Brisket and the Kamodo Joe

images.jpegThis here is a Kamodo Joe. We own one now, as you may have heard in passing on my recent podcast episode. It will smoke stuff but more interestingly for us it’s also excellent for slow-roasting large pieces of meat. Like brisket, which is something we’ve only just started to discover.

Brisket looks like this, when it’s covered in salt and pepper, which was our first plan: image1.jpeg

Apparently this is ‘classic Texas style’ and yes that is a LARGE piece of meat. After cooking for… maybe 7 hours, it looked like this on the outside:

image2.jpeg

and like this on the inside: image3.jpeg

It was far, far tastier than I had been expecting! J was a bit disappointed based on what he’d been reading that it wasn’t quite as soft as expected. We suspect part of this is about Australian meat being different from American meat, which I am COMPLETELY FINE WITH. We proceeded to eat it for several meals over the coming week, and it reheated very well indeed.

The next one we did, which was even bigger because that’s what the butcher had, was seasoned slightly differently. Less salt and pepper; more herbs such as thyme. I thought it tasted a bit better. It also cooked faster, which was a surprise… which may have had something to do with better control over the heat, perhaps something to do with less salt, or maybe just it was a different animal. Fortunately, it can rest for a couple of hours without losing anything. So that’s what it did.

I’m really enjoying this particular experiment. There’s going to be a lot more barbecues in my future.

Acts of Kitchen: Broken Nose Vanilla

AoK_logo_v2In which we are experimenting and Fiona and Matt of Broken Nose Vanilla are growing vanilla in far northern Queensland, and using that vanilla for fish, meat, and the most expensive jam ever…
Episode with Warren
, inspiration for getting a smoker.

Unknown.jpegThe Kamodo:

 

Broken Nose Vanilla 

 

Simple: the food

UnknownYesterday I talked about the book itself; today, the food. This book was sent to me by the publisher at no cost.

I’ve tried a good enough variety from the book now to say that they are mostly simple recipes, in the sense of being straightforward. They’re not all fast (which isn’t something she claims for them, either, but what some might assume), but there are few complicated steps. I like variety that Henry is including in the recipes – taking advantage, as she says in the intro, of the new ingredients available relatively easily in Western shops or online.

Some of the things I’ve tried:

Huevos rotos: basically braised eggs with fried potato and seasoning. I am so in love with this idea.

Cumin-coriander roast carrots with pomegranates and avocado: like it says on the tin, also walnuts. Very very good.

Cool greens with hot Asian dressing: the Asian there should be “Asian” (lime, fish sauce, ginger, chilli, garlic – generic Asian), but this was very tasty: any green veg you like (avo, peas of various description, cucumber, leaves…) with the dressing. Very good with the roast lamb (see below).

Salad of chorizo, avocado, and peppers with sherry dressing: turns out I had no sherry but red wine vinegar was ok. Also, fried bread (basically croutons)! Excellent in a salad!

Lamb and bulgur pilaf with figs and preserved lemon: leftover roast lamb has rarely been this good. Chickpeas, walnuts, spice… also bulgur makes a great pilaf, will make again.

Orzo with lemon and parsley: I couldn’t find orzo but it was still fine. Very, very simple.

Turkish pasta with feta, yoghurt and dill: the only dish I haven’t loved. Caramelised onion, buttermilk and Greek yoghurt, topped with dill and feta. I think I just didn’t love the yoghurt with the onion. It was very easy though.

Bacon and egg risotto: yes, that’s right. So good.

Slow-cooked lamb with pomegranates and honey: this is the lamb I paired with the Asian salad. It was very tasty and, of course, easy, since you just whack it in the oven when it’s marinated a bit. I like the pomegranate molasses with the garlic. Served with Greek yoghurt it’s superb.

