What's cooking?

Looks good Alex, whatcha got in there?

 

Just some chicken mince, thai red curry paste ( was lazy and used jarred stuff), kaffir lime leaves, beans and a little salt and sugar for taste. Egg and tbsp of flour to bind.

I do love these. Dead simple to make .

 

Steep sage from the garden in milk and churned it into sage vanilla gelato. The other was just another ordinary week night dinner, just a few dishes and one reheated.

 

Please tell us what we're looking at . Kung Pao? All looks amazing.

 

Kung po chicken, dried fried green beans, steamed egg, steamed corn, stir fried Chinese broccoli, stir fried swis brown mushroom, and mapo tofu.

 

It is Friday Fish once more. And yeah, another Canto steamed fish, 20 minutes steaming at 90*c, flesh just about to lift off the bone with a touch of resistance. Delicious.

Fishmonger called it farmed grouper from Queensland.

 

Holy cow! Or rather Holy fish!

Where do you even begin on that?

 

How about digging in plump cheek first?

 

I've always wondered...does the flesh fall off the bones? Or do you just eat the bones too?

 

For typical white fish for steaming, if it is fully cooked, it comes off the bone easily with fork. If it is just cooked, usually there is a little resistance, but should still come off the bone relatively easily. If it is undercook, it will be quite a bit more difficult to take flesh off the bone cleanly. If it is overcooked, it will fall off the bone.


And of course, we eat all the bone.



nahhh, kidding, not steamed fish in general If it is a small fish deep fried, perhaps :BF

 

It looks like something I'd see on Bizarre Foods.

I'd tear that fish up! Love seafood.

 

Sous Vide boned turkey breast. then in a hot oven to brown the skin a bit. PDG but not great. juicy and tender, but not spiced enough. Next time I'll nail it. Thanks Mike for all the help.

 

Chef Mike! Looking good.

 

Quick sandwich lunch from bits and pieces left over from a few previous meals.

 

I am on meat cooking duty this Christmas!

Lamb done



Didn't go mad with it, just popped sliced garlic and rosemary into little pockets made with a knife. Should be medium when I slice it up, hope my temperatures were right!

Did a big ham/gammon and a big piece of roast beef as well, really hope everyone likes it!

 

I'll let you know when my plate arrives.

Sure looks tasty!

 

I don't think medium lamb would get through customs

Didn't last long


It was really good if I do say so myself!

 

Did a Sydney fish market trip , sushi for friends , maki rolls for kids and some nigiri for the adults ( not pictured ) , grateful for the bounty from the sea

 

Oh, you did come in for the craziness at the fish market, Mert. Was that scorpion fish?

 

It was last week , just managed to post it . Yes it is Scorpion fish also known as rascasse in Mediterranean, great taste , pita to clean . I love underused and underrated species