• 55-65g S&B Golden Curry mix
• 1 c. milk
• 250g dry fettuccine (or other pasta)
• 200g broccoli florettes
• 200g cauliflower florettes
• 1 c. pasta cooking water
• salt and pepper, to taste

Directions

1. Heat the oil over medium-low heat.
2. Add the onion and cook, stirring occasionally, until onion has softened and is just beginning to brown (~10 minutes).
3. Increase heat to medium, add the beef, and sear on all sides.
4. Add the carrot and butter and cook for another minute or two.
5. Add the gochugaru, curry mix, and milk.
6. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, while pasta boils.
7. Meanwhile, bring a pot of water to a boil and add the fettuccine.
8. Cook the pasta for 3-4 minutes, then add the broccoli and cauliflower and continue cooking until vegetables are tender and pasta is al dente.
9. Reserve 1 c. of the pasta cooking water and then drain the pasta and veggies.
10. Add the noodles, veggies, and reserved pasta cooking water to the sauce and stir vigorously for a few seconds.
11. Once sauce thickens, season to taste with salt and pepper and serve.

Yesterday was a weird day. We were all pretty tired. Reiver spent the day in the office (rather than working from home). I didn't get enough sleep, forgot my meds, and was pretty much a zombie for the whole day. And the Kidlet was still recovering from whatever NZ hell-virus she contracted here. So we were all a little out of it and ended up eating at somewhat weird times.

Since lunch was relatively late and large, none of us felt like a very big dinner. (The Kidlet didn't actually want any dinner.) And I wasn't really feeling energetic enough to make anything too substantial anyway. That said, I knew that I'd want something before bed. So I decided to throw together this quick tteokbokki recipe along with some Korean-style corn cheese as a light supper later in the evening. I think it worked quite well (if I do say so myself)!

Photo goes here.

Fried Tteokbokki

From Aaron & Claire

Ingredients

• 1 Tbsp. gochugaru (Korean chile pepper flakes)
• 1 Tbsp. sugar
• 1 Tbsp. corn syrup or honey
• 1/2 Tbsp. gochujang (Korean chile paste)
• 1/2 Tbsp. oyster sauce
• 1/2 Tbsp. garlic paste
• black pepper, to taste
• 250g tteokbokki (Korean-style rice cakes)
• 1 Tbsp. oil
• 1 green onion, chopped
• 1-2 tsp. toasted sesame seeds

Directions

1. Combine gochugaru, sugar, corn syrup, gochujang, oyster sauce, garlic paste, and pepper and stir to combine.
2. Bring a pot of water to a boil and add the tteokbokki. Boil until just tender (but still a bit chewy).
3. Drain the tteokbokki and toss with the sauce and oil.
4. Heat a pan over medium-low heat and add the tteokbokki along with the sauce.
5. Pan-fry, stirring often, until sauce is a bit caramelized¹ and tteokbokki is cooked through.
6. Sprinkle with green onion and sesame seeds and serve.

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¹ I didn't cook mine for long enough. The taste was still excellent, but it didn't get the crispy exterior that Claire raved about in the video. I was just too impatient to wait for the crust to develop. ^Back

It was my birthday yesterday. (I guess, technically, it's kind of still my birthday; it's still the 8th back in Ontario.)

Anyway, it was a pretty low-key birthday overall. Both because I didn't really want to do anything big for it and because the Kidlet had caught a cold and was feeling a bit under the weather. I did want to at least make a cake to mark the occasion though. And, after perusing the various recipes in my collection, I decided to hit up this one from my collection of recipes from the Something Awful CAKE thread.

It's a pretty simple, no-bake cheesecake recipe. Nothing too fancy. Just make the crust, beat together all the ingredients for the filling, pour it over, and chill until set. No fancy techniques or decorations. No icing. No layers. But that was honestly exactly the type of thing I wanted for the day. And, if I was going to do a cheesecake, how could I resist the Milo one? It was the perfect recipe to try out while I was here in New Zealand.

Not only is it a straight-forward, chilled cheesecake full of Milo. The crust is basically just a batch of chocolate crackles mushed into the bottom of a springform pan!

I mean, it's not quite exactly the recipe from Edmonds, but only because the author has you use real milk chocolate rather than getting you to make ersatz chocolate by combining shortening, icing sugar, and cocoa powder the way the Edmonds recipe does. Same idea though.

And, given that this recipe specifically calls for 250g of "good quality milk chocolate", Reiver pointed out that the author almost certainly had Whittaker's in mind. Since it's one of the only brands that still comes in 250g blocks. So, between that, and the Milo, and the inclusion of thickened cream, this does, indeed, feel like a very NZ recipe.

It is also, as it turns out, delicious! I liked this one a lot. It's easy to make, not too sweet, and nicely flavoured. The chocolate crackle crust comes out pretty firm, so it can be a bit challenging to get your fork through it, but it tastes lovely and adds an interesting texture to the base. Also, the fact that the crust is so sturdy makes it relatively easy to lift off the pan in one piece. I mean, it was a little tricky to get any implements under it initially. But once we managed to wedge the edge of a spoon under there, we were pretty much able to lever the whole thing up and slide it over onto a plate without any worries about the structural integrity. So that was handy!

I don't think this is my favourite cheesecake that I've ever made, but it is certainly a good one! I liked it a lot, I'm glad I tried it, and I would definitely make it again.

ETA: Now that I've clicked through to the link provided in the original post, I see that this was presented as an Australian recipe, not a NZ one. Oh well... I still think it was very approparite to NZ, so no complaints here.

Milo Cheesecake

From Raspberri Cupcakes via the Something Awful forums

Ingredients

Crust

• 250g milk chocolate (preferably Whittaker's)
• 1/3 c. dessicated coconut
• 2 c. Rice Krispies

Filling

• 300mL thickened cream or heavy (35%) cream
• 340g cream cheese, softened
• 75g sugar
• 4 tsp. unflavoured gelatine
• 3 Tbsp. cold water
• 200mL milk
• 1 1/2 c. Milo (plus extra to decorate)

Directions

1. Lightly oil a 20cm (8") springform pan.¹
2. Melt the chocolate over low heat.
3. Mix in the coconut, then stir in the Rice Krispies.
4. Once everything is well-mixed, press the chocolate mixture into the bottom of the springform pan in an even layer.
5. Chill for at least 30 minutes.
6. Meanwhile, whip the cream until soft peaks form. Set aside.
7. In a clean bowl, beat the cream cheese until light and fluffy.
8. Beat in the sugar until well-combined.
9. In a small bowl, combine the gelatine with the water and set aside.
10. Heat the milk over medium heat until just boiling.
11. Remove milk from heat and mix in the Milo.
12. Add the softened gelatine to the Milo mixture and stir until smooth and well-mixed.
13. Add the Milo mixture to the cream cheese mixture and beat until evenly mixed.
14. Fold in the whipped cream.
15. Pour the filling over the crust.
16. Chill for at least 3 hours.
17. Run a hot knife around the edge of the pan and pop off the sides.
18. Carefully lift the cake off the base and transfer to a serving platter.
19. Sprinkle with additional Milo and serve.

