Australian Women’s Weekly Barbecues and Grills: Ginger Squid

- Alex Prichard Leave a comment

When we go to the library (sometimes we get into a routine of going once a week, sometimes it’s more sporadic) the small child chooses his books and toys extremely quickly. Books in particular. Super quick. No browsing here.

But that means there’s no tolerance for my own browsing and so I end up letting him choose a cookbook. So it was that we ended up coming up with the AWW Barbecues & Grills when the weather at the time was far from suggestive of barbecues.

Obviously, a grill or a griddle pan does a perfect approximation of a bbq for indoor purposes but I think it’s also true that you feel a bit less like summery grilled foods with salads in the middle of winter.  This made choosing a dish from this out of season book somewhat tricky … but I settled finally on an easy grilled squid dish.  In the book it is served with an apple and celery coleslaw but we choose noodles with stir fried Asian greens.

Like many of the dishes in the book (and, perhaps, like many of the best BBQ dishes) this is extremely simple.  I bought whole squid which we then had to clean and chop but it would work perfectly with squid rings.  And if cephalopods aren’t your thing then the marinade would work well with barbecued or grilled chicken, pork or even some meatier fish.

Ginger Squid

This cook book is actually one I would seek out to add to my collection.  From a design point of view, the recipes are laid out with plenty of space, there are beautiful pictures and the recipes themselves are easy to follow with step by step instructions.  Yes, some things are a little basic if you spend any time in the kitchen – Cajun chicken burgers, for example, is basically a case of take chicken breast and rub with Cajun seasoning – but the recipes are a good spread from the very basic and quick through to more novel and labour intensive ideas.  And quite a few of the accompaniments or side dishes do put a new twist on things.  While this book won’t turn you into a Michelin starred chef, it will enable everyone to put something tasty and quick on the barbecue and give you few new ideas as a bonus.

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Ginger Squid

Ingredients

  • squid hoods (or rings, or perhaps sliced chicken or pork) enough for two
  • 1 tsp sesame oil
  • 1 generous tsp grated ginger
  • sambal oelek to taste (anywhere up to and beyond 2 tsp!)

Instructions

  1. Create the marinade by mixing the sesame oil, grated ginger and sambal oelek.
  2. Prep your meat - if using the squid hoods, score them and chop into generous bite size pieces. Slice finely pork or chicken.
  3. Combine the meat with the marinade and set aside for a little. This is not a dish which needs a long marinade.
  4. Heat your cooking surface to a good high temperature. Cook the squid until just opaque - you will most likely need to do this in small batches and use tongs to turn the pieces. Don't overcook the squid!
  5. Serve immediately as a starter with an apple and celery coleslaw (that's the book's suggestion) or with stir fried Asian greens and noodles.
https://eatingadelaide.com/australian-womens-weekly-barbecues-grills-ginger-squid/

Power of Mushrooms – Australian Mushroom Growers Association Dinner

- Alex Prichard Leave a comment

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Disclaimer: I was a guest of the AMGA at the dinner.

A little while back now the Australian Mushroom Growers Association promoted Mushroom Mania, which saw some friends and me head to the Highway Hotel for a mushroom themed dinner. As a result of this, the AMGA very kindly invited me along to its annual South Australian celebration dinner, which this year was held at Auge.

The AMGA partnered with the Adelaide Hills winery, Chain of Ponds, who provided all the wines for dinner, as well as some very generous raffle prizes. I’m not going to go into detail about the wines, but for me the absolute highlight was the 2010 Morning Star Pinot Noir.

Food wise there were, unsurprisingly, plenty of mushrooms on offer. After the canapés we sat down to the very generous antipasto platters. The lighting was not ideal for a ton of photography (at least, that’s my excuse!) but hopefully you will get the idea … We started with a selection of bread, cold meats, aioli and marinated mushrooms which was quickly followed polenta and sausage (and more mushrooms). For me, the polenta really set the tone of what was to follow. Polenta that has been cooked and then cut up for plating can be very dense but this was incredibly light and soft. This lightness of touch continued through on dishes that might otherwise be considered heavy or oily, such as the mushroom arancini and the squid. The squid was so popular at our table that a couple of people even ordered a second helping!

By the time the antipasto was cleared I was already feeling quite replete but the shared main courses quickly appeared, accompanied by some very good roast potatoes as well as salad and more mushrooms. We were treated to spatchcock, roast pork and salmon. I didn’t try any of the salmon and while both the spatchcock and the pork were good the beautifully moist spatchcock was definitely the highlight of the mains for me.

We wrapped up with a dessert tasting plate – zeppole on top of a mousse, chocolate brownies, some jellies … And yes, again those zeppole were perfectly light and not the tiniest bit greasy.

