Blog Archives - Plough Creek

Reflection. Meditation. Prayers. Positive thinking…..what is it actually called, that which I do?

26/12/2014

Often I am asked the question, “does your brain ever stop”? I am sure this means; do I ever take a rest from my over active, hyper stimulated and often bizarre course of thought. I feel like I often turn off, but maybe I don’t. How do I measure that? I can’t be inside someone else’s head to compare. I just know that in my head, there IS SO MUCH to think about, reflect about, wonder about and enquire about. How can I stop it whirring away?

Even my dreams are active, colourful and over the last few nights very vocal and animated (have woken myself up several times by my own noise!!).

Now I don’t really know how to put a name to what I do, but I generally refer to it as reflection and at least once a day I take some time to gaze back over the day and think about tomorrow.

Of course with the wonderful world of the Internet and all that is opened up to us because of it, there is even more to think about.

I follow many blogs and one I particularly like – that challenges my thinking often, is this guy; Euan Semple. This particular post recently, was quite a thought provoker for me.

One of the reasons why I think it resonated so much was that I read it after I had posted a couple of comments on my personal Facebook page on December 14 and December 24, kinda’ along the same lines.

I love the fact that over the festive season we have made contact with friends, family and professional colleagues and wished each other well. We have caught up with so many. The physical face to face connections and real life hugs have been FANTASTIC. But I feel so buoyed by how much other hugging has happened because of the wonderful era we live in and how we can be so connected in so many ways.

Naturally, I am doing considerable reflection as the year comes to an end….....more about that another day.

DC

12 days of BBQ……#12_2014 - 12 teapots pouring

24/12/2014

After much consideration of which recipe to choose for my final recipe for this year’s 12 days of festive season…..I have decided on this one because it is just so good to eat!

I admit that I have strayed from traditional BBQ recipes a couple of times!! Oops – I am sure you will forgive me. I guess, if we define BBQ as casual eating then this recipe fits right in.

From my perspective you can serve this recipe any time you like during the meal…just promise me you’ll try it – it is so good!

We found this recipe in a cookbook from a restaurant we discovered by accident in London called Polpo. We had no idea it existed, until we stumbled across it, but it has become one we love to visit if we can. The cookbook is certainly well used in our house.

Soft cheese (goats) roasted grape & walnut Bruschette

You will find the combination of fruit and cheese a lot in Italian cooking….because it works so well!

For two bruschetta (multiply according to slices to be served)

Ingredients
10 grapes – any seedless variety
1 bunch/handful of freshly picked thyme
Extra Virgin Olive oil
Flaky salt and black pepper
10 walnut halves
2 thick slices of good sourdough or soda bread
½ clove garlic
1 large handful of soft crumbly white cheese.
Runny honey (to drizzle)

Method
Preheat oven to 190 C

You need 2 separate baking trays. One for grapes, one for walnuts.
Scatter the grapes on one tray, over almost all the thyme, a little oil, salt and pepper
Shake the tray a few times to coat the grapes and place in oven for 10 -15 minutes until they start changing colour.
Shake the walnuts in a little oil and pop in the oven for 5 – 6 minutes.
Remove both from oven and set aside.
Toast or grill the slices of bread so that they are crunchy on the outside and soft on the inside.
Rub each side of toast with a garlic clove.
The clove will melt into the bread’s hot surface.
Drizzle with some olive oil.
Crumble the cheese on the grilled bread.
Add the roasted grapes and walnuts.
These should still be nicely warm.
Drizzle with a little good quality runny honey.
Cut each slice of bruschetta length-ways, scatter with the remaining thyme leaves and serve.

Happy wishes for a delicious festive season 2014.

As always, happy tastings

DC

12 days of BBQ……#11_2014 - 11 magpies singing

23/12/2014

I may incur the wrath of my purist foodie pals….but I do wonder sometimes, what is the difference between things. Like rosti versus hash brown – potato cooked or not cooked – with or without onion – what are the rules, anyway?

I think, if you like the taste and it works for you – go for it.

I don’t mind what you call these, except make them, taste them and enjoy them!!

PS you should not forget the veggies just because it is a BBQ!!

