There’s a bit of a beer theme in my house this month. Not that I am any kind of beer swilling Pirate. In fact my beer consumption is quite low these days. Was a time when I could polish off a jar or two…..but now laughably, I’m cooking with it
It’s been intensly busy in my kitchen this month. I have thrown myself into cooking not only because it helps me cope with lifes ups and downs but also because I love it. Theres been a lot of cakes, brownies, cupcakes, bread and olive oil flowing here most of which I’ve shown you but I have also had a couple of new ideas. Maybe a sneak peak at the end of this post.
Later this week I will show you behind the scenes at the Sydney Fishmarket . I went on a tour of the auction floor and learned how the fishmarket operates, the huge amounts of seafood that pass through the doors and the auction room each day. Naturally when I am a the fishmarket I just can’t leave with out lots of Seafood. Skater doesn’t eat much Seafood so that leaves me a very vitamin & zinc enriched person this week. These Kinkawooka mussels are an absolute must at $9.95, they’re 1 kg of cleaned live ready to cook Mussels that are both rediculously easy to cook AND they love a dousing of beer!
And I did mention beer, didnt I ?. I have 2 Italian beers that I brought home from work to
drink cook with. This is La Mi Biera made in a Tuscan microbrewry by a woman brewmaster, Claudia Lami. This is a true craft beer, bottom fermented and made in small batches using local Tuscan ingredients. These beers are full flavoured and will change character with age just like me, and besides they’re made by a woman. Ive popped one open to cook my mussels in and another to make a delcious beer cake ( coming soon)
And do you know what’s funny ?. My last item also has an involvement with beer even though it has no actual beer in it. I have a whole 900gm of Maggie Beer Quince paste. It’s a lot isn’t it ?. There is some serious cooking and eating to be had here.
- 1 kg mussels
- 1 chopped onion
- 2 Tablespoons olive oil
- 2 rashes bacon rough chopped
- 1 clove garlic
- 1 teaspoon smoked paprika
- ¼ cup parsley rough chopped
- 1 chilli sliced ( optional)
- 1 x cup (250gm) beer
- zest of 1 lemon
- Use a medium large pot with a fitting lid. Warm it and add the oilive oil, garlic, bacon, smoked paprika and onion. Sweat on medium till soft and fragrant. Add the beer and bring to the boil.
- Put all of the mussels and the chili and parsley into the pot and add the lid. Bring the pot back to the boil and shake a couple of times. This will take about 5 minutes. With the lid off check all of the mussels. They should be open. Discard any that dont open.
- Put into bowls and scoop over the liquid.
And this has nothing at all to do with beer but everything to do with parties and lots of sugar. Know any one that would like a lollie cake?. Website coming soon. Contact me for prices ( will travel).
For a peak inside the many kitchens that make up the month visit Celia: www.figjamandlimecordial.com