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¹ I ended up using a 24cm (~9") springform pan for my rendition of this cake. Obviously this resulted in a wider, but shorter cake, but it was fine. The crust was still thick enough and everything seemed to work out fine. That said, if you'd like a taller cake, the smaller pan is definitely the way to go. ^Back

I don't normally cook with a lot of chard because neither TF nor I are big fans of it. I don't hate it, but I like kale and spinach better. And TF is strongly averse to it, so I usually just swap in kale anywhere that chard is called for.

I'm not cooking for TF right now though. I'm cooking for Reiver. And he has a whole garden full of chard (silverbeet), so I've been taking advantage of the fresh garden vegetables.

He also had some duck breast confit in convenient, ready-to-eat packages. So I figured they would work just as well as legs for this soup and make good use of ingredients on hand.

Lentil & Chard Soup

From Dish of the Day by Kate McMillan (p. 123)

Ingredients

• 2-3 Tbsp. olive oil, divided
• 1 yellow onion, minced
• 1 clove garlic, minced
• 1 carrot, peeled and minced
• 2 cups Puy (French) lentils, picked over and rinsed
• 8-10 c. water
• 1 bay leaf
• 4 thyme sprigs
• 1/2 Tbsp. coarse sea salt (or vegetable stock powder/concentrate), divided
• 1/2 tsp. black peppercorns, ground
• 6 large chard leaves, chopped, including ribs
• 2 duck legs confit
• 8 baguette slices¹, cut on the diagonal

Directions

1. Warm 1 Tbsp. of the oil over medium heat.
2. Add the onion and cook, stirring occasionally, until translucent (~2 minutes).
3. Add the garlic and carrot and cook, stirring occasionally, for another 2-3 minutes.
4. Stir in the lentils and water² and bring to a boil, then reduce the heat to low.
5. Add the bay leaf, thyme, 1 tsp. salt (or stock powder), and pepper and simmer for 15 minutes.
6. Add the chard and duck legs and cook until the lentils are almost tender (20–25 minutes).
7. Transfer the duck legs to a cutting board and, when they are cool enough to handle, remove and discard the skin.
8. Cut off the meat, discarding the bones. Coarsely chop the meat and stir all but about 1⁄4 cup into the soup.
9. Cook until the lentils are tender but not mushy (~10 minutes longer).
10. Remove and discard the bay leaf and thyme sprigs and stir in 1⁄2 tsp. salt.
11. Meanwhile, in a large frying pan, warm the 2 Tbsp oil over medium-high heat.
12. Add half of the baguette slices and fry until golden (~3 minutes). Turn and fry until golden on the other side (~2 minutes). Transfer to a paper towel–lined plate.
13. Repeat with the remaining baguette slices.
14. Ladle the soup into bowls. Garnish each with a fried crouton topped with a bit of the reserved duck meat.

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¹ I just made a bunch of smaller croutons out of some sale bread we had on hand: Cut into cubes, toss with a bit of oil, roast in oven until nicely crispy. ^Back
2 Add more or less water depending on how thick you like your soup. I like mine quite thick and stew-like, so I just used 8 c. of water. Use up to 10 c. for a soupier soup. ^Back

This was meant to be done with lamb shanks, but I found some bone-in "lamb pieces" and shoulder chops on sale, so I opted to use those instead. The shanks would have been lovely (and probably resulted in everyone getting a bit more meat), but these were tasty too. And a lot cheaper!

Citrus-Braised Lamb Shanks

From Dish of the Day by Kate McMillan (p. 123)

Ingredients

• 2 Tbsp olive oil
• 4 lamb shanks, about 1 lb (450 g) each
• 2 tsp. coarse sea salt
• 1 tsp. black peppercorns, ground
• 1 carrot, finely chopped
• 1 yellow onion, finely chopped
• 2 celery ribs, finely chopped
• 3 small sprigs fresh thyme
• 1 bay leaf
• 3-4 cloves garlic, minced
• 2 Tbsp tomato paste
• 2 c. dry white wine
• 1 c. chicken broth
• Grated zest and juice of 1 lemon
• Grated zest and juice of 1 lime
• Grated zest and juice of 1 orange

Directions

1. Heat 1 Tbsp of the oil over medium-high heat (preferably in a Dutch oven).
2. Season the shanks with salt and pepper.
3. Working in batches, sear the shanks, turning as needed, until browned on all sides, 6–8 minutes. Set aside.
4. Preheat the oven to 120°C (250°F).
5. Add the remaining 1 Tbsp oil to the pot and place over medium-low heat.
6. Add the carrot, onion, and celery and sauté until softened (~5 minutes).
7. Add the thyme, bay leaf, garlic, and tomato paste and cook for 1 minute.
8. Add the wine, broth, and lemon and lime zests and juices.
9. Return the shanks to the pot and bring the liquid to a gentle simmer.
10. Cover and cook in the oven, turning the shanks every hour, until the meat is completely tender (2-3 hours).
11. Transfer the shanks to a platter and keep warm in the oven.
12. Pour the juices from the pot into a large, heatproof measuring pitcher and let stand for 1 minute. The fat will rise to the top. Use a bulb baster to transfer the juices underneath the fat to a small saucepan.
13. Simmer to reduce slightly. Stir in the orange zest and juice.
14. Drizzle the reduced juices over the lamb shanks and serve.

I picked up some lamb on sale the other day and wanted a nice vegetable side to go with it. I figured lamb and mint are often combined and zucchini has just come into season here, so this seemed like a natural pairing.

I wasn't able to find any yellow summer squash here, so I ended up using all zucchini, but that's not a huge deal. It mainly makes a difference to the aesthetics more than anything else.

Summer Squash Noodles with Mint Pesto

From Dish of the Day by Kate McMillan (p174)

Ingredients

• 1 c. (~45g) firmly packed fresh mint leaves
• 1/3 c. vegetable broth
• 2 Tbsp. grated Parmesan cheese
• 2 cloves garlic, chopped
• 2 tsp. olive oil
• 3 yellow summer squash (~375g)
• 3 zucchini (~375g)
• Olive oil
• 1/4 cup chopped shallots
• 1/2 Tbsp. dried thyme
• Salt and freshly ground pepper

Directions

1. Combine the mint, broth, Parmesan, garlic, and oil in a blender and process until smooth.
2. Using a mandoline or a vegetable peeler, cut the yellow squash and zucchini into long, narrow ribbons.
3. Pour enough oil into a large nonstick frying pan to film the bottom, and warm over medium heat.
4. Add the shallots and sauté until softened (~3 minutes).
5. Add the squash and thyme and season generously with salt and pepper.
6. Sauté until the squash is just tender (4-5 minutes).
7. Stir in the mint pesto and heat for 1 minute.
8. Remove from the heat, garnish with additional Parmesan, and serve.
9. Transfer to a warmed serving dish, sprinkle with additional cheese, and serve.

