Got Knife

It's Autumn, around my place it's my favourite time of year. The leaves turn colour, it's rains, (drought my way), it's cold, I get to cook winter food.

A pic of two of my kids in the new fallen leaves.
Kid chuck some leaves.

Some knifes I will use to cook winter food.

Close up.

Leg of duck, boned and stuffed with pork & fennel. Wrapped in Wagu proscutto.

To cook they were placed in a kettle BBQ at medium heat for 50 minutes.

Chiselled Out Fenchner!

I love to cook. I also love the right tool for the job.
Today I went to a knife expo held by the knifemakers guild of Australia.
At one of the stalls I found this jem. A chisel ground (left side) Japanise inspired kitchen knife.
Spec: Chisel grind half tang. Total length 29cm. Blade length 16.5cm. Grip one peice Jarra, (farmed in W.A). Metal= 440C stainless tempered to hardness 58 Rockwell.
Hand made by knifemaker Fenchner.
Smith Fenchner is mostly renouned for his Japanese sorwds. On the odd ocation he is known to turn out a kitchen knife. This is a fine example.
At home the knife is a pleasure to use. The weight is spread 60/40 in favor of the blade. Most often I prefer 50/50 split, but the foward weighted blade atacks the food and suits the grind well.

Signed Fenchner.

The Tribute

I love to brew my own beer. With about two hours work each week I can drink myself stupid for no more than three buck a night. (Try doing that at the pub!)
I mention this because the local home brew shop also sells a good range of beer. The only problen is that the bloke who run the show is a pom, so the English beers are everywhere, but he's abit stingy on the Geman stuff.
Lucky for me that the poms make a shit load of good beer.
Unlike the Germans, the English prefer their beer profiles to favor the malt characteristics, while the krouts like their hoppy diversity to be upfrount.
This brings us to St Austell brewery and 'Tribute. The Ale Of Cornwall.'
Haveing never been to Cornwall It's hard to talk about the beer there. But if this fine brew is anything to go by. Where's my passport?
I bought this beer coz it was comming over abit wintery. However, one sip of this beauty and it was straight back to summer. Really and truely a very drinkable beer! A plesant amber ale with a small but sustained head of medium grain formed by a small but brisk bead. The upfrount malt was light but complex. Warm butter, cut grass, and jasmin were prevelent. Hop wise the beer was perfectly balanced. I liked the citrusy aromas. But I felt that a more bitter finish would have made for a better ending.

On the front lable they said this:
A delightfully delicious and drinkable beer that captures the essential character of cornwall.

On the back they said:
Pale amber in colour. Tribute is a moreishly drinkable beer with delicious full-bodied malt flavours and a citrus aroma. Brewed using cornish spring water, cornish gold and maris otter malts, with a hand picked blend of aromatic hops. - It is truely the ale of Cornwall.

Black Pudding, Lamb Cuttlets.

Black Pudding:
Some people get all grosed out by blood sausage (black pudding). I don't see what all the fuss is about. It's not like there made out of blood. Oh wait, yes they are!

Ox blood, oats, pork fat, salt, and pepper. Mix all ingredents well. Stuff into sheep intestine so as to make short fat sausages. Gently simmer the lot for a few hours. String them up to cool, makeing sure to cut off a couple to have hot and fresh with lunch.

Lamb cuttlets:

Pretty much mutton at this time of year. But these ones were fresh and tender. Coated in sour dough crumbs, lemon zest, rosemarry, tyme, and pepper. Gently fried in olive oil, and rested on a cous cous salad with slow fryed capsicums and shallots.

Riddel Burns

The bushland surounding where I grew up, and now live again, is/was known as temperate rain forest. This means it rains alot. When I was a yonger lad it would often rain right through the summer. Then it would rain night and day for the six months of winter. Inbetween, light snow squals would flatten the ferns and chill the uncountable streams, creeks, tributaries, and rivers throughout the region.
It was allways wet.

