Flying Fajita Sisters @ Glebe

Friday night found me in Glebe, a part of the city that I haven't really explored before.  A group of 7 of us were dining at Flying Fajita Sisters, a Mexican restaurant in the heart of Glebe.  This suburb is buzzing on a Friday night.

After a rocky start, where our online reservation was not found, an no table available on arrival, we were sent away for a bit before returning to us being forgotten about.  That's okay we can move on from this and we are eventually given a table upstairs. 

We were all starving by this stage.  The dining room is buzzing (including a large party of 20 or more making it very loud).  Quick orders of drinks and appetisers first up before perusing the menu for our mains.  The staff are quick and efficient and friendly.

menu

 

Elderflower, Green Apple and Agave Margarita 

(not mine as I'm DD tonight)

 

This was strong and tangy, just how a margarita should be!

 

For starters we all shared the Mixed Platter.  A platter with 6 different dips and salsas with a big platter of toasty, crispy tortilla chips for dippin'.  We have guacamole, salsa, tomatillo salsa, queso fundido, pipian, frijoles.  Plenty to go around.

I especially love the guacamole (bottom left), the tomatillo salsa (middle left), the queso fundido (top right) and the pepian (middle right).  The pepian sauce is made from roasted pumpkin seeds and has a wonderful nutty flavour.  The tomatillo salsa has a good chilli kick and is fresh and green. As for the guacomole...I wish I could have had my own bowl!

  

 

Along with our dip platter we also ordered a large serve of vegetarian nachos laden with gooey cheese and refried beans.  These were great.The grilled jalapenos and capsicum on top of oozey, gooey cheese and warm crispy chips....everything a good nachos should be!

 

 

The food and drinks came out fast in the lively restaurant and the staff are super attentive. There wasn't a long wait between courses as our mains arrived. 

 

The date had the burrito filled with sweet chipotle chicken and black beans, tomatillo salsa and cheese wrapped in a flour tortilla and served with sour cream, guacamole and corn salsa.

 

buritto

 

 

The vegetarian flying fajitas were a fabulous serve of grilled vegetables on a hot grill with salad, cheese, guacamole, sour cream, olives, jalapenos, pineapple, refried beans and rice

 

vegetarian fajitas

　

The chimichanga is a crispy fried tortilla wrapped around a filling of chicken, mexican rice and served with cherry tomato salsa, sour crea, guacamole, cheese, olives and salad

who wants a chimmichanga?

There was an enchilada ordered, along with Camarones y Chorizo ala Diabla, which are king prawns and chorizo fried with chilli and tomatoes but I didn't get photos of these. Remember I was meeting my man's friends for the first time and a little shy at taking food photos! LOL - he is only just getting used to it......

So what did I order? I decided on two tacos (as I was nearly full from appies!) with one Huachinango taco and one Al Pastor taco. 

The Huachinango taco had grilled snapper with guajillo salsa, black beans, and queso fresco (fresh cheese) on the traditional two soft tortillas. This was mediocre (I'm not one to give negative feed back on the blog usually but this was not great). The snapper was grey and had a very odd taste. The Al Pastor with pulled pork, a grilled pineapple salsa and queso fresco was a little better.  The pork was smokey and spicy and the pineapple salsa was sweet and juicy.  Again served on two soft tortillas. However, I wasn't wowed by this.  Maybe I was just full and couldn't appreciate the whole taco experience.

 

All in all, the evening was delightful, meeting new people (my date's mates) lively and enjoyable.  I loved the Wall of Pain they have down stairs.  A shelf full of various hot sauces that you can help yourself to for the extra kick!  I would like to come back here and give it another go.  We all enjoyed the appetisers more than our mains.  Maybe it was a busy or an off night (they did have a large party to cater to).  The atmosphere is definitely fun, with a fiesta flare throughout the restaurant.

 

Bali - Cookin' up a storm in the countryside

Off to the countryside today for a cooking experience.

