pots & vans

Some nights feel like a curry night. Today was such a day, so I had a go at this yellow curry. In the van I make no apologies for using a jar of curry paste :-) rather than making the curry from scratch, although one day, with time, I'll give it a crack. Equipment chopping board and knife saucepan for cooking rice covered pan for curry measuring cup Ingredients olive oil salt and pepper onion (x1 small, segmented) yellow curry paste. I used ½ jar of AYAM Thai curry, I estimate it is about ⅓ cup coconut milk (small tin) chickpeas (x1 tin) veggies: I used eggplant (sliced and quartered, broccoli (flowers), green beans (cut in smallish pieces), spinach basmati rice (½ cup) cherries tomatoes (handful, cut in half) soy sauce x1 tbsp (or fish sauce but I don't have any in the van at the moment) raw sugar x1 tbsp (could use brown, but I have raw in the van) coriander to garnish (½ bunch chopped) Method heat oil in the pan add eggplant and season with pepper and salt add onion and cook...

It's hard to beat a pastie with sauce for lunch on Saturday. This recipe is one from Maria's mum that has become a favourite, partly because it's so easy. At home, we usually make a large batch and have a stock in the freezer. The pasties are smallish (we do 4 per pastry sheet), so the hardest, or at least the tedious bit is chopping the veggies nice and small so the consistency of the filling. Ingredients packet of puff pastry Filling beef mince - 500g short cut bacon - 6 rashes, chopped tiny potatoes - x2 medium, diced very small carrot - x2, diced very small peas - 1 cup or more if you like peas swede - 1 small, diced very small (We also add whatever is in the fridge or garden that is suitable. This time it was finely chopped kale) pepper and salt (be generous) mixed herbs (be generous, and use fresh if available) eggs - x2 to bind Method construct the pasties lay the pastry sheets out on a bench to thaw mix all the filling ingredients in a large bowl cut a sheet of past...

We've got three go-to soups ... ones that we have made countless times because they always deliver. But they are all meat based, so this original recipe is an attempt to do a simple but satisfying veg soup. It will be nothing like it, but there is some inspiration from Tiamo 's lentil soup (not on the menu anymore from what I can tell), that was a favourite. One of the advantages of this soup will be not having to cook it for as long as we do with chicken, lamb or beef based soups. Recipe will serve 4-6 depending on serving size. Equipment chopping board and knife Decent size pot Ingredients Veg leek, 1 chopped celery, 2 sticks chopped carrot, 2 diced peas, 1 cup green lentils, 300g Spices minced ginger, 1 heaped tbsp minced garlic, 1 heaped tbsp garam masala, 2 tbsp cumin, 1 tbsp ground coriander, 1 tbsp paprika, 1 tsp bay leaves, x4 parsley, handful, chopped pepper and salt liquid olive oil tomatoes, 1 400g tin veg stock, 1 litre Method sauté onion, celery, carrot in oil, wit...

A few months ago, on the spur of the moment we decided to drive to Ballarat for the day. We found ourselves at Racers Cafe for lunch and decided to try Janine's salad. I've never committed to understanding and making good salads, but this simple lunch inspired me to have a crack. Since then, I've tried a few variations on the original. Never the same because you go with the available ingredients, but the basic idea is retained. Today on the drive home from Lismore, we agreed we needed something vegetable-y for dinner, After we cycled through baked veggies and a veggie lasagna, we decided to stop in at FoodWorks in Bangalow to pick up some ingredients to make what I'll now call our Ballarat Salad. I love the textures, flavours and colours in this mixture. The halloumi adds saltiness, the beetroot and sauerkraut some acidic bite. The avo and humus offer some creaminess, the nuts and seeds some crunch and the fritters some warmth and substance. Ingredients mixed lettuce le...

This is a recipe from The Chicken Manifesto  and comes from the Konga Nadu area of India, which I adapted with simplified ingredients for the van. This meant using spices that I had, for example ground cumin rather than cumin seeds. I also added greens (broccoli and beans) and a dollop of yogurt to serve.  We've been in Brunswick Heads for a while, and even though it's not cold, the perpetual rain showers make it feel like soup weather. We're also cooking big pots of food to share with Johanna, Luke and Willow while they wait for a new little human to come into the world. I've been making pots of soup to fill their freezer ... Unlike most chicken soups I've cooked, this one cooks the chicken in water/stock, then adds it later to a paste flavoured broth prepared in parallel. Servings pot of soup, 4-6 people Time 2½ hours, most of that cooking time. Equipment (main) Chopping boards and knife Wooden spoon soup pot, plus saucepan for cooking chicken and rice pan for fry...

