Jun 25 2014
A very special cookie recipe born out of love for ginger, chilli and dairy intolerant Mum
Ryan and his love for ginger. “I have always loved ginger it is just so delicious, aromatic, and above all it soothes a sore throat with a bit of honey and lemon like nothing else! Ginger cocktails, ginger beer, ginger lollies, pickled ginger, it is all just so great but for as long as I can remember Ginger bread men and houses have been a personal favourite”.
These ginger cookies are special as my Mum has recently found out that she is allergic to dairy and as such often finds it difficult to get sweets that are ok for her to eat. These were an easy fix to remove all the dairy and make them Mum-friendly so we can all share the Xmas cookies. I also experimented with removing the egg from them to make them vegan friendly for some of my friends but I struggled to find a good substitute that worked with this recipe.
The chilli that I like to use in these cookies is a mix of some Ancho Chilli (grown, dried and mailed to Sydney by my South American friend) and hot red dried chilli flakes, this mixture gives a nice sweetness and a good kick!
- Who: Ryan Myers
- Home is: Sydney
- Family origin: Mum is from Perth and Dad is from England
- I can’t live without: Friends, climbing, good food and a tasty tasty beer
- Occupation: Retail
- Dream Job: Photographer!
- Currently I am obsessed with: My camera, climbing and cocktails
- Childhood taste: Hamburgers! We flew around a lot when I was younger and I always loved hamburgers from room service!
- I will always have in my pantry: Pasta and tinned tomatoes at the very least
- I learnt to cook from: Mum, my brother and TV cooking shows
- Currently I’m listening to: Bill Callahan, Zola Jesus, Congo Natty, Mos Def, and many others
- One day I must visit: So many places, next on my list is Japan
- Go to meal: Bacon and egg sandwich
- I am really good at: Eating too much food
- The unforgettable meal: The first time I ate bacon & pancakes, when that maple syrup met the bacon
- My piece of Sydney: Anywhere with boulders and something to climb
- Who does the dishes: Whoever doesn’t cook
Dairy Free Ginger & Chilli Cookies
Ingredients - Serves 8-10
- 2&1/2 cups plain flour
- 1Tbsp Ground Ginger
- 1 tsp mixed spice
- 1/2 tsp ground chilli (this is perfect! not too spicy, it just really brings out the ginger, if you want to spice it up raise in 1/4 tsp increments and give it a test)
- 1 tsp bicarb soda
- 1/4 tsp vanilla bean paste
- 1 egg yolk
- 100g brown sugar
- 125g Nuttelex (room temp)
- 1/2 cup golden syrup
- 1&2/3 cups icing sugar
- 1 Lime (incl. Zest)
- ground cinnamon to sprinkle
- Cookies. Beating the sugar & Nuttelex together in a bowl until it is smooth and creamy.
- Add in the egg yolk, golden syrup, vanilla bean paste & mix until combined.
- Mix together dry ingredients in a bowl then sift into the wet mix, there will be some chilli flakes that don’t make it through the sieve, just pop these in anyway. You want to mix this with a wooden spoon until everything starts to clump up.
- Turn out dough onto a floured surface and knead until the dough is nice and smooth (add flour if necessary).
- Cling wrap the dough and pop it in the fridge for about an hour.
- Rip off a section of baking paper the size of your tray. Roll the dough out on this to between 1/2 to 1cm thick. Use any cookie cutter shape you like. Use a knife to peel out the dough between your shapes. Repeat!
- Place trays in the oven and bake for 10-12 minutes (always good to do a test set of a few cookies to see how long they take, you want to pull them out just before they start to go a darker shade if you want them soft, wait 2 more minutes if you want them harder).
- Place cookies on cooling racks until cool and firm.
- Icing. Sift icing sugar into a bowl.
- Zest then squeeze the whole lime into the bowl.
- Mix until all combined.
- Use a butter knife and ice your cookies, sprinkle the ground cinnamon over the top.
Feb 18 2014
…and most people somehow manage to spoil it. Follow James’ simple and insightful steps on how to cook the perfect steak and you will be greatly rewarded. Promise.
James: This dish is a staple at our house. If you are a competent shopper and semi-competent barbecue manager, it is delicious. It is also infinitely variable.
Watch this: you’re a calorie counter? Skip the steak, use chicken breast and less butter. You’re vego? Tofu. Pesco? Salmon. Asparagus out of season? Bok choy. For a growing teenager? Add rice. For guests? Add toasted sesame seeds. Time poor? No egg. Et bloody cetera.*
*For more fun rhymes check out James’ rap tracks here.
