Baked Ruby Grapefruit

After returning home from the gym I felt as though I was allowed to contradict all of the sweaty minutes I had just wasted…in the over crowded leisure centre. I decided to make something sweet with a fresh “healthy” twist. The enormous ruby grape fruit stared back at me from the far corner of the fridge. It screamed for attention and something different to be done with it.

I decided to make a baked grape fruit and brown sugar treat. All you need is a grapefruit (the ruby variety do look a little more impressive, but either are fine)

Slice it in half and then put a little brown sugar on top.

Bake in the oven on 160 fan forced for about 10 minutes or until the sugar has caremelised on top!

Honey Joys

Lately, I have craved something sweet and nostalgic. Sniffling my way about the kitchen (making sure that I was constantly washing my hands, to make sure I didn’t contaminate the delicious food that sat obligingly in front of me). This craving led me towards the pantry to browse and begin my thoughts on what to make. Staring at the novelty sized box of corn flakes I decided to make ‘Honey Joys’… a kids party favourite filled with plenty of butter and sugar.

Makes: around 20

Ingredients:

90g of butter

1/3 cup of sugar (white)

1 tbs of honey

4 cups of corn flakes

Let me just start off by saying that 1tbs of honey is far too little for a food that contains honey in the title. Like always, I added a little more of everything to make sure that the corn flakes were coated nicely in the glistening buttery mixture. I used about 110g of butter, and 3tbs of honey instead; with a sprinkle of sugar on top.

The recipe is easy enough, place butter, sugar and honey into a small saucepan

 and stir on medium heat until the mixture turns into a frothy yellow liquid and the sugar is dissolved. 

Pre-heat the oven to 150c fan forced whilst stirring the butter liquid. Once it is all melted pour on top of the corn flakes and gently stir to cover each little flake, gently move the spoon so you do not crush the flakes (as it would be quite deflating to eat something that looks like a golden mash.)

Place the mixture in to your prepared patty pan and cook in the oven for about 10 minutes or until golden.

 Let them rest on the bench for a little bit before eating or removing from the pan, as the honey ‘goop’ covering them will need to set a little bit to hold them in place. Once set you have sickly delicious treats that can sit upon the bench and still stay fresh!

I recommend eating two with a cup of tea!

Thaila Thai

 Location:                                                                                                                                           82Lygon Street Brunswick East
Hours: 5.30pm - late
Guests: Nicole, Dan and Jonathan


Thaila Thai is a well known Thai restaurant (to the locals who live in the Brunswick area), it is also quite a deceiving location. As I walked quickly through the cold rainy Melbourne night I entered the restaurant having to double check that I was at the right place... You see; when walking through the doors you feel as though you have just entered a small asian take-away restaurant. The counter is placed obtrusively close to the door and four small chairs reside in front of the register (for take-away orders only). 


This startled me, as I thought I was going to be eating in a place that would have cutlery and table cloths. All my questions were soon answered as I walked through the restaurant to find how large the building actually was. Walking up the large staircase I found the main dining room; big heavy set tables with wicker framed chairs placed quite close to one another filled the room. 

I sat down an minutes later a waiter pounced upon our table to take our order (in asian restaurants I find this a good and comforting attribute, especially when you know what you want to order). 

After briefly looking through the menu I decided upon the Chicken stir-fry with fresh ginger (seasonal vegetables included). The menu consisted of many varieties of a few basic  dishes, stir-fry, salad or curry being the main options. People always tend to debate the authenticity of asian cuisine, many reviews state online that Thaila Thai is closer to Chinese food then it is Thai. Thai cuisine has predominant Chinese influences in many of its courses, I actually thought this was a good thing. If you are just seeking tasty food with strong flavours and choice, then this place is perfect for you. I can not judge what I have yet to taste, but the food and the company were both lovely. 