I love cooking classes in countries that I visit. After researching what was on offer around Legian and Seminyak I realised that the classes that were being offered were to 'touristy' and not exactly what I was looking for. It wasn't until I spoke to someone at the hotel concierge and mentioned that I would love to do a cooking class that was a little bit more local and they suggested a company call Bali Experience Adventure. They offer a morning countryside cooking experience and it was exactly what I wanted.

Not only do I get to cook and taste local but I also get to visit a school and learn to make the flowering offerings. It seems I'm the only one doing the trip today. Bonus for me, I get one on one attention.

After driving through the horrific morning traffic for about an hour we arrive at a small wet market where I was handed a list of ingredients to purchase, 5,000 rupiah to buy them with and some language to use to purchase the spices. I had to ask "how much? " for each ingredient (shallots, chili, ginger, lemongrass, white pepper and shrimp paste) all in Bahasa. All the ladies at the market surrounding me and myself all had a giggle as I tried to get my tongue around the words. But I managed and came away with my little baggie of aromatics.

I took the opportunity to look around the now quiet market, it's only 9.30am but the market is already starting to close up after a busy morning. I see stalls selling tropical fruits like mangosteens, lychees and the popular weird feeling fruit, snake fruit. I see a sweet stand a decide to purchase some peanut crisps for later and I avoid the meat section because the stink of the meat from the heat of the day already was potent!

sweets at the market

 

 

my baggy of aromatics

Onwards to the countryside, driving through lush rice paddies and small villages with chickens running around, we end up in the middle of a rice paddy and stop. I'm greeted by a local who is acting as my guide today. I am warmly welcomed and then handed a sarong to wear. He helps me dress and advises that it is respectful for me to dress as a local going to the village that I am visiting.

Another elderly man came up to me with a huge grin, his face weathered from age, weather and hard living. He must be at least 80 and he cannot speak a word of English. That is okay we manage to communicate through body language and lots of nodding indicating that he wants me to get on the becak, which is basically a pedicab or rickshaw. I hopped in and his sinewy, thin legs start to cycle. How can this man who I could snap in two as he is so thin have the energy to carry me over the crumbling pothole filled asphalt road that is washed away in parts. He grins at me as I turn to see if he is okay? He does it with ease, no breaking a sweat and it doesn't even change his breathing. Just makes me realise how unfit I am! He's the man!

The children are excited and eager to greet me and all come running to the gate as I arrive. I get 100 questions asked of me at once and I'm overwhelmed by these sweet, sweet children, all eager to practice their English. Those that are shy and don't say anything are just simply happy to 'touch' the traveller as they sneak a touch and run off smiling.

I briefly meet the principal but as the bell is about to be rung he is busy with duties and needs to run off. My guide leads me to the classroom that I am visiting today and hands me 2 exercise books wrapped in brown paper. He explains that these are gifts for 2 students of my choice. I will be spending about 15 minutes in the third grade class. How can I choose and single out 2 students. That seems unfair and puts me in an awkward position. If I had only known that this is what I would be giving as gifts I would have purchased enough stationary myself to donate to the school so everyone benefits, but its to late as the guide has done it in front of the children.

I greet the classroom and they answer like they do to any teacher 'Good Morning Teacher' I let them ask me their questions and I answer things about myself that they want to know. I in turn, ask them the same question and try and remember everything they are telling me. We sing a song in English and then they sing one in Balinese (which just sounds so much more in tune!). I then do some revision with them and see how much they remember of what I told them. I choose two students this way and give them their gifts. It's only a small amount of time with them and I wish I could have stayed longer and actually taught the whole class, but the teacher is hovering outside on the terrace waiting to take over. He speaks no English but thanks me for visiting and I tell him (through translation) that the children and wonderful well behaved!

Onto Padangaling village and the beautiful home where I will be cooking today. It's set out in a traditional style of Balinese homes, including the family temple and buildings holding bedrooms, kitchen and bathrooms.