Carrot rosti

Carrot Rosti

Dipping sauce
1/2 cup sour cream (light is fine)
1 1/2 tsps cumin
1 tbls dill, finely chopped

Method
Combine sour cream, cumin and dill in a small bowl, refrigerate until needed.

Rosti
5 Medium carrots, coarsely grated (about 600g in weight)
2 eggs, lightly beaten (you may only need 1, mine were of a small weight)
1 egg white, lightly beaten
1/3 cup plain flour, 50g

Method
Combine carrot, egg, egg white and flour in a large bowl. Cook serving spoon size rostis on an oiled very hot BBQ plate until browned on both sides and cooked through. Drain on absorbent paper.

Note: I say serving spoon size as you want it bigger than a tablespoon, they should be large in diameter but quite flat, you will get the idea from the picture.

Serve with sour cream mixture.

Try substituting the carrot with:

Red potatoes (peel only of you want to)
Sweet potatoes
Zucchini

Again, I think you should have a go at messing around with the recipe, add other ingredients as you desire and create your own tastes.

This is a very old favourite recipe from a very old Women’s Weekly cookbook!!

As always, happy tastings

DC

12 days of BBQ……#10_2014 - 10 wheat trucks carting

20/12/2014

A regular chef at PCH is our dear friend Eitan Doran. Last summer he thrilled us with a menu on New Year’s Day. A BBQ lunch cooked down at the beach house. This certainly kick-started 2014 with a delicious meal.

Som tam salad with grilled Tuna steak

Ingredients
1kg fresh tuna steaks
3 punnets cherry tomatoes
2 bunch coriander
1 bunch basil
300g blanch snake beans
2 green papaya
Peanuts ½ cup (not sweet)

Method

Cut tomatoes in halves.
Pick the herbs.
Blanch the beans in boiling salted water until the tenderness you like and strain straight into ice water.
Julienne the papaya – Mix vegies together in a large bowl.
To make the sauce mix all the ingredients in a liquidiser to a smooth sauce.
Sear the tuna steaks on a very hot grill or pan, use olive oil, salt and pepper to your own taste.

Dressing
45g ginger
45g garlic
90g chillies
105g limes
45g fish sauce
100g soy sauce

Som Tam salad

Tuna steaks

Tuna steaks ready to eat

Photos courtesy Tony Matera

As always, happy tastings

DC

12 days of BBQ …… #9_2014 9 puddings a-baking

18/12/2014

Jackie’s BBQ chicken

This is called Jackie’s chicken because I first tasted it when my darling friend Jackie made it at her house, many years ago. It has seen many adaptations over the years.

This is one of those recipes that you have to be courageous enough to experiment with……quantities depend on your taste buds. You are allowed to adapt to suit yourself.

It is also one of those recipes that you can be a purist and use fresh ingredients and chop yourself – or we will let you cheat and use the commercial versions….if you are going to use a rule of thumb for fresh against commercial – I usually double the fresh ingredients.

My other secret ingredient in Jackie's chicken is that my BFF Andrew, often makes me home made marmalade. If you are lucky enough to have an Andrew who makes home-made condiments for you – all the more better your end taste will be!

Ingredients
Good splash of olive oil
3 gloves garlic, chopped OR 1 generous teaspoon of crushed garlic from the jar
3 long red chilies, seeded and finely chopped OR 1 generous teaspoon of crushed chilli from the jar
1 large knob of ginger OR 1 generous teaspoon of crushed ginger from the jar
I/2 jar of marmalade (homemade, thick & chunky cut if possible)
100ml fresh lemon juice or lime juice
Splash of orange juice
Splash of white wine
Sea salt and cracked pepper

Method
All mixed in together in a large bowl.

Add your chopped chicken chunks…..I prefer a mix of tenderloins and thighs cut into big chunks.

Let the chicken soak up the aromas for a couple of hours, if possible.

You can add fresh coriander, tarragon or thyme if you desire. Be aware that these aromatic herbs will add intensity of flavours – so only add what you like.

Plenty of olive oil for the very hot BBQ hotplate (or to be really decadent throw a good dob of butter in the hotplate with the oil – it will add to the richness)

When ready to cook throw the chicken onto a hot plate and gradually add the juice of the marinade, spooning over the chicken until the chicken is caramelised in its own juices. The idea is to have a very sticky golden brown BBQ’d caramelised chicken.

