Squishyness

Mitch's Fish Part 2

noreply@blogger.com (Squishy) — Sun, 31 May 2009 02:35:00 +0000

I cooked Mitch's fish Asian style. I stuffed it with lemongrass, ginger, garlic, lemon slices, lime slices, chili and coriander. I topped it with lemon slices, lime slices, chili, coriander leaves, garlic, salt flakes, fresh ground pepper. Drizzled it with sesame oil and light soy.

Then I wrapped it in a double layer of foil and baked it for an hour on 180 degrees.

When it was unveiled in all it's marvelous glory the smell roamed through the house. It was amazing.

I served it with bokchoy that I lightly stir fried with ecshallots, sesame oil, soy sauce and oyster sauce. Heaven.

I served it on a bed of fragrant jasmine rice that I cooked in the rice cooker with a cup of shredded coconut. I topped the sweetlip with chopped chili, eschallots sliced fine and a little light soy. It was so moist and so delicious and just so refreshing. Not heavy but very satisfying. You will just have to wait and see what I do with the long nose fish.

This post is dedicated to Mitch and his beautiful fish :)

Mitch's Fish

noreply@blogger.com (Squishy) — Sat, 30 May 2009 05:12:00 +0000

Our friend Mitch went on a charter boat fishing for the last two days. Look what he brought home for us!!!!! One is a long nose snapper or sweetlip and the other one is a regular sweet lip........I think, I have a memory like a sieve sometimes. They were caught yesterday. How awesome is that. I would say they weigh about 4 kilos each. So what to do.......what to do with these amazing fresh fish. Well I am going to cook one of them whole and the other I am going to fillet. The sweetlip is going to be baked with some excellent Asian flavours. Mitch mentioned to me yesterday that I should cook them in an Asian style, so I will do justice to his amazing catch and do that for him. I am going to be honest I have never cooked a whole fish this big before, ohhh so scary, not as scary as making puff pastry from scratch but still scary. I will keep you posted on how the fish goes and what I do with them. Thank you very much Mr Mitch, you have a heart as big as Pharlap for thinking of us :)

Also I have not really been blogging for the last few months it's been so hectic and full on that I just honestly have not had the time. I have been meaning to I just have been extremely tired. So hopefully I can get back in the swing of things again. I hope everyone is safe and well.

Cheers

Squishy

Townsville is an Island

noreply@blogger.com (Squishy) — Sat, 07 Feb 2009 08:17:00 +0000

Today our trip to the supermarket was the worst we have seen in the past five days of the flooding. It is amazing how reliant you become on what they provide. Due to the constant rain and the horrific flooding Townsville is once more an Island. Today was quite frightening and we are not out of the woods yet. There is a low that just does not want to dissipate and these monsoon rains are now fully taking their toll. With king tides and more rain predicted this weekend, people have been warned to prepare for more flooding. In Charters Towers, locals asked for emergency supplies of food but ended up receiving 7 pallets of beer. Mind you alot of people probably enjoyed that LOL. You have to laugh otherwise you would cry. We have had 763 mm of rain.

It been has two weeks of one extreme to the other for me. Last week I was in Melbourne for training and the overwhelming heat wave was stifling. Looking at the drought ravaged land as I flew over Victoria nearly had me in tears. Then I come home last Friday to more rain than you can imagine and I wish I could push alot of it down to the thirsty Victorians and South Australians. Now with the Souths devastating bush fires, I ask the question??? What the Hell is going on????

Go and have a look at what is happening in my neighborhood click on the link Townsville Bulletin

My heart goes out to all of us during this time here in North Queensland and to the people in Victoria and South Australia. All of us are dealing with the most extreme weather and here's hoping this will subside soon.

CampoS Coffee

noreply@blogger.com (Squishy) — Wed, 14 Jan 2009 09:45:00 +0000

CampoS Coffee

Cafe Roastery Distribution

11 Wandoo Street, Fortitude Valley, Brisbane

Ph 07 3252 3612

I cannot tell you how excited I was to find this little gem of coffee heaven in my recent trip to Brisbane. Seriously the best coffee ever. They know exactly what they are doing. The perfect temperature, the perfect taste. A bell ringer every time. These guys are just awesome. Chopper and I downed two lattes each in a row. My goodness we even stopped there on the way to the airport Saturday morning to get a fix and nearly missed our plane. The lady at Virgin rushed us through security. LOL We are naughty. We brought home bags of beans, different varieties and are happily in CampoS heaven here in Townsville. We have nearly finished the 400gram bag of beans we bought of their superior blend and that was only opened 5 days ago. We just this evening had a cup of the lovely Dark City blend they have. Seriously I am now thoroughly addicted and I am freaking out thinking about when we are going to finish the beans we bought and what are we going to do then. No other coffee compares. Thank goodness they do mail order otherwise I think I would have to go into some type of detox coffee centre. I saw them on the lifestyle channel and I thought to myself, next time I am in Sydney I have to go. Who knew they were in Brisvegas? I only found out by flipping through some Brisbane lifestyle mag at the hotel. I am so out of touch. I am living in food and coffee hell up here in the tropics. :( Now, I know I tell you guys to try this and do that, but this is some seriously fantastic coffee and I urge you with every ounce of my being to go to CampoS either in Brisbane or Sydney. If you don't the only person you are punishing is yourself.

Seriously CampoS............. I love you!!!!!! Follow the link to Heaven!

Love from a very insanely serious caffeine addict!

