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Aussie Meat Pies

Aussie Meat Pies

I think it’s safe to say that the Meat Pie is an Australian icon.  I’ve lived away from Australia for more than twenty years, yet if you asked me to write a list of traditional ‘Aussie’ icons, a meat pie with tomato sauce would be right […]

Soft Persimmon Cookies

Soft Persimmon Cookies

I love Persimmons! I love the soft and juicy Hachiya variety and these are the ones that are perfect for baking.  I also love the hard Fuyu variety because you can eat them like you would an apple.  If you’ve ever eaten an unripe persimmon you probably haven’t […]

Sticky Chinese Pork Spare Ribs

Sticky Chinese Pork Spare Ribs

This recipe is another favourite from my mother’s repertoire of Chinese recipes.  Eating these sticky ribs and licking my fingers with my eyes closed I can picture her in the kitchen of our Frankston house.  My two brother’s, my twin sister and my father sitting around the table waiting impatiently for her to serve us dinner. 

Sticky Chinese Pork Spare Ribs

  • 60ml hoisin sauce
  • 2 red chillies, chopped
  • 2 tablespoons soy sauce
  • 125ml Shao Xing rice cooking wine
  • 45g (1/4 cup) brown sugar
  • 1 bunch fresh coriander*, chopped
  • 1/4 teaspoon sesame oil
  • 1kg Chinese-style pork spare ribs
  • 125ml water
  • 2 green onions (scallions), thinly sliced
  • 3cm piece ginger, thinly sliced
  • 2 teaspoons vegetable oil

* I couldn’t get a bunch of fresh coriander, so I used one tablespoon from a jar of Thai coriander.

  1. Preheat oven to 180°C.
  2. Place the hoisin sauce, chilli, soy sauce, Shao Xing, sugar, coriander and sesame oil in a bowl and mix well to combine.
  3. Place the ribs, skin side down, in a large baking dish and pour over the hoisin mixture.
  4. Cover with aluminium foil and roast for 1 hour 15 minutes.  Uncover, add the water and roast for a further 1 hour 30 minutes, turning ribs occasionally.
  5. Combine the green onion, ginger and vegetable oil and pour over the ribs to serve.

Eat served with Chinese Fried Rice , and if you like things HOT… sprinkle some extra chopped red chilli on top!

Sticky Chinese Pork Spare Ribs

  • 60ml salsa Hoisin
  • 2 peperoncini rossi, tagliati
  • 2 cucchiai di salsa di soia
  • 125 Shao Xing vino di riso
  • 45g (1/4 Cup) zucchero di canna
  • 1 mazzo di coriandolo fresco *, tritato
  • 1/4 cucchiaino di olio di sesamo
  • 1kg costolette di maiale
  • 125ml acqua
  • 2 scalogni, affettate
  • 3cm pezzo di zenzero, sottilmente affettato
  • 2 cucchiaini di olio di semi

* Non ho trovato il coriandolo fresco, così ho usato un cucchiaio da un barattolo di coriandolo tailandese.

  1. Preriscaldare il forno a 180°C.
  2. Mettere la salsa hoisin, peperoncino, salsa di soia, Shao Xing, zucchero, coriandolo e olio di sesamo in una ciotola e mescolare bene.
  3. Posizionare le costolette con il lato della pelle verso il basso in una teglia grande e versare sopra la miscela hoisin.
  4. Coprire con la carta di alluminio e cuocere per 1 ora e 15 minuti.  Scoprire, aggiungere l’acqua e cuocere per un ulteriore 1 ora 30 minuti, girando ogni tanto le costolette .
  5. Unire lo scalogno, lo zenzero e l’olio di semi e versare il tutto sopra le costolette prima di servire.

Si può mangiare con Riso alla Cantonese, e se vi piacciono le cose piccanti….. aggiungere ancora peperoncino tritato!

Chinese Fried Rice

Chinese Fried Rice

  My mother used to cook wonderful Chinese dishes when we were growing up.  She had attended lessons with Elizabeth Chong,  a prominent Chinese-born Melbourne based celebrity chef, author and television presenter, at her Chinese Cooking School.  If there is one memory I have of […]

Persimmon Cake

Persimmon Cake

This is often called ‘Persimmon Bread’.  It does resemble a ‘banana bread’ in that it’s baked in a loaf tin, and there isn’t any luscious, creamy frosting on top, but this recipe seems more like a cake.  It is very sweet, plus I also added […]

Grilled Chicken Club Sandwich

Grilled Chicken Club Sandwich

The delicious combination of seasoned grilled chicken with bacon, egg, lettuce and tomato is hard to resist. You can get creative with your mayonnaise to give your Club Sandwich a signature flavour and take your sandwich to the next level.  I’ve added Balsamic vinegar and Tabasco sauce, but you could add seeded mustard or pesto for example to create an original and flavourful mayo.  While my recipe is for one, you could easily make this recipe for two people especially if you serve it with hot fries!

