garlic and pepper fillet with rocket.

get yourself some great beef fillet slice to an inch and a half thick then bash with a kitchen mallet coarse side down till about 1cm thick this will help keep steaks tender for a very quick cook must be pink in the middle of a very thin steak heat a griddle pan non stick if you have one sprinkle steaks with a little olive oil and rub in well crack some pepper over both sides and grate a clove of garlic and rub this paste well into steaks make sure steaks are at room temp place steaks in hot griddle and sear quickly for about 30 seconds each side turn steak over 4 times to get a nice griddle pattern on fillets

remove to warm plate serve with a simple rocket salad with olive oil white wine vinegar (to your taste) and a touch of pepper to bring out the peppery taste of the rocket you can add some spinach or watercress to the rocket

season steaks with salt to taste and enjoy this is a wonderfully easy dish.

bon apetite!

Goan spicy potato dry curry

love this dish you can make it with cauliflour any hardy veg cut to small sizes

or you can make it with lamb as well for a carnivorous dish

heat 2tbsns veg oil in pan heat till moderate heat add 1tspn of each ground coriander whole caraway seeds 

whole cumin and mustard seeds fresh crushed garlic and curry leaves ginger fry mildly till aromatic throw in potatoes cut to say 2cm cubes from one big potato fry quickly add some water and 2tbsns tomato puree then go nuts and stir away till all combined this is sort of like you cook a rissotto cooking adding liquids as you reduce so keep doing this because the potatoes have to be firm but tender add 1tspn or more garam masala salt pepper after the initial adding of liquids and you have fried up the dry herbs, all to taste add more tomato or water to pan, it just depends if you like it to be more tomato in base or not

again taste and season to your taste

cover and simmer till tender!

add some fresh coriander and chilli, rice and yogurt on the side spiced with a bit of cardamon

serves 2 as a side dish

Bon apetite.

french bistro open baked garlic bread

cut some great baguettes into 1 inch slices heat some olive oil in a non stick pan and toast till golden

put into a baking tray topped with finely chopped garlic a small knob o butter for each slice lots o cracked pepper and cheese of your choice ive used a mild tasty cheddar, bake uncovered for whatever it takes to be gooey and golden sprinkle finely chopped parsley over the top if you like for a fresh dash of flavour
yes very fatty bumba but enjoy all in moderation i loved it when the all seeing doctors told us red wine is great for you thanks guys and now eat more chocolate darker the better is good for us life is getting better indeed next week smoke more ciggies good for your heart who knows ha ha ha!

bon apetite

sicilian garlic parsley mushrooms/porcini on golden bread

heat some butter in a pan depending on how many mushrooms this will determine size of pan

saute gently sliced mushrooms add some finely diced garlic and when almost done add some fresh parsley

a dash of white wine vinegar and heat through (again all to taste make it over and over and make this dish your own) top crusty baguettes that have been toasted in a pan high heat with olive oil brushed onto the slices

add cracked pepper if you like pepper goes very well with mushrooms/ceps/porcinis whatever you like to call these fungi delights this is fantastic with parmeson scrambled eggs

My great open steak sandwich with smokey flavour. 

Get a couple o great porterhouse steaks trim all the fat, Jennifer Paterson is rolling in her grave but im going to add some great flavours to make up for the loss of sat fats!

leave steaks to room temp bash with a mallet spikey side down both sides till about 1cm thin

season with salt pepper heat a little olive oil in pan add some natural hickory smoke to it and cook steak both sides till browned and a bit bloooody just like Uma liked it at 'jack rabbit slims'

add very fine sliced orga tommys and red onion and pan juices to a half sliced and slightly toasted turkish bread

top with the onion add a few more small splashes of the liquid smoke top with your fave cheese i like a bit of vintage tasty cheddar and then some rocket you can eat it as is but i like to grill it first and then add cold rocket....yummo!
serves two lovely people.

Pan cooked King George Whiting.

This is one expensive fish up there with sea bass at nearly $50 aud per kilo so you have to cook this right

no baking or steaming for this fine fishy!

this is a simple dish that will reward with the sweet taste and the crispy crispy skin

heat olive oil(not much at all say 2mm deep) in a wide non stick pan, add fillets to seasoned flour (sea salt/ crackedpepper)

cover with flour a thin coating both sides

they said king george went mad i guess if he had eaten more fish the healthy oils may have saved him!

lay into hot oil flesh side down for 2 minutes then flip and finish off skin side down for say 7 minutes or less check check check with some tongs to see if skin is golden serve on plates skin side up with extra salt splash of fresh lemon juice serve with a crispy salad

this is truly one of my faves

Bon Apetite.

my fabbo poached pears with amaretto double cream.

get some sorta large and still firm pears cut in half and try to keep the stem top for looks on one of the halves remove the cores put into pan snug fit is best cover with a very good semi sweet white wine add caster sugar to taste should be a bit sweet, taste taste taste as ive always said add a few cloves some honey grated nutmeg and half a stick of cinnamon bring to boil then simmer gently till soft but firm

put some great double cream into a bowl at room temp and add drop by drop amaretto also at room temp whilst stirring furiously with a whisk drop by drop otherwise the cream will curdle

serve pear warm with a swirl of amaretto cream poaching liquid and chunks of really good 70% dark chocolata.

mmmmmmm!

 tapas idea #7659

roast a red capsicum or two in the oven 180c till slightly charred remove

let cool for a few minutes then peel skin off slice remove most of the seeds and stem

put into a bowl when still hot (as the peppers will take in more flavour) add olive oil white wine vinegar a touch of balsamic

and finely chopped garlic all to taste but should just be well balanced with the vinegar

not too acidic then heat a non stick pan with a touch of olive oil spray to a medium high heat and just place 2cm slices of a great french crusty baguette and keep watching and turning them put your exhaust fan on for this one but its painless and pretty quick or just toast them i like this way as its a bit more rustic looking

leave peppers till room temp even better a few days later

serve with the charred french baguette slices and maybe some fresh parsley
bon apetite!

french bistro potatoes

boil small potatoes till soft but firm

remove from water cool for about a half hour heat a small amount of olive oil garlic clove crushed and butter together

in a  shallow pan toss potatoes with sea salt and black pepper 
heat to high and just roll the pan gently till

  sorta crispy serve with juices and crusty french bread

this is a great accompaniment to a thick garlic pepper steak serve with a crispy salad

french bistro pan cooked fish.

mmmm a wonderful fave of mine and o so healthy

you can use bream fillets or rockling for this, a hardy fish is needed for the furious high heat sear needed for great charring so marinate fish in olive oil  salt pepper for an hour then heat nonstick pan to high heat add fillets and sear till slightly golden as in pic

meanwhile add some butter white wine to a small pan and simmer with a broken garlic clove fresh dill and a pinch of salt till hot and reduced by half, all to taste as ive always said!
but it should lean to the lemony side but not too much 

pour sauce over fish serve with crispy salad and crusty french bread to sop up all of the wonderful juices

bon apetite.