Showing posts from September, 2020

Roasting rack hack

Earlier today I say, "Babe, how about we do that chickpea and spinach curry?" "I feel like roast chicken" she says.When we did a roast (yeah I know, 2 roasts in a week) last time I just threw everything in the roasting dish. Today, because we were in the shops in Lismore, I decided to look for a roasting rack. Two major problems, (i) size and weight: its gotta fit in the smallish roasting dish we've got in the van, and (ii) they don't sell them separately. After poking around for a while I started looking for things I could use instead of the real thing, and found myself pondering the utility of a vegetable steamer. We gave it a crack and it worked great. Nice and light (for the van) and fitted nicely in our square oven dish. Not perfect, I'd say, but it did what I wanted, lifted the food above the base and the juices in the dish.

Fish soup (with miso)

We had a fillet of deep sea bream which I was going to use last night for dinner but we went out and had burgers instead (!) so had to use for lunch today.It's been raining constantly this morning, so we felt like bunkering down and having something nourishing and warm.Servings2Ingredientssesame oil (couple of glugs)dollop of minced gingerdecent handful of finely sliced red cabbagedecent handful of finely sliced kale1 litre of miso stock (about a dessert spoon of miso paste)few glugs of soy saucefew dashes of fish oilabout 300g of fish (bream), cubedMethod sauté the ginger, cabbage and kale in the sesame oil for a few minsadd the stock, soy sauce and fish sauce and bring to a simmeradd the fish and cook for few mins until the fish is cooked but still tendergarnish with sesame seeds and dried shallots

Old school roast

No recipe necessary. Get a roasting dish. Toss the chopped veggies in olive oil, pepper and salt. Bung it all in the oven including the meat with some unpeeled garlic until its cooked. Make the gravy just like your nanna did at the last minute. Then, when you thought you were full, mash the left over veggies in the left over gravy and eat some more ...

Fettuccini with fresh tomatoes and pork sausage

We were going to make risotto last night with some sausage we had in the freezer, but when it cam time to cook we felt like something lighter, so tonight we had to use the sausage. We paired it with some fresh tomatoes to give us a hearty and good feed.Servings2Time about 30 mins 
Equipment Saucepan for boiling the pastaPan to make the sauceknife and chopping boardcolander

Ingredients oil (decent glug)½ onion (diced)3 cloves garlic, crushed500g fresh tomatoes, chopped2 x pork sausages, cut into pieces½ bunch flat leaf parsleypepper and salt200g fettuccini

Method bring saucepan of salted water to the boilSauté onions in the oil until translucentAdd sausage pieces and brownAdd garlic and tomatoes and simmer until tomatoes break down and form a start to form a sauceAdd the pasta to the saucepan and cook until al denteDrain pasta and add to pan (with sauce) along with parsley, stir through and serve

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