WÜSTHOF cleaver Ultimate Christmas Gift Guide for Australian Dads, 2017

The World’s Worst Food Blogger – You Don’t Know…

I once had a wise teacher who liked to say, “You don’t know what you don’t know.”

He of course said it to try and convince know-it-all teenagers that he had something worthwhile to teach them. His point, I now realise, did not just apply to Year 9 English – it is entirely appropriate for all facets of life. The fact is, if you have no experience of something, you just don’t know what you are missing.
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8 hour steak, scotch fillet

My Sunday Photo – The 8 Hour Steak

My Sunday Photo for this week is titled The 8 Hour Steak

The title for this photo pretty well says it all. This excellent scotch fillet (rib eye) spent a glorious eight hours in the oven at just 60 degrees Celsius. I turned the oven up to 120 for the final 10 minutes. The 8 hour steak is an ultimate example of my cooking motto – low and slow.

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Bolognese, wooden spoon

World’s Worst Food Blogger – Bolognese

The World’s Worst Food Blogger series of posts is where I share my love of all things edible in a proudly non-Pinterest-worthy way. This particular post is all about the humble bolognese.

 

Firstly, If you are someone whose authentic Italian Nonna passed down a recipe for the perfect bolognese, then this post is not for you. I can’t compete with what you know and frankly, I’m a little bit jealous! This post isn’t about authentic, traditional food, it’s about quintessential Australian cooking – that is taking the best things from around the world and modifying them to suit your needs.

 

For me, the needs are simple. Something delicious, cheap, healthy, easy to make and able to be made in bulk. Something that can easily be frozen and taste just as good when it is defrosted. If those needs sound familiar to you, read on…

 

Ingredients – Bolognese

7 cloves of garlic

Olive oil

1.5kg lean beef mince

500g quality pork mince

Mixed herbs (to taste)

1 butternut pumpkin – finely grated

4 large zucchinis – finely grated

6 carrots – finely grated

2 jars passata

Salt (to taste)

The ingredients for this bolognese are fairly simple, and as I said before, cheap. After much experimenting, they are the ones that I have found to work best together to create a meaty-tasting bolognese that is actually 2/3rds vegetable. Feel free to experiment and tweak for yourself.

 

Equipment

1 large stock pot. And I mean large. It needs to hold approximately 7kg of ingredients. Alternatively, you can reduce the amount that you are cooking.

Sharp knives

Chopping board

Large wooden spoon

Food processor (optional)

Make sure that stock pot is large. It needs to hold approximately 7kg of ingredients. Alternatively, you can reduce the amount that you are cooking (but you will then have left for freezing into convenient and tasty instant meals). The food processor is optional. I discussed the merits of buying one in a previous post. In my opinion, for this kind of cooking, a food processor is a valuable tool to have. It dealt with close to 2kg or pumpkin in a matter of seconds. Overall it probably saved me about 20 minutes of preparation time.

Sharp knives are a must for any budding home cook. I would highly recommend acquiring one or two quality general-purpose knives (I was lucky enough to pick up a set of WÜSTHOF knives cheaply from a place that went out of business), but it’s also worth having a couple of ultra-cheap knives that you don’t mind abusing. I purchased a cleaver for $2 from a junk store over ten years ago. It’s by no means the best made knife around (Its plastic handle is warped from a dishwasher incident), but I keep it sharp and it’s perfect for peeling and chopping pumpkin.

 

Method

Bung the ingredients into the pot, in order, at the start of the day. Put a lid on it, turn the gas down low and let it do its thing. Stir and taste regularly and adjust seasoning to suit your tastes. Normally I wouldn’t add any salt, but a particularly sweet pumpkin meant that a tiny bit was needed to balance the flavours.

Additional benefits of starting early in the day include making the house smell amazing, and being able to sneak regular mouthfuls to ‘check the flavours’.

If you leave it for long enough, the kids won’t be able to tell just how veg-packed this bolognese is. All of that finely grated vegetable breaks down into a deliciously rich and tasty sauce.

Serve with pasta and a mountain of grated cheese.

After feeding the family until they are ready to explode, portion out the remaining food into freeze-able containers. This particular batch made 17 containers-worth (each container holding enough for 2 adults and one toddler). When you need a quick meal, simply boil some pasta, grate some cheese and microwave one of these bad-boys. Add a salad or some steamed veg for extra variety. The magic of this bolognese is that it somehow tastes even better when reheated.

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