PlateUp Australia

My adventures in the culinary world as I work towards opening my own cafe.

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Tonights Dinner - Tasmanian Salmon with a Mint, Coriander and Cucumber Salad dressed with Lime.

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Breakfast - Eggs, Bacon and Mushrooms on English Muffins.

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Tonight’s Dinner - Sautéed Calamari with Crunchy Garlic Breadcrumbs, Flash Fried Mint and Kale, Lime Dressing and Crunchy Hand Cut Chips.

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Tonight’s Dinner - Creamy Mushroom Raghu with Tagliatelle Pasta.

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Tonight’s Dinner - Chicken Stroganoff with Baby Potatoes.

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Tonights Dinner - Pan Fried T-bone Steak with Creamy Pepper Sauce, Hand Cut Dutch Creme Chips and Vine Rippened Cherry Tomatoes. 

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Tonight’s Dinner - Spicy Italian Sausage in a Smokey Red Pepper Sauce tossed with Penne Pasta and garnished with Mixed Herbs.

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Tonight’s Dinner - Braised Lamb Blade Chops in a Rich Napoletana Sauce, served with Rosemary Infused Potato Purée

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Tonight’s Dinner - Poached Chicken Breast with Wilted Spinach and a Smokey Tomato and Roasted Red Pepper Sauce.

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Tonight’s Dinner - Smokey Bacon and Mushroom Fettuccine garnished with Crispy Shallots, Chives and Parma Cheese.

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Tonight’s home cooked dinner - Steak Diane with Sautéed Australian Carisma Potatoes and Wilted Baby Spinach.

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Tonight’s home cooked dinner - Mixed Grill with a Mushroom Sauce, Sautéed Kipfler Potatoes and a Pickled Rocket Salad.

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Tonight’s home cooked dinner - Karaage Chicken with a Sweet Lime Dressing and Greens.

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Tonight’s home cooked dinner - Pan Seared Chicken Breast with a White Wine Sauce.

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Tonight's home cooked dinner - Mushroom and Chicken Arancini Balls with Rocket and a Smokey Red Pepper Tomato Sauce.

Hint: Arancini Balls can be made with any left over Risotto from the night before. As long as the mixture is chilled you're ready to go.

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Tonight’s home cooked dinner - Poached Chicken and Mushroom Risotto. Hint: By poaching the chicken and not frying it, the chicken remains moist and compliments the creaminess of the dish. The chicken can be prepared ahead of time. Ingredients: Thyme, Parsley, Chives, Bay Leaf, Shallots, Garlic, Olive Oil, Chicken Stock, Mushrooms, White Wine, Unsalted Butter, Chicken Thighs, Salt & Pepper, Parmesan Cheese, Italian Arborio Rice.

Method: 1. Poach the chicken; Add chicken thighs to stock pot. Cover thighs with chicken stock. Throw in a few sprigs of fresh Thyme and Bay Leaf. Bring to boil. Once boiling turn off the heat. Cover pot with lid and allow to stand for 15 - 20 minutes. Remove chicken and allow to rest. Strain liquid and store for later. Chop chicken and place in bowl for later. 2. Cook the dish; Add a finely chopped shallot to a medium hot skillet with a small amount of olive oil. Sweat off the chopped shallot. Add chopped mushrooms, Thyme and poached chicken. Continue to sweat off ingredients to reduce moisture and intensify flavours. Add dry Arborio Rice to skillet. Mix. Add white wine. While pouring in white wine be sure to deglaze the pan. Reduce. Add saved chicken stock slowly at about a ladle at time. Continue to cook rice mixture until rice is soft and creamy. Add chopped parsley and chives. Mix. Add butter. Mix. Add Parmesan cheese. Mix. Add salt and pepper to taste. 3. Serve in bowl with olive oil drizzled on top. Top with chopped fresh herbs and a Parmesan Crisp.

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Tonight home cooked dinner - Southern Fried Chicken with a Rocket and Red Onion Lime dressed Salad and Aioli on the side.

Hint: The longer you soak the chicken in butter milk the better. Try soaking it over night if you can. Ingredients: Chicken Thighs, Olive Oil, Butter Milk, Thyme, Salt & Pepper, Dijon Mustard, Smoked Prapika, Onion Powder, Garlic Powder, Bread Crumbs; Cyan Pepper, Baby Rocket, Red Onion, Lime, Palm Sugar, Aioli.