The Mouses House

noreply@blogger.com (Squishy) — Sun, 11 Jan 2009 00:12:00 +0000

Well we have just come back from a well earned 6 days of freedom. In other words no kids. We spent our first two nights in South East Queensland on the Gold Coast Hinterland. Oh I love the Mouses House Chalets in Springbrook. I have never found anywhere quite like it that will even compare. This was Choppers first stay there and he loved it. Snow White is my favourite Chalet, as it has its own little boardwalk, down to your own little stream, with your own little waterfall. It is so beautiful. We lit a fire in our fireplace and yes it is definitely cold enough to do that in Springbrook even in Summer. You can't park your car near your Chalet, you load your luggage and food onto a little trolley and wheel it down the boardwalk paths through the rainforest to your Chalet. Each Chalet is named after a Walt Disney character. Doc, Sleepy, The Wicked Witch, Prince Charming and so forth. Very appropriate. If you come into the woods today, your in for a big surprise :) and yes you are. There is a beautiful wooden hot tub, a sauna and a cold plunge tub, which shocked Choppers body back into reality after our sauna. The chalet is self contained so you can cook up a storm and each chalet has it's own BBQ. Fluffy white robes and our chalet had it's own spa bath. Luxury in the Rain Forest. A big flat screen TV and DVD player to enjoy, but we really didn't use it. We had our own gorgeous view and other things on our mind, wink wink. We had little visitors every night, possums which came onto our deck for a visit. One of the nights we counted seven different possums. We encountered two very determined bush turkeys and the birds are beautiful with their cheerful singing in the background. It's just heaven and you never want to leave. If you are looking for that perfect romantic getaway this is it. The pictures really don't do this place justice as the feeling of being immersed in this little patch of paradise is in no way portrayed to the fullest. My personal recommendation is a minimum three night stay. A day to settle in and two days to relax. So if you get an opportunity, visit their website, book and enjoy the Mouses House yourself.

Closing in on Christmas

noreply@blogger.com (Squishy) — Thu, 18 Dec 2008 21:47:00 +0000

Always at this time of year I am reminded of my family, friends, loved ones far away. I love this time of year. Christmas is so much fun and so special. This year our children are going to have a different experience with presents. We made a decision this year not to give any type of electrical goods. No DVDs, no Cd's, no Ipod's, no Nintendo's, nothing like that. Every Christmas for years that's what they get. It is the age of technology. We are having a Christmas this year that our kids have absolutely no idea what they are getting. At first there was 'what, are you serious? really? are you crazy?' but they are now getting really excited because they have not got a clue. Which I think is really great for a change. Mind you in this day and age, take out the things above and you have a real task at hand. Especially with a 14, 13, 12, and 11 year old to buy for. It's all they seem obsessed with. My little peanut is easy, he just wants cars or a big truck from Santa. I can't tell you what I got them as they read my blog regularly and I can't spoil the surprise.

Also for the first time I am cooking a Turkey, a Chicken and we are having a ham on the bone. See I am a big seafood Christmas girl and the last 4 years with Chopper he has missed out on his Turkey. So I have caved into the pressure and yep I am cooking a Turkey with Bill Granger's cranberry and pistachio nut stuffing. So this year is going to be very traditional indeed. The girls and I are making rum balls. The boys want to help cook the Turkey and cross your fingers for me that I make it through the day with my sanity in tact.

Above pictured is my 14 year old son Ben dressed as Santa for the little kids at Peanut's school. He was a very good Santa and the kids loved him.

Merry Christmas everyone, drive safely and if you get the opportunity, do something special for someone who is on their own this Christmas. For some people this time of year is sad, lonely and just scary.

Cheers

Amelita

Farm By Nature - Shiraz Chocolate Barrels

noreply@blogger.com (Squishy) — Tue, 16 Dec 2008 09:16:00 +0000

Editorial Contest

I was approached via email to enter an editorial contest by Cocoa Farm. In agreeing to join in the fun they sent me a small sample of their product. I have missed the deadline for when the post was supposed to be done by so I would say that means no prize for me, but I have decided to do my post anyway.

What can I say. It is not what I expected and the chocolate in it is unfortunately not what I expect. I like the flavour of the Shiraz but the quality of the chocolate really lets the product down. I like the good stuff, creamy, smooth and just sexy to eat really. If I needed a normal chocoholic fix in the middle of the night and this is what I had in the fridge it would satisfy. I suppose I was expecting a little more from what seems to be packaged as a gourmet and luxurious product.

Suggestions for this product. I would like to see a better quality chocolate for the price. I personally would like to see the chocolate have a syrupy soft centre of a Shiraz in a sort of sweet type of reduction, rather than the vine ripened fruit soaked in Shiraz and even that vine ripened fruit is few and far between. I think a bolder more substantial taste sensation is in order.

The positives. It is an unusual quirky chocolate and I think it would make an interesting gift. It is something different and we are all looking for something a little different. It's a 100% Australian owned, so that is a definate plus. They make a Merlot one that I have seen in Woolworth's also. So if you feel the urge, try it and make up your own mind.

Duncan from Syrup & Tang has also reviewed this chocolate, so pop over and see his review.

Cheers

Squishy

Chocolate Eclairs - A Labour Of Love!

noreply@blogger.com (Squishy) — Sun, 30 Nov 2008 08:08:00 +0000

I must say that today has been one of those days that you have to just love being in the kitchen. I have had the most amazing day. Sunday at home with the kids and Chopper just kicking back, doing our own things, coming together at meal times and basically just relaxing at home. I have been promising everyone that I would make chocolate eclairs for ages. I have been putting it off and putting it off, because of fear. Yes fear, it's like the puff pastry, I just can't bring myself to do it. But today I put that fear aside and pulled out Stephanie Alexander's The Cooks Companion and I did it. I made the Choux Pastry, I made the Pastry Cream with a real vanilla bean, and I made the Ganache for the top. What a process but well worth it. So I can not take any credit for the wonderful recipe but I can take credit for how I turned those magical words into such gorgeous chocolate eclairs. Oh they are so good. The pastry cream so sweet, thick and creamy. The gorgeous smell of that vanilla bean. I kept saying to Chopper, doesn't that just smell so sexy. There is nothing like a home made chocolate eclair. Stephanie Alexander's book is really a pleasure to have. It is so help full and the recipes just translate very well in the home kitchen. So if you get time. Try these, they are fantastic.

