THE WORST RECIPE PRESENTATIONS EVER – No 6

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Here’s a fun game day main dish or just for an every day dinner for football fans.

It has the addition of carrots to add just a little bit more of a nutritious punch. You can also shred vegetables like zucchini and add them if you’d like. Try the recipe in the ad (circa 1950s) if you’re feeling adventurous, otherwise, I recommend the updated version below.

Full of Fiber Football-Shaped Meatloaf

Prep time:  10 mins – Cook time:  1 hour

Total time:  1 hour 10 mins

Serves: 4-6

Enjoy watching the game and eating this healthy meatloaf! Your guests will never know it’s good for them!

Ingredients

  • 1 pound ground turkey
  • ½ cup oats
  • 1 grated carrot
  • 1 medium onion, finely chopped
  • 1 egg white
  • 2 tablespoons Worcestershire
  • 2 tablespoons horseradish
  • Salt and pepper
  • Ketchup
  • Onion

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl, add ground turkey, oats, carrot, onion, egg white, Worcestershire, horseradish, salt and pepper.
  3. Work the ingredients with your hands until they are well combined and stick together well.
  4. On a non-stick oven safe pan, shape the loaf into a football shape.
  5. Make a well on the top of the meat where the ketchup and onion decoration will go.
  6. Bake for about 50-60 minutes until fully cooked.
  7. Add ketchup to fill the well you created.
  8. Top with thin slices of onion, arranged to look like the football’s laces.
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BREKKIE IN MELBOURNE ANYONE?

Melbourne is Australia’s cafe and restaurant wonderland, full of great places to meet and eat, and there is no way any finite list could possibly encompass all the “beaut” options awaiting the avid foodie… so I’m not even going to try to make a broad list of my favourite joints. What I’m going to do is direct you to the places where you might have some of the most memorable breakfasts you’ve ever experienced. For those looking for something both exquisite and tasty, you can’t go past the following:

BATCH ESPRESSO

Jason, the owner/main barista knows his stuff. He has various baristing and cocktail awards. They serve Supreme Coffee and it is always good. They take the whole process very seriously – right beans, right grind, right extraction. I have never had a bad coffee from Batch and have been going there for 4 years.

Always packed on the weekend, but do yourself a favour and wait for a table to become available.

The food is unpretentious, interesting and really good. You can get toast with soldiers to remind you of your childhood, or a hearty potato hash with cornichons and a poached egg (I’d recommend an extra egg). Also seasonally adjusted fruit dishes and the usuals.

Atmosphere is kiwiana kitch meets Fitzroy cool.

Service is fast and friendly. Become a local and they’ll look after you like family.

Batch have also recently begun dinner on Friday nights – amazing food and from memory, all mains under $20.

 Batch Espresso | 320 Carlisle Street in Balaclava 

DUKES COFFEE ROASTERS

This place is one of my favourite coffee places and boasts many regulars. The coffee is fantastic, and the croissants are always fresh and tasty, especially the chocolate croissant and the almond croissant.

If you really crave a sweet brekkie, like a big stack of pancakes, but can’t quite bring yourself to throw all caution to the wind, why not sneak the sugar in stealthily? Dukes Coffee Roasters on Windsor’s Chapel Street do some of Melbourne’s best breakfasts, including a seemingly healthy avo and toast with poached eggs and humus, with the crafty addition of candied bacon a delicious and wicked twist.

 Dukes Coffee Roasters | 169 Chapel Street in Windsor

TOP PADDOCK

There’s something about fish for breakfast that makes us feel super-fresh and good to go. Richmond’s Top Paddock, a vast but strangely cosy industrial space on Church Street, does a scrumptious white anchovies on toast with Jamon Serrano, padron peppers and Manchego cheese, which perfectly balances the sweet with the salty.  And if fish isn’t to your taste, check out the blueberry and ricotta hotcakes – (Only $18) with berries, organic maple, seeds and double cream. A must-have, signature dish.

