Not Really Worcestershire Sauce

The Worcestershire Sauce was running low.  I read the ingredients on the label.  I had them all, or a reasonable substitute, in my pantry.  I can make my own.

But no, I had to experiment and tinker, so this is not really a recipe for Worcestershire sauce.  But it is a good sauce.  I have no doubt that when it has aged a while, it will be a very good sauce.


  • 1 cup malt vinegar
  • 1 cup clear apple juice
  • 1 Tbsp molasses
  • 1 Tbsp tamarind paste
  • 1 tsp garlic powder
  • 1 Tbsp onion flakes
  • 2 anchovy fillets
  • 1 Tbsp fish sauce
  • 1 Tbsp oyster sauce
  • 1 tsp crushed ginger
  • 1 tsp ground ginger
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp smoky paprika
  • a good pinch of cayenne
  • a pinch of ground cloves
  1. Bring it all to the boil and simmer for 15 mins.
  2. Blend with a blender wand to liquidise the onion flakes and anchovy.
  3. Return to a simmer
  4. Bottle in sterilised recycled sauce bottles.


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Turkish Bread Pizza

Quick and Easy Turkish Bread Pizza


  • 1/2 loaf Turkish Bread, spread with;
    • Leggo’s Tomato paste
    • Basil
    • Oregano
    • Ground Bay
    • Piquillo peppers, sliced
    • Sundried tomatoes. sliced
    • A drizzle of garlic-infused olive oil
    • Mozzarella
    • A sprinkle of Parmesan

All under the grill until done.

This is the closest I have ever come to reproducing one of those delicious pizzas from Mimmo in Mission Bay back in the Seventies.

I must get some olives, anchovies, mushrooms, marinara mix and pepperoni.


UPDATE 19 August

The other half of the loaf, as an outback marinara


Same ingredients with the addition of canned kipper fillets and smoked oysters.



Posted in bread, cheese, Con-fusion cooking, fusion, Italian, pizza, Vegetarian | Tagged , , , , | Leave a comment

Pan-fried Barramundi with Garlic Cheese Béchamel

Barramundi is the best fish available around these parts.

I still hope to catch some next Wet.  This fillet was bought. At great expense I might add.

I decided to pan-fry my fish in lemon infused virgin olive oil, and to have just a hint of garlic in the cheese sauce.  I have never tried a cheese sauce with fish before.  It works.


  • 1 Frozen barramundi fillet thawed in the refrigerator and brought to room temperature half an hour before cooking
  • Béchamel – Basic recipe HERE.   In this one I used dried parsley,  a little garlic, a little mustard powder, a good pinch of curry powder, and half a cup of grated cheese
  • Lemon infused olive oil
  • Salt and pepper


  1. Make the Béchamel
  2. salt and pepper the fish
  3. Heat the oil and sear the fish on both sides, turn off the heat and allow the fillet to cook through, turning once or twice.  Fish should not be overcooked.


Served with cauliflower and broccoli, because that is what I had on hand, thanks to emus.


Posted in cheese, fish, fusion, sauce, seafood | Tagged , , , , , , | 1 Comment

Chicken in Peanut Gravy


This is an Indonesian fusion adaption of my own.  In my opinion it is best made with chicken thighs though I had only breast available when I made this.

  • Two chicken breasts cut into large pieces, or four to six thighs.
  • 1 onion finely chopped
  • One can coconut cream
  • 1/2 cup chicken stock (or water + stock powder)
  • 2 Tbsp crushed garlic
  • 1 Tbsp crushed or grated ginger
  • 1 tsp cumin whole cumin seed
  • 2 or 3 chillies chopped or more to taste
  • 2 tsp lemon grass paste
  • 2 Tbsp chopped coriander leaves
  • 3 Tbsp crunchy peanut butter (or you can use peanut sauce)
  1. Brown the onion and chicken in hot peanut oil
  2. Add the remaining ingredients and simmer on low to medium heat until the chicken is cooked through and the gravy thick and creamy.

Delicious with rice and stir fried vegetables.

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Lyn’s Chicken Pumpkin Lasagna

I didn’t make this, though I intend to.   I just happened to drop by to say Hello, just as Lyn was about to dish this up. So I got to try some and bring some home with me.  It’s delicious.

The ingredients and details here are approximate, as told to me between bites.


  •  Pumpkin
  • Packet Lasagna
  • Courgette cut into long strips
  • Bechamel
  • Chicken mince
  • Chopped onion
  • garlic
  • 1 pod chicken stock concentrate
  • Cheese ( I think Lyn used plain old tasty cheddar)
  • Sage
  • Salt and pepper
  • Olive oil
  1. Make the Bechamel
  2. Fry the  mince in oil with sage and seasoning
  3. Steam pumpkin with a little water, chicken stock pod onion & garlic then add to chicken
  4. Layer everything as one usually does with lasagna, top off with bechamel and cheese
  5. Bake until browned

Lyn said she thought she should have added Parmesan on top so when I reheated the piece in the picture, I did.



Posted in cheese, Italian, Pasta, Uncategorized | Tagged , | 2 Comments

Slow-Cooked Sourdough Bread

Slow-Cooked Sourdough Bread.

The latest in my continuing experiments investigating what can be made using a slow cooker.

Two weeks ago I made some Biga, planning to leave it a week and make sourdough bread the following weekend.  Two weekends passed in which I was diverted to more pressing matters.  Last night I discovered the forgotten biga in the refrigerator, and decided to try using it.  I took it from the cold, fed it a little sugar and was happy to see it begin to work almost immediately.  It was late, so I left it until early morning.  Since I had no time during the day  to stand around baking, due to the requirements of employment, it seemed a good opportunity to try the slow cooker method.

First a reminder of how to make biga:



  • 1/4 tsp dry yeast
  • 1/4 cup warm water
  • 3/4 cup tepid water
  • 2 cups all-purpose flour
  • Vegetable oil, for the bowl


  1. Mix all the ingredients into a sticky dough.
  2. Transfer to a lightly oiled bowl, cover with plastic wrap, and leave it to rise at room temperature for 18 to 24 hours  (up to 72 hours).
  3. It can be covered and refrigerated for a week, or frozen indefinitely, until used.

Sourdough Bread

To make the sourdough bread, I first lined the slow cooker bowl with grease-proof paper and sprayed it with aerosol cooking oil.  Baking paper would do too.

Into the bowl of my Kenwood Chef, I put:

  • 2 cups or so of biga
  • 1 tsp dried yeast
  • 1/4 cup milk
  • 1 cup tepid water  
  • 1 Tblsp olive oil
  • 3 cups bread flour
  • 1 tsp salt

and kneaded it using the dough hook for ten minutes or so.

I then dropped it into the slow cooker bowl. It not-quite half filled the bowl.   Perfect.

I put the lid on and stood the bowl in my sink, which I had half filled with warm water.  Then I went to work.  It was 8:50 am.

Just over an hour and a half later I returned to find the dough had risen almost to the level of the lid.  I just put the bowl into the slow cooker, turned it on high, and left again.  I did not return  for lunch because we had a BBQ  for the kids.  It was almost 5 pm by the time I came home, and to be honest I had quite forgotten I was baking bread.   I was surprised to find the bread had turned out really well. It has a brown crust except on top so it just needed to be turned out onto a board. It was just a little soggy around the edge at the top (now the bottom) so I trimmed it and gave the extraneous bits to the goat.  I had a warm slice with a little butter and found it delicious, with a distinct sourdough flavour.

It reminded me of my Grandmother’s home-made bread that she made using milk that had gone sour.


Posted in bread, slow cooker, Traditional | Tagged , , , | 1 Comment