I am welcomed with a cold drink and a platter of cassava chips, freshly cooked and are crispy with a hint of salt. It's a nice little break in the cool shady away from the heat. I look up and there is a box hanging from the rafters which is full of bees. The even cultivate their own honey and the bees are happy just sitting in the box.

cassava chips

honey bees

I take this opportunity to look around the grounds that are beautifully maintained and have many herbs, spices and fruits which are grown here for consumption by the family, sold at market and also used in the class.

Wandering around the grounds to see what they grow and I came across 4 baskets that held a rooster each. I am told that they are raised for cockfighting but am assured it's only for temple ceremonies and not for gambling. We discuss the ethical side to this as I find it barbaric, however try to accept that it is traditional for this at a temple ceremony. Of course cock fighting (legal and illegal) happens in Bali for great sums of money sometimes, but this family are very religious and its purely for temple.

I am seated under a pagoda and am shown how to make the flowery offerings and what each piece means. The men and the women both wear different things in their hair and the little banana leaf boxes are filled with 4 different flowers all have different meanings. I make my own head piece (which is the males one because my hair is short?..OK? and a decorative wall hanging from palm leaf.

flower offerings

It's arak tasting time, and I'm shown how the distillery works and get to taste the aniseed flavoured fresh arak. I'm assured that it's not spiked and its organic. They mention the problem with the bars spiking the liquor for cheap cocktails that has made many people sick. This has been in the media alot leading up to our holiday. I take a sip and hope for the best.  It's sharp and aniseedy and makes me shudder (reminds of to many nights of sambucca shots when I was younger!)

 arak distillery

But I'm getting hungry and it's time to get cookin'.

There are 5 platters set out in front of me laden with spices and herbs and ingredients for each dish that is being demonstrated today. That is the only down side to this as it's not hands on like I prefer but demonstrated. I do assist with preparation of the ingredients and it's not long until my fingers and hands turn yellow from grating fresh turmeric, ginger and garlic. Many Balinese dishes have the same foundation of spices but all used in different quantities to make up the combination of flavours. These spices depending on blends and amounts give the food the wonderful deep layers of flavours that Balinese food has. I love the smell of fresh garlic, ginger and lemongrass wafting through the air.

Each dish is prepared and cooked and eaten before moving onto the next one.

We start off with yellow rice, coloured with turmeric and cooked in coconut milk (this I don't eat straight away as it steams), followed by chicken satay with a devil sauce, tuna wrapped in banana leaf, water spinach and Balinese Fried Chicken.

The chicken satay has a great char on it and the devil sauce has a definite devilishness to it! Wow what a kick!

Chicken satay with devil sauce

 Ingredients for tuna wrapping

 

I steam the banana leaves and wrap the tuna up and place on the grill. They have a delicate flavour. The water spinach has to be the dish of the day for me. I got to cook it over the open hot coal stove and loved the smokiness coming off the wok. I have eaten water spinach many ways but this would have to be the best water spinach I have ever eaten. It's full of chili and garlic and fried in coconut oil. Big hit.

 

ingredients for water spinch

 

Cooking in the open kitchen

Water spinach with garlic and chili

We end the session with Balinese Fried Chicken with a bumbu bali style sauce. It's succulent and juicy and sweet with a hint of heat.

Balinese Fried Chicken

At this point I am so full from all the tasting, my eyes nearly bulge out of the sockets when they tell me that lunch will be served shortly under the pagoda and it will be a platter of everything that we just cooked. There is no possible way that I'm going to be able to eat much of it and I ask my guide to join me explaining that I don't want to leave so much leftovers and secondly I don't want to dine alone with everyone watching. He is happy to join me.

Lunch platter

The platter arrives with all the things we have cooked along with a couple of extras and I have a small taste of everything again. It really is a wonderful meal and only wish that I could have eaten more of the delicious flavours.

