http://www.fordonfood.blogspot.com
Visit http://fordonfood.com.au/]]>enFoodCopyright Ford on Foodhttps://d3wo5wojvuv7l.cloudfront.net/t_rss_itunes_square_1400/images.spreaker.com/original/9933bc191ab8063d80070ab72cba0788.jpghttp://www.fordonfood.blogspot.comSat, 16 May 2020 11:54:06 +0000Ford on FoodFord on Foodfordonfood@gmail.comJason Ford has over 25 years of extensive experience in the food service industry. He is a professional chef, qualified commercial cookery lecturer, published food writer and culinary entertainer. Visit http://fordonfood.com.au/
Visit http://fordonfood.com.au/]]>cleanepisodichttps://www.spreaker.com/user/fordonfood/turning-a-new-leaf
However, it has also been popular throughout Asia for thousands of years.

It grows wild in Egypt and the Sudan, and surprisingly can also be found growing wild in English fields.

Most Australians would recognise coriander as an ingredient regularly used in Thai cuisine.

The pungent tasting fresh green leaves almost look like the leaves of parsley, but with more of a flat and jagged appearance.

The fragrant dried seed is globular and almost round, brown to yellow red, and 4mm in diameter with alternating straight and wavy ridges. The seeds have a mild, distinctive taste similar to a blend of lemon and sage.

The taste of the fresh leaves and dried seeds are so different from each other, that some people may love one, yet loathe the other.

Some recipes, such as Thai curry paste often calls for the use the fresh roots of the coriander plant for its earthy, depth of flavour.

Coriander tastes great with ingredients such as chilli, lime and ginger.

Zucchini with Garlic and Coriander

500g zucchini
1 ½ tbsp extra virgin olive oil
3 cloves garlic, minced
2 tsp ground coriander
salt and pepper

Quarter the zucchini lengthwise, and then cut pieces in half crosswise.
Add zucchini to a medium saucepan of boiling salted water and cook uncovered over high heat for approximately 3 minutes or until just tender, but still firm.
Drain the zucchini well and transfer to a shallow serving platter.
Heat olive oil in saucepan used to cook zucchini, add garlic and cook over low heat for approximately 15 seconds or until light brown.
Add ground coriander and stir over low heat a few seconds to blend.
Then immediately add to zucchini and toss.
Season to taste with salt and cayenne pepper.

Serves 4.]]>https://api.spreaker.com/episode/9187450Sun, 14 Aug 2016 03:19:37 +0000Ford on FoodSometimes referred to as ‘Chinese parsley’ or ‘cilantro’ – coriander is a native herb of the Middle East and Southern Europe. However, it has also been popular throughout Asia for thousands of years. It grows wild in Egypt and the Sudan, and...
However, it has also been popular throughout Asia for thousands of years.

It grows wild in Egypt and the Sudan, and surprisingly can also be found growing wild in English fields.

Most Australians would recognise coriander as an ingredient regularly used in Thai cuisine.

The pungent tasting fresh green leaves almost look like the leaves of parsley, but with more of a flat and jagged appearance.

The fragrant dried seed is globular and almost round, brown to yellow red, and 4mm in diameter with alternating straight and wavy ridges. The seeds have a mild, distinctive taste similar to a blend of lemon and sage.

The taste of the fresh leaves and dried seeds are so different from each other, that some people may love one, yet loathe the other.

Some recipes, such as Thai curry paste often calls for the use the fresh roots of the coriander plant for its earthy, depth of flavour.

Coriander tastes great with ingredients such as chilli, lime and ginger.

Zucchini with Garlic and Coriander

500g zucchini
1 ½ tbsp extra virgin olive oil
3 cloves garlic, minced
2 tsp ground coriander
salt and pepper

Quarter the zucchini lengthwise, and then cut pieces in half crosswise.
Add zucchini to a medium saucepan of boiling salted water and cook uncovered over high heat for approximately 3 minutes or until just tender, but still firm.
Drain the zucchini well and transfer to a shallow serving platter.
Heat olive oil in saucepan used to cook zucchini, add garlic and cook over low heat for approximately 15 seconds or until light brown.
Add ground coriander and stir over low heat a few seconds to blend.
Then immediately add to zucchini and toss.
Season to taste with salt and cayenne pepper.

Serves 4.]]>133coriander,food,ford,jason,oncleanfullhttps://www.spreaker.com/user/fordonfood/episode-51-spice-of-life_1
The corner-stone of this Central European cuisine is a distinctive blend of spices – of which paprika is ‘King’.

There are very few aromas that beat the combination of onion, garlic and paprika frying in a pan. This simple combination of ingredients results in a depth of savoury flavour that is uniquely Hungarian.

Paprika is the name commonly given to a wide selection of red powders, ground from various members of the chilli pepper family.

Although there are many grades of paprika, they often share similar flavour characteristics such as sweet, savoury and subtle warmth.

The differences in colour depth are due to the amount of ‘Capsanthin’ found in the ripe chilli pepper. And the scale of heat is dictated by the quantity of ‘Capsaicin’ which is found in the seeds. The non-spicy, sweeter paprika is made by grinding the dried chilli flesh without seeds, while spicy paprika contains varying quantities of dried flesh and the chilli seeds.

Paprika’s delicate flavour has the ability to compliment other ingredients without overpowering or dominating them.

The spice is used as a seasoning in many recipes such as soups, stews, rice dishes and sausage fillings.

However, the world’s most famous paprika flavoured dish would have to be Hungarian Goulash. Most people recognise Goulash as a stew, and that’s how it is mostly prepared nowadays, but it is originally a soup.

If you are unfamiliar with paprika, a great way to introduce it to your dinner table is as a simple seasoning for homemade French fries or generously sprinkled on steaks, lamb chops, grilled chicken or fish fillets.

Hungarian Goulash

One thing Hungarians are passionate about, is cooking. And, my wife’s late grandfather was no exception. My fondest memory of him will always be the Goulash he cooked in a camp oven suspended over an open fire.

No matter how stealthily I tried to find out his cooking secrets, he always knew what I was up to and would rarely share his recipes. He even went as far as physically removing me from his kitchen while he was cooking – all in good fun though.

Here is my personal goulash recipe, not quite the same as the genuine article, but it’s reasonably quick, easy and great soul food for the cooler winter months.

500g veal, diced
100g onion, diced
100g red capsicum, diced
100g potatoes, diced
pinch salt
1/2 tsp pepper
2 tsp paprika (approx.)
1 tbsp chili sauce
1/4 tsp fresh chill, chopped (optional)
2 tbsp olive oil
750ml chicken stock
2 tsp cornflour for thickening

Heat oil and add the chopped chilli, onion, capsicum and potato, cook gently until tender.
Take out of the pan and put aside.
Heat a little more oil in the pan and seal the diced veal. (Do not overcook)
Add the paprika, chilli sauce, some stock and return the vegetables to the pan.
Bring to the boil. Mix cornflour with 1 tbsp water and stir into meat mixture.
Cook for approximately 2 minutes to thicken.
Adjust the seasoning to taste.
Cook for approximately 1 – 1 ½ hours.

* Goulash is delicious served with creamy mashed potato or dumplings.]]>https://api.spreaker.com/episode/9183528Sat, 13 Aug 2016 10:39:00 +0000Ford on FoodMy wife is of Hungarian and German heritage. Growing up, she relished visits to her Grandfather’s home to indulge in all manner of Hungarian culinary delights. The corner-stone of this Central European cuisine is a distinctive blend of spices – of...
The corner-stone of this Central European cuisine is a distinctive blend of spices – of which paprika is ‘King’.

There are very few aromas that beat the combination of onion, garlic and paprika frying in a pan. This simple combination of ingredients results in a depth of savoury flavour that is uniquely Hungarian.

Paprika is the name commonly given to a wide selection of red powders, ground from various members of the chilli pepper family.

Although there are many grades of paprika, they often share similar flavour characteristics such as sweet, savoury and subtle warmth.

The differences in colour depth are due to the amount of ‘Capsanthin’ found in the ripe chilli pepper. And the scale of heat is dictated by the quantity of ‘Capsaicin’ which is found in the seeds. The non-spicy, sweeter paprika is made by grinding the dried chilli flesh without seeds, while spicy paprika contains varying quantities of dried flesh and the chilli seeds.

Paprika’s delicate flavour has the ability to compliment other ingredients without overpowering or dominating them.

The spice is used as a seasoning in many recipes such as soups, stews, rice dishes and sausage fillings.

However, the world’s most famous paprika flavoured dish would have to be Hungarian Goulash. Most people recognise Goulash as a stew, and that’s how it is mostly prepared nowadays, but it is originally a soup.

If you are unfamiliar with paprika, a great way to introduce it to your dinner table is as a simple seasoning for homemade French fries or generously sprinkled on steaks, lamb chops, grilled chicken or fish fillets.

Hungarian Goulash

One thing Hungarians are passionate about, is cooking. And, my wife’s late grandfather was no exception. My fondest memory of him will always be the Goulash he cooked in a camp oven suspended over an open fire.

No matter how stealthily I tried to find out his cooking secrets, he always knew what I was up to and would rarely share his recipes. He even went as far as physically removing me from his kitchen while he was cooking – all in good fun though.

Here is my personal goulash recipe, not quite the same as the genuine article, but it’s reasonably quick, easy and great soul food for the cooler winter months.

500g veal, diced
100g onion, diced
100g red capsicum, diced
100g potatoes, diced
pinch salt
1/2 tsp pepper
2 tsp paprika (approx.)
1 tbsp chili sauce
1/4 tsp fresh chill, chopped (optional)
2 tbsp olive oil
750ml chicken stock
2 tsp cornflour for thickening

Heat oil and add the chopped chilli, onion, capsicum and potato, cook gently until tender.
Take out of the pan and put aside.
Heat a little more oil in the pan and seal the diced veal. (Do not overcook)
Add the paprika, chilli sauce, some stock and return the vegetables to the pan.
Bring to the boil. Mix cornflour with 1 tbsp water and stir into meat mixture.
Cook for approximately 2 minutes to thicken.
Adjust the seasoning to taste.
Cook for approximately 1 – 1 ½ hours.

* Goulash is delicious served with creamy mashed potato or dumplings.]]>134food,ford,jason,on,paprikacleanfullhttps://www.spreaker.com/user/fordonfood/episode-50-the-sweet-and-the-sour
It features prominently in many Italian recipes.

It is so sweet in fact that it can also be used in desserts.

Unlike most vinegar, Balsamic vinegar is not derived from wine but from newly pressed grape juice.

In its most traditional form, balsamic vinegar is made from the Trebbiano grape, which flourishes in the Modena region of Italy.

It is aged by transferring between barrels made from oak, chestnut, juniper or cherry, ash and finally mulberry. The transferring from one barrel to the other is known as ‘rincalzo’, which normally takes place in spring.

Throughout the prolonged aging process it gradually evaporates, requiring incrementally smaller barrels. Due to the dramatically reduced yield from the original volume of grape juice, balsamic vinegar is quite expensive.

The most authentic balsamic vinegar, aceto balsamico tradizionale di Modena, is one of the most expensive liquids on earth. It is aged and blended for up to fifty years and each bottle is signed and numbered.

Balsamic Vinaigrette

Drizzle this simple and delicious dressing on your favorite garden salad, which goes great with Italian food.

1 small garlic clove
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
75ml extra virgin olive oil
Blend garlic clove with a little salt.
Add Balsamic vinegar and half a teaspoon of Dijon mustard.
While continuing to blend, gradually add extra virgin olive oil until a smooth emulsion is formed.
Season the dressing with salt and pepper.
Balsamic Strawberries

One of my all time favourite uses is with strawberries. Yes, you read correctly! The following is a pretty standard and well-known recipe. You could also add a little cracked black pepper.

500g strawberries
1 tablespoon balsamic vinegar
3 tablespoons icing sugar
Wash and drain strawberries, then remove the hull.
Cut the strawberries into quarters and place in a bowl.
Gently toss the strawberries with the vinegar and sugar.
Refrigerate for 30 minutes before serving with double cream.]]>https://api.spreaker.com/episode/6586487Sun, 06 Sep 2015 10:09:47 +0000Ford on FoodBalsamic vinegar is very popular, due to it’s rich, sweet characteristics. It features prominently in many Italian recipes. It is so sweet in fact that it can also be used in desserts. Unlike most vinegar, Balsamic vinegar is not derived from wine...
It features prominently in many Italian recipes.

It is so sweet in fact that it can also be used in desserts.

Unlike most vinegar, Balsamic vinegar is not derived from wine but from newly pressed grape juice.

In its most traditional form, balsamic vinegar is made from the Trebbiano grape, which flourishes in the Modena region of Italy.

It is aged by transferring between barrels made from oak, chestnut, juniper or cherry, ash and finally mulberry. The transferring from one barrel to the other is known as ‘rincalzo’, which normally takes place in spring.

Throughout the prolonged aging process it gradually evaporates, requiring incrementally smaller barrels. Due to the dramatically reduced yield from the original volume of grape juice, balsamic vinegar is quite expensive.

The most authentic balsamic vinegar, aceto balsamico tradizionale di Modena, is one of the most expensive liquids on earth. It is aged and blended for up to fifty years and each bottle is signed and numbered.

Balsamic Vinaigrette

Drizzle this simple and delicious dressing on your favorite garden salad, which goes great with Italian food.

1 small garlic clove
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
75ml extra virgin olive oil
Blend garlic clove with a little salt.
Add Balsamic vinegar and half a teaspoon of Dijon mustard.
While continuing to blend, gradually add extra virgin olive oil until a smooth emulsion is formed.
Season the dressing with salt and pepper.
Balsamic Strawberries

One of my all time favourite uses is with strawberries. Yes, you read correctly! The following is a pretty standard and well-known recipe. You could also add a little cracked black pepper.

500g strawberries
1 tablespoon balsamic vinegar
3 tablespoons icing sugar
Wash and drain strawberries, then remove the hull.
Cut the strawberries into quarters and place in a bowl.
Gently toss the strawberries with the vinegar and sugar.
Refrigerate for 30 minutes before serving with double cream.]]>153chef,food,ford,jason,oncleanfullhttps://www.spreaker.com/user/fordonfood/episode-48-sweet-succulent-sea-scallops
They are categorised as a bivalve mollusc.

There is hundreds of species found throughout the waters of the Atlantic, Mediterranean and Pacific Oceans.

The closer you live to the ocean, the better your chances of purchasing scallops still alive – but in most cases they are sold already shucked (removed from the shell) and frozen.

The reason for this is that scallops deteriorate quickly when removed from the sea and after they have been shucked.

If not frozen they should be eaten within a day.

Scallops should be light pink in colour, moist, shiny and with a fresh seawater smell.

I have purchase scallops with and without the bright orange roe – this depends on what you prefer.

Some people don’t like the strong taste of the roe, or the reality that it’s the reproductive organ of the scallop. Personally it doesn’t bother me, and the orange row looks spectacular on the plate. In fact I’ve worked in some restaurants where we only served the roe.

Scallops should be cooked quickly (grilled or seared) served medium-rare to remain plump, sweet and succulent.

Seared Scallop Salad

Dress a salad of mixed baby lettuce leaves with vinaigrette made with freshly squeezed lime juice, honey, white wine vinegar, olive oil and a pinch of sea salt. Lightly toss fresh scallops in a little oil and place on a very hot grill plate – cook for about one minute on each side. Arrange scallops on top of salad, and Bob’s your uncle.]]>https://api.spreaker.com/episode/6586054Sun, 06 Sep 2015 05:39:38 +0000Ford on FoodScallops are named after the fanned, fluted appearance of their shell. They are categorised as a bivalve mollusc. There is hundreds of species found throughout the waters of the Atlantic, Mediterranean and Pacific Oceans. The closer you live to the...
They are categorised as a bivalve mollusc.

There is hundreds of species found throughout the waters of the Atlantic, Mediterranean and Pacific Oceans.

The closer you live to the ocean, the better your chances of purchasing scallops still alive – but in most cases they are sold already shucked (removed from the shell) and frozen.

The reason for this is that scallops deteriorate quickly when removed from the sea and after they have been shucked.

If not frozen they should be eaten within a day.

