Recipes

How to Drive the new GLAD Packaging

- Alex Prichard Leave a comment

 

Cling film (saran wrap/whatever you want to call it) is, I have found, one of those kitchen essentials which is NOT worth economising on. Over the years I have tried various supermarket own brands of the stuff and found them to lack the all important stretch-and-stick ability.

Because I can’t save money on brand I save money by buying the biggest, fattest roll which offers me best bang for buck (or, indeed, fewest cents per metre). So I’ve just brought home a 60m packet of GLAD cling film.

And what do I discover? In an attempt to increase ‘safety and convenience’ the cutting strip has moved. It now perches on the lid. You can still cut your fingers but as a bonus, as soon as you place any pressure on it (you know, to cut off some cling film), the strip and lid tear thus making it even tougher to use next time.

The GLAD facebook page is full of people complaining about this … and GLAD is managing to come up with a stock response, time after time. For some reason, GLAD isn’t taking a hammering on twitter.

Anyway, over the next couple of days we’re all going to be using plenty of cling film so here’s a short video about how to try to manage …

And yes, while I’ve been toying with the ideas of videos for a while, I envisaged that my debut may involve some makeup, no chicken cooking in the background and not wearing a nearly 20 year old t shirt. That’s what you get for doing these things on a whim, solo, on Christmas Eve!

Merry Christmas!

Charmaine Solomon’s Lamb Korma

- Alex Prichard Leave a comment

 

Lamb kormaAh, korma. That sad, sad little curry that seems to exist only on restaurant menus for those that can’t or won’t eat a ‘real’ curry.

I understand how korma gets that reputation – in restaurants it is often bland and vaguely sweet. Why would you choose it when there are so many more exciting offerings?

This recipe, from Charmaine Solomon’s India and Pakistan, will ensure those kind of preconceptions are firmly put aside.

This recipe even has chillis in it so if you want it fiery, go ahead and make it fiery. The use of both nuts and yoghurt will help temper that heat anyway – and I suspect is what has led to the curry’s maligned character. Of course, you can always play it safe while cooking the curry and turn things up by adding a good dollop of hot lime pickle when you serve.

 

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Lamb Korma

Ingredients

  • 800g diced lamb (leg, preferably)
  • 2 onions
  • 1 tbsp fresh ginger, finely chopped
  • 2 large cloves of garlic, crushed and chopped
  • 40g raw, unsalted cashew nuts
  • dried red chillis - to taste
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • ¼ tsp ground cinnamon
  • 1 green cardamom pod
  • 2 cloves
  • ½ tsp saffron strands
  • 2 tbsp boiling water
  • 20g ghee
  • oil
  • salt
  • 125g plain yoghurt
  • fresh coriander to serve

Instructions

  1. Begin by making a curry paste.
  2. Roughly chop one of the onions and place in a food processor with the ginger, garlic, cashew nuts and chillis. Add 125mL water and process to a smooth paste. Add the spices (if you have ground cardamom and cloves, use ¼ tsp of each, but I used the whole spices and the flavour was fine) and process until everything well combined.
  3. Put the saffron in a small bowl with the boiling water and set aside.
  4. Heat the ghee and some oil in a large heavy bottomed saucepan. Finely slice the remaining onion and cook until soft and golden. Add the spice mixture and cook, stirring, until the oil starts to separate out.
  5. Add a little water and salt and cook until the liquid has evaporated and then add the lamb. Stir thoroughly to ensure the lamb is well coated with the spice mix.
  6. Stir through the saffron (crush the strands against the sides of the bowl as you pour it in) and then add the yoghurt.
  7. Ensure the heat is low, cover and leave to simmer for at least an hour - until the lamb is tender. Make sure that the mixture doesn't boil and give it a stir every now and then.
  8. When you're ready to serve, stir through some coriander, leaving some aside for decoration. Serve with rice (and perhaps some hot lime pickle).
https://eatingadelaide.com/charmaine-solomons-lamb-korma/

Book Review: Food of the Southern Forests

- Alex Prichard Leave a comment

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Disclaimer: I was sent a review copy of Food of the Southern Forests

So … cookbooks … something I need more of like a hole in the head but also something I can’t resist. Like wine glasses. Only I’m banned from buying wine glasses, whereas with books I feel bad because the shelves are groaning. But a review copy? Why, that’s a different thing altogether!

