“Ooh, everything we eat is a delicacy mum!” was what my oldest son said to me last night. I had planned to just have mussels with some fresh bread for dinner but when I went to our wonderful fish monger, he had fresh whitebait and I just couldn’t resist! It’s amazing how something that is so simple can be so delicious. Admittedly I have to block out of my mind that I am eating fish that still have their heads and guts intact. Never in a million years did I ever think that I could bring myself to eat something like this but after trying it in a restaurant a couple of years ago, it is one of my favourite treats. We eat them just as they are but they are also yummy dipped in a little mayonnaise.
There is no precise recipe for this so all quantities are approximate.
250g of fresh whitebait
2 tbsps of garlic powder
1 tsp of salt
1 cup of all purpose gluten free plain flour
Oil for deep frying
Mix the dry ingredients in a bowl then toss the whitebait through until well coated. Heat the oil in a saucepan or deep fryer until bubbles form when the handle of a wooden spoon is dipped in. Carefully place handfuls of the whitebait in and cook until crisp, about 5 minutes. Remove using a slotted spoon and drain on paper towel.
This is such a simple but tasty dish that I thought it deserved a fancy name, mussels in mixed vegie broth just doesn’t do it justice. Besides, as I was cooking it, my dad and my oldest son were playing with the translator app on dad’s iphone, translating English sentences into French. It seems to be the entertainment every Thursday evening when mum and dad visit.
3 kgs of fresh mussels in their shells
2 medium carrots finely diced
2 large shallots finely diced
1 celery heart finely diced (the heart is the sweet, pale centre of the celery)
2 tsps of citric acid
8 cloves of crushed garlic
2 tbsps of oil
1/3 of a cup of finely chopped fresh parsley
Clean the mussels by removing their beards and rinsing under water. Heat the oil in a large pot over high heat. Toss in all the vegetables including the garlic and sautee for about 5 minutes. Stir through the citric acid and then add the mussels and cover with a lid. Cook for several minutes, shaking the pot or stirring a few times throughout. I can’t give a time because every time I cook mussels, the timing is different. The trick is to keep checking them and when they just open, they are done. Once cooked, stir through the parsley. (You may find it takes a little practise to perfect it but it’s certainly worth it. I often find that quite a few don’t open so I remove the open ones and cook the unopened ones a little longer). Contrary to popular belief, there is no need to discard any mussels that don’t open, you just prise them open with a knife, carefully of course. Serve with some good crusty bread.
|They’re certainly not the most attractive food now are they?
I did it!! I developed a recipe for some seriously yummy gluten free bread. It’s not light, white and fluffy like bread made from wheat flour but I guess those of you who live gluten free have come to realise that there really is no such luxury with gf bread. As long as it’s tasty and not too dry and heavy is all we can ask for really. The best thing about this bread is that both my big guys liked it. I have had so much trouble finding a bread that they will both eat. Even my parents, who pop in to see their grandsons every Thursday, enjoyed it and said they would eat it again (they’re not gluten free so that’s a pretty big call) and dad said it was delicious with just butter! Wow, I was chuffed :o)
I followed no recipe, just my own flour blend that I stumbled across by chance a few weeks back when making pastry. Admittedly I ended up making 2 loaves as the first was a little dry and doughy but all it needed was a little more water. Next time I think I will play around with it a some more too, see if I can get it a little lighter and fluffier.
1 quantity of savoury flour blend
1 tsp of salt
1 tsp of baking powder
1 tbsp of maple syrup
1 1/3 cups of lukewarm water
4 1/2 tsps of dried yeast
2 tbsps of oil
Stir the yeast and maple syrup into the water and set aside for a few minutes until frothy on top. In a largish bowl, combine the flour mix, salt and baking powder and gently whisk to aerate. You could sieve it if you like but I’m a little lazy and find that whisking does the same job. Make a well in the centre. Once the yeast blend is ready, mix in the oil then pour into the dry ingredients. Using your hands, mix until a soft dough forms. You will find it very sticky and you may find it easier to turn it onto a lightly floured bench (I use rice flour for this) and knead it gently. Place into a lightly greased loaf tin or onto a lightly grease baking tray (it depends on whether you want a free form or uniform loaf). Cover loosely with cling film and set aside in a warm spot for about an hour to prove. Bake at 180 degrees Celsius for about 45 minutes or until the loaf sounds hollow when tapped.
|The loaf on the left is the not so successful one
|It looks like bread, it smells like bread and it even tastes like bread!
I stumbled across this mix a few weeks back when I was making some pastry. It tasted soooo good that I decided to try it again when I made pizzas. It worked a treat and I thought it was the best tasting pizza base I had ever had. So now I will use it time and time again but certainly not for cakes. It makes approximately, but not exactly, 500 grams of flour.
1 cup of besan (also called chick pea or gram) flour
175g of arrowroot (tapioca flour)
1/2 cup of quinoa flour
1/2 cup of rice flour
1 1/2 tsp guar gum
1 1/2 tsp of xanthan gum
Mix all ingredients together really well.
