The funny thing about corn is as a kid I preferred it over peas, then I hit a stage when I couldn’t even eat it because I hated it so much, now I love it! Although now I prefer peas than corn, but you can’t make tasty snacks out of peas!
Cornbread originated in North American amongst the Native Americans, who used corn (maize) as a base ingredient instead of wheat like the Europeans used. Now days cornbread is a Southern United States dish and is traditionally cooked in a skillet, but there are plenty of other ways to cook it.
In this recipe I have cooked the cornbread in snack sizes so it is easy to bag up and eat on the go!
Continue reading “HME At Home: Cornbread”
I love Spanish food. I love tomato flavours, olives, smokey paprika and the combination of chicken and seafood. This dish is a some-what of an ‘anything goes’ as it is a dish that is made from inspiration rather than a recipe. When I find myself cooking at home, dinner in particular, I want something that is one pan and easy, although there are some times I want to challenge myself. This dish is also a great family dish as it is easy to put in the middle of the table with a baguette being broken as it is passed around. Like any recipe, this one is easy enough to alter to what you like.
Paella is Spain’s national dish with the original recipe consisting of chicken or rabbit, white beans, rice and saffron and rosemary. Over the course of hundreds of years different types of Paella were created from different regions of Spain. As I have observed, Seafood Paella is most loved amongst Australia, serving it in various restaurants, markets and now food trucks.
Here is my take on the Mixed Paella, or ‘Paella Mixta’ (Seafood and Chicken)
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I have decided I would add a new section to HME as a little insight to my home life in the kitchen. Working as a chef from such a young age has been the best and worst thing I have done in my life. As much as I hate to say it my passion isn’t quite there anymore, to cook not to eat. I appreciate cuisines, I appreciate flavours and experimenting with them, but working in a kitchen and the rush of a busy service isn’t as exciting as it is exhausting as it use to be. I use to love the pressure of getting your section ready, now I am exhausted not only physically but emotionally and mentally. BUT in saying that, I love food experiences. I love the culture behind it, the atmosphere it creates and I also love the passion of other chefs that produce such amazing food. A lot of the time I become so inspired all I want to do is go home and spend a week cooking all the cuisines I can!
Lately I have been inspired to do more cooking at home for two reasons;
- Now that I am back living in a share house with people I want to hang out with, and people at home being plentiful, cooking doesn’t seem like a pointless task. Now I don’t have a lot of waste and having to eat the same thing three nights in a row.
- With my upcoming travels in sight I have been inspired to cook a little more at home and cook cultural things to get me excited and inspired to not end up going the tourist route.
Continue reading “HME at Home: Pork Fried Rice”