Redskin Fudge

2015 has started off just how my 2014 ended. Quiet, low key and taking some time out for a much needed rest. Not exactly how I planned to spend my holidays, but it was taken out of my hands.

 

Unfortunately I've been using this time to recover from a nasty fall down some stairs just before Christmas. Knees, back and neck injuries... Time, resting and recouping and lots of physio has helped and slowly getting back on my feet so to speak. I'm back at work and taking each day as it comes. Definitely getting there. Thanks to everyone for the kind messages and thoughts.

 

So to kick start the blog for the year I was enthused enough to get into the kitchen this weekend for a little bit.  

 

This recipe for slow cooker redskin fudge is doing the rounds on Facebook and social media and I was intrigued by it.  Growing up I loved redskins, especially if they are hard.  Remember they sometimes were chewy and gooey and sometimes they were hard and snapped......

I do not know the origins of the recipe and its freely available if you google it.  My head was at war as to whether to make it or not...new year's resolutions and all....*sigh*... but the good thing is I can take it to work and fob it off to others!! hahaha

 

Ingredients

2 x blocks Cadbury Dream (I used Cadbury white cooking chocolate as its nearly, if not, the same)
1 x tin condensed milk
1 x bag of redskins
1 tsp of vanilla essence (I used extract)

 

Method

Throw all into a slow cooker and cook on high for one hour.
Stir half way through and at end to blend ingredients together.
Pour into a baking paper lined deep baking tray.
Let cool.
Refrigerate until set.
Cut into bite size pieces.

 

 

This turned out to be super sweet and very rich. As a non sweet tooth eater I found it too much however my sugar loving niece loved it!

Cocktails @ The Clock Hotel, Surry Hills

A long time favourite hangout, particularly for cocktail hour on a Saturday night evening has to be The Clock Hotel at Surry Hills.  I love the old hotel with its first floor verandah wrapping around the sides and overlooking Crown St. 

The Clock is usually our first stop on a night out.  Always plan to get there before 6pm happy hour starts as it lasts only an actual hour (no pun intended).  So with international guests visiting Sydney it was the first place I thought of when we talked cocktails. 

What I love about the cocktails here is that they are freshly made to order, regardless of the lengthy 5 deep lines waiting to order, there are varied  so offering a taste for everybody'se taste whether you are fruity or creamy cocktail drinker and they are good portion sizes.

It's been awhile since I have been to The Clock and I noticed that the cocktail menu had changed.  There are many new cocktails to choose from and I do note it's missing a favourite berry cocktail.  But that's okay...mixes things up (so to speak) and makes me try some new concoctions!  Usually cocktails are in the $17 price range.  Happy hour they are $9.50 making them one of the best venues for cocktail happy hours in the area!

Line them up

 

We start with a Ginger Roger and a Clocka' Colada (and yes we have ordered two each to start!)
The Ginger Roger is made with Plymouth gin, fresh mint, gingerbread syrup, fresh lemon with in-house ginger beer and definitely the favourite of the evening.  It is tangy with lemon and the heat of the ginger really spices this up.

drink all the cocktails

 

The Clocka ‘Colada is made with Havana Club 3yr, pineapple juice, fresh lime, peach bitters & Messina coconut sorbet - yeah you heard me right....Messina coconut sorbet from across the road! Yippee!

Cocktails need nibbles and we select a couple of dishes to share. 

 

The olives, chorizo, piquillo, feta, PX with charred bread is served warm and always a winner.  The charring on the bread gives the lightly toasted dough another flavour dimension but the bread to olive mix ration is amiss...and we definitely should have got ourselves a fork or spoon to actually pick up the olives and other goodies...instead of using our fingers (lucky we are amongst good friends!).

 

The other dish we nibble on is the chill pork hot pot, guacamole, salsa served with corn chips.  This is seriously a meal in itself.  The chilli is flavourful, spicy and meaty.   

pork chilli

 

 

Not on the menu but a classic all the same - a Bloody Mary and this was epic.  Not only was it a well balanced with spicy kick Bloody Marty it was garnished with an egg, stuffed pepper, twiggy stick and Brussels sprout!  Impressive!!

 

epic bloody mary

Happy Hour is long gone and we have had quite a few cocktails. We find ourselves moving onto another drink, something my dear friend has introduced me to (and can say I will continue to drink).  It's a very old fashioned drink that seems to have come back into style (like so many have).  She had to give instructions and the recipe to the wonderful bar staff who gladly put it all together for us.

It's called a Spritz.  A glass of prosecco, a splash of Aperol an orange slice and an olive.  This classy apertif originated in Venice in the 1800's.  It's citrusy and sparkly and the olive adds a surprisingly salty edge to it that works.