Throughout the meal we were treated to plenty of fun mushroom facts – obviously they are extremely healthy, low in both fat and calories and high in antioxidants but research is increasingly showing that mushrooms have a serious role to play in maintaining our health. There are links between mushroom consumption and reduced risk of various types of cancer as well as their ability to help lower cholesterol and maintain and control blood pressure. We were all encouraged to eat an average of three mushrooms a day and, to that end, sent away with our own pink jars of marinated mushrooms.

The AMGA and its partners very generously used the dinner as a fund raising opportunity. In between the lucky squares and a raffle the dinner raised approximately $1500 for breast cancer research, a figure which the AMGA matched.

It was a real privilege to be invited along to the dinner and not only was it a great opportunity to catch up with a few fellow bloggers, but also meet a range of people involved in different aspects of the food industry, from those who work with FoodSA through to nutritionists and dieticians and even mushroom growers.

Cooking Through the Year: a Smoky Aubergine and Lamb Stew

- Alex Prichard 1 Comment

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I’m ludicrously tardy in posting this recipe … the book from which it comes is due back at the library today (even after an extension) and Spring has landed here in Adelaide.  But yesterday’s wild and woolly weather reminded us that we are not quite out of the woods and there might yet be a chance to indulge in a bit of slow cooking.

The recipe comes from Cooking Through the Year. It’s a big book: big in dimensions, a solid cover and hefty. It is densely packed with recipes that are divided by season, with Summer and Winter both being split in two. Each section has a ‘recipe chooser’ covering vegetables, fruit, seafood and meat, as well as an overview of produce at its best at that time of year. It is an English book so not everything listed is going to be readily available (guinea fowl is pretty hard to come by as a rule, and the fish selections are, necessarily, regional) but it will give you an excellent starting point for creating interesting, seasonal dishes.

This is the type of recipe book I love. Lots of recipes: four to six recipes on a double page and light on pictures. This doesn’t mean there are no pictures – it’s just that the beautiful images there are are generally well chosen and add something to the recipe. Where the book is, appropriately, image heavy is in the instructive sections. There are clear shots of different types of lettuce or cherries or squash and step by step photos for butterflying a leg of lamb. The book is published by DK which always seems to have incredibly high production standards, so the paper is smooth and thick and the layout is easy to read.

So I feel I’m doing this book a disservice by having tried only one of its 1000 recipes but a scary back log of blog posts means that we’ll have to make do.

I chose the smoky aubergine and lamb stew because it was simple, one-pot-ish and used Sherry vinegar and we have some left over dry Sherry hiding in a cupboard. The recipe contains lots of our favourite ingredients (cumin, chickpeas, chorizo) and it would be the perfect thing to make early in the week for a complete meal on one of the days I work.

And it did not disappoint. One mistake I did make was that, so keen was I to not overcook the aubergine and turn it to mush, I slightly undercooked it.  Andy, who is not a mushy aubergine fan, said he preferred it that way, but had I been serving it to others I definitely would have cooked it a little longer.

I don’t consider this dish ‘one-pot’ as you have brown the lamb and so dirty a plate but it is easy and you don’t need to worry too much about complicated sides.  The book suggests couscous but you could easily go with mash, pasta or even a salad.  Naturally, left overs were marvellous for both lunch and a small, hungry person’s dinner.

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Smoky Aubergine and Lamb Stew

Ingredients

  • 500g lamb leg/shoulder, cut into chunks
  • 1 large aubergine, chopped into chunks
  • 1 tsp smoked paprika
  • 1 onion, roughly chopped
  • 1 chorizo, chopped
  • splash dry sherry (or sherry vinegar or white wine vinegar)
  • 2 cloves garlic, finely chopped
  • pinch of cumin
  • 1 can chickpeas, drained and rinsed
  • sprigs of fresh thyme
  • vegetable stock (approx 600 mL, but enough to cover the meat)
  • olive oil

Instructions

  1. Heat some olive oil in a casserole dish and add the aubergine and paprika. Cook, stirring, until the aubergine begins to colour. You'll probably need to add more olive oil as you go.
  2. Remove the aubergine from the casserole and set aside.
  3. Now brown the lamb, in batches if necessary. Set the lamb aside but keep it separate from the aubergine.
  4. To the casserole add the chorizo, onion and garlic and cook for a couple of minutes. The chorizo will start to release its oil and the garlic and onion will soften. Add the sherry and increase the heat. Cook until the sherry has evaporated, scraping the bottom of the pan all the time.
  5. Reduce the heat and add the cumin then return the lamb to the pan, followed by the chickpeas and thyme and then cover with the stock.
  6. Bring to the boil and then reduce to a gentle simmer. Cook, covered, until the lamb is tender. Be careful not to boil. Check on the thickness of the gravy - you may want to cook uncovered towards the end to help thicken the gravy.
  7. About half an hour before serving, return the aubergine to the pan and cook until tender.
  8. Serve with your favourite starchy option.
https://eatingadelaide.com/cooking-year-smoky-aubergine-lamb-stew/