I usually make shaped scones and biscuits. But I was low on both time and counter space yesterday, so I decided to give these simple "drop scones" a try. The dough is very quick to toss together and then all it needs is for mounds of it to be spooned onto the baking sheet and a few minutes in the oven and you have nearly-instant scones!

The original recipe calls for a bit of sugar, but I decided to roll with an erythritol-based sweetener in order to make them sugar-free. Either one works fine. I also opted to omit the salt from the recipe and just use salted butter instead of the unsalted that the recipe called for. And, since I'm in NZ right now, I swapped out the all-purpose (moderate-protein) flour for plain (soft/low-protein) flour. In other cases, I might use "high grade" (hard/high-protein) flour as a closer equivalent to the all-purpose, but in the case of scones and biscuits, where you don't really want or need the gluten development anyway, I felt like soft flour would be the better choice.

Blueberry Drop Scones

Slightly adapted from The Big Book of Breakfast by Maryana Vollstedt

Ingredients

• 250g soft (plain/standard/cake) flour
• 1/4 sugar¹
• 2 tsp. baking powder
• 85g salted butter
• 1 c. fresh or frozen blueberries (thawed if frozen)
• 1 large egg
• 3/4 c. milk

Directions

1. Preheat oven to 220°C (425°F).
2. Combine the flour and sugar.
3. Sift in baking powder and mix well.
4. Cut in the butter until blended.
5. Add the blueberries and toss to combine.
6. Beat the egg into the milk and then add the wet ingredients to the dry. Mix with a fork until just combined.
7. Spoon mounds of the dough onto a baking sheet. You should get ~12 scones.
8. Optionally sprinkle the top of each scone with a little extra sugar.
9. Bake at 220°C (425°F) until cooked through and just starting to brown (~12 minutes).
10. Transfer to wire rack to cool.

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¹ Feel free to swap this out for a sugar-free sweetener of your choice. Just make sure that you adjust the amount accordingly if it's not a 1:1 substitute. ^Back

I had originally been planning on doing some braised potatoes to go with dinner, but I'd forgotten that the recipe I'd used for it before had a bunch of gochujang in it. And since I was cooking for folks who weren't really keen on spicy foods, I figured I'd better pick something else. And while getting the mixutre prepped for these pancakes is a bit annoying, they're not actually that difficult or complicated to make. And if you leave the chilies out (which are mostly there for aesthetics anyway) then they're a nice, mild, non-spicy option.

Everyone seemed to like them, especially the Kidlet. Honestly, I think the only change I'd make next time is to make a double batch! They went pretty fast and it would've been nice to have some leftovers.

Korean Potato Pancakes

From Aaron & Claire

Ingredients

Pancakes

• 4 large Yukon Gold potatoes, peeled
• 1/4 large yellow onion
• 1 c. water
• 1/4 tsp. kosher salt (or chicken bouillon powder)
• 4 Tbsp. neutral-tasting oil, divided
• 1-2 sliced green and red chilies (optional)

Dipping Sauce

• 1 green chili
• 1 mild red chili
• 1/2 green onion
• 1/4 yellow onion
• 4 tbsp soy sauce
• 2.5 tbsp white vinegar
• Small pinch of sugar

Directions

1. Cut the potatoes and onion into bite-sized pieces. Add them to a blender with 1 cup of water. Blend until smooth.
2. Pour the potato mixture into a strainer and let it sit for 10 minutes until most of the water has drained.
3. Meanwhile, thinly slice the chili peppers and half of the green onion for the dipping sauce.
4. Cut the onion into bite-sized pieces.
5. Combine the chilies, onion, green onion, soy sauce, vinegar, and sugar, mix well, and set aside.
6. Once the potato starch has settled at the bottom of the strainer, gently pour out the excess water, leaving the wet starch behind. Add this back into the potato mixture. If needed, substitute with 1 tbsp of store-bought potato starch.
7. Add 1/4 tsp salt.
8. Heat 1-2 Tbsp. oil in a large pan over medium heat.
9. Once hot, scoop out some batter and add to the pan. Cook for 3 minutes or until golden brown. Optionally, place sliced chilies on top for decoration.
10. Flip and cook for another 3 minutes or until fully cooked. Remove from the pan and drain on paper towels. Repeat with remaining batter.
11. Arrange the pancakes on a plate. Serve with the dipping sauce, ensuring there are enough veggies in the sauce to enjoy as a garnish.

I forgot to take photos of these! They were so cute. And now they are all gone. Whoops!

Oh well... They just looked like a pretty standard, plain, flaky biscuit. I just wish I'd remembered to photograph them. They were nice. Fairly plain, but soft, buttery, and not too sweet, with just a hint of citrus from the lemon zest in them. Really lovely.

Lemon-Scented Biscuits

Slightly adapted from The Big Book of Breakfast by Maryana Vollstedt

Ingredients

• 250g soft (plain/standard/cake) flour
• 1 Tbsp. baking powder
• 1 Tbsp. sugar
• 1/4 tsp. coarse sea salt¹, ground (optional)
• 1/2 Tbsp. lemon zest²
• 70g butter
• 3/4 c. half-and-half (10% MF)³

Directions

1. Preheat oven to 230°C (450°F).
2. Sift the baking powder in to the flour.
3. Add the sugar, salt (if using), and lemon zest and mix well.
4. Cut butter into dry ingredients until blended.
5. Add half-and-half and stir until just mixed.
6. Turn out onto a well-floured surface and press into a round 2-3cm thick.
7. Fold in quarters and press flat again. Repeat 2-3 more times.
8. Use a biscuit cutter or drinking glass to cut into 5-6cm circles. (You should get about a dozen.)
9. Place on an ungreased baking sheet.
10. If desired, brush with a little milk and sprinkle with sugar.³
11. Bake until just starting to colour on top (~12 minutes).