IMG_1851St Clements and rosemary posset with blackberries: yes, apparently posset is what you call it when babies return some milk. Pretty sure this came first though. It’s boiled and then steeped cream (with peel and rosemary) and then mixed with citrus juice and left to set. I served it with blueberries. It was very nice and straightforward, although I do wonder if there are more interesting things to do with cream.

There are still a LOT of recipes I want to make and haven’t had a chance to. I’m very much looking forward to using this book to death.

Acts of Kitchen: Renate and German food

AoK_logo_v2In which I reminisce about food I had in Germany and Austria, and Renate talks about the food she makes in her German home.

I think this is the soup that Renate mentions: Griessnockerl (Austrian recipe, but hopefully similar to the German version)

Frikadellen (German meat patties)

Kaiserschmarrn (torn pancakes)

Germknodel (steamed dumplings)

Thai Food Made Easy: the food

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This book was sent to me by the publisher at no cost.

In the last post I discussed the appearance of the book (overall, very easy to use). This post is about the food. I’ve only cooked a few dishes so far, but each one has worked as advertised. The short version is that everything has had an interesting balance of flavours, and most of them I would happily cook again.

Sesame chicken salad: blanched celery, poached chicken, a dressing of chilli and garlic and ginger and spring onion and fish sauce and vinegar. So easy, so fresh, so lovely.

Pork and pickled cucumber salad: well, the cucumber doesn’t pickle that much, but look: I’m trying pork! This was delicious, with peanuts and coriander and mint and chilli and lime.

Prawn noodle salad (it hasn’t even been that warm here but I’m on salads anyway): more ginger! and coriander and peanuts. Again, so tasty. Would make a good starter at a fancy-pants dinner party.

Barbecued pork and herb salad: more pork! This marinade was ace: coriander seed, fennel seed, garlic, ginger, turmeric, five-spice, chilli, pepper… nom.

Massaman curry: look, I cheated and bought massaman paste. Whatever. This was fantastic. Slow cook the beef and THEN turn it into a curry with coconut cream and potato… definitely making this again.

Braised chicken with rice, turmeric and spices: like the label says. Easy and tasty.

… these are just a small example of what the book has to offer. I am dead keen to try the variation of chicken satay with lemongrass, turmeric and ginger, and the Thai fish cakes; pork belly may be in my future, and I may yet make a curry paste from scratch (again, I did do it a million years ago).

The one sad thing is that, as with Indian Made Easy, there have been a couple of instances where instructions did not entirely make sense: not making it clear how long to cook something (fortunately, that was common sense) or instructions to add a dressing at step 3… and then again at step 6. None of these are make or break, but they do surprise me in a book that should be more closely edited.

Thai Food Made Easy

51zOv8lLFgLThis book was sent to me by the publisher, Murdoch Books, at no cost. It’s available now: RRP $39.99.

As with my other book reviews, this will be in two parts. This post is about the book itself; the other will be about the cooking.

This book is in the same series as Indian Made Easy. The cover isn’t quite as pretty but as you can see it’s still very attractive. This is a fairly hefty book, at roughly A4 and about 250 pages. It’s presented with a recipe per page spread, with a colourful picture opposite. Most of these pictures aren’t too intimidating. Sometimes they are suggestions for how to present the food; other times they’re just of ingredients, or steps along the way of preparation. The recipes themselves are easy to follow, although as with Indian it still throws me to have the ingredients put into fresh/pantry/spices categories. It makes it easier when planning a shopping list, but not when I’m trying to find the quantity of something while cooking.

The book opens with an introduction claiming Thai food is “electrifying and invigorating” which can be true of course but I get eye-roll-y when these sorts of claims are made for a cuisine, as if to the exclusion of others. What I do like is the emphasis on the “rot chart” – proper/unified/balanced taste: hot and sweet, sour and salt. Thinking back on the recipes I’ve cooked from the book so far, that sounds right.

Next up is a “Top 12 star Experiences in Thailand”. I am not a huge fan, to be honest; it’s all a bit too tourist-y squirmy. No, I don’t know what the alternatives are for UK and Australian readers either.