Choux Pastry (double batch)

120 g unsalted butter
2 pinches of salt
1 1/2 cups of water
250 g plain flour, sifted
6 eggs

Combine butter, salt and water in a saucepan. Bring to a boil and remove from heat. Add flour all at once, stirring to combine, and return pan to heat. Stir over a medium heat until mixture dries out and starts to leave sides of pan, about 3 minutes. Transfer to a food processor. Add eggs one at a time, incorporating each well before adding the next.

Spoon heaped tablespoons onto paper-lined trays, or pipe lengths of dough. Bake at 180c for about 40 minutes until golden on the outside and dry in the centre. Cool on a wire rack.

Pastry Cream

2 cups of milk
1 vanilla bean, split
6 egg yolks
3/4 cup castor sugar
50 g cornflour

Scald milk with a vanilla bean in a saucepan. In a bowl, beat egg yolks with sugar and cornflour until thick. Pour in the milk and whisk until smooth. Return mixture to rinsed-out saucepan and stir continuously over a moderate heat until pastry cream has thickened, is smooth and has come to the boil. Beat vigorously for 1 minute. Pour through a course strainer resting over a bowl ( I didn't strain it, it didn't have any lumps and I pulled the vanilla bean out before I poured the milk into the egg mixture). Wash and dry vanilla bean and reserve for another use. Press plastic film onto pastry cream to prevent a skin forming. Place in the fridge. Use pastry cream when it is cold.

Chocolate Ganache

375 g bittersweet chocolate
1 cup cream

Put the chocolate and cream into a saucepan and heat gently, stirring until the chocolate has melted and mixture is quite smooth.

Assembly is easy

Using a serrated knife cut the eclairs in half, fill with custard and dip the top in the ganache. Once assembled, place in the refrigerator for 10 - 15 minutes so the ganache sets. Your done.

Broccolini & Sun Dried Tomato Pasta

noreply@blogger.com (Squishy) — Wed, 19 Nov 2008 21:17:00 +0000

Favourite Dishes You Don't Serve Guests

Following along on a story inspired by my friend Duncan at Syrup & Tang

I am going to share with you one of my favourite dishes that I don't serve my guests. It is a dish I serve my family when I feel like not eating meat and just in need of a pure fresh veggie fix. Chopper is a pure carnivore and he loves this dish, surprisingly. Don't get me wrong he loves his veg to, but a meal without something like meat, chicken or fish is not normally his thing. But lately we have been doing a little more of the only veggie thing and loving the freshness of it.

The funny thing is I hate broccoli, but I love broccolini, weird huh? This dish is one of those throw together meals at the end of a hard day at work and your feeling kind of bluh. This takes 20 Min's and is really easy. It's also one of those dishes that you just throw in a little of this and that to your own taste. So here is how I make it.

2 Bunches of Broccolini (ends chopped off)
3 Cloves of Garlic (chopped)
Hand full of Sun Dried Tomatoes (chopped)
Store bought Jar of Tomato Tapenade
Bunch of fresh Basil (chopped)
1 Bag of really good store bought pasta
A knob of butter
A really good first pressed olive oil (this is essential as it adds to the flavour)
Parmesan (optional)
Salt & Pepper

Boil your pasta until it is aldente, drain your pasta and drizzle with your good quality olive oil, mix through and keep to the side. In a large heavy based pan add a splash of the same olive oil and the knob of butter. Throw in your garlic with a pinch of salt and fry until white and bubbly, throw in your sun dried tomatoes and give them a sizzle for a minute with the garlic. Then put in your broccolini, stir through with the garlic and tomatoes, pop the lid on your pan and allow to steam for a minute or so. Take the lid off and give it another good stir. Then put your pasta in the pot, give it a good stir through, add as much or as little of the tapenade you would like. I use about two to three good sized tablespoons. Stir through until hot. Add salt and pepper to taste, throw in your chopped basil. Remember you want your ingredients to shine. You want your broccolini to be bright green and still have a little crunch. The same with the basil you want that freshness, just stirring it through at the end will give you that. Serve on a plate with a drizzle of your good olive oil and a shaving or grating of the Parmesan . Your done. I like to use a freshly ground course black pepper with this. It is delicious and fresh. You could use other veg if you would like.

So this is something I don't serve to my guests even though I think they would love it. When guests come for dinner I have that out to impress hat on and I like to give them something magical. This is one of our everyday family foods that is quick, easy and tasty. Enjoy!

In Search Of Perfection

noreply@blogger.com (Squishy) — Sun, 16 Nov 2008 03:58:00 +0000

I often wonder to myself how I came from such a terrible childhood with this will to make my life better and to always be searching for perfection and happiness. I look at my life now and I compare it to what it was like back then and I don't think I would ever change that childhood regardless of the horrible things my brothers and I had to endure and I am glad that my children will not have to endure that kind of pain. You see some people grow up from things like that and take the easy route always wanting others to pick up the pieces and never taking responsibility of their own lives and destiny.

We were three siblings on completely different paths in life, I am the oldest, then there is my brother J who is the middle child and then there was T the youngest. My youngest brother T wanted to escape from himself and was always looking for the approval of his older brother to validate himself. J, I think just could never find a path and never had the stamina or drive to stay on one. Me on the other hand was always going to make something better out of my life. J has been addicted to heroin for as long as I can remember and T following on the same path of destruction paid the ultimate price with his life when he overdosed on heroin at 18 years of age. It came as a shock to me as he had hidden it so well that I never worried about him, he was on his way to becoming a chef and I was extremely proud. I never thought that this could happen to someone I loved so much. Someone I had protected and mothered when we were little. I had gotten out of that nightmare housing commission house at 15 and it was the best thing I could have done. I was in charge of my life and I had a choice to make it better, which I did. MY brother J all I can hope is that he finds the drive someday soon and gets off the heroin highway. I love him but I can't watch him continue to destroy himself. It hurts to much. I have lost one brother and I fear I may lose the other prematurely one day.

I have never really associated with anyone who has experienced the trauma of an horrific childhood like me. I also have never really associated with anyone who was dealing with having drug addicts in their family. Maybe I have but they have never told me about it. I dealt with it in my own ways and I still deal with it in my own ways. I have made a life that doesn't involve those things.

