Heart Of The House

Recipes

Grilled Fish Collars & Citrus Dipping Sauce

When I spotted some kingfish collars recently at the market,  I was excited.  The “odd bits” of fish – the head, tail and collars – are wonderfully tasty. I love the Japanese style of preparing  fish collars which is to simply season with some salt and grill to enjoy the full flavour. I served it Read More…

Share

Matcha Panna Cotta

Matcha Panna Cotta

A great use of buttermilk from my weekly butter making is to make Panna Cotta.  It is one of my favourite go-to-dessert because it simple to make, not too sweet and slightly tangy.  For this recipe I am making a Matcha Panna Cotta.  Matcha is finely ground, high quality green tea.  Not only will you Read More…

Share

Crunchy Coconut Chips

Crunchy Coconut Chips

These coconut chips are so easy to make.  The ingredients are unsweetened coconut flakes and sea salt. You can spice it up with cinnamon, paprika, tumeric …… let your imagination guide you. To make this yummy snack, simply  toast the coconut flakes in the oven or in a pan over medium heat (stir frequently). Remove Read More…

Share

Baked Goat Curry

Baked Goat Curry

Baked Goat Curry served on basmati rice with tomato and mint raita. Recipe (Another recipe inspired by one of my favourite book Mangoes & Curry Leaves – Culinary Travels through the Great Sub-Continent) Ingredients 500 grams goat meat (cut into pieces) 1 tsp ginger, minced 1 tsp garlic, minced 1 1/2 tsp coriander powder 1/2 Read More…

Share

First day of spring & Father’s Day

First day of spring & Father’s Day

Over here in Australia, today marks the first day of Spring.  It is also Father’s Day and I have prepared a special lunch for Max.  Beautiful piece of grass fed bone-in rib eye steak  (600 grams) from Wooroolin Country Meats, Kingaroy. The meat was seasoned with salt and pepper, vacuum sealed and cooked using the Read More…

Share

Fish Cakes – Thai Style

Fish Cakes – Thai Style

  Thai Fish Cake and nostalgia …. It is funny how so many of our memories are tied to food.  Take these Thai fish cakes that I made this afternoon for lunch.  It brought back taste memory of the ones my Thai grandmother used to make which in my opinion are the best.  For a Read More…

Share

Banana Coconut Cake

Banana Coconut Cake

Hello All,  Good Morning and a Very Happy & Blessed Christmas.  XOXO Elsie The idea for the cake came from here which I adapted slightly .. simple to make, gluten free and dairy free.  It is very filling so a small slice will satisfy.  I serve it with coconut yogurt. Banana Coconut Cake Ingredients: 2 Read More…

Share

Marinated Sardines (Escabeche)

Marinated Sardines (Escabeche)

Marinated Sardines (Escabeche) Ingredients 12 sardines salt and pepper 70 ml  clarified butter or lard 1/3 cup coconut balsamic vinegar (or red wine vinegar) 1/3 cup organic extra virgin olive oil 1 medium onion, sliced thinly orange or lemon zest (about 5 cm) 1 sprig fresh thyme 1 sprig fresh rosemary 1 fresh bay leaf Read More…

Share

The importance of bone broth

The importance of bone broth

“A big stock pot is the most important gift a bride could receive.” – Dr Francis Pottemger Making bone broth is a regular part of my kitchen routine.  I use bones from chicken, duck, beef, lamb and pork, odd bits such oxtails (my favourite), pig trotters, pig tails, pig skins and chicken feet.  When available, Read More…

Share

Citrus Cured Lamb Hearts

Citrus Cured Lamb Hearts

Inspired by a recipe for citrus cured wagyu beef in Luke Nguyen’s Indochine, I made this amazingly delicious appetizer using lamb hearts. Citrus-cured lamb hearts Ingredients 2 lamb hearts juice from 2  Tahitian limes 2 tsp of coconut aminos 1 tsp of coconut nectar a pinch of salt & freshly ground pepper 1 tsp of Read More…

Share