Scallops should be light pink in colour, moist, shiny and with a fresh seawater smell.

I have purchase scallops with and without the bright orange roe – this depends on what you prefer.

Some people don’t like the strong taste of the roe, or the reality that it’s the reproductive organ of the scallop. Personally it doesn’t bother me, and the orange row looks spectacular on the plate. In fact I’ve worked in some restaurants where we only served the roe.

Scallops should be cooked quickly (grilled or seared) served medium-rare to remain plump, sweet and succulent.

Seared Scallop Salad

Dress a salad of mixed baby lettuce leaves with vinaigrette made with freshly squeezed lime juice, honey, white wine vinegar, olive oil and a pinch of sea salt. Lightly toss fresh scallops in a little oil and place on a very hot grill plate – cook for about one minute on each side. Arrange scallops on top of salad, and Bob’s your uncle.]]>146chef,food,ford,jason,oncleanfullhttps://www.spreaker.com/user/fordonfood/episode-48-whip-it-good
People have been whipping cream in Europe for centuries, and now-days it has found its way into the cuisines of most cultures.

But, whipping cream is not quite as straight forward as you may think, there is some important science involved in the process.

To begin with, pure cream has to contain at least 30% fat or it will be unable to hold air bubbles. To make lower fat creams whip successfully, the manufacturers add thickening agents.

Basically, while whipping cream (by hand or machine) the fat droplets connect into a network that collects and holds the air bubbles being incorporated during the whipping process.

This method is referred as ‘aeration’, and results in a thick, fluffy mixture approximately twice the volume of the original cream.

However, if you continue whipping for too long the fat droplets will stick together and begin forming butter. So don’t whip it too good. This will collapse the mixture, and turn into a yellowish slop of butter and liquid. Trust me, I’ve gotten distracted and made butter quite a few times.

Whipped cream can have flavourings such as sugar and vanilla added, as in ‘Crème Chantilly’, which is delicious.

It can also be folded through a chocolate mousse for enrichment. Whipped cream makes a fantastic accompaniment to scones, pumpkin pie, cakes, waffles or dollop on liqueur coffees

Strawberries Romanoff

250g strawberries, chopped
2 tbsp icing sugar
30ml strawberry liqueur
150ml cream
2 tbsp caster sugar
1 tsp vanilla essence
Combine the strawberries, icing sugar and liqueur in a bowl and leave covered in the refrigerator for 1 hour to macerate.
In a bowl, combine the cream, caster sugar and vanilla essence.
Whip the cream until it forms soft peaks.
Fold the macerated berries into the whipped cream, spoon into a glass and serve immediately.
Note: Can be garnished with orange segments and a fresh mint sprig. Crumbled meringue can be added for texture.]]>https://api.spreaker.com/episode/6582765Sat, 05 Sep 2015 11:37:39 +0000Ford on FoodPavlova wouldn’t be half the experience without lashings of whipped cream. And, in the absence of whipped cream an ice-cream sundae would be just… a bowl of ice-cream. People have been whipping cream in Europe for centuries, and now-days it has found...
People have been whipping cream in Europe for centuries, and now-days it has found its way into the cuisines of most cultures.

But, whipping cream is not quite as straight forward as you may think, there is some important science involved in the process.

To begin with, pure cream has to contain at least 30% fat or it will be unable to hold air bubbles. To make lower fat creams whip successfully, the manufacturers add thickening agents.

Basically, while whipping cream (by hand or machine) the fat droplets connect into a network that collects and holds the air bubbles being incorporated during the whipping process.

This method is referred as ‘aeration’, and results in a thick, fluffy mixture approximately twice the volume of the original cream.

However, if you continue whipping for too long the fat droplets will stick together and begin forming butter. So don’t whip it too good. This will collapse the mixture, and turn into a yellowish slop of butter and liquid. Trust me, I’ve gotten distracted and made butter quite a few times.

Whipped cream can have flavourings such as sugar and vanilla added, as in ‘Crème Chantilly’, which is delicious.

It can also be folded through a chocolate mousse for enrichment. Whipped cream makes a fantastic accompaniment to scones, pumpkin pie, cakes, waffles or dollop on liqueur coffees

Strawberries Romanoff

250g strawberries, chopped
2 tbsp icing sugar
30ml strawberry liqueur
150ml cream
2 tbsp caster sugar
1 tsp vanilla essence
Combine the strawberries, icing sugar and liqueur in a bowl and leave covered in the refrigerator for 1 hour to macerate.
In a bowl, combine the cream, caster sugar and vanilla essence.
Whip the cream until it forms soft peaks.
Fold the macerated berries into the whipped cream, spoon into a glass and serve immediately.
Note: Can be garnished with orange segments and a fresh mint sprig. Crumbled meringue can be added for texture.]]>162chef,food,ford,jason,oncleanfullhttps://www.spreaker.com/user/fordonfood/episode-47-dodging-bunya-nuts
It exploded into the ground, making a crater before rolling down the hill into our picnic blanket. Good thing my son had just moved away seconds earlier.

Bunya nuts are one of Australia’s greatest indigenous bush foods. They are large almond shaped nuts that grow in tight cones, on giant rainforest pine trees of South-East Queensland – particularly the Bunya Mountains.

The Aboriginal people used to eat them raw, or toasted in the fire and eaten like chestnuts, or even ground up like flour.

Nowadays, chefs have found many other uses for them, such as soups, quiches, pastries, cakes, biscuits and condiments. They easily absorb other flavours.

The biggest problem with the nuts is their hard and fibrous shell. As yet, nobody has come up with an effective method of harvesting and shelling them.

You can find shelled and frozen Bunya nuts at many bush food suppliers around the country – or just wait to dodge one before it clobbers you on the head at a picnic.

Bunya Nut Pesto

This recipe came from an apprentice chef I trained.

2 cloves garlic
55g Bunya nuts
55g fresh basil leaves
70g parmesan cheese, grated
125ml extra virgin olive oil
pinch of salt
Blend garlic and Bunya nuts to a smooth puree.
Blend in basil leaves and parmesan cheese.
While blending, gradually pour olive oil until the desired consistency is achieved.
Note: You could also add a little melted butter. Use as a sauce for pasta, or spread on crispy Italian bread. Serve the meat and sauce with mashed potato or creamy polenta.

Serves 4.]]>https://api.spreaker.com/episode/6582452Sat, 05 Sep 2015 08:32:53 +0000Ford on FoodA few years back, while picnicking at the Bunya Mountains, one of my children was almost hit by a bowling ball sized Bunya cone, which hurtled to Earth faster than the speed of sound. It exploded into the ground, making a crater before rolling down...
It exploded into the ground, making a crater before rolling down the hill into our picnic blanket. Good thing my son had just moved away seconds earlier.

Bunya nuts are one of Australia’s greatest indigenous bush foods. They are large almond shaped nuts that grow in tight cones, on giant rainforest pine trees of South-East Queensland – particularly the Bunya Mountains.

The Aboriginal people used to eat them raw, or toasted in the fire and eaten like chestnuts, or even ground up like flour.

Nowadays, chefs have found many other uses for them, such as soups, quiches, pastries, cakes, biscuits and condiments. They easily absorb other flavours.

The biggest problem with the nuts is their hard and fibrous shell. As yet, nobody has come up with an effective method of harvesting and shelling them.

You can find shelled and frozen Bunya nuts at many bush food suppliers around the country – or just wait to dodge one before it clobbers you on the head at a picnic.

Bunya Nut Pesto

This recipe came from an apprentice chef I trained.

2 cloves garlic
55g Bunya nuts
55g fresh basil leaves
70g parmesan cheese, grated
125ml extra virgin olive oil
pinch of salt
Blend garlic and Bunya nuts to a smooth puree.
Blend in basil leaves and parmesan cheese.
While blending, gradually pour olive oil until the desired consistency is achieved.
Note: You could also add a little melted butter. Use as a sauce for pasta, or spread on crispy Italian bread. Serve the meat and sauce with mashed potato or creamy polenta.

Serves 4.]]>150chef,food,ford,jason,oncleanfullhttps://www.spreaker.com/user/fordonfood/episode-46-life-is-sweet
Most people are unaware of how many varieties of sugar are available.

Conventional sugar is mainly obtained from the juice of sugar cane, but can also be made from the sucrose of the sugar beet.

There are alternative sweeteners such as bee’s honey, date sugar, palm sugar and maple sugar (obtained from maple tree sap).

And of course, there are countless sugar substitutes, from the highly artificial ‘Saccharine’ to the natural ‘Stevia’, which also comes from a plant.

There are a few different types of the cane variety of sugar which can be attributed to the level of refinement. One of the least refined is raw sugar, which has been coloured with molasses.

The most common and all-purpose sugar is bleached white granulated sugar, but it can’t be used in some baking.

Therefore, it is refined further into the smaller caster sugar crystals. Further grinding of white sugar produces a powder called icing sugar. Icing sugar is used in cake decorating and to sweeten cream, as it dissolves instantly.

One of my favourites for bakery is raw caster sugar, which has a richer flavour than the white caster.

Salted Butterscotch Sauce

When I think of cooking with sugar, I can’t go past the rich and decadent salted butterscotch sauce. It’s incredibly easy to make and can be served with almost any dessert, such as sticky date pudding, deep fried ice-cream or bread and butter pudding.

•200mlcream
•180gbrown sugar
•70gbutter
•15mlvanilla extract
•pinchsalt

1.Combine the cream, sugar and butter in a saucepan and heat until it starts to boil.
2.Remove from the heat and whisk until completely emulsified.
3.At this stage you could add a dash of vanilla extract and a pinch of salt for depth of flavour.
4.Or, for an interesting twist, stir in a couple of spoons of peanut butter – yum!]]>https://api.spreaker.com/episode/6582392Sat, 05 Sep 2015 07:47:19 +0000Ford on FoodSugar could be described as a pure carbohydrate, used all around the world to sweeten food. Most people are unaware of how many varieties of sugar are available. Conventional sugar is mainly obtained from the juice of sugar cane, but can also be...
Most people are unaware of how many varieties of sugar are available.

Conventional sugar is mainly obtained from the juice of sugar cane, but can also be made from the sucrose of the sugar beet.

There are alternative sweeteners such as bee’s honey, date sugar, palm sugar and maple sugar (obtained from maple tree sap).

And of course, there are countless sugar substitutes, from the highly artificial ‘Saccharine’ to the natural ‘Stevia’, which also comes from a plant.

There are a few different types of the cane variety of sugar which can be attributed to the level of refinement. One of the least refined is raw sugar, which has been coloured with molasses.

The most common and all-purpose sugar is bleached white granulated sugar, but it can’t be used in some baking.

Therefore, it is refined further into the smaller caster sugar crystals. Further grinding of white sugar produces a powder called icing sugar. Icing sugar is used in cake decorating and to sweeten cream, as it dissolves instantly.

One of my favourites for bakery is raw caster sugar, which has a richer flavour than the white caster.

Salted Butterscotch Sauce

When I think of cooking with sugar, I can’t go past the rich and decadent salted butterscotch sauce. It’s incredibly easy to make and can be served with almost any dessert, such as sticky date pudding, deep fried ice-cream or bread and butter pudding.

•200mlcream
•180gbrown sugar
•70gbutter
•15mlvanilla extract
•pinchsalt

1.Combine the cream, sugar and butter in a saucepan and heat until it starts to boil.
2.Remove from the heat and whisk until completely emulsified.
3.At this stage you could add a dash of vanilla extract and a pinch of salt for depth of flavour.
4.Or, for an interesting twist, stir in a couple of spoons of peanut butter – yum!]]>159chef,food,ford,jason,oncleanfullhttps://www.spreaker.com/user/fordonfood/episode-45-a-taste-for-olives
Shortly after taking off from Bahrain Airport, I was served lunch of assorted cheese, Middle Eastern style meats and (in my youthful ignorance) what I thought was a couple of black grapes.

The grapes happened to be black olives and with revulsion I impulsively spat one out and it landed at the feet of an airline steward.

Embarrassed, I cried out, “There’s something wrong with that grape”, only to have the steward laugh at me.

These days, olives happen to be one of my favorite foods – it’s astounding how your tastes change and develop with age.

Olives are the fruit from the evergreen olive tree, are available in two main colours – black and green

They have been cultivated for thousands of years, but their country of origin is subjective, although they have a noble heritage with the Middle East and the Mediterranean.

Egyptian mummies have been found with olive branches around them.

Olive oil was burned to light up Roman lanterns.

Most of the olive’s history and mythology originates from the ancient Greeks.

The first Olympic flame was carried on an olive branch (a bit different from London 2012 ).

The olive branch has been a symbol of peace for centuries, and the bible includes nearly 100 references to olive trees.

In the last century olives have found their way to the furthest corners of the world, with an estimated 700 varieties.

My personal favorite is Kalamata olives, which are dark eggplant-colored Greek style olives.

They’re usually packed in olive oil or vinegar, and are frequently slit so they absorb the flavour of the marinade in which they are soaked.

Olives should have a rich and fruity flavour.]]>https://api.spreaker.com/episode/5909781Sat, 11 Apr 2015 05:04:21 +0000Ford on FoodMy first taste of olives was on vacation, as a young teenager. Shortly after taking off from Bahrain Airport, I was served lunch of assorted cheese, Middle Eastern style meats and (in my youthful ignorance) what I thought was a couple of black...
Shortly after taking off from Bahrain Airport, I was served lunch of assorted cheese, Middle Eastern style meats and (in my youthful ignorance) what I thought was a couple of black grapes.

The grapes happened to be black olives and with revulsion I impulsively spat one out and it landed at the feet of an airline steward.

Embarrassed, I cried out, “There’s something wrong with that grape”, only to have the steward laugh at me.

These days, olives happen to be one of my favorite foods – it’s astounding how your tastes change and develop with age.

Olives are the fruit from the evergreen olive tree, are available in two main colours – black and green

They have been cultivated for thousands of years, but their country of origin is subjective, although they have a noble heritage with the Middle East and the Mediterranean.

Egyptian mummies have been found with olive branches around them.

Olive oil was burned to light up Roman lanterns.

Most of the olive’s history and mythology originates from the ancient Greeks.

The first Olympic flame was carried on an olive branch (a bit different from London 2012 ).

The olive branch has been a symbol of peace for centuries, and the bible includes nearly 100 references to olive trees.

In the last century olives have found their way to the furthest corners of the world, with an estimated 700 varieties.

My personal favorite is Kalamata olives, which are dark eggplant-colored Greek style olives.

They’re usually packed in olive oil or vinegar, and are frequently slit so they absorb the flavour of the marinade in which they are soaked.

Olives should have a rich and fruity flavour.]]>140food,ford,jason,olives,oncleanfullhttps://www.spreaker.com/user/fordonfood/episode-44-holy-passionfruit
The two most common varieties are – the yellow or purple kind.

The name ‘Passion’ is not referring to love.

The fruit is named after its flower, which is in fact a reference to the Passion of Christ, on the Crucifix.

Centuries ago, Spanish priests adopted the passion flower as a symbol of Crucifixion.

The outer layer, made of 72 colourful, fine petals represents the Crown of Thorns; the 10 larger petals represent Christ’s faithful apostles (Judas appears to have fallen off the passion fruit vine).

There are 3 stigma which symbolize the nails (of the Crucifix) and the 5 lower stamen signify the wounds of Christ.

And, the vines of the plant where seen as whips. Quite amazing really!

When buying passionfruit, its best to choose fruits that feel rather heavy for their size.

Passionfruit can be stored out of the fridge for up to two weeks or refrigerated for up to a month. Store them in plastic bags so they don’t dry-out.

If you won’t be able to use them all up, the pulp freezes really well.

And, contrary to popular belief, passionfruit does not have to be wrinkled to be considered ripe.

Passionfruit are also easy to grow at home, they just need a fence or structure to grow on.

Although they generally have a sweet, perfumed taste, passionfruit are often tart and are a great accompaniment to sweet desserts, such as Pavlova or sponge cakes.

I’ve also made curds and jams with them.

However, the easiest preparation is to cut them in half and scoop the passionfruit pulp straight into your mouth.

Pumpkin and Passionfruit Soup

It might sound like chalk and cheese – but it’s actually a gem of a recipe, and you’ll love it.

