Outback Smoked Fishcakes

Playing with Smoke part 2:
Outback Smoked Fish Cakes

Another use for liquid smoke.  These are ROOOLLY Good


Smoked Fishcakes

A real camping dish.  Apart from the eggs, everything comes from a can or packet.  This recipe uses canned sardines*because that is what I had, but any fish will do.  It should make 6 – 8 fishcakes, but I got lazy. I made two slightly outsize and two very outsize.


  • 2 cups instant mashed potato flakes
  • 1 cup boiling water
  • 2 Tbsp. dried parsley
  • ½ tsp curry powder
  • ½ tsp dried garlic flakes
  • 1 Tbsp. dried onion flakes
  • 1 tsp dried lemon zest or lemon myrtle
  • A few grinds of salt & pepper
  • 1 tin sardines in oil*
  • 1 tin sardines in brine*
  • 2 eggs
  • A few squirts of Liquid Smoke
  • Fine breadcrumbs for coating.
  • Oil for frying

What to do:

  1. Mix the potato flakes, parsley, onion, garlic, lemon zest, curry powder, salt & pepper in a bowl
  2. Spray with smoke
  3. Add the boiling water and canned fish, including the liquid from the cans, and mix well.
  4. Cover and leave to stand in the refrigerator for at least half an hour
  5. Add the eggs and mix well again.
  6. Form into balls and roll in breadcrumbs to coat
  7. Flatten the balls to patties and fry in hot oil.
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T2 Sticky Honey Chai

I don’t usually promote something unless it is special.
This is sooo goood.

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Playing with Smoke, Part 1

At last I have my assorted bottles of smoke, which I left behind when I returned to Bili after the holidays.


Hickory, Apple, Outback Campfire Liquid Smoke and Smoke Oil

Misty Gully Smoke.   I got it here.

Time to see how I can use it.

My first experiment was with baked beans.  As I am in the sad situation of being unable to obtain Watties’ baked beans (the only beans that need NO improvement) I must settle for Heinz, SPQ or (shudder) house brand baked beans.

These are unpalatable, nay, even virtually inedible without some form of adulteration.  Therefore it seems the perfect food to start with.

Onto my serving-for-one of Heinz baked beans I sprayed a little Hickory smoke.  On the basis of the well established rule of thumb that there is no smoke without fire, I added a little of that too.  Kaitaia Fire.  for those of you unlucky enough not to have access to this culinary delight, substitute Tabasco.  It is nearly as good.   Nandos hot sauce and Sriracha can also save inferior baked beans.


On my two Irish breakfast pork sausages, I sprayed a little apple wood smoke.  They needed no improvement but I was keen to try out my new products.

Just before I cracked my breakfast eggs and tossed a tomato half into the frying pan beside the sausages, I sprayed it with just a hint of smoke oil.

A smoky breakfast feast.   This stuff is great!    Next time we shall check out the Australian Outback Campfire.

Smoky fried eggs and smoky tomato cooked this way give that delicious smoky barbecue taste without the burning.

Way to go.


Posted in accompaniment, barbecue, Breakfast, chicken, chilli, Eggs, Pork, smoked | Tagged , , , , , , , , , | Leave a comment

Swedish Meatballs

Swedish Meatballs

  • 450g minced beef
  • ¼ cup breadcrumbs
  • 1 Tbsp. dried parsley
  • ¼ cup warm milk
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • 1 med onion, finely diced
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • ½ teaspoon salt
  • 1 egg, beaten
  • 1 Tbsp. olive oil and 1 Tbsp. butter


  • 4 Tbsp. butter
  • 2 Tbsp. flour
  • ½ tsp turmeric
  • 500ml beef stock
  • 1 cup thickened cream
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. Dijon mustard
  • salt and pepper to taste


  1. Mix the parsley into the warm milk and allow to soak for a few minutes.
  2. Mix the milk and parsley into the breadcrumbs
  3. Combine ground beef, crumbs, parsley, allspice, nutmeg, turmeric, onion, garlic powder, pepper, salt and egg.
  4. Stand covered, in the refrigerator for at least an hour, or overnight.
  5. Roll into 20 or so meatballs.
  6. Heat olive oil and 1 Tbsp. butter in a heavy pan
  7. Brown the meatballs all over then turn down the heat and cook until the meatballs are done.
  8. Put the meatballs aside in a bowl and cover with foil
  9. Melt 4 Tbsp. butter in the pan and add the flour and turmeric
  10. Whisk the flour into the melted butter and stir until bubbling
  11. Add the stock while whisking constantly until the mixture thickens
  12. Turn down the heat and add the cream, Worcestershire sauce and Dijon mustard
  13. Continue whisking until the sauce returns to a simmer and thickens
  14. Taste and add salt and pepper as necessary.
  15. Put the meatballs into the sauce and simmer gently for 2 minutes or until the meatballs are reheated through.
  16. Serve with mashed pumpkin and kumara and green beans.


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Perfect Pork

The whole thing about roast pork is getting the crackling right without overcooking the meat.   Overcooked pork is dry and unpleasant.  When it is just a little pink in the middle it is juicy and flavoursome.  Contrary to the current belief of some, it is quite as safe to eat “undercooked” pork as it is to eat rare beef and pink lamb.

The secret of getting the crackling right is to scald the rind with boiling water and to dry it thoroughly.  Oil and salt it, then to blast it with heat.



  1. Cut slices into the rind. The butcher has usually already done this, but do more.  The more the better.
  2. Stand the roast rind side up in a colander or on a trivet in the sink
  3. Pour an entire kettle of boiling water over the roast. This will open the rind up.
  4. Thoroughly dry the rind.
  5. Place uncovered in the fridge for a couple of hours to further dry out the rind.
  6. Set the turbo oven to 240 degrees (or preheat a conventional oven half an hour before the meat is due to go into the oven.
  7. Rub the rind with olive oil and a coarse rock salt, and place in the baking dish.
  8. Cook at 240 for 20-30 minutes until the crackling blisters and goes hard.
  9. Reduce temp setting to 180 degrees and cook a further 40 minutes per kilo.
  10. Rest the roast for 10-15 minutes before slicing.

Some people say the high temperature cook should be at the end not the beginning.  When I try that I inevitably overcook and dry out the meat.


Posted in Pork, Roast, Traditional, Uncategorized | Tagged , , , | 1 Comment

Blue Tarte Flambée

Known as flammekueche in Alsatian and flammkuchen in German, tarte flambée is incredibly simple. Typically made on a piece of thin, rolled-out bread dough, it has only three other main ingredients:  cheese,  onion, bacon.

This not-pizza is traditionally made with fromage blanc.  But I don’t have any.  What I did have was almost an entire wedge of Mainland blue vein cheese that had dried out, forgotten, in the back of the dairy compartment of my refrigerator.

I also had some dregs of basil pesto in a jar, some shallots, some frozen bacon pieces, and a little Kraft parmesan.   That is what I had, so it is what I used.

My not-pizza is probably not traditional flammekueche either.  But it was delicious.

The base is a frozen naan.   I spread it with pesto, chopped shallot, crumbled blue vein cheese, bacon pieces, and a sprinkle of Parmesan.

Under the grill (or into the turbo oven) for about ten minutes and done.

Posted in Bacon, bread, Breakfast, cheese, Con-fusion cooking, fusion, Indian, Italian, Uncategorized | Tagged , , , , , , | 1 Comment