Gday

Vegan halloumi is great stuff. Same squeaky ness, browns when grilled just the same.

For the vegan…. Warm margarine, maple syrup and thyme. Smallest squeeze of lemon

As apposed to butter, honey and thyme with the small squeeze of lemon.

Talking all things halloumi ….. 

Grilled halloumi, topped with chopped watermelon and yoghurt. Once you get a taste for it a platter disappears fast at a backyard grill 

 

 

This is not dinner but an after dinner dessert.

This time of year where I live it's peach season and there's a ton of local peach farms all around this area. I'm not a particular fan of eating just a peach but one of my fav desserts is BBQ'ed peaches. Just cut the peach in half, pit it then sprinkle some cinniman powder on the open halves and throw them on the Barbie for8-10 mins; just long enough to soften them and get a few grill marks on 'em. Then serve them on a plate with a scoop of vanilla ice cream drizzled with a lttile real maple syrup.

The end result is truly a delectable delite Juices from the peach caramelized, melting ice cream and just a hint of the maple syrup. Yum-yum! The outer skin of the peach slides right off once the peach is cooked👌

Gday

You are indeed the most cruel and heartless person…..

In the southern clims were not fully out of winter yet and will not be seeing fruit like that for many months.

That picture will haunt my mind now till I get to bbq some.

Sigh….

Gday

Raise you one ….serve with Chantilly cream.

Sour cream. Brown sugar. Vanilla extract.

Thank me later

Hot here tonight, so we noshed on a cool vibe this evening: homemade Thai peanut sauce served over bean thread noodles with fresh crispy veggies, edamame and eggs.

The sauce is delish and easy to make: peanut butter, rice vinegar, soy sauce, ginger, garlic, lime juice, brown sugar and a splash of fish sauce for an umami funk. Thin with warm water to get the consistency you want. Add a little heat with either fresh chilis or red curry paste.

Late summer yummer.

Gday

Chicken pot pie.

Every one has a recipe I’d think. Mines never the same each time. Just gets whatever is there.

Left over chicken of course. This ones got mushroom I got in return for some eggs. Frozen peas. Some corn cut from the cob. Onion and celery. All bound in a white sauce with some French onion soup powder. Into a casserole dish with a top of puff pastry.

Baked on a trivet in the gas grill on my covered verandah. Great weekday meal with leftovers for lunches.

Cooked dinner tonight and thought, @Cbdave would be proud of the cook on that roo.... Have the kid over (would you believe she's 20!, and cooked ....

Skippy (kangaroo) steak for her, oven roasted mushrooms for me on a bed of steamed spinach with a cocolate port and plum jus, sprinkled with maccadamia and lemon myrtle dukka, beetroot 3 ways (ok so I technically didn't cook some of it, beetroot hummus, roast beetroot and cubes of pickled beetroot, carrots, and oven roasted cubes of purple on the outside sweet potato.

For either @notsmokinjo and or @Cbdave ... What is Kangaroo like to eat? Is it similar to beef or is it more of a "gamie flavour? Icurious as to what it's like taste and texture wise?