750g pumpkin
15g butter
1 medium onion, diced
2 rashers of bacon, diced
100g potato, diced
50g carrots
50g celery
1 Lt chicken stock
6 passionfruits, pulped
salt and pepper
250ml cream.
Peel the pumpkin, remove the seeds and chop into smallish pieces.
Melt the butter in a heavy-based saucepan.
Add the onion and bacon and cook, stirring regularly, until onion is soft.
Add the pumpkin, potato, carrot, celery and the stock.
Bring to the boil and simmer for about half an hour or so, until the pumpkin is really soft.
Remove from the heat and let the soup cool down, the add the passionfruit pulp.
Process it in batches in a blender. Pour it back into the saucepan, season to taste and stir in the cream. Reheat it to serve.
Serves 4.]]>https://api.spreaker.com/episode/5419921Thu, 01 Jan 2015 08:39:49 +0000Ford on FoodThe passionfruit is an elongated oval or round fruit which originates from Central America. The two most common varieties are – the yellow or purple kind. The name ‘Passion’ is not referring to love. The fruit is named after its flower, which is in...
The two most common varieties are – the yellow or purple kind.

The name ‘Passion’ is not referring to love.

The fruit is named after its flower, which is in fact a reference to the Passion of Christ, on the Crucifix.

Centuries ago, Spanish priests adopted the passion flower as a symbol of Crucifixion.

The outer layer, made of 72 colourful, fine petals represents the Crown of Thorns; the 10 larger petals represent Christ’s faithful apostles (Judas appears to have fallen off the passion fruit vine).

There are 3 stigma which symbolize the nails (of the Crucifix) and the 5 lower stamen signify the wounds of Christ.

And, the vines of the plant where seen as whips. Quite amazing really!

When buying passionfruit, its best to choose fruits that feel rather heavy for their size.

Passionfruit can be stored out of the fridge for up to two weeks or refrigerated for up to a month. Store them in plastic bags so they don’t dry-out.

If you won’t be able to use them all up, the pulp freezes really well.

And, contrary to popular belief, passionfruit does not have to be wrinkled to be considered ripe.

Passionfruit are also easy to grow at home, they just need a fence or structure to grow on.

Although they generally have a sweet, perfumed taste, passionfruit are often tart and are a great accompaniment to sweet desserts, such as Pavlova or sponge cakes.

I’ve also made curds and jams with them.

However, the easiest preparation is to cut them in half and scoop the passionfruit pulp straight into your mouth.

Pumpkin and Passionfruit Soup

It might sound like chalk and cheese – but it’s actually a gem of a recipe, and you’ll love it.

750g pumpkin
15g butter
1 medium onion, diced
2 rashers of bacon, diced
100g potato, diced
50g carrots
50g celery
1 Lt chicken stock
6 passionfruits, pulped
salt and pepper
250ml cream.
Peel the pumpkin, remove the seeds and chop into smallish pieces.
Melt the butter in a heavy-based saucepan.
Add the onion and bacon and cook, stirring regularly, until onion is soft.
Add the pumpkin, potato, carrot, celery and the stock.
Bring to the boil and simmer for about half an hour or so, until the pumpkin is really soft.
Remove from the heat and let the soup cool down, the add the passionfruit pulp.
Process it in batches in a blender. Pour it back into the saucepan, season to taste and stir in the cream. Reheat it to serve.
Serves 4.]]>147chef,food,ford,jasn,oncleanfullhttps://www.spreaker.com/user/fordonfood/episode-43-the-hip-fruit
Demand for varieties like Tahitian and Kaffir has built up enormously over the last decade or so, probably because Asian cooking is so popular.

There are several common varieties grown:

Tahitian Lime is a very juicy fruit and grows all year round. When ripe they are a seedless green fruit – however they can be left on the tree to turn yellow, which makes them softer, juicier and a little sweeter.
Wild Finger Lime is a long, narrow fruit with a red brown coloured skin native to Australia. The juice is contained in little spherical cells (quite amazing to see), and has a tart flavour that works well in Asian dishes.
Kaffir Lime is essential in Thai cooking. The leaves of the Kaffir lime tree are used in Thai curries. The zest of the nobly looking fruit is also used in certain recipes. However, the flesh of Kaffir lime is full of seeds, little juice and is generally discarded.
I have kaffir lime growing in my back yard and it’s one of my favourite trees – it’s often so full of fruit i don’t get to use them all.

Limes are an excellent source of Vitamin C.

A (Not So) Fun Fact

In 1795 the British navy began to distribute rations of rum, laced with lime and lemon juice during long sea voyages. That’s where the nickname ‘Limeys’ (meaning British sailors) originated.

The Vitamin C in the citrus juice was largely successful in preventing scurvy.

It is a little known fact that well-known English Explorer Captain James Cook wrote an ill-informed report to the Admiralty based on experiences from his first and second voyages, that came to delay the introduction of lemon and lime juice rations for twenty years – costing countless lives.

Tom Yum Kung (Sour Shrimp Soup)

350g raw green prawns, peeled and deveined
2 Lt chicken stock
3 lemongrass stalks, bruised and finely chopped
3 galangal slices
3 chilies
5 kaffir lime leaves, torn
2 tablespoon fish sauce
70g straw mushrooms
2 spring onions, finely sliced
3 tablespoons ime juice (fresh)
3 tablespoons coriander leaves, torn
In a saucepan bring the stock, one stalk of lemongrass and the galangal to the boil.
Reduce the heat and gently simmer for 20 minutes.
Strain the stock and discard the flavourings.
To the stock, add the remaining 2 stalks of lemongrass, chilies, kaffir lime leaves, fish sauce, straw mushrooms and spring onions. Simmer for another couple of minutes.
Add the prawns and cook for another couple of minutes until the prawns are firm and pink. Remove from the heat and add the lime juice and coriander leaves, then serve.
It’s also nice to add spoonfuls of steamed jasmine rice to your bowl of soup as you eat it.]]>https://api.spreaker.com/episode/5411050Tue, 30 Dec 2014 00:38:39 +0000Ford on FoodLimes must be one of the world’s most hip citrus fruits. Demand for varieties like Tahitian and Kaffir has built up enormously over the last decade or so, probably because Asian cooking is so popular. There are several common varieties grown:...
Demand for varieties like Tahitian and Kaffir has built up enormously over the last decade or so, probably because Asian cooking is so popular.

There are several common varieties grown:

Tahitian Lime is a very juicy fruit and grows all year round. When ripe they are a seedless green fruit – however they can be left on the tree to turn yellow, which makes them softer, juicier and a little sweeter.
Wild Finger Lime is a long, narrow fruit with a red brown coloured skin native to Australia. The juice is contained in little spherical cells (quite amazing to see), and has a tart flavour that works well in Asian dishes.
Kaffir Lime is essential in Thai cooking. The leaves of the Kaffir lime tree are used in Thai curries. The zest of the nobly looking fruit is also used in certain recipes. However, the flesh of Kaffir lime is full of seeds, little juice and is generally discarded.
I have kaffir lime growing in my back yard and it’s one of my favourite trees – it’s often so full of fruit i don’t get to use them all.

Limes are an excellent source of Vitamin C.

A (Not So) Fun Fact

In 1795 the British navy began to distribute rations of rum, laced with lime and lemon juice during long sea voyages. That’s where the nickname ‘Limeys’ (meaning British sailors) originated.

The Vitamin C in the citrus juice was largely successful in preventing scurvy.

It is a little known fact that well-known English Explorer Captain James Cook wrote an ill-informed report to the Admiralty based on experiences from his first and second voyages, that came to delay the introduction of lemon and lime juice rations for twenty years – costing countless lives.

Tom Yum Kung (Sour Shrimp Soup)

350g raw green prawns, peeled and deveined
2 Lt chicken stock
3 lemongrass stalks, bruised and finely chopped
3 galangal slices
3 chilies
5 kaffir lime leaves, torn
2 tablespoon fish sauce
70g straw mushrooms
2 spring onions, finely sliced
3 tablespoons ime juice (fresh)
3 tablespoons coriander leaves, torn
In a saucepan bring the stock, one stalk of lemongrass and the galangal to the boil.
Reduce the heat and gently simmer for 20 minutes.
Strain the stock and discard the flavourings.
To the stock, add the remaining 2 stalks of lemongrass, chilies, kaffir lime leaves, fish sauce, straw mushrooms and spring onions. Simmer for another couple of minutes.
Add the prawns and cook for another couple of minutes until the prawns are firm and pink. Remove from the heat and add the lime juice and coriander leaves, then serve.
It’s also nice to add spoonfuls of steamed jasmine rice to your bowl of soup as you eat it.]]>146chef,food,ford,jason,oncleanfullhttps://www.spreaker.com/user/fordonfood/episode-42-the-hip-fruit
People often can’t tell the difference between Brie and Camembert.

The irony is that there isn’t actually much of a difference.

They were both originally made by monks – just in different regions of France.

Camembert is classified as a soft-rind cow’s milk cheese.

It has a velvety, white mould rind with a pale yellow interior.

As the cheese ripens the creamy smooth pâté bulges.

Camembert originates from France were it has been mass-produced for decades.

However, in recent years many countries have developed a variety of very good farmhouse varieties of Camembert, which are extremely popular and are readily available.

Camembert should be stored in the refrigerator, about 4 degrees Celsius (39 degrees Farenheit ) and wrapped in wax paper, not cling film.

If it is a little unripe then it should be purchased a few days before eating.

Always serve Camembert at room temperature, so take it out of the fridge a couple of hours before serving.

On a cheese board, accompany with strawberries, muscatels or fresh slices of pear and plain crusty bread.

Turkey Camembert and Cranberry Quiche

1 x 17cm flan tin lined with short pastry
100g Camembert cheese, sliced
100g roast turkey, diced
60g craberry sauce
2 egggs
150ml milk
50ml cream
pinch of nutmeg ground
salt and pepper
Inside the lined flan tin, place the Camembert slices, roast turkey and randomly dollop on cranberry sauce.
Make savoury custard by whisking together eggs, milk, cream and the season with salt, pepper and nutmeg.
Carefully pour the custard into the prepared quiche shell.
Bake at 180 degrees Celsius for about 30 minutes or until set.
Serve with a simple garden fresh salad.
Serves 4.]]>https://api.spreaker.com/episode/5404371Sun, 28 Dec 2014 06:34:16 +0000Ford on FoodThere aren’t many cheeses that are as heavenly, soft, rich and creamy as Camembert cheese – besides Brie of course. People often can’t tell the difference between Brie and Camembert. The irony is that there isn’t actually much of a difference. They...
People often can’t tell the difference between Brie and Camembert.

The irony is that there isn’t actually much of a difference.

They were both originally made by monks – just in different regions of France.

Camembert is classified as a soft-rind cow’s milk cheese.

It has a velvety, white mould rind with a pale yellow interior.

As the cheese ripens the creamy smooth pâté bulges.

Camembert originates from France were it has been mass-produced for decades.

However, in recent years many countries have developed a variety of very good farmhouse varieties of Camembert, which are extremely popular and are readily available.

Camembert should be stored in the refrigerator, about 4 degrees Celsius (39 degrees Farenheit ) and wrapped in wax paper, not cling film.

If it is a little unripe then it should be purchased a few days before eating.

Always serve Camembert at room temperature, so take it out of the fridge a couple of hours before serving.

On a cheese board, accompany with strawberries, muscatels or fresh slices of pear and plain crusty bread.

Turkey Camembert and Cranberry Quiche

1 x 17cm flan tin lined with short pastry
100g Camembert cheese, sliced
100g roast turkey, diced
60g craberry sauce
2 egggs
150ml milk
50ml cream
pinch of nutmeg ground
salt and pepper
Inside the lined flan tin, place the Camembert slices, roast turkey and randomly dollop on cranberry sauce.
Make savoury custard by whisking together eggs, milk, cream and the season with salt, pepper and nutmeg.
Carefully pour the custard into the prepared quiche shell.
Bake at 180 degrees Celsius for about 30 minutes or until set.
Serve with a simple garden fresh salad.
Serves 4.]]>146chef,food,ford,jason,oncleanfullhttps://www.spreaker.com/user/fordonfood/episode-41-christmas-rules
For many it’s a time to gather with family and friends.

My family has rotating roster that dictates who will be hosting Christmas lunch.

My wife and I are both chefs, so we at least have to put in half an effort when it’s our turn to host.

So we follow some basic rules for planning:

My wife makes the rules, which she can change without notice.
Don’t leave planning to the last minute – which I most likely would if I made the rules.
The food should be relatively healthy; as the average person puts on 1kg at this time of year (I’m consistently above average). And, try to take it easy on the booze.
Keep it simple; don’t be trapped in the kitchen all day while everyone else is enjoying themselves. Consider using disposable plates, because nobody appreciates floor-to-ceiling dirty dishes on Christmas day.
To avoid food poisoning, keep hot food above 60oC and cold food below 5oC. Do you really want a family reunion in hospital on Boxing Day?
Try not to prepare too much food. There’s often a ridiculous amount of leftover ham and salads etc. in the week following Christmas.
Christmas leftovers

The days following Christmas are very predictable.

Exchanging or returning gifts (broken or unwanted), coping with a hangover, post-Christmas bargain hunting and lots of leftovers in the fridge.

Of all the leftovers, baked ham would be the most common. Most people don’t want to waste big chunks of meat – but how do you use leftover ham without getting bored?

A little imagination! But don’t make sandwiches, because that’s boring.

A cheesy ham omelet for breakfast would be better. Or, a filo pastry parcel filled with garlic rice and chopped ham.

My favourite recipe for leftover ham is ‘Easy Peasy Pasta Carbonara’.

500g pasta
100g chopped ham
2 egg yolks
2 tbsp cream
2 garlic cloves, minced
½ cup Parmesan cheese. Grated
Cook the ham in a fry pan until crisp. Remove from pan and drain on paper towels. Set the ham aside.
Cook the pasta as directed on package.
Meanwhile, combine the egg yolks, cream, and garlic in a medium bowl and beat until well blended.
When the pasta is cooked, drain and immediately return to the pot.
Stir in the egg mixture and toss thoroughly until combined.
Add the bacon and cheese and toss again to coat. Season if required.
Serves 4.]]>https://api.spreaker.com/episode/5370366Fri, 19 Dec 2014 05:06:02 +0000Ford on FoodThe festive decorations adorning our retail stores are a stark reminder that Christmas day is just around the corner. For many it’s a time to gather with family and friends. My family has rotating roster that dictates who will be hosting Christmas...
For many it’s a time to gather with family and friends.

My family has rotating roster that dictates who will be hosting Christmas lunch.

My wife and I are both chefs, so we at least have to put in half an effort when it’s our turn to host.

So we follow some basic rules for planning:

My wife makes the rules, which she can change without notice.
Don’t leave planning to the last minute – which I most likely would if I made the rules.
The food should be relatively healthy; as the average person puts on 1kg at this time of year (I’m consistently above average). And, try to take it easy on the booze.
Keep it simple; don’t be trapped in the kitchen all day while everyone else is enjoying themselves. Consider using disposable plates, because nobody appreciates floor-to-ceiling dirty dishes on Christmas day.
To avoid food poisoning, keep hot food above 60oC and cold food below 5oC. Do you really want a family reunion in hospital on Boxing Day?
Try not to prepare too much food. There’s often a ridiculous amount of leftover ham and salads etc. in the week following Christmas.
Christmas leftovers

The days following Christmas are very predictable.

Exchanging or returning gifts (broken or unwanted), coping with a hangover, post-Christmas bargain hunting and lots of leftovers in the fridge.

Of all the leftovers, baked ham would be the most common. Most people don’t want to waste big chunks of meat – but how do you use leftover ham without getting bored?

A little imagination! But don’t make sandwiches, because that’s boring.

A cheesy ham omelet for breakfast would be better. Or, a filo pastry parcel filled with garlic rice and chopped ham.

My favourite recipe for leftover ham is ‘Easy Peasy Pasta Carbonara’.

