Meat & 3 veg-A rarity here!

We made a trip to the Dandenong Market on Saturday so I could stock up on a few essentials that are hard to get locally. I find if we can get them locally, the prices are ridiculous and the quality nothing like what the market has to offer. Things such as spices, especially Indian ones, bulk sized bags of bread flour, affordable meat of out of the norm cuts, dried fruits, nuts and just to enjoy the ‘vibe’. I now keep a running list of what I need on my phone so if we happen to be in the area I know exactly what is to be sought.

My daughter had asked me to grab some chicken feet for making stock if I happened to see any. So 2 kgs of feet and 1 kilo of necks later, that was ticked. I also bought 2 pork shoulders, 6 loin lamb chops and 4 lamb shanks, $40.83 for the lot. Happy with that but wasn’t sure what the chops would be like. All packed up and into the freezer for this lot! (Sorry, phone photo is a bit dodge!)

Meat for freezer

 

 

 

 

 

 

 

 

 

We probably have lamb chops once or twice a year and I buy them from our excellent local butcher, they are usually well into the high $25.00+ range so it is a real treat when we do get them. These chops looked good, were nice and thick and at $11.00  a kg I was happy to take a punt. Tonight was the night! Lamb chops, mashed potato, broccoli raab that was boiled first then sautéed in garlic and olive oil along with mushroom, chilli and a chopped tomato. Some of my favourite tomato pickle relish on the side and I can only say that I will be getting some more of these chops, beautiful! I did over cook the raab a tad and next time will avoid using the mature parts as they were a little stringy. Flavour was good though and we love anything with mushrooms and garlic in it.

Chops and mash

The chops were cooked on my new cooking range! Luxury.

Portable induction cooker.

Since all the hoo ha and recall of the butane gas camping stoves I needed another option for cooking the everyday things. This little portable, induction  cooker is quite good, it’s lucky my preferred cookware is cast iron! Sorry, another dodgy phone photo next!

Bread-001

Today I played around with baking in my new gas pizza oven to try and get a handle on the temperature management. Loaf on the right could have been a bit hotter, and the one on the left was pretty good (don’t let the issue of me dropping the dutch oven on it come into the equation!). I don’t think it will take too many goes to get it close to right. Interestingly, the fitted oven thermometer says one thing and the one I put inside to compare, registered about 30 degrees more. I’ve had a bit of experience with ovens with no thermostat so it is just part of the learning curve.

Just a quick trip back to the chicken feet. I did a bit of searching about making stock with them and found a great post on a site called Nourished Kitchen. The post was really informative about how to deal with the feet whether they come from the store already prepared or straight from the chook yard or paddock. There was also a nice little recipe for an asian style stock base which is almost identical to the one I use as a base for Pho. Some of the comments people left about the post were quite entertaining too! I’m sure I can remember pulling chicken feet tendons and making the claws turn up when I was a kid!

 

I am currently on school term break (well, I am in there for a short time tomorrow, Thursday & Friday) so I had better get cracking on with some real jobs getting done rather than pfaffing around with bread dough!

 

BBQ’d Bread and other stuff.

With both myself and Mr ATMT being out of action due to injury and surgery, it is very frustrating sitting at home looking at what should be done and can’t be. We decided to make a trip to the Springvale and Dandenong Markets because I needed a few staples for Asian cooking that we just can’t get here in Gippsland. I also love the feel of the places, different cultures, great variety of foods and busy, busy, busy people everywhere.

I bought a couple of new Kiwi knives, these knives are the absolute best value in the universe. I’ve mentioned them before but I am still in awe of how good they are. I bought this lot, total price $12.00ish. The one in the middle looked like it would be great for scoring bread dough. Didn’t disappoint me which I’ll cover later in this post.

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Tomato season begins in earnest:

IMG_5154It is time to plant up some of the tomato seeds that have germinated. This is the first lot, 75 in total, another 200 or so to go. I am in desperate need of more coffee cups, milk cartons or similar to plant into. I put a request in the school newsletter last week so with a bit of luck I’ll get some donations this week. Once potted up they are going into the greenhouse for developing.

BBQ’d bread.

I’ve been bored and frustrated trying to create really nice bread in the ‘Toy Oven‘ so today I thought I’d have a crack at baking bread in the BBQ. I gave my sourdough starter a bit of a workout this week as it seemed a bit weak, (that’s the only thing able to have a workout here at the moment)! I cooked the loaves in cast iron pots, one camp oven and one pseudo Le Crueset.  Boy, I’m glad I had this idea. This bread looks great, has great crumb and crust is beautiful. Only downside is there are a couple of hotspots where crust has burnt, but not badly. A bit of tweaking and I think this will a regular way of baking our bread. The added bonus of being able to cook 2 full size loaves at the one time is great.

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Favourite soup-Pho

I had planned on making gyoza dumplings for dinner but we had some for lunch at the Dandenong market. Plan B in place! I just love Pho soup. I made this last night using the stock I made on the wood oven top last week and it hit the spot on a cold, wintry night. Irony was, we couldn’t find bean sprouts anywhere at the asian markets or big supermarkets. I actually found some at the local fruit shop and what was most surprising is they were fresh. Just have to have bean sprouts on ya Pho! Check out he beautiful clarity and deep colour of this stock.

Pho