sharing recipes from one generation to the next
Happy 2014 to all my wonderful followers and inquisitive visitors. I hope the New Year brings you all renewed energy, inspired creativity, recipes to drool over and a clean up fairy for the kitchen.
My long time followers will know that we home swap. Homelink.org is a wonderful site with listings from all around the globe, homes of like minded people who are planning to travel to your hometown and would like experience life as a local. They may be tourists or adventurers or maybe they are like us who have family to visit without imposing long term hospitality on their nearest and dearest.
We are currently on a month long exchange in the hills to the west of the Brisbane a beautiful family home named “Heartland.”
The heart motif is evident everywhere, especially in the kitchen. The queen of hearts is a red “Le Creuset” cast iron heart shaped casserole dish.
In my borrowed kitchen I discovered in the back of a cupboard an aluminium cake storage tin reminiscent of my childhood. These tins were common in Australian homes in the 1950s and 60s a relic of time before cheap moulded plastics were common.
In my home swap kitchen I have not one, but two Chef’s Choice grinders filled with Himalayan Pink Rock Salt and organic black peppercorns. Ten cents of the purchase price of this fantastic product aids the McGrath Foundation, a charitable trust set up by Aussie test cricketer Glen McGrath and his wife Jane while they were struggling with Jane’s breast cancer. The Foundation works to raise breast health awareness and provides personal nursing support for all woman who are diagnosed with a breast malignancy. Sadly Jane McGrath died in 2008 aged thirty two.
In my kitchen I had an uncooked piece of Wagyu corned silverside. This blog was initiated by Leah asking me how she should cook a piece of corned silverside. It had been years since I had last prepared it so my instructions were hazy and the end result dissatisfying. Last week we talked about corned beef again and the merits of cooking it in the slow cooker then while browsing through a new paddock to plate butchery in Indooroopilly, the cuts of corned silverside caught my attention providing the perfect opportunity for me to redeem myself as the conduit of family recipes, albeit using a different method. Here’s what we did using the slow cooker.
The piece of corned silverside weighed a fraction over 1 kg. To the slow cooker bowl we added 2 roughly chopped carrots, 2 sticks of celery, 12 black peppercorns, 6 whole cloves, 2 bay leaves, 1 tablespoon of brown sugar and 3/4 cup of malt vinegar. We added the meat to the cooker then covered it with warm water. We then cooked the silverside in the slow cooker for 2 hours on high, 6 hours on low. At the end of an exhausting, long, hot and often frustrating day in the kitchen we served the corned beef simply with steamed baby potatoes and some greens. The best condiment we could manage was hot English mustard straight from the jar. The corned beef was melt in the mouth tender and incredibly tasty. It had disappeared before I even thought to take a photo!
In my kitchen are three fabulous new (for me) cookbooks, a Christmas gift from my chief taste tester. I have read many, many posts on WordPress referring to Ottolenghi and I’ve made a passing acquaintance with him on the TV, but now I’ve had a little time to peruse his books, I’m besotted. Three salads from the “The Ottolenghi Cookbook” graced our New Years Dinner Table, all were a fabulous.
Best of all, in my borrowed kitchen is my eldest daughter Leah, from Sharing the Food We Love. We came to Brisbane to spend some quality time with her. We have cooked and eaten together, shared wine and beers, we’ve talked and talked and talked some more. It has been, and still is quality time of the very best kind!
Thanks to Celia at Fig Jam and Lime Cordial for hosting the monthly IMK, a round up of what’s happening in the kitchens of food bloggers worldwide. Why not join in the fun!