Roast Vegetables

Carrots, potatoes, parsnips, mushrooms and capsicum roasted together.

Potatoes and parsnip go in first; carrots 15 minutes later; mushrooms another five minutes; then capsicum five minutes later. After another ten to fifteen minutes, roast veges are go!

Caramel Cream

Sometimes, mistakes happen. Sometimes, mistakes are salvageable!

I had whipped cream (about 150ml, thereof); and made some caramel (enough sugar to just cover the bottom of a small pan, covered in water; heated gently until a medium-dark caramel formed).

The theory, was I’d whip the liquid caramel into the cream; and something delicious would result! I was hoping for thin strands of caramel.

Turns out, the caramel liquified the cream; and the cream refused to be whipped back up.

Fear not!

Luckilly, cream comes in 300ml bottles; and I had the rest of the bottle. So, I whipped the remaining cream, then introduced the liquified-caramel-failure slowly; and I ended up with a mousse like dessert treat. Hoorah!

It ended up being quite bittersweet; tasting a little bit coffee-like.

Lemony Fusion

I wasn’t so fond of how this turned out; so I doubt that I will make it again.

It’s diced chicken, stirfried with a handful of mushrooms; and noodles. The liquid I used for the noodles was one tablespoon each of lemoncello and lemon vincotto. The resulting flavour was quite bitter.

No matter. Next time I’ll try something different!

A dish with rabbit; with a terrible name.

I have been thinking about the sorts of things I might cook over Easter weekend, and rabbit is something that seemed just perfect, in a perverse sort of way (don’t hit me!). I had a poke around some recipe books to see what I could see; and nothing I saw was compelling.

I thought some more. Stroked my chin; and pondered. Then it struck me: I could prepare rabbit loins using a tried and true method that I devised for chicken!

Bunny in MarinadeFirst: Create a marinade using a combination of verjus and honey with salt, and marinate the loins for an hour or so, stirring occasionally. I used two heaped teaspoons of honey and about 1/4 c of verjus making this dish for two people; but by all means vary this as you see fit.

Brown the BunnySecond: After the loins have finished marinading, heat up a cast iron fry pan. Once the pan is hot, take each of the loins out of the marinade, and place in the pan. Hold on to the rest of the marinade! Brown each of the loins.

Glaze the BunnyThen: Once all of the loins are nice and brown; and the honey is starting to caramelise, add the rest of the marinade back into the pan, and continue to cook until the marinade is all caramelised and the rabbit is coated in a delicious sticky glaze.

That, is all there is to it.
Eat the Bunny!

Of course, every dish needs a name. With this dish, however, the name came first. This, will be forever known as….

Honey Bunny.

Morepork

(Nothing to do with the owl)

Monday night, involved roast pork. Since there are only two of us, that means Tuesday night, Wednesday night, and by the looks of it, Thursday night also involve roast pork.

Tuesday night was roast pork sandwiches. Delicious, but hardly worthy of making a blog post about it.

Tonight, though, we had stirfry.

First up, make “delicious liquid #94” (Okay, so 94 is a somewhat arbitary number. Don’t ask me what the preceding 93 delicious liquids are.): So called delicious liquid #94 involves combining about a tablespoon each of soy sauce, golden syrup and mirin (It’s Japanese, sweet, white, rice wine) and mixing everything together.

Next, chop some stuff up! For the two of us, that was about two handfuls of roughly diced roast pork; Eight mushrooms sliced, and two bunches of pak choy (I used one. Two was the correct number, it turns out).

Finally: Fire! Heat up a wok with a little oil, and toss in the pork. Cook until it browns up. Next up, the mushrooms go in. When the mushrooms are starting to brown, add about 1/3 of delicious liquid and continue cooking until the liquid has evaporated off. Add another third, and evaporate again. Add the final third of delicious liquid #94, and add the pak choy. Continue to cook until the pak choy has wilted.

Unfortunately, this smelled so delicious I forgot to take a photo. Oh Noes!

Mushroom+Bacon Risotto

Melt butter in a pan, and add chopped bacon. When the bacon is browned; add risotto rice (arborio or carnaroli), and fry until just starting to brown.

Deglaze the pan with a couple of glugs of vermouth; then add finely diced onion and saute until translucent.

If there is still fond on the pan (uh.. brown bits), use some chicken stock to deglaze further. Then, add enough chicken stock to just cover the rice.

When the stock has evaporated off; cover the rice with stock again.

This time, when the stock evaporates, add sliced mushrooms; and again, cover the rice with stock.

When the stock evaporates this time; the risotto is probably ready. Sample a grain of rice, and if it tastes about right; stir in grated parmesan cheese and serve. Otherwise, continue adding and cooking off more stock until it’s finished.

Cupcakes

I had intended on making these on Tuesday; but with the cat, it didn’t end up happening. However, since it’s Jesses’ birthday on Saturday, and my co-worker Geoffs’ birthday on Friday, I made a batch of cupcakes this evening instead.

The cupcakes are made from the Night and Day cupcake recipe in Nigella Lawsons book; however instead of the icing in the recipe, I made one of my own devising – it’s a splendiferous bittersweet chocolate icing. The pink and white are both white chocolate.

Beef Stir-Fry

– Marinate thinly sliced beef in a mixture of about 1 tablespoon of honey, 1 tablespoon of soy sauce, a teaspoon of crushed garlic; a generous pinch of salt, and pepper for as long as you can bear.

– Slice up 3 spring onions quite small

– Chop the chunky stems off a bunch of pak choy; and cut the bigger leaves in half.

– (Here’s where most of the waiting for as long as you can bear takes place…)

– Heat up a wok with a bit of oil; then add the beef (leaving as much of the marinade behind as possible. The idea here is to brown the meat, not stew it.)

– When the beef has mostly browned; add the spring onions.

– Once the spring onions have wilted; toss in a package of noodles. I used hokkien this time; other times, I use singapore noodles.

– Once the noodles have had a minute or so to cook; add the pak choy, and the remaining marinade; and keep eveything moving until the pak choy has wilted, but is still a little crispy.

– Bowl. Eat.