Next time I may try something lighter and spicier, in the entree's there were quite a few different salads that had large amounts of mint and chilli. In terms of atmosphere, cost and quality, Thaila Thai was a good place to have a quick meal with a few friends and be able to enjoy something without the fear of some sort of MSG poisoning to occur. 

A cold will not defeat me.

Sometimes I think the most irritating part of being sick is the loss or slight demise of taste; the only interest that seems to be present is in an assortment of medical remedies. I have a cold the night before a planned dinner (these things always seem to happen to me) I will feel perfectly healthy all week, whilst consuming pre-packaged 'work lunches'....I organise a delicious dinner with friends and then BANG! I wake up this morning with a sore throat. 


My point that I am tediously trying to make is: never let anything come between you and good food, even when you are lying in a hospital bed (which I have been in) demand good food! Tomorrow nights Thai cuisine awaits... my taste buds may be absent but my desire still lingers on beneath the sedation.

Chicken with lemon thyme and parsley, with chorizo beans and buttery English spinach and leek

Ingredients:

2 Chorizo sausages

4 chicken Maryland’s

Half a block of butter

6 cloves of garlic

1 brown onion

Fresh lemon thyme

Lemon rind of one lemon

Flat leaf Italian parsley

1 tsp smoked paprika

2 cans of butter beans

Method: chop the chorizo into small pieces and fry until crisp.

Slice the leeks into small rings and give a good rinse in a colander. After the garlic and onion are chopped into small pieces I think it always helps when all of the ingredients are in separate bowls on the bench (1. It makes everything look neater and 2. it excites you, because visually you can see what needs to be cooked next) It also allows ease when cooking numerous things at once.

Get your chicken and make a small incision on the large side of the meat, put your finger underneath the skin (in-between the chicken and the skin) move your finger around gently and slowly to make sure you do not tear the skin. Yes, it is a graphic process but putting butter and thyme inside the chicken makes it more delicious and juicy.

Once that is done cover in lemon rind, thyme, parsley and salt and pepper. Place in the oven at 180 fan forced. It will take in-between 1-1-45 depending on how large the chicken is.

Whilst the chicken is in the oven soften the brown onion in a pan with half the amount of grated or chopped garlic. Add the paprika and cook until the ingredients are fragrant and softened.

In a different pan soften the leeks in a good dollop of butter with the remaining garlic. Whilst the leeks are softening, blanch the spinach in a colander to remove some of the excess liquid. The leek and spinach mixture should be moist but not sloppy on the plate, the key is to have a mixture that can sit firmly upon the plate, as the chicken will rest upon it when cooked.

While the leeks and spinach are bubbling away in their buttery juices, put the two cans of washed beans into the garlic and paprika mixture that was softening earlier. Adding a small amount of boiling water helps the beans get coated evenly with the spices and flavours.

Once the two sides are cooked let them rest on the stove until the chicken is ready. Once the chicken is cooked let it rest for 5-10minutes to allow the juices to stay in. When serving give a good squeeze of fresh lemon juice on top of the chicken and spinach mixture.  

This was a recipe I came up with experimenting with different flavours of herbs and many classic roast meat recipes. I felt the spice of the chorizo cuts through the subtle and garlicky flavours of the spinach and meat.

It is a tasty, easy meal to make that looks impressive for a bit of roast chicken and beans. Try it out!

Apricot, Ginger & White Chocolate Cookies

Makes 20-30

Source: ‘Jamie’ magazine

Ingredients:

225g of unsalted butter

225g golden caster sugar

170g of condensed milk

350g of self-raising flour

150g of good quality white chocolate

50g stem ginger (or a tea spoon of ground ginger)

100g dried apricots

Method:

 pre-heat oven to 160c. Line two baking trays with greaseproof paper. In a mixer, cream the butter and sugar. Stir in condensed milk and then sift in the flour. Add the chocolate, ginger and apricots to the mixture and stir until ingredients make a soft dough. Dollop a large teaspoon of the mixture into a round ball onto the trays and bake for 15-20 minutes or until golden. Leave to cool and then transfer to a tin.

