I promised pictures from the Christmas party. Unfortunately not all the pictures turned out gastronomically decent.While we’re on the topic of food, i thought i’d throw in a few other memorable food pictures from last year as well.
For Christmas this last year I picked out a 5.6kg bird…among 20+…it didn’t seem to be too big. It sat in my oven snugly for 5 hours on Christmas day…kind of threw off my plans of roasting the beef and vegetables together with the turkey. That said, i had a plan B. Take the turkey out when its done, and while its resting for half an hour before carving, roast everything else.
The bird came out wonderfully tender and ooh..the smell of it all when you open the oven…so Christmassy and strangely satisfying. Everyone gets all nervous and all when it comes to roasting a turkey..but you shouldn’t be. Just think of it as an obese chicken. Here’s what i did:-
Loosely separate the skin and the breast, and push in lots of herb infused butter. Be careful not to break the skin. When it roasts, the butter melts and bastes the meat throughout the roasting process. Pat turkey dry.
Stuffing:- Onions, garlic, minced pork, celery, breadcrumbs, apricots, sage, rosemary and …i think that was all. Loosely cup handful of stuffings and shove it down the bird. Microwave an orange for 30 seconds and stuff it down the cavity.
Finally, rub (massage) the bird with EVOO, herbs and heavily season it. Loosely cover with foil and roast in a preheated oven at 180 degrees…about 20 minutes for every 500g.
Its all very Jamie Oliver inspired but what can i say… i love him his cooking (:
Smoked Salmon & Cream Cheese Vol au Vents
Whoever came up with the idea of dill and salmon deserves a Nobel. This was fairly straight forward. Mixture of cream chesese, sour cream and seasonings filled into little Vol au Vents, strips of smoked salmon on top and a little dill to complete it – not unlike a miniature Christmas tree heh.
I initially went for traditional deviled eggs – or Russian eggs if you’d like, but i thought sprinkling bits and pieces of crispy bacon fat would lift the dish. And it did. Spiced with dijon mustard and paprika, these little hors d’oeuvres were a hit with the crowd. Simply put as eggs and bacon in a mouthful…
Freshly Shucked Natural Oysters
Just before Christmas, a few of us went to Kailis at Fremantle. IMHO, fish and chips at Freo is overrated but theres the strange feeling to it that draws everyone back. Both locals and foreigners. Could it be the concept of dining by the Freo waters (which really smells of seaweed)? Or the fact that Perth is seriously lacking decent dining places? Hello restaurateurs?? Hear our plead for places with decent food and value for money please.
Back to Kailis. The fish was tasteless, chips were cold and greasy…the only thing i enjoyed on my plate (not pictured) was the banana fritter which i ordered as an extra.
The oysters…they were a huge disappointment! They certainly can and should learn a thing or two from Jerry Fraser. They were poorly shucked, tasted foul and oh so sandy. I popped 2 in and that was all. There was no creaminess neither the brineyness to it.
The prawns weren’t any better either. The four of us struggled to finish 12 prawns..thats only 3 each so you can imagine how bad they were. And it wasnt like we were full either – we headed off to Amanos later for some well deserved gelato (:
All you can eat meat and seafood – very few people shy away from this. For AUD34.90 per person, Hana BBQ at 318 William Street Northbridge offers quite a wide selection of buffet and desserts. Staying true to the concept of Korean BBQ, they have kimchi, nuts, beansprouts and other Korean sides you’d usually get – all you can eat. I’d definitely come back again just because i love Korean. And yes, NO MORE being vegan for me (:
Melon, Prawn & Chicken Salad
Totally random one but this is one of my favorite salad which i’ve been making quite often now. Rockmelon/cantaloupe with prawns and strips of grilled chicken breast. A little miracle whip and sweet chilli sauce and you’re all ready to go. Oh, thats how i like my eggs…boiled but not boiled to death.
I hope this post makes up for my unjustified absence…