green is good.

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The backyard has always hated me, ever since I first hurled a fork into it three and a half years ago. The soil was compact and the grass never grew just right, when it grew at all. The main run of the tiny townhouse lawn’s a dirt heap that we hide from view and pretend doesn’t exist. On the other side the soil’s perfect; having tended to it as a simple flower garden and small herb garden that, has since, fallen from grace. Now it’s just been five months of staring solemnly at the once-great backyard project, followed by a sigh.

Boredom’s recently gotten the best of me – being on the last legs of the study break and having run out of lounging steam. I couldn’t take another day of nothing, so I went and lay outside. I can’t remember the exact thought train that led to the decision, but I looked to the shaded graveyard of a garden and just said ‘F**k it, let’s grow it again’.

Bigger, better, badder. A herb garden wouldn’t suffice anymore, the landlord be damned! If I want potatoes, I’ll grow them in a sack. If I want lettuce I’ll fill a pot with them. I had to take a minute to calm down when I caught myself poking around the house, questioning what I could drill holes in to grow food inside of.

I bought worms and started a compost heap, scoured the classifieds for someone selling pre-turned manure and everything else just fell into place.

I’ve picked out two potato species and ordered the seedlings – Kipfler and Kennebec, but It will be a month or more before we see much of anything from them.

The updates forthcoming, I’ll keep it at herbs for now.

 

 

Pizza, Hotdogs & Tacos! Oh My!

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…And it’s already f****n Friday.

I wanted to nail some, to me anyway, iconic “junk food” items. Sure, these items can just be grabbed at your local guzman, but why not funk it up at home a touch?

Amounts aren’t given for produce items or items where it really is up to the cook. Create your dishes how you like them, where you want them to go.

It’s also an excellent time (in Australia at any rate) to start growing a herb garden if you’re able. It’s such minimal work for maximum payoff and frees your wallet in the long run.
My picks are: Parsley, Thyme, Sage, Rosemary, Basil, Coriander & Mint.
rosemary and thyme are woodier plants, thus will take much longer to establish a root system than many others, so be patient with them.
watch your sage and mint and be prepared to throw it away or start throwing weekly mojito parties! These guys grow like crazy. 

 

menu.
homemade pizza (chicken/bbq pulled pork)
pulled pork and zesty slaw tacos
kransky hotdogs with “sauerkraut”

 

mix’n’match ideas.
replace kransky with pulled pork in buns.
replace taco shells with mini burger buns for cheeky sliders.
pulled pork & cheese toasties.

shopping list.

butcher
pork roast
chicken breast
kransky

grocer
red cabbage
coriander (or now is a good time to start growing your own)
onion
garlic
tomatoes
thyme (see the note for coriander)
mushrooms
corn
limes

misc.
mozzarella cheese
mini tortillas/hard shell tacos
olive oil
canola (vegetable) oil
salt
paprika
butter
white vinegar
chilli powder
cinnamon
cloves
garlic powder
onion powder
fennel seeds
dry yeast
plain flour (00)
semolina

please note: future recipes may assume ownership of these items.

Napoli Sauce

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ingredients | suggested amounts

canned/diced tomatoes | four x 400g cans
thyme
minced/finely grated garlic cloves | five cloves
brunoised (finely diced) onion | one
salt
sugar | one tablespoon
olive oil

1. heat olive oil in a large heavy-based saucepan.

2. add garlic & finely chopped thyme
cook until golden.

3. add onion
cook until translucent and tender.

4. add canned tomatoes, salt & sugar.

5. simmer for thirty minutes.
puree.

Pizza

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ingredents

pizza dough – 4 large pizzas

dry yeast -7g/1 sachet
plain flour (00)
salt
olive oil
water

a good video can be found here.

topping – chicken

thinly sliced chicken breast
napoli/tomato sauce (recipe here) | stir with pasta for extra meal
basil leaves
mozzarella cheese
sliced onion
sliced kalamatta olives

topping – pulled pork

pulled pork (see recipe)
bbq sauce
sliced mushroom (thick so they won’t burn)
sliced onion

1. This recipe will skip teaching pizza dough making. Refer to the video and one will be added to this site in the following weeks.

Serious pizza makers should consider investing in a baking stone (quite cheap from your local homewares store).
Pizza is cooked at 250°c for approximately 8 minutes (keep an eye on it).

Pork Tacos

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ingredients

pulled pork (see recipe)
mini tortillas
sour cream
coleslaw

red cabbage
coriander/cilantro
lime
olive oil
seasoning
corn

1. Wrap corn in alfoil with a stick of butter, salt and paprika.
cook in 160°c for 25 minutes

2. Remove corn from alfoil, cut cobs in half and then slice kernels away from the stalk.

3. Slice cabbage very thinly, rough chop the coriander and mix with corn kernels.

4. Lime, olive oil and salt to taste.

Pulled Pork

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ingredients

pork shoulder/roast

dry rub

3 tablespoon chilli powder
1 tablespoon onion powder
1 tablespoon garlic powder
3 minced/finely grated garlic cloves
salt
1/4 teaspoon cinnamon
1/4 ground cloves
5 tablespoon brown sugar

veg oil
1 jar salsa

    1. Mix all ingredients of the dry rub together in the slow cooker.
    1. Completely coat pork (fat and all) in the dry rub mixture.
    1. Place lid on slow cooker (still off) and allow pork to come to room temperature.
      rest for one hour.
    1. Heat a frypan/skillet/bbq to maximum temperature and bring veg oil to heat.
      seal pork.
  1. Place pork in slow cooker with jar of salsa on high.
    cook for 5-6 hours or until falling apart. 

HotDogs

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ingredients
“sauerkraut”

red cabbage
sliced onion
fennel seeds
vinegar
veg oil

kransky
bun
mustard

1. Pre-heat oven to 180°c. Heat a large frypan on mid-high heat, add 1/2 tablepsoon veg (canola) oil and fennel seeds.
fry til fragrant.

2. Add sliced onion and cook until soft and slightly translucent. Add very thinly sliced red cabbage.
fry until tender and cooked through.

3. Add 3 tablespoon of vinegar and cook for 5 minutes.
remove from heat.

4. Pierce kransky with a fork and place in oven.
cook for 12 minutes