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¹ If using salted butter, omit the salt here. If using unsalted butter, you may wish to add a small amount of salt. They don't need much, but a little pinch can be nice. ^Back
2 The original recipe only calls for 1 tsp. of lemon zest and that's what I used this time, but I think it would've been nice with a bit more, so I've upped it slightly here. ^Back
3 I usually mix my own half-and-half by combining whipping (35%) cream and milk. For this one, I decided to go a little light on the cream and heavy on the milk: more of a 1/3-to-2/3 than 1/2-and-1/2. ^Back
4 The original recipe didn't call for this step and I didn't do it this time around. But, having tasted them, I think they'd be quite nice with a little sprinkle of sugar on top. ^Back

Mayak Eggs (Korean Marinated Soy Sauce Eggs)

I was originally thinking of doing a rolled omelette to go with our Korean dinner. But, having taken a closer look at the recipes, I decided that these marinated eggs would actually work better. Both because I could prepare them ahead of time and because the marinade is useful in a variety of other recipes.

Mayak Eggs

From https://aaronandclaire.com/korean-marinated-eggs-mayak-eggs/

Ingredients

• 1/2 c. soy sauce
• 1/2 c. water
• 2 Tbsp. sugar
• 1 Tbsp. white vinegar
• 1 Tbsp. toasted sesame seeds
• 1/2 Tbsp. toasted sesame oil
• 1/4 tsp. black pepper
• 1/4 yellow onion, chopped
• 1 Cheongyang chili pepper (or serrano, jalapeno, etc.), thinly sliced (optional)
• 1 mild red chili, thinly sliced (optional)
• 2 green onions, chopped
• 2 cloves garlic, minced
• 6-8 large eggs, hard- or soft-boiled

Directions

1. combine the soy sauce, water, sugar, vinegar, sesame seeds, sesame oil, and black pepper. Mix well.
2. Add the onion, chilies (if using), green onion, and garlic and stir to combine.
3. Bring 6 cups of water to a boil. Reduce heat to low and gently add the eggs. Stir gently to center the yolks. Cook for 7 minutes for soft-boiled eggs.
4. Transfer the eggs to an ice bath to cool completely. Once cooled, peel the eggs.
5. Add the peeled eggs to the marinade and gently stir to coat. Ensure they are fully submerged. If needed, stir halfway through marinating. Cover and refrigerate for at least 6 hours or overnight.
6. To serve, place a marinated egg on top of hot steamed rice, drizzle with extra marinade, and add a touch of sesame oil. Enjoy!

Baingan Bhindi ki Subzi (Eggplant and Okra Curry)

Eggplant curries are apparently unheard of here in NZ! Indian cuisine and curries are common, just not eggplant ones. Which is fine, but was a little disappointing when I was craving a nice baingan bharta a few weeks ago. Eggplants are in season now though. And I have a curry cookbook! So I figured that it might be nice to make an eggplant curry to supplement our takeaway dinner last night.

I'm really happy with how this one came out. I mean, it's not may favourite curry or anything. It's not even my favourite eggplant curry. But it's very quick and easy to throw together and has an excellent deliciousness-to-effort ratio, so I was very happy with that. It also only needs a handful of spices: just fenugreek seeds, mustard seeds, turmeric, and some fresh chilies.

The original recipe calls for four fresh green Thai or serrano chilies. But due to Reiver's nightshade sensitivity, I wanted to limit it to just one chile in the dish. So I picked out a fairly serious-looking long red chile from the freezer and just tossed that in. It definitely had some kick to it! I quite liked the level of heat that the final dish came out with, but I think it may have been a bit too punchy for some of the others. So... adjust the type and number of chilies according to your taste. I enjoyed this as a somewhat spicy dish, but it's not one of those curries that really relies on the fiery heat as a core component. You can definitely get away with making it milder if desired.

Baingan Bhindi ki Subzi

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1-2 Tbsp. oil
• 1 onion, halved and sliced
• 1-4 fresh green Thai or serrano chilies, thinly sliced
• 225g frozen sliced okra
• 1 small eggplant (225-275g), peeled and cut into bite-sized pieces
• 1 tsp. coarse sea salt
• 1 tsp. fenugreek seeds, ground
• 1 tsp. mustard seeds, ground
• 1/2 tsp. ground turmeric
• 1 c. water
• 2 Tbsp. chopped fresh cilantro¹

Directions

1. Heat the oil ove medium heat.
2. Add the onion and chilies, cover, and cook until the onion is soft and well-browned (10-15 minutes).
3. Add the okra and cook until okra gets a bit of colour on it (10-15 minutes longer).
4. Add the eggplant, salt, fenugree, mustard, and turmeric and stir-fry for 2 minutes.
5. Add the water and deglaze the pan.
6. Cook, uncovered, until sauce thickens (~15 minutes).
7. Cover, reduce heat to medium-low, and cook until veggies are tender (~5 minutes more).
8. Sprinkle with cilantro (if using) and serve.

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¹ I omitted the cilantro in my rendition of this curry because I knew that it might be served to someone who has the "cilantro tastes like soap" thing going on. It's one of those things that's nice as a garnish for a bit of extra colour and flavour, but not hugely necessary in this particular case. Two tablespoons is a pretty finishing touch, but doesn't make a huge difference to the final dish, so you can safely leave it out if necessary. ^Back

Reiver: When Symbol finds flounder on a 'one day only' sale, you don't hesitate to adapt the plans to suit.

Flounder is such a delicate fish - and an exotic treat to eat - that it really needs very little embellishment. That said, a little lemon pepper and citrus do wonders, if you have it. I'd normally pan-fry it, but to do three at once, baking proved a very effective (and pleasingly attractive in presentation) method I'd definitely use again.

Simple as it is, the real trick to flounder is in the eating: Lightly score the flesh down the spine, and then use your fork to lift pieces of fish from the bones by always working outward from the spine. Once the first half is done, flip the entire fish, and repeat. Done right (and with a little caution to the edge of the fish, just beneath the fins), you can eat the whole thing with no bones!

Baked Flounder

Adapted from https://www.rnz.co.nz/collections/recipes/whole-baked-flounder-with-gremolata-on-crushed-new-season-potatoes

Ingredients (Per Person)

• 1 flounder, gutted
• 1 thin slice of lemon
• Approx. 1/4 tsp lemon pepper
• Salt, to taste
• Olive oil

Directions

1. Preheat the oven to 180°C.
2. Wipe the flounder with a paper towel (NZ flounder does not have scales) and rinse the gut cavity.
3. Insert the slice of lemon and lightly season the belly with salt and lemon pepper.
4. Place the flounder in a baking tray coated with olive oil.
5. Drizzle olive oil on top and season with salt and lemon pepper.
6. Bake for approximately 12 minutes.

Gochujang Jjigae (Gochujang Stew)

I finally managed to get my hands on some gochugaru over here! Of course, much like at home, they don't appear to believe in selling it in small amounts. So now I have an entire kilo of the stuff! But oh well... I won't use all of it in the next two months, but I'll definitely use some. And now I can make more tasty things like this gochujang stew!