What now.

Drought.

Drought. And a bit more drought.

Climate change.

Only a few years ago a camp fire took a great deal of effort. Every branch was covered in lichen. Every log was rotton and covered in fungus. Bush fire was impossible, to wet.

Now; Leaves and twigs crunch like eggshells underfoot. I dare not strike a match lest I burn the forest down.,

How this fire started I don't know. But it means great change for the surounding environment. To what end?

Tomato Rainbow.

Lucky me. I got some very late season tomatoes. Coz it's been so hot and dry. (Prefect tomato weather). These babys were packed full of flavor. They were so good I gave them center stage in a salad. So simple, so yum. Look:

Ingredents:
500g Very vine ripened tomatoes of various colours.
Small handfull of flat leaf parsley choped.
Olive oil.
Juice of half a lemon.
Murry river 'Pink Salt'.
Fresh cracked pepper.

Method:
Slice thickly the tomatoes and place into a salad bowl. Add a good pinch of salt and pepper. Bung on the parsley, and drizzle over generously with olive oil. Gently toss, carefull not to break up the tomatoes to much. Heap onto a plate. Garnish, and serve.


Sir loin cut, from localy grown organic Black Angus, aged 28 days. Cooked on a super hot grill. Read the High Steaks posting for intructions on how to do this properly.

At plate up time the steak was used as a garnish. Be sure the beef is well rested befor plateing. Otherwise the heat from the meat will destroy the tomatoes. Yum-o

Thank for all the help in the kitchen Archer!

3 Ravens & A Duck!

3 Ravens White:

Many, many non German brewers have tryed witbier. (Witbier is the fermentation of malt extracted from wheat grain, not barly). Almost all of these brewers given time have fallen by the way side. This is because the German product is of an incredable quality. One reason could be that there are breweries there that have been in continual operation for more than seven hundred years! Those are just the ones makeing beer from wheat. Don't get me started on older brewers useing oats, barley, random wild seeds, horse shit, and who knows what else lost to antiquity.
Infact archaeologists have shown that in Germany the formalised production of beer predates the cultivation of crops. Clay tablets found in Germany containing among other things recipes for makeing beer have been dated at around 60,000 BC. Historians have since recreated these beers. They contained wild oats, grasses, peat moss, even horse dung. It was reported that the resulting beer tasted like shit. (True)!
Importantly though, after 60,000+ years of development you end up with such astounding biers as the revered Hoe Garden Grand Cru, and Shofferhoffer Heifervizen. These witbiers alone are good enough to blast all new comers out of taste contention. Hard task for an Australian beer to master. Bloody oath!

Heres what 3 Ravens brewery said:
"Engineered by hand, this beer is the product of a craft brewing process in whitch traditional methods meet exacting standards. We take care to emphasise quality over quantity and to use only the finest natural ingredents."
To describe the beer they add:
"3 Ravens White is an exotic ale, Based on traditional Belgain witbier. Sweet barley malt is balanced with tart wheat and spiced with coriander and citrus peel, resulting in a rich yet quenching brew. Traditional bottle conditioning naturally carbonates this beer and helps add to it's complexity."
To witch I reply with this:
If this beer was based on a traditional Belgain witbier, by definition there would be no mention of barley malt what so ever. Further the german beer prurity law of 1610 states that beer may only contain water, malt, hops, and yeast. Sublte varients in the frementation process of these ingredents give rise to flavor profiles such as coriander and citrus peel. To force these profiles on a beer by adding coriander and citrus peel violates the beer pruirty law and further removes it from the style of wheat beer. In short 3 Ravens White can not be called a witbier.
However. As a beer: This is one of the better micro brewer beers I've tryed in a while. Anice wheaty golden colour. Revealing a small fine and slow bead. Head was fluffy at first but subsided to quickly. The unfermented malts contribute a plesant sweetness. While the citrus and coriander hop flavors are refreshing and well balanced.
Not boring, worth a try, but no witbier.

