Most Saturdays, I take myself off for a walk around West End while Jane has a swim. I talk a big game about it being a necessary form of cardio that won’t interfere with the muscle-building signal from my strength training earlier in the week.
But really, it’s about the cake cabinet at the Swiss deli.
They’ve got some good shit there, and this is my chance to get my once-a-week sugar hit.
I’m not ashamed to say that the significant other and I took a nice walk in the park yesterday and ended it at The Boathouse - which is the parks restaurant and bar housed in, you guessed it, an historic boathouse on a lake - at which we each consumed 2 pints of a beautiful local microbrew Porter as reward.
Your sweet tooth is thankfully something that doesn't align with my tastes so i can read these posts with impunity. However, the satay chicken we had camping on the first post covid boys camping weekend is another matter. Think chicken cooked over coals, a satay sauce to shame some of the best grannies home recipes, fluffy rice and all serenaded by the bubbling creek on a warm summers night. (things have progressed from the old days of throwing a swag on the ground and heating a can of cream of something on the hexy cooker). I gained a few kilos this weekend.
Hopefully the cut and paste worked. Came from my mate who has been honing his cooking skills for a while now (they are child free apart from boxer dogs so cooking has taken him where his fancy is wont to go. He's also perfected pizza. Some of the toppings he tries have become staples but its more about the dough). He said the maesri curry paste is the essential part but easily found in the two stupormarkets.
Satay Chicken Recipe
1200g chicken thigh fillets cubed
I large onion finely sliced
Chicken Marinade:
1tbsp generic curry powder (Clive of India, Keens etc)
2 tsp of Maesri red curry paste
1tsp salt
1tsp white sugar
Slug of olive oil (optional)
Satay Sauce
270ml can coconut cream
2 tbsp Marsri red curry paste
2 tbsp cider vinegar
180g smooth peanut butter
50g white sugar
2 tsp Dark Soy
1tsp Salt
3/4 cup (185ml) hot water
2-8 dried chili’s or to taste.
To Serve:
Jasmine rice
Lime cheeks
Coriander leaves
Crushed nuts
Sliced Birds Eye chilies.
Method:
Cube & Marinate the chicken thighs.
Leave overnight or at least an hour.
Add the hot water to a bowl and soak the dried chili’s till they soften.
Add the rest of the sauce ingredients to the pot over low heat and reduce slowly until desired thickness
Cook marinated chicken and onion on skewers over charcoal (best), or fry in a screaming hot pan with the sliced onion. If using a pan, add the sauce and simmer for a few minutes.
Serve cooked chicken over rice, spoon over sauce and add garnishes.
ha. Yeah deliberate. Been driving my kids crazy with that one for years. They'll eventually wise up to it once they leave home and start shopping for themselves.
Obviously the photo is limited in scope but the question needs to be asked. Do you actually have the snot block up in QLD. I was thinking about moving up that way but this could be a game changer.
That pains me - I was walking through West End for the first time in about 20 years just a few months ago, and didn't notice this place! There is nowhere comparable anywhere near my current abode...
I'd see nothing wrong with working my way along that top shelf, something different each week. For _research_ purposes, I mean.
The trick is to get one for Jane too ☺️
That's a ridiculous spread. Give me one of everything, please.
I don't see this as an excuse for gluttony so much as multi-tasking (exercise + sweet reward while Jane swims) done right 🤤
...Sweet Baby Cheeses, those cannolis!
Totally.
This is the park referenced in my comment. 5 minutes from Chateau Rhino.
An eagle couple lives in the park as well.
https://www.alleghenycounty.us/parks/north-park/index.aspx
I’m not ashamed to say that the significant other and I took a nice walk in the park yesterday and ended it at The Boathouse - which is the parks restaurant and bar housed in, you guessed it, an historic boathouse on a lake - at which we each consumed 2 pints of a beautiful local microbrew Porter as reward.
Your sweet tooth is thankfully something that doesn't align with my tastes so i can read these posts with impunity. However, the satay chicken we had camping on the first post covid boys camping weekend is another matter. Think chicken cooked over coals, a satay sauce to shame some of the best grannies home recipes, fluffy rice and all serenaded by the bubbling creek on a warm summers night. (things have progressed from the old days of throwing a swag on the ground and heating a can of cream of something on the hexy cooker). I gained a few kilos this weekend.
I'll need this satay recipe.
Hopefully the cut and paste worked. Came from my mate who has been honing his cooking skills for a while now (they are child free apart from boxer dogs so cooking has taken him where his fancy is wont to go. He's also perfected pizza. Some of the toppings he tries have become staples but its more about the dough). He said the maesri curry paste is the essential part but easily found in the two stupormarkets.
Satay Chicken Recipe
1200g chicken thigh fillets cubed
I large onion finely sliced
Chicken Marinade:
1tbsp generic curry powder (Clive of India, Keens etc)
2 tsp of Maesri red curry paste
1tsp salt
1tsp white sugar
Slug of olive oil (optional)
Satay Sauce
270ml can coconut cream
2 tbsp Marsri red curry paste
2 tbsp cider vinegar
180g smooth peanut butter
50g white sugar
2 tsp Dark Soy
1tsp Salt
3/4 cup (185ml) hot water
2-8 dried chili’s or to taste.
To Serve:
Jasmine rice
Lime cheeks
Coriander leaves
Crushed nuts
Sliced Birds Eye chilies.
Method:
Cube & Marinate the chicken thighs.
Leave overnight or at least an hour.
Add the hot water to a bowl and soak the dried chili’s till they soften.
Add the rest of the sauce ingredients to the pot over low heat and reduce slowly until desired thickness
Cook marinated chicken and onion on skewers over charcoal (best), or fry in a screaming hot pan with the sliced onion. If using a pan, add the sauce and simmer for a few minutes.
Serve cooked chicken over rice, spoon over sauce and add garnishes.
I sincerely hope that ’stupormarket’ was not a typo.
ha. Yeah deliberate. Been driving my kids crazy with that one for years. They'll eventually wise up to it once they leave home and start shopping for themselves.
Obviously the photo is limited in scope but the question needs to be asked. Do you actually have the snot block up in QLD. I was thinking about moving up that way but this could be a game changer.
We do. Just not at the Swiss Deli.
Excellent, I will start reviewing the property guide and sucking up to my wife.
And here is where they are at : https://www.theurbanlist.com/brisbane/a-list/best-vanilla-slices-brisbane
Gerbino's is the goods.
The passionfruit topped cuboid doesn't appear here. I may have found a niche in the market.
That pains me - I was walking through West End for the first time in about 20 years just a few months ago, and didn't notice this place! There is nowhere comparable anywhere near my current abode...