The key to Club Sandwich success is to have all your ingredients organised and ready, so read the recipe well, and prepare all the ingredients on a large chopping board.  This makes assembling the sandwich much easier and ensures you eat it while it’s still warm. 

Grilled Chicken Club Sandwich

  • 3 slices white sandwich bread
  • 4 rashers bacon
  • 1 medium tomato, sliced
  • 2 thin slices of chicken breast
  • small handful of iceberg lettuce & baby spinach leaves
  • 1 egg
  • 3/4 cup Japanese Kewpie mayonnaise
  • 1 tablespoon Balsamic Vinegar
  • Tabasco sauce
  • salt & pepper
  • toothpicks of wooden skewers
  1. Slice tomato in thin slices.
  2. Roughly cut lettuce.
  3. Add Balsamic vinegar to mayonnaise.  Stir well to combine and taste.  Add more if necessary.  Add a little Tabasco sauce and taste again.  The flavour of this will need to be adjusted to suit you.
  4. Heat a frying pan on high heat and cook the bacon, turning occasionally until crispy and golden on both sides.  Place cooked bacon on kitchen paper towel.
  5. Toast bread on both sides.
  6. Rub chicken breast slices with Olive Oil. Season both sides with salt and pepper,  and cook on a hot grill.
  7. Fry egg in the frying pan where you fried the bacon.
  8. Spread mayonnaise on one side of each toasted bread slice.
  9. Top first bread slice with sliced lettuce and baby spinach. Add sliced tomato and season with salt & pepper.
  10. Add chicken breast cutting to size. Top with second toasted bread slice, mayonnaise side down. Spread mayonnaise on top (reverse side of toast).
  11. Add another portion of sliced lettuce and baby spinach. Top with crispy bacon, breaking to fit. Place fried egg on top of bacon and then place third slice of toasted bread on top, mayonnaise side down.
  12. Secure sandwich layers together with cocktail toothpicks or wooden skewers.
  13. Using a sharp serrated knife, slice sandwich into four triangles.

CLUB SANDWICH CON POLLO GRIGLIATO

La deliziosa combinazione di pollo alla griglia condita con bacon, uova, lattuga e pomodoro è difficile da resistere. Puoi diventare creativo con la tua maionese per dare al Club Sandwich un sapore originale e personale.  Ho aggiunto l’aceto balsamico e la salsa Tabasco, ma potresti aggiungere senape o pesto per esempio per creare un maionese originale e saporito.  Mentre la mia ricetta è per uno, potresti facilmente rendere questa ricetta per due persone soprattutto se servite con patatine fritte!
La chiave del successo di Club Sandwich è di avere tutti i tuoi ingredienti organizzati e pronti, quindi leggere bene la ricetta e preparare tutti gli ingredienti su un grande tagliere. Questo rende l’assemblaggio del sandwich molto più facile e ti assicura di mangiarlo mentre è ancora caldo.

  • 3 fette di pane in cassetta
  • 4 fette di bacon
  • 1 pomodoro medio, affettato
  • 2 fettine di petti di pollo, tagliato molto sottili 
  • piccola manciata di lattuga tipo romana e foglie di spinacini
  • 1 uovo
  • 3/4 tazza di maionese giapponese di Kewpie
  • 1 cucchiaio di aceto balsamico
  • Tabasco a piacere
  • sale pepe
  • stuzzicadenti
  1. Tostare il pane in un tostapane o al grill da entrambi i lati.  Tagliare le foglie di lattuga.
  2. Aggiungere l’aceto balsamico alla maionese. Mescolare bene e gustare. Aggiungi ulteriori se necessario. Aggiungere un po’ di salsa Tabasco – q.b.
  3. Scaldare una padella a fuoco alto e cuocere il bacon, girando occasionalmente fino a che è croccante e dorato su entrambi i lati. Posizionarlo sulla carta da cucina.
  4. Spennellare le fettine di petto di pollo con olio d’oliva.  Condirle con sale e pepe e cuocere su una griglia rovente, fate rosolare il pollo da entrambi i lati, finchè non sarà diventato leggermente abbrustolito. 
  5. Friggere l’uovo nella padella dove hai fritto il bacon. 
  6. Disporre tre fette di pane tostato in fila. Stendere il maionese su 1 solo lato di ogni fetta di pane tostato.
  7. Mettere la lattuga e spinacini sulla prima fetta di pane, insieme alle fette di pomodoro, e condire con sale e pepe a piacere. Mettere il pollo sui pomodori (tagliarlo per farle entrare perfettamente).
  8. Aggiungere la seconda fetta di pane tostato, con il lato con il maionese in giù e premerla su quella già farcita. Spalmare la maionese in cima (lato inverso del pane tostato).
  9. Aggiungere un’altra porzione di lattuga affettata e spinacini.  Mettere il bacon croccante, e posizionare l’uovo fritto in cima.  Chiudete il sandwich con l’ultima fetta di pane spalmata di maionese. Per immobilizzare il sandwich, potete infilzarlo con due stuzzicadenti da spiedino.
  10. Usando un coltello seghettato, tagliare ogni sandwich in diagonale, in 4 pezzi triangolari (ogni pezzo dovrebbe avere uno stuzzicadenti, in mezzo).

