Saturday, 31 January 2015

Get yourself to Stagger Lees!

Planning a trip to Melbourne? Then tick this restaurant off your bucket list. You must get yourself down to Fitzroy, and check out the menu at Stagger Lees, Brunswick St. 

With the tunes buzzing, and the locals passing by for there morning coffee, this place has such a rocking vibe. Grab a chair on the communal table or sit outside in the lane way. 

The menu will take your mind wandering, from The Cave Man Granola to Mexican Corn Tortilla's to a more traditional Egg and Bacon roll, as the team at staggers like to call it, Fat Bacon Toasty.

Make sure you also check out the Chefs special, Pickled White Anchovies, there mouth watering!! With a menu so reasonably priced and awesome service and food- who wouldn't be there

These guys have just opened nights on the weekends now too, what are you waiting for!!

Stagger Lees

Monday, 19 January 2015

So who doesn’t follow some amazing foodie
 Instagram accounts and just drool over
 there food?? Of course I do, and have
 been busting to try this one for a while
 now. Bread and Circus, Alexandria
 is fantastic!! With their food
Canteen down the back, Bakery
and sweet treats in the middle and
 their sit down or take away
 coffees up the front, they
 have it all covered!!

I recently caught up with a
 girlfriend here and it was great!
 We could actually talk and hear
 each other, even though it was jam
 packed! The staff were lovely,
 I felt it was quite a young crowd
 and the prices were fantastic!
Not to mention super tasty.

If your passing by be sure to
 check this one out  :-)

Don't throw out your herbs!

Basil Pesto!

So good in so many things- we love it! Its super easy, and something great to always have on hand in the freezer as a back up mid week meal. Add to chicken, or even add some cream and stir through pasta!

1 bunch of basil, leaves picked
1/4 cup pine nuts
1/4 cup olive oil
1/4 cup freshly grated parmesan cheese
 S & P to taste

Blend all ingredients with a stick blender, use straight away or freeze in ice cubes and bag until needed :-)

Thursday, 15 January 2015

Thanks to the Crazy Bull! Its all in the Sofrito

Who doesn't love Spanish Paella! Thanks to Miguel 
Maestre this is a winner in our house and its 
a no fail recipe every single time!!
Tweaked just slightly than the original,
 I add a few more Ingredients and take 
a few out of his, but I think Ive nailed it!! haha

Recipe below-

2 Tablespoons olive oil
200g Calasparra rice or Aborio
1 litre fish or chicken stock
400g chicken breast
1 chorizo, sliced
mussels, optional
1/2 cup frozen peas
1 lemon, quartered to serve
1 lime, quartered to serve

50mls olive oil
2 teaspoons red wine vinegar
2 large tomatoes, coarsely chopped
2 garlic cloves, coarsely copped
3 spring onions, coarsely chopped
1 jar of Piqullio peppers
1 teaspoon thyme
1/4 bunch mint, leaves picked
1/2 bunch coriander, leaves picked
1/2 bunch flat leaf parsley
1/2 teaspoon sweet paprika
1/2 teaspoon hot paprika
1/2 tsp smoked paprika

1. For the Sofrito, I use a large jug and my hand 
held stick blender and blitz oil, vinegar, tomatoes,
garlic,shallots, and peppers until smooth.
 Add the herbs and spices and season with salt to taste.

2. For the paella, place pan on high heat, splash with
 olive oil and cook rice for 1 minute until changes
 in colour.

3. Add 1/4- 1/2 cup of the sofrito paste and cook over

 high heat for a minute mixing with the rice evenly. 
Add the stock and bring to the boil, add mussels. 
Cook for 25 minutes over high heat until stock 
evaporates, unlike risottos, don't stir this dish 
as this is when the crunchy sofrito base should 
form on the bottom of the pan.

4. In a small frypan cook off the chorizo, 
then add the chicken in the chorizo oils.

5. Remove the paella from heat and stir 
through the peas and cook with the 
residual heat in the pan, top with
 chorizo and chicken.

