Crumbed chicken in one form or another has been part of my diet for an absolute lifetime. My ex-husband will attest to the notion that my Hungarian-born mother had perfected the recipe for breaded drumsticks.
The fruit from my friends at Redbelly Citrus is superb this year, and ever since I tasted those roasted duck legs with blood orange sauce at the feast at Lucio's, I've been fantasising about cooking duck with a caramelised blood orange glaze.
Once upon a long time ago, in my father's back garden there was a duck, or kacsa (pronounced cot-yah in Hungarian). I was a small child at the time and all I can remember is that it turned up one afternoon and quacked incessantly. It stayed long enough to chase me around the yard on numerous occasions, and it pooped all over the paving, much to the annoyance of my parents. And then, just as suddenly as it had appeared, the duck was gone.
The end of summer is a bittersweet experience for me. In my hometown, Canberra, the weather can be extremely hot and dry, with temperatures soaring into the high 30s (Celsius) and more. Add a scorching wind to the mix and you can find yourself looking forward to winter. But when winter comes, along with aches and pains brought on by the bitter cold, I am yearning for summer again.
'Will you be making those tasty little chicken-wing thingeys?' asked Peter, as we prepared to welcome some friends for a gathering. 'Absolutely,' I replied. 'They're always a great crowd pleaser,' I added with a smile.
With a bounty of home-grown Meyer lemons and parsley, and a pot of fresh honey that I picked up from my beekeeper friends, it's time to dust off one of my most favourite recipes.
'I’m probably the laziest cookbook writer going around, in that I just put the food I eat normally into my cookbooks, and cook from them as well,' says former lawyer, Adam Liaw. The popular television presenter, bestselling cookbook author, MasterChef Australia winner, Wall Street Journal columnist, and UNICEF Australia's National Ambassador for Nutrition has remained ever so humble despite his huge success. To my mind, it's that quality, as well as his inspired cooking, that makes him so very likeable!
Whoa there big fella... put the brakes on a little will ya! I mean, what the heck happened to November, much less December? We're ticking days off the calendar before we can blink, and Christmas is just ten days away. Woot!
A good friend said to me recently that she was more so than ever looking forward to her eventual retirement, so that she too could spend her time cooking to her heart's content, as I am doing now. I must say, apart from having to stay off my feet post operatively for a few weeks while my broken foot mends, I have indeed been doing plenty of experimental cooking, and I'm loving it (as is my Peter).
With a fridge and larder full of food, Peter and I decided to skip our usual Saturday morning visit to the Capital Region Farmer's Market, choosing instead to hibernate indoors and create a gourmet brunch from ingredients we had at hand.
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I use Australian standard measuring cups and spoons in my recipes.