I do apologise for the most unglamourous food blogger photo!  Let's just say that I probably shouldn't have been operating any form of machinery at this point in the evening. hahahah!

Spritz

We find we need some more hearty sustenance.  The alcohol consumed was starting to have some effects.  Mr Fu goes with the pappardelle, lamp shank ragu and gremolata dish, which he devours and loves the flavours.

 

Mrs Fu and I decide to have a mini Cuban slider each (and to share) (which turns out to be on the larger side of a slider)  We share the prok belly and pickled cue and the salt and chilli crab with romesco.

Cubans

 

Both are everything you want them to be after hours of drinking!! Pork belly is always good for the soul.  The buns are soft and doughy.

I always love this hotel and I know that I will be back soon!

Tuckers Natural Products - it's a cracker!

A food blogger is always happy to sample new products and with great pleasure I sampled the large offerings courtesy of Tuckers Natural Products.  This is what arrived at my office.

a big back of goodies

The vast array of products has taken me a while to get through, hence the very long awaited late post.  It's not just about my thoughts on the products, I wanted to know what all my family and friends thought too. So, it's taken some time, sharing with family and friends at various parties and drinks and I've finally got to the end of that big bag.

Tiny Dippers - Tomato Salsa and Corn with Quinoa Crackers

tiny dippers - big flavour

These Tiny Dippers are perfect little snacks for the office or when you are on the go (actually they are perfect for any time snacking).  Easily throw them in your handbag, gym bag or lunch box. I usually snuck in a 10 minute break at work and dug into a packet of these.  I loved the tanginess of the tomato salsa.

A picnic with friends was the best place to start with samplings.  A big platter of assorted Tuckers crackers and fruit pastes.  The Multifibre chilli crackers were a big hit, literally.  The heat from those crackers is addictive.  A big kick of chilli and I noticed everyone went back for more, even though they all mentioned the chilli heat.  I didn't think they were that hot! WIMPs

The Multifibre rosemary and sea salt crackers have a more delicate flavour (and cooler on the palate).  These crackers are paired well with the Tuckers range of fruit pastes.  Today's samplings were blackberry and raspberry and mango and passionfruit.  Both are (and equally) good. 

picnic platter

What about just Dippers? - quinoa crackers come with caramelised onion dip.  Deep and rich tangy onion dip.  I am liking that Tuckers notes the calories in the packet too - perfect for the conscious calorie counter.

 

dippers

 

Of course there is nothing like sitting down to a movie, a glass of wine and a cheese platter after work.  Here I have paired  caramelised onion crackers with the quince fruit paste and cheddar cheese.

 

And lastly quinoa crackers with green tomato salsa.  Perky and zesty!

Overall the Tuckers range is pleasing and healthy with many of the snacks coming in under 100 calories.  The texture of the crackers is unique and can lift any nibbles platter to another level.  They feel a little bit speesh - rather than say a plain water cracker! Hahah.....Definitely a crowd pleaser.

Apologises as this post has been a long time coming but it finally got posted!  Thanks again for the

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 - Cocoon Cocktails

Already feeling relaxed and unwound I spent the entire day lazing  by the pool.  It's exactly what I needed to recharge the batteries after a few weeks of high level stress.

On our walk along the beach yesterday we came across a bar called Cocoon and thought it looked like a perfect spot to watch the sunset and they had happy hour (2 for 1).  Cocktails are $10 each and its a reputable place (so we know they are safe cocktails) so 2 for 1 is a great deal.

We get there early and settle ourselves into a cabana.  A comfy king size mattress with a canopy that overlooks the bar and the beach.  The DJ is already turning the tables with great chillout sounds.  People start to come in off the beach or having a sunset drink before heading to dinner. Planning only to have a couple of cocktails before moving onto somewhere else for dinner we peruse the grazing menu and decide that the food sounded too good to pass on and after a day in the sun (and a few drinks) we were only up for a few nibbles, so decide to stay. Not sure if this was the wisest decision in terms of drinking but it was worth it for the food. 

We ended up having about 6 cocktails each and staying way beyond sunset.  So we took advantage of the 3 hours of happy hour that is for sure (and paid for it the next morning!). The staff are smiley and happy and only to eager to assist you, yet not hovering and annoying like some upclass places can be.  One waiter wanted to practice his English with us and I just hope that I wasn't slurring by the end of it...poor guy won't know what he is saying!

 

 

Slow Roast Pork Belly with basa gede, green mango salad, chili caramel

The pork belly is succulent and tender with crispy shards of crackling.  The green mango salad is refreshing to the palate and cuts the fat of the pork.  The chilli caramel has a wonderful deep flavour.  The pork is marinated in basa gede which is a balinese spice paste full of shallots, ginger, chilli, shrimp paste, lemongras, galangal, garlic and candlenuts (plus many other spice varients depending on whose making it). Locally it is also know as Bumbu Bali.

