In My Kitchen - April 2019

April is a big month here at chez Pickings:  we have Mr P.'s birthday, several friends' birthdays and Easter.  Hopefully Autumn will actually start to feel like Autumn too.  I am so looking forward to some cool weather, and pulling out my many and varied scarves.  I hope you've all had a great month, with lots of fun and food in your kitchen.  

So come along and join in this month, folks!  I am breathless with anticipation to see what you've all been up to lately.    

Let's take a look - here in my April kitchen:

another cookbook

This one is by Karen Burns-Booth (as you can see), the author of the above-named (award-winning) blog.  The name always makes me think of that play with Maggie Smith - Lettice and Lovage, which we saw in London years ago.  We were living in the house of Alyson Segal, the interior designer and textile gallery owner who supplied the glorious antique textiles for the play.  We were lucky enough to be given a private showing of the beautiful costumes to be worn by the actors.  Anyway, I will get back to you about the book when I've had a thorough perusal.  

Japanese spice mix

These Japanese demons look a bit scary; hopefully not indicative of the spice level.  Not that we mind a bit of heat chez Pickings.

yep, "it makes you addicted."

This spice mix from Japan was given to me by my cousin.  It is Shichimi - a mix of chilli, sesame seeds, mustard seeds and a few other things.  They make it with confidence, as you can see :-)  

everything chilli!

Yep, we went to a chilli festival a few weeks ago.  All the stalls were selling chilli-enhanced items, including the fudge, and salt and cordial.  We had great fun watching some tough blokes showing how tough they were by eating some of the hottest chillies on the planet.  The winner calmly scoffed down a selection of chillies, followed by just a sip of milk.  Eek!

another ceramic bowl

This beautiful dinner bowl by Sit Still Lauren gives me joy, every time I look at it.  And I know that's what is important in life, to fill your life with joy.  Well, amongst lots of other important things, but you know what I mean.

oh can it be?  yes another one

I admit it; I am a cookbook junkie and my shelves are bursting at the seams.  Dare I tell you that two more are on their way to my house?  Wait till next month for those, my friends.  For those of you who don't know about Mirka and Georges Mora, they were European refugees from the Second World War.  Mirka narrowly escaped being sent to Auschwitz along with her mother.  She became an artist in Australia, and she and Georges started up a number of cafés and a restaurant in Melbourne.  They were very bohemian, and were a big influence on the cultural scene of their adopted city.  I have tried one of her recipes, and will share that on the blog soon.

a view of my kitchen

Our newish fridge looks a bit small here, but it is actually a big one that looms in the room (see I'm poetic too:-))  Our old one died a horrible, gaseous, poisonous death, so this new and sparkling and extremely efficient one is a delight. 

more Japanese goodies

I hit the local Japanese grocery store again last week, and yippee! I found a supply of 'Soft Salad', my fave ricey snack.  Along with some salt reduced, gluten free tamari, and black sesame seeds that I was hunting around for without success.  Thank goodness they had a supply, so now I can make that salmon salad I've been planning for a while.

one guess? yep weights for my sauerkraut crock 

Finally the weights for my crock have turned up, so when it gets a bit cooler (ha ha!), I shall try making sauerkraut.  I'm a bit afraid it would ferment and explode with the current heat that never stops:-)

fresh limes off the tree

A friend who lives nearby gave us some fresh limes, straight off the tree.  I didn't know that limes can grow well in sub-tropical climes, but clearly they can and do!  

Well, that's it from me for this month's IMK post.  Please feel free to join in; we all love to share what's happening in our global kitchens.  So come along!

 
Here's how you too can join in with your IMK posts.  Everybody is welcome!

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In My Kitchen posts:

an evolving life IMK Apr2019

Green Gourmet Giraffe IMK Apr2019

NotQuiteNigella IMK Apr2019

                      

Sherrys Pickings

Crunchy Golden Chicken Tenderloins - The Reese Witherspoon Way

These are chicken tenderloins done the Reese W. way.  I call 'em 3P chicken - made with pecans, Parmesan and panko breadcrumbs.  What a revelation.  I am not that cook who fries food, and I don't like breaded food normally but I am now a convert to panko!  Maybe it's my love of all things Japanese coming out.  Panko is the bomb, my friends.  So give this one a try.  Oh, and I forgot to tell you it is baked, not fried.  Winner, winner, chicken dinner.  Yep, I had to say that:-)

crunchy and golden and cheesy

Recipe from Reese Witherspoon's book Whiskey in a Teacup

Serves four:


ingredients:


8-10 (approx. 560g.) chicken tenderloins

sea salt flakes - maybe 1/2 tsp per side, or as you please

black pepper - about half a dozen grinds of the mill on each side, or to taste

1/2 cup good quality whole egg mayonnaise

2 tbs grain mustard

1/2 cup pecans, finely chopped

1/2 cup panko breadcrumbs

1/4 cup Parmesan, grated



Method:


Start this an hour or more before you want to eat:

Grab a large baking tray/sheet and place a cake rack on top

Reese says to rinse and pat dry the chicken; I just did the pat dry thing.  Do whatever makes you happy

Season both sides of the tenderloins with salt and pepper and put aside

Stir the mayo and mustard together in a wide, shallow bowl

Put the pecans, panko and Parmesan in another wide, shallow bowl and combine well

Now coat the chicken in the mayo mixture, then roll each piece in the breadcrumb mixture

Lay the chicken pieces on the rack, and whack the whole tray in the fridge for an hour

Preheat your oven to 200C/400F, then in goes the tray with rack and chicken pieces on top for about 15 minutes

Check it to make sure the chicken is cooked right through; give it a few more minutes if not done

Serve with a green salad and/or a couscous salad


Notes:

It's really worth using the panko breadcrumbs, so try your hardest to get 'em for this dish

I suggest wearing a food-safe glove to make these!  Otherwise you will be covered with mayo and breadcrumbs up to your elbows

ingredients gathered

lay the cake rack over the baking tray

season the chicken tenderloins

have the bowls of mayo mixture and breadcrumbs ready to go 

coat the chicken in the mayo mix

then into the breadcrumb mix 

ready for baking @200C for 15 mins.

so golden and crunchy

couscous salad to go with

chunky chicken with couscous salad

Yep, the salad looks a bit beige but that's due to the unhulled tahini dressing.  I threw in a can of chickpeas too, 'cos Mr P. and I just love chickpeas.  I've now tried two of Reese's recipes, and I have been suitably impressed.  This one and the cheese crackers worked out well, and tasted delicious.  I guess I might have to try some more of them, and let you know how they go.

       pecan artwork by Sherry's Pickings

DIY Pomegranate Molasses AKA Pomegranate Syrup

So just what did Adam and Eve eat in the Garden of Eden?  Some say apples; some say tomatoes; some say - yep, you guessed it! - pomegranates.  I even read that some people think it was bananas.  That made me laugh - a lot:-)  Bananas ain't even a fruit, baby.  A banana is a herb, and the banana 'tree' is in fact a great big doozy of a herb.  Yep, you heard it here.  (Tho' I did read the actual banana itself is sometimes called a berry, just to confuse you further.)  

The juice is readily available from the supermarket, but I had to weigh up whether I used wild and organic from Georgia (as in the former Soviet republic), or one that was made up of 70% Aussie fruit, or from concentrates ...  You get the picture.  I recommend using a local brand with as much 'real' juice as possible.  If you were really keen, you could buy fresh poms. and de-seed them and turn them into juice yourself.  Nope, I'm not that nuts either :-)  And it would cost you an absolute fortune!   

a tangy and delicious condiment

(Recipe - with a couple of small adjustments - from Simply Recipes website.)


Makes about one cup:


ingredients:


1 Litre of 100% pomegranate juice

1/2 cup (110g.) of sugar - white or caster

2 tbs of lime or lemon juice

4-6 tsp (20-30 mLs) of extra lime or lemon juice at the end of cooking (optional)


Method:


Tip the pomegranate juice into a large, non-reactive (for instance, stainless steel) pan, along with the sugar and lime juice

Give it a stir and bring to the boil on medium-high heat

Once boiling, turn it down to a simmer - i.e. bubbling happily and gently along, but not too crazily, and simmer away for about an hour

Check it and stir every ten minutes or so

Keep an eye on it, folks!  Especially towards the end of the hour, when it will suddenly go mad and bubble up like a crazy person and maybe go too thick - nah, I didn't do that ...  Phew, that was close!

You will know it is ready when it looks syrupy, and will happily coat the back of your wooden spoon.  Another way (and I did this just to be sure it was ready) is to pour the hot syrup into a measuring jug; if you have about a cup to a cup and a quarter (approx.), you're done:-)  

If you wish, you can add the extra lime or lemon juice at this point to refresh the syrup

Allow it to cool for about 5 minutes, then pour it into a sterilised and still warm bottle - see notes below

Keeps in the fridge for weeks!

