Winter is (nearly) coming to Sydney and it is getting cold for some Sydneysiders. Don’t laugh – today is 12-16 degree Celsius and many of us were shivering.
So I made a tummy friendly lamb shank soup with potato, carrot and quinoa. To spice it up a little, I added clove, bay leaves, cumin, paprika, chili flake and black pepper. I cooked it in a pressure cooker so it was an easy one-pot meal.
Recipe is as follows:Read the rest of this entry »
On the weekend we had a lovely lunch on Fort Denison, a small island in Sydney Harbor. It was for Nadine’s 40s birthday. Nadine was originally from Melbourne. She fell in love with Bill, a Sydneysider. She moved to Sydney and settled in his small waterfront cottage by the river. There they are raising 2 gorgeous kids.
Bill has IBS – but not just the ordinary IBS. He is sensitive to most ‘common’ food including coconut milk, soy sauce and packaged meat from the supermarkets. Cooking for Bill is not just a challenge, it is a war against the modern world that many of us accustom to.
Every time I create a FODMAP dish, I think of Bill’s challenges. What are we really feeding ourselves nowadays and what consequence would follow?
Shop bought meat balls is one those food that you rarely know what you get. In this recipe, I used basic ingredients and work on blending the ingredients to achieve the flavors. Hope you will enjoy it.
Recipe is as follows:
When I was in Beijing many years ago I visited a night market with hundreds of food stalls. About half of them sell lamb kebabs with a Xinjiang origin. Xinjiang is region located in North West China where Chinese Muslims and Uyghur people live, bordering many countries including Mongolia, Russia, Pakstan and India. I tried the kebab and was fascinated by the spices – it was the first time I tasted cumin. The meat, although, was dry and chewy – we have much better quality meat back in Australia.
Here is my version of lamb kebabs with cumin, Sichuan pepper, chili flake, coriander seeds, sesame seeds and sesame oil. I first marinated the lamb in cumin, salt and sesame oil. Then I made the kebabs and cooked them on the BBQ. Finally I added additional spices and sea salt to the kebabs. The kebabs were juicy and spicy.
Recipe is as follow:
Last weekend I threw a couple lamb legs on the BBQ. I added to the BBQ a tube of wood pellets in an a-maze-n pellet tube which was lighted with a blow torch. I rubbed the lamb legs with my favorite spices and a dash of BBQ sauce.
I slow cooked the lamb legs for 4 hours in the BBQ with the smoky tube underneath. The BBQ was placed under my recently installed white shade sails. There was so much smoke I was worried that my shade sails may turn brown.
The lamb was beautifully juicy, smoky and tasty.
Potato and pumpkin cake with rice flour, glutinous rice flour and tapioca flour, filled with cumin lamb (low FODMAP, gluten free)
I made some gluten free dough with potato and pumpkin for gnocchi and decided not to stop there – lets use some of the dough to make Asian style ‘bing’ (餅). ‘bing’ is a round flat bread often with a meat filling.
This bing is crunchy outside and soft inside credits to the glutinous rice flour.
Recipe is as follows: Read the rest of this entry »
Here is another pie/pastry filling I made this week. I used the spiced lamb with pumpkin in mini pies, puff triangles and round puffs. The mini pies and puff triangles looked immaculate (and hence uninteresting). The round puffs, however, was bursting with the beautiful lamb and pumpkin, looked so delicious and tasty so good.
Recipe is as follows: