2019 Festive Feasting

2019 Festive Feasting

We were lucky to have an extended Christmas this year celebrating the week before Christmas with a Japanese feast and then on Christmas Eve I decided to do some more traditional food for the 4 of us!! And we proceeded to eat the leftovers from Christmas Day till New years Eve!!

I used my favourite Yolande Zarins tablecloth and napkins.

I was so excited to set my table for Christmas Eve dinner, I set it on Saturday night – 4 nights early!! I had just collected my early Christmas pressie 4 new dinner plates and a new serving platter form my favourite ceramics lady Sallee Warner. I got so excited setting the table I proceeded to put all my Sallee Warner Ceramics on the table that I have collected over the years and was very surprised at how many beautiful pieces I have. It turned out lucky that I set my table early because on the day of Christmas Eve I ended up delivering 3 Thermomix!!

I bought this gorgeous table runner and matching Christmas crackers in Newcastle, however it’s a Melbourne company called Milligram that make them.
In keeping with the theme, I also got out a few of my other special Aussie designed tableware including my Dinosaur Design pieces.

On the day before Christmas Eve, I went to visit my Chef friend Eloise Emmett who had promised to help me with my Turduckenail – Thank goodness she did because I was very slow at deboning the birds. She had helped me make a Turducken on a couple of years ago and it was delicious. I had some quails in the freezer so thought I was being inventive by adding the quail in too. But it turns out Ellie had already done that a few years ago! Ellie took out the bones from the Turkey leaving the legs and wings in place, I deboned the duck and cut the legs and wings off the deboned jumbo quails (we ate those for dinner that night with a teriyaki sauce YUM!) So we placed the Turkey into the baking tray and then the duck inside that – the small chicken inside that and the quail meat followed by a thyme & bread stuffing. Then it was secured into place with a couple of skewers. See Ellie’s recipe here. I served mine with the leftover teriyaki sauce basted on towards the end of cooking. And used the bones to make a delicious stock for the gravy ( I forgot to take a photo of that gravy) I also had more stock left that I used to make an amazing mushroom broth.

You can see some of the layers of the different birds in the turduckenail
Mushroom Broth made with leftover turduckenail stock

So Christmas Eve dinner was the main event this Christmas I arrived home about 2.30 promptly placed the Turduckenail into the oven and steamed the potatoes in the varoma before roasting them in duck fat in the oven. I steamed the cauliflower in one thermomix while I made the bechamel sauce in the other thermomix for the cauliflower gratin and peeled and chopped the other veggies ready to roast. I used the thermomix to reduce the stock and make a delicious gravy. And I also made an amazing homemade butter and added my own homemade miso. This was to serve with the homemade sourdough bread I had baked the previous day, because we didn’t already have enough food!!

Watermelon & Strawberry Frose’ – recipe by Darren Purchese was perfect on some of our hot festive days

I had planned a few different desserts that didn’t happen so it was lucky my wonderful friend had made me a delicious Christmas pudding that we had for dessert with some thermomix made vanilla bean custard. We didn’t actually need any dessert but it’s just what you do isn’t it?

Homemade Sourdough with homemade Miso Butter (using homemade miso)
Turduckenail – deboned quail inside, deboned chicken inside, deboned duck, inside mostly deboned turkey and then roasted.
Turduckenail plate – it’s like lucky dip
Cauliflower Gratin
Duck Fat Roast Potatoes and Roasted baby Carrots
Roasted Veggies
Gingerbread gifts
Chicken Liver Pate’ gifts
Spice Biscuits
Saffron Peach Bellini
Espresso Martini
Hummus Dip
Summer Deliciousness

Summer Deliciousness

Summer is so great, eating fresh salads and grilled meats YUM!! Let’s get cooking and eating ASAP.

Grilled Quail with Fresh Field Grove Olive Oil recipe for Cherry & Cucumber Salad
Rannoch Farm Quail with a Quinoa, Citrus and Herb Salad

Sophia’s Kitchen Recipes

Sophia’s Kitchen Recipes

I love Sophia’s recipes they are easy to follow with ingredients we would all easily have available to us. Here are a few I have made so far πŸ™‚

Apple Crumble Pie
Sticky Date Pudding
Jerk Chicken from the Practice Mix Perfect cookbook
Naan Bread ( I made mine garlic naan)
Easy Basic Pizza
Salt, Fat, Acid, Heat

Salt, Fat, Acid, Heat

Ever since I first watched the Netflix series Salt, Fat, Acid, Heat, I have wanted to make this Japanese style beef short ribs recipe, I bought the book but I couldn’t find the recipe in the book, so watched the show again and wrote down the recipe & instructions. The stars aligned where I was able to purchase the most perfect ingredients to make it too. I attended the Bream Creek Farmers market and bought the aged beef short ribs from Leap Farm and I just got the authentic Japanese ingredients too. It was worth waiting for – so delicious!!
In the Mix 1

In the Mix 1

One of my favourite Thermomix cookbooks by Dani Valent. I’ve made so many recipes from this book already but some photos were on my old phone – so I’m very happy to cook, photograph and eat as many recipes from this awesome book again. YUM!!

