Helen RandellWelcome
July 9th 2008 00:13
Welcome to The Red Spatula. My name is Helen and I love all things food.
Many of the ingredients for my gastronomic delights come direct from my garden, so seasonal eating is often the name of the game.
I enjoy sharing my food with others, and have a fantastic groups of friends who are also ‘obsessed’ with what they eat. We often cook up a storm to share - and there is rarely anything left on the plate.
I’m into trying new things in the kitchen, and with the arrival of winter, slow cooked meats and stews have become a weekend favourite. Last Saturday we had pork belly with apple cream and roast vegetables. It was delicious.
We picked up the meat from our local butcher, after we had been to town and bought some spice. Although the butcher didn’t have any pork belly in the display case, they did have a 2kg piece in their cold room – perfect. One of the tricks to making beautiful crackling, is to place the meat, uncovered in the fridge for a couple of hours before cooking. This lets the skin dry out a little, and helps to create the crisp, juicy crust which is delicious, but not terribly good for you
But the best thing about it, was that we had enough left over for lunch the next day! Yum!
Many of the ingredients for my gastronomic delights come direct from my garden, so seasonal eating is often the name of the game.
I enjoy sharing my food with others, and have a fantastic groups of friends who are also ‘obsessed’ with what they eat. We often cook up a storm to share - and there is rarely anything left on the plate.
I’m into trying new things in the kitchen, and with the arrival of winter, slow cooked meats and stews have become a weekend favourite. Last Saturday we had pork belly with apple cream and roast vegetables. It was delicious.
We picked up the meat from our local butcher, after we had been to town and bought some spice. Although the butcher didn’t have any pork belly in the display case, they did have a 2kg piece in their cold room – perfect. One of the tricks to making beautiful crackling, is to place the meat, uncovered in the fridge for a couple of hours before cooking. This lets the skin dry out a little, and helps to create the crisp, juicy crust which is delicious, but not terribly good for you
But the best thing about it, was that we had enough left over for lunch the next day! Yum!
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Comment by Cibbuano
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Comment by Anonymous
thank-you for your comment. I have just had a quick browse through your blog. The Adelaide Market brings back memories. I am a former Adelaide boy and used to catch the bus out the front of the market.
I am curious as to how you get pictures on your blog, it looks awesome. Home grown vegies thumbs up. I have a vegie garden, with the staples, onion, garlic, potatoes, celery, carrots etc.
Roasts have you tried roasting beef coated in honet and seeded mustard? Maybe I will put that on my next blog.
Again thank-you
Arthur
Comment by Helen Randell
Rough Cooking
Arthur: also have onions growing - but they take so long!! Do you know a good way to keep them so you have they all year round?
I'll look out for your post on honey and seeded mustart roast beef - sounds great!
Comment by Helen Randell
Rough Cooking
Good luck!