Paella

Chef Rob holding huge prawn

 I dont know about you, but l have eaten some pretty ordinary Paella in my time. So when l started working with our new chef, Rob, (who learned how to make Paella in Spain) l quickly conned him into showing me how. It is truly easy and l've since realised a good way to use up bits and pieces in the fridge. The other night when l made it l used a chicken thigh fillet l had not used, a piece of chorizo sausage and a few prawns from a bag l keep in the freezer. Keep in mind that l am living in a caravan, so if l can do it, so can you. Please use a heavy based pan for this.

PAELLA
1 cup arborio rice
1 spanish onion chopped
1 tab olive oil
1 red capsicum chopped
1 or 2 chicken thigh fillets or fish
1 chorizo sausage sliced
8 prawns
2 tabs smoked paprika
1 pinch saffron threads or 2 teas turmeric
2 tabs vegeta and 1 1/2 cups water hot.
2 tomatoes chopped and deseeded.
1/2 cup white wine or verjuice.

If using chicken, chop into bite size pieces and fry in oil with chorizo. Remove from pan. Add more oil to pan and add onion and fry or 4-5 mins, add capsicum fry for few minutes then add rice and stir until translucent. add spices and stir in then start adding hot stock allowing 1st 1/2 cup to be absorbed before adding remaining stock and wine. stir and then add meats or raw fish and prawns. Taste stock and adjust to taste, more vegeta or pinch salt or paprika according to your taste. Add chopped tomato and then leave on med heat but do not stir until liquid is almost absorbed then finish off in oven. This process should take about 20 mins to cook. l have also included a picture of a paella mix that l also use which takes out all the guess work with the flavouring. If you can get your hands on this use 1 1/2 tabs of this instead of the paprika and saffron and only use 1/2 the vegeta.

Lamb Steaks and red wine sauce

 

view across lake at my work Laurence Winery

 




 


l often wonder what it is in my DNA that sets me apart from other women l know who derive immense pleasure from a solid day of clothes shopping. I myself can think of nothing worse and have even taken to buying my clothes online. But in saying this l do understand the feelings that go with this need, and l indeed get these feelings when it comes to food shopping. This realisation came to me the other day when l was leaving work and driving the 30 minutes down the iconic Caves Road and recognising the excitement rumbling in my mind when l was nearing Mc Henrys Farm shop. One reason involved the great latte l always get there, and then my mind turned to the thought of the fridges full of freshly butchered meat. What goes on in my head? Does anyone else think like this? The funny thing is that l cant even eat the meat. My pleasure instead comes from the pleasure of choosing a cut of meat, and then deciding what to do with it, and of course watching and listening to Tims delight in eating the end product. Like l said, what goes on in my head? So the other day when l was there, l picked up a packet of lamb steaks and some chuck steak, and a latte, of course. I have never used lamb steaks before, but thought that being lamb it would go well with cumin and l know Tim had opened a bottle of spicy red wine and the fridge was full of market fresh vegetables, and l had bought a deliciously Moroccan flavoured dukka, and my little vege garden was overflowing with baby spinach leaves. So all the elements were there and this is what l did with it.
Lamb steaks with cumin and red wine sauce and roasted vegetable salad
press some cumin seeds into steaks and drizzle with olive oil and salt
Red wine sauce  
In a small sauce pot add 1 tab butter and 1 clove garlic crushed, cook until butter melted and garlic fragrant.
add 1 tab brown sugar, stir in and then 1 1/2 cups red wine. Cook this on med heat until it reduces to a saucy consistency, about 5 mins. Keep warm.
Vegetable salad
Preheat oven to 200. Place duck fat or olive oil in baking tray into oven to get hot.
Cut 2 potatoes into large chunks and boil until a little soft, strain.
Cut other vegetables into large pieces, l used sweet potato, 2 shallots, 1/2 zucchini.
Place all vegetables into baking tray in oven and cook until golden. Love using duck fat, especially for potatoes. In the mean time make a dressing with white wine vinegar, a little dijon mustard, light olive oil, 1 teas honey and some dukka to taste.
When veges are cooked, place in a bowl and mix in some baby spinach leaves and drizzle over some dressing.
To cook steaks, get grill pan nice and hot and then cook steaks 1 min then turn 1 min, then turn 1 min and remove. let rest while you plate the salad. drizzle red wine sauce on steak. Done and yum.