500g pasta
100g chopped ham
2 egg yolks
2 tbsp cream
2 garlic cloves, minced
½ cup Parmesan cheese. Grated
Cook the ham in a fry pan until crisp. Remove from pan and drain on paper towels. Set the ham aside.
Cook the pasta as directed on package.
Meanwhile, combine the egg yolks, cream, and garlic in a medium bowl and beat until well blended.
When the pasta is cooked, drain and immediately return to the pot.
Stir in the egg mixture and toss thoroughly until combined.
Add the bacon and cheese and toss again to coat. Season if required.
Serves 4.]]>150chef,food,ford,jason,oncleanfullhttps://www.spreaker.com/user/fordonfood/episode-40-feeling-blue
They are kind of a dusty indigo colour on the outside and mainly white or pale green on the inside.

That said, they are as blue as a food is ever going to get. Most people are unaware there are many varieties, and around the globe blueberries are known by differing names.

In northern England they are often called Whineberry, and in other parts of the UK Whortleberries.

In America they can also be referred to as Bilberries or Huckleberries (think of Huckleberry Finn).

In Australia we just call them blueberries.

Regardless of the species or name, blueberries are a member of the Vaccinium species.

The firm skin surrounds a soft and juicy flesh with tiny, tender seeds.

They are on average the size of a pea.

Blueberries taste sweet and tart and are usually eaten raw, but are also spectacular baked into muffins or cooked into fruit compote or a jam.

They are a fantastic source of vitamin C.

Here are some great ideas for using blueberries:

Cooked into an apple pie or crumble
Added to a fresh fruit salad
Blended with other berries and frozen into a sorbet
Served with low fat Greek yoghurt
Sprinkled over pancakes, or added to the pancake batter.
Blueberry Pancakes

1 egg
2 tbsp caster sugar
¼ tsp bicarbonate of soda
1 cup buttermilk
1 cup self-raising flour
2 tbsp butter, melted
½ cup blueberries
In a bowl, whisk together the egg and castor sugar.
Sift together the self raising flour and bicarbonate of soda.
Melt butter and leave cool.
Slowly add the flour and buttermilk alternately to the egg and sugar mix.
Then whisk in the cooled melted butter and stir in the blueberries.
Place tablespoons of batter into a greased frypan on medium heat.
Serve warm pancakes with butter and maple syrup.
Serves 4.

Note: Alternatively, other ingredients such as diced apple and cinnamon or chocolate chips can used instead of blueberries.]]>https://api.spreaker.com/episode/5370099Fri, 19 Dec 2014 03:27:21 +0000Ford on FoodI personally don’t think blueberries are actually true blue. They are kind of a dusty indigo colour on the outside and mainly white or pale green on the inside. That said, they are as blue as a food is ever going to get. Most people are unaware...
They are kind of a dusty indigo colour on the outside and mainly white or pale green on the inside.

That said, they are as blue as a food is ever going to get. Most people are unaware there are many varieties, and around the globe blueberries are known by differing names.

In northern England they are often called Whineberry, and in other parts of the UK Whortleberries.

In America they can also be referred to as Bilberries or Huckleberries (think of Huckleberry Finn).

In Australia we just call them blueberries.

Regardless of the species or name, blueberries are a member of the Vaccinium species.

The firm skin surrounds a soft and juicy flesh with tiny, tender seeds.

They are on average the size of a pea.

Blueberries taste sweet and tart and are usually eaten raw, but are also spectacular baked into muffins or cooked into fruit compote or a jam.

They are a fantastic source of vitamin C.

Here are some great ideas for using blueberries:

Cooked into an apple pie or crumble
Added to a fresh fruit salad
Blended with other berries and frozen into a sorbet
Served with low fat Greek yoghurt
Sprinkled over pancakes, or added to the pancake batter.
Blueberry Pancakes

1 egg
2 tbsp caster sugar
¼ tsp bicarbonate of soda
1 cup buttermilk
1 cup self-raising flour
2 tbsp butter, melted
½ cup blueberries
In a bowl, whisk together the egg and castor sugar.
Sift together the self raising flour and bicarbonate of soda.
Melt butter and leave cool.
Slowly add the flour and buttermilk alternately to the egg and sugar mix.
Then whisk in the cooled melted butter and stir in the blueberries.
Place tablespoons of batter into a greased frypan on medium heat.
Serve warm pancakes with butter and maple syrup.
Serves 4.

Note: Alternatively, other ingredients such as diced apple and cinnamon or chocolate chips can used instead of blueberries.]]>152chef,food,ford,jason,oncleanfullhttps://www.spreaker.com/user/fordonfood/episode-39-bring-home-the-bacon
I think bacon is one of the most extraordinarily delicious foods known to humankind.

Although I’d agree that bacon does go with just about everything, I wouldn’t recommend eating it to excess as it contains a large amount of sodium and fat.

Bacon is made from various cuts of pork (generally the belly) which is cured in a liquid brine or dry salt packed. Then it is commonly infused and showered with liquid smoke and baked.

The more traditional bacon is cooked in a smoking oven or boiled.

Bacon is often firmed up by refrigeration for various periods of time, so it can be thinly sliced into rashers before packaging.

Mass produced bacon is often heavily processed and contains considerable amounts of artificial flavourings and preservatives. such as sodium nitrite.

For a more traditional and less processed version of bacon it pays to know your local butcher, many of which will produce their own home-made bacon. There are also many boutique smokehouses that specialise in niche charcuterie products, such as richly double or triple smoked bacon.

Some of the best smoked bacon rashers I’ve had was butcher shop produced bacon by the local butcher.

Typically, the consumer will cook the bacon rashes before eating it. It can be fried, grilled, baked or boiled and can adds a delicious savoury flavour profile when used as an ingredient in recipes, such as soups.

So if you’re not a vegetarian, see what your local butcher has on offer and bring home the bacon.]]>https://api.spreaker.com/episode/4279885Wed, 02 Apr 2014 22:44:20 +0000Ford on FoodBacon is the main reason why I’ve never become a vegetarian. I think bacon is one of the most extraordinarily delicious foods known to humankind. Although I’d agree that bacon does go with just about everything, I wouldn’t recommend eating it to...
I think bacon is one of the most extraordinarily delicious foods known to humankind.

Although I’d agree that bacon does go with just about everything, I wouldn’t recommend eating it to excess as it contains a large amount of sodium and fat.

Bacon is made from various cuts of pork (generally the belly) which is cured in a liquid brine or dry salt packed. Then it is commonly infused and showered with liquid smoke and baked.

The more traditional bacon is cooked in a smoking oven or boiled.

Bacon is often firmed up by refrigeration for various periods of time, so it can be thinly sliced into rashers before packaging.

Mass produced bacon is often heavily processed and contains considerable amounts of artificial flavourings and preservatives. such as sodium nitrite.

For a more traditional and less processed version of bacon it pays to know your local butcher, many of which will produce their own home-made bacon. There are also many boutique smokehouses that specialise in niche charcuterie products, such as richly double or triple smoked bacon.

Some of the best smoked bacon rashers I’ve had was butcher shop produced bacon by the local butcher.

Typically, the consumer will cook the bacon rashes before eating it. It can be fried, grilled, baked or boiled and can adds a delicious savoury flavour profile when used as an ingredient in recipes, such as soups.

So if you’re not a vegetarian, see what your local butcher has on offer and bring home the bacon.]]>169bacon,food,ford,jason,oncleanfullhttps://www.spreaker.com/user/fordonfood/episode-38-plum-crazy
Therefore, it falls into the same category as peach, apricot, cherries and nectarines.

Depending on who you talk to, some may claim there are thousands of plum species.

I personally find that hard to believe – I’ve seen many different types in my cooking career, and I reckon there are probably only several dozen varieties.

They all have smooth skin, unlike the furry skin found on a peach and are available in a myriad of colours, such as yellow, red, green, purple and multicoloured skin.

I’ve cut into some that have a loose detached stone and others with a firmly attached stone.

Some plums have yellow, orange or red flesh, while some taste tart and others taste sweetly perfumed.

Most are round and a few are egg shaped.

They can be eaten fresh, cooked into savoury dishes or preserved in jams.

Expect to see plums to land on grocery store shelves in late February and availability to go plum crazy as we near autumn.

If you ever see a white dusty bloom on the skin of a plum, don’t be concerned, this is a natural wax they produce in maturity to protect themselves from the elements.

And… do you want to know something really crazy? Prunes are dried plums.]]>https://api.spreaker.com/episode/4151533Thu, 06 Mar 2014 10:00:08 +0000Ford on FoodA plum is a type of ‘Drupe Fruit’, which means they have a leathery skin, surrounding soft flesh which is attached to a hard stone (pit). Therefore, it falls into the same category as peach, apricot, cherries and nectarines. Depending on who you...
Therefore, it falls into the same category as peach, apricot, cherries and nectarines.

Depending on who you talk to, some may claim there are thousands of plum species.

I personally find that hard to believe – I’ve seen many different types in my cooking career, and I reckon there are probably only several dozen varieties.

They all have smooth skin, unlike the furry skin found on a peach and are available in a myriad of colours, such as yellow, red, green, purple and multicoloured skin.

I’ve cut into some that have a loose detached stone and others with a firmly attached stone.

Some plums have yellow, orange or red flesh, while some taste tart and others taste sweetly perfumed.

Most are round and a few are egg shaped.

They can be eaten fresh, cooked into savoury dishes or preserved in jams.

Expect to see plums to land on grocery store shelves in late February and availability to go plum crazy as we near autumn.

If you ever see a white dusty bloom on the skin of a plum, don’t be concerned, this is a natural wax they produce in maturity to protect themselves from the elements.

And… do you want to know something really crazy? Prunes are dried plums.]]>149food,ford,jason,on,plumcleanfullhttps://www.spreaker.com/user/fordonfood/episode-37-spilt-milk
I love to use it in cooking. But personally, I hate the bloated feeling I get after drinking it.

So I’ve now turned to soy milk and almond milk, which seems better (for me anyway). And I also drink my coffee black as a straight shot of espresso.

As a chef I would be lost without milk, as it’s an essential ingredient in many of my favourite recipes.

However, for some time I’ve been questioning whether humans should be consuming something that is really meant for calves, baby goats and lambs.

In fact, humans are the only species on Earth that consume milk past infancy. Maybe we are not really supposed to be drinking it into adulthood?

But on the flip side, I don’t think I could live without some of my favourite cheeses, which don’t seem to have any effect on me.

So, while I battle with my own hypocrisies, here are some facts about milk:

Obviously, milk is a white liquid produced by female mammals, which provides nutrition to newborns.

In western countries the most common milk consumed by humans is sourced from cows.

Milk is considered a very rich source of nutrients and the highest source of calcium.

Not all milk is supplied from cows – people drink milk from goats, sheep, camels, buffalo, yaks and donkeys.

I once saw a documentary were Mongolians were milking horses, and churning it into a kind of fermented booze.

I even heard that zebra milk is consumed in parts of Africa. Reindeer are also a source of milk – maybe Santa actually has a reindeer milk moustache?

Fluffy Ambrosia Milk

Blend together 140g peaches in natural juice, 1 tablespoon fresh passionfruit pulp, 2 tablespoons coconut milk, 1 cup of skim milk, 1 cup of apricot nectar, 1 scoop of fat reduced vanilla ice-cream and a couple of ice cubes.
When it’s thick and frothy, pour it into chilled glasses and lightly sprinkle with some toasted desiccated coconut.]]>https://api.spreaker.com/episode/4117526Thu, 27 Feb 2014 13:23:37 +0000Ford on FoodI have a love/hate relationship with milk. I love to use it in cooking. But personally, I hate the bloated feeling I get after drinking it. So I’ve now turned to soy milk and almond milk, which seems better (for me anyway). And I also drink my...
I love to use it in cooking. But personally, I hate the bloated feeling I get after drinking it.

So I’ve now turned to soy milk and almond milk, which seems better (for me anyway). And I also drink my coffee black as a straight shot of espresso.

As a chef I would be lost without milk, as it’s an essential ingredient in many of my favourite recipes.

However, for some time I’ve been questioning whether humans should be consuming something that is really meant for calves, baby goats and lambs.

In fact, humans are the only species on Earth that consume milk past infancy. Maybe we are not really supposed to be drinking it into adulthood?

But on the flip side, I don’t think I could live without some of my favourite cheeses, which don’t seem to have any effect on me.

So, while I battle with my own hypocrisies, here are some facts about milk:

Obviously, milk is a white liquid produced by female mammals, which provides nutrition to newborns.

In western countries the most common milk consumed by humans is sourced from cows.

Milk is considered a very rich source of nutrients and the highest source of calcium.

Not all milk is supplied from cows – people drink milk from goats, sheep, camels, buffalo, yaks and donkeys.

I once saw a documentary were Mongolians were milking horses, and churning it into a kind of fermented booze.

I even heard that zebra milk is consumed in parts of Africa. Reindeer are also a source of milk – maybe Santa actually has a reindeer milk moustache?

Fluffy Ambrosia Milk

Blend together 140g peaches in natural juice, 1 tablespoon fresh passionfruit pulp, 2 tablespoons coconut milk, 1 cup of skim milk, 1 cup of apricot nectar, 1 scoop of fat reduced vanilla ice-cream and a couple of ice cubes.
When it’s thick and frothy, pour it into chilled glasses and lightly sprinkle with some toasted desiccated coconut.]]>155food,ford,jason,milk,oncleanfullhttps://www.spreaker.com/user/fordonfood/episode-36-tarty-lemon_1
Their face puckers-up like they’re about to implode.

Lemons are an oval, bright yellow fruit and a member of the citrus family.

They are packed with vitamin C and are great for fighting off scurvy on those long voyages to distant lands. In fact, in the early 1800’s the British Navy spiked their sailor’s rum rations with lemon or lime juice.

The most common varieties available today (yes there is more than one), are Lisbon, Eureka and Meyer. These varieties differ in skin thickness and texture, size, amount of seeds and juice.

Lemons are not often eaten alone; they are generally used as an ingredient in other dishes.

The juice can be used like a dressing or as a replacement for vinegar.

Because of its high citric acid content, lemon juice is also used to stop fruits like apples, bananas and avocados from oxidizing and turning brown.

The waxy zest can also be used to flavour cakes and pastries, or candied and used as garnish.

Lemon and Chive Dressing

Whisk together half a cup of extra virgin olive oil, the juice of one large lemon, a tablespoon of French mustard and a tablespoon of freshly chopped onion chives.

This dressing is superb poured over warm barbecued vegetables like corn on the cob, zucchini, boiled sliced potatoes and large field mushrooms.

It could also be basted over grilled barramundi, whiting or red emperor. A dressing like this would also be great in a mixed green salad.

It will also keep for weeks in the refrigerator.]]>https://api.spreaker.com/episode/4070888Tue, 18 Feb 2014 08:02:16 +0000Ford on FoodI always find it funny to see a child try a lemon for the first time. Their face puckers-up like they’re about to implode. Lemons are an oval, bright yellow fruit and a member of the citrus family. They are packed with vitamin C and are great for...
Their face puckers-up like they’re about to implode.

Lemons are an oval, bright yellow fruit and a member of the citrus family.

They are packed with vitamin C and are great for fighting off scurvy on those long voyages to distant lands. In fact, in the early 1800’s the British Navy spiked their sailor’s rum rations with lemon or lime juice.

The most common varieties available today (yes there is more than one), are Lisbon, Eureka and Meyer. These varieties differ in skin thickness and texture, size, amount of seeds and juice.

Lemons are not often eaten alone; they are generally used as an ingredient in other dishes.

The juice can be used like a dressing or as a replacement for vinegar.

Because of its high citric acid content, lemon juice is also used to stop fruits like apples, bananas and avocados from oxidizing and turning brown.

The waxy zest can also be used to flavour cakes and pastries, or candied and used as garnish.

Lemon and Chive Dressing

Whisk together half a cup of extra virgin olive oil, the juice of one large lemon, a tablespoon of French mustard and a tablespoon of freshly chopped onion chives.

This dressing is superb poured over warm barbecued vegetables like corn on the cob, zucchini, boiled sliced potatoes and large field mushrooms.

It could also be basted over grilled barramundi, whiting or red emperor. A dressing like this would also be great in a mixed green salad.

It will also keep for weeks in the refrigerator.]]>152food,ford,jason,lemon,oncleanfullhttps://www.spreaker.com/user/fordonfood/episode-34-spring-a-leek
It is widely assumed they are descendant of the wild onions that grow all over the European countryside.

