Welcome back ………..Adelaidefoodies!

Welcome back – to myself!

Today marks off my exact 6 months time offline completely. I think it is probably a good time, also, for me to get back online at the same time. Some of you may have wondered where I went. Last last year, I headed to Japan for two weeks but since then the pitches of life have been spiced up. Sometime you do think life is amazing but sometime life can be strange too, especially when you tasted and experienced what you never done before, you ended up not being able to get off it – here I meant work.

However, after a while til you start to realise, because of your contribution to work, you have missed so much in life – a life that normal work cannot satisfy. I was confused some times and finally decided to make another move in my life – I quit that job. Now in my new role, with people around me, I am bringing myself back to life, a life balanced with work, not just about work.

Anyway, why did I chose to come back today? It is 1st of June which is International Day for Protection of Children, a day which is celebrated in China with feasts and gifts. I know it sounds strange and I felt exactly the same way. Okay, I am just using this day as an excuse the main aim is to get me back on to the web 😀

Back to the topic! Since it is a welcome back for Adelaidefoodes, there has to be food, lots. Hence, I brought 3 quick, easy and brilliantly tasty recipes which I am sure will make you want to taste.

Taichi smoked salmon tart, Japanese Kokuho Rose rice, Matcha, Shichimi

This dish is very easy to make. It requires you to have 1 pack of smoked salmon (approx. 100g). I used Huon smoked salmon (my favorite).

Steps

Steam rice. After the rice is done and cooled, fill half a small bowl and mix with sushi seasoning and sprinkles of Matcha powder.
Place rice mixture in step 1 into a mould. I used two taichi shaped lol. 🙂 Half fill the mould.
In another bowl, tear apart smoked salmon into small pieces
To this bowl, add drizzle of lemon juices (approx half of a squeezed lemon), small amounts of deep fried shallots, finely chopped capers, finely chopped gherkin, cracked black peppers and Japanese mayo. Mix well.
Add contents in 4 into the moulds in 2 to make a flat top.
Sprinkle with shichimi powder and dried coriander leaves and serve.

Spaghetti, truffle infused SA wild caught king prawns, zucchini skin

Another easy recipe! 😀

Steps

Cook a pack of spaghetti in water. Drain the water once cooked.
In the AUSfonte Tough Love cast iron pan, add oil and pan fry some peeled king prawns until medium rare.
Infuse the prawns in a bowl of truffle oil.
To the pan, add finely chopped garlic and stir until brown. The add peeled zucchini skin and spaghetti to stir.
Add the prawn and freshly chopped red chilli pepper to stir until just cooked.
Salt and pepper to taste.
Take the cast iron pan off the stove and add a little drizzle of truffle oil and stir well.
Serve with sprinkles of fresh parsley.

48 Day aged rib eye on the bone, caramelised onion, preserved chilli peppers

This one is a no-brainer as well 😀

Steps

Dry age a rib eye steak on the bone for 48 days.
Preserve some hot chilli peppers (I will have a separate post on this soon).
To the aged beef, on one side of the beef, add Tuscan seasoning. Hot cast iron pan and fry this side first for 2 mins and also on the other side for 2 mins.
Transfer the rib eye onto a tray, laid with aluminium foil and grill at 250 oC for 5 mins.
In the meanwhile, in the cast iron pan, with the remaining of oil from step 3, add 2 sliced onion and cook until soft and brown.
Now add 2 table spoons of sugar and stir until brown.
Add salt and pepper and stir. Then add preserved pepper and balsamic vinegar glaze.
Cook until the mixture are left with minimal liquid.
After grilled the beef in oven for 5 mins, take it out and rest for 3 mins.
Add content in 8 on to the top of the beef and serve.