So when I read Mr Ramsay's Humble Pie it shocked me. It was in a way as if I was reading about myself and my own life. I know its sounds stupid but it was quite an emotional book for me. I feel like I know him. It is bizarre I know. To bond with a complete stranger who I have never met and will probably never meet. To see your own emotions, passion, drive, the never ending feeling of searching for perfection, wanting to please everyone and a commitment to make myself better in any way I can, in words that are so up front, so strait down the line and so truthful, well it's inspiring. It makes me feel like I am not alone and I am not an alien.

This man that everyone sees on television is truly incredible, not because of his TV shows, not because of his amazing talent as a chef, because he is a survivor, not a victim. He has a heart as big as Pharlap, a soul that has fire with drive and determination. He expects perfection, he searches for it everyday and why the hell not, he deserves nothing less. Why should we not excel and achieve more for ourselves. His passion, devotion and his never ending search for perfection is admirable and I have a new Hero. His book Humble Pie is something that I will treasure forever. It has renewed my spirit, recharged my soul. It has reminded me how I wouldn't be the same person without my awful childhood because those experiences have made me passionate, driven and an extremely loving person. So I urge you, if you have not read this book, do it or I will hunt you down and smack your bottom.

Mr Ramsay you are my Hero and thank you for your amazing book.

(P.S. just don't tell my husband LOL)

XoxoxoX

My Brother T

Blueberry Blondies

noreply@blogger.com (Squishy) — Sun, 09 Nov 2008 12:41:00 +0000

Let me tell you the last few months have been full on for Chopper and myself. Work has been really busy for both of us, a good busy, very productive. We have not had alot of time for play. All of a sudden Christmas is nearly upon us and we just had Choppers birthday and he was extremely spoilt.

As we all know I have done quite a few recipes featuring blueberries. There Choppers favourite, what can I say, I love my Husband. So for his birthday this weekend I played and made him some Blueberry Blondies. Basically a white chocolate version of Brownies. These are super moist and are not for the faint hearted, like alot of my recipes. My little Peanut started helping me with them but he was more interested in the white chocolate chunks in the bowl. Being nearly 3 he is fascinated with everything at the moment and full of questions, one particular question that he uses probably 50 times a day is 'What's that mummy?' He is so beautiful, I am so lucky. Actually, I had a conversation with another mother a couple of weeks ago. I was going on about how much I adore all my children, my Husband and how the house wouldn't be the same without their constant chatter and mischievous behaviour and she looked mortified. You know that look someone gets when it's like (you've gotta be joking). It took me back a bit for a moment. Most of the people I know adore their families as much as I do. It makes me realise how lucky I am to have them. Maddy and I were making bruschetta and her daughter followed me around all over the place. The little girl preceded to tell my Maddy while they were playing that she was very lucky because her Mum never talks to her. Now that saddens me, I don't know how to help her, but it also makes me feel like I am on the right track with my children by talking to them. Someone said to me once when Ben & Maddy were very little 'if you talk to them and listen to them throughout their adolescent years they will continue to talk to you during the hardest years of puberty and teenage/highschool life'. To true, that has always stuck in my mind. Even though I work full time, I still talk to my children. Trust me, I am not perfect but these little things keep me on track as a parent and as a person. It also reminds me that I have broken the cycle and I have come out of my hard childhood and not become my mother. My friends in Brisbane are beautiful mothers, like me they work full time and I admire them for all that they do and how much commitment they have to their families. You know who you are, in particular K and C!

Sorry, I have digressed, back to the Blondies. These turned out to be a triumph, just beautiful and really easy. I tweaked a lovely Woman's Weekly recipe. So here it is and I hope you enjoy them.

Blueberry Blondies

125g butter, chopped
200g white eating chocolate
3/4 cup (165g) castor sugar
2 eggs, lightly beaten
3/4 cup (75g) self raising flour
100g white eating chocolate, chopped extra
250g of fresh blueberries
1 tablespoon of icing sugar

Preheat you oven to 180c. Grease and line a slice pan with grease proof paper. Melt the butter and 200g of white chocolate over a low heat until all melted together and allow to cool slightly. In a large bowl add the flours sifted, sugar, egg, extra chopped chocolate and blueberries. Then add the melted chocolate and butter mix and combine all together. Spread mixture into slice pan. Bake for 40 Min's until firm and golden in colour. Allow to cool and cut into squares, dust with icing sugar. Done!

P.S. I am also just about finished reading Gordon Ramsay's Autobiography, Humble Pie. Wow, what an amazing read. He is so inspiring and so passionate. You have to read it! He is an incredible man. This is going to sound silly but he reminds me of myself. Coming through a hard and poor childhood has made him more determined, more passionate and more disciplined. Except............ I am not rich and famous LOL, what a bummer. Kudos to you Mr Ramsay!

The Olympics - Go Aussie Go!!!!!! - Chocolate Fondue

noreply@blogger.com (Squishy) — Mon, 18 Aug 2008 11:00:00 +0000

Awarded to Reno

Well what does Chocolate Fondue have to do with the Olympics you ask? Well this is a gold medal worthy recipe, that's what!

Due to unfortunate events with a moody modem, blogging my recipes has been impossible lately. So finally here is the first recipe from my dinner party menu, (fingers crossed) that it doesn't have another meltdown while I type this post.

The Olympics are off and running. Wow, hasn't it just been fantastic? We are big lovers of the Olympics in this house, there is nothing like rooting for your country and being patriotic. Mind you watching that amazing Michael Phelps fellow from the USA has been awesome. That man is a swimming machine. He wanted 8 golds and he got his 8 golds. Congratulations Mr Phelps.

How stunning has our Aussie Olympic team been? They make me so proud. They have put in an exceptional effort and the rewards just keep coming. Congratulations Guys! Go Aussie! Go!

