For those readers who do not live in Far North Queensland, I have linked to the audio file of my interview this morning in which we discussed the development of the cookbook and presented a recipe which is also listed below, and will also be available over the next few days on the ABC Far North website.
BBQ Squid with Sechuan Salt
This is a very simple, quick recipe that gives you that tingling flavour of Sechuan pepper without the fat levels of frying the squid. Vary the amount of squid depending on how you are serving the dish. Use one squid tube per person if it is a side dish or two if it is a main dish. The simple art of this dish is having the BBQ plate really hot – not at its highest setting, but hot enough that the squid cooks almost instantly. This stops it from becoming watery and stewing on the plate, and allows a lovely golden edge to form on the squid rings.
Ingredients
Sechuan Salt Mix
1 tablespoon white peppercorns
2 tablespoons Sechuan peppercorns Continue reading 'Interview on ABC radio'»
When Tropical Cusine: Cooking in Clare’s Kitchen comes out I imagine that some readers might presume I am a complete soak from the number of mixed drink and cocktail recipes it will contain. However, coming up with these recipes is more about playfulness than ensuring a regular alcoholic intake. They are like a liquid and simple version of a dessert, which is another satisfying realm of recipe testing because of the ease with which one can find and combine flavours and textures. Ironic really given that I rarely eat desserts myself, although that pattern changed for a while during the recipe testing when I was working mostly on dessert recipes (and my waistline paid the price).
Anyway, todays offering is a take on the look of the Tequila Sunrise, and uses ingredients that are very much part of the identity of this part of the world – rum, red papaya, and the indigenous Davidsons plum. Here it is, the Sailors Delight:
Sailors Delight
1 tablespoon Davidsons plum syrup, plus 1 teaspoon extra to drizzle around glass
45ml dark rum
1/2 cup pureed ripe red papaya pulp
3/4 cup soda water Continue reading 'Playing at sundown'»
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