Kakavia or greek fish stew

Sourcing local produce and writing about it has always been the reason for me setting up my blog and because we travelled from Melbourne to Western Australia following the coast (except for a few weeks in the Flinders Rangers ), seafood outlets were accessible in almost every town. Unfortunately because we stupidly left our van unlocked one night, we were robbed while we were asleep, and our laptop was stolen along with my blog and photos. So l have had to start again from Margaret River losing 5 months of blogging.
Expecting big things on the fresh produce side of things, imagine my surprise when l arrived in Margaret River only to be told when asked where l could buy seafood and told "well the supermarket sells it". Luckily since then, a local seafood wholesaler has opened his doors to the public. "Whew". The name of the business is
3degressBlue and there fish is all line caught and sourced form local waters mainly off Augusta, where the Indian and Southern oceans meet.Today when l went there they had a good supply of coral trout, groper, dhu fish, bronze whaler,salmon, oysters, prawns and they even have ready to go containers of seafood chowder (made with dhu fish stock) . So armed with a few fillets of groper and some chowder l headed home to make up a deliciously easy fish stew.

FISH STEW

1 onion chopped
2 sticks celery chopped
3 cloves chopped garlic
1 carton fish stock
1 tin crushed tomatoes or 6 chopped fresh tomatoes
4 potatoes cubed
100mls white wine or verjuice
salt and pepper
juice of 1/2 lemon
3/4 cup finely chopped parsley.
1/2 kg fish.
Fry onion garlic and celery in olive oil for 5 mins. add wine and reduce until almost evaporated. Add tomatoes, potatoes and stock and cook for 15 mins. Add fish and gently simmer until cooked, about 15 mins. Add lemon juice,salt and pepper and parsley. l also add 2 teas vegeta and another splash of verjuice just to give it an extra zing. Serve with crusty bread to sop up the lovely sauce.

The Ultimate Flatbread Recipe,

Tim and l are not big bread eaters so l find that buying prepared bread is a waste so this option for us is ideal and l urge you to give it a try. I usually make up a full batch and then pull off portions and freeze them and pull them out as needed. I use these flat breads for all sorts of things such as souvlakis, sprinkle them with grated parmesan to dip in soups, sprinkle with sumac or dukka to use with dips, scramble eggs with some fresh basil and baby spinach and roll up to make breakfast wrap, roasted vegetables and feta roll up and put in sandwich press, so many uses, huh?
 I got this recipe from Stephanie Alexander and its defintely a keeper.

FLAT BREAD
125 grms plain flour
1 1/4 teas salt
 2 teas olive oil
1/3 cup tepid water

Mix all with hands until it comes together, place on floured board and knead for 4 mins. Rest for 30 mins.
Pull off a golf ball size and roll out with rolling pin. I brought a small rolling pin which is easy to store in the van and is perfect for this. You can dry fry these, but l prefer frying them in a little olive oil. Fry each side until lightly bubbled and brown.

For a delicious breakfast using these breads, fry 2 eggs , bacon, tomato and mushrooms, place on flatbread and sprinkle some prepared dukka, a tiny sprinkle of cumin and light sprinkle of lemon juice. salt and pepper.
Let your imagination run wild really. They will be a huge hit.

Cauliflower and Macadamia soup

   Today Tim and l decided that we were sick of cowering away from the dastardly weather and we were going to embrace the howling wind and driving rain and revisit the beautiful rocky coastline and see it in its winter glory. So off to Merchant Rocks we went, considerably more clothed than when we last went there with our friends, De and Stan (who have since done the sensible thing and headed to Broome).  The last time we were there we picnicked on the rocks which sheltered us from the hot sun and intermittently threw in a line and shark spotted for Stan while he was spear fishing. So the contrast was worth experiencing. So wild and raw and of course breathtaking. Merchant Rocks is part of the national park about 20 mins off Caves Road South of Margaret River. There is also a fantastic camp ground there called Conto which is run by National Parks and is available for caravans and campers for a small fee.
By the time we got back to our cosy little van it was time to whip up another tummy warming meal. Leaping out to me from my fridge was the whole cauliflower l brought from the market for only 1 dollar and of course it was begging to be made into a hearty soup. I dont think people realise how easy it is to make a delicious soup with minimum ingredients, but l encourage you to just give it a try. I use pretty much the same recipe and adapt it to any vegetable that takes my fancy, but my main stay is what l call my magic powder, Vegeta stock powder. This stock powder is something l would recommend any traveller take with them, it adds flavour and the special touch to any savoury dish. Anyway l waffle on, so here is my recipe for cauliflower and macadamia soup.

1 whole medium size cauliflower
1 onion chopped
1 clove garlic sliced
3 med peeled potatoes chopped
2 tabs vegeta stock powder
2 teas curry powder
100 gms macadamia nuts ( l use salted and roasted ) ground.

In medium pot add a little butter and olive oil. Add onion, garlic and potatoes and fry for a few minutes.

