Cookbookmaniac
  • American Recipes
    Wagyu Rump Steak with Parsley & Chive Butter
    Salt before you cook "I always salt my meat liberally just before I cook it. Forget the dire warnings that salt will draw out the juices from your meat and leave it dry and tough. This is nonsense. Salting before you cook is not only essential to bring out the intrinsic flavour of your meat, but it also actually helps brown it." - by Adrian Richardson Recipe for steak adapted from Meat by Adrian Richardson Recipe for Parsley & Chive Butter is an original recipe by cookbookmaniac.com 2 x 400g Wagyu Rump Steak Extra-Virgin Olive Oil 2 teaspoons Maldon Sea Salt, more if needed 1 teaspoons freshly ground black pepper, more if needed Parsley & Chive Butter 125g unsalted butter, softened at room temperature 2 teaspoons dried parsley 2 teaspoons dried chives 1 teaspoon Maldon Sea Salt 1/ Take the butter out of the fridge and allow it to come to room temperature. When it is soft add the dried parsley, dried chives and sea salt. Mix well, and put it back in the fridge for later use. 2/ Remove the steak from the refrigerator at least 30 minutes before you are ready to cook it. 3/ Rub the steak lightly with olive oil, salt and pepper. 4/ Cook the steak over medium heat for 3 minutes, then turn and cook for another 3 minutes. Turn again, this time at a 180-degree angle, and cook for another 2 minutes. Turn a final time and cook for another 2 minutes. The…
  • Cheap Eats Recipes
    Lamb Chops stuffed with Feta Cheese
    I own so many cookbooks. I think the floor under the shelf is bending from the weight of it. There are thousands of recipes sitting inside these gems calling out to me. "Make me, try me, love me". You see, one of the main reasons why I started this blog was because I felt I wasn't cooking from them enough, (and food blogging is a fantastic hobby). I find that there are many, many recipes that I have never heard of, nor ever eaten. I am too much of an adventurous eater to just stick to one type of cuisine and not try anything else. There is no better comfort of knowing that I have the freedom to choose a recipe based on the whim of whatever I am craving, from wherever it is from in the world. Whether it be digging my fork into a tomatoey eggplant that is oozing mozzarella, or, slurping and sweating over a bowl of pho. There is also a deep warm satisfaction when I watch Pizzaboy rushing into kitchen to grab his share of whatever I have concocted in the kitchen. Sometimes it doesn't work out. That is when the shit hits the fan and I smack my fist into my failed creation. All that time, energy and food wasted because I was not able to either follow the recipe or mothernature decided to watch me throw a tantrum. I feel lucky I have a partner who will eat my food no matter how…
  • Asian Recipes
    Thai Kangaroo Salad – What is Australia’s national dish?
    It was Australia Day a week ago. For a longtime I'd been wanting to cook and present one of Australia's National Dishes to the blog. However, I was having a hard time selecting one, or actually, I don't know if I had even found one that didn't have its origins from elsewhere. Pizzaboy and I came up with a few possiblities: Meat Pie & Sauce Shepherds Pie Fish'n'Chips Pavlova Sticky Date Pudding Lamingtons Masterchef runner-up Poh Ling Yeow suggests that it may be Salt & Pepper Squid. I don't think she was too far off. You see, Australia is culturally multi-layered, built by many years of immigration from around the world. Almost all of the world's cuisines are represented here, we are very lucky in that respect. With all this in mind. I do believe that we show our "Australianess" by throwing together a barbeque. Everyone can bring whatever they want and "chuck it on the barbie". It is an opportunity to take advantage of the fresh produce that is available to us, soak up the warm climate and relax. What can be more Australian than that? I received my copy of Delicious magazine in the mail and my decision was made when I came across a recipe for Thai Kangaroo Salad. Jill Dupleix makes the following observation, "It makes sense that if we are to produce our food from animals, that we do it from those that belong here. I bet if Thailand had kangaroo, they'd cook it like…