All posts tagged: mash

Tame An Ugly Root

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I always wondered what to do with the horrid looking vegetable known as celeriac. I remember seeing them at farmers markets before but never eaten it or tried to cook with it because it was so ugly. I put it on my winter to do list without thinking too hard about where I was going to get it from. As I was getting nearer to the end of winter and still no celeriac in sight, I put out a public plea to see if anyone knew where I could get my hands on one. Natz from my local Nosh came to the rescue celeriac was not only available, but on special that week. How’s that for luck? The celeriac at Nosh were already trimmed and nowhere near the freaky the specimens I’d seen before. From the top, you could almost call it pretty. Since we were having a roast, I decided to mash it since it sounded safe and easy. I carefully sliced off the skin and chopped it up, boiled it and The Koala …

We don’t have feijoas coming out our ears.

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Really we don’t. Our tree is giving us a respectable 3 to 6 fruit a day. Totally manageable. This week, I learned that feijoas (pronounced fee-jo-ahs) thrive in our sub tropical climate and also don’t have any natural pests here. Every day, I check the lawn under and gather up any fallen fruit. Although Tofu doesn’t seem to be interested in feijoa this autumn, he could just be trying to trick me into nonchalance. I’ve caught him hoeing into them in other years so I’m not so easily fooled. I’m still squirreling away all the macadamia nuts that are dropping onto our lawn. I haven’t bought a macadamia nut cracker yet so I’m just collecting and collecting. The only way I can get them open right now is using a brick and smashing the nuts on concrete. But it’s not pretty and kind of caveman like to be honest. I hope my neighbours don’t see me smashing bricks and nuts in the backyard…and eating the results. The nuts have a great flavour, but aren’t crunchy. I’ve already …

Bangers and Mash

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With lamb sausages, champs, peas and red cabbage. Champs Ingredients 3 potatoes, peeled and chopped Splash of milk 1 stalk of spring onion, sliced finely Knob of butter Salt Pepper 1 egg Preparation Boil potatoes for about 20 minutes until tender. Drain potatoes. Heat milk, butter and spring onions gently in a small pot until the butter has melted. Mash the potatoes with a pinch of salt. With a spoon, quickly stir in the egg and then the warmed milk mixture. Serve immediately.

3 Course Dinner

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Who said you need an occasion to make 3 courses? Starter: Calamari salad with avocado and lemon mayo. Squid is pretty damn cheap. I got a kilo of frozen squid for $11. The squid you see on these 2 plates cost about $1. Not bad! Squid rings Ingredients Half a squid tube per person (or 1-1.5 whole tubes for a main) Salt Pepper 1 tbspn flour Paprika Oil for frying Ok, I’m terrible with measurements. I don’t measure and neither should you! Learn what feels right. Taste your food and remember for next time. Preparation Clean squid tubes and dry with paper towels/napkins. Put in a shallow bowl and paprika, salt and pepper generously. Add about a tablespoon of flour for each tube. Mix well and refridgerate until needed. Heat about 4cm of oil in a small pot. Carefully lower the squid rings with tongs. They are done after about 2 minutes. Be careful not to overcrowd them. Batches are a good idea! I’ve read that you should drain/dry on paper towels, but there was …