I did double check before accepting this book, as it is about the food of Western Australia’s Southern Forests and I was concerned that the recipes would require some foraging on the other side of the Nullarbor. Fortunately, that was not the case and this weighty, beautiful book duly arrived on my doorstep.

It turned up just before we went on holiday and so I set to picking a relatively simple recipe (despite desperately wanting to try out the semolina, almond and olive oil cake with lavender and rosemary sugar). Sadly, that diligence hasn’t actually translated into a swift review …

These days it almost goes without saying that a cookbook is beautiful and Food of the Southern Forests does not disappoint on that front. It’s a big book, with a solid cover, lovely thick pages and lots of space. Sophie Zalokar, the book’s author, is a chef based in Pemberton and has translated her passion for the region and its produce into a cookbook that champions local producers. This means that rather than being divided in sections based around courses, the book is divided by ingredients. Each chapter begins with an exploration of one or two producers of the product and I found that I learnt all sorts of interesting snippets. For example, did you know that avocado trees can require up to 150 litres of water per tree per day in summer? I am immensely grateful I decided against planting one in my own garden! The breadth of primary produce grown in the Southern Forests is also impressive. I had no idea we even grew green tea in Australia AND that we export it to Japan.

Of course, each chapter features at least one recipe which showcases the product and the photos are (predictably!) mouthwatering. Aside from the aforementioned cake, I’m also very keen to try the marron and avocado ceviche with fingerlimes and the Swiss Engadine walnut tart – and that’s just for starters …

However, with time very much not on my side I opted for something relatively simple – a cauliflower cheese. However, in Zalokar’s recipe, the cheese sauce is enhanced with caraway seeds (one of my personal favourites) and the cauliflower is cooked whole, rather than broken into florets. Of course, this means you do need to ensure you have an oven proof pot or dish large enough to contain your cauliflower!

As Andy does not like cauliflower I am always on the lookout for recipes to try to convert him. Sadly, this one failed (apparently he doesn’t really like caraway either …) but I enjoyed it. If you like caraway this is a recipe definitely worth giving a go.

The book can be purchased (with free postage) from University of Western Australia Publishing, for $59.99. A little thing called Christmas is just around the corner …

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Cauliflower Cheese with Caraway

Ingredients

  • olive oil
  • 50g unsalted butter
  • 1 tbsp caraway seeds
  • 4 tbsp plain flour
  • 500mL milk
  • 100g cheddar cheese, grated
  • 1 whole cauliflower
  • salt & pepper

Instructions

  1. Preheat oven to 220°C.
  2. Remove the ribs and leaves from the cauliflower and cut out the thickest part of its core, but leave it whole. Steam until a knife can cut into the thickest part of the cauliflower. This may take up to 20 minutes. I did this in the microwave but you may find it easier to do on the stove, perhaps using a bamboo steamer.
  3. Once steamed, place the cauliflower in a baking dish in which it fits reasonably snugly.
  4. To make the cheese sauce, melt the butter in saucepan, add the caraway seeds and then stir in the flour. Cook the flour out thoroughly - the butter will absorb the flour and the mix will start to appear crumbly.
  5. Slowly pour in the milk, stirring all the time to ensure there are no lumps. Reduce the heat to low and cook for about 10 minutes to thicken. Stir through the cheese and continue stirring until the cheese is completely melted. Adjust the seasoning.
  6. Pour the cheese sauce over the cauliflower and bake in the oven for 10-15 minutes, until golden and bubbling. You may want to finish off under the grill.
  7. Serve piping hot.
https://eatingadelaide.com/book-review-food-southern-forests/