Leeks are a long cylinder shaped stalk of tightly packed leaf layers.

They vary in both length and thickness depending on the age of the plant.

The immature leek is sold as ‘Baby leek’ and is often pencil thin, while the mature plant can be as thick as a broom handle.

They’re white at the base where they have been covered in soil during growth, and the top of the plant is dark green where exposed to light.

The sunlight stimulates photosynthesis which produces chlorophyll in the top leaves, which results in a dark green, earthy flavored chemical which I personally think smells like old lawn clippings.

For this reason, it’s usually the unexposed white base that has culinary use, whereas the top dark green section is often discarded.

Leek has a sweet, mild flavour compared to regular onions. They are a great choice when seeking a more restrained flavour profile, such as soups.

Leek is in abundance from autumn through to winter.

They can be sautéed, stir-fried, steamed, braised and basically utilised in the same way as onions.

Leek and pumpkin risotto

3 tbsp olive oil

400g Arborio rice

1 small leeks, finely sliced

200g pumpkin, finely diced

½ cup white wine

1 ½ Lt vegetable or chicken stock

5 tbsp parmesan, grate

salt and pepper

basil, torn

Heat olive oil in a large saucepan.
Fry leeks for approx 5 minutes until tender,
Add the pumpkin and cook gently for approx 5 minutes.
Add the rice and stir to coat, then deglaze with wine.
Add the stock gradually stirring for about 20 minutes until grains are swollen and al dente.
Take off the heat and stir in the parmesans cheese and season to taste.
Garnish with grated parmesan, olive oil, milled black pepper and basil.]]>https://api.spreaker.com/episode/3987336Sun, 02 Feb 2014 03:01:59 +0000Ford on FoodLeeks are a vegetable that belongs to the same family as onions. It is widely assumed they are descendant of the wild onions that grow all over the European countryside. Leeks are a long cylinder shaped stalk of tightly packed leaf layers. They...
It is widely assumed they are descendant of the wild onions that grow all over the European countryside.

Leeks are a long cylinder shaped stalk of tightly packed leaf layers.

They vary in both length and thickness depending on the age of the plant.

The immature leek is sold as ‘Baby leek’ and is often pencil thin, while the mature plant can be as thick as a broom handle.

They’re white at the base where they have been covered in soil during growth, and the top of the plant is dark green where exposed to light.

The sunlight stimulates photosynthesis which produces chlorophyll in the top leaves, which results in a dark green, earthy flavored chemical which I personally think smells like old lawn clippings.

For this reason, it’s usually the unexposed white base that has culinary use, whereas the top dark green section is often discarded.

Leek has a sweet, mild flavour compared to regular onions. They are a great choice when seeking a more restrained flavour profile, such as soups.

Leek is in abundance from autumn through to winter.

They can be sautéed, stir-fried, steamed, braised and basically utilised in the same way as onions.

Leek and pumpkin risotto

3 tbsp olive oil

400g Arborio rice

1 small leeks, finely sliced

200g pumpkin, finely diced

½ cup white wine

1 ½ Lt vegetable or chicken stock

5 tbsp parmesan, grate

salt and pepper

basil, torn

Heat olive oil in a large saucepan.
Fry leeks for approx 5 minutes until tender,
Add the pumpkin and cook gently for approx 5 minutes.
Add the rice and stir to coat, then deglaze with wine.
Add the stock gradually stirring for about 20 minutes until grains are swollen and al dente.
Take off the heat and stir in the parmesans cheese and season to taste.
Garnish with grated parmesan, olive oil, milled black pepper and basil.]]>161food,ford,jason,leek,oncleanfullhttps://www.spreaker.com/user/fordonfood/episode-33-coconut-face_1
They were in abundance, lying on the ground at the base of coconut palms everywhere – very reminiscent to their native origins on the coastal regions of the Caribbean, South-east Asia and India.

The name coconut is derived from the Spanish word for ‘grotesque face’ , because of the three dimples on its surface, which the Spanish thought resembles a monkey head. I personally think that’s not very fair to monkeys.

In my opinion culture utilises the coconut like the Thai people.

The immature palm shoots are peeled and used in Thai cooking, sugar is extracted from the palm sap, the palm leaves are used to weave baskets, coconut oil, flesh and milk is used in many Thai dishes and the coconut shells are used for the carving of bowls and jewellery.

A whole fresh coconut contains a watery liquid, which is sometimes referred to as coconut milk and is a refreshing drink.

However, this is different than the canned coconut milk and coconut cream – the hard white flesh lining the inside of the coconut is blended with water and pressed through cloth to get the coconut cream, any subsequent pressings aren’t as rich and is referred to as milk.

The flesh is often sold dried in both desiccated and shaved form.

Coconut Rough

Toast shredded coconut at a moderate to low heat in the oven, until golden brown.
Place in a mixing bowl, and add enough melted milk chocolate for it to bind together.
Spoon dollops onto grease proof paper and allow to set.
You could also use chopped dry roasted peanuts as an alternative.]]>https://api.spreaker.com/episode/3873737Sat, 11 Jan 2014 11:38:40 +0000Ford on FoodI first experienced fresh coconuts as a child when visiting Cairns in far North Queensland., Australia. They were in abundance, lying on the ground at the base of coconut palms everywhere – very reminiscent to their native origins on the coastal...
They were in abundance, lying on the ground at the base of coconut palms everywhere – very reminiscent to their native origins on the coastal regions of the Caribbean, South-east Asia and India.

The name coconut is derived from the Spanish word for ‘grotesque face’ , because of the three dimples on its surface, which the Spanish thought resembles a monkey head. I personally think that’s not very fair to monkeys.

In my opinion culture utilises the coconut like the Thai people.

The immature palm shoots are peeled and used in Thai cooking, sugar is extracted from the palm sap, the palm leaves are used to weave baskets, coconut oil, flesh and milk is used in many Thai dishes and the coconut shells are used for the carving of bowls and jewellery.

A whole fresh coconut contains a watery liquid, which is sometimes referred to as coconut milk and is a refreshing drink.

However, this is different than the canned coconut milk and coconut cream – the hard white flesh lining the inside of the coconut is blended with water and pressed through cloth to get the coconut cream, any subsequent pressings aren’t as rich and is referred to as milk.

The flesh is often sold dried in both desiccated and shaved form.

Coconut Rough

Toast shredded coconut at a moderate to low heat in the oven, until golden brown.
Place in a mixing bowl, and add enough melted milk chocolate for it to bind together.
Spoon dollops onto grease proof paper and allow to set.
You could also use chopped dry roasted peanuts as an alternative.]]>158coconut,food,ford,jason,oncleanfullhttps://www.spreaker.com/user/fordonfood/episode-32-food-of-the-gods_1
Honey was used around the world as a sweetener well before the introduction of sugar.

The Ancient Greeks used it in many bakery products and considered it ‘The Food of the Gods’ and many of these ancient recipes are still used today, particularly throughout Europe.

Honey could be described as a thick, sweet liquid made by bees from the nectar of flowers. The nectar passes through the bee’s digestive system and excreted as the honey we all know.

Honey takes on the distinctive flavours and colours, depending on the type of flowers from which the bees extract the nectar.

Some of the most common honey producing flowers are from eucalyptus, thyme, rosemary, heather, orange blossom and acacia, to mention a few.

Some honey tips

If your jar of honey begins to crystallise, stand it in a bowl of hot water until it dissolves and turns back to liquid.
When accurately measuring honey with a spoon, dip the spoon in hot water first and it won’t stick as much.
Honey and Peanut Biscuits

Preheat an oven to 135oC and line a baking tray.
In a mixing machine combine half a cup of margarine, half a cup of raw caster sugar and 3 tablespoons of honey.
Mix in 1 cup of flour, half a cup of bran flakes, half a cup of chopped unsalted peanuts and 1 teaspoon of cinnamon.
Shape mixture into balls and then press flat onto the baking tray. Bake 20 minutes.
Makes 12.]]>https://api.spreaker.com/episode/3868245Fri, 10 Jan 2014 06:27:52 +0000Ford on FoodI once read that it was discovered in pottery jars from Egyptian tombs. And although crystallised, it was still edible. Honey was used around the world as a sweetener well before the introduction of sugar. The Ancient Greeks used it in many bakery...
Honey was used around the world as a sweetener well before the introduction of sugar.

The Ancient Greeks used it in many bakery products and considered it ‘The Food of the Gods’ and many of these ancient recipes are still used today, particularly throughout Europe.

Honey could be described as a thick, sweet liquid made by bees from the nectar of flowers. The nectar passes through the bee’s digestive system and excreted as the honey we all know.

Honey takes on the distinctive flavours and colours, depending on the type of flowers from which the bees extract the nectar.

Some of the most common honey producing flowers are from eucalyptus, thyme, rosemary, heather, orange blossom and acacia, to mention a few.

Some honey tips

If your jar of honey begins to crystallise, stand it in a bowl of hot water until it dissolves and turns back to liquid.
When accurately measuring honey with a spoon, dip the spoon in hot water first and it won’t stick as much.
Honey and Peanut Biscuits

Preheat an oven to 135oC and line a baking tray.
In a mixing machine combine half a cup of margarine, half a cup of raw caster sugar and 3 tablespoons of honey.
Mix in 1 cup of flour, half a cup of bran flakes, half a cup of chopped unsalted peanuts and 1 teaspoon of cinnamon.
Shape mixture into balls and then press flat onto the baking tray. Bake 20 minutes.
Makes 12.]]>149food,ford,honey,jason,oncleanfullhttps://www.spreaker.com/user/fordonfood/episode-31-those-eggs-are-fishy
After-all, in movies we see millionaires in tuxedoes being served silver platters of caviar with glasses of champagne. So it’s no surprise that caviar has been given a bad rap with the average Joe.

Plus, the thought of eating fish eggs doesn’t always go down well with most people. Truth be told, caviar isn’t all that bad!

In brief, caviar is the salted roe of certain species of fish. It varies in colour, from deep back, to brown or bright red.

The most famous is from the Beluga Sturgeon, which is found in the Caspian Sea, off the coasts of Russia, and Iran. It’s not as available these days due to overfishing and pollution.

Lump fish Roe is a cheaper alternative, but it’s not technically called caviar.

Another common variety is roe from the North Atlantic Salmon.

Here in Australia, aqua farmed Salmon Roe (or Salmon Pearls) is fairly abundant and inexpensive, and it’s the one I like the most.

I once saw a documentary where they pacify the salmon by putting something in their water. Then they’ pluck the fish out one at a time to hand milk the caviar out, before putting them back in water to swim another day. Kind of freaky really.

I love the taste of the Salmon Roe – each bright red pearl pops in your mouth, releasing a refreshing salty liquid (which tastes like the ocean).

Caviar is often used as a garnish or spread on top of hors d’œuvres and canapés.

So if you’re if you’re a little concerned about eating fish eggs, just try a little bit, maybe as a garnish with smoked salmon and sour cream.

Caviar is really quite enjoyable and not as scary as some might think.]]>https://api.spreaker.com/episode/3845559Sun, 05 Jan 2014 09:54:29 +0000Ford on FoodIt’s one of those Hollywood things – we often associate foods like lobster and caviar with the fabulously wealthy upper-class. After-all, in movies we see millionaires in tuxedoes being served silver platters of caviar with glasses of champagne. So...
After-all, in movies we see millionaires in tuxedoes being served silver platters of caviar with glasses of champagne. So it’s no surprise that caviar has been given a bad rap with the average Joe.

Plus, the thought of eating fish eggs doesn’t always go down well with most people. Truth be told, caviar isn’t all that bad!

In brief, caviar is the salted roe of certain species of fish. It varies in colour, from deep back, to brown or bright red.

The most famous is from the Beluga Sturgeon, which is found in the Caspian Sea, off the coasts of Russia, and Iran. It’s not as available these days due to overfishing and pollution.

Lump fish Roe is a cheaper alternative, but it’s not technically called caviar.

Another common variety is roe from the North Atlantic Salmon.

Here in Australia, aqua farmed Salmon Roe (or Salmon Pearls) is fairly abundant and inexpensive, and it’s the one I like the most.

I once saw a documentary where they pacify the salmon by putting something in their water. Then they’ pluck the fish out one at a time to hand milk the caviar out, before putting them back in water to swim another day. Kind of freaky really.

I love the taste of the Salmon Roe – each bright red pearl pops in your mouth, releasing a refreshing salty liquid (which tastes like the ocean).

Caviar is often used as a garnish or spread on top of hors d’œuvres and canapés.

So if you’re if you’re a little concerned about eating fish eggs, just try a little bit, maybe as a garnish with smoked salmon and sour cream.

Caviar is really quite enjoyable and not as scary as some might think.]]>158food,ford,jason,oncleanfullhttps://www.spreaker.com/user/fordonfood/episode-30-out-of-the-blue
Many people I know absolutely hate it. However, when I was kid I can’t recall anybody liking blue vein cheese.

So, obviously there has been a culinary or cultural change in Australia over recent years.

I also think there has been a change in the availability and assortment of blue vein cheese in the marketplace.

If you look back a few decades, there were mainly the very strong, acidic and crumbly varieties available. But now there is a huge range that includes less offensive, mild and creamy versions.

I personally prefer the mild creamy brie style blue veins, rather than the rich Stilton variety.

The history of blue vein cheese isn’t’t completely documented; however the general consensus is that it was accidental, out of the blue (excuse the pun).

The original product was possibly contaminated with a wild mould, which may have even been dangerous.

However, modern cheese makers have perfected the process of inoculating the cheese with safe penicillin moulds, which after exposure to oxygen turns a shade of blue, and produces a range of pleasant flavours

Blue vein cheese also a very versatile ingredient and can be incorporated into wide range of recipes.

The next time you make a creamy cauliflower soup consider melting in some blue vein cheese – it’s spectaculars.

Blue vein cheese also goes wonderful on a pizza accompanied by prosciutto ham, English spinach and flame grilled capsicum.

It’s incredible cooked into a savoury muffin or scone.

Try stuffing a chicken breast, crumbed and pan-fried.

And one of the most fascinating and delicious desserts I’ve tried was pears p[poached in read wine and served with blue cheese ice-cream – it actually was magnificent.

Of course, blue vein cheese is also beautiful when simply served on a cheese platter with condiments, such as red wine jelly or quince paste.]]>https://api.spreaker.com/episode/3841000Sat, 04 Jan 2014 06:33:31 +0000Ford on FoodIt’s a fact of life, not everybody likes blue vein cheese. It can be an acquired taste. Many people I know absolutely hate it. However, when I was kid I can’t recall anybody liking blue vein cheese. So, obviously there has been a culinary or...
Many people I know absolutely hate it. However, when I was kid I can’t recall anybody liking blue vein cheese.

So, obviously there has been a culinary or cultural change in Australia over recent years.

I also think there has been a change in the availability and assortment of blue vein cheese in the marketplace.

If you look back a few decades, there were mainly the very strong, acidic and crumbly varieties available. But now there is a huge range that includes less offensive, mild and creamy versions.

I personally prefer the mild creamy brie style blue veins, rather than the rich Stilton variety.

The history of blue vein cheese isn’t’t completely documented; however the general consensus is that it was accidental, out of the blue (excuse the pun).

The original product was possibly contaminated with a wild mould, which may have even been dangerous.

However, modern cheese makers have perfected the process of inoculating the cheese with safe penicillin moulds, which after exposure to oxygen turns a shade of blue, and produces a range of pleasant flavours

Blue vein cheese also a very versatile ingredient and can be incorporated into wide range of recipes.

The next time you make a creamy cauliflower soup consider melting in some blue vein cheese – it’s spectaculars.

Blue vein cheese also goes wonderful on a pizza accompanied by prosciutto ham, English spinach and flame grilled capsicum.

It’s incredible cooked into a savoury muffin or scone.

Try stuffing a chicken breast, crumbed and pan-fried.

And one of the most fascinating and delicious desserts I’ve tried was pears p[poached in read wine and served with blue cheese ice-cream – it actually was magnificent.

