Wandering Adventure Party

Made chickpea curry with potato last night. Recipe called for less potato, but my potatoes were starting to become sentient beings so I had to put them to use… And who doesn’t love potatoes?!

Definitely on the spicy side, so I’d start with less cayenne and add more to taste. Probably didn’t help that I used Malaysian curry powder, but it was still delicious and not painful. I’d consider using a bit of coconut cream next time to make up more sauce and mellow the spice for a nice creamy texture.

Highly recommend using a waxy potato so it holds together.

It makes a lot of leftovers. I think the recipe says 5 servings, but it’ll do far more than that.

Chickpea Curry with Potato (Chana Aloo Curry)

Say goodbye to boring chickpea recipes – this Chickpea Curry packs serious flavours but you won’t need to hunt down any unusual spices!

RecipeTin Eats (www.recipetineats.com)

I made a giant couscous salad, and some pastrami last night in preparation for 40C+ heat this week. There’s no way I’m turning on the oven or stove, and I’m not standing outside to BBQ in what feels like a hair dryer on the hot setting.

This will be for things like open-faced sandwiches and wraps. Shaving off the fat in the centre, though. I’m not sure how they managed that, unless the purpose was to “hide” it.

Delicious, regardless. Thanks again, to Nagi Maehashi of RecipeTinEats.

In North America, we have McCain hashbrowns that are tiny cubed potatoes you find in the freezer aisle. In Australia, hashbrowns are hashbrowns patties, and we don’t have the cubes. I haven’t been able to find them anywhere.

I was hit with nostalgia this morning, so I made hashbrowns. Just cut up whatever potatoes I had in to 0.5cm cubes and fried them up in the pan. Fried some onions and capsicum on the side and then added together.

Usually I put in a bit of bacon or sausage, but we’re going to a German restaurant for dinner tonight, so I’m saving my fatty meat allocation for later.

Seasoned with Hy’s seasoning salt.

Lemongrass rice bowl. Made it last night, and will have it again tonight and tomorrow. Chicken has got incredible flavours, and it’ll definitely be in the rotation now, just with whatever veggies I have on hand.

Lemongrass chicken breasts, basmati rice, cos lettuce, carrots, cucumbers. I also made the nam jim jaew fish sauce, too.

Thai Chicken (Gai Yang)

Thai-street food at home! This Thai Chicken (Gai Yang) recipe is easy and authentic. Grill it, barbecue it, bake it or cook it on your stove!

RecipeTin Eats (www.recipetineats.com)

Thai Dipping Sauce - Nam Jim Jaew

A recipe for Thai Dipping Sauce - Nam Jim Jaew. Brilliant all-rounder sauce for spooning or dipping for all things Thai - meats, spring rolls, appetisers!

RecipeTin Eats (www.recipetineats.com)

Edit: Finished the post. Accidentally hit submit, and then Thunder/server crashed on me when trying to edit.

Made a 30h slow cooker girello (top eye of round) the other day and turned it in to a girello and cheese toastie on sourdough bread for dinner tonight. Mixed in gravy and fermented BBQ sauce with the meat. It’s 39C, I’m not making anything elaborate today!

Salad was a mix of cos lettuce, grated carrots, capsicum, tomatoes, cucumbers, and red onions. Papaya seed vinaigrette dressing.

Pretty yum and super easy.

I used this recipe for the girello: https://www.craftbeering.com/beef-eye-of-round-roast-slow-cooker/

This for the gravy: https://www.lecremedelacrumb.com/beef-broth-brown-gravy/

And this for the papaya seed dressing: https://houseofnasheats.com/papaya-seed-dressing/

Edit: Too many types of rounds. I meant eye of round, not top round.

It doesn’t look like eggplant curry, let’s be honest , but it tasted incredible.

I also replaced the coconut cream with cashew cream. Saw a 1.2kg bag for sale at Australia Aldi for 19.99 and said why not. It makes me feel way less guilty about eating creamy foods, which I love. My partner couldn’t even tell that I’d replaced the coconut cream/milk. He can stop crying for creamy foods now because I’ve found an adequate coconut cream/milk replacement (I’m supposed to cut down on saturated fats…).

I doubled the eggplant recipe, and it turned out really well.