A couple of nights on a row having diner with friends prompted a new baking endeavour: lemon tart. Many years ago I remember Brown's Bakery publishing their lemon tart recipe ... I hoped to find it online, but alas, no go. I ended up just buying shortcrust pastry (rather than making from scratch, but still spent most of the afternoon in the kitchen. I adapted this recipe . Baking is not really a van kitchen thing, and this was done at home, not in my little kitchen, but this blog is the best place to record what I did for future reference.  Recipe made 22 tartlets. Ingredients Eggs x5 plus yoke (reserve white for sealing the bottom of the tarts Super fine sugar (I blended caster sugar) 280g Lemon juice 200ml Crème fraîche 200g (icing sugar for serving) Short crust pastry x3 sheets (also used patty pans in the muffin tray and another set for blind baking) Method Beat the 5+ eggs lightly Stir in the sugar and let it sit until sugar is completely dissolved, stirring occasionally - abo...

I eat a lot of fruitcake. I've had a lifelong love affair with them which I unpacked in my last blog . As much as I really like the previous recipe, the ingredients are expensive and it takes a while to make. So having resorted to bought Christmas cake to get me through, I set out to develop an 'everyday' fruitcake recipe that was really good quality, but relatively simple to make.  Add to that, Maria and I are continuing our long quest to eliminate plastic packaging from food we buy ... so the extra challenge was to get the ingredients without having single use plastic with the ingredients. Rather than do more Google research I decided on a different plan. I called my dad and asked him to forage through my mum's old recipe books to see if he could find the tried and true recipe that she rolled out whenever there was a cake worthy special occasion. I was so pleased that he managed to find it, and it was a bonus to discover that she'd made a note on the bottom that s...

My mum made the best fruitcake. She was a cake decorator which meant elaborately detailed ornate wedding cakes, but also birthday cakes. There were four of us kids and when we had a birthday cake it was always iced fruitcake, so at least 4 times a year I got to eat mum's spicy fruity recipe. I remember innocently feeling genuinely sorry for other kids when I went to their birthday parties and they had 'lousy sponge cakes'. In my adult life I've always had my radar up for good fruit cakes. For many years now I get at least one Lions fruitcake at Christmas time; some occasions, including for example bush walks, are for me, impoverished without a good piece of fruitcake and a cup of tea. Apart from the 'staple' Lions fruitcake, my other go-to is YummyKitchen's Celebration Cake  which the major supermarkets stock around Christmas time. I have tried once or twice to bake my own, and have been disappointed (good cakes but not what I was aiming for) until I tried a...

We needed some thing relatively easy tonight and this turned out super good. We had some chicken thighs from Kunara Organic Butcher, and a friedge full of veggies from out trip to the farmers market yesterday. Servings 2 Time about 30 mins  Equipment Pan to make the chicken Saucepan medium size bowl knife and chopping board Ingredients oil 4x chicken thighs 2 large handfuls of chopped kale 1 small or ½ large zucchini diced 1 bunch of broccolini, chopped about 10 pitted Sicilian olives, halved  ¾ cup couscous  ¾ cup stock knob of butter pepper and salt Method Season the chicken thighs and place into a medium heat pan In the saucepan, add some oil and sauté the green veggies (except the olives). Once heated, cover so the moisture from the veggies steams them. When the veggies are almost done, throw in the olives, then, tip them into a bowl and keep aside. Turn the chicken Boil the stock in the saucepan, then turn off the heat and stir in the couscous. Cover and leave for 5 ...

I love curry. Maria is less enthusiastic, so I enjoy getting some spices brewing when I get a chance. We had some chicken thighs from Kunara organic butcher and some veggies in the fridge that I wanted to use before we head to the farmers market again on Sunday. And I wanted to experiment and make up my own flavour too .... I also had the chance to be around the van late afternoon so I could baby sit the pot while it brewed away. Servings 4 Time 2½ hours, most of that cooking time. Equipment (main) Chopping boards and knife Wooden spoon caste iron enamel pot saucepan for stock and couscous Ingredients ghee 1x onion, chopped 1x tbsp minced ginger 3 or 4 cloves of garlic, minced / finely chopped 1 heaped tsp of the following spices for depth cumin coriander seed (ground) turmeric plus a few dried bay leaves ½ tsp of the following for 'brightness' cinnamon cloves (4) grated lemon rind (½ lemon) then the following for heat (although I mede this one very mild) paprika dried chilli c...

After dinner tonight, Maria cleverly suggested we  make some stock from the left over loin chop bones. We sat in the van tonight with it simmering away for a couple of hours with some onion, carrot, garlic, bayleaf, herbs and pepper and salt. Can't wait to use it to enhance a dish sometime soon.