The heat of the afternoon and all the food lulls me into a food coma and after being presented with a certificate for the course and the flowery offerings to take home with me I am back in the car heading back to the beach. I think I may have even had a nanna nap in the car.

Bali - Fabulous Sunset Bintangs and Snacks

Our first sunset was overlooking Legian beach where we find a great little restaurant/bar called Blue Ocean.  There is a shady tree and tables set with candles and lots of leafy plants around the place. Of course this is also a perfect place for the mosquitoes to hangout a dusk (but the kind staff bring a citronella/mozzie stick to sit under the table and the lemony waft of smoke swirls around our legs).

After a hot sunny day lazing around the pool we have worked up a thirst and the only way to quench it is with a cold Bintang, even my friend who is not a beer drinker downed a couple too!  A surprise snack is provided with the beer.  A couple of pieces of pita crackers are hidden in the basket along with freshly cooked (still warm) peanuts that have that salty/sweet balance to them that you find in bars all over Southeast Asian (and I have never been able to replicate at home!) but what I was interested in was the tempura leaves, which turn out to be a spinach leaf (that is what the staff tell me).  They are hot, crispy and crunchy and a perfect beer accompaniment.  Oh yeah, the sunset was great too! 

 

Bintang and beer snacks

 

 

Tempura style Spinach leaves and peanuts

We decide to stay on for a bite to eat and in keeping with eating local (which I will admit I didn't do the whole trip) I chose Nasi Campur.

nasi campur

(left clockwise: cucumber stuffed with vegetable (sushi style) chicken satay, fish, prawn crackers, beef rendang, red rice. served with 3 sambals and sauces)

Nasi campur is the Indonesian name for 'mixed rice'. Nasi meaning cooked rice and campur meaning mixed, This dish is a common and wide spread across Southeast Asia and goes by many local names, basically meaning mixed rice served with a number of meat/vegetable dishes on top.

In this case the Balinese style is served on a banana leaf in a big flat basket which has an egg, cucumber stuffed with fresh vegetables, a chicken satay stick, spicy/sweet fish with tofu, a prawn fritter, prawn crackers, tiny deep fried fish (which remind me of anchovies (but they are much larger), beef rendang and red rice in the middle. It is also served with 3 types of sambal and sauces (satay/a sambal of vegies and a fiery hot sauce).

Red rice or beras barak  is rice is perfectly cooked and has a nuttier flavour than normal white rice.

We end the evening off with a cocktail or two and listening to a Beatles tribute band at Mozzarella by the Sea.  A great little restaurant/cocktail bar (and crowded) overlooking the beach (from memory there are 3 Mozzarella venues around Legian/Seminyak).

 

My Plate: Red Duck Curry with Lychees and Sticky Rice

I was inspired to cook this dish for a mini dinner party (AKA me and a friend) the other night.  I had this dish on my list of must do's for awhile now and I knew it would be a perfect meal for the two of us, especially as it's getting a little cooler now.

I headed to Hurstville and decided to by half a roast duck from Mr Chao BBQ Meats on Forest Rd.  They had a window full of succulent, crispy, shiny skinned birds hanging in the window and a steady flow of customers out the door. Always a good sign!

Mr Chao BBQ Meats

 

A half duck is $14 (whole is $27) and you can have this prechopped (for ease) or not.  I opted not to so that I could have a go with my new meat cleaver at home!

I prepared all my ingredients before my friend arrived so all I had to do (after a bottle of Verve Cliquot and well into a bottle of Pinot Gris) was cook it.  Taste testing the balance of flavours was comical as I hadn't used all the coconut milk and cream and a my friend took a taste he nearly keeled over from the chilli burn....so I threw in the remaining coconut milk, some more sugar.  Once I added the tomatoes and lychees the flavours mellowed (although still had a kick that a red curry should have!)

I was super impressed with myself and the balance of flavours and the flavourful duck made for an elegant dinner....certainly will be adding this to the repetoire!