Add cut up cauliflower, curry powder, vegeta and cover with water, Add nuts and simmer for approx 20 mins. Taste at this stage and season to taste or add more curry or vegeta, its up to you really. Remove form stove and use stab blender to turn this into a creamy delicious soup, adding more water if needed.

As l said you can adapt this recipe to other vegetables in season, l love using zucchini by just using the onions potato and vegeta and 1 teas dried chilly flakes and zucchini, so simple, or broccolli soup just omit the chilli, as l said just experiment and see what you can come up with. easy peasy.

Easy Lamb Stew

We were warned about the storm fronts that descend on the very exposed south west coast of WA. So endure we must. Tim and l have been working alot in the hope that we can kick back again when summer again arrives. With limited time and the need for tummy warming tucker, this stew is one l particularly love cooking as its a very easy stew and it lasts a few meals and gets better each day.Look out for lamb forequarter chops on sale and use vegetables in season and cheap.
Lamb stew
6 lamb forequarter chops
1 large onion
2 tabs tomato paste
2 packets french onion soup
3 cups water
vegetables such as beans, peas, sweet potato and potato

Heat oil in large deep pan that has a lid. Coat chops in seasoned flour and fry in oil until both sides are lightly browned. Add sliced onion fry 5 mins then add tomato paste and fry for few minutes. Add soup mixed with water to cover meat and onions. Put lid on and simmer for 40 mins. Add vegetables and cook slowly for further 30 mins. Done and yum.

Deliciously Gooey Chocolate Brownie

 Who dosn't like something sweet to eat at the end of the day with a nice hot cuppa? I particularly like nothing better than dunking a home made shortbread into my hot milo, so once a week l make a batch of shortbread, but as a treat l also make a batch of delicious choc brownies. This recipe was a big hit in all my cafes and my customers always commented on the nice gooey texture. The wonderful thing about this recipe is that you don't need chocolate as l use cocoa. You can also add in things like walnuts, choc chips, macadamias, and particularly special with white choc chips and raspberries mmmmmmm. I cut this slice into small pieces (have to watch the waist line),and freeze some and keep rest in fridge. When you feel the need for a dessert, just  put frozen brownie in microwave and then serve with cream or icecream, really naughty. I am usually slap dash with recipes and cooking times, but l find this recipe needs to be precise and cooking time depends on your own oven. In my oven it takes exactly 24 minutes on 180o. So you may need to experiment a bit with yours. Don't be tempted to overcook it, it should still be a little soft in the middle. But otherwise this recipe is so easy and a real keepa.

Chocolate Brownie

200gms butter melted in microwave
1 cup cocoa (l use black and gold brand as its darker)
2 cups caster sugar
1 cup plain flour
1 teas vanilla
pinch salt
4 eggs
nuts or white choc chips

Melt butter and place in bowl, add cocoa and sugar and stir till well mixed. Add salt and vanilla and eggs, mix.Then add flour and mix. Add nuts or choc chips (whatever you are using) if using raspberries add carefully so as not to break them up. Pour mixture into a lined lamington slice tin and put into oven and bake in moderate oven for required time, usually 24 minutes, depending on your oven. Allow to cool in tin and cut into required size. Dust with sifted coca powder for a nice touch. You'll be the talk of the caravan park when you bring these out for "happy hour".

" Jamon It Up " with my favorite chef Aaron Carr

Recently l was lucky enough to attend a cooking class run by The Larder, here in Margaret River. The class was held by the fantastic chef at Vasse Felix, Aaron Carr, who l admire greatly and anyone travelling in the area should definitely take time out to eat at his amazingly good restaurant. His whole philosophy of food l greatly admire and if only l was 30 years younger, l would do everything in my powers to gain an apprenticeship with him. Oh well...........
The theme of the class was Jamon It Up with Aaron Carr, a selection of Tapas from Spain. Aaron showed us how easy it is to throw together 6 different Tapas dishes using a few good ingredients. I particularly liked the Mojo Verde sauce (green sauce), so after picking up a huge bunch of parsley and some fresh green chillies from the market the other day, l set too and made up a large jar of sauce. This sauce goes so well with many things such as steak, potatoes, fish, chicken and a great dipping sauce for Empanadas.
mojo verde
2 large handfuls ltalian parsley (washed, stalks removed)
3garlic cloves
100ml sherry vinegar
150ml extra virgin olive oil
1-2 green chilli seeds removed
4 Tabs ground cumin
sea salt
Place all ingredients into a food processor and blend on high speed until dressing becomes incorporated, season with salt.