Soy Marinated Grilled Breast Of Duck.

Breast of duck can be a bitch to cook well. What I did here was to marinate the flesh in soy and rice wine for about 1 hour. Then after patting dry it was placed onto a super hot grill skin side down for about 1 minute then into a pre heated oven at 250c for a further 15 minutes before being rested, carved, and served on a cous cous salad. Worked well with the beer...

Red Duck.

Micro breweries in the last ten years have exploded like a dodgy home brew all across Australia. Hand crafted specialty beers are makeing significant inroads into the mainstream beer drinking market. This, I belive, is a direct result of the gentrifcation of young suburbain males coupled with higher levels of education/ income.
While young Aussi blokes might be starting to wake up to a few beer facts....The Red Duck Brewing Co, doesn't quiet have all the jig saw peices yet. All natural ingredence, yes. Hand crafted, good. Unfiltered, keeping it real! The key aspect lacking here is expertease born of experence. I have no idea how long Purrumbete Brewing company (Makers of Red Duck) has been operating for. My feeling is not a very long time in beer terms. The stagering difference in the two reveiwed beers below may help explain what the hell I'm on about:
Red Duck Amber Ale:

The colour of watered down chocolate, not amber. With an upfrount rancid malt fragrence and flavor that appalls the palet leaveing a lingering grimace. With the shocking mouldy and cut grass taste of the hops it's not so much of a slap in the face as it could have been. Only because it is well balanced with the malt. With the remnence of a head clinging to the side of the glass, and a coarse rapid bead. I am reminded of infected home brew. Sorry Red duck for the grilling, but one of the worst hand crafted beers that I've ever had...

Red Duck Pale Ale:

Pale and golden in colour. With a small but consistant head formed by a medium to fine bead. The first sip afart from being a revelation, was a simultanious combination of extra floral and fruity hops, (guesing Pride Of Rosewood), with a perfectly balanced smattering of lightly roasted malt. A well rounded after taste showing off the first hopping that imparts bitterness in just the right measure. A unique taste, unfrogetable, jaw dropping. One of the best beers I have ever tasted. A must try!

Finn Give Me Trout Pout!

I allways crap on about the freshness of fish. My best suggestion to date is: Go get your own!

So this time my two sons, myself, and a pair of friends, get a spot of sunrise fishing in. ( Trout are best fished at sunrise or sunset, thats when they are most active.) So I cast, and cast, and cast. Finn says can I have a go. Sure, here's a rod... Cast;) Bang. Bang. Bang! Mind you, this is Finns first time ever fishing. Final score is: Jem= 6(2ib). Finn= 3(2ib). Roters=1(2ib). Archer=0. Brock=big fat zero!

After all that we got em home and cooked them:

Fresh rainbow trout. Stuffed with dill, parsley, onion, garlic, lime, salt, and pepper. Befor stuffing I patted down the skin with paper towl and sprinkled some salt flakes over the skin to remove excess moisture. Kitchen twine was used to secure the stuffing.

To cook the trout: 1 kg of heat beads were used in a kettle BBQ. With the coals well alight the lid was placed on with vents at half way closed. Leaveing the BBQ to heat for five minutes, the trout was placed on the grill head towards the coals. A small handfull of dryed Hickory chips were sprinkled over the heat beads and the lid placed on top^. After 40 minutes another small handfull of wood chips were placed on the coals. 1 hour and 10 minutes was enough to cook four trout weighing in at around 2.5 pounds. *

* I know your thinking that 1:10 is a long time to cook a 2 pound trout. Whats writen above describes a method of cooking known as 'hot smokeing'. To cook in this way is like useing a very slow oven. (150c). With added smoke.
^Because the trout was very, very fresh, not over smokeing is importaint. Give a big blast of smoke at the beginning to get the flavor going. Then once the flesh has cooked and contracted abit, another blast of smoke can penertrate deeper into the meat without over powering the taste of delicate fish.