6. Scatter with fresh parsley and 
serve with lemon and lime wedges.

Monday, 12 January 2015

Bill's poached salmon & Risoni Salad

Ok so 2015 is here, and one of my New Years Resolutions was to read more! Even if it's a Cook book, I figure thats still reading , right?

So here goes the first inspiring recipe, my all time fav Bill Grangers, Poached Salmon & Risoni Salad.

As always we slightly tweaked his recipe but it was still a hit!
Rather than poaching the Salmon we Pan seared it just to seal the skin, then flipped, removed the skin and then crisp the skin until flaky & crunchy (as you can see in the picture). And then baked for around 5 minutes, or your liking.
 Poached Salmon and Risoni Salad


If poaching-
1 Tablespoon salt
1/2 teaspoon White peppercorns
1 Bay Leaf

If Pan searing-
Olive oil
Salt & Pepper

400g Salmon Fillets
1 cup Risoni
1/2 cup peas (frozen are fine) -I used sugar snap and
 chopped into 1cm pieces
Grated zest and juice of 1 lemon
A good handful of baby spinach leaves, 55g
2 Tablespoons chopped fresh parsley
2 Teaspoons chopped fresh dill
1 Tablespoon olive oil
Large pinch of Caster Sugar
Freshly Ground Black pepper

Poaching the Salmon-
Put the salt, peppercorns,and bay leaf in a large deep 
frying pan with 3 cups of water  and bring to the boil.
Simmer for 5 minutes, then remove from heat. Add 
the salmon, cover and leave for 15 minutes. Lift the 
fish carefully out of the liquid, when cool enough to 
handle flake the fish into pieces .

Searing & Baking the Salmon-
Heat a little olive oil in a non stick pan and and just 
sear the Salmon with some S&P skin side down 
until it easily removes from the oil.
 Approx. 3-5 mins depending on salmon size. 
Turn over and remove skin gently, continue to cook 
skin until crisp in the pan. Finish salmon off in the
 oven to your liking.

Cook the Risoni in a large saucepan of salted boiling 
water until cooked, around 7 minutes, adding the peas 
and lemon zest for the last for the last 2 minutes. 
under cold water and drain well.

In a large salad bowl, place the risoni, peas, salmon, 
spinach, parsley and dill. Whisk together the lemon
 juice, olive oil and sugar to make a dressing. Add the
 dressing to the salad and season with S&P. 
Add Salmon and serve!

Great as a summer salad!

Friday, 19 December 2014

Operation Daycare!

Check it out!!

I didn't even know I could create a Reindeer from an Arrowroot biscuit! lol
Its full steam ahead here in Kitchen HQ for my daughters 1st daycare X-Mas Party!! Im going to be pretty stoked walking in with these little guys!

Super easy and what a great idea for the kids on Xmas Day!

Ingredients: Make around 30 if you don't drop any biscuits
1 packet Arrowroot Biscuits
1 small packet of Milk Drops (face)- microwave for around 30 sec
1 small packet of White Choc Bits (eyes)
1 packet of Honey Tiny Teddies (ears)
1 packet of Strawberries & Cream (nose/mouth)


Thursday, 16 October 2014

Left over BBQ Chicken? Don't waste it!

Ever buy something when its on sale and think, oh wow this is great! Then get home, put it in the fridge and forgot about it for a day or two?? That's me!

This risotto is amazing! Its my favourite, and I normally do Mushrooms, but when I asked a friend what do with this dam chicken I bought on sale she said, "What about a Risotto?' So away I went!! As shift workers its so great to freeze and take out when we need it.

Its the tastiest, silkiest, creamiest ever! So easy, and the ingredients are always on hand in my cupboard.

A couple of tips

- store bought stock is fine, if anything I think it gives the risotto a bit more flavour and no need to add salt. Just boil the jug, and add your 4 teaspoons of stock powder.

- keep that wooden spoon moving- stir stir stir, trust me, you walk away and it will stick! Allow just 25 Min's and its all done!

- I buys fresh Parmesan, grate it, then pop into some snap lock bags, it freezes so well and keeps for around 3 months.