For those of you who know me well will know that I get bored easily and am always looking for a few changes or something new. So with the change in season I'm changing my blogg to be more of a focus on new and interesting food topics. Either new cooking techniques, a new ingredient, a new place to eat, a new chef or anything I'm up for sharing. So come along for the ride. Of course if you want to opt out, just let me know.
Changing Seasons
For those of you in Melbourne, you would know that we have had one of the warmest August's in 150 years... we've had many days around the 20 degrees or more which has been excellent.
I've been enjoying the hours of sunshine as much as possible bike riding, walking, reading outside in my courtyard, doing a bit of gardening (well triming the small amount I have), potting up new herbs and of course continuing to experiment and learn new cooking skills.
It's been great to take the time and watch nature do it's thing as the seasons change from Winter to Spring. I have a huge deciduous tree outside my home office window in my neighbors front nature strip. Watching the tree sprout new growth as the sun was shining on it, and after only a matter of 2-3 weeks and the tree is lush and full of its delicate green leaves.
Having lived in Singapore for 5 years with only one season, really hot and humid, or hotter and more humid, I realise how much I missed with the change of seasons and just being part of nature. Of course the other benefits of seasons are being able to shed the layers and change the wardrobe into Spring clothes. Oh by changing wardrobe I mean moving some of the Winter clothes to the spare room cupboard and transfering the Spring/Summer clothes. I am refraining from shopping for the latest new season trends, at least for the moment.
August was another month of cooking classes.
This time both classes were hands on, which I much prefer.
Fish and seafood was a fun class where I learnt how to fillet fish. I was amazed how easy it is really. If you know where and how to cut and have a very sharp knife. Pin boning was also easy too. Other techniques I learnt were how to make a spice rub for the fish fillet then how to cold smoke and dry grill it, finishing off with gentle steam with a small quantity of fish stock and covering with a cartouche to keep the moisture in. The fish was absolutely delicious. Such a simple and healthy way to cook fish fillets. This method would also be great for chicken fillets.
The next class was The Whole Beast.... (pig) The Chef was Ian Curley who was on TV this year on a program called Conviction Kitchen if you remember. Ian took a bunch of people who had gone down the wrong path in life and ended up in prison. He taught them how to cook and run a restaurant.
Ian, who is English is a bit of a joker but a great chef and his passion for food and teaching was extraordinary. He made the class loads of fun and very informative. He's a bit of a flirt with the ladies too..
We cooked from the nose to the tail of the pig! literally. Pigs head terrine, pork belly, shoulder chops, rack, ribs and pigs tail croquettes. Ian demonstrated making each of the dishes, then we broke into groups of 3 and made each of the dishes moving around as and when we chose.
We then cooked the dishes and sat down and ate small portions of each dish with local wines. It was a great class. My favourites were the pigs head terrine, the pork belly wrapped in brik pastry, and the pigs tail croquettes. I will definately be trying these ones.
To ensure I practiced some of these new skills I brough a fresh whole snapper on Saturday from the Prahran market and then filleted it, made a spice rub with smoked paprika, fennel seeds, cumin, coriander ground, seseame seeds, salt, pepper, and fresh chill chopped finely. I then cold smoked the fish fillets with my new 'smoking gun' kitchen gadget.
http://www.cuisinetechnology.com/the-smoking-gun.php
I served the fish as a taco in a soft tortilla wrap with tomato salsa, smashed avocado, shredded napa/chinese cabbage mixed with oregano and lemon juice. Wow this was probably the best fish taco I've ever eaten. The smokey taste of the fish with the crunch of the salsa and cabbage. Yumm!
I've also done the same method with a chicken fillet pounded out.
What's your favourite new foodie thing? and how are you enjoying the change of seasons?
Narelle.
Written by Narelle Beurle. To read more - go to: http://firstpour.blogspot.com/
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