In My Kitchen, July 2013

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Welcome to another tour of my kitchen.

Firstly, a large locally caught Murray Cod thanks to our mate Millsy.  We cooked the fillets simply in a pan with salt, pepper and a good squeeze of lime juice.  Served with roast potatoes this fish supplied us with several easy but memorable meals.

A big pile of freshly butchered lamb shanks destined for heart-warming lamb shank pies.

A vibrant beetroot and yoghurt cake loosely adapted from a recipe in an old Donna Hay magazine.  This cake was moist and delicious and not overly beetroot-ish despite the intense colour.

During the term when we are busy home schooling I find having something tasty and wholesome to look forward to at morning tea time really helps with motivation, for both student and teacher!  A slice of toasted fruit sourdough with a good coffee is the perfect solution.  After not making this bread for some time it has recently found its way back into my baking routine.  In this batch I added organic raisins and currants with a touch of cinnamon.  Dried figs are a tasty addition too.

These pretty Pyrex bowls have recently found a home in my kitchen.  I had not fully appreciated the simple beauty of Pyrex until I started to admire the collections of  Zara and Sophie.  I am yet to find any pink pieces as Zara has displayed so beautifully in her kitchen.

Last weekend our youngest turned 4 and we celebrated by sharing wood fired pizza and banana cake in the sun with family and neighbours.  The next day we had an abundance of pizza toppings left over and I made this salad using caramelised onion, roast pumpkin, fresh mozzarella, steamed potato slices, olives, cherry tomatoes, coriander and rocket.  It was possibly one of the best salads I have made.  Do you find the most spontaneous meals are often the tastiest?

What are you cooking or collecting this month?
Are you fishing or butchering?

Please join in the fun with Celia at Fig Jam and Lime Cordial.

July 11, 2013

43 Comments

  1. Reply

    celia

    July 4, 2013

    Jane, look at that fish! And the lamb shanks photo looks so good – as if it's straight out of a cooking magazine! 🙂 Your fruit loaf looks fantastic, and happy birthday to your little one – you're so organised, and sometimes I forget you have to manage a small person as well! xxx

    • Reply

      Jane S

      July 8, 2013

      You are so kind Celia, thank you for calling in x

  2. Reply

    tea with hazel

    July 4, 2013

    jane..i agree with celia..your food looks stunning and your photos are magazine worthy..i've seen plenty of chocolate beetroot cakes but i've never seen one like yours where the beetroot is the hero..it looks so pretty..i have quite a few pyrex bowls too that i started collected several years ago..i'm glad i did because they're impossible to find now..in melbourne that is..in fact i'm finding melbourne op shops have less and less good stuff and they're starting to look like $2 shops..:)

    • Reply

      Jane S

      July 9, 2013

      Thank you Jane. Yes, I agree…even in down town Broken Hill it is getting harder to find 'the good stuff', although I imagine op-shopping in Melbourne is far more competitive!

  3. Reply

    Kylie

    July 5, 2013

    You've done it again Jane. I'm starving! (and salivating)

    • Reply

      Jane S

      July 9, 2013

      Thanks Kylie, I wish I could send some of it your way!

  4. Reply

    alison@thisbloominglife

    July 5, 2013

    I looked at this on the phone and then on the computer so I could really appreciate the images! Gorgeous as always, love the Pyrex. Xxx

    • Reply

      Jane S

      July 9, 2013

      Thanks so much Alison, very kind of you x

  5. Reply

    Joanne T Ferguson

    July 5, 2013

    G'day! love all your fresh ingredients, true!
    Your chocolate beetroot cake is already gets two thumbs up and love ops shops as you never know what fun food treasure you will uncover too!
    Thanks for sharing your kitchen view!
    I have been to a Beef Butchery Course and Sausage Making Course with Feast Fine Foods! and look forward to completing the Pork and Lamb Courses as there is SO much to learn and very information about GREAT Aussie meats!
    Cheers! Joanne

    • Reply

      Jane S

      July 9, 2013

      Thanks for calling in Joanne!

