Heart Of The House

Meat

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…

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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…

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Steak Tartare

Steak Tartare

Steak Tartare A simple, nutrient dense meal! Ingredients best quality grass fed beef fillet (allow 125 to 150 grams per person) egg yolk (1 per person), use only the freshest, best quality eggs, preferably pastured seasonings spanish onions (finally chopped) salted capers (rinsed and chopped) gherkins (I used my own lacto fermented cucumbers) flat leaf Read More…

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Country Style Pork Terrine

Country Style Pork Terrine

Country Style Pork Terrine (adapted from:  Fat: An Appreciation of a Misunderstood Ingredient, With Recipes) Ingredients 400 gm pork shoulder, ground 400 gm skinless pork belly, ground 300 gm pork liver, ground 12 rindless bacon rasher 2 tbs lard 4 shallots or 1 small onion, thinly sliced 2 cloves garlic, peeled and finely chopped 1/2 Read More…

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Eggplant Venison Stack

Eggplant Venison Stack

I use the leftover venison mixture for the meatball to make this eggplant stack, our version of a “hamburger”. Ingredients Venison mixture, make into 4 patties 1 large eggplant, cut into 6 round slices 4 slices of mozzarella cheese lacto-fermented ginger carrots, beets or sauerkraut Method Preheat the oven grill to medium-high. On the stove-top, Read More…

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Venison Meatballs

Venison Meatballs

I have always eaten venison or deer meat in restaurants but have never cooked it myself.  When I spotted venison for sale at the local market recently, I bought some mince.  I made 2 recipes with it – venison meatballs and an eggplant stack.  As it is quite a lean meat, it will be ideal Read More…

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Offally Good Lunch!

Offally Good Lunch!

Cleaning out my freezer the other day I found 1 ox-tongue, 2 lamb tongues, a pig ear, 2 lamb hearts and other odd bits.  After brining them for a few days, they were slow cooked in an aromatic broth for a few hours until tender.  With the tongues I simply pressed them in a dish Read More…

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Home-Cured Bacon

Home-Cured Bacon

I have always wanted to make my own bacon and I finally did.  The process of curing bacon is really simple and the end result is well worth the effort.  I will be having more fun in the kitchen experimenting with different flavourings, so watch out for more posts on this subject.  . Home Cured Read More…

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Beef, Mushroom & Guinness Stew

Beef, Mushroom & Guinness Stew

Beef, Mushroom & Guinness Stew (inspired by a recipe for Beef, Mushroom & Guinness Pie in Gourmet Traveller) Serves 2 Ingredients 60 gm Butter 1 onion, peeled and sliced 2 cloves garlic – finely chopped 500 gms stewing beef, cut into cubes 100 gm mushrooms, quartered 2 tbsp arrowroot flour 250 ml beef stock 200 Read More…

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Duck & Mushroom Dumplings

Duck & Mushroom Dumplings

Max and I love Asian dumplings.  They are easy to make and the variations are endless.  I did one with duck and mushrooms recently.  Here is the recipe: Duck & Mushroom Dumplings Ingredients For the filling: 100 gm mushrooms (shiitake, oyster or swiss brown…), chopped 300 gm minced duck 100 gm minced fatty pork 1 Read More…

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