The sauce – again infinitely variable: butter, something salty, something sweet, something vinegary – is the solution to almost any protein problem you might have. I promise. Riff on it.
The particular version of this dish I made for WDTD happened by accident. I was driving to one of The Big Two Supermarkets on a Sunday morning before Lucy was due to arrive. I had in mind that I would purchase some of The Big Two’s (surprisingly acceptable) salmon and some of their (surprisingly acceptable) Chinese broccoli.
As I drove, a handwritten sign for a farmer’s market at a local school caught my eye. Easy decision. The steaks are scotch fillet from Isis River in the Hunter Valley. The asparagus was grown near the Hawkesbury.
Some of you probably have a pretty good knowledge on how to cook the perfect steak to your own liking – with your very own dos and don’ts. But for those of you who haven’t got this under their belt – this post is for you, so read on! I always learn a thing or two (or even three) when I meet the fellow cooks. And this lesson from James is sure one that will stick with me forever.
First of all, it is very important to remove the steak from the packaging, pat dry evenly with paper towel, season with salt and let it come down to room temperature for about an hour. This will allow the steak to cook through more evenly and brown better. Please vary the ‘sitting at room temperature’ according to the thickness and size of the steak as well. The salt that has dissolved creates a delicious crust as the steak hits the hot barbie. You can of course cook this in the kitchen, best use a cast iron pan if you own one.
The salting process. This helps the meat to 1) maintain a bit more internal moisture in the long run – meaning, the moisture drawn out to the surface by the salt has time to be reabsorbed back into the meat; 2) tenderise the meat by breaking down the proteins, resulting in a softer and juicier steak. This process happens very slowly which is why it takes a while. Trust me, your patience will be greatly rewarded.
The last finishing touch. Brush your steak with a small amount of cooking oil. These days I am in love with truffle infused olive oil, so I might give this a try.
Cook the steak simultaneously from all sides (until springy to the touch for medium) at a gentle pace around 10-15 sec on each side for more even and fast cooking
- Who: James d’Apice
- Home is: My childhood home is in the Sydney suburb of Greenwich. That’s where these photographs were taken
- Family origin: Basically Anglo-Celtic but with an exciting, spicy surname
- I can’t live without: Family, the only people in my life obliged to listen to me complain
- Occupation: Solicitor
- Dream Job: Solicitor, but working fewer hours for more money
- Currently I am obsessed with: Drake
- Childhood taste: My Mum’s tortellini with cream, parmesan and bacon
- I will always have in my pantry: Oats
- I learnt to cook from: Partly my Mum and partly television chefs I used to watch with my Mum and now I gossip about them with my Mum
- Currently I’m listening to: Drake
- One day I must visit: Drake’s house
- Go to meal: Protein and greens
- I am really good at: Being a member of my family, cooking (duh), my job and finishing novels even if I am not enjoying them
- The unforgettable meal: My partner took me to Arras for my birthday one year. This is when it was in its old location in Walsh Bay. We’d been to better restaurants before and we’ve been to better restaurants since, but there was a little magic in the air that night. It was a Friday and the place was near empty. We slid through the courses and concluded with the patented (it’s not patented. Just a figure of speech. Be cool.) Arras tray of lollies. “Take as many as you’d like,” we were told, “and here’s a box for you to take some home for later.” I nearly cried. We’ve since been back a few times. If you like excellent all you can eat lollies, then go
- My piece of Sydney: There’s a rock near where I grew up in Greenwich. You jump from it into the harbour. I only plucked up the courage to make the leap after seeing my childhood neighbour Ben do it. We called it Jump Rock. Still do
- Guilty Pleasure: Watching Youtube clips of cricket from thirty years ago
- Who does the dishes: My partner and I. It (hopefully) works out around 50/50
The creamy egg yolk brings the already juicy and succulent steak to another level!
With a kitchen like this, I’d be doing the dishes all day
Ingredients - Serves 1
- 1 piece of steak – used here is Scotch fillet, the ribbons of fat that run through the meat keep it moist and tender while cooking
- 1 bunch of asparagus (or other seasonal greens)
- 1 egg
- 1 tbs soy sauce
- 1 tbs rice wine vinegar
- 1/2 tsp brown sugar
- cooking oil
- At least an hour in advance if possible, remove the steak from packaging and pat dry evenly with paper towel. Sprinkle over lots of salt. Leave steak out of the fridge and allow to come to room temperature.