Photo goes here.

Gochujang Jjigae

Slightly adapted from Aaron & Calire

Ingredients

• 2 Tbsp. gochugaru (Korean chile flakes)
• 1 Tbsp. dasida (Korean beef stock powder)
• 1 tsp. sugar
• 3 Tbsp. gochujang (Korean chile paste)
• 1 Tbsp. soy sauce
• 1 Tbsp. fish sauce
• black pepper, to taste
• ~750g potatoes
• 1 large onion
• 5-10 mushrooms¹
• ~300g zucchini
• 300g tofu (preferably firm or medium)
• 3 green onions
• 5-6 cloves garlic, minced
• 1 Tbsp. oil
• ~450g stewing beef
• 6 c. rice water²
• 1-2 Cheongyang chile, sliced (optional)
• 1 mild red chile, sliced (optional)

Directions

1. Combine the gochugaru, dasida, sugar, gochujang, soy sauce, fish sauce, and black pepper. Mix well and set aside.
2. Cut the potatoes, onion, and mushrooms into bite-sized pieces and set aside.
3. Cut the zucchini and tofu into bite-sized pieces and set aside in a separate bowl.
4. Chop the green onions, keeping the whites and green separated. Add the white parts of the green onions ot the flavour paste.
5. Mince the garlic and add it to the flavour paste.
6. Heat the oil over medium-high heat.
7. Add the beef and cook until seared on all sides.
8. Reduce heat to medium and add the flavour paste mixture. Cook for 3-5 minutes.
9. Add the potatoes, onion, and mushrooms along with the rice water and bring to a boil.
10. Cook until potatoes are just tender (~12 minutes).
11. Add the zucchini and tofu and cook until zucchini is tender (6-7 minutes longer).
12. Sprinkle with the green parts of the green onions and chilies (if using).
13. Serve with rice.

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¹ Aaron recommends 5 shiitake mushrooms, but suggests oyster, enoki, and/or white button mushrooms as possible alternatives. Given that white button mushrooms were on sale this week (but much less flavourful than some of the other options), I just used them and tossed in twice as many as the recipe called for. ^Back
2 This stew is best served with a bowl of rice. Save the water you use to rinse it before cooking and use it in this stew. If you forget, plain water is also fine to use. But I prefer using the rice water if I can. Both because it gives the stew a bit of extra starch and because... why waste it? I'd much rather use the rice water than pour it down the drain! ^Back

I found some diced chorizo on sale at the grocery store last week. I didn't have concrete plans for it when I bought it, but I figured it keeps weel enough that it's worth buying when it goes on sale just to have on hand.

In theory, this recipe really probably wants a Mexican-style chorizo, not a Spanish-style one. But it was still very tasty this way, so I didn't mind the swap!

Tex-Mex Scramble

Slightly adapted from The Big Book of Breakfast by Maryana Vollstedt

Ingredients

• 200g chorizo¹
• 6-8 green onions, chopped
• 1-2 cloves garlic, minced
• 8 large eggs
• 2 Tbsp. water
• 2 Tbsp. milk (optional)
• freshly ground black pepper, to taste
• 1/2 c. grated Cheddar or Monterey Jack cheese
• 1/4 c. chopped fresh cilantro
• 1/2 c. sour cream, to serve
• tortillas, to serve (optional)

Directions

1. Heat a pan over medium heat.
2. Add the chorizo and cook until beginning to brown (~5 minutes).
3. Add the green onions and garlic and cook until softened (2-3 minutes).
4. Beat the eggs with the water and milk (if using).
5. Season to taste with pepper.
6. Reduce heat to medium-low, pour the egg mixture into the pan, and cook until bottom begins to set (1-2 minutes).
7. Stir to break up the curds and allow the uncooked egg to flow under.
8. Once eggs are mostly set, sprinkle with cheese and mix gently.
9. Sprinkle with cilantro and serve with sour cream and tortillas (if using).

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¹ For Mexican-style chorizo, you will want to remove the casings and break up the meat as it cooks. Spanish-style chorizo is generally more of a firm, cured sausage, so it will need to be chopped before cooking. Either one will work here. ^Back

I'm taking a te reo Maaori course! It's awesome. I mean, I am hopelessly out of my depth, but I'm also learning a lot about Maaori culture and worldview, which is very exciting!

Anyway, the instructor suggested that folks might want to bring some biscuits or something to have during the break (since it's a 3-hour evening class). Since I had the oven on for polenta anyway, I decided to whip up a quick batch of oatmeal-raisin cookies to take and share with the class.

I used a slightly modified version of the recipe from Dessert of the Day for these. The only real change I made was to reduce the sugar. One-and-a-half cups sounded like way too much to me! In the end, I decided to put in the full cup of brown sugar, but omit the half cup of granulated sugar that the recipe called for. And, honestly, I probably could've cut the brown sugar back slightly as well. I mean, they were prefectly tasty this way, but I definitely wouldn't've wanted them any sweeter and I think they still would've been just fine with a little less sugar. So, follow your heart on this one. I'd say anything in the 3/4 c. to 1 c. range is probably good.

I also omitted the salt since I was using salted butter rather than the unsalted that the recipe called for. Obviously that's something that you can adjust as you see fit depending on your personal preference and the ingredients you have to hand. It's not super critical either way.

Oatmeal-Raisin Cookies

Slightly adapted from Dessert of the Day by Kim Laidlaw

Ingredients

• 1/2 c. butter
• 1 c. brown sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 180g flour
• 1 Tbsp. ground cinnamon
• 1/4 tsp. coarse sea salt, ground (optional)
• 1 tsp. baking powder
• 1 1/2 c. rolled oats
• 1 1/2 c. raisins

Directions

1. Preheat oven to 180°C (350°F) and line a baking sheet with a silicone mat or parchment paper.
2. Beat the butter with the sugar until light and fluffy (3-4 minutes).
3. Beat in the eggs, one at a time.
4. Mix in the vanilla.
5. Sift in the flour, cinnamon, salt (if using), and baking powder and stir to combine.
6. Mix in the oats, followed by the raisins.
7. Spoon onto the prepared baking sheet. (Should make ~2 dozen cookies.)
8. Bake at 180°C (350°F) until set, but still soft (12-15 minutes).
9. Allow to cool on baking sheet for 5 minutes, then transfer to wire rack to finish cooling.

Mushrooms are on sale again, we had half a rotisserie chicken in the fridge, and there was silverbeet (Swiss chard) ready to harvest in the garden, so this recipe was a natural choice for dinner. Sadly, it didn't work out quite right. For whatever reason, the barley refused to cook. I gave it an extra half an hour of simmering and it was still somewhat al dente and more soupy than creamy. It was delicious anyway, but I was somewhat disappointed with the delays and final appearance, even if the flavour was still excellent.

