Oh heck, Intried to send a couple of pics...me and outlook at war😡
Sent from my iPad
Begin forwarded message:
From: Julia Leatherwood <julialeatherwood@xxxxxxxxxx>
Date: 28 March 2021 at 10:51:01 CEST
To: oz-food@xxxxxxxxxxxxx
Subject: Re: [oz-food] mmm food
OMG Vicki, for someone working so hard where do you find time to do all this
amazing cooking. I love pork belly or belly pork or pancetta here in
Spain..., whatever, I just saw on a video the secret for the best crispy
skin aka crackling... , Think it was on a Thai group...anyway the secret is
to pierce the skin with something sharp, make sure you have rubbed the skin
dry and salt it. Put in fridge overnight to dry and then rub off salt before
cooking really high heat for 30 minutes before lowering heat to finish up
cookng the pork. It is such a cheap cut but lush.
Re the Aussie floods...not heard much on the news here as still all about
Covid and the awful Meghan Markle 😰😡 however my sister in law sent a message
saying how devastating it has been, they are in Canberra but she and my bro
are heading down to their second home on the south coast, I,e, Tathra to
check damage, Steve, what about you. Are you OK!
As I am on my own here back in Spain I have not done much cooking myself
apart from a spaghetti Bol sauce and a Thai green curry. Just simple meals
for one on my griddle such as red peppers, zucchini, asparagus and pork or
chicken which I flavour with chipotle... Today have decided to go and treat
myself to a Sunday lunch out .. roast lamb dinner. Although being in Spain
naturally I prefer Spanish meals/tapas where I go I am made so welcome and
the cook, also a Julia, is amazing so I don’t feel daft dining alone plus
with social distancing everywhere is so quiet. Been twice since being here
for tapas, chicken wings and fish n chips.
We have sprung firward overnight so lost an hour🤔😩😡
Cheers all
Jukes
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Sent from my iPad
On 28 Mar 2021, at 08:41, Vicki Taylor <vicki@xxxxxxxxxxxx> wrote: Hello fellow foodies!
How is everyone? How are our Aussies going after the rain and floods? We’ve
gone very quiet. Partly my fault… have been somewhat drained in the last
several weeks, and haven’t felt particularly social. I’m back in the office
3 days a week and work is really busy so I’m just knackered at the end of
the day.
That means I have no energy or inclination to cook. On weekends I need to
make time to prep. Sometimes I manage it, sometimes I don’t! Last week I
made chilli oil (failure), chicken Thai green curry including the curry
paste (win!), and sauerkraut but my fermenting jars are in boxes somewhere
and I had to throw half out (semi-win – what’s left is looking really good
at the moment) and a batch of cauli mash for the freezer.
Today, after my usual weekend breakfast of the spicy Turkish eggs I’ve shown
you before, we went for a drive and ended up at the Kingston Foreshore for
lunch. The place we chose did ‘pub food’ and it wasn’t bad. Dohn enjoyed his
pasta and I enjoyed my pork belly with quinoa and apple salad. The skin on
the pork belly could have been more crisp, but the meat was
melt-in-your-mouth.
<Pork belly with quinoa salad.jpeg>
Before we went out I started to make low carb lasagne
http://www.dietdoctor.com/recipes/keto-lasagna and when we got home I ;
finished it. I cooked it in the ALDI air fryer oven – my old Corningware
casserole dish fitted perfectly. The pic was at about 17-18 mins (at
180ºC/350ºF) but I left it in for a full 20 mins because we like browned
crispy bits on the top and edges. 🙂
<Lasagne in air fryer oven.jpeg>
I haven’t cut into it yet. We’ve had our main meal for the day, and the plan
for this, as with last week's chicken Thai green curry, is freezer stash for
work lunches.
Next weekend I will probably do a soup. It’s been soupy weather lately… I am
thinking of this one as it’s one Dohn will actually eat:
https://www.womensweeklyfood.com.au/recipes/lamb-shank-vegetable-and-lentil-soup-12908
(but without the peas of course – I usually add baby spinach – and no
pancetta for Dohn). 😉
The other alternative, seeing as it’s Easter, although we don’t celebrate,
it could be a good time to do the 'Coscia di Agnello Farcita con
Finocchietto (Slow-Roasted Leg of Lamb Stuffed with Rosemary, Fennel Seeds
and Apricots)’ that Justin put us on to.
What are you all cooking?
Vicki. :-)