Tez doesn’t like this on the menu because he claims it makes a mess on the BBQ – however, I think it is worth every minute of the cleaning he has to do – as it tastes so good!

Now go experiment; add and subtract ingredients and see how you can make this recipe your own!

As always, happy tastings

DC

12 days of BBQ……#08_2014 - 8 cows a-milking

15/12/2014

Now this is probably a little cheeky to add this to a BBQ theme, however it is a great addition to a BBQ menu if you have guests who don’t want to eat red meat.

You can also omit the chicken and have it as one of the best salads I have ever tasted. This is my adaptation of a salad made by my dear BFF, Andrew.

Again, a little bit of preparation time needed, but oh so worth it…..

Vietnamese Salad

Salad ingredients

1 cup finely chopped savoy (Chinese) cabbage
½ cup grated carrot
½ cup finely chopped capsicums
⅓ cup finely chopped European cucumber
⅓ cup chopped snow peas
1 ½ - 2 cups fresh bean sprouts

The fresh herbs should be adjusted to your own taste

1 cup fresh mint torn or left whole
1 cup Vietnamese mint leaves
1 cup perennial basil (or Thai basil)
1 cup coriander

Additional for salad at last minute when ready to serve

⅔ cup of toasted unsalted peanuts
1 packet Chang’s original fried noodles

Dressing ingredients

¼ cup lime juice
2 tbls of castor sugar or ¼ palm sugar syrup
2 tbls fish sauce
2 tsp soy sauce (optional)
2 tbls white vinegar or rice wine vinegar
2 spring onion, finely sliced
1 glove garlic crushed
1 tbls sesame oil (optional – it is strong flavoured)
¼ cup olive oil
I fresh red chilli deseeded and finely chopped

Method

Toss all ingredients and then toss with dressing. Add toasted peanuts and noodles when ready to serve.

Personal cooking note; If in a hurry and you don’t have time to mix the dressing, you can substitute with 1 cup of Poonsin Vietnamese dipping sauce. The dipping sauce can be zinged up by adding more lime juice, ground fresh ginger, soy sauce or palm sugar syrup.
This is the perfect recipe to experiment with…..as there is no total correct way!!

Optional ingredients

Poached chicken breast

1 chicken breast
1 cup coconut milk
1 cup chicken or veggies stock
3 star anise
2 bay leaves
½ teaspoon salt flakes
2 teaspoons palm sugar syrup

Method

Place all ingredients in a pan, gently bring to the boil and reduce back to a gentle simmer, until the fluid is reduced by at least a half. The objective is to simmer the chicken breast until it gently starts to fall apart. Shred the cooled breast over the top of the salad, when ready to serve.

This recipe is fresh, clean, crunchy and so tasty. Best eaten when it has been assembled.

Unfortunately it does not keep for long, as the noodles and herbs will go limp after a couple of hours.

As always, happy tastings

DC

12 days of BBQ……#07_2014 - 7 sheep a-swimming

12/12/2014

So all BBQ’s need a loaf of crusty bread or even (forgive my sins) sliced white bread for a sausage and sauce! For something a little different here is a sweetbread that has the festive hallmarks of nuts and fruit.

Fig and Walnut sweetbread

Ingredients

¾ cup low-fat buttermilk
½ tsp finely grated lemon zest (optional)
¼ tsp ground nutmeg
⅛ tsp ground cloves
⅔ cup chopped dried figs
⅓ cup chopped pitted dates
½ cup natvia or maple syrup
2 tbsp virgin coconut oil, melted
2 large eggs
¾ cup whole wheat flour
¾ cup all-purpose flour
1½ tsp baking soda
⅓ cup chopped walnuts
A dollop of natural yoghurt, to serve
A drizzle of maple syrup, to serve
A sprinkle of lemon zest, to serve

Method

Preheat oven to 180C

In a small saucepan add the buttermilk, zest (optional), nutmeg and clove, on low heat. Add the figs and dates and soften for 20 minutes. Once cooled add the natvia or maple syrup, coconut oil, and eggs in a large bowl, whisk.

In a large mixing bowl add the flour and baking soda and mix. Slowly pour in the liquid and thoroughly combine.