Of course, blue vein cheese is also beautiful when simply served on a cheese platter with condiments, such as red wine jelly or quince paste.]]>154blu-vein-cheese,chef,ford,jason,oncleanfullhttps://www.spreaker.com/user/fordonfood/for-starters
Antipasto is traditionally a selection of hot or cold appetisers served at the beginning of and Italian meal.

The most typical antipasti (plural) items could include various table olives, cheese, pickled vegetables, cured meats, salamis, cold fish, frittata, fresh or sun dried tomatoes and anchovies.

In most of the regional areas of Italy, antipasto will consist of vegetable and meat items, but on the coastal areas you would encounter more seafood, such as marinated calamari or baby octopus.

It is also quite common to find various dips and crispy bread products accompanying the selection, such as crostini, bruschetta or arancini.

Antipasto is found extensively in the modern restaurant scene, from coffee shops to cellar doors and brasseries all over the world.

It is commonplace to find people of all cultures and nationalities relaxing on a Saturday afternoon at their favourite haunt, sipping wine and sampling the culinary delights of the antipasto platter.

Try some of these ideas

Instalata alla caprese – Slices of vine-ripened tomato, topped with feta cheese, dressed with extra virgin olive oil, fresh basil leaves and ground black pepper.

Giardiniera – A mixture of raw chopped carrots, green beans, cauliflower, capsicum and caper berries, which are marinated in vinegar.

Table olives – marinated in olive oil, garlic and fresh thyme.]]>https://api.spreaker.com/episode/3837127Fri, 03 Jan 2014 12:48:53 +0000Ford on FoodThe word antipasto is derived from the Italian ante, which means ‘before’ and pasto which means ‘meal’. Antipasto is traditionally a selection of hot or cold appetisers served at the beginning of and Italian meal. The most typical antipasti (plural)...
Antipasto is traditionally a selection of hot or cold appetisers served at the beginning of and Italian meal.

The most typical antipasti (plural) items could include various table olives, cheese, pickled vegetables, cured meats, salamis, cold fish, frittata, fresh or sun dried tomatoes and anchovies.

In most of the regional areas of Italy, antipasto will consist of vegetable and meat items, but on the coastal areas you would encounter more seafood, such as marinated calamari or baby octopus.

It is also quite common to find various dips and crispy bread products accompanying the selection, such as crostini, bruschetta or arancini.

Antipasto is found extensively in the modern restaurant scene, from coffee shops to cellar doors and brasseries all over the world.

It is commonplace to find people of all cultures and nationalities relaxing on a Saturday afternoon at their favourite haunt, sipping wine and sampling the culinary delights of the antipasto platter.

Try some of these ideas

Instalata alla caprese – Slices of vine-ripened tomato, topped with feta cheese, dressed with extra virgin olive oil, fresh basil leaves and ground black pepper.

Giardiniera – A mixture of raw chopped carrots, green beans, cauliflower, capsicum and caper berries, which are marinated in vinegar.

Table olives – marinated in olive oil, garlic and fresh thyme.]]>159chef,cooking,food,ford,jasoncleanfullhttps://www.spreaker.com/user/fordonfood/episode-28-mysterious-microwaves
Regardless of what magical tricks the manufacturer will claim their nuclear gadget can do, I would never use a microwave to cook something.

They do have some limited use, to defrost small frozen food items, or to melt butter (maybe). But even then, they regularly over-heat; burn and half cook the food.

With all the buttons, dials, beeps, bells and digital displays found on a microwave, I believe they only really have two settings – high biff and low biff!

Also, there is one issue that annoys me the most, no two microwaves are ever the same. I have never seen the same microwave in anyone else’s kitchen, like I have in mine.

I have worked in countless restaurants, and have never seen the same model of microwave. I once walked through a roadhouse kitchen, and they had a bank of 8 microwaves, all of which were different brands and models.

Think about it… have you ever seen an identical version of your microwave anywhere else on the planet?

Every time you’ve gone to use someone else’s microwave, you didn’t know how to use it, or know where the start button was located, or how to open the door – did you?

However, I have a theory that solves this baffling mystery. Microwave ovens are manufactured using an automated ‘random’ assembly machine. The parts are shuffled like a deck of cards and then blindfolded robots randomly assemble them, ensuring no two microwaves are ever identical.

There you have it, mystery solved!]]>https://api.spreaker.com/episode/3664772Mon, 25 Nov 2013 07:06:37 +0000Ford on FoodI don’t like microwave ovens. It’s a hate-hate relationship. Therefore I have no advice for you on the subject. Regardless of what magical tricks the manufacturer will claim their nuclear gadget can do, I would never use a microwave to cook...
Regardless of what magical tricks the manufacturer will claim their nuclear gadget can do, I would never use a microwave to cook something.

They do have some limited use, to defrost small frozen food items, or to melt butter (maybe). But even then, they regularly over-heat; burn and half cook the food.

With all the buttons, dials, beeps, bells and digital displays found on a microwave, I believe they only really have two settings – high biff and low biff!

Also, there is one issue that annoys me the most, no two microwaves are ever the same. I have never seen the same microwave in anyone else’s kitchen, like I have in mine.

I have worked in countless restaurants, and have never seen the same model of microwave. I once walked through a roadhouse kitchen, and they had a bank of 8 microwaves, all of which were different brands and models.

Think about it… have you ever seen an identical version of your microwave anywhere else on the planet?

Every time you’ve gone to use someone else’s microwave, you didn’t know how to use it, or know where the start button was located, or how to open the door – did you?

However, I have a theory that solves this baffling mystery. Microwave ovens are manufactured using an automated ‘random’ assembly machine. The parts are shuffled like a deck of cards and then blindfolded robots randomly assemble them, ensuring no two microwaves are ever identical.

There you have it, mystery solved!]]>153chef,food,ford,jason,microwave,microwaves,on,ovenscleanfullhttps://www.spreaker.com/user/fordonfood/episode-27-the-culinary-x-factor
It’s correctly pronounced ‘meer-pwa’ because the ‘x’ is silent. I can’t help but smile when someone pronounces it ‘miri-pocks’.

Mirepoix is a French term used to describe a mixture of aromatic vegetables which impart their flavour into stocks, sauces, stews or braises.

Vegetables, such as onions, carrots and celery are roughly cut up and slowly cooked into a recipe to improve its flavour. They are often strained out and discarded prior to serving the dish.

However, there is also a myriad of other aromatics that may sometimes find their way into a Mirepoix, such as leeks, garlic, ginger, tomato and mushrooms. Ultimately it’s the desired flavour profile that dictates which aromatic vegetables are chosen.

The cooking time also plays a role in the size of the mirepoix. A smaller cut of mirepoix will impart its flavour faster in a dish that requires shorter cooking time (e.g. braises) and a larger cut is less likely to disintegrate over a longer cooking time (e.g. beef stock).

Also, the colour of the mirepoix is important. A white stock or sauce wouldn’t contain any carrots or dark green celery, whereas brown gravy would.

Mirepoix provides an important depth of flavour to savoury dishes – and I consider it the culinary ‘X’ Factor in any recipe.]]>https://api.spreaker.com/episode/3642115Thu, 21 Nov 2013 09:02:46 +0000Ford on FoodOne of the first skills a professional chef will learn is the production of ‘Mirepoix’. It’s correctly pronounced ‘meer-pwa’ because the ‘x’ is silent. I can’t help but smile when someone pronounces it ‘miri-pocks’. Mirepoix is a French term used to...
It’s correctly pronounced ‘meer-pwa’ because the ‘x’ is silent. I can’t help but smile when someone pronounces it ‘miri-pocks’.

Mirepoix is a French term used to describe a mixture of aromatic vegetables which impart their flavour into stocks, sauces, stews or braises.

Vegetables, such as onions, carrots and celery are roughly cut up and slowly cooked into a recipe to improve its flavour. They are often strained out and discarded prior to serving the dish.

However, there is also a myriad of other aromatics that may sometimes find their way into a Mirepoix, such as leeks, garlic, ginger, tomato and mushrooms. Ultimately it’s the desired flavour profile that dictates which aromatic vegetables are chosen.

The cooking time also plays a role in the size of the mirepoix. A smaller cut of mirepoix will impart its flavour faster in a dish that requires shorter cooking time (e.g. braises) and a larger cut is less likely to disintegrate over a longer cooking time (e.g. beef stock).

Also, the colour of the mirepoix is important. A white stock or sauce wouldn’t contain any carrots or dark green celery, whereas brown gravy would.

Mirepoix provides an important depth of flavour to savoury dishes – and I consider it the culinary ‘X’ Factor in any recipe.]]>160aromatics,chef,cooking,food,ford,jason,mirepoix,oncleanfullhttps://www.spreaker.com/user/fordonfood/episode_26_going_bananas
I’m also too unfit to swing from trees – so I would make a lousy monkey.

I can however eat cooked bananas, so if you have a similar intolerance, try them barbecued or fried with caramelised sugar and rum. Or maybe diced and cooked in pancakes.

Bananas are one of the oldest cultivated fruits and have been eaten by humans in places like India and Asia thousands of years.

Contrary to popular belief, bananas don’t grow on trees or even palms; they are the fruit from one of the world’s largest herbs. And, to confuse the issue some more, bananas are technically a berry.

Bananas grow in large bunches referred to as a ‘hand’ and are harvested green, because they ripen best after being picked. They contain heaps of essential vitamins (particular B-group), complex carbohydrates, potassium, dietary fiber and absolutely no fat.

Varieties commonly available in Australia are Cavendish, Lady Finger and the new Gold Finger variety.

Banana leaves can also be used to make parcels for steaming fish, and I have also used banana flowers in some Asian stir-fries.

Caramel and Rum Bananas

In a frying pan melt 2 tbsps of butter; add 2 thickly sliced large Cavendish bananas and fry to a light golden brown.
Sprinkle in 2 tbsps of raw caster sugar and continue cooking until sugar thickens to a caramel.
Add 2 tbsps of rum and if using gas stove be careful of a flambé effect –whoosh!
Place the caramel bananas in serving bowls and dollop on a generous scoop of natural yoghurt.]]>https://api.spreaker.com/episode/3504144Fri, 25 Oct 2013 05:38:05 +0000Ford on FoodUnfortunately for me, I can’t eat raw bananas without upsetting my stomach. There is something in them (maybe tannin) that makes my feel unwell. I’m also too unfit to swing from trees – so I would make a lousy monkey. I can however eat cooked...
I’m also too unfit to swing from trees – so I would make a lousy monkey.

I can however eat cooked bananas, so if you have a similar intolerance, try them barbecued or fried with caramelised sugar and rum. Or maybe diced and cooked in pancakes.

Bananas are one of the oldest cultivated fruits and have been eaten by humans in places like India and Asia thousands of years.

Contrary to popular belief, bananas don’t grow on trees or even palms; they are the fruit from one of the world’s largest herbs. And, to confuse the issue some more, bananas are technically a berry.

Bananas grow in large bunches referred to as a ‘hand’ and are harvested green, because they ripen best after being picked. They contain heaps of essential vitamins (particular B-group), complex carbohydrates, potassium, dietary fiber and absolutely no fat.

Varieties commonly available in Australia are Cavendish, Lady Finger and the new Gold Finger variety.

Banana leaves can also be used to make parcels for steaming fish, and I have also used banana flowers in some Asian stir-fries.

Caramel and Rum Bananas

In a frying pan melt 2 tbsps of butter; add 2 thickly sliced large Cavendish bananas and fry to a light golden brown.
Sprinkle in 2 tbsps of raw caster sugar and continue cooking until sugar thickens to a caramel.
Add 2 tbsps of rum and if using gas stove be careful of a flambé effect –whoosh!
Place the caramel bananas in serving bowls and dollop on a generous scoop of natural yoghurt.]]>157bananas. food,chef,cooking,ford on food,jason fordcleanfullhttps://www.spreaker.com/user/fordonfood/episode_25_the_squash_racket
There is a whole range of vegetables that belong to the ‘Marrow’ family. They include squash, melons, cucumbers, gourds, marrows (zucchinis) and pumpkins.

The general rule is that squash that grow in winter time have thick skin and hard flesh, while summer squash has softer skin and wetter flesh.

In Australia, when someone goes shopping for Summer Squash, they are referring to the ‘Pattypan Squash’. Pattypans are flying saucer shaped with knobbly edges and are often available in green or bright yellow (as in my illustrated).

Also, what Australians refer to as Zucchini, Americans may call ‘Courgette’.

Pumpkins can also cause equal confusion for Australians, because in the US many varieties are referred to as squash or gourds.

It seems to me that if an American can carve it into a Jack-o’-lantern, then it’s called a pumpkin?

I’m not certain where the differences in squash terminology originated. It may be possible that America drew culinary influence from France, while Australia was traditionally guided by Britain.

So, regardless of where you reside on this great planet, it pays to be cautious when reading from a foreign recipe book or website and check that you are using the correct type of squash.

Putting all the differences aside, some things still remain similar. Most squash varieties can be boiled, pureed, braised, steamed and sautéed. Squash are colourful, versatile, healthy and delicious.]]>https://api.spreaker.com/episode/3504106Fri, 25 Oct 2013 05:18:39 +0000Ford on FoodI’ve discovered over the years that there can be some confusion categorising squash, depending on where you live in the world. There is a whole range of vegetables that belong to the ‘Marrow’ family. They include squash, melons, cucumbers, gourds,...
There is a whole range of vegetables that belong to the ‘Marrow’ family. They include squash, melons, cucumbers, gourds, marrows (zucchinis) and pumpkins.

The general rule is that squash that grow in winter time have thick skin and hard flesh, while summer squash has softer skin and wetter flesh.

In Australia, when someone goes shopping for Summer Squash, they are referring to the ‘Pattypan Squash’. Pattypans are flying saucer shaped with knobbly edges and are often available in green or bright yellow (as in my illustrated).

Also, what Australians refer to as Zucchini, Americans may call ‘Courgette’.

Pumpkins can also cause equal confusion for Australians, because in the US many varieties are referred to as squash or gourds.

It seems to me that if an American can carve it into a Jack-o’-lantern, then it’s called a pumpkin?

I’m not certain where the differences in squash terminology originated. It may be possible that America drew culinary influence from France, while Australia was traditionally guided by Britain.

So, regardless of where you reside on this great planet, it pays to be cautious when reading from a foreign recipe book or website and check that you are using the correct type of squash.

Putting all the differences aside, some things still remain similar. Most squash varieties can be boiled, pureed, braised, steamed and sautéed. Squash are colourful, versatile, healthy and delicious.]]>155cooking,courgette,food,ford on food,gourd,jason ford,marrow,pumpkin,squash,zucchinicleanfullhttps://www.spreaker.com/user/fordonfood/episode_24_sushi_for_beginnersWhat kind of sushi is there?
Finger sushi – a delicate layer of raw or cooked seafood, smeared with Japanese horseradish (wasabi) and resting on a pillow of rice
Box sushi – a bed of rice, a smear of wasabi and a seafood topping is pressed in a wooden box and then cut into bite-sized pieces
Rolled sushi – the most simple, Japanese rice and various fillings rolled up in a sheet of seaweed.
Hand rolled – rice and various fillings of meat, seafood and vegetables rolled in seaweed sheets shaped like an ice-cream cone
Sushi goes great with dry, sharp citrus white wines, sake or Japanese style green tea.]]>https://api.spreaker.com/episode/3468867Thu, 17 Oct 2013 10:17:36 +0000Ford on FoodMy love affair with Sushi began in the mid 90s when I worked as a Pastry Chef in a large hotel. The establishment had a Japanese Restaurant called Kabuki. I would smuggle the Japanese Sushi Chef’s desserts as a trade for their sushi and tempura. I...What kind of sushi is there?
Finger sushi – a delicate layer of raw or cooked seafood, smeared with Japanese horseradish (wasabi) and resting on a pillow of rice
Box sushi – a bed of rice, a smear of wasabi and a seafood topping is pressed in a wooden box and then cut into bite-sized pieces
Rolled sushi – the most simple, Japanese rice and various fillings rolled up in a sheet of seaweed.
Hand rolled – rice and various fillings of meat, seafood and vegetables rolled in seaweed sheets shaped like an ice-cream cone
Sushi goes great with dry, sharp citrus white wines, sake or Japanese style green tea.]]>170chef,cooking,food,ford on food,japanese,jason ford,sushicleanfullhttps://www.spreaker.com/user/fordonfood/episode_23_the_culinary_quiet_achiever
Onions have a long and colourful past, and are probably one of oldest culinary ingredients in human history.