Red Curry Roast Duck with Lychees

Sticky Rice

This recipe was from a cookbook called The Food of Thailand.

Ingredients

1/2 chinese roast duck (chopped)
2 tbs red curry paste (I always use Maseri brand)
60ml coconut cream
440ml coconut milk
handful of cherry tomotoes
2 tbs brown sugar
2 tbs fish sauce
7 kaffir lime leaves (sliced finely)
1 tin of lychees
handful of Thai Basil leaves

Method

Add coconut cream to wok and heat through until cream starts to seperate, about 5 minutes
Add red curry paste and mix through, simmer for about 2-3 minutes
Add coconut milk, fish sauce and brown sugar
Add duck
Add lychees and tomoatoes
Add lime leaf
(taste and add more fish sauce or sugar to balance the flavours)

Sticky Rice
2 cups of glutinous rice
Add rice to bowl and cover with cold water (about 5 cm above rice) and soak overnight
line a bamboo steamer with muslin cloth
drain rice and add to steamer
Bring saucepan of water to the boil and turn to simmer, place bamboo steamer over saucepan and steam rice for approx 35-40 minutes (or until cooked through).  Remember to check the water level and top up if boiling dry.  The rice will have an opaqueness to it  and not be gluggy.

WDW: Signature Dining - Jiko @ Animal Kingdom Lodge

 

 

After a big day in the Animal Kingdom I made my way over to the Animal Kingdom Lodge . On arrival, I freshened up and change into some nicer clothes because I felt that as I was dining in a signature restaurant I should make an effort to be fresh and a little classy!

However, I was a little too early for my reservation so I took a stroll around the grounds and watched the zebras, giraffes and buffalo graze the 'savannahs' at sunset. These African animals are so beautiful and graceful and I could watch them forever (I have been lucky enough to travel through Africa and see these animals in the wild). This hotel would be lovely to stay at and wake up to see these majestic animals everyday.

When my reservation time came around, I made my way to Jiko and as I was dining solo I was promptly seated at the Meeting Place, where you can sit at the bar and watch what’s going on. Here the chefs the appetisers and the flatbreads here and is a perfect location for my viewing pleasure.

I was welcomed with open arms (quiet literally) and the chefs were amazing. General chit chat led to me mentioning that I was a huge foodie and loved food photography and cooking and all things food, so they went out of their way to make my experience the best they could offer. I was not disappointed! We chatted about living in Dubai and some of the top restaurants I had been to there, we chatted about their backgrounds and their careers and we discussed the menu!

For starters, the bread basket with tandoori butter. 

Bread basket with Tandoori butter





Gilled Wild Boar Tenderloin with Mealie Pap, Chakalaka, White Truffle Oil and Micro Cilantro

 

This dish, with its perfect presentation i a classical bit white bowl, was divine. The wild boar was medium rare, full of rich flavour, not as gamey as I had expected and so tender. The Mealie Pap was creamy and hot and the Chakalaka was tomatoey and tasty, laced with African spices….topped with white truffle oil…well you just can’t go wrong with truffle oil (particularly white truffle oil!) I was so close to picking the bowl up and licking it clean… but remembered where I was!

Now remember I had mentioned to the chef’s that I was a foodie and we had been discussing the menu….well they decided that I needed to taste test another entrée. They presented me with this.

Tibbs Wat in Pannekoeke (complementary sample)

As a complementary sampler who could say no? This was a tasty morsel, like a spring roll but not tasting like it at all…perfectly crisp it is filled with Tibbs Wat, which is a Ethiopian beef stew.

Maize crusted halibut with Vegetables of the Moment and Tomato-Butter Sauce

 

Perfectly cooked and amazing flavour….the tomato butter sauce was rich but light at the same time. The crust was cooked to perfection and the fish was flaky and moist.

 

 

Cheesecake & Blueberries

 

Disappointed that Jiko no longer offered their famous pistachio crème brulee, I opted to go for this dish. It was wonderfully presented. The cheesecake was light, creamy lemony and rich and the blueberry coulis was tart yet sweet. It was a good backup dessert.

