Skip to main content

A Packet?


Whew a busy couple of day, jobs on and I had to make an effort for dad’s birthday today. I got up at 5am, that was a waste of time as my efforts resulted in a dud sourdough sadly.  I translocated the artichokes so hopefully they will be abundant later in the year, took a swing by the supermarket, dumb on Easter Monday not much to buy but managed to get the last fillet steak for dads beef wellington birthday present. I have finally fixed the woodshed door latch yeeehah no shovel required to close it after 18 months. My outdoor kitchen has taken a bit of a back seat with the average weather……oh if only I had that coal range gathering dust in my shed installed, cooking on that would give me an edge. I had to give my bro advice from afar  on some wild mushrooms he found.......................dodgy, stick with field unless you really know, I probably would have eaten them but! 
I took the tongue out of the brine this morning, washed it and it is now in fresh water which I will change tonight and it will be ready for cooking tomorrow. I also had a sneak preview of the bacon, it is nearly dry enough. I am looking forward to my backyard, makeshift smoking efforts on that one and the quiche lorraine I am going to make with the end product. If your mouth isn't watering it should be. I also managed to give some quince away yesterday, what a bonus that was, only five left on the tree now, waiting, waiting, waiting, waiting for my grog delivery to make the quince ratafia.
 
Last night I had to whip up a fast dinner, prawns from the freezer are always good, and some lime ice cubes which a friend helped me make when there was a glut of limes. Packet sauce….. arrrghh….. needs must when you are in a hurry! Here is the recipe scaled up for 2 people.



Hot, Sweet & Sour Soup

300g prawns, shell off

1 packet laksa paste (I like the one that I kept to let you know what was good and not full of E numbers, which it transpires has gone out in the rubbish today, tealy blue packet, and it says mild……..not sure who for)

1 t salted shrimp

1 t tamarind

2 T of the oil leftover from spicy smoked mussels

½ an onion peeled and finely diced

4 cloves garlic peeled and finely diced

1 thumb ginger peeled and finely diced

2 silverbeet leaves

1 tin coconut cream

500 g fish stock

2 serves noodles I used glass noodles. If they are fat cook the first.

4 lime ice cubes

Add the tamarind to the stock and warm it up to nearly boiling. Meanwhile  fry the onion, garlic and ginger in the oil, add the spice paste, salted shrimp stir it all around until it is cooked a bit, strain the stock and add, or you can leave the tamarind in and fish it out at the end, that’s what I did. Once boiling add the coconut cream, bring to boil again then add the noodles, prawns  when boiling yet again add the silverbeet. Once wilted turn off and serve with you lime icecubes, you could use fresh or fake lime or lemon juice. Scoff.

Bugger, failed again on the stylie photo gig, should have wiped the edge of the bowl, Emma Domestic Goddess will be cringing!

Comments

Post a Comment

Popular posts from this blog

The official blog launch, or is it lunch of entertaining!

Ok here is the thing, my key performance indicator, to use corporate wank language is how much fun I am having. I have had three rules for many years. 1. Don't hang out with shit people.  2. Avoid all things boring unless absolutely necessary.  3. Always have something to look forward too. (I stole this one off a friend)  in recent years I have added  4. Only stay in Hawera 1 weekend a month.  Oh how the mighty have fallen! (I ripped that line from Tom Waits) if you don't know who he is I am not surprised.   1. I now have a dog to hang out with for a month, His name is Murphy, and he is only borrowed.  2. All those jobs here in my house, like cleaning it, tedious shit like painting that window, weeding the garden properly, sorting the shed out, renovating my desk (an old table from Butcharts Bakery), even mowing the lawn, there it all is right there in front of me with all the time in the world to get on with it having ignored i...
22 comments
Read more

A quick soup, best I can do in a short timeframe

  Hot & Sour Soup 500g shark 1 packet mild Singapore laksa paste (I know I know I know, but sometimes needs must) 1 t salted shrimp 1 t tamarind 2 T of the oil leftover from spicy smoked mussels ½ an onion peeled and finely diced 4 cloves garlic peeled and finely diced 1 thumb ginger peeled and finely diced 2 silverbeet leaves or other leafy green 1 tin coconut cream 500 g fish stock 2 serves noodles I used ramen 1/4 cup fresh lime juice Fry the onion, garlic and ginger in the oil, add the spice paste, salted shrimp and tamarind stir it all around until it is cooked a bit then add the fish and cook for 5 minutes then add the stock and simmer for 10 minutes. When you are ready to serve it add the coconut cream, bring to boil again then add the noodles,  when boiling yet again add the silverbeet or greens. Once wilted turn off and add the lime juice.
Post a Comment
Read more

Give a cake a go day.

I received a delivery of jam, the fruit was left in the bowl at Kidsbarn for lockdown so Emma knocked up a batch of jam with it, I scored a bottle on the proviso it appeared on the blog so this is what I did.  I based in on a recipe from a book called Harbour Kitchens which was a fundraiser many years ago for the schools in Lyttleton. There is a classic recipe from the witt of Joe Bennett for fish and chips if you can get your hands on a copy.  This is an adaptation of the Lemon Yoghurt Cake by Jane Simmons. False Pretences Cake  Zest of 2 lemons 1 ¾ C sugar 2 eggs Juice of half a lemon 4/5 C of greek yoghurt Half a jar of orange, pineapple and kiwifruit or other jam ¾ C oil 2 1.2 C flour 2 large t baking powder  Line a largish tin with baking paper, I lined a smallish tin, then had too much mixture, so I lined another tin spooned the rest of the mix into that and it was too big! So I lifted it out and transferred to a loaf tin, what a palave...
Post a Comment
Read more