- For the seasoning sauce. Mix the sugar, vinegar and soy. Add a teaspoon of water. Taste it. If you like it, that’s your sauce, done. If not, vary your proportions.
- Turn on your barbecue or cast iron pan on the kitchen stove until smoking hot.
- Pat your steak dry again then cook it simultaneously from all sides (until springy to the touch for medium) at a gentle pace around 10-15 sec on each side for more even and fast cooking.
- Put your asparagus onto the barbecue (or a separate sauté pan with a bit of oil if cooking in the kitchen) with a generous sprinkle of salt.
- The most important bit! If you skip this step then you don’t really deserve to cook or eat steak – just so you know. Take your steak off the barbecue and let it rest at least six or seven minutes to seal in the juices and keep the steak tender.
- Poaching the egg. Put some water on to boil on medium heat. Get it just below boiling. Crack your egg into a strainer (this means you will avoid all the stringy bits you normally get when you poach an egg), get the egg from the strainer into a small bowl then into the pot of just below boiling water, turn the heat off the pot and put the lid on. Come back in five minutes.
- Get the asparagus off the barbecue and put some butter on them.
- Slice up your steak after it has rested (this is not necessary, but helps if you are serving steak to people who ‘don’t like steak’). Serve asparagus on the plate and your steak on top. Season with the mixed sauce then top with the poached egg. Unbelievable!
Dec 24 2013
If you happen to have the right ingredients in your pantry (and bit of spare time), here’s your chance to satisfy your sweet tooth and desire for a curry fix. Dishes guaranteed to get you in a festive mood.
It’s Christmas Eve and my tree has yet to be decorated! But before I go on doing that I must share with you all this very special post of Niki’s festive Pandan Lamingtons and her authentic Malaysian Fish Curry. If you happen to have these ingredients in your pantry (and a spare time tomorrow morning), I suggest you whip these beauties up to wow your family and loved ones.
Niki: These pandan lamingtons came about as an extension of my family’s tendency to have a hodgepodge, east-meets-west Christmas affair in Australia. Sumptuous roast turkey will sit alongside a bowl of tender beef rendang. We’ll have roast veg on the side as well as little tubes of sticky rice. This year I wanted to do something different for dessert, so I gave a standard lamington recipe a very Malaysian twist!
Whisk eggs, pandan essence and sugar in a heatproof bowl over a saucepan of gently simmering water for 5-10 minutes or until light and frothy. This helps dissolve the sugar and also assists in increasing volume. Squeeze in 6-8 drops of green food colouring – enough to give it a festive green hue!
WDTD is in love with Niki’s cute and very lush little backyard that is packed with much green goodness!
Just a view of Niki’s backyard fresh produce, from clockwise: sage, vietnamese mint, silver beet, marjoram, grapes!! and basil
Picking some fresh coriander and lemongrass for the fish curry
- Who: Niki Aken
- Home is: Sydney’s Inner West
- Family origin: Sarawak, Malaysia
- I can’t live without: Trying new things
- Occupation: Screenwriter
- Dream Job: I’m doing it! I do crave nature though – my dream is to write from the country
- Currently I am obsessed with: Japan! (upcoming trip)
- Childhood taste: Cheese on toast. We only had it when my parents were exhausted, but this made it all the more illicit and sought after. I have to mention mum’s brownies too; I used to eat them and think I was the luckiest kid in the world
- I will always have in my pantry: Noodles, chickpeas, tuna, olive oil
- I learnt to cook from: My parents, trial and error, the internet
- Currently I’m listening to: New Beyoncé! AlunaGeorge, Drake
- One day I must visit: Sweden
- Go to meal: For brekkie/lunch: avocado on sourdough with pepper, olive oil and a wedge of lemon – original I know. For dinner: red chicken curry
- I am really good at: Repurposing leftovers
- The unforgettable meal: Befriended some locals in Nha Trang, Vietnam, who took us to a restaurant way off the tourist track. The chicken – which had had a great life wandering freely around the farm out the back of the restaurant – was killed to order. Our new friends also ordered snake and frog and every last bit of each was consumed. This wins for experience. In terms of sheer flavour explosions it would be Garagistes in Hobart
- My piece of Sydney: It’s a tie between Camperdown Park and Clovelly beach
- Guilty Pleasure: Maggie Beer burnt fig, honeycomb and caramel ice cream. Oh man!
- Who does the dishes: I wash as I go (ingrained from working at Macca’s as a teen) followed by whoever doesn’t cook, with dishwasher assistance
Niki: When I think of eating food with my family in Malaysia, fish curry always springs to mind. A popular Malaysian meal is fish head curry, but I’ve made a more accessible version with ling fillets. This recipe is my dad’s but I’ve made some adjustments.