Top Paddock | 658 Church Street in Richmond

CHERRY & TWIGS

Granola is another sure-fire bet for keeping the hunger bug at bay until a civilised lunchtime without multiple mid-morning snacks, but it can be a little dull. Not so at Cherry & Twigs, in a little laneway just off Flinders Lane (so Melbourne) in the CBD. This super-cute spot serves up an incredible feed dubbed the breakfast pudding, blending granola with avocado (yep, you read that right), Melbourne City Rooftop Honey and fresh fruity goodness.

Cherry & Twigs | Shop 1B, 555 Flinders Lane in Melbourne

LOLO AND WREN

If breakfast sometimes seems like a major pig genocide in progress, why not dodge the bacon sides with the awesomely light and crispy corn and zucchini fritters at Lolo and Wren in West Brunswick? They come loaded with peperonata, Meredith Dairy goats cheese, avo and Chilean salsa. We want former Richmond Hill Larder chef Franco Caruso’s secret recipe.

Lolo and Wren | 484 Albion Street in Brunswick West

SOUTH OF JOHNSTON

While we’re on a vego kick, Collingwood stalwart South of Johnston does a magnificent plate of field mushrooms served up with juicy cubes of beetroot and silky fetta on a hearty bed of sourdough that will fire up the engines for sure. The menu is extravangently flexible – granola with fresh or poached fruit and vanilla-bean yoghurt; tender chargrilled lamb on cous cous with feta, pine nuts and tahini; or a triple-stack of pancakes with organic bacon (if you wish), berry compote, flaked almonds, Jock’s ice-cream on the side, and a bottle of real maple syrup left on the table.

‘There are egg breakfasts: scrambled and folded with goats’ cheese and truffle oil; fried eggs and kaiserfleisch; or soft-poached and saucy with sugo, black olives and spicy chorizo.

The menu’s not startling and owner McKenzie says it’s not trying to ”reinvent the wheel” but it’s across-the-board good and timely. On a packed Sunday, meals arrive with pace and all together. It’s these basics that many places struggle to get right but seem second nature at this highly organised cafe.

South of Johnston | 46 Oxford Street in Collingwood

HAMMER & TONG 412

Tucked in behind 412 Brunswick Street, Hammer & Tong is a stylishly simple and bright space that plates up sterling feeds all day long, but we’re big fans of the heart-starting breakfast ramen, with bacon and egg swimming in bacon dashi with oyster mushrooms and spring onions.

Hammer & Tong 412 | Rear 412 Brunswick Street in Fitzroy

ZAATAR

Run by the sons of A1 Bakery’s Chafic Choueiri, Coburg’s Zaatar on Sydney Road offers one of the biggest and best breakfasts for the smallest budget, with their Big Breakfast coming in at a meagre $12.50. Doling out moreish slices of soujok with baked eggs, labneh, mint, olives, tomato and cucumber with a heap of Lebanese flat bread – it’s a steal.

Zaatar | 365 Sydney Road in Coburg

DUCHESS OF SPOTSWOOD

And finally, if you’re in the mood for something a little decadent, Duchess of Spotswood’s Duchess of Pork serves up a slab of crispy pig’s jowls with truffle sauce and fried eggs heaped on sourdough. Yummo.

Duchess of Spotswood | 87 Hudsons Road in Spotswood

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ARE YOU UP TO THE CHALLENGE?

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Barbeque Potato Crunch Dog

Mummy Dogs

Pretzel Dogs

Homemade Pretzel Dogs Recipe | Little Spice Jar

French Toast Hot Dogs

Recipe: Hot Dog Sauce

chili cheese dogs

french fry and hot dog pizza.