Egyptian hieroglyphics and artwork tell the story of how onions where purchased at great expense to feed the slave workforce and keep them physically healthy and motivated while building the pyramids.

Countless religious writings, scriptures and historical documents from all over the world make references to onions.

There is a myriad of varieties grown for culinary, medicinal and ornamental uses, but only a dozen or so common varieties are found in regular grocery stores.

Brown onions would possibly be the mainstay in most kitchens, because of their savoury full bodies flavour.

White onions are a little more earthy and pungent, while red onions are quite sweet and are well suited to eating raw in salads.

There are the smaller shallot onions that have a complex balance of sweet and pungent, and are popular in French cuisine.

Pearl onions are small and crisp and are exceptional for pickling.

There are also many fresh green stalk-like species such as Spring Onions and Leeks that are delicate, sweet and subtle in flavour.

Onions are often the quiet achiever of the kitchen, yet it’s all but impossible to imagine a world without them.]]>https://api.spreaker.com/episode/3468839Thu, 17 Oct 2013 10:00:41 +0000Ford on FoodIt’s one of the most humble and least glamorous vegetables on Earth; however most cuisines would be unrecognisable without them. Onions have a long and colourful past, and are probably one of oldest culinary ingredients in human history. Egyptian...
Onions have a long and colourful past, and are probably one of oldest culinary ingredients in human history.

Egyptian hieroglyphics and artwork tell the story of how onions where purchased at great expense to feed the slave workforce and keep them physically healthy and motivated while building the pyramids.

Countless religious writings, scriptures and historical documents from all over the world make references to onions.

There is a myriad of varieties grown for culinary, medicinal and ornamental uses, but only a dozen or so common varieties are found in regular grocery stores.

Brown onions would possibly be the mainstay in most kitchens, because of their savoury full bodies flavour.

White onions are a little more earthy and pungent, while red onions are quite sweet and are well suited to eating raw in salads.

There are the smaller shallot onions that have a complex balance of sweet and pungent, and are popular in French cuisine.

Pearl onions are small and crisp and are exceptional for pickling.

There are also many fresh green stalk-like species such as Spring Onions and Leeks that are delicate, sweet and subtle in flavour.

Onions are often the quiet achiever of the kitchen, yet it’s all but impossible to imagine a world without them.]]>161chef,cooking,food,ford on food,jason ford,leeks,onion,onions,shallotscleanfullhttps://www.spreaker.com/user/fordonfood/episode_22_artichokes_101https://api.spreaker.com/episode/3441858Fri, 11 Oct 2013 11:32:34 +0000Ford on FoodThere are three varieties of artichoke – the Globe, the Jerusalem and the Chinese artichoke. The most common of which is the ‘Globe’. The globe artichoke is in fact, an unopened flower bud of a perennial of the thistle group of the sunflower family...144artichokes,chef,cooking,food,ford on food,jason fordcleanfullhttps://www.spreaker.com/user/fordonfood/episode_21_stalking_season
How to cook fresh asparagus

The base of asparagus spear is generally tough and woody. The ends can be cut, snapped or peeled off and discarded. Asparagus should be laid on their side and cooked in shallow simmering water. A little salt can be added to the water. There is also a commercially produced upright asparagus steamer available. Most importantly asparagus should not roll around as it simmers because it can break-up. Asparagus is best eaten just tender (but still firm); the Italians refer to this as ‘al dente’. If you prefer your asparagus a little more cooked, it should bend when picked up with a fork (but not droopy and soft like tinned asparagus). Try slices of creamy Camembert cheese slightly melted over hot cooked asparagus, drizzled with lemon juice and freshly milled black pepper.]]>https://api.spreaker.com/episode/3432210Wed, 09 Oct 2013 07:18:50 +0000Ford on FoodAsparagus stalks are the young spear-shaped shoots obtained from a perennial plant native to both Europe and Western Asia. It is a member of the lily family and thousands of years has been eaten as a vegetable. The most common variety is harvested...
How to cook fresh asparagus

The base of asparagus spear is generally tough and woody. The ends can be cut, snapped or peeled off and discarded. Asparagus should be laid on their side and cooked in shallow simmering water. A little salt can be added to the water. There is also a commercially produced upright asparagus steamer available. Most importantly asparagus should not roll around as it simmers because it can break-up. Asparagus is best eaten just tender (but still firm); the Italians refer to this as ‘al dente’. If you prefer your asparagus a little more cooked, it should bend when picked up with a fork (but not droopy and soft like tinned asparagus). Try slices of creamy Camembert cheese slightly melted over hot cooked asparagus, drizzled with lemon juice and freshly milled black pepper.]]>160apsaragus,chef,cooking,food,ford on food,jason fordcleanfullhttps://www.spreaker.com/user/fordonfood/episode_20_perilous_prawns
Quick Garlic Prawns
In 50mL of extra virgin olive oil gently cook 40g of finely chopped onions and 3 cloves of crushed garlic. Add 24 peeled and de-veined green prawns and fry until bright orange on both sides. Pour in 100mL of white wine and 250ml of cream. Reduce sauce by half and season with salt, pepper and a dash of lemon. Serve on a bed of steamed rice and garnish with a sprinkle of chopped parsley.]]>https://api.spreaker.com/episode/3423277Mon, 07 Oct 2013 06:20:51 +0000Ford on FoodI’ve discovered over the years there are just as many people claiming to be allergic to prawns, as those who can’t get enough of them. The allergic effect ranges from mild skin irritation, to claims of instant death at the mere sight of a prawn. Most...
Quick Garlic Prawns
In 50mL of extra virgin olive oil gently cook 40g of finely chopped onions and 3 cloves of crushed garlic. Add 24 peeled and de-veined green prawns and fry until bright orange on both sides. Pour in 100mL of white wine and 250ml of cream. Reduce sauce by half and season with salt, pepper and a dash of lemon. Serve on a bed of steamed rice and garnish with a sprinkle of chopped parsley.]]>156allergy,chef. prawns,cooking,food,ford on food,jason ford,shrimpcleanfullhttps://www.spreaker.com/user/fordonfood/episode_19_the_things_i_ve_burnthttps://api.spreaker.com/episode/3390733Mon, 30 Sep 2013 01:54:36 +0000Ford on FoodCooking is a process of applying heat to a food item to increase palatability, to enhance flavour, tenderise, caramalise and even kill off bacteria. Unfortunately this simple process can rapidly and dramatically turn into a disaster of Titanic...153burnt,cooking,food,ford on food,jason ford,toastcleanfullhttps://www.spreaker.com/user/fordonfood/episode_18_yeast_at_leasthttps://api.spreaker.com/episode/3386616Sun, 29 Sep 2013 03:22:27 +0000Ford on FoodAs I write this article, I’ve got a batch of fresh bread dough on-the-prove. Which means the yeast in the dough is having a great time eating up sugars and starch and converting them into alcohol and bubbles of carbon dioxide. These little gas bubbles...169baking,cooking,food,ford on food,jason ford,yeastcleanfullhttps://www.spreaker.com/user/fordonfood/episode_17_why_peel_a_tomato
Step 1) Get a pot of water to a rolling boil.
Step 2) Cut a cross into the bottom of the ripe tomato, just through the skin. This will give the skin a place to start coming off later on.
Step 3) This is where I give one of those ‘Please take care’ warnings. You need to cut the eye out from the top of the tomato in a wedge shape. I kid you not, in all my years as a chef and cookery teacher, I’ve seen more bloodshed at this stage of the process than a hospital emergency ward. If you are not very confident with a knife, do this on the chopping board. Always cut away from yourself.
Step 4) Carefully lower the tomato into the pot of boiling water, don’t drop it or it will splash you (Ouch!). Only leave it in for 5 – 10 seconds. If the tomato is a little under ripe and stubborn, you can leave it in the pot for 15 seconds at the most. Any longer and the flesh of the tomato starts to go mushy.
Step 5) Remove the tomato from the pot and p place in iced water until completely cool. This process stops the cooking process instantly.
Step 6) The skin should now peel off easily by hand.
At this stage you can also cut the tomato in half and remove the water seeds if required.

This method can be used on most varieties of tomato, provided they are ripe.]]>https://api.spreaker.com/episode/3368465Wed, 25 Sep 2013 03:01:55 +0000Ford on FoodNow you may ask, “Why would you want to peel a tomato”? The short answer is that tomato skin is often leathery. And, it’s my job as a chef to make the customers dining experience a pleasurable one. So, for certain dishes (such as pasta sauce) the...
Step 1) Get a pot of water to a rolling boil.
Step 2) Cut a cross into the bottom of the ripe tomato, just through the skin. This will give the skin a place to start coming off later on.
Step 3) This is where I give one of those ‘Please take care’ warnings. You need to cut the eye out from the top of the tomato in a wedge shape. I kid you not, in all my years as a chef and cookery teacher, I’ve seen more bloodshed at this stage of the process than a hospital emergency ward. If you are not very confident with a knife, do this on the chopping board. Always cut away from yourself.
Step 4) Carefully lower the tomato into the pot of boiling water, don’t drop it or it will splash you (Ouch!). Only leave it in for 5 – 10 seconds. If the tomato is a little under ripe and stubborn, you can leave it in the pot for 15 seconds at the most. Any longer and the flesh of the tomato starts to go mushy.
Step 5) Remove the tomato from the pot and p place in iced water until completely cool. This process stops the cooking process instantly.
Step 6) The skin should now peel off easily by hand.
At this stage you can also cut the tomato in half and remove the water seeds if required.

This method can be used on most varieties of tomato, provided they are ripe.]]>148chef,cooking,food,ford on food,jason ford,peel tomato,tomatocleanfullhttps://www.spreaker.com/user/fordonfood/episode_16_aubergine
Grilled eggplant
Cut an eggplant into round slices (approximately 1cm thick). Place slices into a colander and sprinkle all the slices liberally with slat. Weigh the whole lot down with a heavy plate to help squeeze out the water. Leave them for at least half an hour and then rinse them off under cold running water. Pat each slice dry with paper towel. These slices can now be grilled on a barbecue plate to golden brown and then drizzled with high quality olive oil. Serve with antipasto of sun dried tomatoes, olives, feta cheese etc.]]>https://api.spreaker.com/episode/3293383Mon, 09 Sep 2013 05:55:18 +0000Ford on FoodOften referred to as ‘eggplant’, Aubergine is commonly used as a vegetable, but it’s actually as a fruit, related to tomatoes and potatoes. In fact, the fruit itself is botanically classified as a berry. And, believe it or not, the aubergine plant is...
Grilled eggplant
Cut an eggplant into round slices (approximately 1cm thick). Place slices into a colander and sprinkle all the slices liberally with slat. Weigh the whole lot down with a heavy plate to help squeeze out the water. Leave them for at least half an hour and then rinse them off under cold running water. Pat each slice dry with paper towel. These slices can now be grilled on a barbecue plate to golden brown and then drizzled with high quality olive oil. Serve with antipasto of sun dried tomatoes, olives, feta cheese etc.]]>161aubergine,cooking,egg plant,ford on food,jason fordcleanfullhttps://www.spreaker.com/user/fordonfood/episode_15_lack_culture_eat_yoghurt
Labna (Yoghurt Cheese)
Labna is made from draining lightly salted yoghurt through a sieve lined with muslin cloth and left overnight. The yoghurt starts to get thicker, and if you leave it drain for a few days it forms a kind of curd cheese that you can mould into a ball. In the Middle East they eat this at the end of a meal, not unlike the French do with a cheese platter. Would be great with a top drop of your favourite wine.]]>https://api.spreaker.com/episode/3234922Wed, 28 Aug 2013 07:28:31 +0000Ford on FoodSomebody once told me, “Jason…the closest you’ll ever get to culture, is yoghurt”. Pretty harsh comment really, but I think I deserved it at the time. It comes as a surprise to some people that less than one percent of all bacteria on earth are...
Labna (Yoghurt Cheese)
Labna is made from draining lightly salted yoghurt through a sieve lined with muslin cloth and left overnight. The yoghurt starts to get thicker, and if you leave it drain for a few days it forms a kind of curd cheese that you can mould into a ball. In the Middle East they eat this at the end of a meal, not unlike the French do with a cheese platter. Would be great with a top drop of your favourite wine.]]>150cooking,ford on food,jason ford,yoghurtcleanfullhttps://www.spreaker.com/user/fordonfood/episode_14_the_raw_and_the_cooked
Shallot Dipping Sauce
Combine 2 tablespoons of finely chopped shallots, half a teaspoon of chopped red chili (seeds removed), 1 tablespoon of finely chopped wild rocket leaf, 50mls of red wine vinegar, 50mls of extra virgin olive oil and 1 teaspoon of flaked sea salt. Spoon over a freshly shucked oyster and live an adventure.]]>https://api.spreaker.com/episode/3215810Sat, 24 Aug 2013 11:38:34 +0000Ford on FoodIt seems to me that most people are repulsed by the thought of eating fresh raw oysters. A taste for oysters ‘a la natural’ is an acquired taste, best developed at a young age but certainly obtainable later in life. I personally hadn’t seen a fresh...
Shallot Dipping Sauce
Combine 2 tablespoons of finely chopped shallots, half a teaspoon of chopped red chili (seeds removed), 1 tablespoon of finely chopped wild rocket leaf, 50mls of red wine vinegar, 50mls of extra virgin olive oil and 1 teaspoon of flaked sea salt. Spoon over a freshly shucked oyster and live an adventure.]]>143food and cooking,ford on food,jason ford,oysterscleanfullhttps://www.spreaker.com/user/fordonfood/episode_13_the_breakfast_club
Full Breakfast – was made popular by the English, and has a lot of traditional cooked fair like eggs, meats, small goods (bacon), sausages, mushrooms, fish (kippers), pastries, toast and conserves and hot beverages like coffee. That’s what I’m talk’n ‘bout!

Continental – is a lighter European or French option, with tea and coffee being the important part, accompanied by cereal, fruit juice and small baked pastry items (Danish pastries). Probably the best choice if you’re feeling a little seedy.

American – hash brown always come to mind, as well as pancakes, waffles, crepes and French toast. The whole lot is usually smothered in whipped butter and maple syrup. Mostly sweet stuff really.

Chicken and Champagne – usually reserved for special events like horse races (Melbourne Cup), the opening of festivals and during an early morning hot air balloon or boat ride.

Asian – ‘Congee’ is a special creamed rice and bean curd porridge, accompanied by fresh fruits and Asian style teas. Now becoming trendy in Australia and other western countries.

Cowboy – Bacon, lard, beans and whisky. Only joking, I just made that one up.]]>https://api.spreaker.com/episode/3215699Sat, 24 Aug 2013 10:53:07 +0000Ford on FoodIf you love a good breakfast… then join the club. For two thirds of the year, my family and I spend brekky time out on the verandah in the fresh morning air. Sometimes I even crank up the barbecue to cook our bacon and eggs. Although I usually look...
Full Breakfast – was made popular by the English, and has a lot of traditional cooked fair like eggs, meats, small goods (bacon), sausages, mushrooms, fish (kippers), pastries, toast and conserves and hot beverages like coffee. That’s what I’m talk’n ‘bout!

Continental – is a lighter European or French option, with tea and coffee being the important part, accompanied by cereal, fruit juice and small baked pastry items (Danish pastries). Probably the best choice if you’re feeling a little seedy.

American – hash brown always come to mind, as well as pancakes, waffles, crepes and French toast. The whole lot is usually smothered in whipped butter and maple syrup. Mostly sweet stuff really.

Chicken and Champagne – usually reserved for special events like horse races (Melbourne Cup), the opening of festivals and during an early morning hot air balloon or boat ride.

Asian – ‘Congee’ is a special creamed rice and bean curd porridge, accompanied by fresh fruits and Asian style teas. Now becoming trendy in Australia and other western countries.