The most heartbreaking moment of the games so far, for me, has not been a lost medal for one of our amazing athletes, it was the Colombian weightlifter Oscar who's chances at winning gold were shattered in Beijing. I felt for this man and nearly cried in the process of watching him struggle. This man is a two time world champion weightlifter. You have to watch the video to understand his pain and to know what I am talking about. It turns out that Oscar had an injection in his hand for an injury he had just previous to the competition. He could not feel his thumb and his hand just could not keep a grip of the bar. Tragic to see someones dream end so badly. I urge you to watch the video and tell me your thoughts on what happened.

Now to that Gold Medal recipe for the fondue. Really, it is the easiest recipe ever. My friend Reno taught me how to make it and I just keep reproducing it. So thanks Mr Reno and I award you with a Gold medal for this recipe in the spirit of the Olympics.

Basically you put 250 grams of Dark Chocolate chopped, 3 Mars Bars chopped, and 1 1/2 cups of cream into a sauce pan. Melt together, over a medium heat stirring all the time until thick, gooey and luscious. Serve with pieces of your favourite fruit and your done. We find banana is the favourite fruit, oh and strawberries of course. It's fool proof. It is so moreish and you can't help but guts yourself. Enjoy!

Back In The Saddle Again & The Ultimate Dinner Party

noreply@blogger.com (Squishy) — Sun, 20 Jul 2008 07:53:00 +0000

Menu

Amuse Bouche

Ceviche of Tasmanian Salmon with Avocado, Tomato,
Chilli, Coriander & Topped with Salmon Roe

Paired with a Lindaure Fraise

Entrée

Szechuan Pork Salad with Rocket, King Island Feta,
Italian Sweet Cherry Vinegar & Joseph First Pressed Extra Virgin Olive Oil

Paired with a 2006 Wirra Wirra Church Block Cabernet Sauvignon-Shiraz-Merlot
from McLaren Vale

Pallet Cleanser

Lemon Sorbet

Main Course

Fillet of King Island Beef with Dauphinoise Potatoes,
Sweet Potato Mash & A Red Wine Blackberry Jus

Paired with a 2005 Metala Langhorne Creek Shiraz Cabernet
from Saltram Wine Estate South Australia

Dessert

Amelita’s Amazing Chocolate Fondue with Seasonal Fruits

Paired with a Suntory Lena Banana Liquor over Crushed Ice

Cheese Course

King Island Seal Bay triple Cream Brie,

Maggie Beer Quince Paste and Oat Biscuits

When faced with the challenge of finding a new job after having the dream job of being a Chef. Where does it all lead? Well it has been an interesting few months. I am back in the garbage business. Disposing of it of course. It has been extremely busy and extremely overwhelming at times. I not only get rid of the general waste side of things. Now I deal with the hazardous side of things as well. My cheeky new boss left out the fact, that in my new position I would be dealing with those nasty things called greasetraps, measuring them to be exact. Have you ever seen or smelt one of those things. Nasty and disgusting. Also she left out the fact that my first day would comprise of Hep A & B injections. But the difference with this position is that we recycle alot of it. Which makes me feel a lot better. Also if you remember my previous two posts ages ago, you will remember how traumatised I was at how much we throw away at the dump and how much I loved my job. For those of you who have not seen them, I will provide the links. So this is the best of both worlds.

The Sopranos and how it relates to my new job.

Garbage and the Prime Minister.

So how does this coincide with my Dinner Party you ask? Well I had my gorgeous new boss and her husband over for dinner, inclusive of the other lovely young lady I work with and her husband. Out to impress I guess. So this menu above is what I treated her to. K is obsessed with food as I am. So I pulled out a very classy menu and I think I impressed. They loved it. My boss K could not stop taking photos of the food and by the end of the night we were all very inebriated. K is also to get credit for the amazing pictures above. K calls herself, B-Captured. Very clever little name, for a very clever lady. I am exceptionally lucky. I have had some wonderful bosses and this one is a star. We didn't get to the cheese course, we were all stuffed.

So everything has settled down and my routine has sort of gone back to normal. This menu will have each recipe shown in succession over the next 2 weeks. So I hope you enjoy them. And no I am not dead nor in a coma somewhere. Just lost track of myself for a little while. But I found myself and I am back with a vengeance. Thank you everyone for your continued thoughts and support.

Cheers

Amelita aka Squishy

Sticky Date, Ginger & Macadamia Nut Puddings with Butterscotch Sauce

noreply@blogger.com (Squishy) — Sun, 20 Apr 2008 00:59:00 +0000

So this is the first recipe with my homemade Glace Ginger. When I first started making these last night I could never have dreamed that they would turn out so wonderful. They are rich and decadent. They have that gingerbread smell to them. These are not for the faint hearted, they are a meal in themselves. I think the next ones need to be made in smaller ramekins or make one large one and cut into small slices. It was a struggle between the heart and the tummy to finish one. The butterscotch sauce was heaven and complimented the puddings so well. I have taken a good old Women's Weekly recipe, tarted it up and enriched it in a very decadent way. So for all of you in need of comfort like I am at the moment, please take comfort in one of my gorgeous puddings.

Ingredients

Puddings

1 and 1/2 cups of dried dates
1/4 cup of glace ginger
1 teaspoon of bicarbonate soda
1 cup (250ml) boiling water
50g butter, chopped
1/2 cup of firmly packed brown sugar
2 eggs
1 cup of self raising flour
1 and 1/2 cups of macadamia nuts

Butterscotch Sauce

300ml of cream
3/4 cup firmly packed brown sugar
75g butter, chopped

Preheat your oven to 180 degrees. Grease 4 medium sized ramekins or 8 small ramekins with butter. Cut circles of greaseproof paper and place in the bottom of the ramekins. Line each ramekin with a single layer of macadamias, reserve the rest for stirring through the pudding batter.

Combine dates, ginger, soda and boiling water in a heat proof jug and allow to stand for 5 Min's so the ingredients soften. Then using a stick blender, process until nearly smooth. Then add the eggs and blend a little more. Fold in the self raising flour and macadamia nuts. Fill ramekins 3/4 of the way with the batter. Place in your preheated oven and cook for 30 Min's. Stand for 10 Min's before turning onto plates.