The end result being an evenly and lightly smoked trout carrying the subtle flavors of the stuffing throughout the fish.

To serve: The meat was pulled (easly) from the bone and rested on a bed of: Fennel and grilled zuccini, with parsley and torn buffalo mozzarella. Lighly seasoned, drizzled with extra virgin olive oil and juice of lime.

Well done fishing Finn!

Black Wattle

Black wattle superior: The back lable says. "... a subtle infusion of wattle seed." This is what I thought:

An amber ale, well balanced leaning more towards the malty side. Hops were both early and late, as moderate bitterness and fruity passionfruit were present, comeing after the medium roast malty hit. Negatives were the apparent lack of wattle seed infusion, and the 335ml size serving.

Right Laksa. Wrong Beer.

Bass premium ale.
William Bass & Co have been brewing beer since 1777. Impressive yes! The beer though, not great. The lable on the bottle goes so far as to say. "A consistently perfect beer." Among other things. My impression was of an ale dull brown in colour, with a small and fadeing grainy head. Aroma was almost absent, only a faint malt and molasses nose was apparent. Texture was grainy, lacking in body, and slightly dry. On the tounge were bland malt flavors with only the faintest early hopped bitterness with no florals detectable. The finnish was uneventful leaveing the palet with a watered down feeling. Lastly an English beer should arive in an English sized pint (568ml) not the crappy Euro 500ml size. Not happy.

Laksa Noodles (Udon). With Squid & prawn.

Laksa Soup. Shark & Squid.

Laksa, for all those who don't know. Is a coconut based curry with loads of lemon grass and corriander. Chillis, tamarind, and tumeric are also added for a refreshing flavor. A lot of laksas contain fryed tofu and omlet of cicken egg. That wasnt done here, mostly coz I didn't have any. But I did bung in a bit of tomato...

Busy Kitchen.

I've been flat out of late.
Cooked a hole shit load though!


French pepper corn rissoto with crispy skin salmon.
Slow roasted chicken with herb crusted vegetables.

Rack of lamb with fetta olives and roast capsicum.

Rissoto with chilli pork sausage.

Does Pasta Work With Beer?

Fuller's ESB Champion Ale:

A classic English dark ale. Smooth full bodied and bursting with flavour, with marmalade fruitiness throughout, ESBs rich malty notes are balanced by a unique blend of Northdown, Target, Chalanger and Goldings hops, to give a long, satisfying finish.

One all to common fault I found with this beer is that only comes in a 500ml bottle. (European standard pint.) Ye olde British pint weighs in at liver swelling 638ml.

As for beer with pasta:

I went as far north as possible with this one. Think German Italian boarder, wild boar, fungi, soft cheeses and the like. Big tastes in a pasta like this one call for a full bodied beer sreved a bit warmer than most Aussies like at around 12 degrees C.

Meatballs

Meatballs in a tomato sauce with pasta. Cheap and easy. Like me.

Good meatballs are made with cuts of beef like shin, and blade. Osso bucco would be the choice for the ultimate meat balls but it is usually the more expensive cut. Cuts like rump, eye fillet, and t-bone don't work so well, this is because the muscle fibers are to long, (wrong texture) and they lack the conective tissue, (flavor). Plus they cost a bloody fortune!

The other night I cooked them like this:

Ingredents:

5oog Osso bucco trimed from bone. (Reserve bone).

3 cups of a good quality, (like home made) tomato based pasta sauce.

2 carrrots peeled.

1 large brown onion.

4 cloves of garlic.

1/2 tea spoon of choped rosemarry.

1/2 tea spoon tyme choped.

1/2 tea spoon choped oregano.

1 tea spoon of fresh cracked pepper.

2 tea spoons of salt flakes. (Not rock salt or that refined shit)

2 table spoons of bread crumbs.