Barley Risotto with Chicken and Mushrooms

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 6 c. chicken stock
• 1 Tbsp. olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 200g mushrooms, sliced
• freshly ground pepper, to taste
• 1/2 c. dry white wine
• 1 c. pearl barley
• 150g Swiss chard (silverbeet), chopped
• 350g cooked chicken, shredded
• 1/2 c. grated Parmesan

Directions

1. Bring the stock to a boil, cover, and set aside.
2. Heat oil over medium heat.
3. Add onion and garlic and cook until softened (~5 minutes).
4. Add mushrooms, cover, and cook until they have released their liquid.
5. Season to taste with pepper, add the wine, and cook for another minute or two.
6. Add the barley and 5 c. of the stock and bring to a boil.
7. Reduce heat to medium-low and simmer, stirring occasionally, until most of the liquid has been absorbed.
8. Add 1/4 c. of the remaining stock and cook, stirring often, until it has been absorbed.
9. Repeat process with remaining stock.
10. Add the chard along with the last portion of stock.
11. Stir in the chicken and Parmesan and cook until heated through (3-5 minutes).
12. Serve topped with additional Parmesan.

I've had this recipe in my queue for a while, but kept failing to actually make it. It was alright in the end. Not amazing, but not bad either. And I did quite enjoy the almonds in it. A decent side dish all-in-all, even if it's not the star of the show.

Photo goes here.

Roasted Broccoli with Almonds and Orange

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

• 500g broccoli, cut into florets
• 4 tsp. olive oil, divided
• salt and pepper, to taste
• 1 Tbsp. orange juice
• 1 tsp. orange zest
• 2 Tbsp. almonds, toasted and chopped

Directions

1. Preheat oven to 220°C (425°F).
2. Toss broccoli with 1 Tbsp. of the olive oil and season to taste with salt and pepper.
3. Spread in an even layer on a baking sheet.
4. Roast at 220°C (425°F) for 20-30 minutes, flipping and stirring halfway through.
5. Transfer to a bowl and drizzle with remaining 1 tsp. of olive oil and orange juice.
6. Sprinkle with orange zest and almonds and serve.

Symbol: I ended up changing the proportions on this recipe slightly. Mostly because kimchi is a bit harder to come by here than it is at home, so I ended up cutting it back to essentially a half batch, but with extra onion, green onion, and bacon relative to the original.

Stir Fried Kimchi

Slighlty adapted from Aaron & Claire

Ingredients

Sauce

• 1/2 Tbsp. gochugaru (Korean chili pepper flakes)
• 1/2 Tbsp. soy sauce
• 3/4 tsp. sugar
• 1/2 Tbsp. light corn syrup
• 1/2 tsp. dasida (Korean beef stock powder)

Kimchi

• 1 c. well-fermented kimchi
• 1 onion, halved and sliced
• 1 green onion, chopped
• 1/2 Tbsp. neutral-tasting oil
• 100g middle or back bacon (optional)
• 1 tsp. toasted sesame oil
• Generous pinch of toasted sesame seeds, to garnish

Directions

1. Make the sauce: Combine all the sauce ingredients in a small container and mix well.
2. Using tongs and scissors, cut kimchi into small, bite-sized pieces.
3. In a pan, heat the oil over medium heat.
4. Add the bacon (if using) and cook until golden brown, then remove from the pan and cut into thin strips.
5. To the same pan, add the green onion and sauté for 1 minute or until fragrant.
6. Add the kimchi and cook for 5 minutes over medium-low heat.
7. Add the onion, bacon, and sauce and cook for another 7 minutes, being careful not to burn it.
8. Turn the heat off. Finish with sesame oil and sesame seeds.

Baconfat Bananas

Symbol here! Reiver has just been helping me transcribe some of the recent recipes, so his name may show up on some posts as well. The preamble will usually still be from me though.

I cooked a bit of bacon to go into the strata this morning. Which was delicious, but left me with the conundrum of what to do with the leftover bacon grease. It wasn't really enough to be worth saving, but I also didn't have any ideas readily to hand for it. Reiver suggested it might go well with the slightly over-ripe bananas on the counter, so I poked around for some ideas.

I contemplated doing a slightly savoury banana bread. And there was an interesting banana-bacon-cornbread recipe that I stumbled across as well. But those all required a fair bit more bacon fat than I had available. So, in the end, I went with this simple recipe for bacon and bananas. I didn't actually have the bacon for it since all of that went into the strata, but the bananas were still great on some pancakes! And I can always try it with the bacon next time.

From Reiver: There wasn't any actual bacon in the recipe, just the bacon fat from the Cheese and Bacon Strata. While a simple enough classic, this went wonderfully with the granola pancakes.

Photo goes here.

Banana and Bacon

Slightly adapted from Cuisine Fiend

Ingredients

• 3-4 slices of smoked streaky bacon
• 1 Tbsp. butter
• 2 tbsp. maple syrup
• 2 small bananas, halved lengthwise and crosswise

Directions

1. Cook the bacon, then remove from pan and set aside.
2. Add the butter and maple syrup to the pan.
3. Add the banana pieces, cut-side-down, and cook for 3-4 minutes until slightly caramelized.
4. Flip and cook until softened and evenly cooked throughout.
5. Remove the bananas onto a plate, top with bacon, and drizzle with any juices left in the pan.

This one is really more of a dessert than a breakfast. But it was in the Big Book of Breakfast and I wanted something to go with the zucchini bread (that wasn't eggs). So here we are with some sugary baked apples for breakfast.

Stuffed Baked Apples

Slightly adapted from The Big Book of Breakfast by Maryana Vollstedt

Ingredients

• 4-5 large apples
• 3 Tbsp. brown sugar
• 1 tsp. ground cinnamon
• pinch of ground nutmeg
• pinch of ground cloves
• 3 Tbsp. chopped walnuts
• 2 Tbsp. chopped dried cranberries
• 1 Tbsp. butter
• 1 c. apple juice
• 1 Tbsp. maple syrup
• heavy cream and/or crème fraîche

Directions

1. Preheat oven to 200°C (400°F).
2. Scoop the cores out of the apples while leaving the bottoms in tact and peel the top 1/3.
3. Combine the sugar, cinnamon, nutmeg, cloves, walnuts, and cranberries and mix well.
4. Spoon the sugar mixture into the apples and place them in a baking dish.
5. Top each apple with 1/2-3/4 tsp. of the butter.
6. Combine the apple juice and maple syrup and pour it into the baking dish with the apples.
7. Bake at 200°C (400°F) until apples are tender (~30 minutes).
8. Transfer apples to bowls and spoon a bit of the residual syrup from the baking dish over them.
9. Top with cream and/or crème fraîche and serve.

