Saturday, October 4, 2014

Spicy chilli pork with knarly jerk hot sauce and salad

Ingredients (for 2 people)
200g Pork loin
2 cobs of corn
1 head of lettuce
bunch of mint
bunch of coriander
baby tomatoes

6 ripe tomatoes
3 bay leaves
3 shallots
1 knob ginger
1 habanero chilli
3 cloves garlic


Preheat oven to 180 degrees C.

Put all sauce ingredients in a blender and blend for 5mins.
Cook in a saucepan till thick and keep stirring while simmering it.

Blacken the corn on a griddle pan then place in the oven.
fry the pork till medium then place in the oven for 10 minutes.

Wednesday, October 1, 2014

Polish Pierogi

Last week I visited Leszek and Nicoles place and we made these delicious Polish dessert dumplings called pierogi. Before that we had such a nice soup, I really want to try and make it sometime, it was a sourdough and polish sausage and potato soup, served with edible brassica flowers :)  I also got to try some amazing cinnamon-apple and grapefruit and cherry flavoured polish vodka cocktails, the honey vodka was by far my favourite with the dessert..


300g plain flour
2 egg yolks
1 cup water (or enough)
1 pinch salt
butter and cream


Mix using a mixer with a dough hook all the ingredients except the blueberries.

Make a nice dough that is silky but doesnt stick to your hands.

Roll out to approx 3mm thickness and cut rounds with a cup or glass.

Add a few blueberries to the middle and crimp around the edges.
Boil in a pot of water for approximately 5 minutes.

Serve buttered, with cream sweetened with sugar and Polish Vodka!

Gabe's Popcorn

I tried to replicate an amazingly tasty popcorn variation Gabe and Shaz shared with me before we drove to Dan's place before a skiing weekend.
I throw in a wide range of random spices to popcorn and most things work
Chilli is good. 
Cocoa and brown sugar is also a goodie but I prefer savoury/lemon


Rice Bran Oil
Popcorn kernels

herb and garlic seasoning
lemon zest
lemon juice
rice wine vinegar
lemon infused olive oil
*optional raw caster sugar


Mix dressing ingredients together to get a balance of savoury flavours - salty and vinegary. Add a touch of sugar if you like it like that.

Heat the RB Oil in a saucepan with a lid, enough to coat the bottom with about 2mm.
Add corn and put lid on and shake sporadically while the corn pops
Once most of the corn is popped, place in a big bowl and add some of the dressing, mix and add more to your taste.