To make the butterscotch sauce. Stir cream, butter and sugar over a low heat in a saucepan until the sauce is hot and smooth. Pour your hot butterscotch sauce over your puddings and your done. I served it with some cream to cut through the sweetness. Next time I think some marscapone would pair very well with the exceptionally sweet puds. That tangy sourness would make a wonderful contrast to the sweetness. As warned this is not for the faint hearted it is rich, it is sweet, it is everything a winter pud should be. Comforting isn't it?

Glace Ginger

noreply@blogger.com (Squishy) — Thu, 17 Apr 2008 23:04:00 +0000

I have had a brain freeze over the last couple of weeks as to what my next recipe is going to be. I have been fretting. I don't know why? I suppose all the job hunting has put me in a very focused place. I am only in the last 5 days getting interviews for jobs I applied for 3-4 weeks ago. I don't know what is happening with the job market at the moment. It seems to be very different than the last time I actually had to go out and apply for one. I have kinda just fell into the roles I have had. So this is new territory for me. All the waiting kinda makes you feel sick and nervous at the same time. The interviews are now coming through thick and fast which is making my head spin. So cross your fingers for me that I get the one that I want.

Sorry I have digressed. Back to the ginger. I was walking through the supermarket the other day talking to myself, saying I have to come up with something soon that is worthy. Then I saw the most beautiful looking hands of young ginger. I picked one up and here we are. This is the first recipe and there will be a couple more ginger recipes to proceed it. One involves macadamia nuts, dates and of course the glace ginger, but you will have to wait for the next post.

I thought I would try my hand at making glace ginger and I am glad I did. It is actually very easy and personally tastes so much fresher and spicier than the jar variety. I didn't use a recipe, I just kind of winged it myself. The end result is wonderful. Not to thick, not to thin, very spicy, sweet and fresh.

Ingredients

1 Hand of ginger, peeled and julienned (aka thin strips)
1 cup of water
1 cup of sugar
2 tablespoons of glucose syrup or corn syrup

On a low heat in a heavy based saucepan place the water and sugar. When the sugar has dissolved completely add the ginger. Allow to simmer gently until the ginger goes translucent and the liquid has reduced by half. This took me about 45 Min's. Then I added the glucose syrup, simmered for another 15 Min's and your done. Allow to cool slightly and store in a sterilized jar. It makes about 1 and 1/2 cups.

It is really lovely to make yourself, so much fresher. I think it will make a real difference flavour wise to the pudding I am making next. Go on give it a try :)

Lamb & Onion Tarte Tartin

noreply@blogger.com (Squishy) — Sun, 16 Mar 2008 11:46:00 +0000

As you know I am a huge fan of puff pastry (no Duncan I didn't make the puff pastry myself ;)) and lately I have been dabbling with variations of the Tarte Tartin. This one is the perfect lunch or light dinner. It covers the sweet, salty, and sour rules to a tee. I loved making this one, it's so easy and packed full of flavour. Enjoy :)

Ingredients

3 Brown Onions Sliced
2 Yellow or Red Capsicums Sliced
2 Cloves of Garlic Chopped Finely
1 Small Red Hot Chili Chopped Finely (include the seeds)
Balsamic Vinegar
Knob of Butter
Olive Oil Excellent Quality
3 Lamb Fillets
2 Sheets of Ready Rolled Puff Pastry
125 grams of Feta Cheese crumbled(I used a creamy textured one)
1 bag of Pre Washed Rocket or if in the USA Arugula

Preheat your oven to 200 degrees Celsius. In a large frypan add a splash of olive oil and a knob of butter, start by frying your onions on a high heat, don't be tempted to play with them to much, we want them to start caramelizing. When they have softened and just starting to get lovely caramelized edges add the chopped garlic, sliced capsicums, a big splash of balsamic vinegar, a sprinkling of salt flakes and a good grind of black pepper. Give it all a good stir around, pop a lid on and allow to soften for 5 Min's. Then take the lid off and allow to simmer until most of the moisture has evaporated from the pan. Set aside off the heat and stir through your chopped chili.

Grease your flan dish with some butter. Use your flan dish as a template for your puff pastry and cut the puff pastry to roughly the same size. Line your flan dish with the warm onion and capsicum mixture. Top with the puff pastry one sheet on top of each other, tucking it in around the edges, double thickness means lots of puff. Use a fork and pierce your puff pastry in a couple of places to allow any moisture to come out while cooking. Pop into the oven for about 15 Min's or until the top is puffed and golden.

While your Tartin is cooking, pan fry your lamb fillets on a high heat for about 2 Min's or so on each side in a little butter and olive oil. We want them lovely and pink in the middle. Allow the lamb to rest for a couple of minutes, then slice thinly.

Run a knife around the edge of your flan to allow it to slide out easily. Place a large plate on top and invert.

Top the flan with crumbled feta, the sliced lamb and a really good grind of black pepper. Serve with the Rocket dressed in a little good quality extra virgin olive oil and a splash of balsamic vinegar or a balsamic reduction as I have. It is a lovely fresh and light dish, packed full of flavour. Next time though I think I will make two instead of one, as we all wanted more. Yummy :)

Tiramisu

noreply@blogger.com (Squishy) — Mon, 31 Dec 2007 01:34:00 +0000

Look at that! Now this is a really beautiful desert. Oh, do I love Tiramisu. Look at those gorgeous layers, just perfect. The espresso is just soaked in enough to leave that beautiful centre of sponge finger in the middle. This recipe has come from Stephanie Alexander, The cook's companion, with just a little tweaking from me. The recipe states to allow it to sit in the refrigerator for at least two hours, but I leave mine in overnight. It just gets better the next day. All those flavours just seem to enhance and meld together for maxium enjoyment. Gotta love it and you just have to try it. Another classic recipe.