 

 Blue Cheese & Walnut Croquetas  ith Kemangi & ginger honey

 

These little mouthfuls took me to heaven.  They are the flavour BOMB! Not overpowering with blue cheese they have a subtle creamy centre and a crispy outershell that crunches as you bite into it. Kemangi (or lemon basil) has pleasant aroma and the ginger honey is sweet with a little gingery kick.  AMAZING! I only wish that I could have asked for the recipe!

Goats Cheese  Pear, walnuts, truffled honey

My friend ordered this pizza and it was a fantastic pairing of ingredients.  The pizza was thin and crispy.  I had a couple of bites and it was good.  The goats cheese was soft and fresh.

 

 

Cocktails

I think I will have just 'one' more

Sunset - cocooon style

After all the drinking and the eating, laughing and chatting, we were starting to get a little daring and realised  that we needed to move on before one of us ended up in the pool!

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).

 

Yum Cha - Emperors Garden Restaurant

Today I'm heading to a travel writing workshop and find myself in the city to early. So u start to wander and find myself in Chinatown.

I'm like a walking devining rod seeking food and not water and usually wander towards food or at least a fresh food market!

I decide to have some green tea and perhaps just a nibble. Emperor's Garden is at the entrance to Chinatown (under the gates) and opposite Paddy's markets. It's crowded with people having breakfast before heading into the market. 

I am seated near the door and its breezy, but knowing its a quick eat its okay. 

I go for a steamer of har gao and spare ribs in black bean. That's all I can manage this morning. It's good. In fact I think the har gao beats the ones from Sky Phoenix! The spare ribs are surprisingly tender, not full of bones and little meat and not full of taro pieces, in fact there are 3 small pieces of fried tofu that have sucked up some of the tasty, oily sauce and are nice and chewy when bitten into.

Great for a quick dim sum brekkie when your on the move.

 

 

EPCOT F&W 2010 - Day 2

A full day of F&W - Day 2 had a lot of dishes to work my way through. I had my little F&W Passport and I was ready by 11am to start working my way around the globe (again!)

Where to start...why not with some smoked meat

Charcuterie; Cheese: Applewood Smoked Beef, Duck and Ham

Yeah, it was smoked meat, tasty enough. I hadn't tasted smoked duck before and it was a lovely fatty texture, but it was missing something flavourwise

Heading over towards Canada

Canadian Cheddar Cheese Soup

Hands down, the tastiest cheese soup I have had! ....actually come to think ofit I think I have only had it once before and no where near as tasty….I couldgobble more of this, but I need to save room for more F&W treats.

Vidal Icewine

Sweet, cold and hit the spot….took me back to some wonderful memories at Niagra Falls when I was living in Toronto.

Onto France, talk about jumping Continents!

Crème Brulée au Chocolate au Lait 

For a person who doesn’t eat desserts often I have to say I was doing well this trip. I will say though that anything caramel or toffee I'm THERE!!…This was so lovely I was licking the container!

Escargots Persillade en Brioche

Disney Fans - don't you just love the hidden Mickey?

Bread and chewy snails are just that, like chewing rubber! So I was taking agamble on this dish….I managed the snails…the bread was a no go. The taste was good, just to chewy!

Grand Mariner and Grey Goose Orange Slush

Need I say more….heaven in a plastic martini glass

Now it was time to go Down Under!

Grilled Lamb Chop with Roasted Potato Salad and Red WineReduction

Seared Barramundi with Blistered Cherry Tomatoes, Arugula, and Lemon Oil

Homesick was how I was feeling as I ordered my lamb chops….and the seared barrawas so good….perfectly cooked through too! A coldie (a cold beer) would havegone down a treat with these dishes!

Staying the region of the Pacific I made my way to Japan. I wish travelling was so easy!

 Tuna Sensation

This dish was truly a sensation. Very tasty and very very fresh…the tuna had a good flavour and the sauce compliemented the freshness....I like to eat my raw tuna very cold too

 Wafu Ribettes

The wafu ribettes were dry and not that appetizing, it looked better than ittasted.

One more stop in Poland

Kielbasa and Potato Pierogies with Caramelized Onions and SourCream
Chopin Strawberry Balsamic Chiller

This was a lovely little dish. All the flavours together makes a party in mymouth! As for the drink...I have to be honest, I don't remember much aboutit...so it couldn't have left a huge impact on me...sorry....



and just because I was in EPCOT Mexico dancing with Senor Duck (and perhaps too much alcohol!)