Top right: Ernest Hemingway guarding the spices
I hope you enjoy this last post for the year 2013. Thank you all very much for your continuous and genuine support of this blog – especially to those who contributed. You have kindly opened your lovely homes and shared your time, creativity and beautiful recipes to WDTD. I look forward to discover more of what our amazing community has to offer next year and share it with you all. Have a very festive and safe holidays! xx
Malaysian Fish Curry
Ingredients - Serves 2-4
- 6 Small dried chillies
- 2 Fillets of Ling*
- Rice flour
- 2 Cloves garlic
- 1 Big brown onion
- Thumb size of ginger
- Thumb size of fresh turmeric
- 1.5 tbs Cumin
- 2 tbs Coriander
- 1 tbs Mustard seeds
- 1 tbs Paprika
- 2 tsp Curry powder
- 1 tsp Chilli powder
- 2 tsp Sugar
- 2 Stalks fresh lemongrass
- 4 Lebanese eggplants
- 2 Tomatoes
- 500g Okra** (about 8 or so)
- 2 tsp Fish sauce
- 250g Coconut milk
- 50-100 ml Water
- Vegetable oil
- Rehydrate your chilies in hot water for 15-30 minutes. Drain and roughly chop.
- Put your cumin, coriander and mustard seeds under the grill or dry-roast for about 5 minutes or until nice and fragrant. Pound in a mortar and pestle until fine (or whiz in a food processor).
- Cut ling into large chunks. Coat the chunks in rice flour. Fry in vegetable oil for about 5-6 minutes, turning once. Set aside.
- Finely chop onion, garlic, turmeric and ginger.
- Quarter the tomatoes. Cut the eggplant into 5 cm chunks. Top and tail the okra.
- Add vege oil to a medium-large pot. When hot, fry the garlic for a few minutes, then add the onion, turmeric and ginger.
- When onion is translucent, add the rehydrated chillis, cumin, coriander, paprika, chilli powder and curry powder. Stir and add the coconut milk gradually.
- Add the curry leaves and 2 tsp fish sauce.
- Stir in the eggplant.
- Pound the white part of the lemongrass, chop finely and add to the pot.
- Add 2 tsp sugar, the water, tomato and pineapple chunks.
- Reduce heat to cook at a high simmer for about 15 minutes. Stir in the okra after about 5 minutes.
- Taste, adjusting with salt/sugar to taste if necessary.
- Serve with white rice and garnish with fresh curry leaves and coriander.
- * You can use a different white fish if you prefer (ie. red snapper or hoki) but ling holds together pretty well for this dish.
- ** If you can’t find okra you could substitute zucchini, though I would insist you keep the tomatoes because they make sure the curry isn’t too uniform in flavour.
Ingredients - Serves 12
- 8 eggs
- 1/3 cup caster sugar
- 2 tsp pandan essence
- green food colouring
250g plain flour
- 30g unsalted butter, melted
- 400g shredded coconut
- 600g white chocolate
- 300ml pouring cream
- Preheat oven to 190°C. Grease and line your lamington tray (you could also use two square cake tins).
- Whisk eggs, pandan essence and sugar in a heatproof bowl over a saucepan of gently simmering water for 5-10 minutes or until light and frothy. (This helps dissolve the sugar and also assists in increasing volume.) Squeeze in 6-8 drops of green food colouring – enough to give it a festive green hue!
- Transfer to an electric mixer and whisk on high speed in a large mixing bowl for 10 minutes or until mixture has tripled in volume. Sift over plain flour in batches and, using a metal spoon, fold gently to combine between additions. Just before adding the last of the flour, fold through melted butter.
- Pour into prepared tin(s) and bake in centre of oven for 20 minutes or until a skewer comes out clean. Stand in pans on wire racks for 10 minutes, then turn out onto racks and cool completely.
- For the white chocolate coating, combine chocolate and cream in a heatproof bowl over a saucepan of gently simmering water. When the chocolate begins to melt, stir gently until combined and smooth and set aside in a warm place.
- Scatter shredded coconut over a tray. Cut the cake(s) into 4-5cm squares.
- Using 2 forks, dip each square into the ganache and shake or scrape off excess chocolate. (If ganache starts to thicken, place bowl over gently simmering water to thin.) Roll each square in coconut, shake off excess and place on a wire rack to set. Stand for at least 1 hour or until chocolate sets. Store in an airtight container in a cool dry place for up to 3 days.