Archive for March, 2015

Here is a sneak peek at my new cook book cover!

Wednesday, March 25th, 2015

Kitchen Mojo Cover (2)

Last two weeks I have developed four new recipes! Here is one I wrote and cooked yesterday for a cooking demo I was supposed to do on the weekend but has been cancelled so I figured some one here can give it a go.

Wednesday, March 25th, 2015

Smoked Tomato Soup



2 tablespoons olive oil

1 tablespoon (25g) butter

1 leek – white part

2 cloves garlic – finely chopped

350g bacon bones

4 cups of chicken stock

3 dried bay leaves

1 teaspoon raw sugar

1 teaspoon paprika powder

1 teaspoon of chipotle flakes

1 tablespoon Pernod

Salt and black pepper

1.2 kilos ripe tomatoes

1/3 cup of rice

1/3 cup of raw sugar

1/3 cup of black tea leaves

¼ cup of cream – optional


In a Casserole pot over medium high heat add the olive oil and butter and allow to combine. Top and tail the leek and discard the ends. Cut leek in half lengthways then thinly slice and add to the pot and give it a stir. When it starts to sizzle turn the heat to low and cook for eight or so minutes stirring every so often being careful not to brown or burn the leek. Add the garlic and cook for another 3 or so minutes stirring often. Add in the bacon bones and bay leaves cook for a further 3 – 5 minutes stirring. Turn the heat to medium high and add the chicken stock, bring to the boil then turn the heat down to a gentle simmer.


Prepare the tomatoes by using a sharp knife to cut the eye or core out of them then cut an x in the bottom of each. Place in a large pot and pour boiling water over them so they are covered and let them sit for 3 – 5 minutes. Drain in a colander then refresh with cold water. Peel the skins away and discard then set the tomatoes aside whilst you prepare the wok.


Line your wok with three sheets of al foil then tip in the 1/3 cups of rice, sugar and tea and mix well. Place wok on the stove then place a wire cake rack into so that it fits snugly above the tea mix. Give the tomatoes a little pat with some paper towels to remove excess moisture then place them on the rack. Turn the heat to high and place lid on wok. I tear some large lengths of al foil which I gently scrunch then run them around the rim of my wok lid loosely so when I put the lid on to the wok it scrunches up more and creates a sort of seal. When you start to see smoke seeping out turn the heat to medium and smoke the tomatoes for between 12 to 15 minutes but no longer. Turn the heat to the wok off, remove the wok lid and using tongs pick up the tomatoes and put them in to the stock mix. Please note: allow the smoking mixture to cool completely before discarding into your rubbish bin or else you could start a fire in you bin!


Using your tongs, or a potato masher, break up the tomatoes in the stock and then turn the heat to medium high so that it simmers a bit harder than previously. Add in the remaining sugar, paprika, chipotle, Pernod and season generously with salt and freshly cracked black pepper. Simmer for about 20 minutes so that all the flavours combine well. Remove the bacon bones and discard (I eat the meat off the bones first!!) then use a stick blender to blend the tomatoes and soup until it is lovely and smooth. I also blend the bay leaves as they add flavour however if you want you can discard them before blending. Return the blended soup to the heat and bring back to a simmer. Taste for seasoning and adjust as needed. You can add cream at this point if you want to use it or not sometimes I do and sometimes I don’t!


Serve in four bowls and enjoy.


You could also make lovely toasted croutons with cheese melted on the top to float in the soup for an added depth of flavour and eating pleasure.


Make around 2 litres of soup.




Salami 101

Tuesday, March 17th, 2015

For the couple I bumped into today buying some South Melbourne dim sims – how good are they!!! – here is the link to my salami 101.


The thread is very long and is full of lots and lots of info on salami making so it is well worth a read. Read the first three or four pages and you will get the low down and basics about making salami at home. The one secret I have learnt after doing this for 10 years is to mix the meat really really really well before stuffing it into casings!


Enjoy. Any questions leave them in comments and I will answer them.



Life takes Time.

Wednesday, March 4th, 2015