Salmon Rillettes recipe by Philippe Mouchel – so delicious!!
Onion Jam Flan – recipe by Helene Meurer (minus the olives on top) Yummy & Easy recipe.
Herb Scrolls recipe by Madalene Bonvini-Hamel
Olive Bread – recipe by Nicolas Poelaert (who I’ve met a few times now & he even signed his recipes in my cookbook)
White Chocolate Crisps, Cumin and Cream – recipe by Sat Bains
Fig Syrup and Fig Muffins recipes by Dani Valent
Fig Grissini – (recipe in the book is for apricot and cardamom) Recipe by Caroline Velik – she is also the food stylist for the book and when she signed her recipe suggested fig as a replacement YUM!!
Quince Paste recipe by Jeff Brady who I have met a few times now but still haven’t got him to sign his recipe in the book. He is a true foodie!!
Beef Stir Fry recipe by Dani Valent
Chilli Lime Crumb recipe by Sam Massari
Chlorophyll Paste recipe by Tom Cockerill and Green Smoothie recipe by Dani Valent
Crumpets recipe by Jeff Brady
Tomato Shot recipe by Lynette Macdonald I’ve met her a few time to but have not got her to sign her recipe, I’ve made it heaps & love it so much even if you just want to make the tapenade it’s great.
Peach Margarita recipe by Dani Valent
Pumpkin Soup with Virtual Bacon Dust is one of my favourite soup recipes, so creamy & decadent – recipe by George Calombaris
Duck Liver Parfait, Gingerbread Crumbs and Chocolate Foam – unbelievably awesome recipe by Kym Machin
Scallop Mousseline with Lemon Caper Sauce recipe by Willie Pike
Spelt Pizza recipe by Jo Whitton
Beetroot, Pomegranate and Pistachio Salad recipe by Troy Payne
Fig Tapioca Pudding – recipe by Troy Payne
Kirche Ganache – made with Black Raspberry liqueur instead – recipe by James Petrie
Blue Cheese Eclairs – recipe by Kirsten Tibballs
Honey Truffles and Earl grey tea Truffles – Recipe by Kirsten Tibballs
Smoky Peanut Mole recipe by Paul Wilson
Vegetable Tempura recipe by Jane Etherton
Easter Eating 2019

Easter Eating 2019

I never need an excuse to eat or cook but I have noticed that I have been eating less chocolate than in previous years of my life. What is going on???? A few years ago when someone would ask me my favourite food I would say Cheese & Chocolate because everything is better with both of these ingredients right? Don’t worry I still love chocolate but I love dark chocolate & I am also having a love affair with Ruby Chocolate too!! My palate always leans to savoury food. YUM!! Last Easter I tried a recipe from Dani Valent’s In the Mix Cookbook a duck liver parfait with a chocolate foam & gingerbread crumbs!! Wowsers!! It was soooooo good!!

So I am officially starting a new Easter tradition (in my belly at least ) and this year I made Tazziberry Hot Cross Buns to go with the same Dark Chocolate Foam (it’s kind of like a mousse) and I made chicken liver parfait which I added tazziberries, truffle & black garlic to the recipe!! I am going to confess to have eaten almost the whole thing by myself over the course of a few days!! And I am not sorry at all!!

Easter Treat – Tazziberry Buns with Chocolate Foam & Chicken Liver Parfait

Speaking about homemade Easter buns, I can not be bothered putting the crosses on top unless it’s made out of something delicious like chocolate or cream cheese YUM!! Don’t be scared to choose your own Easter Bun Adventure when it comes to flavours your imagination is your only limit just use the recipe from the Basic Cookbook & add whatever combination of fruits berries, nuts or chocolates you like. You can see some of my crazy creations here

Tazziberry buns

The next thing I am going to include in my new Easter Tradition is Ellie’s Taramasalata recipe which I hope she will be releasing very soon because it’s absolutely delicious!! I don’t personally see the need to only eat seafood at Easter, I love seafood all the time so I’m happy to oblige.

Chilli Mussels from the basic cookbook are still my favourite served with crusty sourdough bread & homemade saffron butter!! YUM!!

Eloise Emmett recipe for Taramasalata
Chilli Mussels with homemade saffron butter on crusty sourdough bread
Pretty in Pink – Ruby Chocolate Dessert (made by my BEST friend Christine)
Ruby Chocolate Hot Cross Buns
Homemade Chocolates from the In the Mix Cookbook – Chocolate and Honey Truffles, Earl Grey Truffles & Ganache (I used Black Raspberry liqueur instead of the Kirsh)
Chocolate and Honey Truffles and Earl Grey Truffles
Ganache – I used Black Raspberry liqueur instead of the Kirsh