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?

@Reciprocity From memory (cos I can't eat meat anymore) its gamiers than beef. Unless you are stewing it, you have to cook it rare to medium rare or its like chewing leather but cooked right its texture is similar to beef. It is very lean and 96% fat free naturally. From memory closer to water buffalo in taste than beef.

Edited Wednesday at 01:42 PM2 days by notsmokinjo

Tell me about macadamia and lemon myrtle dukkah please, ratio?

@Paul723 ... i buy mine from a little ild lady at the farmers market ... cos its gluten free.... in Australia ingredients need to be listed from highest concentration to lowest...

Crushed macadamia nuts (5%), Sesame seeds, linseed, salt, millet seed, lemon zest, lemon myrtle (1%), sunflower seeds, herbs and spices (i'm guessing rosemary, oregano and pepper).

@Paul723 .... here are a recipies I've found, might give you an idea of quantity comparisons...

Queensland Country Women's association...

Ingredients:

• ½ cup macadamias, roughly chopped

• ¼ cup sunflower seeds

• ⅓ cup sesame seeds

• ¼ cup cumin seeds

• 2 tablespoons ground coriander

• 2 teaspoons ground lemon myrtle

• ½ teaspoon vegetable stock powder

Method:

1. PREHEAT frypan over medium heat.

2. TOAST macadamias, sunflower seeds and sesame seeds for approximately 5 minutes or until lightly toasted.

3. TRANSFER to a plate to cool.

4. COMBINE all ingredients in large bowl and mix well.

5. STORE in an airtight container.

... so that is a bulk quantity recipie...

Based on the flavours i taste in the one I use,

Swap the cummin seeds for 1/4 cup linseed and 1/4 cup millet seeds... I like vorriander (chilantro) so i'd leave it.. . But you could swap that for 1 tble spoon each oregano and either thyme or rosemary... and add a 1/2 table spoon of lemon zest

10 hours ago, notsmokinjo said:

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.

Gday Jo

Well done…. I’m impressed.

And the kids 20. Woow does time move on. My baby is just about to turn 38! So i know that feeling

10 hours ago, Reciprocity said:

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?

Gday

Nearest thing is venison. Same gaminess but a bit tangy. Same cooking methods due to

Low fat content. It either cooked fast till rare our long and slow. In Australia is very close to beef as our beef is generally grass feed. If your used to grain feed beef … not so much

1 hour ago, Cbdave said:

Gday

Nearest thing is venison. Same gaminess but a bit tangy. Same cooking methods due to

Low fat content. It either cooked fast till rare our long and slow. In Australia is very close to beef as our beef is generally grass feed. If your used to grain feed beef … not so much

Interestingly, we have been getting a fair bit of Australian beef here in Canada over the summer. It's good in flavour but I find it leaner than beef from Canada or the US.

Thanks for the responses @Cbdave & @notsmokinjo!

Gday

The beef in Australia covers a lot. The drought master cattle in the tropics gets exported to to SE Asia. The grass feed often gets finished of in the lot feed yards and yes and often hormones are used. But less and less these days. The local stores supply less and less due to local demand. Lots of markets like Europe demand hormone free. You meet your market.

Cape grim cattle and sheep are known to be grown in one of the most pure pollution free places on the planet in Tasmania. Not cheap but you get what you pay for. Feed lot free. Hormone free.

Constant rain but constant winds means the grass grows but doesn’t get too watery. Perfect for growing fat stock. Love the meat but comes at a price. But avaliable all over Australia.

Me my bro lives out west Qld. The local butchers source local stock never frozen out of a box. And I mean local right down to the farm. Worth toking a chilla in the truck.

Thanks @notsmokinjo , I wanted to make a chicken sausage recipe using an Australian version of dukkah (I've already done one with the Egyptian version).