  6. Reply

    Kate

    July 5, 2013

    What a gorgeous post Jane!
    Your photos could be staright out of a magazine.
    Divine and delish. xx

    • Reply

      Jane S

      July 9, 2013

      Thank you for your generous comments Kate! x

  7. Reply

    Missy Piggy

    July 5, 2013

    I wish I was in your kitchen this month Jane – that fruit sourdough looks amazing. Your kitchen is always so colourful.

    • Reply

      Jane S

      July 9, 2013

      Thanks Mel, please call into my kitchen in-real-life one day!

  8. Reply

    Zara

    July 5, 2013

    Such a lovely little Pyrex collection you have started. It's addictive and sure does look pretty displayed in the kitchen.
    Your photography is beautiful Jane.x

    • Reply

      Jane S

      July 9, 2013

      Thanks Zara, you always open my eyes to beautiful things!

  9. Reply

    Bizzy Lizzy's Good Things

    July 5, 2013

    Love the little pyrex collection Jane…. and so many other beautiful goodies in your kitchen. That fish, oh my!!

  10. Reply

    Anne @GtSlamseysFarm

    July 5, 2013

    Gosh that fish looks a beast Jane. Wonderful photos as ever make me wish I was sharing the food in your kitchen. The beetroot cake looks interesting – somewhere I've got a similar recipe so a good reminder to search it out.

    • Reply

      Jane S

      July 10, 2013

      Thank you Anne, at least we can share our food and kitchens online if nothing else!

  11. Reply

    Lisa Mary

    July 5, 2013

    Can I come 'round to your place?! All looks so inviting. And that cake! Is it sweet? And the sourdough – you literally throw in the fruit? Lovely.

    • Reply

      Jane S

      July 10, 2013

      Thank you Lisa. The cake was sweet but not overly sweet. Yes, I literally throw in the fruit after I have soaked it overnight to make it nice and plump.

  12. Reply

    heidiannie

    July 5, 2013

    Hi Jane-
    I am, as always, so impressed with your photography! The fish is so huge it makes the lemons
    look like kumquats!
    And your fruited sourdough, toasted and buttered is perfect for tea!
    Thanks for sharing!

    • Reply

      Jane S

      July 10, 2013

      Thank you Heidi, I always appreciate your comments.

  13. Reply

    look see (naomi)

    July 6, 2013

    Love your colourful pyrex – and each and every one of those meals sounds delicious! I've a hankering to make some chocolate cake this weekend, but I'll see how that pans out! xx

    • Reply

      Jane S

      July 10, 2013

      Thank you Naomi, I bet you have some pretty Pyrex on display somewhere? 🙂

  14. Reply

    Lisa the Gourmet Wog

    July 6, 2013

    What lovely treasures you have Jane! I especially love your beet and yoghurt cake, the colour is amazingly vibrant!

  15. Reply

    cityhippyfarmgirl

    July 7, 2013

    Hmm, no fishing or butchering this end, but I'd certainly like to be.
    Your pyrex bowls are lovely, (Zara always has the most amazing things.)

    • Reply

      Jane S

      July 10, 2013

      Thanks Brydie, Zara's place is a favourite online place for me too 🙂

  16. Reply

    e / dig in

    July 7, 2013

    i love the orange pyrex bowl, i'm craving some toasted fruit sourdough (oozing with butter), and jane, can you please share the pink beetroot cake recipe with us, to save us searching for it? it looks so pretty.
    i have been making lots of roast vegie bakes; now that the winter is well and truly here in hobart, these are hearty and flavour-packed and so healthy.

