Tag Archive for: Meat

Zemnieku Brokastis, Farmers’ Breakfast

31 Mar
March 31, 2014

I love potatoes, give them to me baked, boiled or fried.  I have inherited having a continuous healthy stash of them in my kitchen from my mum, they are a staple.  It has only been in recent years, as I research more about Latvian culture and cuisine, that I am adamant that my love of potatoes is in my blood.

If you are like me, when you think of a potato munching country you automatically think of Ireland.  It seems, for all the same reasons that potatoes were important to the Irish, they were just as important to Latvians.

Potatoes are sometimes referred to as ‘the other bread’ by Latvians, and they feature heavily in the cuisine.  The hardy spud was an important introduction to Latvia from North America in the 19th Century.  No longer would peasants go hungry when the grain stores ran low in Winter and Spring, there was food to eat.

Peasants Breakfast Read more →


Hot & Spicy Chicken Wings

24 Mar
March 24, 2014

A bowl of freshly deep fried chicken wings are set down in front of you.  Knowing they’re hot does not deter you from picking one up.  You then proceed to do the chicken wing dance between your fingers.  Holding the wing between one hand before transferring quickly, almost tossing, it to the other, to avoid being burnt. 

You blow like a southerly on the outer crunchy coating in an attempt to cool the piping hot wing.  Just when you think you have succeeded you bite down with your teeth.  The coating shatters on impact with your teeth, resulting in a burst of steam released from the succulently tender meat inside.  You accomplish burning your mouth, which results in making panting noises like you have just gone into labour.  Theatrical short breaths in and out, along with something sounding like ‘hot hot hot’ in an attempt to stop your mouth burning while continuing to eat.

Deep Fried Hot & Spicy Chicken Read more →

Tori Karaage

24 Feb
February 24, 2014

What is Tori Karaage?  The most delicious Japanese fried chicken (JFC), that’s what it is.

Like a number of Japanese recipes, Tori Karaage is relatively simple to make.  Only a handful of ingredients used, with the most complicated stage being the frying.  I say that due to having met quite a few people that are afraid of frying.  Don’t be, invest in an oil splatter screen and make sure the ingredients you are frying are as dry as possible.  It is water/moisture that will make your oil splatter.

Kara age Reicpe

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Easy Baked Chicken with Feta, Pine Nuts & Honey

22 Jan
January 22, 2014

Obviously I enjoy cooking, but I really hate the pressure of having to cook every evening after work.  I want something tasty, satisfying and simple to serve the family.  This dish ticks all those boxes.

Easy Baked Chicken with Feta, Pine Nuts & HoneyIt is easily thrown together, then placed in the oven and forgotten about until it is time to eat.  This recipe gives me an extra 30 minutes to do other things while it works its magic in the oven.

To add to the simplicity of this meal, I cook up either some straight rice or a mixed grain/rice combination, and then add a few salad greens on the side.  The tomatoes break down, juices from the chicken are released and the feta melts slightly creating a delicious sauce.  If you couldn’t be bothered with the rice, some crunchy baguette wouldn’t go astray.   I like serving this dish with something that you can mop up the sauce created during cooking, the sauce is plate licking worthy. Read more →

Easy Pork & Veal Terrine Recipe

17 Jan
January 17, 2014

I love a casual picnic with friends.  Long and lazy, protected by the cool shade of a tree on a warm summers’ day.  Sitting on a mismatched collection of picnic rugs.  An afternoon of friendly chatter, eating more than you should, and drinking a wine, or two, or even three.

A few weekends ago I did just that with a group of friends and our partners.  We headed to Sydney Park, which I have never actually been to before.  Knew where it was as I have driven past the old brick chimneystacks more times than I care to remember.  It is a fantastic alternative to Centennial Park.

Sydney Park is dog friendly, which is a fantastic bonus for us dog owners.  We decided to take Sally with us, as she loves a picnic as much as anyone.  For readers that may not be aware, Sally is my 12-year-old, 32kg, black, cross Labrador/Mastiff.  A beautiful gentle lump of a girl.

Easy Pork & Veal Terrine

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Butcher’s Secret Hearty Stew, Recipe to Riches

30 Oct
October 30, 2013

Apologies for how late my review of this week’s Recipe to Riches product is today.  Has been a bit of a stress filled day at Belly Rumbles’ HQ.  More about our overflowing sewerage and my cloud accounting woes in a future post.  Let’s just cut to the chase as it is nearly Thursday as I type this.

Episode 10 of Recipe to Riches this week.  That means only one more winning recipe to come before the all over winner is announced in episode 12.  This week it was all about classic dishes.

I will be honest,  I wanted Andrew & Judy’s Grand L’Orange Roast Duck to win.  I know a lot of people enjoy duck but aren’t comfortable cooking it at home.  They have tried and failed, and not bothered to try again.  Or the thought of cooking duck is just too daunting.  I also do enjoy the odd duck breast.  This ready to heat product I thought was a winner.

Alas, I knew the duck wasn’t going to win.  My theory was that the finished dish would have been priced way too high to make it a viable contender.  This was sort of confirmed by judges comments.  Luv-a-Duck do an okay pre-made range of duck dishes, but the range isn’t cheap.  With those figures in my head, I knew the duck wasn’t going to make it.