Use in salad dressings, for marinades and so on;  anywhere you need a tangy punch (Will I say it? - yes I will - a punch for your food, not you.)



Notes:


I used bottled juice, but make sure it is 100% juice

I used one lime, but it was big and juicy - you may need two

If you do take it too far, and the syrup is very, very thick, later you can microwave the bottle which will allow you (hopefully) to pour some out when you need it

To sterilise the bottle/jar: wash in hot, soapy water, then rinse under hot tap water.  Put it into the oven @ 150C for 15 minutes

If you do want to make your own juice to start off, you will need about 8 apparently - and as they cost about $6 for one at the moment, you would be looking at a hefty price for this molasses!

gather the ingredients

simmer away for an hour (please excuse the steamy photo)

run your finger over the back of the spoon (yes, the saucepan is empty)

Be careful doing this, 'cos it will be hot.  If the syrup stays separated on the back of the spoon, it is done!

just over a cup of syrup

bottled and ready for the fridge

thick and syrupy and oh so tangy

Longtime readers may remember me talking about the 'banana police' here in sunny Queensland.  At our previous house, we had several banana plants in the backyard, full of fruit, huge cockroaches, massive spiders and bats ... yep, good times.  Apparently way back then in the dark ages, there were banana inspectors driving around the 'burbs checking that there were no more than three banana plants in your yard.  That is all relaxed now, and as of July 2016, you can have as many as you like, provided they come from an accredited nursery.  I guess 'bunchy top', that nasty banana disease, has been eradicated.  Oh the things you learn when researching food.  And I suppose they didn't have 'bunchy top' in the Garden of Eden :-) 

    pomegranate artwork by Sherry's Pickings

Reese Witherspoon's Cheese Wafers

Reese?  Isn't that a boy's name?  Or a name for peanut butter and chocolate?  Clearly they do things differently in the Deep South:=)  I picked up this book 'cos it has a pretty pink cover, and a photo of Ms. Witherspoon all dressed up in pink lace.  And surprisingly, I found it a pleasant read with some interesting Southern recipes.  But don't turn the pages expecting deep, philosophical thoughts, or much of an insight into her life.  This is a cute and pretty book, with some nice photos and some home(l)y recipes.  You can while away a bit of time, thinking pretty pink thoughts while you read.

apparently they like wicker (and wallpaper) in the Deep South:=)

delicious crunchy cheesy biscuits/wafers/crackers

Recipe ever-so-slightly adapted by Sherry's Pickings:


Makes about 32 biscuits:


Ingredients:


3 cups (360g.) of sharp cheddar cheese or a mix of cheddar and Parmesan, freshly grated

1.5 cups (180g.) of plain (all-purpose) flour, sifted

113g. (4 oz.) of butter, softened (not melted), and cut into chunks

1/2 tsp of baking powder

1/2 tsp of sea salt flakes

1/8 to 1/4 tsp of cayenne pepper

1/2 tsp of mountain pepperberry or spice of your choice (optional)

1 tsp of lightly dried parsley or herb of your choice (optional)

pecan halves for decoration


Method:


Throw everything except the pecans into a food processor

Pulse until the ingredients start to combine and form into a dough - but don't go crazy here.  Just pulse till well mixed  

If you don't have a food processor, just place the ingredients into a large mixing bowl and combine well till it forms a soft dough

Tip the dough out onto a lightly-floured surface and press together into a ball

Roll it out till it's about 6 mm (1/4 inch) thick 

Use a biscuit cutter to cut out rounds and gently push a pecan half into the top of each one

Place them about 1 cm. (1/2 in) apart on 2 lined baking trays and bake at 200C/400F for 10-15 minutes or till lightly golden - you will most likely have some dough left over, so keep rolling and cutting and baking!  I made 3 trays of biscuits 

Allow to cool on wire racks

Store in an airtight container for 2-3 days



Notes:


I used one cup of parmesan cheese and 2 cups of extra strong cheddar cheese

No need to sift the flour if you're throwing everything in the food processor

My biscuit cutter is about 63 mm (2.5 inches); Reese says to cut 2 inch rounds

Reese says this makes about 4 dozen wafers, but mine made 32!