Also made some pulled girello yesterday, so I’ll post a photo for the sandwich fiends once I get around to making said sandwich.

Eggplant curry: https://www.recipetineats.com/eggplant-curry-south-indian/

Cashew cream: https://detoxinista.com/cashew-cream/

Thank you! Maybe I’ll post a pic of a pastrami sandwich tomorrow…

Honestly would prefer that right now… Two more months of winter, you can do it!

I love potatoes so much. It’s funny because my partner is Irish. He side eyes me every time I go nuts on the potatoes and says that I must have been Irish in my previous life. Potatoes are 100% a super food.

Omg in my defence, they aren’t really browned when I find the commercial ones in the freezer aisle. I did try to brown them, but they started to stick to the pan, so the browned bits separated from the cubes. I think the McCain ones are flash deep fried so they don’t stick to your pan at home. I’ve only made these a handful of times, so I’m still perfecting it. One day, I will get it right!

It’s so good. I now have an over-abundance of eggplants in the fridge, so I’m eyeing up an eggplant curry next.

This is also very tasty eaten cold, too. Just had some for lunch!

Edit: Rude… I said thank you in my head, but didn’t put it in to text!

Oh, I also LOVE hashbrowns in shredded potatoes form, but I don’t get those often since I’ve only seen them in some restaurants. Never in Australia so far in either Sydney or Melbourne.

Thank you! Yup, all hand cut. I can do the first and second direction of slices very uniformly, but when it comes to the cubing step, 0.5cm becomes 0.3-0.8cm 🥴 so I end up getting some cubes overcooked and some undercooked, but still entirely edible.

I have not - I don’t have an air fryer, so I’ve just baked them in the oven. I’ve cubed or wedged them, tossed them in olive oil, sprinkle some seasoned salt on them, and eat it straight. If I’m feeling dippy, I mix together some mayo and sriracha.

Hasselbeck is SO GOOD. I also just love slicing potatoes about 0.5cm thick and baking them so they have crispy edges and soft on the inside.

I used to live near a historically Irish-immigration potato farming area, and they had the BEST potatoes. McCutcheon potatoes. I will always pick up 5-10kg when I happen to drive by. I never knew there were so many types of potato until I met my partner. It’s like a drug now.

Have you tried fondant potatoes? Was just reminded of them when I, like an addict, decided to look up different ways to eat potatoes.

I’ll ask him when he gets home, haha. But WOW that’s a lot of potatoes. Peru is on our bucket list, and I think we know where my money is going… I’m going to eat all the potatoes.

Re fondant potatoes: I know, right! But just looking at them makes me drool. I can only imagine how soft and creamy they are inside.

Well, potatoes wasn’t the main draw to go to Peru, haha. He and I are both mountain people, so climbing things was the top reason for wanting to head over to the Andes. Potatoes is a bonus.

We’ve only been to Brasil in South America, so we’re due to explore more of the continent. I’m not sure if I could bring myself to go to the Amazon. I’m the ultimate mosquito magnet, and I welt like mad as well. The trip would be incredible, but I would be miserable.

Same here in Australia. We had flooding so bad that it ruined the crops in Victoria and in Tasmania. Potatoes were coming in from overseas to help keep up with demand. Restaurants and cafes were ordering their usual orders of whatever shape and size they wanted, but it got to the point where chips would just show up when they were available (and not often the one they wanted), but if they didn’t take it, they’d have nothing.

Get a compost box and throw in a potato or two. You’ll never see the end of them!

I can’t remember where you’re from, sorry. Tbh, I will devour anything potatoes no matter what it’s called

Oh, those look soooo good… I can already imagine and taste the fluffy goodness lathered in butter Well done!! And you’re right - everyone has to start somewhere.

Next, you could add a little bit of garlic, onion, and bacon for a more savoury treat.

I am a RecipeTinEats advocate. The recipes that I have tried have never turned out wrong - even my kitchen-anxious partner can follow her recipes just fine. Her books go for $20 at Target/KMart/Big W.

I also have a book called Africola, after a restaurant in Adelaide, South Australia.

I also like The Mediterranean Dish. I don’t think it’s AI, but I could be wrong. I hope not.

Sure do, thank you! You stay warm over there!