Rough Cooking

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Blood Orange Martini

July 20th 2010 00:09

Last week the Farmer's Market offered up some wonderful blood oranges. Always keen to take on these special cirtus with their deep red flesh, I purchased a few and took them home, wondering what I would make.

I considered a repeat of the Blood Orange Chicken Risotto because it was just soooooo good, but after a particularly rough day with heavy winds and a neighbours nasty accident in the reserve next to our house, I realised I was after something with a bit of kick. Something to calm the nerves... for medicinal purposes of course.

You could certainly make these Blood Orange Martinis stronger if you wish, but I like this mix where you can taste the flavour of the gin and feel it doing you good, rather than kicking you in the throat.

Blood Orange Martini - serves 1

dash of dry vermouth
30ml gin
juice of 1/2 - 1 blood orange depending on size

In a chilled glass splash in the vermouth and swirl glass to coat all sides. Add gin and then juice, stirring to combine. Sit back, relax and enjoy.

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Posted By: Helen Randell - Category: No Category

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Garlic and Sapphires

July 17th 2010 20:41

A friend of mine lent me this book, and I have already recommended it to other people. Garlic and Sapphires in the true story of Ruth Reichl, a former New York Times food critic. As you can imagine, this book contains some wonderful descriptions of some of the best food in New York, and although the content is a little out of date (with most of the action taking place in 1990s) you can't help but feel inspired to visit and dine at some of these restaurants.

Not just a story about food, Ruth begins this memoir with a tale of her trip to New York from Los Angeles when she has only just accepted the position. On the plane she is spotted and identified by a waitress who informs her that every restaurant worth it's weight already has a picture of Ruth pasted to a wall in the kitchen. This is so staff will be aware of her presence and therefore pay more attention to her as a diner. Suddenly the ability for Ruth to dine un-noticed, and therefore offer a fair review goes out the window.

But, it is not long before Ruth comes up with a plan to let her dine anonymously. With the help of a theatrical friend and a friendly wig maker, Ruth comes up with several disguises and identities which allow her to be just another dining guest.

As the story progresses, it is just as much about Ruth's struggle with these identities as it is about her profession. This does make for entertaining reading, and it is interesting to hear about the obvious differences in service and food quality between Ruth 'the New York Times food critic' and Ruth 'the everyday old lady'.

My favourite passages in the book are the descriptive 'food safaris' which Ruth is taken on. Led around New York by people who are clearly in the know, you can picture every run down shop front which houses a spectacular array of the best produce, from cured meats to perfect bruschetta and the thickest, creamiest natural yoghurt in the world.

To really help you salivate, Ruth has also included a number of recipes in the book which allows the reader to make what she is describing. There are certainly a couple in there which I am keen to try out!

I have recently seen that there are a couple of other books which Ruth has written, and with such a wonderful introduction to her gastronomic world, I think I might just have to give them a go.

Definitely recommended - makes you want to become the New York Times food critic!

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Posted By: Helen Randell - Category: No Category

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Char-grilled salmon with parsley relish

July 14th 2010 20:38

I have to confess, I am not a big fan of fish. Terrible I know, especially when you consider I live with a great fisherman and that we are often privy to wonderful seafood donations. But, dear reader, I am trying.

It used to be that I would go for a fish curry, or something else strong to mask the 'fishiness'. Then I decided I'd just go for mild white fish which didn't taste very much like fish at all, and bit by bit we are getting more seafood into our diet.

The special part of this recipe is really the relish. The parsley combined with the saltiness of the anchovies and capers is perfect to compliment the simple grilling of the salmon.

This relish recipe is taken from the CSIRO Total Wellbeing Diet.

Char-grilled salmon with parsley relish

Heat a grill pan to high and then place lightly oil salmon fillets, flesh side down, on to the grill, cooking for about 4 minutes. Turn and cook for a further four minutes. Do not overcook as the fish will become dry.

Parsley Relish (makes about 1 1/2 cups)

1 bunch flat leaf parsley
6 anchovy fillets
2 tablespoons baby capers
grated zest of 2 lemons
1/2 cup lemon juice
1/4 cup olive oil

Place all ingredients except the oil into a food processor. Lightly process, then with the motor still running, add enough oil to form a thick paste. Season to taste. Can also be served with other meats.

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Posted By: Helen Randell - Category: No Category

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Chocolate Cointreau Truffles

July 12th 2010 08:46

Chocolate truffles are pretty easy to make, and when you consider what goes in to them there is no surprise that they taste fantastic. Chocolate, butter, cream and alcohol = Happy days

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Posted By: Helen Randell - Category: No Category

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Thai beef salad

July 6th 2010 11:59

Even during the depths of winter, every now and again you want to feast on a really hearty salad. A thai-style beef salad, with winter lettuce and just a hint of chilli, will warm you from the inside, as well as helping to keep your tummy trim in anticipation for the warmer season

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Posted By: Helen Randell - Category: No Category

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Apple Tarte Tatin

June 30th 2010 09:09

Tarte Tatin has been on my list of things to make for quite a while now, and when the girls starting talking about a French night, I quickly put my hand up for dessert. For those who have been following the world gastronomic tour, we also had on the menu: champagne, pate, french cheese, quiche, souffle, venison stew, french salad, bouf tartare and cointreau truffles

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Posted By: Helen Randell - Category: No Category

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Alphabet Minestrone

June 28th 2010 09:04

Alphabet pasta letters are lots of fun, and I find that they are certainly not just for kids. Give an adult a bowl of alphabet soup and they will inevitably try to spell out their name (or a swear word

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Grocery shopping online

June 24th 2010 01:21

It's 6.35pm on a weeknight and I have just received my first delivery of groceries, ordered via Coles Online. A pretty simply process, it took me about 20 minutes to do my ordering for a weekly shop, and I was able to sit in my lounge room and enjoy a beverage while doing so

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Posted By: Helen Randell - Category: No Category

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Small Food

June 22nd 2010 09:01

Sometimes you feel like eating lots of different things. But is has to be lots of small different things, otherwise you know you won't be able to fit them all in. Tapas, dim sum, small food - whatever you want to call it, it's all good

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Posted By: Helen Randell - Category: No Category

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Chicken Hot Pot

June 18th 2010 05:29

Mmmm, perfect for a winters day, this is both hearty and warming, as well as being low-fat. The chicken thigh fillets could be replaced with chicken breast for an even lower fat meal, but be aware that the meat will become a bit dry

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July 2010

5 Posts

June 2010

8 Posts