However, when the chefs presented me with a surprise, I put it aside so I could marvel at the surprise dish!

Pistachio crème brulee (complementary sample)

 

 A secret dessert of pistachio creme brulee....I...AM...IN...HEAVEN! They keep a secret stash for those ‘VIP’s’ and I was feeling very special and loved tonight...the Chefs behind the Meeting Place were so attentive and thoughtful (even though I was reaching gut busting levels!).

On my departure the chef’s and waiters presented me with a menu that they had all personal signed. Very sweet and a wonderful way to leave.

My experience at Jiko was absolutely Disney perfect. It was definitely a night for Disney Magic (as if I hadn’t been given enough with my Deluxe Resort Villa upgrade!)….I can’t recommend Jiko enough…and definitely a must do!!

WDW: Fulton's Crab House and Cookes of Dublin

Back in 2010 I was in a position to spend a 3 week holiday in Chicago (for 5 days) and then the rest of the time in Walt Disney World and Universal Studios in Florida.  Not only am I a huge Disney fan, it was my first time to WDW and it coincided with the Epcot Food and Wine Festival (you can see my first days samplings here and here).

I booked a 2 week package and ended up getting the Dining Plan, which consisted of 1 counter service, 1 table service and 2 snack credit each day.

I had an early flight and arrived at Walt Disneyworld (WDW) at around 2pm in the pouring rain. The heavens had opened up and there was thunder and lightening with buckets of water.

It didn’t stop me...time was awasting...I am not a disprin, I will not dissolve in water...I headed towards Downtown Disney. I was loving the rain, while everyone ran for shelter and I was running around in it…...I was living in a desert and it was 50 degrees when I left Dubai for the holiday and had not seen a drop in 12 months!

Soaked through to the bone, I went in the general direction of Fulton's Crab House. Upon arrival, dripping water everywhere I was shown to my seat by the window with a wonderful view of the lake and the ducks draining.

First up...What to drink?

Something Peachy (can't remember the name, I have it written down somewhere and have somehow misplaced (or lost) my notes since I have moved 3 countries since this trip!) It was delish!

 

Crab Boursin Dip

This dip is famous at Fulton’s. I have tried to replicate this using their recipe since being home.  It was nice but just not the same!

Appetisers - Crab Cake (super lump crab cake, lightly

sauteed and served with cucumber salad and mustard sauce)

Oh so delish, hot and crispy and full of crab. It was lovely to eat a crab cake that is mostly crab and not filler (like potato!)

Entree - Alaska King Crab Claws and South African Lobster Tailcrab claws and grilled lobster tail, with red skin potatoes and drawn butter

The lobster was tasty and full of flavour and the crab claws were succulent and sweet. Dipping the morsels into warm drawn butter is a simple, yet heavenly thing in life.

No room for desert yet....it had stopped raining, so I headed out for a wander around down town Disney before stopping off at Cooke's of Dublin for a taste of their famous Doh bar..

Doh Bar!

I only managed 2 bites of it...it was hot, gooey, chocolately but the batter was a little heavy for me and it was super sweet with the good sprinkling of icing sugar on top.

Carmelised Pork with Ginger and Vinegar

I got myself back in the kitchen last week inspired by my recent readings of Kylie Kwong.  I decided on this dish - carmelised pork with ginger and vinegar.  I have not  slow cooked pork belly like this before.  Usually I roast it to a super crunchy pork crackling state.  Slow cooking it makes the skin go all gelatinous and gooey....pork bliss!

Now I can only assume that you leave the skin on because the recipe only said pork belly.  It didn't state whether to the leave the skin on or not.  It worked for me leaving the skin on and the flavours were delish.  I did realise afterwards that I used palm sugar instead of brown sugar, so not sure if that changed the sweetness of the dish.  My pork certainly wasn't as dark as was pictured in the book...(but hey food photography always looks better!)

