KFC style chicken salt recipe

Adapted from http://kfc.forumup.co.uk/post-14053-kfc.html

I halved the original recipe and made some changes to the proportions and added chicken powder for taste. Removed MSG.

3 Tbsps Salt
1.5 tsp castor Sugar
2 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Cornstarch (i.e. Cornflour: Yellow variety)
1/2 tsp White Pepper
1/8 tsp Citric Acid
1/4 tsp Turmeric
1/4 tsp Paprika
1/8 tsp Celery Seed
2 tsps chicken stock powder

Mix together and sprinkle on chips.

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Steak marinade

I came back from my trip to the UK more appreciative of Australian steak. The reason why the British douse their meats in sauce is because they lack flavour. The beef does not taste like beef.

Tried this recipe here, it was OK. I think my favourite way of cooking steak is still a simple salt and pepper deal.


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Welsh Laverbread

I went to Wales a couple of months ago and brought back a tin of Welsh Laverbread. Laverbread isn’t bread, but it is sloppy seaweed. I never actually found it in Wales, in fact Welsh food was disappointingly British. Nevertheless, laverbread is meant to be traditional Welsh food.

You can’t easily get it here in Sydney, but you can get a similar effect by getting Japanese nori sheets, soaking in a bit of water (to rehydrate it and to remove the salt). Potentially can add some ground oats to it, and then cook it in bacon fat, serve with eggs, with bacon on bread.

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Bacon fat tortilla wraps

This looks interesting – would like to make this



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Mexican beef mince dip recipe

Mix of the two recipes here, with a bit under 500g of beef mince made an amazing beef dip which can be used for both pasta sauce, nachos and tacos.



1 tablespoon chilli powder
1 teaspoon paprika
1 tablespoon cumin
1 teaspoon sea salt
1 teaspoon oregano
1 teaspoon black pepper
1/4 teaspoon hot cayenne pepper
1/2 onion minced
4 garlic gloves
splash of tomato paste
1/2 cup or so of chicken broth from powder
1 teaspoon of coriander paste
1 teaspoons balsamic vinegar (original recipe called for apple cider vinegar but I didn’t have any)
1 teaspoon brown sugar
Splash of lime juice
Tiny amount of liquid smoke

1. Mix the dry ingredients together

2. Brown garlic and onion

3. Add Mince

4. Add dry ingredients to mince

5. Add everything else, simmer.

6. Splash with some lemon / lime juice and liquid smoke before serving.

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Roast Duck for One

I wanted to make Duck Breast Prosciutto the other day. A pack of Duck Breast fillets were selling at $18 at Coles, or I could get the whole duck for about $20. Figuring I could make something with the leftovers, I went with the whole duck.

Cut up the duck into breasts, drumsticks, skin and bones.

Duck breasts were used to make Prosciutto. Basically, stick it in salt for a day (I did 2 days, doesn’t seem to have hurt it), remove, wash, dry then dust with ground white paper. Wrap in cheese cloth and hang for a week. Slice thinly. Tastes better than the Australian made prosciutto style ham you can get here, but not as good as the true Prosciutto di Parma.

The duck skin was used to render duck fat. Take the skin, cut into small pieces, put it in a fry pan with water and wait. I got about a cup of duck fat and cracklings. The duck fat I then used to make chips. Unfortunately none of them turned out quite as crispy as I would have liked, but they were still delicious when sprinkled with salt and rosemary. Might try and make a hash brown type of thing with it.

Cracklings were sprinkled with some salt for a bad snack.

Duck bones were boiled with a bit of salt and water to make duck stock. I’m not sure what to do with this yet, but perhaps make a duck stock ramen.

Drumsticks were used to make a Chinese style roast duck for one. Most of the recipes online were for whole duck, so I adapted a couple of recipes for this. Take 2 duck drumsticks, score the skin lightly and prick all over.  Rub with salt, white pepper and Chinese 5 spice. Place on a steaming rack in the oven. Underneath the steaming rack, place crushed garlic, shallots and ginger.

Place in a oven at the maximum temperature. Turn and prick skin with a knife every now and then.

Make a glaze out of whatever types of soy sauce I have around in the house (today it was premium and light), a dash of oyster sauce, teaspoon of honey, bit of chinese cooking wine, sesame oil and some 5 spice. Brush the duck with glaze.

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Mortlake Ferry

Apparently there is a cable ferry that runs across the Parramatta river at Mortlake. This used to take workers to an AGL site now defunct, but the ferry still operates.

Have never been, but would like to go.


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