1 table spoon balsamic vinagar.

Crispy Skined Barramundi in Balsamic Reduction

Alot of people I talk to say they don't like fish.. I'll bet my tackle box it's because there not eating fresh fish. Freash fish smelles & tastes like the essence of the sea. Anything beyond a day old, you end up with a smell like a hookers knickers after a bucks night. Probly tastes about the same to!
Same day fish can be a bit pricey, as a result most Ausies being tight asses tend to go for the stale stuff. The smell aloan will turn even the hungryest buggers off a feed o fish...
So if it means you can only afford fish once in a while; Go for the freash stuff. If you still can't afford it, buy a fishing rod get out there and get your own...

The beer of choice for this meal is the Erdinger dark bock. A dark roasted wheat malt haveing a chocalate and nutty esspresso start with a late Amorillo hoped fruity finish. This classic dark German needs to be pored allowing a generous 5 cm head. Sedement distubance opitional but recomended for a more rounded flavor.


Crispy skin snapper with a balsamic reduction on a bed tomato & cucumber with a side of lamb coffta!

If you have the paticence to put up with my spelling I would like to share some thoughts on cooking fillet of fish.

On most ocations I would recomend cooking meat over hot coals. But fillet of fish is very delicate in texture and flavor. It can easley fall apart when turning on a grill. Also direct contact with head and flame can over power the taste of some fish so you get nothing but BBQ flavor and nothing else. So this time I can recomend useing a hot plate, so long as it's super clean. I'll even go so far as to say a non stick pan is OK, only because you need the cleanest surface possible so as to avoid roge flavor contamination.

So now we got all this I'm going to asume that you are either useing a non stick pan, or a stainless steel hot plate that has been scrubed to within an inch of it's life. Rub the sikn side of the fish with salt flakes and cracked pepper. Heat your pan to allmost smokeing. Give a quick swigg of olive oil to aid heat transmission and place fish skin side down in the center of the pan. If your pan is nice and hot you should see a contraction of the skin, that how you know it'll be nice and crispy. Assumeing your fillet is about 2.5cm thick allow about 3 minutes on the skin side before turning. Give another 2 minutes and your done. Or, if your fish does'nt have any skin. Add salt flakes and cracked pepper to a hand full of flour and dust the fish with it. Shake off the execess, and cook in a moderate pan with a splash of olive oil for 3 minutes a side.

Cock Bike

Just a quick blogie...

My boss, who loves a drink, and a drive. Well, he's managed to lose his licence coz he blew .18! So he decided that he should be able to do what ever the fuck he want's. That meant that he continued to drive everywhere. Untill that is, he got busted driveing while suspended. Mummy took his keys away. Now he rides a bike.

Inspite of what he thinks, nobody likes him very much. So....This is what we did to his ride.

The Fat Sausage!

Here are a few sausage recipes:
Why? Coz ya gota love a good sausage...
My only recomendations are: That when makeing your own snags, use natural caseing (skins). I know some people are a bit turned off by the thought of useing sheeps guts to hold there sausage together. But the synthetic alernative is made from boiled cows toenails....Yuk!
Also, sausages are not for the health conscious. Don't get freaked out by the stagering amount of salt and fat that goes into the average sausage. If you skimp to much on the salt and fat you'll end up with a bland dry lump that tastes a bit like my work boots!
I was given an antique sausage machine as a wedding present by a dear friend of mine, it's a big brutal cast iron jobie. Great to use, whatch the fingers though. The following are recipes that I've thought up:
Chicken Sausage.
Ingredients:
1 kg of minced chicken.
250g pork fat.
250g red onion.
250g bread crumbs.
1/3 cup chicken stock.
6 cloves of garlic.
1 & 1/2 heaped table spoons of salt flakes.
1/2 table spoon of fresh cracked pepper.
1/2 tea spoon of mace.
Method:
Very finley dice the onion and garlic, fry gently in a pan with a knob of butter. When the onion becomes translucent and the garlic is fragrent add the stock and bring to the boil. Simmer uncovered for 2 or 3 minutes and add the bread crumbs, stir untill combined then remove from heat and set aside to cool.
Dice the pork fat into small pieces and combine with the chicken, salt, pepper, mace, and cooled bread crumb mix. Pump mixture into caseing leaveing enough room for the filling to expand when cooking. This should be enough for about 2 dozen 100g sausages.