What I do like is the section outlining what the different ingredients are that are essential to Thai cuisine, from lemongrass to tamarind pulp. This is a very useful little section to get your head around the different flavours. I also like the “15 must-have herbs and spices”, mostly because it lists some of the prime recipes that use each one, so if you buy a good knob of ginger you know there’s at least five recipes you could use it in (there’s way more).

The recipe sections themselves are divided into snacks and finger food (several spring rolls); salads; slow roast, smoking grill and hot wok; fish and seafood; curries and soups; rice, noodles and sides; desserts and drinks. I like the way that this suggests the range of recipes and types of food that Thai offers, and makes it easier to pick what sort of food you’re wanting to make. And then I really, really like the ‘menu planner’ section at the end. It has seven suggestions for what sort of meal components to put together, and although I m dubious of their ‘midweek dinners’ with five courses (some courses not a lot of effort, but still!) I deeply appreciate examples of how to balance different flavours and components across a whole meal and will probably get terribly ambitious some time and actually follow one of the suggestions.

Overall this book is pleasant to look at and easy to use. I anticipate using it a lot in the future.

The art of French cooking

As many of you will be aware, I am currently travelling. We had a few weeks of camping, and we’re now coming to the end of our month in Europe.

A fortnight before we were due to be in Paris, my darling suggested, out of nowhere, that we look into a French cooking class. Clearly, this was an inspired idea. After a bit of googling we found Le Foodist, which had exceptional online reviews and which had spots available for our last night in the city. We decided not to book for the market bit at the start, because we figured there wasn’t much point when we were leaving 12 hours later, and becuase we thought we might want more time doing museum-y sorts of things.

The food

Our menu consisted of cauliflower soup, coq au vin, and peach Melba (which as an Australian I found hilarious). Our class of  twelve was divided into different working groups at different times to do a range of prep. While doing so we tried different French white wine and two different Bries. We ate everything that we prepared. 

Cauliflower soup doesn’t sound all that exciting. This cauliflower soup, though, was topped with roasted cauliflower florets that had been brushed with curry powder; with boiled mussels – whose broth was added to the soup; and with dots of truffle oil. (I have to get me some truffle oil.) It was exquisite. 

Coq au vin is something I have heard of, and may have eaten once or twice, but I haven’t made it. Making the sauce was a fascinating exercise: using a vegetable base and a large quantity of red wine which reduced to nothing, and then adding stock to turn it back into a sauce. Cooking the chicken was the most interesting part: salt and pepper on the chicken breast then rolling it up with plastic film into a sausage, and then boiling it for five minutes and resting for another five. It was delicious and succulent and this method is going straight to my must-repeat list. For the vegetables, we were introduced to not-melon-ballers: small spoon-like instruments with rounded ends that have a fancy name in French and come in a variety of sizes. These are used to carve balls from things like carrot and turnip. We were introduced to the sensible way to finely chop thinks like shallots. And we were shown how to make the best potato mash ever, which involved a fine sieve and a very large amount of butter.

For dessert, we made raspberry cousli and creme anglais, which then became ice cream, served with delightfully fresh peaches. It was a very simple dessert which was a good accompaniment to the fairly rich main meal.

The course

Our teacher, Fred, was excellent. He was good at dividing us into groups and showing us a variety of cooking techniques. He is passionate about food and French culture (the tag line of Le Foodist is “discovering culture through food”), and sharing his knowledge about food, the regionality of food, about Paris, and tricks for making food work. The premises aren’t huge, but there was enough space for the dozen of us to cut and stir without chopping anyone’s fingers off.  

Highly recommended. I absolutely intend to make chicken in this way when I am home; at some stage I would like to recreate the “au vin” part of the recipe too. I’m inspired to make cauliflower soup that really works – it gives me a reason to plant them again, too.