pots & vans

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...

Picked up some curry paste from the fellas from Church Farm , added some coconut milk and loads of spinach to make a saag, and cooked some diced beef in it for four hours. Good. ... but the plated dish, even with carrots looks rubbish.

Up the hill from Ballina is a little town called Alstonville that is home to a great little deli and butcher . When we called in recently one of the things that caught my eye were a couple of the plumpest looking lamb shanks I'd ever seen. We don't cook red meat that often but these shanks were calling out to me, so here we go.  Slow cooked meat is pretty simple really, some fry-able veggies, some liquid and some flavour enhancers and you're good to go. This recipe, as is typical for me, gleans ideas from a few sources and is constrained by what we've got in the fridge or what we can buy easily. Servings 2 (Normally I'd say 1 shank per serve, but these were huge, so we cooked both and plan to share one, and use the other for a pasta sauce tomorrow :-)) Time Time to chop and prepare ingredients, then at least hours 2½ cooking time. (2½ hours is the magic number if you want soft tender meat.) Equipment (main) Cast iron enamel pot Saucepan (for potatoes) Tongs (for bro...

I first made a variation of this for a family gathering when we lived in Launceston about 5 years ago. There was something about the rich deep flavours and the spice mix that left my mouth singing. It has been a favourite ever since although it varies naturally depending on what is available. Tonight I have decided to experiment by adding some cardamon to the 'usual suspects'. (Yep, it was a successful experiment. It'll be a staple from now on.) There is no doubt that the spices are the stars of this show! Servings 4  (2 for now and 2 to give away or for the freezer) Time Time to chop and prepare ingredients, then about 2- 2½ hours cooking time. (could do with less, but it takes that time for the lamb to get really soft) Equipment (main) Cast iron enamel pot Simmer pad Chopping boards and knife Wooden spoon Measuring jug Strainer Ingredients olive oil 1x onion, diced (I used 2x small ones tonight) 4x garlic cloves, finely chopped ~500g diced lamb. (I used 3x leg chops I got...