Shout out for kitchen tips and hints!

#design #kitchens #appliances #baking #reno

Ok, planning of our kitchen has begun! Not sure when it’s going to actually happen, but it will, so I want to be ready.  I’m looking for tips re good & bad ovens, freestanding vs under bench or wall mounted. Combo vs separate microwave. Steam oven, is it a wank? At this stage I’m looking at 2 normal size under bench ovens beside each other , I really can’t wrap my head around $7-$8000.00 for an oven with reviews no better than a $1000.00 one. Fridges, cooktops and range hoods, energy efficiency, noise levels when operating, knobs and handles etc. With dodgy hands ease of knobs and dials is essential. Any other tips such as cupboards vs drawers, or the second small bar sink I’m considering adding would be greatly appreciated. Sink in island bench vs sink in countertop. Love the sleek look sinks but I reckon you need a pretty decent draining board, especially when a lot of heavy pots get used. 2 drawer dishwasher vs normal dishwasher, it just goes on and on but I think a lot of you have probably wished you’d done things differently and I’d like to know about it.

From what I’ve been researching it certainly doesn’t equate that the more $$$ you spend equals more quality when it comes to white goods. I’d be interested to hear your thoughts.

Goat Curry, Pulled Pork, ganache and….

I haven’t ever cooked goat before, so when we were at the Dandenong Market last week I could not pass up buying some ‘goat curry’ cuts when I saw it. I knew I wanted to try it either as an Indian curry or as a middle eastern tasting dish so onto the internet. The first recipe I found when I googled was Rick Stein’s Goat Curry so that was that settled. I love Rick Stein, haven’t made many of his dishes but he just seems like a delightful man.

We weren’t disappointed at all. I thought the flavour might be a little light on because there is minimal spicing in the recipe but no, it was delightful. Served with rice, greek yoghurt and some of the leftover flour tortillas from Fridays Lunch.

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Friday’s Lunch

Let’s just say one of my better lunches! Pulled shoulder of pork made with a rub of salt, cumin and Garam masala, . Before I went to bed Thursday I chucked it into the slow cooker on low with a cup of stock, some onions, garlic and star anise. Removed from slow cooker about an hour before serving. I served this with a simple tomato salsa made of tomatoes, capsicum, black pepper and spring onions and an asian flavoured slaw salad that was really nice. Some Annabel Langbein flour Tortillas that were used as wraps, some plum sauce and tomato pickles on the side as well. Was really lovely, tasty and light.

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Dessert was not so light! Brandy snap ‘shells’ with chocolate ganache, quince that had been slow roasted for about 7 hours with sugar, cinnamon and star anise. A plop of double cream on top, yummo.

Quince brandy snaps

I resisted having another serve of this for breakfast so I compromised,

Banana, ganache sourdough

Sourdough toast spread with ganache and mashed banana. That is better for me isn’t it?

In My Kitchen- Oh dear another month gone by!

Not too much happening here at the moment – just seem to have lost my mojo! Thanks to Celia at Fig Jam and Lime Cordial for hosting this forum. Never cases to amaze me how some people churn out the most wonderful dishes and have stocked in their cupboards some lovely little gems!

This month the Autumn season was in full swing and consequently there are changes in what is available to use in the kitchen. I was lucky enough to have some beautiful quince dropped off to me by George & Jenny who own and operate Tarra Valley Foods in Rosedale Victoria. They make and sell a huge range of preserves, all of which I have tasted are wonderful. If you are ever heading down the Princes Hwy towards the NSW border, make a point to seek them out! They also have a great range of preserving history displayed. These little beauties are headed to become quince jelly and I’ll also do some oven slow poached quince. Lightly spiced with some lemon, star anise and cinnamon it makes a lovely desert.

Quince

We spent the Easter break camping at Castlemaine, an historical town in the area where gold fever was prominent in the formative years of Australia. This region is full of lovely old architecture and there are also some great markets to be visited.  I really like the Wesley Hill Market as it has a great range of fruit & veg, preserves and also a great eclectic assortment of crafts, preloved goods and it generally has a nice buzz to it. I picked up these,

Wesley Hill Farmers Market

The Splitters Creek olive oil I bought last time we were there was beautiful, didn’t even taste test this time, hope it’s still up to the mark! Tried to find a link but sadly they don’t seem to have any web presence.

The two other bottles are a Persian style pickle and some garlic which has been pickled using date vinegar. No idea what will I will do with them but it seemed like a good idea at the time!

Before we left I had made dumplings from scratch. Had never made the wrappers before and they were a great success. Won’t stress over that again, just takes a bit of time to roll the dough out.

Dumpling wrappers

The left over dumpling filling of pork, ginger, zucchini, spring onion and sesame oil made nice little meatballs to go with our always favoured camping breakfasts. This breaky was sourdough toast (Celia’s starter of course!), poached egg, dumpling stuffing meatballs and grilled tomato served with tomato pickles and a really strong brew of tea.

Camping breakfast

Now to make a cuppa and take a peek at what’s in everyone else’s kitchen this month!