6 eggs separated
2 tablespoons of castor sugar (or more if you have a sweet tooth, which I do)
500 g mascarpone
1/4 cup of cherry brandy
1 cup of espresso cooled (now this is the recipe, but I find that you need at least 400 ml to get the job done)
24 sponge finger biscuits
good quality dark chocolate for grating over the top

Select a 2 litre rectangular dish that is at least 8 cm deep. Beat egg yolks with sugar until thick and pale, then mix with the mascarpone. Whip egg whites to stiff peaks and fold into mascarpone mixture. Combine cherry brandy and espresso and dip sponge fingers into liquid. Layer the biscuits in the dish then the mascarpone mixture, then another layer of dipped biscuits finishing with another layer of mascarpone mixture. I used a deeper dish and made three layers. Grate chocolate over the top using a micro plane. Refrigerate for at least two hours or overnight.

That's it, simple.

Enjoy! I do on a regular basis ;)

Merry Christmas Everyone!

noreply@blogger.com (Squishy) — Mon, 24 Dec 2007 05:18:00 +0000

Well it is that time of year again. Santa is getting ready to fill his sleigh with all those presents for little children and big children alike.

I am preparing for a gastronomic feast for just Chopper, Peanut and Myself.

With B and M away in Brisvegas with their father and J and A with their mother for Christmas day this year. This will be the first Christmas in a long time I won't have a bunch of people over munching out all day. The pressure is off. It's kinda nice actually. Chopper and I can have quite a lavish little gourmet feast on our own without food for the masses.

Croissants for brekky with bacon and eggs.

I have two lobsters in the freezer ready to be grilled in their shells on the BBQ

and I am making a nice Bearnaise sauce to top them off. Caesar salad to go with, Choppers favourite. Peanut has been munching out on home made rum balls for the past two days.

I have 2 dozen NZ oysters so we can have those done in a classic Kilpatrick.

Plum pudding of course with vanilla custard and thick double cream.

Otherwise some lovely cherries, mangoes and a gorgeous piece of seedless watermelon.

I think that makes for a great Christmas day feast just the two of us, adults. Not completely traditional, but quite satisfying none the less.

We will definately feel the absence of the majority of our blended family this Christmas, but they will be enjoying themselves with the X Husband and the X Wife and I hope they have an amazing day all four of the little midgets. We will have a second Christmas day when they are all home on the 1st of January.

I hope you all have had a wonderful year and have a safe time during this crazy Christmas and New Years period. Thank you all so much for your support with my Food Blog which is a little over a year old now.

Merry Christmas Everyone!

XoxoxoX

Love Squishy

Blueberry Arancini with Caramelized Balsamic and Vanilla Icecream

noreply@blogger.com (Squishy) — Sat, 08 Dec 2007 11:03:00 +0000

As promised. What to do with that leftover Blueberry Risotto. Place in the fridge and allow to go really cold. I would recommend overnight. The risotto will go very firm, so you can shape it into golf ball sized balls. The rest is easy.
All you have to do is flour them, roll them in beaten eggs

and then cover them with bread crumbs.
Allow them to rest in the fridge for at least half an hour.
Then fry to golden perfection in hot canola oil.

Serve immediately with this gorgeous gem Chopper picked up for me at the Del Santos deli in Ayr, caramelized balsamic vinegar and add a really big scoop of good quality vanilla ice cream.

Gorgeous just gorgeous, I tell you.

This is another sweet version of an Italian savoury classic people. Yummo!

Blueberry Risotto with Mascarpone

noreply@blogger.com (Squishy) — Mon, 03 Dec 2007 08:17:00 +0000

There are heaps of Blueberries out at the moment and what better way to use them as in a risotto for a twist on the norm. Really this is just a posh way to present rice pudding. I love risotto and Chopper loves Blueberries so this covers both of them. It is really simple to make and it worked out. I was a bit nervous to start with and was really thrown with how much milk I had to use, but it is worth it. I saw a chocolate risotto the other day on a TV show and I thought why not use Blueberries for a real difference. The pictures above really don't do justice to the gorgeous purple that this risotto is. Funky colour really. Try it, it is creamy and luscious. The whole Blueberries that you put in at the end just burst in your mouth and makes for a wonderful contrast of texture. Mmmmmmmmmmmmmmmm Chopper loved it!!!!!! Serves 4

Ingredients

1 1/2 cups Arborio Rice

A big knob of Butter

250 grams of Blueberries

6 Cups of Milk

2/3 cup of Castor Sugar

Pinch of Salt Flakes

1 teaspoon of Vanilla Bean Paste

Mascarpone to Serve

Warm milk in a seperate saucepan and but not boiling. Add your knob of butter to the frypan and allow to melt and bubble on a medium heat. Pour in your rice and cook for a minute or so in the butter. Then add half your blueberries into the pan. As with a usual risotto, add your liquid one ladle at a time until each ladle is absorbed, in this case, it's not stock, it's your warm milk. I added the sugar, vanilla bean paste and a pinch of salt about half way through the process. Just continue adding your milk until all six cups are absorbed. Your rice should be aldente at this stage. Then stir through the remainder of the Blueberries. Add a lovely big dollop of Mascarpone to cut through the sweetness upon serving this sweet delight and your done. Enjoy :)

But wait there's more, check out the next post. What to do if it serves 4 and you only eat enough for 2...................................................?

Marvelous Magical Matt Moran

noreply@blogger.com (Squishy) — Thu, 15 Nov 2007 10:08:00 +0000

His Book
Sirloin Steak with Red Wine Butter & Pont Neuf Potatoes

(aka Fat Chips)
Raspberry Tart

Matt Moran, he is just an amazing chef. His restaurant Aria is a place I dream of going to, when next I make the journey all the way down to Sydney. It holds two coveted Chef's Hats awards. I fell in love with him when I watched the television series Heat In The Kitchen on the Lifestyle Food Channel His book clearly shows how talented he is and how passionate he is about great quality food.