My original plan had been to do an overnight recipe for breakfast today. I had been vaguely thinking about doing some overnight cinnamon rolls. Unfortunately the evening kind of got away from me and I didn't actually end up assembling anything last night. So that left me trying to throw something together this morning.

I have to admit, I wasn't thrilled with this zucchini bread, but it was alright. It had a good amount of zucchini in it, so it was nice and moist. Unfortunatley it didn't rise very well. Personally, I'd be inclined to try a different recipe next time, but this at least got the job done for now.

Zucchini Bread

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 1/2 c. sugar
• 1/4 c. oil
• 1/4 c. unsweetened applesauce
• 2 large eggs
• 1 tsp. vanilla extract
• 280g zucchini, grated
• 190g flour
• 1/2 Tbsp. ground cinnamon
• 1/2 tsp. coarse sea salt, ground
• 2 tsp. baking powder
• 1/4 tsp. baking soda

Directions

1. Preheat oven to 180°C (350°F) and grease and flour a 23x13cm (9x5") loaf pan.
2. Beat the sugar with the oil, applesauce, eggs, and vanilla for ~1 minute.
3. Stir in the zucchini.
4. In a separate bowl, combine the flour, cinnamon, and salt.
5. Sift in the baking powder and baking soda and mix well.
6. Add the wet ingredients to the dry and stir to combine.
7. Pour the batter into the prepared pan.
8. Bake at 180°C (350°F) until done (50-60 minutes).
9. Let cool in pan for 10 minutes, then turn out onto wire rack to finish cooling.

Zucchini finally went on sale at the grocery store and I had ~100mL of diced tomatoes in the fridge that needed using, so this omelette seemed like a natural choice. The herbs and Parmesan worked very well with the veggies and produced a satisfying breakfast.

Zucchini, Tomato, and Green Onion Omelette

Slightly adapted from The Big Book of Breakfast by Maryana Vollstedt

Ingredients

• 1 Tbsp. olive oil
• ~1/2 c. chopped zucchini
• 2 green onions, chopped
• 2 cloves garlic, minced
• ~100mL diced tomatoes
• 1/2 tsp. chopped fresh rosemary (or 1/4 tsp. dried)
• 1 tsp. chopped fresh basil (or 1/2 tsp. dried)
• salt and pepper, to taste
• 5 large eggs
• 1 Tbsp. water
• 1-2 Tbsp. milk
• 1 tsp. butter
• 1 handful baby spinach (optional)
• 1/4 c. grated Parmesan

Directions

1. Heat the oil over medium heat.
2. Add the zucchini, green onions, and garlic, and sauté for 2-3 minutes.
3. Add the tomatoes, rosemary, basil, and salt and pepper to taste and cook for another minute or two.
4. Transfer the vegetables to a bowl and set aside.
5. Beat the eggs with the eggs, water, and a bit more salt and pepper.
6. Melt the butter over medium-low heat.
7. Pour the egg mixture into the pan and cook for a minute or so.
8. Carefully lift the edges of the egg to allow the uncooked egg to run underneath and cook for another minute or so.
9. Add the baby spinach (if using) to one half of the egg.
10. Top with vegetable mixture and cheese.
11. Once eggs are almost completely set, fold the omelette over.
12. Carefully flip the omelette and cook until heated through (~1 minute longer).
13. Serve with toast and/or buttermilk biscuits.

They had whole, gutted and gilled salmon available at the grocery store here yesterday. They looked beautiful and fresh. And, notably, were about half the price per unit mass as the salmon fillets. So, given that, I figured I might as well just get a whole salmon and figure out how to cook it for dinner.

I did a mash-up of two different recipes for it. For cooking instructions, I followed a Jamie Oliver recipe that I found online. But I used the seasoning and side veggies from one of the Dish of the Day recipes. That one called for braising salmon fillets in a mixture of white wine and vegetable stock and then serving it with sautéed asparagus, leeks, and peas. For mine, I baked the salmon (and potatoes) as per Jamie Oliver, but stuffed it with leeks and lemon and then more-or-less braised the veggies to serve with it. It worked out quite well and we were all very happy with the results and looking forward to the leftovers tonight!

Roasted Whole Salmon with Potatoes and Spring Vegetables

Adapted from Jamie Oliver and Dish of the Day by Kate McMillan

Ingredients

• 1 whole gutted and gilled salmon (~2kg)
• 1-2kg potatoes, sliced ~5mm thick
• 1 onion, halved and sliced
• 2 leeks, divided
• 1 lemon
• 2 Tbsp. chopped fresh chives (or 1 Tbsp. dried), divided
• 1 Tbsp. chopped fresh tarragon (or 1/2 Tbsp. dried), divided
• 2-3 Tbsp. oil, divided
• salt and pepper, to taste
• 2 Tbsp. butter
• 500g asparagus, trimmed
• 1/4 c. white wine
• 1/4 c. vegetable stock
• 2 c. fresh or frozen green peas

Directions

1. If the salmon still has its scales, you will want to descale it. This is a messy process. Put down some towels or paper and be prepared for scales to go flying everywhere. Drag the back of a knife from tail to head at a 45° angle. Repeat all over the fish until you've removed as many scales as possible. Rinse the fish and your knife and do another pass or two until it feels like all of the scales have been removed.
2. Rinse the fish again, then dry thoroughly with a towel. Set aside.
3. Preheat oven to 250°C (475°F) and oil a large roasting pan.
4. Add the potatoes and onion to the pan, drizzle with 1 Tbsp. of the oil, and season to taste with salt and pepper.
5. Rub the fish all over with the remaining oil and place it on top of the potatoes.
6. Trim the leeks, halve lengthwise, wash very well, and slice.
7. Zest the lemon.
8. Combine the lemon zest with half of the leeks, 4-5 tsp. of the chives, 2 tsp. of the tarragon, and a bit of salt and pepper and toss to combine.
9. Stuff as much of the leek mixture as possible into the salmon. Allow any excess stuffing to spill out onto the potatoes.
10. Slice the lemon and stuff some of the slices into the fish.
11. Make a few gashes in the skin of the fish.
12. Sprinkle some salt and pepper over it, making sure to get some into the gashes.
13. Place any remaining slices of lemon on top of the salmon (preferably over the gashes if possible).
14. Bake at 250°C (475°F) for 15 minutes.
15. Reduce temperature to 180°C (350°F) and bake for another 30 minutes.
16. Meanwhile, melt the butter over medium heat.
17. Add the remaining leeks and sauté until softened (3-5 minutes).
18. Add the asparagus and cook for another minute or so.
19. Add the wine, stock, remaining tarragon, remaining chives, and salt and pepper to taste; cover; and cook for 2-3 minutes.
20. Add the peas and cook until vegetables are heated through and just tender (another 2-3 minutes).
21. Serve the salmon and potatoes with the vegetables on the side.

