Ah, the Winter freeze is thawing somewhat and Spring is technically here, but it’s still cool enough to enjoy comfort food from the slow cooker. With the state we are in with this house, I just don’t know what I’d do without this trusty appliance. I had a pork shoulder going begging and was a little tired of the asian or mexican style pulled pork, so I went random and threw in to the pot, the pork, some celery, carrot, onion, juniper berries, apple, ginger, cloves, a little apricot jam and a stubby of beer. Before serving I added some peas and reduced the sauce on the stove till it was rich and sleek. Served with some mash, topped with chopped spring onion and some toasted baguette. One if those ugly but really tasty meals!
The sourdough baguettes served with it were a short, chubby version due to my oven size limitations. Autolyse of about 10 hours (accidental) and overnight bulk ferment in the fridge. These were cooked in the gas pizza oven and even though I dropped the tray as they went in I was happy with the result. Beautiful crust and crumb and tasted really good.
I recently attended a cooking class at Relish Mama in Cheltenham. The theme was Middle Eastern Vegetarian and although I didn’t learn a great deal about the food, I was really impressed with the format and structure of the day. There were several assorted dishes cooked which we all tasted, I certainly didn’t have to cook dinner that night! A beautiful set up and I got some wonderful kitchen design tips and had lots of laughs. One of the dishes made was a beautiful Freekah salad, not being able to source Freekah locally it was on my list for when I next visited Dandenong. That was Saturday (becoming more frequent), so along with the freekah,
I picked up some glutinous rice flour to make stuffed Indonesian Pancake (Dadar Gulung). Green batter, coloured with pandan and filled with a sweet, coconut filling it makes a lovely tasty and visual dessert. I am wanting to have a go at making some Turkish style ice cream but need 2 ingredients I can’t find locally. One is mastic and the other is Salep or Sahlab. I found the mastic in Dandy but not the Salep, doesn’t appear to be too much online either. Happy for someone to steer me in the right direction or even advise if it is necessary to have a success with ice cream or if it can be left out.
For those who get my regular posts, you are most likely aware of my demolition Monday’s in removing the old kitchen. We have 12 foot ceilings and I’ve been up the ladder with my trusty wrecking bar, sledge-hammer and renovator tool removing the old cupboards. Finally the last of them are gone. Wish I could say I was sorry and how much I’d miss them!
We can now start marking out some of the new kitchen’s concepts to get a feel as to if it will work or not. The brown wall on the right will be going and the room extended about another 5 metres creating a kitchen/eating/living space.
I’ve also started sprouting some sweet potatoes. Simply just cut in half and sitting in water that gets changed regularly. I keep the container over one of the hydronic heating vents and should have sprouts appear in a few weeks. The soil in the greenhouse will be quite a bit warmer warm by then so I will be able to plant these out. WARNING, the photo is a bit loud!
That’s my lot for this months IMK. Thanks Celia from Fig Jam & Lime Cordial for linking us all up. Oh, if anyone has some tips or recommendations for a trip we are planning to Turkey & Italy next year I’d love to hear them. So much to choose from, so ideas from like minded people are always invaluable. 🙂