Tag Archives: Salt

I’m a Spike convert | Shout out to the Salmon Fishing Queen

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In Late May Barb from Life in the Foothills blogged that she spiked a chicken. I wrote a comment that I’d not heard of Spike and I’d have to go looking for it. Very kindly Barb sent me a bottle from the US to Australia. The website describes Spike as 39 different herbs, spices and vegetables all lovingly blended with just the right amount of salt! The original version contains salt crystals (earth and sea), nutritional yeast, hydrolysed soy protein (NO ADDED MSG), mellow toasted onion, onion powder, orange powder, soy granules, celery leaf powder, celery root powder, garlic powder, dill, kelp, Indian curry, horseradish, ripe white pepper, orange and lemon peel, summer savoury, mustard flour, sweet green and red bell peppers, parsley flakes, tarragon, rose hips, safflower, mushroom powder, parsley powder, spinach powder, tomato powder, sweet paprika, celery seed ground, cayenne pepper, plus a delightful herbal bouquet of the best oregano, sweet basil, marjoram, rosemary and thyme.

I’m very grateful to Barb for sending me this bottle (Nikon D90)

On Sunday afternoon I prepared a slow cooked pork belly dish for lunches this week at work. I Spiked it.

This was my lunch container today at work (iPhone) Also on Instagram http://instagram.com/p/Mj8YQYxNLh/

On Sunday evening I prepared pumpkin soup. I Spiked it.

I love pumpkin soup. (Nikon D90)

This evening I roasted a Chicken Maryland. I Spiked it.

This is the way Barb explained to use Spike. Rub in oil then rub in Spike. (Nikon D90)

This is the way Barb explained to use Spike. Rub in oil then rub in Spike. (Nikon D90)

Again, thanks Barb. I have more chicken this week and Spike will be used.

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Roast lamb and smashed potatoes

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Some time ago I had the best roast lamb at a friend’s house. It was an awesome dinner party. This week I’ve eaten a good share of lamb (Australia Day dinner. Yes it’s lamb again. and Lamb cutlets with mint sauce and radish salad) and just feel the need for more. I didn’t feel the need to buy a shoulder, rather Coles had cheap lamb bones on sale which I thought would be good enough since they were ribs. Intercostal muscle is always tasty although it can be tough, so it needs long slow cooking.

Following my friend’s advice I laid down a bed of garlic and rosemary and overlaid that with lamb. On top I put in more garlic and rosemary and then covered snugly with aluminium foil. I placed the tray in a hot oven 240 °C for 30 minutes and then turned it down to 150 °C for a few hours. When it was ready I pulled the tray out and allowed the meat to cool enough for me to pick the meat from the bones and then put on my dinner plate.

These were cheap as at Coles.

There was lots of garlic. I pity friends who sit near me tomorrow.

The smashed potatoes were made by boiling a few spuds until just tender, allowing them to cool, ‘smashing’ them with your hand and then covering with salt, pepper, herbs and butter.

After boiling and smashing, in the tray.

The spuds should be boiled to just soft enough to smash with the heel of your hand.

Cover with salt, pepper and your herbs of choice. I chose oregano.

The potatoes need to be seasoned well.

Butter is also important.

As I’ve said before butter (like bacon) makes everything taste better.

The bones came out with the meat soft enough to pull away.

It is always a feeling of accomplishment when meat is cooked the way you like.

Plated up lamb and potatoes.

I should have made some gravy, but in truth it wasn’t necessary.

Poh does a nice rendition of this which can be found at the ABC website.

For alternative guidance on smashed potatoes here’s a youtube video to assist.

The images were captured with Lumix point and shoot AVCHD Lite.

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Friday night Chinese at the Dumpling Inn

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Tonight we went to the Dumpling Inn in Macquarie. This is a really good small suburban Chinese restaurant. It is a Peking style cuisine with a good variety. It is one of my favourite local restaurants. I recommend the restaurant to anyone who enjoys Chinese food at reasonable prices.

Tonight we started with some spring rolls and then got stuck into a fried flounder in rock salt, fried squid in rock salt and shredded beef Peking style. This was a great combination. There was quite a bit of salt and sugar in this meal.

The first dish out was the fried flounder. This is the first time we’d tried this. The dish was huge and the fish was held in a basket fashioned from half of the flounder which was also deep friend. This had a great look to it. The chillies were mild but very nice along with the spring onions and pepper.

Fried flounder in rock salt

The next dish out was the fried squid in rock salt. This is an all time favourite.

Fried squid in rock salt

The final dish was the shredded beef Peking style. This has a salty sweetness that is so Moorish.

Shredded beef Peking style

There was no way I wasn’t going to eat the flounder dish. In the end I also bit the head off and enjoyed an eye. It reminded me of my childhood when Mum would cook a whole fish in a wok and we’d fight over the eyes to eat and the cheek flesh. Good times.

Empty flouder dish

Gary eating flounder

It was a big day for food. For lunch we went to Grill’d for the first time at Grill’d Belconnen. I had an Almighty burger. The only thing I would have added is a pineapple ring. Grill’d is a nice chain and serves good food. I would recommend the burgers.

Grill'd Almighty burger

Tonight was the end of the food indulgence. Come Sunday morning I need to be back in the zone of eating to maintain a healthful weight. It’s been an enjoyable week of feasting. I look forward to doing it again next year.

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