Spicey Pork.

Ingredients:
1 kg minced pork.
250g bacon.
250g bread crumbs.
4 long red chillis.
3 spring onions.
3 cloves of garlic.
5g fresh ginger, peeled.
3 tablespoons of ket chap manis. (Indonesian soy sauce).
1 tablespoon cracked pepper.

Method:
Blitz the bacon, bread crumbs, chillis, spring onion, garlic, ginger, ket chap manis, and pepper in a food processor. With the processor running add a little water untill the mixture comes together. Add minced pork and pulse untill combined. Fill caseings leaveing enough room for the mixture to expand when cooked. This should be enough for about 20 sausages.


A few notes on cooking:

I've been to more than a few barbys where the snags were: Bought from the supermarket, cooked on a gas fired grill, and burnt to a crisp. Wrong , wrong, wrong.... Meat is slaughtered for sausages, theres no need to murder it on the barbeque. Store bought generic style sausages contain the most horrendous list of ingredents imaginable. Strangley heaps of people think they taste alright. Just think how good a sausage that contains top quality meat, and spices will be!

One of the best (and easiest) ways to cook the perfect sausage is to grill/bake over hot coals. Heat beads are prefect for this. Most people either own a Webber style BBQ, or have the means to light a fire useing heat beads and bug a grill on top. For this example I will asume ownership of a Webber.
Fire up your Webber with enough heaped up heat beads to cover the area of the average dinner plate. Place the coals in the center, when the beads are well alight place the lid on top, with the vents full open allow to heat for about ten minutes.
Now it's time to cook the snags. Remove the lid from the BBQ and arrange the sausages fitting snug against one another on the grill, but only so many as to cover the area of the coals. Replace the lid and leave to smoke/grill/bake for 4 minutes. Open, turn, close for 3 minutes. Now it's time for the bakeing. Move all the sausages to the outer edge of the grill away from the coals, the idea is to roast the sausages the rest of the way through. This will help to preserve the moisture and flavor. Under no curcumstances are you or anybody else to prick or puncture the caseing (Skin) in any way... Thats how you kill a sausage, plus it defeats the purpose of haveing a skin in the first place. Coz all the goodness leakes out..
Anyway you'll need about ten minutes roasting before there done. I like to use this time to cook the steaks over the coals. (Six or seven minutes to cook. Three or four minutes to rest). As an added extra the smoke from the steaks cooking gives extra flavor to the sausage.
Now it's time for serving.
Plate up with what ever extras you feel is appropriate and score lightly the caseing as if you are cutting into thick slices. This will let the juices run and allow a natural gravey to form. You now have sausage perfecto. ENJOY.

Christ It's Christmas...

Christmas has become a very big kitchen day for me over the last five to seven years. This year I was able to obtain some delectable oysters that were flown in from Tasmaina, ultra fresh. The taste was spectacular, kind of like the essence of ocean, but fresher... My biggest regret was stuffing them down my neglected throat so fast that I didn't have time for a photo... Yum but, damm!

What I did photograph was some chook I cook...

Some random kitchen!

Loin-o-lamb & Mango Salad.

SO...

I haven't blogged.

But I've cooked...> Potato & Bacon Pie.

Pommy Dark Ale.

Osso-Bucco Parcel.

Figg & Rosemarry Stuffed Leg-o-lamb.

Milk Fed Veal. (Rib Eye).