gregalder.blogspot.com
Behind The Burners: WARM POTATO SALAD WITH SMOKED OCEAN TROUT AND QUARK
http://gregalder.blogspot.com/2014/10/warm-potato-salad-with-smoked-ocean.html
Food Philosophy . Foolishness . By Greg Alder. Monday, October 20, 2014. WARM POTATO SALAD WITH SMOKED OCEAN TROUT AND QUARK. Warm salads are what you eat on schizoid days of Autumn and Spring - warm enough to tease you into thinking it's Summer, but cool enough to not stay in your board shorts after sunset (if you were wearing them when the sun was up). So here's organic Dutch cream potatoes with Tasmanian smoked ocean trout, organic quark, Sicilian extra virgin olive oil, lemon juice and fried shallots.
gregalder.blogspot.com
Behind The Burners: STIR FRIED CHAR SIEW AND VEGETABLES
http://gregalder.blogspot.com/2014/11/stir-fried-char-siew-and-vegetables.html
Food Philosophy . Foolishness . By Greg Alder. Tuesday, November 4, 2014. STIR FRIED CHAR SIEW AND VEGETABLES. I love Chinese barbeque shops with their racks of glazed ducks, deep red char siew, links of lap cheong and crisp-skinned roast pork. There's one at Mermaid Beach that has the fattest, tastiest lap cheong, but it was the their char siew that caught my eye on this visit. Here it is with tatsoi, baby bok choy, beans sprouts and green chilli. STIR FRIED CHAR SIEW AND VEGETABLES. Posted by Rocket Man.
gregalder.blogspot.com
Behind The Burners: STIR FRIED CHICKEN WITH LOMBOK AND BOK CHOY
http://gregalder.blogspot.com/2014/10/stir-fried-chicken-with-lombok-and-bok.html
Food Philosophy . Foolishness . By Greg Alder. Monday, October 6, 2014. STIR FRIED CHICKEN WITH LOMBOK AND BOK CHOY. There's something about stir fries that makes me think of those speed dating events. You have a bunch of ingredients that haven't met. They get thrown into the wok, given barely enough time to say hello and a moment later they're unceremoniously scooped out onto a plate. STIR FRIED CHICKEN WITH LOMBOK AND BOK CHOY. Posted by Rocket Man. Subscribe to: Post Comments (Atom). Hey, Lady Grey.
gregalder.blogspot.com
Behind The Burners: MASTER STOCK PORK BELLY WITH BABY BOK CHOY
http://gregalder.blogspot.com/2014/10/master-stock-pork-belly-with-baby-bok.html
Food Philosophy . Foolishness . By Greg Alder. Wednesday, October 1, 2014. MASTER STOCK PORK BELLY WITH BABY BOK CHOY. I started this master stock about 12 years ago. I have topped it up quite a few times since then. It just keeps getting better and better. I use it, strain it, refrigerate it, remove any new fat and freeze the stock until I need it again. This time I used it to braise a piece of Berkshire pork belly from the Byron Bay hinterland about 50 kms from here. Posted by Rocket Man. Hey, Lady Grey.
gregalder.blogspot.com
Behind The Burners: January 2015
http://gregalder.blogspot.com/2015_01_01_archive.html
Food Philosophy . Foolishness . By Greg Alder. Friday, January 9, 2015. WAGYU EYE FILLET WITH AIOLI AND HEIRLOOM CARROTS. In 2015 I am going to be eating less meat. But not lesser meat. I see people buying meat I wouldn't feed our dogs (but then, they do have a love of wagyu so that's not a good guide). Anyway, I might eat less, but when I choose to eat meat I will choose the best available. WAGYU EYE FILLET WITH AIOLI AND HEIRLOOM CARROTS. Posted by Rocket Man. Links to this post. Review: At the Beach.
gregalder.blogspot.com
Behind The Burners: PEARL PERCH WITH HERB SAUCE AND SALAD OF FARRO, BEET LEAVES, BEANS AND BASIL
http://gregalder.blogspot.com/2014/10/pearl-perch-with-herb-sauce-and-salad.html
Food Philosophy . Foolishness . By Greg Alder. Monday, October 20, 2014. PEARL PERCH WITH HERB SAUCE AND SALAD OF FARRO, BEET LEAVES, BEANS AND BASIL. Pearl perch has a short season. It happened last Saturday and lasted almost until Sunday. It's short. There are some people who reckon it's the best eating fish in the sea. The fisherman at the weekly markets is one of these people. So here it is with a fresh herb sauce on a bed of farro grains, baby beetroot leaves, beans and basil. Posted by Rocket Man.
gregalder.blogspot.com
Behind The Burners: PRAWN PIZZA
http://gregalder.blogspot.com/2014/10/prawn-pizza.html
Food Philosophy . Foolishness . By Greg Alder. Tuesday, October 7, 2014. Making dough is satisfying, but messy. I don't have a solution for the messiness. All I can do is reduce the frequency by making a big batch, portioning and freezing it until I get the urge to make a pizza. I got that urge the other night. Here's a really simple one with prawns and Spanish onion. Posted by Rocket Man. Subscribe to: Post Comments (Atom). Search Behind The Burners. Follow Behind The Burners with bloglovin. FOLLOW THE ...
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Behind The Burners: September 2014
http://gregalder.blogspot.com/2014_09_01_archive.html
Food Philosophy . Foolishness . By Greg Alder. Friday, September 26, 2014. SEARED PETUNA OCEAN TROUT WITH THAI HERB SALAD. One of my favourite fish species. Rich, subtle, gorgeously coloured. I can feel it doing me good. This was quickly seared, skin side only, in coconut oil. A tangle of Asian microherbs on top, dressed with macadamia oil, rice vinegar, lime juice and a couple of drops of sesame oil. SEARED PETUNA OCEAN TROUT WITH THAI HERB SALAD. Posted by Rocket Man. Links to this post. Simple Mexican...
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Behind The Burners: September 2012
http://gregalder.blogspot.com/2012_09_01_archive.html
Food Philosophy . Foolishness . By Greg Alder. Thursday, September 20, 2012. You might have noticed no posts for 2 months. This is because I couldn't upload images. I got sick of trying and so simply posted onto the Behind The Burners Facebook page. However, I have decided to have another go after 2 months off. If you see a blur of posts over the next week or so, you'll know that all's well again. If you see nothing, well, you'll know why. Posted by Rocket Man. Links to this post. Review: At the Beach.
gregalder.blogspot.com
Behind The Burners: October 2014
http://gregalder.blogspot.com/2014_10_01_archive.html
Food Philosophy . Foolishness . By Greg Alder. Tuesday, October 21, 2014. RED CURRY OF PRAWN AND PUMPKIN. What staples do you always have in your refrigerator? I always have home made chicken stock, pizza dough, master stock, yum cha dumplings and bolognese sauce in my freezer. There's always a number of chilli sauces, red and green curry pastes, lard, jams and Lurpak butter in the fridge. Tonight, the red curry paste got a run. RED CURRY OF PRAWN AND PUMPKIN. Posted by Rocket Man. Links to this post.
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