bouncing back with biscuits & gravy

I’m back. 

It’s been about 3 months since my last post- in those months I was busy at work, planning a wedding, getting married and then enjoying a honeymoon then back to everyday life.  I was still cooking (there’s only so much takeaway you can do!) but just didn’t have the time or energy to keep moving at the same pace.

I’m back home, refreshed and relaxed and now wanting to get stuck into my list of ‘things I want to make and eat’. So this weekend it meant biscuits and gravy for brunch yesterday. Biscuits are like scones in Australia but we generally have them sweet  (cream and jam anyone?) but in the US they are more savoury from what I’ve seen, used to mop up sauces and also sandwich together delicious fillings and make a nice breakfast sandwich. I’ve had on recipe on the cards for some time and that will get made soon but there was a similar and much quicker version in a recent gourmet traveller so I decided to give it a go.

It couldn’t have been simpler.

Start with the biscuits- rub the shortening into the dry ingredients, add wet ingredients- bring dough together (gently gently!) pat out and cut out rounds.  Brush tops with butter. Bake. 


Then just keep them warm while you make your sausage gravy- I wrapped mine up in a tea towel.


Sauce was easy like the biscuits- removed sausage from casing and pan fry until golden breaking up into rough chunks with the spoon- remove when crispy golden and in the the same pan make a roux with butter and flour, add milk, stir still thickened, add sausage back into warm- serve with biscuits.

Quick hey?

I wasn’t sure how to serve it so I just spooned the gravy onto warm plates with the biscuits to the side- I split biscuits in half  and spooned the gravy over and sprinkled with some hot sauce.  It’s real comfort food- rich, but super yum and deeply satisfying.  I’d definitely eat this again.  No idea if my biscuits turned out the same as how they  are meant to be (let me know if you do!) but I was happy with eating the end product!


It’s good to be back 🙂

grilled shiitake with some umami

Umami- it’s one of those words that tends to get thrown about on menu’s.  This one I am ok with.  

Don’t get me started on things like ‘hand cut chips’ or ‘fresh salad’ or ‘deconstructed’…. Umami I understand- it’s the fifth flavour after sweet, sour, salty and bitter.  We don’t have an English equivalent of the word but essentially umami is a ‘savoury’ flavour- and I love it! Salt added to some proteins, fish sauce, Parmesan, mushrooms and so many more exhibit an ‘umami’ flavour.

Pinned to my Pinterest board for a while I had Peter Gilmore’s (think Quay and the famous snow egg- Sydney) grilled shiitake mushrooms with umami butter.  This week I decided it was happening.

Super simple recipe– grilled shiitake mushrooms topped with an umami butter.  This butter is filled with glorious things. You start with softened butter and mix in some dried shiitake and dried seaweed that have been blitzed in a spice grinder, toasted sesame seeds, white miso, lemon rind and fish sauce- mmmmmm UMAMI!

Firstly- don’t get distracted by Netflix and forget about the sesame seeds in the oven otherwise you end up with this…


That’s a little tooooo toasty- I gave it a second go and actually paid attention the second time.  Dump all of the ingredients in a bowl and mix together and you end up with this delightful combination…


It’s not pretty I’ll grant you that but it’s really really tasty.

Next- take the stems off the mushrooms- on shiitakes they aren’t that lovely (when grilled) so slice them off and then coat with olive oil and salt..

Then it’s time to grill them- the recipe used a wood/coal bbq but I just used my cast iron grill pan over the gas- suitable alternative in my opinion.


I then topped these with the butter and put the in a low oven while I got together the rest of dinner.


Once they are warm the beautiful butter just melts into the mushrooms…


These were really good- I served them alongside a nice steak, baby spinach salad and a nice sourdough- these will be a make again and I think that this butter would go really nicely along with other veggies or even fish or chicken.

Give it a go- may sound strange ingredient wise but the flavour makes up for it.

Umami!