so the the little trip up the coast was rad. We didn't get indo barrels like everyone comes here looking for, but we did score some super fun right hand point-national park impersonation-peelers with just three natural footers on logs, and a couple of super friendly stoked local gromies who were doing as much hooting as us. There were some smiles going down for sure along with the bintangs
Saturday, June 25, 2011
Friday, June 24, 2011
With an abundance of rosella's comming on here's my solution,
8 cups rosellas
3 pink lady apples
3 cinnamon quills
4 star anise
sugar to taste 5 cups, some say equal amounts to fruit to sugar,but i enjoy it a little tart.you will figure this bit out with your own judgement.
Seperate your rosella flesh from the seeds.(fun times)
boil the seeds for 40 minutes with 2 star aniese and a cinnamon quill and water to submerse,this will release the pectin vital for a thick set jam.
Dice choko, pine apple and peeled apples.
submerse and Boil choko in water for 40 minutes or until soft, add apples pine apple rosellas and remaining star anise and cinnamon quills,keep submersed and simmer for a further 20 minutes.
Add the sugar to taste and the pectin and simmer for 30 further minutes ,remember to stir frequently and to not over cook as you will loose the rich red textures of the rosellas.
To get the most enjoyment from your jam call up some one of the older generation i.e (stuthy) and get them to bake some fresh scones!
Other ideas for your jam,
rosella glazed pork belly
impress a girl with your 'jam' skills.
600g chicken thigh
100g potato starch
sunflower oil for frying
one beer to sacrifice
shichimi (japanese 7 spice)
40g fresh ginger
tall talk seasonal japanese greens,mizuna,mibuna,komatsuna,shungiku (when available)
black and white toasted sesame seeds
To make the garlic ginger sauce peel and crush the garlic ,thinly slice the ginger, add the soy and mirin and let the flavor develop for half a day.
Cut chicken in to small easy to eat piece soak in beer for 3 hours this will tenderize the chicken.
Drain the chicken and add to well developed soy ginger marinade let this sit for 10 minutes,drain.
Combine potato starch, flour ,shichimi and completely coat each piece of chicken (will turn out more crispy if you do this step as you are frying )
Fry at 180 degrees until golden brown textured like sun. remove and drain on kitchen paper.
shred finely the cabbage and spring onions make a bed of greens ,serve and garnish with sesame oil,sesame seeds kupie (optional) and shichimi,
Wednesday, June 22, 2011
Posted by Jacob Stuth at 8:59 PM