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Musings from the shed.

Rob Elshire

Recipe: Roast Brocolli (June 2016)

Ingredients

  • 1 small or 1/2 large head brocolli
  • 1 1/2 tablespoons olive Oil
  • 1-2 cloves garlic
  • Jane's (or my Jane's like) seasoned salt
  • Parmesan cheese
  • Lemon juice (fresh)

Takes . Serves 2.

Robyn made this one up!

  • Preheat small oven to 220C with tall rack.
  • Cut brocolli into florets, spread out on oven tray (1 small or 1/2 large head).
  • Mix with olive oil, garlic, and light sprinkle of seasoned salt.
  • Roast 10 minutes
  • Sprinkle with parmesan, Roast 3-4 minute.
  • Squeeze on fresh lemon juice.

Rob Elshire

Recipe: Double Good Blueberry Pie


Ingredients

  • Baked 9" pie shell
  • 3/4 cup sugar
  • 3 tablespoons corn starch
  • 1/8 teaspoon salt
  • 1/4 cup water
  • 4 cups blueberries (I use flash frozen)
  • 1 tablespoon butter
  • 1 tablespoon lemon juice (fresh)

Takes . Serves Eight.

This comes from the Farm Journal's Complete Pie Cookbook (1965).

  • Combine sugar, cornstarch and ssalt in saucepan. Add water and 2 cups blueberries; cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened and clear. (Mixture will be quite thick.)
  • Remove from heat and stir in butter and lemon juice. Cool.
  • Place remaining 2 cups raw (can be still frozen) blueberries in pie shell. Top with cooked berry mixture. Chill.

Rob Elshire

Recipe: Slow-Roast Gochujang Chicken


Ingredients

  • 1 3½–4-lb. whole chicken
  • 1 Tbsp. sea salt, plus more
  • Freshly ground black pepper
  • 5 Tbsp. gochujang (Korean hot pepper paste)
  • ¼ cup plus 2 Tbsp. extra-virgin olive oil
  • 2 heads of garlic
  • 1 ½" piece fresh ginger
  • 1½ lb. baby Yukon Gold potatoes (about 1½" in diameter)
  • 2 limes
  • 2 tsp. honey

Takes . Serves 8-10 servings.

Place a rack in middle of oven; preheat to 150°C. Pat chicken dry with paper towels. Place on a small rimmed baking sheet. Season 1 3½–4-lb. whole chicken all over with 1 Tbsp. sea salt and lots of freshly ground black pepper, making sure to season the inside cavity.

Whisk 5 Tbsp. gochujang and ¼ cup extra-virgin olive oil in a medium bowl until combined. Finely grate 3 garlic cloves (from one of the heads of garlic) into gochujang oil. Peel 1 ½" piece fresh ginger (a spoon can get the job done), then grate into gochujang oil; whisk to combine.

Cut what’s left of the head of garlic in half crosswise. Repeat with second head of garlic. Stuff 2 garlic halves inside cavity of chicken. Tie legs together with kitchen twine.

Using a pastry brush, brush half of gochujang oil over chicken.

Toss 1½ lb. baby Yukon Gold potatoes and remaining 2 garlic halves and 2 Tbsp. extra-virgin olive oil in remaining gochujang oil until well coated. Season lightly with salt and pepper and toss again to combine.

Arrange potatoes in a roasting pan, scooting them toward edges of pan to make space for chicken. Place garlic halves (cut sides down) in center of roasting pan. Place chicken over garlic—as it roasts, it will infuse the fat (and thus, the potatoes) with flavor. If any potatoes have shimmied their way under the chicken, use tongs to arrange them around it (they won’t cook at the same rate if they’re under the chicken).

Roast chicken and potatoes, turning potatoes once or twice to coat in juices and oil that accumulate in pan, until potatoes are very tender when pressed with the back of a spoon, and chicken skin is deep reddish-golden brown in color, 2½–3 hours. When you wiggle the legs of the chicken, they should feel loose in the joints, meaning the meat is fall-apart tender. Transfer chicken to a cutting board and let rest 10–15 minutes.