Texas Corn Dogs

New York Street Dogs

Chicago Dogs

Bruschetta Dogs

Pekingese Dogs

Chili Cheese Dogs

Bacon-Wrapped Splitters

BBQ Dogs

Frito Dogs

Hog-Tied Cheese Dogs

Vidalia Dogs

BLT Dogs

California Dogs

Pizza Dogs

Po’ Boy Dogs

French Poodles

Jerk Chicken Dogs

Siberian Huskies

Hot Diggity Dogs

Sausage-and-Peppers Dog

Curry Dogs

Onion-Smothered Dogs

Surf Dogs

Philly Dogs

Low-Country Dogs

Taco Dogs

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THE WORST RECIPE PRESENTATIONS EVER – No. 7

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CW STONEKING COMING TO THE BEST BARS IN NEW ZEALAND

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Recorded in Castlemaine, Victoria,  Gon’ Boogaloo is the first album from Australian based Stoneking in six years and follows up his hugely successful Jungle Blues – a release that saw him break Europe with a series of sold-out shows and led to appearances at all the major festivals as well as tv and radio spots for the likes of Later With Jools Holland and jazz star Jamie Cullums BBC radio series and major press coverage that saw the broadsheets, tabloids and major music mags all unite in praise for a man Word magazine described as The most authentic twenty-first century voodoo-jazz-blues-delta-dixie experience of them all.

But who is CW Stoneking? Rumours of his past are rife – he had been a boxer, that he lived in a stolen car on the outskirts of town, that his body is covered in tattoos and he doesn’t cook. And then theres the one about him being once seen in a very different incarnation – playing lead guitar with a heavy-rock band called The Berko Boys in a Sydney. Some said he looked more like a hillbilly David Lee Roth than a Delta bluesman, with long blond hair, a black skivvy, balaclava and a stuffed fox perched on his shoulder. His bandmates were dressed as a game-show host and rodeo clown. Or so they said.

What we do know is that he was born in the secluded town of Katherine, Australia to American parents (his father, the author – and occasional screenwriter for TV shows such as Mission Impossible – Billy Marshall Stoneking, emigrated in the 70s – the bumper stickers said, America, love it or leave it. So I left. – and then brought up in the Aboriginal community of Papunya (pop. 299) his love of the blues was nurtured in his teens and his skill as a writer and performer honed in some of the most God-forsaken bars of Australias outback before travelling the country solo and then with the band The Blue Tits. His Australian debut album from 2006 King Hokum got the ball rolling but it was with the release of Jungle Blues that things got serious and since then he hasn’t stopped. ALBUM AVAILABLE from 17th OCTOBER

NZ Tour – November 2014

5th – Tuning Fork – Auckland (www.tuningfork.co.nz)

6th – King Street Live -Masterton (www.upwithpeople.co.nz)

7th – Bodega – Wellington (www.bodega.co.nz)

8th – Coronation Hall – Dunedin (www.eventfinder.co.nz)

9th – Churchills Live – Christchurch  (www.eventfinder.co.nz)

Tickets on sale Monday September 8th 

http://www.undertheradar.co.nz/tour/3838/CW-Stoneking.utr

“This record which took me years to come by, was finally recorded live in 2 days, without any overdubs, or edits using only 2 microphones, into a 2-track Ampex 351 1/4″ tape machine out of Capitol Records.”  – CW Stoneking – September 2014

Listen to new single Get On The Floor (out Sept 19) here:

https://soundcloud.com/carolineaustralia/cw-stoneking-get-on-the-floor/s-TEEGn

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WING KEE’S “GATE OF THE 6th HEAVEN GARLIC CHICKEN”

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Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Yield 4 servings

Here’s a slightly adapted version of a take-out favorite from the famous and intriguing hole-in-the-wall Chinese eating joint in New York City, Wing Kee.  Secret meeting place  of the rich & famous and a gaggle of underworld identities, including John Dillinger who regularly patronised this eatery up until his death.  Wing Kee is now long-gone, but the stories and legends persist, along with this much sought-after Chicken recipe that brought the world into this tiny hideaway in the 1930s and 40s.

Experience one of the most tasty Asian dishes ever concocted in the comfort of your own home, baked to crisp perfection… and because It’s baked, it’s healthier, cheaper and so much tastier!