Today I craved something simple and new, tired of tasting the same pre-packaged sweet biscuits with my tea. I went hunting through old issues of Jamie magazine to find something that I could test my measuring abilities with (as Jamie magazine is from the UK, it requires constant conversions of measurements and percentages… this can become a little tedious)

I found this basic cookie recipe tucked away on the last few pages of the magazine. I went down to the supermarket with my little list and was surprised when a few of the ingredients mentioned were not available in my local Coles. This made me slightly cross, more so at the lack of variety I was confronted with in the supermarket aisle; but also at Jamie Oliver’s overly complicated cookie recipe. The recipe is a basic butter cookie mix, but requires ‘special’ items like golden caster sugar. This ‘fancy’ sugar was not available to me today, so I opted for the cheap organic Coles brand of white caster sugar.

After I unpacked my goods I started on creaming the butter, using my miniature food processor I begun blending the butter and sugar in small batches (this became difficult as my butter was slightly cooler then room temperature). Let me just say this, never let anyone say you do not need a decent sized ‘Kitchen Aid’ or adult sized food processor. The creaming took far too long for my liking and made me want to rush out to Matchbox and purchase a new helpful appliance.

After the butter was creamed (painstakingly), I began chopping up the apricots and chocolate into small chunky pieces. Then I added a small amount of raw ginger to the chopped mixture.

Next time I will add more raw ginger as it gave the end product a good kick.

Chocolate, ginger and apricot mixture waiting to be combined with the flour and butter.

The dough turned out better then I expected (as I was quite generous with my condensed milk). 

Unfortunately my small oven meant that I had to do the baking in two batches (four trays).  Once baked my cute little golden cookies smelt delicious.

 I would suggest if you are going to make these cookies you will need a good portion of the day; these are not to be rushed. The oven temperature suggested in Jamie is too low and takes far too long. I had my oven sitting on about 175 fan forced and kept them in the oven for 15 minutes. Also I love ginger and felt the amount in the recipe was too little, next time I think I will grate a little raw ginger in there to make a tangy sweetness.

All in all, the cookies turned out well and were very tasty, but I do think it requires a little cooking knowledge and an interest in experimintation. Add any sort of dried fruit, nut or spice to this recipe and it would only improve it!

Ginger caramel slice

“Give the oven a rest and let the fridge do its best -a no-bake slice is perfect with a cuppa!”- Good Taste Magazine

I am not sure if the editor at Good Taste thought ending a sentence with ‘cuppa!’, was a good idea or just relevant. The simple recipe that uses comforting pantry items does beckon the kettle to be boiled whilst making, but the urgency of that exclamation mark is a little unnecessary.

I stumbled across this recipe whilst searching for a simple dessert that I could make from all the items in my pantry. If you have a pantry that looks as obsessive compulsive as mine… then these items should already be waiting for you. If not, this ginger caramel slice should cost you under $10 (including the pan!) I managed to budget this tasty treat that makes up to 24 pieces without the help from that smug Curtis Stone.

I followed all of the ingredients, but added a few cheeky flavours that I felt were missing. ¼ Cup of desiccated coconut adds a nice subtle flavour and texture to the crumb mixture. When mixing in the butter I also added 1tsp of vanilla essence (if vanilla beans are available, scraping in a little of that would work perfectly).

Ingredients

            125g butter, chopped

            250g packet ginger nut biscuits, halved

            395g can sweetened condensed milk

            1/2 cup firmly packed brown sugar

Method

1.             Grease a 4.5cm-deep, 20cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.

2.             Melt 75g butter in a saucepan over medium-low heat. Process biscuits until finely chopped. Add butter. Process until combined. Press mixture over base of prepared pan. Cover. Refrigerate for 30 minutes.

3.             Meanwhile, place remaining butter, condensed milk and sugar in pan over medium-low heat. Cook, stirring, for 10 minutes or until sugar has dissolved. Increase heat to medium. Cook, stirring constantly, for 10 minutes or until mixture turns golden and thickens. Pour over prepared base. Set aside for 10 minutes. Cover. Refrigerate for 2 hours or until set.