Meanwhile, use the back of a large spoon or a potato masher to gently smash potatoes in roasting pan, exposing some of their flesh to juices underneath so they can soak them up.

Finish the potatoes: Cut 2 limes in half. Cut 1 half into wedges and set aside. Stir 2 tsp. honey and juice of remaining lime half into potatoes. Taste potatoes and season with more salt if needed.

NOTES: Could have used either a smaller chicken or more potatoes. Cut down on the gochujan a bit as the potatoes were too spicy. Otherwise -- YUM!

Rob Elshire

Recipe: Braised Lamb with Korean Chilli and Ginger


Ingredients

  • 1.3–1.5 kilogram boned shoulder of lamb
  • 2 onions, sliced
  • Marinade
  • 3 tablespoons gochujang (Korean hot pepper paste)
  • 2 tablespoons finely chopped ginger
  • 3 cloves garlic, chopped
  • 3 spring onions, roughly chopped
  • ½ cup packed coriander
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar

Takes . Serves Six generous servings. Usually much more..

Marinade: Put all of the ingredients in a food processor and process until smooth. Place the the sliced onion in a casserole and place lamb on top. Spoon on the marinade. Gently massage the marinade all over the lamb. Refrigerate for up to 24 hours.

Preheat the oven to 200°C fan bake.

Remove the lamb from the fridge 1 hour before cooking.

Place ½ a cup of water in the casserole. Season with salt; roast with lid off for 15 minutes.

Reduce the temperature to 140°C fan bake.

Cover casserole with lid. Bake for 4–6 hours or until the meat is extremely tender and will easily pull apart with a fork.

Original recipe from: https://dish.co.nz/recipes/braised-lamb-korean-chilli-and-ginger

Rob Elshire

Recipe: Honey Garlic Dijon Pork Tenderloin Marinade

Ingredients

  • 1 pork tenderloin (about 1 lb.)
  • ½ cup honey
  • ½ cup Dijon mustard
  • 2 tablespoons soy sauce (or substitute with tamari or coconut aminos for gluten-free option)
  • 1 tablespoon minced garlic
  • Leaves from 2 sprigs fresh rosemary, minced (can substitute with about ½ teaspoon dried rosemary)
  • Leaves from 2 sprigs fresh thyme, minced (can substitute with about ½ teaspoon dried thyme)
  • Salt and pepper, to taste

Takes . Serves Four.

Instructions:

  1. In a bowl, whisk together honey, Dijon mustard, soy sauce, garlic, rosemary, and thyme. Season pork on all sides with salt and pepper, to taste.
  2. Place pork in a large zip-top plastic bag. Pour half of the marinade over the pork and toss to coat. Seal the bag and refrigerate the pork in the marinade for at least 30 minutes, or up to 24 hours. Rotate the pork occasionally so that the marinade touches all sides.
  3. Set aside the remaining ½ of the marinade in a separate bowl, cover, and refrigerate for later.

To cook the tenderloin in the oven:

  1. Remove pork from the marinade and place in a baking dish that has been coated with cooking spray. Discard bag with the marinade. Allow pork to come to room temperature while you preheat the oven.
  2. Preheat oven to 400F (200C).

  3. Cover with foil and bake for 25 minutes.
  4. Remove cover, brush with reserved marinade, and place under the broiler for about 5 minutes (or until a crispy crust forms on top), and pork reaches an internal temperature of 140 degrees F.
  5. Remove from oven and allow pork to rest for about 10 minutes before slicing. Serve with any remaining refrigerated marinade.

To cook the tenderoin on the grill:

  1. Remove pork from the marinade and allow to come to room temperature while you heat the grill. Discard bag with the marinade.
  2. Heat the grill to medium heat. Place pork on the grill and cover. Cook for about 12-14 minutes, turning every few minutes, until pork reaches an internal temperature of 140 degrees F.
  3. Allow pork to rest for 10 minutes before slicing. Serve with reserved marinade from the refrigerator.

Review:

This was really, really good. A keeper.