FYI:  Still delicious after 3 days :-) 

ingredients gathered

chuck into the food processor (or mixing bowl) 

tip the dough out onto a lightly-floured surface

roll out the dough till about 6mm thick 

cut into rounds and bake at 200C for 10-15 mins. 

cool on a wire rack

golden and cheesy and crunchy

Reese's recipe in the book

There were a few errors in this recipe: for instance, in step 3, it says to place the rounds an inch apart, then step 4 repeats the info, but says to place them half an inch apart!  She uses a mixing bowl for the dough, but I think the food processor is so much quicker and easier here.  I did like that the book seems to have been written by Ms. Witherspoon for the most part (except for about half the recipes, where she does clearly state that they are her friend's recipes).  So my advice is to do what I did - borrow this from your local library, and only buy it if you are a huge Reese Witherspoon fan.

   cheesy artwork by Sherry's Pickings

Tempest Seafood Restaurant And Teppanyaki - Review

Dear friends of ours have recently moved into a lovely, top storey seaside apartment with fabulous 250 degree views of the mountains and Moreton Bay.  They are loving the downsized space with no maintenance.  There are lots of restaurants and cafés literally underneath their building, and they are really loving being able to walk down to breakfast or lunch.  

Just before Christmas, we joined them for lunch at the nearby Tempest seafood restaurant, a short drive away.  We were seated by the friendly waitress out on the deck, with wonderful views of the boats at the marina.  I started with a glass of Prosecco ($11), which sadly was a bit flat. I guess I should have asked for a replacement, but I drank it anyway. Lord N had an Asahi beer ($8.50), while Mr P. and Lady J went for a lemon squash ($4.50) as they were both driving. 

Lord N modelling with his beer ($8.50)

Lord N enjoyed a refreshing Japanese beer with his humongous plate of fish and chips:-)

sashimi-grade tuna ($34)

We ate these meals: for moi, lightly-seared slices of tuna with watermelon, cucumber, mint, miso aioli and ponzu dressing ($34). I loved this! It was so delicious; tangy and fresh and light. Perfect for a hot summer’s day.  I just wish there had been a wee bit more of it!  I think it was more like an entrée size, but hey, that's just me. 

linguini with mushrooms, olives and so on ($26)

Hubby chose the mushroom linguini ($26), being a huge pasta fan. The pasta was al dente, which he found a bit too chewy for his tastes. He thought the meal itself was a bit small for his appetite, and he would have loved a bigger portion. He also said it needed more mushrooms. But he liked the extra flavours of capsicum, olives, onion, spinach, parmesan and pesto. 

fish and chips $23

Lord N went for the fish and chips (either Dory or flathead) with salad ($23,) and a sesame dressing. He was very happy with this large and crunchily golden dish. There were three or four generous portions of fish, along with the chips. I was quite envious as my meal, gorgeous though it was, didn’t really fill the gaps. I kinda wish I’d had some chips too.

bug and prawn linguini $35

Lady J chose the bug and prawn linguini, with tomatoes and peas ($35). This dish looked beautiful, and very tempting to those of us who love seafood. There was a large piece of bug on top, and several large prawns. This was a tasty winner with Lady J. 

caramel apple pie parfait $14

Did I forget to mention dessert? The photo perhaps doesn't do it justice.  I really savoured this caramel apple pie parfait ($14) – layers of caramelised apples, Chantilly cream, cookie crumbs, butterscotch sauce and salted caramel ice cream. Oh yum! Deliciously salty-sweet, creamy fabulousness. 

bourbon sticky date pudding $16

Lady J had the bourbon sticky date pudding ($16) with a toffee sauce, bourbon cream and vanilla ice cream. She adored this over-the-top bowl of warm, sticky, bourbon-y pudding. 


All in all, we had a lovely lunch with fabulous food (with just a few minor niggles). We had great views and a really wonderful waitress who was friendly and helpful. We would all very happily go there again.  In fact, our friends have been there again:-)  


The produce is locally caught and/or grown. The menu is seasonal, and designed for their local customers. The fish is hand-picked every day by the head chef. Oh, and don’t forget the teppanyaki room, which holds 33 people. There is a beer garden, and a function space too. The restaurant juts out over the water, and you can dine while watching the boats in the marina. A really nice place to while away a Sunday afternoon.

The Pickings' Verdict: 8.5/10 - great food/good service/fab views and fairly good value

(All meals were independently paid for.)

looking out to the marina

Ph: 07 3203 5744
Bird O' Passage Pde.,
Scarborough Boat Harbour 4020