Another recipe I have posted before, but so yummy it deserves its own bill. We eat this often as it’s so delicious and easy. It is also great all year round as it’s warming in winter and refreshing in summer. I also find it fantastic for modifying with ease for those who aren’t food sensitive. For myself and my partner, I add sesame oil and harissa to the bowl before serving. Sometimes I’ll also add a splash of soy sauce or chilli flakes and some fresh Asian herbs, it really just depends on my mood.
2 litres chicken stock
1 kg chicken mince (I use half breast and half thigh)
6 spring onions roughly sliced on the diagonal
2 cloves garlic crushed
¼ small cabbage, shredded
1 bunch Chinese broccoli or other Asian greens, roughly chopped (optional)
1 cup mung bean sprouts
1 cup green beans roughly chopped
2 stalks celery finely sliced
Tin of bamboo shoots, don’t drain as the liquid adds flavour
1 cup roasted cashews
Salt to taste
¼ tsp citric acid
250g packet rice vermicelli noodles (larger pack if you really like noodles)
Bring stock to the boil in a medium saucepan. Add chicken mince and garlic and stir to break up mince. Cook about 5 – 10minutes. Add celery, broccoli stalks, cabbage and citric acid and simmer for 2 minutes. Add remaining vegetables (except sprouts and spring onions) and simmer for 2 – 5 minutes until vegies are just tender then season totaste with salt. Whilst soup is simmering, prepare noodles according to packet directions, then drain and rinse under cold water to stop them sticking together. Place a good handful of noodles in each bowl along with some spring onions, mung bean sprouts and cashews then pour over soup. Garnish with chopped fresh parsley if desired. This recipe feeds at least 4. I usually get 2 serves of left overs as well….perfect for lunch the next day.
With winter on our doorstep I decided it was time to make a big batch of stock. Soups are a staple here in the colder months and I wanted to make sure I have plenty of stock in the freezer. The recipe below is really just a guide, you can add more or less of any of the ingredients if you wish. I freeze a lot of offcuts from vegies so when it comes to making stock, it costs me next to nothing and is so quick and easy. I guess doing this serves 2 purposes, cheap, easy stock and the spring onions and celery fit in my fridge better with the tops removed. Of course I also add a few fresh things to the pot. For those who are less sensitive, you can add peeled carrots and other moderate vegetables if you wish.
8 chicken carcasses
2 leeks chopped roughly
Tops of 9 bunches of spring onions
Tops of 2 celeries
1 bulb of garlic, smashed and peeled
¼ white cabbage
1/2 a celery, leaves and all, roughly chopped
Stalks of a bunch of parsley
2 swedes, peeled and roughly chopped
2 tsps citric acid
1 tbsp Salt
Place all ingredients into large boiler (20 litre) andfill just below the rim with water. Cover and bring to the boil. Reduce heat andsimmer no less than 2 hours. Scoop off a little of the fat that sits on the surface and store in 1 litre containers in the freezer (I also like to fill a few smaller containers just in case I cook something that needs only a little stock). For ease and safety, I carefully ladle it into the containers, making sure I don’t get any of the vegies and chicken in with it. Only when it gets right down do I strain it. A 20 litre pot is VERY heavy when full!
I know I’ve posted this before but it is so yummy it deserves to be posted again on its own separate page. With the weather really cooling down here now, it’s perfect for firing up the oven and cooking warm, hearty meals and this one is my favourite. I have also cooked it without the poppy seeds and saffron which is really nice too, but they just give it another dimension and make it look a little more special.I know a lot of people gasp at the thought of using saffron as it is so expensive but if you buy it from an Indian grocer, it will cost you a fraction of what it costs at one of the big chain stores. I got at least 4 times as much for half the price.
8 Marylands, skin removed (or whatever joint you prefer. I often use just drummies, or a mix of drummies and thigh chops)
2 leeks, chopped
1 celery heart, finely sliced (leaves and all)
4 cloves of garlic
as much saffron as you can afford
2 tbsp poppy seeds
1 tsp citric acid
1/2 cup canola, sunflower or rice bran oil
1/4 cup water
2 tbsp maple syrup
1 tbsp roughly chopped fresh parsley
1 large swede, diced into cubes about 1 1/2 cm
2 large carrots, diced into cubes about 1 1/2 cm
Grind the saffron in a mortar and pestle with a little salt then crush the poppy seeds in there too. Place the saffron, poppy seeds, 1 leek, the celery, garlic, parsley, maple syrup, citric acid, oil and water into a large dish and mix well. Add the chicken, stir to coat well then cover and refrigerate for a few hours or overnight, stirring occasionally.
Preheat oven to 180 degrees Celsius. Place remaining vegetables into a baking tray then add the chicken and marinade. Cover and bake for about an hour and a half, or until chicken is cooked through, turning the chicken pieces once during cooking. Remove the cover for the last 10 minutes.