The Good Food & Wine Show is always fantastic and this year was no exception. My friend Kym and I spent five and a half hours there. Nibbling and wine tasting our way through the mountains of displays. The best part of the show was the fabulous Matt Moran. He made the steak pictured above as well as that lovely raspberry tart. He is extremely witty, very funny and charming. He also told us of a brand new series he is filming with Catriona Rowntree called The Chopping Block can't wait for that. We watched him cook for his half an hour in the celebrity theatre, then I rushed outside with the copy of his cookbook in hand, so I could be first in line to meet this awesome chef. I was the first in line of course. There was a huge line up behind me. Then he came and sat down for the signing. I was busting at the seems I tell you. Giddy as a school girl. Then this bloody lady just pushed in. Rude woman. Felt like slapping her, I didn't of course. I have met famous people and I have never carried on like a blathering idiot, the only other time was when I met Rick Stein. Can you blame me? It was embarrassing, gushing and smiling like some type of stalker. But oh well, I was excited. Matt didn't seem to mind. I got some fabulous photos with him and shook his hand. Then it was all over. But I will remember it forever.

Marvelous Magical Matt Moran

P.S. Matt, I really am quite normal.............

...........no really!

Leaving on a Jet Plane!

noreply@blogger.com (Squishy) — Thu, 08 Nov 2007 21:14:00 +0000

I am off everyone. Getting on a plane this morning for Brisbane. What for you may ask? Well it is Good Food & Wine Show time. I love the Good Food & Wine shows, they are so much fun. Lots of things to nibble and munch on. Lots of gorgeous new things to spend my money on. I would like to say a big Thank You very much to the guys at Lifestyle Food for sending me a couple of free passes because they like my blog. I feel extremely privileged and special. This trip is also an early birthday present for myself as I am turning 34 on Wednesday. So have a great weekend everyone and I will catch up with you all when I get back.

Big Kisses

Squishy

Curried Sweet Potato Pasta

noreply@blogger.com (Squishy) — Tue, 30 Oct 2007 10:25:00 +0000

I was on the Lifestyle Channel Message forums the other week and another forum commenter had said that she would like to see some recipes that were quick and easy for the working mother. So I thought I would pop a recipe up that is quick, simple and a crowd pleaser. This one is sweet, spicy and not the type of sauce you would expect to have with spaghetti. Trust me it works and it tastes awesome. You can make it as hot or as mild as you wish. If you know me and curry, you know I like it hot, really hot. So go on, give it a whirl and let me know what you think?

Cheers Amelita AKA (Squishy)

Ingredients

2 small to medium Sweet Potatoes, chopped, steamed till soft, then mashed
3 heaped teaspoons of Curry Powder, 2 if you would like it milder
1 sliced Red Onion
2 large Cloves of Garlic, diced finely
1 400 ml of Coconut Cream
500 grams of Spaghetti

Place your spaghetti into a pot of boiling salted water and cook until aldente while you make your sauce. To make your sauce, fry your onions till softened with a good splash of olive oil. Then toss in your garlic and cook for a couple of minutes more. Next add your curry powder and give it a good stir and cook for another minute. Doing this releases more flavour and makes you sneeze ;) Then add your mashed sweet potato and give it a good stir. Lastly add your can of coconut milk. Allow it to come to the boil and then all you have to do is stir in your cooked pasta. Serves 4 nicely. Enjoy :) Told you it was easy and quick.

Snickerdoodles

noreply@blogger.com (Squishy) — Sun, 21 Oct 2007 09:53:00 +0000

What a cookie, oh my goodness these are so delicious. I love my Betty Crocker cookbook that I brought back from the USA and this is now one of my favourite recipes. They are light, crispy, soft in the middle and remind you of a donut with their cinnamony flavour. They are so easy to make, it's ridiculous. I have only adjusted one ingredient in the recipe and that was shortening, as I didn't have any on hand. I used butter instead. I don't know if it made a difference, but I don't care, they are fabulous. I urge you to try this recipe. The Americans sure do know how to make cookies and I love them for it.

1 1/2 cups of Sugar
250grams of Butter
2 large Eggs
2 3/4 cups of Plain Flour
2 teaspoons of Cream of Tartar
1 teaspoon of Baking Soda
1/4 teaspoon of Salt
extra 1/4 cup of White Sugar
extra 2 teaspoons of Cinnamon

Preheat your oven to 180 degrees. Beat the sugar, butter and eggs in a large bowl with an electric mixer on medium, till creamed nicely. Stir in flour, cream of tartar, baking soda and salt. Shape into balls and then roll them in a 1/4 of a cup of sugar mixed with 2 teaspoons of ground cinnamon. Place on a lined baking tray and bake for 8-10 Min's. Immediately remove from baking tray and place on a wire rack.

Oh man are these good. I ate 5 off the tray out of the first batch. I just couldn't help myself. You just have to try them, you will be instantly hooked...................:)

And they lived happily ever after.................

noreply@blogger.com (Squishy) — Wed, 17 Oct 2007 10:49:00 +0000

Well everyone, at 5.00pm on the 15Th of December this gorgeous man is going to become my husband. Yes, the mad bugger actually would like to call me his wife. I am a very lucky girl, because I get to marry my best friend. We have gone through the ups and downs, all the travesties and tragedies that you could imagine. Being a blended family has thrown us definite curve balls, we have caught them and thrown them right back. At the same time we have taken life by the balls and enjoyed it immensely. With five children at our feet we have enjoyed laughter, tears, anger, frustration, happiness and every other emotion you could imagine. We are not the perfect family but I wouldn't want us to be. Life is meant to be a roller coaster of emotions, so you know how to live in it and how to appreciate the good times. There has definitely been more good times than bad. So on the 15Th of December our blended family makes the biggest commitment of all. When I asked my two step children to be, if it was alright to marry their father, A said 'of course you do' and JD said 'it was definitely more than alright'. My two you don't even have to ask, you just know its OK. They love Chopper very much.

I love Chopper with all my heart and I finally feel that I have someone who shares the same goals and dreams as myself. We both have an obsession with food, we both want to travel overseas, we both have a family orientated focus, we both know from previous relationships how important it is to protect and nurture our relationship, we listen to each other, we are best friends. We are each others confidence and support.

I am marrying the most wonderful man in the world. I would like to thank you baby for giving me what I could never have dreamed of.............a home in your heart and an unconditional love that I thought only movies were made of.