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Food Thread - I cook, I eat, I .....

^ Has that wound down in the last 6 weeks or so?

A whole baked chicken tonight... free range, $18 from the butcher. Fresh not frozen, not organic but grass fed free range. I'm thinking or starting a thread about Organic/whole/fresh food and our diets these days. Michael Pollan and Jamie Oliver are an inspiration for me at the moment.
 
Not organic, free range. It was good, you can't really bugger it up :)

Home made chicken snitchel tonight...
 
Made a couple of awesome Pizzas tonight. Still haven't got around to proving dough for bases but I was very happy with them just on big Pita Breads. Pre-made the tomato base (Tomato paste, Passata, Garlic and dried Rosemary) and roasted a Red Capsicum. Hungarian salami, Kalamata Olives and a Ham and Pineapple one by itself.


I would 900% recommend people try Passata. It's a tradition Italian tomato puree, the only one I have found so far in the supermarket is La Gina branded. It's Italian, puree peeled and seeded Roma Tomatoes and salt, that's it. No preservatives, nothing just preserved in the jar. It's been great in mince sauces I've made, and these pizzas tonight were so gourmet. You can get a 700ml jar for about 2 bucks on special... try it!
 
I tried to make Pimentos Rellenos yesterday. Stuffed Capsicums

Didnt turn out quite as good as I expected but I will eat them none the less.

Rice, pork mince and parsley stuffed into a capsicum and baked. I think I will chuck some cheese on them. Cheese improves everything!
 
vanth said:
Ooh, have your ever taken the lid off when it was still switched on? Boom! I remember seeing the circles on the ceiling in the food tech rooms in HS. They were pretty high ceilings, too! Must have been amusing to see that food flying through the air like that.
Click to expand...
You can't take the lid off when it is pressurized. There is a metal pin that the pressure forces up from the pan into into a fitted hole in the lid that prevents you from twisting it; and you have to twist the lid before you can lift it off. But I did overfill it once which clogged the steam release hole and the rubber emergency plug popped out releasing a plume of steam and pressurized food that shot at my ceiling. It was a mess and took quite a while to clean up! Now I have a large sized pressure cooker so I cant overfill it.
 
I'm eating Impossible Pie
+ radicchio salad.

Needed to stop eating meat
a coupla months ago,
think I need more protein.

You better run egg.
 
^ Pulses are a good form of veggie Protein, and Sanatarium tinned Nutmeat is a saviour for me when I'm going vegemahairybum. :)

Roasted half a dozen heads of Garlic in my camp oven this afternoon. Put some in a mix of Passata, tomato paste, fresh thyme and Oregano for a base for pizza. Verdict being it's not really worth it and fresh garlic would suffice, but I'll see how it goes in a guacamole. I roasted a few Red Capsicums on the bbq plate too, they made a HUGE difference to the pizza and will be great in the guacamole :)
 
Smoked some mackerel yesterday. Didn't last long tho, was fucking delicious so I annihilated it :D

After being inundated with Spanish Mackerel for months and months on end I was running out of ways to make it interesting. Bought a little stainless steel smoke oven back in Jan and it fucking rocks, looooove fresh smoked fish :D
 
^ That's great, old school piggerys were so bad the pig couldn't even turn around in it's cage. That's how most imported salami's and cured meats have been farmed, such a shame. I tried some local prosciutto at the pub last night from a beautifully farmed paddock pigs, it was great.


Pizza and garlic bread tonight.

Same as last time but I bought mozzarella and cubed it up to spread on the tops, it was great :)
 
^^ Have you tried Bangalow Sweet Pork, Klue??
Their stuff is amazingly tasty. I've never been a massive fan of leg ham but since mum and dad have started getting these at Christmas I can't get enough of it.
 
Yep, I had BSP ham on my Pizza tonight. The blokes that had the prosciutto at the pub last night are relatives of those farmers, they are a big Indian family. The butcher in Bangalow has all other different cuts that I'm going to try one day, but I know the ham is definitely the best ham I have had :)

It's pretty boutiquey and mostly marketing, but definitely quality :)

The pigs are chubby little black guys :D
 
Spent on and off this afternoon making fishcakes. Steamed two Flathead bodies, waited until it cooled and then pieced up all the flakes of meat. Mashed a spud, two big sweet potatoes and peas... stirred some Olivo, zest and heaps of parsley through it. When it was all cool I mixed 2 eggs and some fresh breadcrumbs though it. Then at about 4.30 I formed little patties, floured them and refrigerated them again. First batch cooked up so fucking delicious, 10 times better than fish from a can... so worth it :)
 
After moving in with a pair of foodies since coming to the eastern states, I've really had to lift my game cooking wise.

Probably the best investment I've made has been the "4 Ingredients or Less" cookbook.

4-ingredients-fast-fresh-healthy.jpg


Once you get past all of the newage bullshit thrown in there (like their brilliant insight into losing weight - "Only eat when you're hungry. If you're not hungry - don't eat!") then you've got some pretty easy recipes to make that aren't too costly, are pretty healthy, and mostly taste awesome.

Mixing up one of their recipes for dinner tomorrow night..
- 2 punnets of cherry tomatoes halved, semi fried with some olive oil, then removed from pan.
- 4 chopped chicken breasts, seasoned with salt & pepper in the pan then browned.
- 250ml of light cooking cream, poured in on a low heat until it thickens slightly (~4mins).
- Re-add the cooked cherry tomato halves & stir through along with 1/4 cup of ripped fresh basil.

Serve that sucker with cous cous and you're sitting pretty & chillin' with Deepak.
 
Big thumbs up for free range pork. Roasted a piece of rump last night and it was like having an extra set of taste buds in my mouth. Heaps of flavour and nice and juicy.

Hmmmm glad I got some spare ribs and chops as well. I am converted! =D
 
^ Sounds awesome! I've been planting Dill, I can't wait to use it. My potato salad is just chat potatoes cooking the eggs in the potato water at the end, then a good mayonnaise and salad or spring onions. I know Italian parsley is good in a Potato Salad but I'll have to give Dill a try...


Won a big 2kg Leg of Pork tonight, I'd love to mince some of it and make rissoles.. never had pork rissoles! I think they could be great!
 
Yeah I grew some dill on my window sill over winter. But not enough to meet my needs. I eat it with fish all the time.

Free Pork is always good!

I went to a farm once were they were growing those free range little black dudes that were mentioned earlier in this thread. So happy and well natured. Seems a shame to eat them. If only they didnt taste so good...
 
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