Cowboy – Bacon, lard, beans and whisky. Only joking, I just made that one up.]]>150breakfast,cooking,ford on food,jasoncleanfullhttps://www.spreaker.com/user/fordonfood/episode_12_boiling_point
Boiling – would have to be the easiest method of cookery, normally water is used and cooking time is short. Controlling the heat is simple as boiling point is 100oC. The best description for boiling is bubbles rising and rapidly bursting at the surface of the liquid. Cooking vegetables with this method will lock in colours and nutrients.

Simmering – is where things get a little trickier. Simmering is a gentler method of cooking as bubbles gently rise to the surface of the liquid but don’t burst. This happens around 95 to 98oC. Foods that require longer cooking time (stews and braises) appreciate the gentle simmering process.

Poaching – requires vigilance and regular adjustment of the heat source. Liquid is heated to approximately 93 to 95oC and small bubbles appear on the base of the pot, they don’t rise and the liquid has little to no movement. Delicate foods such as fish and poached eggs use this method, as they would simply break apart if boiled rapidly.

Perfect Soft Boiled Eggs
In a saucepan, bring to the boil enough water to just cover an egg. Gently lower the eggs into the pot and turn the heat down to a simmer. Soft yolks will take 3-4 minutes and firmer yolks 5-6 minutes. Note: Eggs are best used at room temperature.]]>https://api.spreaker.com/episode/3215579Sat, 24 Aug 2013 09:52:42 +0000Ford on FoodYou often hear the term “I can’t even boil water!” when somebody describes their lack of confidence in the kitchen. Although this statement is generally said in jest, it isn't necessarily far from the truth. There are several different cooking methods...
Boiling – would have to be the easiest method of cookery, normally water is used and cooking time is short. Controlling the heat is simple as boiling point is 100oC. The best description for boiling is bubbles rising and rapidly bursting at the surface of the liquid. Cooking vegetables with this method will lock in colours and nutrients.

Simmering – is where things get a little trickier. Simmering is a gentler method of cooking as bubbles gently rise to the surface of the liquid but don’t burst. This happens around 95 to 98oC. Foods that require longer cooking time (stews and braises) appreciate the gentle simmering process.

Poaching – requires vigilance and regular adjustment of the heat source. Liquid is heated to approximately 93 to 95oC and small bubbles appear on the base of the pot, they don’t rise and the liquid has little to no movement. Delicate foods such as fish and poached eggs use this method, as they would simply break apart if boiled rapidly.

Perfect Soft Boiled Eggs
In a saucepan, bring to the boil enough water to just cover an egg. Gently lower the eggs into the pot and turn the heat down to a simmer. Soft yolks will take 3-4 minutes and firmer yolks 5-6 minutes. Note: Eggs are best used at room temperature.]]>145boiling,cooking,ford on food,jason fordcleanfullhttps://www.spreaker.com/user/fordonfood/episode_11_red_as_a_beetroot
Tasty Beetroot Dip

1Beetroot
2Garlic Cloves
1 tbspLemon Juice
1Salad Onion (small)
1 ½ cupsNatural Yoghurt
Salt and Pepper

Bake the beetroot for approximately 1 hour at 200°C. Allow it to cool then peel and finely grate. Crush the garlic and finely chop the onion. In a bowl combine all the ingredients; mix well and season to taste. Serve with slices of toasted Turkish bread, crackers or celery sticks.]]>https://api.spreaker.com/episode/2970156Sun, 14 Jul 2013 08:28:42 +0000Ford on FoodThe beetroot is a root vegetable, which originated in Germany. It made its way to the Mediterranean in the fifteenth century and is now cultivated all over the world. It was originally grown for its leaves that can be cooked like spinach or used fresh...
Tasty Beetroot Dip

1Beetroot
2Garlic Cloves
1 tbspLemon Juice
1Salad Onion (small)
1 ½ cupsNatural Yoghurt
Salt and Pepper

Bake the beetroot for approximately 1 hour at 200°C. Allow it to cool then peel and finely grate. Crush the garlic and finely chop the onion. In a bowl combine all the ingredients; mix well and season to taste. Serve with slices of toasted Turkish bread, crackers or celery sticks.]]>147beetroot,ford on food,jason fordcleanfullhttps://www.spreaker.com/user/fordonfood/episode_10_the_bachelor_s_food_guide_1CARROTS: A carrot that you can tie in a knot in is not fresh.
DIPS: If you can take it out of its container and bounce it on the floor, it has gone bad.
DAIRY: Milk is spoiled when it starts to look like yoghurt. Yoghurt is spoiled when it starts to look like cottage cheese. Cottage cheese is spoiled when it starts to look like regular cheese. Regular cheese is nothing but spoiled milk anyway and can't get any more spoiled than it is already.
EGGS: When something starts pecking its way out of the shell, the egg is probably past its prime.
FLOUR: Flour is spoiled when it begins to move.
GAG TEST: Anything that makes you gag is spoiled (except for your own cooking).
LETTUCE: Lettuce is spoiled when you can't get it off the bottom of the vegetable crisper without sandpaper.
MAYONNAISE: If your internal organs shut down after you eat it, the mayonnaise is spoiled.
MEAT: If opening the refrigerator door causes all stray animals within a three-block radius to congregate outside your house, the meat is spoiled.
POTATOES: Fresh potatoes do not have roots, branches, or dense, leafy undergrowth.
SALT: Salt never spoils.
RULE OF THUMB: Most food cannot be kept longer than the average life span of a guinea pig. Keep a guinea pig in or near your refrigerator as a gauge.]]>https://api.spreaker.com/episode/2947684Tue, 09 Jul 2013 11:07:08 +0000Ford on FoodCANNED GOODS: Any canned goods that have bloated to the size or shape of a cricket ball should be disposed of – very carefully! CARROTS: A carrot that you can tie in a knot in is not fresh. DIPS: If you can take it out of its container and bounce it...CARROTS: A carrot that you can tie in a knot in is not fresh.
DIPS: If you can take it out of its container and bounce it on the floor, it has gone bad.
DAIRY: Milk is spoiled when it starts to look like yoghurt. Yoghurt is spoiled when it starts to look like cottage cheese. Cottage cheese is spoiled when it starts to look like regular cheese. Regular cheese is nothing but spoiled milk anyway and can't get any more spoiled than it is already.
EGGS: When something starts pecking its way out of the shell, the egg is probably past its prime.
FLOUR: Flour is spoiled when it begins to move.
GAG TEST: Anything that makes you gag is spoiled (except for your own cooking).
LETTUCE: Lettuce is spoiled when you can't get it off the bottom of the vegetable crisper without sandpaper.
MAYONNAISE: If your internal organs shut down after you eat it, the mayonnaise is spoiled.
MEAT: If opening the refrigerator door causes all stray animals within a three-block radius to congregate outside your house, the meat is spoiled.
POTATOES: Fresh potatoes do not have roots, branches, or dense, leafy undergrowth.
SALT: Salt never spoils.
RULE OF THUMB: Most food cannot be kept longer than the average life span of a guinea pig. Keep a guinea pig in or near your refrigerator as a gauge.]]>145bachelor food,ford on food,guide,jason fordcleanfullhttps://www.spreaker.com/user/fordonfood/episode_9_the_alfalfa_experiment_1
- Baked in bread with pumpkin seeds.
- Made into a salad with radish and mandarin.
- Juiced with carrot, just wrap the sprouts in a lettuce leaf and send through the electric juicer along with carrot.
- On a sour dough sandwich with fresh sand crab and chilli mayonnaise.
- In a mountain bread wrap with roast beef and horseradish cream]]>https://api.spreaker.com/episode/2806259Sun, 09 Jun 2013 02:35:34 +0000Ford on FoodI've learnt heaps from my kids various science experiments. My daughter once grew alfalfa. The instructions on the pack of seeds read “Grow your own edible natural sprouts in just 3-6 days”. The seeds went in jar with a little water and covered with...
- Baked in bread with pumpkin seeds.
- Made into a salad with radish and mandarin.
- Juiced with carrot, just wrap the sprouts in a lettuce leaf and send through the electric juicer along with carrot.
- On a sour dough sandwich with fresh sand crab and chilli mayonnaise.
- In a mountain bread wrap with roast beef and horseradish cream]]>139alfalfa,ford on food,jason fordcleanfullhttps://www.spreaker.com/user/fordonfood/episode_8_eat_with_your_eyeshttps://api.spreaker.com/episode/2771268Sun, 02 Jun 2013 04:44:06 +0000Ford on FoodIt is a fact that people eat with their eyes first. As a chef, I will not get a second opportunity to make a first impression with my customers. A sloppy or badly presented meal will reflect on the customer’s impression of the establishment and will...132cooking,ford on food,great food presentation,jason fordcleanfullhttps://www.spreaker.com/user/fordonfood/episiode_7_eat_your_grits
Cheesy Polenta
Bring 1Lt of milk to the boil. Gradually sprinkle in 180g of polenta, while whisking constantly. Reduce the heat and gently simmer, while stirring for approximately 5 minutes. When the mixture has thickened to a smooth consistency, add 40g of butter, 100g grated parmesan and season with salt and white pepper. Stir until all the ingredients are combined.

Note: You can use a combination of milk and/or chicken stock for a more savoury finish. Additional fresh herbs, such as parsley or chives can also be added for flavour. After refrigeration, polenta becomes firm enough to cut into slices, which can then be pan-fried.]]>https://api.spreaker.com/episode/2698026Sun, 19 May 2013 02:39:50 +0000Ford on FoodPolenta is made from finely ground cornmeal (dried corn) and is similar to the courser dish Americans refer to as ‘Grits’. It can be purchased in either a yellow or white colour. When slowly cooked in a liquid, such as water, cornmeal becomes a thick...
Cheesy Polenta
Bring 1Lt of milk to the boil. Gradually sprinkle in 180g of polenta, while whisking constantly. Reduce the heat and gently simmer, while stirring for approximately 5 minutes. When the mixture has thickened to a smooth consistency, add 40g of butter, 100g grated parmesan and season with salt and white pepper. Stir until all the ingredients are combined.

Note: You can use a combination of milk and/or chicken stock for a more savoury finish. Additional fresh herbs, such as parsley or chives can also be added for flavour. After refrigeration, polenta becomes firm enough to cut into slices, which can then be pan-fried.]]>114cooking,food,ford on food,jason ford,polentacleanfullhttps://www.spreaker.com/user/fordonfood/episode_6_a_little_bit_fishyhttps://api.spreaker.com/episode/2631166Sun, 05 May 2013 09:37:35 +0000Ford on FoodIt’s one of those things. Either you love or loathe anchovies. Many a disagreement has erupted over the inclusion (or exclusion) of anchovies on a pizza. I love anchovies, and I can’t put it any more bluntly – I LOOOOVE them! For me, pizza is an...128anchovies,cooking,ford on food,jason fordcleanfullhttps://www.spreaker.com/user/fordonfood/episode_5_the_perfect_steak_21.Don’t cook a cold steak. Take it out of the fridge 20 minutes before cooking to remove some of the chill. You are more likely to achieve the right degree of cooking if the steak is closer to room temperature to begin with, but always consider hygiene.
2.The steak must be placed on a very hot surface (pan or grill) that begins to sizzle immediately on contact. If the heat is too low, the steak will not hold in its juices and will begin to stew.
3.Before cooking, brush the steak with olive oil and season with sea salt flakes and freshly milled black pepper, this will enhance the flavour.
4.Seal the steak for at least one minute on each side, the remaining cooking time will depend on how far you want the steak to be cooked. If a steak is really thick, you may have to adjust the temperature down during the cooking process.
5.Allow the cooked steak, to rest for approximately half the amount of time it took to cook, before serving. This will let the muscle fibers relax and become tenderer.

intro by Michael M DJdirex]]>https://api.spreaker.com/episode/2453607Tue, 02 Apr 2013 03:14:08 +0000Ford on FoodAs I promised in my last podcast, here’s some brief advice on how to achieve the perfect steak: 1.Don’t cook a cold steak. Take it out of the fridge 20 minutes before cooking to remove some of the chill. You are more likely to achieve the right...1.Don’t cook a cold steak. Take it out of the fridge 20 minutes before cooking to remove some of the chill. You are more likely to achieve the right degree of cooking if the steak is closer to room temperature to begin with, but always consider hygiene.
2.The steak must be placed on a very hot surface (pan or grill) that begins to sizzle immediately on contact. If the heat is too low, the steak will not hold in its juices and will begin to stew.
3.Before cooking, brush the steak with olive oil and season with sea salt flakes and freshly milled black pepper, this will enhance the flavour.
4.Seal the steak for at least one minute on each side, the remaining cooking time will depend on how far you want the steak to be cooked. If a steak is really thick, you may have to adjust the temperature down during the cooking process.
5.Allow the cooked steak, to rest for approximately half the amount of time it took to cook, before serving. This will let the muscle fibers relax and become tenderer.

intro by Michael M DJdirex]]>116ford on food,jason ford,steakcleanfullhttps://www.spreaker.com/user/fordonfood/episode_4_medium_well_1https://api.spreaker.com/episode/2448903Mon, 01 Apr 2013 07:27:42 +0000Ford on FoodI’ve had customers describe the degree they’d like their steaks cooked in countless ways, including ‘Still Mooing’ and ‘Cremated’. I’ll always oblige the request of a customer, because the customer pays my wage. However, there are some widely held...120ford on food,jason ford,steakcleanfullhttps://www.spreaker.com/user/fordonfood/episode_3_the_great_watermelon_heisthttps://api.spreaker.com/episode/2034823Thu, 17 Jan 2013 02:13:54 +0000Ford on FoodWhen I was a youngster, I swiped a watermelon from a neighbor’s property. I stealthily crawled under his barbed wire fencing behind his chook shed, and with military precision pinched the biggest melon I could roll back to my yard. With great...149chef,ford on food,jason ford,watermeloncleanfullhttps://www.spreaker.com/user/fordonfood/english_style_pickled_onions50gsalt
1Ltwhite vinegar
10black peppercorns
10small red chilies
5bay leaves
200gwhite sugar

(1)Place the onions and salt in a bowl and stir until onions are thoroughly coated. Cover and place in the refrigerator overnight.
(2)Wash the salt off the onions and dry with paper towel.
(3)In a saucepan, heat the vinegar, spices and sugar until sugar is completely dissolved, no need to boil.
(4)Tightly pack sterilized jars to the top with onions and pour over the vinegar and spice mixture until jars are almost full. Seal with sterilized lids and allow to cool.
(5)Let the pickles stand for 3-4 weeks before opening.

Note: The longer the onions sit with the salt, the softer they get. You can use whatever spices you prefer, such as juniper berries or mustard seeds. Brown vinegar and brown sugar can also be used.]]>https://api.spreaker.com/episode/1980548Sun, 06 Jan 2013 05:29:59 +0000Ford on Food1kgsmall pickling onions, peeled 50gsalt 1Ltwhite vinegar 10black peppercorns 10small red chilies 5bay leaves 200gwhite sugar (1)Place the onions and salt in a bowl and stir until onions are thoroughly coated. Cover and place in the...50gsalt
1Ltwhite vinegar
10black peppercorns
10small red chilies
5bay leaves
200gwhite sugar

(1)Place the onions and salt in a bowl and stir until onions are thoroughly coated. Cover and place in the refrigerator overnight.
(2)Wash the salt off the onions and dry with paper towel.
(3)In a saucepan, heat the vinegar, spices and sugar until sugar is completely dissolved, no need to boil.
(4)Tightly pack sterilized jars to the top with onions and pour over the vinegar and spice mixture until jars are almost full. Seal with sterilized lids and allow to cool.
(5)Let the pickles stand for 3-4 weeks before opening.

Note: The longer the onions sit with the salt, the softer they get. You can use whatever spices you prefer, such as juniper berries or mustard seeds. Brown vinegar and brown sugar can also be used.]]>135cooking,ford on food,onion,picklescleanfullhttps://www.spreaker.com/user/fordonfood/dad_s_pickleshttps://api.spreaker.com/episode/1976010Sat, 05 Jan 2013 10:28:35 +0000Ford on FoodAs a kid, I grew up with an abundance of homemade pickles, preserves, jams, marmalades, curds and chutneys. In my parent’s country of origin (Britain), pickles are an institution. Virtually all cultures have developed processes for food preservation....131cooking,food,ford on food,picklescleanfull