I didn’t want Justine’s Lamb Shank Risotto to win.  Purely as I don’t eat lamb, nothing against Justine, she seemed very lovely.

My second preference for winner, Susie, made it through with her slow cooked oxtail stew. Read more →

Rude Boy Rib Sauce, Recipe to Riches

23 Oct
October 23, 2013

Episode 9 of Recipe to Riches Australia already.  The series is coming to an end, and I just worked out I am going to have to find something else to  pick on each week.  Kidding, it’s been great fun and I have loved the feedback and comments from everyone.  Even people that aren’t watching the show are weighing in on the discussions.

This week was all about Man Food.  I made sure the two resident Man Food experts watched this episode with me.  It is quite interesting what they pick up that I don’t.  Took Mac less than five seconds of watching the batch up this week to point out to me that nobody in the kitchen were wearing hair nets.  Interesting observation, as the food is being prepared in a commercial manner.

I was also informed by Josh, as I am not a man, I should wait till he got home from college to write my review.  And all three of us had a heated discussion on the differences between rissoles and meatballs.

The two recipes that received golden tickets but didn’t end up winning were Themis and his bolognaise minced meat pie and Christina and her meatballs.

Themis didn’t make it through batch up.  I was quite relieved by this as I had visions of another gristle episode if he was the winner.   Bobby’s rib sauce ended up beating Christina’s meatballs in the end.  We were a little confused whether the ribs were to be included or not with the sauce.  I suspected not and I was quite happy with this as it meant I got to choose my meat.  I really am such a fussy girl. Read more →

Road Test: Sara Jade Chilli Con Carne, Recipe to Riches

04 Sep
September 4, 2013

Last nights’ episode judges were seeking recipes for the freezer.  Like last week, three lucky hopefuls were given a golden ticket into the next round.

Christine, dressed in a gorgeous blue, received a golden ticket for her pork vindaloo.

Erin strolls in playing the ukulele and serves the judges up some maple macadamia ice cream.  They love it and feel it is restaurant quality.

Sara  Jade also makes a musical entrance with her partner strumming his guitar.  She presents chilli con carne, her grandmother’s recipe.

Sara Jade ends up winning last night’s episode.  Personally I was hoping for Erin’s ice cream to win, I am not a fan of mass produced products using meat, especially mince.  I never buy this type of product from the supermarket, instead I will always make extra and freeze it for quick and easy meals.

So here I am out of my comfort zone, purchasing and eating a product I would not normally consider.  The things we do in the name of research! Read more →

Chicken Curried Meatballs

20 Jun
June 20, 2013

I am sure everyone has one of these recipes tucked away in their collection.  You know the one, not very pretty to look at, uses ingredients that you really don’t want to admit you use, but tastes awesome and is a family favourite.

My mum’s chicken curried meatballs is one of those recipes.  Except for the chicken mince that is used, it is basically a pantry meal.  So simple to make, very retro and I just love it.  This dish is one of my feel good favourites in winter.  Any leftovers are also a treat warmed up the next day for lunch.

Sharing this recipe is also a great way of getting my groove back with participation in the The Daring Kitchens’ Daring Cooks’ Challenges.  I have been a little slack and not joining in on the fun.  The June Daring Cooks’ challenge sure kept us rolling – meatballs, that is! Shelley from C Mom Cook and Ruth from The Crafts of Mommyhood challenged us to try meatballs from around the world and to create our own meatball meal celebrating a culture or cuisine of our own choice. Read more →

Teriyaki Chicken Wings & Cooking Sake Explained

24 Feb
February 24, 2013

I don’t think my love for Japan, it’s people and especially the food is a secret.  Many years ago when I started to pursue my love of Japanese food, by learning how to prepare it for myself at home, it was a struggle to find the appropriate ingredients.  Luckily, there are now many Japanese grocery shops around Sydney and many basic staples are available in your local supermarket.  How far we have come.

Many years ago when I would originally see the word ‘sake’ in the ingredient list of recipes, I would run out and try and source a bottle of drinking sake (Nihonshu).  Then one day, in my lounge room, Tetsuya Wakuda shared something with me.  “This is cooking sake, you don’t use the sake you drink when cooking’.   Maeve O’Meara then turned to him, nodded her head, and said she didn’t realise there was a difference.  I do love Food Safari.   Like Maeve, I had no idea there was a difference until that moment either.

Ryorishu is the Japanese word for cooking sake and literally means ‘cuisine alcohol’.  You generally don’t drink ryorishu straight, it isn’t enjoyable as a drink.  It is milled differently to drinking sake, there is a lower milling rate of around  80-90%.  Milling removes fats, proteins and amino acids that lead to unwanted flavours and aromas in the brewing process.  A lower milling rate means it isn’t as refined in taste as a drinking sake, but the bolder flavour lends itself much better to cooking.  It doesn’t get lost amongst other ingredients like soy sauce, sugar etc.  Ryorishu does have an alcohol content, the one in my cupboard is rated at  14-15% alcohol.  Therefore salt is added to the ryorishu (usually about 2% to render it just undrinkable), which allows supermarkets to sell it. Read more →