Today was Noosa Farmers Market Day and Johanna introduced us to her favourite stalls. Noosa is one of those markets that has a vibe. It is more than a row of stalls, it generates a local community feeling that  encourages people to slow down and make a morning of it, rather than get in and out to 'get the job done.' It's not quite Mullumbimby but it's good. We spent a few hours around the beach and after some exercise in the ocean we opted for a carby lunch, so on the way back the van we agreed something light and fresh was the go. We had enough other stuff to put together this broth, using mostly produce we'd picked up at the farmers market.  Servings 2 Equipment Chopping board and knife pot for broth pan for frying ladle for serving and tongs for stirring noodles Ingredients 3x stock cubes (we used some freeze dried 'bombs' from the market) 1x sachet of instant miso soup (if I had it I would have used a table spoon of miso paste) Splash of soy sauce peanut...

When Maria suggested risotto for dinner tonight I felt bored with the flavour combination that has become my default. So I tried a new set of flavours and very happy with the end result. We were cooking for 4 tonight but obviously halve the quantities for 2. A keeper for sure. Servings 4 Time Time to chop and prepare ingredients, then ~ ½ hour cooking time. Equipment (main) Deep pan Large saucepan (for stock) Chopping boards and knife Spatula and wooden spoon (I find I use two stirrers with risotto because the rice tends to stick.) Grater for parmesan \ Strainer for olives Ingredients olive oil 1x leek, chopped 1x green capsicum, chopped 1½  cup arborio rice cup of cheap wine wine chicken stock, ~700ml (2 x cubes) 5x free range chicken thighs 6x medium size handful of Swiss brown mushrooms, chopped 1x jar of pitted Sicilian olives 1x cup of chopped parsley parmesan, small pile grated (for a bit of punch) butter, 2 x knobs (for creaminess) pepper to taste Method Cooking risotto requ...

When we first moved to the northern suburbs of Melbourne in the mid 80s, we fell in love with Lygon St. The seemingly endless rows of restaurants seemed to offer a boundless supply of Italian cuisine options. But the one that became our family go-to was a trattoria called Papa Ginos that was opened back in 1973 and is still run by the same family that started it. Papa Ginos is known for its generous portions and informality ... at the time we lived on a tight budget so it suited us just fine. I took friends there and we sat in the dim light feasting on good food and wine without the expensive tab. And whenever we found ourselves with the privilege of eating out in those early days, we'd gravitate back to the complementary bowls of bread and more-than-enough entree size bowls of hearty deliciousness. The first dish I ever ordered there was fettuccine alla matriciana. I loved it so much that for many years, whenever we were lucky enough to be dining out in an Italian restaurant, the ...

Many years ago I had an office in Lonsdale St. On one cold day I ventured into a Chinese restaurant near China town to grab some lunch. I stood at the counter and looked at the colourful pictures of the meals on the wall behind it and ordered something called a laksa because the colours looked so good. I'd never had a laksa before that day and my (taste bud) world changed. Since that lunchtime surprise, I have been on the hunt for really good laksas and mostly end up being disappointed. The bar was set pretty high by that first encounter. Early on in my quest I bought one of those laksa packs you get from the supermarket. A mistake, say no more. I'd glanced at recipes every now and again but never really had the inclination to try a proper one having convinced myself I'd be disappointed. And they all looked so complicated.  For my birthday, Maria bought me a wonderful cookbook from a great little book and gift shop in Bangalow; The Chicken Soup Manifesto . It has authentic ...

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.

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. Servings 2 Ingredients sesame oil (couple of glugs) dollop of minced ginger decent handful of finely sliced red cabbage decent handful of finely sliced kale 1 litre of miso stock (about a dessert spoon of miso paste) few glugs of soy sauce few dashes of fish oil about 300g of fish (bream), cubed Method sauté the ginger, cabbage and kale in the sesame oil for a few mins add the stock, soy sauce and fish sauce and bring to a simmer add the fish and cook for few mins until the fish is cooked but still tender garnish with sesame seeds and dried shallots

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 ...

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. Servings 2 Time about 30 mins  Equipment Saucepan for boiling the pasta Pan to make the sauce knife and chopping board colander Ingredients oil (decent glug) ½  onion (diced) 3 cloves garlic, crushed 500g fresh tomatoes, chopped 2 x pork sausages, cut into pieces ½ bunch flat leaf parsley pepper and salt 200g fettuccini Method bring saucepan of salted water to the boil Sauté onions in the oil until translucent Add sausage pieces and brown Add garlic and tomatoes and simmer until tomatoes break down and form a start to form a sauce Add the pasta to the saucepan and cook until al dente Drain pasta and add to pan (with sauce) along with parsley, stir through and serve