    • Reply

      Jane S

      July 10, 2013

      Thank you e, I will email you the recipe soon 🙂

  17. Reply

    Mama Smith

    July 8, 2013

    That beet root cake sounds amazing! I've never heard of such a thing. I love Pyrex too. My collection is small, but prized.

    xox Lilly

    • Reply

      Jane S

      July 10, 2013

      Thanks Lilly, please share your Pyrex collection with us one day. I hope you are well x

  18. Reply

    little wild moose

    July 15, 2013

    Jane, you are making me so hungry with all these photos! Not to mention your delicious descriptions! Happy birthday to your little one!

    • Reply

      Jane S

      July 15, 2013

      Thanks for calling in Jess 🙂

  19. Reply

    passionfruitgarden.com

    July 25, 2013

    Great photos Jane and I love those Pyrex bowls

  20. Reply

    JJ - 84thand3rd

    July 31, 2013

    Beautiful treats as usual! I love my Pyrex but it's quite hard to find good ones here. I've been known to drag far too many back from the US ;D

    • Reply

      Jane S

      July 31, 2013

      I thought it was just me who tried to shift difficult luggage JJ. You should share your Pyrex pieces with us one day!

  21. Reply

    Anonymous

    November 26, 2013

    I love good food and good cooking generally, so we have much in common. I also, within reason, like the concept of eating 'wild food'.

    But … I would urge a re-think to the consumption of precious, wild, river Murray cod, and advocacy of it.

    For a start, this species is now aquacultured. If you must eat cod, an aquacultured cod does no damage to our remaining wild, river Murray cod stocks. Conversely, every wild cod removed and eaten DOES damage our wild Murray cod stocks.

    Any fisherman or incompetent state fisheries personnel who tells you wild Murray cod are doing just fine is talking through their hat. They are not doing fine. As a slow-growing, territorial, apex-predator, Murray cod are biologically very vulnerable to catch-and-kill fishing pressure and can only support very low levels of it.

    Recreational fishing pressure on wild Murray cod is enormous and unsustainable. There is a mountain of evidence that shows almost all wild Murray cod populations lack large breeding adults because of people killing them for the table. There is a mountain of evidence to show that strong year classes of Murray cod in places like Lake Mulwala, the middle Murray and the lower Goulburn disappearing completely as soon as they reach the 60cm minimum size limit (at which size they can still barely breed) due to catch-and-kill fishing pressure. (And this clearly representative of the Murray-Darling Basin generally.) The worrying long-term trends for and sustainability of wild Murray cod populations has been widely discussed in scientific and management circles for the last 10 years. Irresponsible state fishery departments are well aware of these concerns, but because they are irresponsible, and because they largely only worry about introduced trout (which, incidentally, have devastated many native fish including the fine-eating and now endangered Macquarie perch), they don't act.

    Wild Murray cod populations have also copped a catastrophic flogging from blackwater fish kills — which ARE NOT natural but a result of once-annually flooded floodplains being starved of water for years, allowing leaf litter to accumulate to catastrophic levels — and also copped a flogging from a variety of regional fish kills before that due to herbicide pollution and irresponsible river management.

    And stocking is not a solution, because of genetic diversity issues and because the amount of cod produced in hatcheries is laughably tiny compared to what wild populations can and do produce every year through natural breeding.

    I don't want get to gloomy, but just wanted to outline the reasons why I think there are far better, more sustainable fish to eat than precious, wild, river Murray cod. I'd suggest Golden perch (a nowadays more abundant native co-inhabitant alongside Murray cod), introduced trout or redfin (eat away on these damaging imports), or aquacultured Murray cod.

    Regards

    Fred

  22. Reply

    Jane S

    November 27, 2013

    Thank you for your comment Fred. We do not eat cod regularly, in fact we have not eaten it since this photo was taken in July. My husband's family have lived alongside the Darling River for many generations and it is in their best interest to care for the river and the fish for future generations. Most of the cod that are caught by fishermen in that part of the river are released. I appreciate your concern.

  23. Reply

    Anonymous

    November 27, 2013

    Fair enough. 🙂

    Fred

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