Month: March 2014

Quirky Offerings

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This week I had the pleasure of dining at someones else’s dining table  – how nice to be a quest and eat some delicious food that didn’t come from my own kitchen.

As I sat down to eat I spied this very special creation and I thought to myself oh Yum a delicious creamy cake.

So naughty that I was thinking about desert before main course and I love a cake with cream!

How surprising to find it wasn’t cake at all but a big piece of watermelon covered with cream and marscapone mixed together and lots of berries for decoration.

This way we had a healthy (mostly) desert without the calories.

It did make me realise how much we eat with our eyes !!!

 

Steamed Ocean Trout

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With the last of Melbourne’s warm weather we have been enjoying salads with delicious Ocean Trout and sometimes, chicken or Lamb combined with couscous, or quinoa, or simply a variety of salad leaves.

This week we steamed ocean trout at 60c instead of the 85c or 100c temperature that one might normally cook fish at. Ocean Trout has a subtler taste than Salmon and I prefer it, but Salmon can also be substituted. Steaming fish at a lower temperature makes for a more softer texture and more importantly a sweeter taste.

If you see white beads of protein form on the fish then your cooking it too quickly and too hot. I steamed the Ocean Trout at 60c for 15 minutes and you can see from this photo how succulent it is.

I combined the fish with red and white quinoa, lots of fresh herbs such as coriander,mint and a smattering of fresh green chilli for a bit of bite. We also added cooked shallots for that sweet onion flavour. The salad was finished off with a lemon juice, olive oil dressing.

I have also seen Kimchi added for an added texture and some extra chill flavour – give it a try !

Great pho

Last week Carey and I went to Sunshine for Pho – pronounced phar (Olivia and Zoe don’t believe it could possibly be called that )
We started with a beef flavoured pho with strong accents of cassia bark also known as cinnamon.
With a choice of beef or chicken or both we waited patiently to receive our first bowl  of pho . We also had the owner of the establishment talk about their unique pho making recipe – the making of beef stock and which kind of meat – I was hoping to learn the secrets but alas I learnt to just enjoy the soup !

The interesting pho was served at the next establishment – it was pho with sate !! The meat was beef  ( a little dry and tough ) but I would have preferred chicken.

Tips for making any great soup or pho are
1 . Stock making with bones are essential. If using chicken wings roast them first and then cover with water . A little amount of onion ,Celery , carrot
Some herbs as thyme , parsley, bay leaf – cover and steam gently for at least one hour

2 . Remove fat from the stock the next day before adding to the soup

3 . Simmer gently fresh vegetables in stock before adding any meat
4. Meat should be added for the last part of cooking unless a ham hock or meat on the bone is added
5 . Taste for seasoning – it may need more salt , sugar , vinegar or chili in pho

6. Lastly add noodles and fresh herbs for pho

http://http://www.sbs.com.au/food/recipes/vietnamese-soup-phoIMG_0337