oh mi oh my!


This is a totally random post but I just ate this for dinner and I’m in complete food heaven.

I’ve always loved Jamie Oliver’s recipes but his leftover recipes are just so flippin cool!

We made a roast pork on the spit yesterday and knew that tonight we’d be having his pork banh mi.  I knew it would be good but calm down Oliver – you can’t have things that tasty going around!!!

Sadly we didn’t make it with the pate, as trying to cook with just whats in the house without going and buying stuff (knew money saving trend going on in our house at the moment – its SO fun to do!) – but it still tasted awesome…and the pate would just take it to another level of course again!   But the pickled vege was tasty enough and sriracha, my beautiful friend sriracha!  Even better, mine tasted just as good on my wheat/gluten free roll – the above photo is hubby’s (def jealous of his soft, light, crunchy vietnamese roll thats for sure!)

So yeah – had to share it.  Such a great idea and simple..so simple!  He does this with roast turkey too which sounds great too and what a perfect way to make sure NO food is wasted!!! 

Love a good Banh Mi!! This ones going in the recipe book!

Roast Pork Banh Mi
click here to view the recipe on Jamie’s website

• 1 carrot
• ¼ cucumber
• ¼ white cabbage
• 1 tbsp sugar
• 3 tbsp white wine vinegar
• 200g chicken livers
• 2 onions
• ½ bunch of coriander
• Olive oil
• 200g leftover cooked pork
• Leftover pork dripping (optional)
• 2 tbsp sweet chilli sauce
• 1 red chilli
• 4 small French baguettes or subs
• Hot chilli sauce (optional)

1. Cut the carrot and cucumber into skinny matchsticks, shred the cabbage, then place all of these in a bowl. Add the sugar, vinegar and a really good pinch of salt, and scrunch together for a minute to make a pickle. Put aside.
2. Trim the chicken livers, then soak in a bowl of water for a few minutes. Peel and finely chop the onions with the coriander stalks and put in a large pan on a medium heat with a lug of oil. Cook for 10 minutes, or until softened, stirring regularly. Drain then chop the livers and add to the pan for a further 5 minutes, then tip it all into a food processor and blitz to a semi-smooth paté. Scrape into a bowl and season to perfection.

3. Wipe out the pan and return it to a medium heat, then slice up the pork and add with a spoonful of leftover dripping, if you’ve got it, or a drizzle of oil. Fry for 5 minutes, or until crispy and hot through, tossing with the sweet chilli sauce for the last minute. Finely slice the chilli.

4. Halve the baguettes lengthways (warm them through in a hot oven for 10 minutes first, if you can) and generously spread both sides with the paté. Squeeze out and discard the excess salty liquid from the pickled veg and pile into the baguettes. Top with crispy pork, fresh chilli and coriander leaves, then drizzle with hot chilli sauce, if you dare, and tuck in.



Our Ekka Show Day mid week holiday yesterday was spent relaxing around the house and waiting for dinner – a tasty spit roasted pork!

My delicious Banh Mi – gluten/wheat free roll. Still tasted great! Sweet and sour flavours with chili is just my happy place!!!


15/08/2014 8:06am
That looks SO GOOD!!!!
28/08/2014 7:21pm
oh it was pretty darn amazing Susannah!! I kinda want it right now 🙂 hope you are well…and your little belly bundle too 😀



As soon as my sisters and I left home, our mum had this cute recipe book ready for us.

My eldest and oldest of us four sisters had it handwritten in calligraphy and I remember mum spending so much time handwriting it – such a treasured thing to have.And my youngest sister helped mum type out our recipe book when my twin and I left home straight from high school to the big smoke of Brisbane!



A recipe book of all the recipes mum made as we grew up! How sweet is that!  It’s been used quite a few times over the years and has the food marks to prove it!

And throughout the years I have ALWAYS used it.  Having cravings for Paprika Potatoes or Lamb & Barley stew, Nanny’s Rice Pudding or tonights offering, Porcupine Meatballs!!!Such tasty treats and something which I am so so blessed to have to one day pass down to our children and tell them that their Nanny, my mum, put this together so we can all eat food that generations have eaten!!  And its already my 10 year old nephews favourite meal!

Pretty darn special – thank you mamma!


  Porcupine Meatballs (tomato rice meatballs)

  • 500grams beef mince
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoon chopped onion
  • 1/4 cup uncooked rice
  • 1 tablespoon parsley
  • can of tomato soup
  • 2 1/2 cups of water
In a bowl combine all ingredients except tomato soup and water.Shape into balls (makes approx 16).

In large saucepan combine soup and water and bring to the boil.

Drop meatballs into soup, cover, simmer for approx 30-35 minutes

23/07/2014 4:34am
 I grew up with porcupine meatballs… love them! Some of the best recipes I have are found in the oldest recipe books. Great find + share 🙂
24/07/2014 10:31pm
oh thats awesome Caitlin! I love that other people have these as well so cool!
23/07/2014 6:17am
Love that your mom made you a cookbook xoxo
24/07/2014 10:31pm
its so lovely….its fun cause there are little plastic sleeves to add your own faves as you collect them 🙂
23/07/2014 7:02am
What a special gift!
24/07/2014 10:32pm
It sure is 🙂 Thanks Susannah!
24/07/2014 8:24pm
Oh wow, this brings back so many memories! First – my mom used to make porcupine meatballs but I forgot about it til now! And second – my mom did the same thing for me when I left home. Love having all those family secret recipes to impress my husband with – except I can’t make a lot of them here in Cambodia, so I’m looking forward to using them once we have access to a full grocery store in America this fall!
24/07/2014 10:34pm
oh wow Whitney that is so cool!! I’m so excited that other people know this recipe its so cool. was definitely a favourite as a kid!!! 

I love that your mum did that too haha! That is so hilarious – did yours have the porcupine recipe in it too? Is it similar ingredients?

25/07/2014 4:00am
What a beautiful idea! I’ll have to ask my mom to write down a few of our favorites for me….she does the same with ones from her mother and she cries over them while baking. Makes the food taste so much more full of love. I also love that it is handwritten. Food is so personal.
31/07/2014 7:52pm
Oh the sweet lady crying as she bakes them! Thats so sweet and loving!