Tag Archive for: Meat

Poulet en Demi Deuil

10 Jul
July 10, 2014

I think everything sounds far sexier in French.  Take poulet en demi deuil for example, would be quite happy for a lover to whisper that in my ear.  Sadly when translated into English, it doesn’t have the same ring.  Chicken in half mourning sounds more on the sad side than sexy.

I was gifted a gorgeous Western Australia fresh black truffle from the lovely people at Lilydale along with a few packs from their ‘Ready for You to Roast’ range.  Not a bad pick up and cook at home range, the breast roasts marinated in fennel and chili infused oil, were our favourites of what we tried.

Chicken in half mourning Read more →


Aldi Seafood & Meat Degustation by Teage Ezard

11 Jun
June 11, 2014

I receive some weird and wonderful invites in the Belly Rumbles inbox. If an invite arrived for me to attend a lunch using Aldi products, I most probably would of declined. I have nothing against Aldi and actually do shop there. Though in the past I have never purchased any meat or seafood products from them.

This particular invite was pretty hard to turn down. Would I like to attend an exclusive, seven course, Aldi meat and seafood degustation lunch prepared by Teage Ezard of Black by Ezard? Well yes, of course I would. I would be pretty mad not to.

The idea of the degustation was to showcase Aldi’s all Australian seafood and meat range. We were even given a goodie bag to take home with ingredients to recreate one of the lamb dishes from the lunch. The recipe for you to enjoy is later on in the post.

I will say I was pretty impressed with the dishes. Of course a highly rated chef in a professional kitchen prepared them, but when the protein is the major component of the dish, there’s no hiding its quality.

OLYMPUS DIGITAL CAMERAalmare atlantic salmon Read more →

Deep Fried Chicken Necks

05 May
May 5, 2014

A few of you may have read the title of this post and simple said ‘why Sara, why oh why?’ I know my mother will have.  Why deep-fried chicken necks of all things?  Surely there are nicer parts of the bird to fry to crunchy goodness?  Well yes, there are as I discovered, but you have to experiment and play, or you will never know what brilliance may happen.

Using chicken necks in this manner falls in to my no waste, head to tail ethics of eating an animal.  My thought was that this would give the often discarded chicken neck, another role in life.  Besides being used in the making of stock, or some people (I believe), give them to their cats to chow down on.  They are also an incredibly reasonable part of the chicken to purchase, a dollar or two a kilo.

Deep Fried Chicken Necks Read more →

Pork, Apple & Fennel Sausage Roll Recipe & Bilpin Apple Picking

22 Apr
April 22, 2014

With a very generous supply of apples at Belly Rumbles HQ at the moment, I seem to be adding them to all sorts of dishes. The apples are the result of an apple picking trip to Bilpin a little while back.

Pork Apple & Fennel Sausage Rolls

Our first port of call on our Bilpin adventure was Saliba Fruits. The Saliba family is one of only a few commercial apple growers left in the Bilpin area. They have been growing, packing and distributing apples for 41 years. A family business started by Joe Saliba’s father. Read more →

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

Read more →

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

Read more →

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 →