The “Roe Boat” was fantastic – some thin “Brik” pastry and a spoonful each of
the roe. They suggested to eat it all together (around 3” long), but I had it a
bite of each roe individually starting with the Sea Urchin and finishing with
the Salmon Roe.
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Chris Palmer
Sent: Tuesday, 6 April 2021 3:05 PM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: mmm food
Very carefully :-)
For handling sea urchins one needs to wear gloves or pre-trim all the sharp
spines.
Then cut them carefully in half and extract the orangey sacs which are the
edible parts.
These are then usually served raw, like oysters/clams/sashimi, or on a bed of
warm rice
or maybe splashed with a little lemon juice. Very seafoody flavour with a soft
texture.
Chris
-----Original Message-----
From: Jo Melmer
Sent: Apr 4, 2021 10:34 AM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: mmm food
Got way behind! Curiously, how is sea urchin served?
Happy Belated nniversary!
Jo
On Mar 30, 2021, at 8:13 AM, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
Hi Vicki
Gerringong didn’t fare too badly rain wise – steady but not flooding. The
Friday of the 19th we travelled to Sydney amid dire predictions of road carnage
and heavy rain flooding. We got lucky in that super bad weather things took
24 hrs longer than forecast. So we stopped at Sydney Growers markets looking
for red Jalapenos for smoking to make into hot sauce. Talk about a cheap
“holiday” as it felt like we’d been dropped into an exotic Asian market with
all the different nationalities, languages and food abounding. So we couldn’t
find any Jalapenos (again) so back to plan B of smoking Capsicums and
Habaneros. This African dude was saying taste… try it’s hot u know… “No shit
Sherlock.. I know how bloody hot they are…
Anyway, more importantly, we went to Huberts Restaurant for dinner.. a smoking
hot restaurant straight out of post war France, with old school French cuisine…
and we’d been booked in for months.
https://www.restauranthubert.com/<https://urldefense.com/v3/__https:/www.restauranthubert.com/__;!!Nd8K6TfUt9jcQpcU_mCx!_cjeBLi3UT5KKxCuHBdKU7e_rIn4cbW829_jSuH8uwfuZy_9KSMXBLA2vISqXnMbBjSsVQ5E$>
We did a whole lot of small plates, and roped In the Sommelier to match wines
up from the good selection they had by the glass. Memorable meal for our 25th
Wedding Anniversary…
Roe Boat Sea urchin, trout roe, avruga tart
Tartare de Thon Raw yellowfin tuna, lemon jam, bay oil
Escargots XO Roasted snails, XO butter, Hubert baguette
Prime Beef Tartare Wagyu topside, classic condiments
Crabe et Espelette Spanner crab, espelette, mayonnaise, brioche
Duck Parfait Liver mousse, maple syrup jelly, Hubert baguette
Pommes Anna Layered potato, beurre blanc
So then this week I smoked all the chillies, and made up a good batch of
Chipotle sauce, including a smoking hot version heavy on Habanero and Birds
Eye chillies, but also notched up on the Vinegar a bit to make it a thinner
sauce. I also did a 1.5kg batch of garlic confit.
Interesting in that you’re making soup as tonight I made up a pot of pumpkin
soup, pumpkin being super cheap so I had some to use up.
So yes to Easter… we’re “camping out” with all the mod cons and newly
constructed desert landscape fire pit a.k.a our backyard, and I’m smoking
food for friends as someone said “not bloody deboned lamb again”…. So I can run
the smoker and setup camp easily enough together.
Not sure how much energy I will have after pitching camp to do much more food
wise than that, but we’ll see… I would like to make some Tom Kai Gai as it’s
been quite while…
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx] On Behalf Of Vicki Taylor
Sent: Sunday, 28 March 2021 5:42 PM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] mmm food
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.
<image001.jpg>
Before we went out I started to make low carb lasagne
http://www.dietdoctor.com/recipes/keto-lasagna<https://urldefense.com/v3/__http:/www.dietdoctor.com/recipes/keto-lasagna__;!!Nd8K6TfUt9jcQpcU_mCx!9OgKuLpydC94hOnXJjMd3TcVbYB8KsYlGiVX9tNZXu7Pnw_vgMNDMNr98mQstCvEmtMAYcsp$>
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. 🙂
<image002.jpg>
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<https://urldefense.com/v3/__https:/www.womensweeklyfood.com.au/recipes/lamb-shank-vegetable-and-lentil-soup-12908__;!!Nd8K6TfUt9jcQpcU_mCx!9OgKuLpydC94hOnXJjMd3TcVbYB8KsYlGiVX9tNZXu7Pnw_vgMNDMNr98mQstCvEmtam7TqH$>
(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. :-)
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