Spoon batter into a 20 x 10cm loaf tin lined with baking paper, sprinkle walnuts evenly over batter and bake for 40 minutes or until a wooden pick inserted in centre comes out clean.

Leave to cool and eat with a side serve of yoghurt, maple syrup and lemon zest.

I found this recipe on the Good Chef, Bad Chef website

As always, happy tastings

DC

12 days of BBQ……#06_2014 - 6 chooks a-laying

10/12/2014

Such a simple salad, but oh so delicious…..

Brad’s Mum's Watermelon salad

Ingredients

1/2 watermelon (cut into chunks)
1/2 white onion (finely diced) or you can use spring onions
your favourite vinegar
salt and caster sugar
Mint

Method
Throw melon and onion in a bowl and toss gently with a bit of seasoning with the salt and sugar. Place in a bowl and splash with vinegar and tear over mint.

As always, happy tastings

DC

12 days of BBQ……#05_2014 - 5 Golden Ducks

9/12/2014

There would be no BBQ without a piece of steak ….. And please remember what Kylie Kwong once said …. “Fat is flavour”.

Rump steak

Ingredients

100 g per person
Salt and pepper
Olive oil

Method
Have the steak at room temp. Brush with oil, season with salt and pepper.

Grill on high-med for 1 1/2 - 2mins, remove and rest for a minute.

Slice on a bias and drizzle with mojo de cilantro.

As an alternative to the usual sauces – consider a taste with a difference;
Mojo de cilantro - Coriander sauce

Ingredients

1 bunch Coriander
1/4 tsp cumin
2-3 garlic cloves
150ml light olive oil
Salt and pepper
White vinegar

Method
Pick coriander leaves and place in blender with cumin and garlic. Blend dry and slowly start to incorporate oil.

Season with salt and pepper and use as little or as much vinegar as you desire.

Drizzle over the steak to your taste.

As always, happy tastings

DC

12 days of BBQ……#04_2014 - 4 Beach Towels

8/12/2014

This recipe takes a little more time to do the necessary chopping of ingredients. But I promise, it is so worth the time.

5 spice pork, plum and hoisin

Ingredients

Pork rasher

1kg pork rasher
1 cup salt
4 cup of water
Chinese 5 spice
Coriander
Fried onion

Plum and hoisin sauce

1/2 cup plum sauce
1/2 cup hoisin
Vinegar to taste
Caster sugar to taste
Sesame oil 2 tsp

Method

Brine pork for at least 3hrs, depending on cut used. Tougher the cut, longer in the brine, however if left in too long (plus 17hrs) can become too salty. Brining pork (meat), can moisten and inherently season a cut. Sprinkle pat dried rasher with Chinese 5 spice and grill at low to med heat for 5-7mins (basting with plum sauce) each side and if you ain't sure, cut off a sample as that's what a BBQ is about. Remove, rest for 3-4mins (no longer) finish with warm plum sauce and fried onion and coriander or sprinkled with chopped spring onion greens.

Sauce
Mix all ingredients together well and let sit for a day.

As always, happy tastings

DC

12 days of BBQ……#03_2014 - 3 Kelpie Dogs

6/12/2014

In spite of popular opinion, (that is; the blokes in my life who think they are the authority on BBQs) desserts and sweet stuff are just as important at BBQs as they are at any other food feast.

In fact, desserts and sweet stuff are important anywhere and everywhere in my view!

I don’t recall where I found this recipe or who gave it to me….however, it is one of my favourites. A wonderful wet, moist, juicy fruit cake.

*WARNING* contains whiskey

Serve with cream and custard and then work out is it a cake or is it a pudding?

Ingredients

1 ½ cups (250g) seeded dried dates, chopped coarsely
1 ¼ cups (200g) seeded prunes, chopped coarsely
1 ½ cups (250g) seeded raisins, chopped coarsely
1 cup (150g) dried currants
¾ cup of sultanas
1 large apple (200g) grated coarsely
1 ½ cups Irish Whiskey
1 ¼ cups firmly packed dark brown sugar
185g butter, softened
3 eggs, beaten lightly
½ cup (50g) hazelnut meal
1 ½ cups (225g) plain flour
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon bicarbonate soda

Preparation time
25 minutes place standing time

Cooking Time
3 hours plus cooling time

Method

Combine fruit and 1 cup of whiskey in large bowl, cover tightly with plastic wrap; stand at room temperature overnight.
Preheat oven to very slow. Line deep 20cm round cake pan with two thickness of baking powder, extending paper 5cm above side of tin.
Combine remaining whiskey and ½ cup of sugar in small saucepan. Stir over heat until sugar dissolves; bring to the boil. Remove from heat; cool syrup for 20 minutes.
Meanwhile beat butter and remaining sugar in small bowl with electric mixer until combined (do not overbeat). Add eggs, on at a time, beating until just combined between additions. Add butter mixture to fruit mixture; stir in hazelnut meal, sifted combined dry ingredients and ½ cup of cooled syrup
Spread mixture into prepared cake tin. Bake uncovered, in a very slow oven for 3 hours. Brush cake with reheated remaining syrup, cover with foil and cool cake in pan.

As always, happy tastings
DC

12 days of BBQ……#02_2014 - 2 Flying Doctors

4/12/2014

Do you “do salads” at your BBQ’s? Do you think they are a waste of effort or are they enjoyed as much as what is cooked on the hotplate?

Interesting discussion always occurs at our house….Tez says “don’t worry too much with salad, we have plenty of meat”. DC always responds, “but, I love eating salad”. How does it work at your place and what is your favourite salad recipe?

Here is such an easy one (again from our friend Brad Warton) and I REALLY do love this one.

Salads

Iceberg, radish and buttermilk dressing

1 iceberg lettuce
3 radishes
1 1/2 tsp Dijon
3 tbsp white wine vinegar
5 tbsp olive oil
9 tbsp buttermilk
1 shallot (spring onion)
1 tbsp dill

Tear lettuce apart and slice radish real fine. Scatter on a plate. Bang everything else in a blender and blitz well. Shower over salad and drop some dill over.

Happy tastings. DC

Living in Wonderment

3/12/2014

One of the many things that I love about being alive in the 21st century is the World Wide Web. SO MANY things come into my consciousness now, every day. There are things on Facebook, twitter, blogs, email, news feeds and via so many other methods of sharing and providing information. I simply would not be aware of so much around the world, if I was not “connected”.

I have always been in awe of Mother Nature and her incredible masterpieces around the earth. Closer to home, her work in our garden always fills me with such delight. I am very fortunate to have such an incredible garden to appreciate.

Recently I was caught in reflection on content I wanted to include in a speech I was preparing. It suddenly struck me how amazed I often find myself when I hear, read, learn or watch some new piece of information. I hear myself say so often…“that is amazing”, “how awesome is that”! It made me think how I seem to be in a constant state of wonderment, on so many levels.

Sadly, sometimes my wonderment becomes bewilderment when they are not happy or uplifting items of interest and I work hard not to be judgemental (I confess, that is a struggle for me, as I know I am such an opinionated person and I to try to live to the ‘no judgement’ code every day). YES, I know one must stand up for what one believes in – but that is another reflection piece for another time.

The other day, doing the rounds on Facebook, there was a tiny video clip of an icy perfect circle. Did you see it? See what I mean? Mother Nature is just amazing!

Tell me what absolutely amazed you recently….

DC

12 days of BBQ……#01_2014 - A Turkey in a Kurrajong tree

2/12/2014

Clean up the BBQ and let’s get ready for the fun, party time and sharing of food.

Chicken is certainly one of my favourites. Many people find chicken not to their taste….Not me – I think it is very versatile.

This recipe was one shared with us in Brad Warton’s BBQ class, at the end of 2013 – (wow that sounds so long ago!)

Marinated Chicken wings in smoked paprika

2 – 3 Chicken wings per person
200ml fresh cream
1 onion
3 cloves of garlic
50g sugar
Smoked paprika, salt and pepper

Juice the onion and garlic by blitzing in a blender very well and then placing a tea towel over a mixing bowl. Place the pulp into the centre and bring the corners of the tea towel together, balling the solids and squeezing out as much of the juice as possible into the bowl. Add the cream, sugar and salt, pepper and paprika to taste. (I like mine real smokey) and marinate the wings overnight!

Don't try to do this recipe in an hour or two, it just won't do it justice.

Cook on a medium-high char grill.

Happy tastings. DC