Not many words to say here really!
In Adelaide, summer is in full flight and eating gets a little harder!
Smoked Salmon, Parmesan Filo Wafers
Category: Seafood Recipes
Kingfish Ceviche Salad
Photo by Jun Pang
I think that most people think cooking is too hard. Well here is a recipe to prove that theory wrong.
Most people think that cooking needs heat. Well, that’s not necessarily true either.
Ceviche is a dish made popular in the Americas, specifically in the South America. Traditionally, it uses the juices of citrus fruits to “cook” the proteins. Much like the science experiments you once performed in your high school science classes, when you poured acid on raw egg white and it turned opaque white and hardened. In this case, the the citric acid from the citrus fruits is slightly acidic enough to cure or cook the proteins of the fish.
Squid Salad
Nicoise Salad – nothing cheffy here, just healthy stuff!
Photo by Jun Pang
Nicoise salad is a salad that is traditionally served with tuna. Usually, it is a salad of beans, tomatoes, nicoise olives and boiled eggs then served with a vinaigrette. There’s a lot of speculation as to where it originated and even the great Julia Childs gets a guernsey.
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Chili Prawns
Photo by Jun Pang
I love dried chilies. Whether I use them whole to flavour a dish or made into a sambal, dried chilies are so under used.
Salsa Verde
It is such an amazingly versatile sauce. One of the first sauce I learned in a kitchen were salsas. Not much skill needed here but the skill you learn here is how to balance flavours. In this case acidity. You don’t want this to be over powering in acidity, just enough sharpness to get the palate “excited”. You should be able to taste all the ingredients in the salad of what ever it is you are using the salsa verde for.
Salsa verde comes in many versions. This version is some what close to the Italian version but there other “green sauces” like chimichurri in Argentina and sauce verte in France.
Spaghetti Alle Vongole
I love easy and tasty recipes. People always ask me “so, do you cook at home?”. I do, I love cooking at home, in fact I get a lot of joy cooking for myself. I don’t have difficult customers or ungrateful people to deal with. I can be free in my kitchen and with that freedom comes clarity. I know exactly what I want, I can see how I can cook it and I prepare the dish with great ease because I get to play, I get to cook what ever “I” want.
Avocado and Tomato Salsa
So many versions of salsas out there and I must say that there are some pretty good ones. I use salsas like a sauce, a healthy version of a sauce. Usually, a salsa will have tomatoes and red onions, all finely chopped into fine cubes and finished with herbs and a citrus of some kind or vinegars. Like anything, every one has a version, there is no right or wrong way to make salsas.
Oysters Kilpatrick
We are lucky here in South Australia, we do get some of the best seafood in Australia and arguably, the world. I have travelled a bit and there is no other place where you can get so much variety of seafood with such freshness. The unique waters of the Spencer Gulf is home to many things we love to eat that come from the sea including the Spencer Gulf King Prawns. Tasty buggers and the size and quality is unmatched. Prized for it’s fleshy meat and sweet flavour, the prawn is one the biggest I have seen, consistently!
Risotto’s takes practice but the reward is satisfying, especially in winter!
Cooking risotto’s is easily put into the “too hard” basket! I’m here to tell you that, not only is it easy to make but it is also really inexpensive. Depending on what you decide to put in it, it is one of the cheapest and tastiest meals you can cook for your family or for your self. As you get confident with flavours and cooking risotto’s, experiment by using different indgredients and adding different elements of flavours into it. I like creamy risotto’s but hey, if you like it lighter, finish off with a nice Extra Virgin Olive Oil instead of cream, lighten it up with zesting oranges and lemons into it. The versions are endless, use your imagination and use the indgredients in season for freshness and to cut down on the shopping docket!
Continue reading “Risotto’s takes practice but the reward is satisfying, especially in winter!”