Ingredients

    • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
    • Kosher salt and freshly ground black pepper, to taste
    • 2 large eggs, beaten
    • 1 cup Panko* for flavoring
For the honey garlic sauce
  • 1/3 cup honey, or more, to taste
  • 4 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon Sriracha, optional
  • 1 tablespoon cornstarch
  • 2 green onions, thinly sliced
  • 2 teaspoons sesame seeds

Instructions

  • Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  • Season chicken with salt and pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat.
  • Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes.
  • In a medium saucepan over medium high heat, combine honey, garlic, soy sauce and Sriracha, if using. In a small bowl, combine cornstarch and 1/3 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes. Stir in chicken and gently toss to combine.
  • Serve immediately, garnished with green onions and sesame seeds, if desired.

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Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

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REVOLUTIONARY FARE

At this point of the northern hemisphere summer, when you’ve already got quite a few backyard parties and beach picnics under your belt, you’re probably starting to feel a little smug about your entertaining abilities…

Hot dogs on the grill? Child’s play.

S’mores? Piece of (melty, chocolaty, marshmallowy) cake.

So, in the spirit of “Trying New Things”, let’s turn your typical fireside fare on its ear, amping up the excitement with blazing-bright flavors and surprising ingredients into what looks like becoming a late season routine.

Here’s a little something to get you started.

tumblr_inline_n8rdxmYBTx1rhg4g8Chimichurri Chorizo Dogs

Mexican-style chorizo sausages
Hot dog buns
Pickled onions
One bunch of scallions, white ends removed
Chimichurri sauce (recipe to follow)
Adobo mayonnaise (recipe to follow)
Roasted jalapeno salsa (recipe to follow)

On a grill, or using a grill grate over an open fire, cook sausages for 15-20 minutes, turning often. Cook scallions directly on grate until charred and set aside. If desired, toast hot dog buns by placing the opened buns on the grill for a few seconds. Once cooked, assemble hot dogs and pile on your toppings.

Chimichurri Sauce
2 bunches flat parsley, chopped
3 cloves garlic, minced
1/2 cup olive oil
3 tbsp sherry vinegar
2 tbsp oregano
zest from one lemon
2 tsp red pepper flakes
salt and pepper, to taste

Pulse all ingredients in the bowl of a food processor until well combined. Can be made up to one week in advance.

Adobo Mayonnaise
1/2 cup mayonnaise
1 (4 oz) can chipotle in adobo, liquid only

Stir together until incorporated.

Roasted Jalapeno Salsa
1-2 jalapenos
1 pint cherry tomatoes, diced
1 tbsp olive oil
juice from 1/2 lime
1 tbsp cilantro, chopped
salt and pepper, to taste

Using tongs, place whole jalapenos on the grill and cook until charred, turning to achieve all-over color. Remove from heat and allow to rest until slightly cooled. Remove the charred skin by rubbing with a towel. Dice the roasted jalapeno, removing all or most of the seeds. In a large bowl, mix diced jalapeno, tomatoes, oil, lime juice, cilantro, salt and pepper.

tumblr_inline_n8rdxypWUK1rhg4g8Grilled Corn with Cilantro-Lime Compound Butter

Corn on the cob, silks removed, husks intact
Compound butter (recipe to follow)
Cojita cheese, crumbled
Cayenne, or chipotle, to taste

Without completely removing, pull back husks to take off the silk. Replace husks over corn and soak cobs in cold water for at least ten minutes. Drain and shake off excess water. Transfer to grill or grate and cook in the husks 15-20 minutes, turning about every 5 minutes. To serve, pull back husks and generously slather with compound butter. Add a dusting of cayenne and some of the crumbled cojita to each.


Cilantro-Lime Compound Butter
1 1/2 sticks unsalted butter, at room temperature
Juice & zest from half a lime
2 tbsp cilantro, chopped
1-2 tsp salt

Combine all ingredients in a bowl. Using a pastry cutter or knife, cut into all ingredients until well combined. Transfer mixture to a sheet of parchment paper and roll into a log, twisting each end to seal and tighten. Refrigerate until firm.

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