Cherry Chocolate Bars

Cherry Chocolate Bars

When you live overseas, you often have moments of nostalgia which invariably include craving a food or flavours from home.  Although I’m not one to eat chocolate bars on a regular basis, if I could arrange a steady shipment from Australia it would be for […]

Dark Chocolate Tarts

Dark Chocolate Tarts

If you love rich dark chocolate and love the idea of a chocolate filling topped with dark chocolate ganache sitting inside a chocolate pastry shell, then you will fall in love with these tarts.  You could use this recipe to fill a round 24cm tart […]

Rabbit Roulade with Lardo di Colonnata

Rabbit Roulade with Lardo di Colonnata

Per la ricetta in Italiano, clicca qui per il sito e video ricetta del Antica Larderia Malfada.

 

This month This Tuscan Life featured a story about a special ‘lard’ known as Lardo di Colonnata.  It’s a wonderful and informative article which features a traditional Tuscan recipe.   When my sister asks me to cook a recipe for This Tuscan Life, I’m always happy to do so because it means I can add a new recipe to my blog.   This recipe was taken with permission from the website of the oldest ‘larderia’ in Colonnata, ‘Antica Larderia Malfalda’ .  


Mafalda is the oldest producer of lard in Colonnata, established back in 1930, when lard was just a poor man’s food that the miners (from the marble mines in Carrara) ate with their bread.” 

Rabbit is very commonly found in most (if not all) butchers in Italy.  It features often in the Tuscan kitchen and is strongly recommended for infants by paediatricians throughout Italy.  I’m not brave enough to attempt to debone a rabbit, but luckily the butchers here will do it for you if you give them a day’s notice.   A friend of mine in Australia told me that her butcher laughed when she asked if he could debone a rabbit for her, whereas my butcher here was surprised to hear that a butcher elsewhere would refuse this service.   

If you don’t eat rabbit, or have difficulty obtaining a whole deboned rabbit, you could adapt this recipe and use thinly sliced chicken or turkey breast fillets to make mini roulades or ‘involtini’, incorporating the same ingredients for the filling and seasoning. 

 

Rabbit Roulade with Lardo di Colonnata

  • 1 whole rabbit – deboned
  • 100g lard ‘Lardo di Colonnata’ thinly sliced
  • 100g Prosciutto Cotto/ Ham – thinly sliced
  • Fresh baby spinach leaves or chard
  • 250ml white wine
  • 1 large garlic clove
  • fresh herbs; rosemary & thyme &/or sage
  • ground cinnamon, star anise &/or cloves
  • salt & pepper
  1. Using a mini food processor, mix together the ground spices, salt and pepper.  Lay the rabbit flat and season with the mixture of ground spices, salt & pepper. (1)
  2. Layer the Lardo di Colonnata on the seasoned rabbit. (2)
  3. Next, layer with the baby spinach, (3) and then the thinly sliced ham. (4)
  4. Roll up the rabbit and tie securely with kitchen string. (5 & 6)
  5. Season with more of the ground spice mix and a bit of Olive Oil.
  6. Add Olive Oil to a large, heavy based frying pan.  Tie the thyme and rosemary into two small bunches or together with sage to form a bouquet garni.  Add to frying pan and then add the whole large garlic clove.
  7. Make sure the pan is good and hot, and then add the rabbit roulade to the frying pan.  Sear on all sides, turning the roulade until you are happy with the sear all over.
  8. Add white wine to pan, and then reduce heat to medium.  Cover pan and leave to cook for 30 – 40 minutes, turning occasionally, and basting with pan juices.
  9. Once cooked, allow to rest for at least 15 minutes, cut and remove kitchen string and then slice.  Serve with pan juices poured over the top.
  10. Accompany with Roast Potatoes or a fresh baby spinach salad.  

NOTE: Pan juices are not to be wasted and are best enjoyed mopped up with rustic Tuscan bread.

Meatloaf with BBQ Sauce

Meatloaf with BBQ Sauce

  Meatloaf is one of those recipes that can evoke good or bad memories from our childhood.  I remember before discovering this recipe, my mother made another version of meatloaf (obviously no BBQ sauce), and I never loved it.  Actually I hated it.  I think […]