Monthly Archives: September 2011

Meat Porn

Variance on a theme by c. sativa

Well I might get a few more readers with that title, though I may get reported for misleading non- ‘mature’ content. Only mature thing around here is my receeding hairline. Anyway, the above dish was a freezer special, I had stewed some meats together, chicken, beef rib and chorizo with some frozen lobster stock left from Christmas (not ideal) and then kept for a rainy day. The beef ribs are often sold for the barbecue, but they are way too tough and are far better stewed.

The rains been a long time coming, but in with the Calasparra rice and saffron. Some yard long beans as shown, but no more seafood. I think this still comes under the paella umbrella. Come to think of it, I’ve never done the traditional Spanish rabbit based paella. I must make a note of that omission as they’ve got them at Meat Direct.

Pink lamb and Burghul wheat

To be honest I cant remember how I cooked this lamb. I think I smeared the last of my very delicious Massaman Thai paste  over it and rotisseried. It is also very good either in a chicken or on it deep fried, ‘Southern style’. Some soaked burghul wheat with some barbecued aubergines, olive oil. Some green beans and tomatoes, obviously.

Sweet soy belly pork

Shona made this with belly pork this time, not pork ribs. The soft and unctuous skin is rather good, though the bones do add, well, boneyness.  This is great for the slow cooker. It’s worth doing as many shallots as patience will allow. The ones you get here require Angelic levels of it; they are frigging tiny. Whole star anise, cinnamon stick, soy sauce, and palm sugar and a chili or two, children allowing. Yum, yum, yummity yum.

Not doing well with the cutting down on the dead animals.


Chili con Skippy and Bush Fusion Adventures

Not sure what the water footprint of ‘roo is, but I’m sure as hell (so, not very?), that it is less than our bovine fleisch. Looking into chili con carne, it seems to be a Tex Mex creation, not Mexican, which is maybe why cheddar seems to go so well with it. Just one of those crazy food marriage things. In fact cheddar goes with a few weird things, fruit cake, ginger cake and stout. And stout goes with…….

Anyway, on this child friendly achilic outing,

  • 2 finely shopped onions, browned in olive oil with
  • 2 big teaspoons cocoa
  • 1 cinammon stick
  • 1tsp ground cumin and corriander

Into the slow cooker with,

  • 1kg roo mince, browned in wee batches with lots of olive oil
  • 400g  red kidney beans, dry weight (mass actually), soaked overnight
  • 200ml Hungarian red pepper paste
  • 100ml passata

Topped up with water, and cooked for 8rs or so.

Served with chili flakes for the adults, some not so great homemade tortillas, lovely biodynamic polenta, tomato and cucumbers and cheddar on top. Coopers stout too.

Nothing to do with Skippy Carnage

Having bought a 2kg chunk of roo leg to play with, I portioned some up into chunks for kebabs. A rapid marinade of lemon myrtle and olive oil, then skewered with delicious green/ going red slender peppers and slowly grilled over gumtree embers. Couscous, with cucumber, spring onion, mint, and Rosella jelly with apple vinegar. Mild dysphoria lifted with this fine supper. Not bad for getting home at 5pm to on the table at 6. God I’m good.

10000 litre stare

This was what I wore when I looked up the reference after I berated a lentil knitting nurse for suggesting the ridiculous idea that the water footprint per kilo of beef was 14000L. Yes, PER KILO, really quite staggering, and amounting to 1769000L, or 1769 tonnes per beast.

So, in order to reduce the cattle population, Shona bought a whole fillet of organic beef from Meat Direct for a bewildering $45. Simon Hopkinson gives a recipe for Boeuf Bordelais using fillet rather than *entrecote. It would be a lot easier if an anatomist just got in there and named the muscles and the levels, say, wrt rib number etc. There’s an idea. Anyway, Simon’s preparation involves making a beef red wine reduction and a wobbly cylinder of marrow fat to garnish which sounds a sublime way to lubricte a potentially dryish cut.

In the absence of marrow bones, I went back to the other lubricant of choice, hollandaise sauce, and I still had some prawn butter to finish off in the freezer. I meant to slow fry the red pepper, shallot and loofah, but it stewed into a ratatouille affair. Leconfield Cab Sauvignon 2009, thanks to Rob.

* (=between the ribs??, which I think is equivelent to ribeye, not between the ribs at all, but ‘sur’  i.e. on, as in ‘sur the loin’–> sirloin)

PS- I did apologise to the nurse.

The above incarnation used the recipe below from Shona’s sister with the obvious addition of walnuts, which toast very nicely if you scatter them on top.

Yes, you read correctly, it is one cup of cocoa and even more sugar, hence this kept me going on the five day Alice springs mountain bike race, though a bit more salt next time. It beats overpriced lumo gnats piss ‘sports’ powder.

Chocolate badass

Chocolate brownie is such an inappropriate term; ‘pave au chocolat’ maybe? French wins hands down doesn’t it? Anyway, we’ve been making these quite regularly since visiting Shona’s sister in Auckland who had a recipe for one which included a cup of cocoa. Greenies sell a kilo of organic cocoa at a very good price from the Dominican Republic. Not sure of the level of democracy there, but hopefully better than Cote D’Ivore.

This recpie results in a fairly dense cake like brownie, which can be left a bit soft in the middle. I’ve added toasted walnuts and chili flakes as well as dark chocolate chunks. The recipe below is for a much denser slab of chocolate debauchery and on this occasion Shona threw in some frozen raspberries, fresh being a little sparse 11 degrees south of the equator. It sounds a bit wrong, but the tart little things cut through the fat rather well. I like putting a slab of this in some crusty white bread for breakfast.