This bread gives a very "one of everything I can see in the pantry sort of vibe" while still being a relatively plain white bread. It doesn't contain any whole grains, seeds, or fruit. And yet it has pretty much everything else you could put into a bread in it. In addition to the white flour, salt, and yeast that you would expect in a white sandwich bread like this; it also gets instant potato flakes, dry milk powder, eggs, sugar, oil, and wheat germ added to the mix! Which makes for a fairly interesting loaf even though it doesn't really any visible inclusions.

Hearty White Bread

Slightly adapted from Bernard Clayton's New Complete Book of Breads

Ingredients

• 450g hard (strong/high grade/bread) flour, divided
• 1/2 c. wheat germ
• 1/2 c. instant potato flakes
• 1/4 c. dry milk powder
• 2 Tbsp. sugar
• 2 tsp. coarse sea salt
• 4 1/2 tsp. active dry yeast (or 1 Tbsp. instant yeast)
• 125g sourdough discard (optional)
• 2 large eggs
• 1 c. warm water
• 2 Tbsp. oil

Directions

1. Combine ~250g of the flour with the wheat germ, potato flakes, milk powder, sugar, walt, and yeast and mix well.
2. Add the sourdough discard, eggs, and water and stir vigorously for ~150 strokes.
3. Mix in the oil.
4. Add the remaining flour a little at a time until the dough comes together.
5. Turn out and knead for 10-15 minutes.
6. Round and place in a covered bowl to rise for ~1 hour.
7. Knock back, round, cover, and rest for ~10 minutes.
8. Meanwhile, grease a large (23x13cm/9x5") loaf pan.
9. Shape the loaf by your preferred method and place, seam-side-down, into the prepared pan.
10. Cover and proof for 30-45 minutes.
11. Preheat oven to 200°C (400°F).
12. Uncover and bake at 200°C (400°F) for 15 minutes.
13. Reduce oven temperature to 180°C (350°F) and bake until done (~20 minutes).
14. Turn out onto a wire rack to cool.

Figuring out dinner was a bit of a scramble last night. I didn't have a plan, but I was suddenly hit by a hankering for Korean. So I quickly threw together some ground beef bulgogi and whipped up a few simple sides to go with it.

This seasoned spinach was probably the most straight-forward of the bunch. It's not amazing on its own. But it does work quite nicely when combined with all the other dishes.

The original recipe used fresh spinach. I didn't have any fresh spinach on hand though, so I just thawed out some chopped frozen spinach and used that. If you are using fresh, you'll need to blanch it for a few seconds first, drain it and press out most of the liquid, and then proceed from there.

Korean Seasoned Spinach

Slightly adapted from Aaron & Claire

Ingredients

• 250g frozen spinach
• 1 tsp. garlic paste
• 1 Tbsp. chopped green onion
• 1/2 Tbsp. light soy sauce
• 1 Tbsp. sesame oil
• 1 Tbsp. toasted sesame seeds (preferably ground)

Directions

1. Thaw the spinach over medium heat and then cook for a minute or two to boil off some of the water.
2. Remove from heat and stir in the garlic, green onion, soy sauce, and sesame oil.
3. Sprinkle with sesame seeds and serve.

These potatoes were a big hit. Such a big hit that we actually polished off the whole batch the first night and I had to make some more the second night!

Julienne-ing everything is a bit of a pain, but it's a very simple and easy dish otherwise. I was really pleased with how it came out (both times).

Korean Stir-Fried Potatoes

Slightly adapted from Aaron & Claire

Ingredients

• 1 tsp. coarse sea salt, divided
• 2 russet potatoes, julienned
• 1 carrot (~80g), julienned
• 1/2 onion, sliced
• 1-2 Tbsp. oil
• 1/2 tsp. dasida¹
• pepper, to taste
• 1 tsp. sesame oil
• 1 tsp. toasted sesame seeds
• 1 green onion, chopped

Directions

1. Bring a pot of water to a boil.
2. Add 1/2 tsp. of the salt along with the potatoes and carrots and boil for 2-3 minutes.
3. Meanwhile heat oil over medium heat.
4. Add the onion to the hot oil.
5. Once the potatoes and carrots are done, drain them and add them to the pan with the onion.
6. Add the remaining 1/2 tsp. of salt, dasida, and pepper to taste and stir-fry for 3-5 minutes.
7. Drizzle with sesame oil and sprinkle the sesame seeds and green onion on top.

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¹ The original recipe calls for 1/2 tsp. "chicken stock or chicken bouillon powder". Personally, I think dasida would go great here. Sadly, I didn't have either when I was making this, so I ended up just putting in a somewhat larger amount of fresh chicken stock. I think I used ~1 Tbsp. ¹

I've had a bit of trouble finding butternut squash over here, so I actually made this with buttercup squash (which is apparently considered a pumpkin in NZ). It made for a fine substitute. As did the kumara in place of the sweet potato.

I wasn't blown away by this dish overall. But it was tasty enough and made for a perfectly serviceable side dish next to our lamb chops.

Butternut Squash Tagine

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 8 saffron threads
• 1 Tbsp. warm water
• 2 Tbsp. olive oil
• 1 onion, chopped
• 1 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground turmeric¹
• 600g butternut squash, peeled and cubed
• 1 large carrot, cut into 1cm thick pieces
• 1 small (~400mL) tin diced tomatoes
• 3 Tbsp. dried currants
• 1 Tbsp. honey
• 3/4 c. water
• salt and pepper, to taste
• 250g sweet potato, cubed

Directions

1. Add the saffron to the water and set asdie for at least 10 minutes.
2. Heat the oil over medium heat.
3. Add the onion and cook until softened (~5 minutes).
4. Add the ginger, cinnamon, and turmeric and cook for another 30-60 seconds.
5. Add the squash, carrot, tomatoes, currants, honey, water, and saffron along with its soaking liquid.
6. Season to taste with salt and pepper.
7. Bring to a boil over medium-high heat.
8. Reduce heat to medium-low, cover, and simmer for 10 minutes.
9. Add the sweet potato and continue cooking, covered, until vegetables are tender (~25 minutes longer).
10. Serve with harissa sauce or condiment of your choice.

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¹ There wasn't any turmeric in the kitchen when I was making this -- socking, I know! -- but there was a surplus of commercial curry powder (which tends to be half turmeric anyway), so I just used that instead. I figured the extra bit of cumin, coriander, and miscellaneous other spices wouldn't hurt the flavour any. ^Back