Easy Thai chicken Curry

I always keep a supply of thai green curry paste, fish sauce and assorted herb pastes such as garlic, ginger, lemongrass, basil, coriander and small cans of coconut cream, so this is a real tasty no fuss meal.
4 chicken thigh fillets chopped in to pieces.
1/2 chopped onion
1 tab fish sauce
1 tab thai green curry paste
1 teas lemon grass paste
1 teas brown sugar or palm sugar
juice of 1 lime
1 can coconut cream
vegetables such as snow peas beans or capsicum you can even throw in a handful of baby spinach.

Fry onion and chicken until slightly cooked, add vegetables and stir fry for few minutes ( if using baby spinach, don't put in until just before serving)
Add curry paste cook for 1 min then add remainder of ingredients.
Simmer for 15 mins and serve with rice.

To market to market

Going to the farmers market in Margaret River is another of my favourite past times. I am always instantly inspired by whats in season here. There are always new stall holders, who you know are excited as well to promote their produce that is either grown or produced in the area.This week there was an abundance of winter vegetables such as pumpkins, cauliflowers, potatoes etc. The truffle man was there too from the truffle co. in Manjimup. I brought some beautiful cheese from Chambray Sheep Cheese, luscious lamb shanks from McHenrys Farm Shop, the freshest leeks, zucchinis and roma tomatoes you can buy and the biggest bunch of parsley for only $1.and of course 3 bulbs of organic garlic. Home now to cook up a storm.

Herring fish cakes

The weather down here has been truly horrid, making it difficult for us to get out and have a fish.So what few breaks in the weather that have occured we have grabbed our rods and managed to pull in just enough Herring to make another batch of fish cakes.They are so handy to have in the fridge for a quick snack with a bit of horseradish mayo, or in a salad wrap. So here is the recipe.
Herring Fish Cakes and Horseradish mayo

6 Herring whole
6 potatoes cooked and mashed
1 tab thai green curry paste
1/2 Tab fish sauce

Prepare herring by gutting, scaling and taking head off, put on plate 3 at a time and microwave for 4 mins , repeat with other 3 fish. When cool remove skin and pick off flesh from 1 side then bone should pull out and then finish remainder of fish. Put fish with remainder of ingredients and mix. I use a scone cutter and put mixture into it and then remove for a nice shape. Refrigerate at least 1/2 hour. Fry in vege oil until brown only turning once if possible. Finishing them off in oven if you like. Mix egg mayo with horeradish cream to taste.

Just a little background

My husband Tim and l left Melbourne 8 months ago in our van with no real plan, other than to head towards Margaret River. We chose Margaret River because of my passion for all things food and the hope that l could find work in a winery restaurant and learn more of the technical skills involved in cooking. Tim and l have had our own cafes in Melbourne and l have become quite a decent cook. My family think l'm good enough to be on any of the popular cooking shows going round. (l know l'm not), so when ever l whip up a meal in the van Tim is always setting up scenarios like "just imagine setting up a table on the beach for the judges and serving up a dish with our freshly caught squid or trevally, snapper or herring". Hence the reason l called the blog "My caravan rules".
So we arrived in Maggie (thats what us locals call it) in January and parked our van at Prevally Park which is 7 ks from town and about 300 metres from the beach. Both of us fell instantly in love with the place and the perfect weather, which stayed at  29 degrees for the first 3 months so whats not to love. Now that its winter and the "worm has turned" so to speak we find ourselves firmly entrenched here and with Tims home improvements we are incredibly cosy and ready to face the winter fronts that continually roll in. According to the locals they average 27 cold fronts each winter, apparantly a statistic that should really send us packing to the warmer climes of Broome.However we will prevail, after all we are from Melbourne. Stay tuned.
It didnt take us long to find work and l was lucky enough to be employed by the wonderful "chef Adrian" at Laurance winery. Better known for its "chick on a stick" statue looming above the lake on this beautiful property on the famous Caves Road. My role as kitchen hand is a perfect way for me to observe how a proper restaurant is run and Adrian is always keen to show me his techniques. Tim is equally as happy pulling beers at the local pub. So happy campers really.
Over the past few months l have been busy writing recipes and taking photos of the food l have been creating here in my van, using the amazing produce of the area, especially from the famous Margaret River farmers market and amazing local meat from McHenrys farm shop. But the best produce of all has been from  the ocean just 300 metres away. Our love for fishing has surprised us really and we are both equally obsessed with it. I'm sure our family in Melbourne think we are quite mad and often make comments to that effect when tell them what we're up to on facebook. So l thought other travellers might get a few useful tips from me about what basic things l use to make cooking while travelling easier and to my mind fun.
I consider myself Mrs. average who like many other women have a passion for food, so heres to the start of my blog on food and any other random thoughts (of which l have many).
Oh by the way my name is Tina and l hope you enjoy my travels.