4.             Cut into squares. Serve.

The recipe is written in a step-by-step structure, that it is extremely easy to follow. A little too ‘wordy’ for something that is basically telling you to melt some butter and crush some biscuits.

Once all of the ingredients are combined and in the fridge, start making your caramel! The recipe says it should take about 20minutes to have it at the right texture... I found I was stirring for about 30minutes and then the caramel was at a perfect consistency and golden colour. 

The end result is something sickly and delicious, but make sure it stays in the fridge to set. The caramel icing can take longer to set because of the fat and oil content in the butter and condensed milk. My end product does not look as delicately styled as the one our friends made at Good Taste, but I am sure it is more delicious!

'The Kitchen Cat'

Head Chef: Tobie Puttock
Location:115/117 Collins Street, 
Melbourne 3000


"Through the doors, down the stairs and beyond the fridges full of house-cured meats lies a humble eatery with simple food made with love"


This sentence greets you as you enter the 'Kitchen Cat's' website, summing up the dining experience perfectly. Tobie Puttock who was the head chef of Melbourne's Fifteen has now opened his own restaurant in the same location. Jamie Oliver's Fifteen has recently (in the last 9 months) been transformed into the rustic Italian style kitchen. 


The restaurant embodies good quality produce and a respect when cooking the food. Recently becoming a 'meat eater' after nearly five years of vegetarianism, entering a venue that has cured meat hanging from the ceiling should have seemed quite daunting... 
But to my surprise, nothing seemed more natural. Puttock believes in using good quality products that have not been mistreated or wasted (many of the reasons why I decided to eat meat again were very similar to his cooking style)


If the meat has been looked after in every process it has gone through and hasn't abused the animal in anyway, 'we' should be eating meat, in a humane and educated way.


The atmosphere of the place is casual and relaxed, there is an emphasis on shared dining with large wooden communal tables placed throughout the venue. The kitchen was open, allowing you to watch your meal being carefully prepared and cooked.

The menu is simple and affordable, not too many options for vegetarians though. It is interesting how places like 'Vegie Bar' give meat free options, but then limit other patrons. It did make me think how a place like this was limiting people who perhaps have special dietary requirements. But I have to reinforce the idea again, The 'Kitchen Cat' focuses heavily on healthy ways to consume meat products.


When I ate here recently I had a organic free range chicken (literally half a chicken) that had been roasted on a rotisserie with the vegetables cooked beneath soaking up all of the jus. It was orgasmic! The most tender and amazing chicken I have ever consumed, the best part of this meal (one which was just a special for that evening) was when we ordered the wait staff detailed how it would take about 40 minutes for the chicken to cook as they do not pre-prepare meals.


During that 40 minute wait I drank some rather pricey (yet delicious) Cab Sav and consumed a bread selection with Australian olives.


I would highly suggest you try 'The Kitchen Cat' if you would like a home style cooked meal that has been made with love and many other tasty things.


http://www.thekitchencat.com.au/menu/

A beginning

Gastronomy; n. The art or science of good eating

Western culture is known for its excessive waste of resources and over indulgences. I am just another person who believes less is never more... 

Cooking and food are something I have always been exposed to, they are the basis of my existence and something I am quite passionate about. Food brings people together but it also separates us, we all have different wants and needs from how we eat and I want to explore them.

These posts will not just be based upon my own thoughts on food and the way in which we eat, they will try and capture many unique experiences people have when they cook.

It is my goal that weekly I will de-construct recipes and try and explore the negative and positive elements of each of them. I will also go to restaurants across Melbourne, seeking the most economically, environmentally friendly meals, which use fresh organic produce. 

I hope you will continue reading and explore Melbourne’s food scene with me, from cheap wine lists to vegan alcoholic beverages... There is plenty to learn about and I am excited to share it with you.