I ordered some alfalfa seeds from eBay recently, along with some tomato and rockmelon seeds. The friendly seller gave us a bonus pack of cress seeds 🙂 Both alfalfa and cress can be sprouted in the same way – sprinkled on damp cotton wool, and kept moist for a day or so until they sprout. After this time you put them in the fridge and after around 6 days they are ready to be used in salads, etc.
This was tonights dinner. It lasted about 5 minutes – it was absolutely delicious. The fish is a bassa (freshwater fish) fillet. It was dipped in a commercial tempura batter and shallow-fried in sunflower oil. It was served on a salad of cos lettuce, rocket, tomato, rehydrated sliced shiitake mushrooms, and rice noodles. It was all drizzled with a citronette dressing made of lemon zest, grated fresh ginger, lemon juice, honey, caster sugar, soy sauce, five spice powder, cracked black pepper, and olive oil (pictured above in the dressing shaker thingo).
Absolutely superb – we’ll definitely be making this again.
This lemon and herb corned beef was really good served with salad, a tablespoon or so of mustard pickles, and a generous dollop of homemade mayonnaise.
Once again we took advantage of the very cheap turkey hindquarters that are currently overflowing from the freezers at our local supermarket. They are now flogging them off for AU$6.27 for a 2kg hindquarter. Today we cooked it up Chinese-style. It was so simple that it’s not really a recipe, more just a concept. However, it does taste great and you’ll have leftovers for future lunches.
Here in Perth you often see Soya Chicken hanging in the windows of Chinese BBQ shops and Asian foodhall stalls. The secret of Chinese Soya Chicken is the soy sauce broth or Master Sauce which it is simmered in. Chinese cooks reuse the same broth over and over again after reboiling, straining out and replacing the aromatic components. Over time more meat stock is imparted into the broth and its richness is continually enhanced.
Sometimes the most basic of foods can be just so good. Pictured is the great dish we made for dinner tonight. All the ingredients came from the pantry and the garden, though its fresh, wholesome flavours were reminiscent of a country bistro. These fish cakes could be made bigger and turned into burger patties, and I think you could probably pour this sour cream and mustard dressing on anything savoury and it would taste good.
This recipe for tender thai grilled chicken makes for a quick and extremely tasty dish that won’t break the bank. Serve with a side of rice (sticky rice would be most authentic, but not absolutely necessary) and green salad. We loved it and went back for seconds – though this recipe normally serves 4 ordinary people 😛 We used 2 small chickens for this recipe, but you could alternatively use (a) a large 2kg chicken carved into pieces, or (b) 2kg of chicken pieces. Enjoy!
Tonight we made delicious oriental chicken pieces for dinner, with a side of stir-fried vegetables and steamed long-grain rice. They are cheap, delicious, and very easy to make. Did we mention that they were delicious?