As I was a solo diner for this meal I had a heap of leftovers and the next day the flavours were even better.  I also was able to skim off the solidified pork fat that had set at the top of the container.  The sauce was a jelly.  Perfect!

Prawn, Mozzarella and Mint Easy Pizzas

Unfortunately, I have had a mishap with my hard drive and awaiting data recovery on my stockpile of recipes and more importantly my photos. I was heartbroken when I realised that there was a huge chance that I had lost all my photos (not my food photos as such, but the last 12 years of my travel photos. For some reason I only had a partial backup!!) I am hoping that things will be ok.

But on with the cooking.

This weekend I wanted something quick and easy and light. I was inspired by various recipes and decided to make something up and this is what I ended up with. It was tasty enough with a glass of wine and in front of the telly!

Ingredients
Lebanese flat bread
Mozzarella cheese grated
Mozzarella cheese ball or boccincini balls (drained) if you can get buffalo m0zzarella even better!
Raw prawns (as many as you would like)
Handful cherry tomatoes, sliced
Basil
Mint
Tomato paste
Garlic paste

Method
Preheat oven to about 200 and heat tray up.
Meanwhile, spoon a tablespoon of tomato paste over base of lebanese bread. Spoon on a tablespoon of garlic paste on top. Place a few slices of cherry tomatoes over. Sprinkle a handful of grated mozzarella over the base. Place prawns around the pizza base.
Cook in oven for about 6-8 minutes (or until prawns are just turning pink and base is crispy).
Pull out of oven and place chunks of mozzarella balls around.
Sprinkle with basil and mint leaves

I made two pizzas, one as above and the second one, I left off the grated mozzarella and at the end I scattered sliced herbs on top. Each were tasty. I really liked the mint addition!

Note: If you want the mozzarella to melt a little more, place pizza back in the oven for a couple of minutes before putting the herbs on (they will brown if you put them on, like what happened to mine)

Cabbage Rolls

These cabbage rolls are a low fat version. I adapted this recipe slightly from Australian Women’s Weekly Low Low Fat.

Note: I used a small bamboo steam and only fit in 2-3 at a time. Please ensure that you make sure the water level in the saucepan or wok below does not boil dry. My first lot of steaming worked out perfectly. However, the second lot I put in were ruined, because I forgot to add more water and I boiled the pan dried AND set fire to my bamboo steamer....Let me tell you,a smouldering/burning bamboo steamer stinks!!!!! Lesson learnt, and one bamboo steamer down....

Ingredients

6-8 large cabbage leaves, trimmed
¼ tsb olive oil
1 large carrot, grated coursely
1 medium brown onion, finely chopped
1 stalk celery, finely chopped
2 cloves of garlic, crushed
200g pork mince
1 tbs tomato paste
2 tsp ground cumin
1 tsp ground coriander
½ tsp ground allspice (I didn’t have allspice and used ¼ nutmeg, ¼ cinnamon, ¼ more cumin)
2 cups cooked long grain rice

Tomato sauce

1 ½ cups of passata
½ cup chicken stock
2 cloves garlic, crushed
1 tbs flat leaf parsley, sliced finely

Method

Boil cabbage leaves until pliable, rinse under cold water and drain. Pat dry with paper towel.

Heat oil in frying pan, cook carrot, onion, celery and garlic, stirring until onion softens.

Add mince and paste, cook until mince is brown.

Add spices and cook until fragrant (a couple of minutes).

Add rice and heat through.

Let mixture cool for about 10 minutes.

Divide mixture between cabbage leaves and roll up like an envelope.

Place a single layer in lined bamboo steamer (or any steamer) and steam for about 10 minutes.

To make tomato sauce

Combine all ingredients except parsley, bring to the boil and turn down to simmer for about 10 minutes or until sauce has thickened slightly. Stir in parsley.
Serve cabbage rolls with sauce.