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Solidteknics | Healthy Australian-made cookware

@solidteknics

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Healthy, sustainable, multi-generational cookware
Locally made in AUSTRALIA 🇦🇺 Worldwide Shipping

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A lot of effort to catch sweet bugger all sometimes. But it’s always worth it just to get out and explore new places 🌅

#catchandcook #exploring #adventure #solomission #fenixlight

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Stocked up the freezer with wild game from @australianmeats 🦌🔥

Cooking up some venison on a recent camp 🏕️ Simple but delicious!

#solocamping #campfirecooking #cooking

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🍔 Fakeaway Friday, done right! 🌭

There’s nothing quite like making your own fast-food favourites from scratch. For tonight’s dinner, I used top-quality, preservative-free beef hotdogs and extra lean beef mince from @ourcowau

Homemade Burger Patties:
500g extra lean beef mince
1 tsp paprika
½ tsp onion powder
Pinch of salt & pepper
Method: Mixed in the Thermomix on Turbo mode for 1 sec, 3 times (or combine by hand)
This makes 5 patties!

While you could buy store-bought rolls, I decided to bake my own using the Cookidoo recipe: Soft Chinese Bread Rolls.
They turned out so light and fluffy! 🍞✨

Serve them up with all your favorite fillings and toppings of choice! 🤤

Want to try Our Cow for yourself?
Use my code 2602R6OK for $50 off your first order!

#FakeawayFriday #HomemadeBurgers #ThermomixCooking #OurCow #FamilyDinner

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Aussie's chicken & leek pie 🥧

Oh my god, we’ve decided this is officially in Austen’s top 10 yummiest things he’s ever cooked. You have to make this one!

Creamy chicken, crispy bacon, tender leeks and flaky golden puff pastry. The perfect comfort food for a night at camp.

Ingredients:
 • 1kg chicken thighs, diced • 150g streaky bacon, diced • 2 leeks, finely chopped • 2 cloves garlic • 300ml cream • 1 heaped tsp chicken stock • 1 cup water • A splash of beer or wine • 1/4 cup flour • Thyme • Puff pastry
• 1 egg
• knob of butter

Method:

1. Heat your Weber and brown the chicken thighs in a pan with butter. Set aside.
2. Add more butter to the pan and cook the bacon until golden. Add the leeks and garlic and cook until softened.
3. Deglaze the pan with a splash of beer or white wine, scraping up all the delicious bits from the bottom. Add flour and stir to thicken.
4. Add the chicken stock, water, cream and thyme. Return the chicken to the pan and simmer for 15-30 minutes, until the chicken is tender and the sauce has reduced.
5. Top with puff pastry, cut a cross in the centre and brush with egg wash.
6. Bake in the Weber at 200°C for around 45 minutes, until the pastry is golden and crispy.

Trust us, this one is worth making!

#campcooking #chickenpie #weberq #campingfood #campingrecipes

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A slurpy, steamy, brothy situation and just the thing for a Friday night.🍜

Our riff on @boobtofood ‘s Chicken Meatballs in Gingery Broth! Big on flavour, easy on effort and a very good way to end the week.

Here’s how:

For the meatballs:
500g pork and chicken mince (combined)
2 eggs
¼ cup finely diced coriander
¼ cup finely diced spring onions
2 garlic cloves, finely grated
½ tsp finely grated ginger
½ cup tapioca starch / cornflour
½ tsp salt

For the broth:
1 tbsp ghee
3–4cm fresh ginger, grated
2 garlic cloves, minced
1 chilli, finely diced (optional)
Coriander roots, finely chopped
3 star anise
Lemongrass stalks
1L Chicken Broth
1 tbsp fish sauce
1 tbsp soy / tamari

For the broccoli:
Broccoli
Sesame oil
Finely chopped chilli
Sliced garlic
Lemon juice
Soy sauce

To serve:
Noodles of choice (Soba is yum!)
Spring onions
Fresh coriander
Sesame seeds
Roast Broccoli
Chilli oil

Method

Add all the meatball ingredients to a bowl and give everything a good mix. Hands work best here!

Roll into bouncy ball-sized meatballs (specific, we know!) and pop them in the fridge while you make the broth.

Add the ghee to a pot, followed by the coriander root, finely diced chilli (if using), garlic, ginger and three star anise. Gently fry until fragrant.

Add chicken broth and one tablespoons of fish sauce and one of soy / tamari.

Throw in the lemongrass stalks, giving the ends a good bash first to release their flavour. Bring to the boil, then simmer for as long as you can be bothered. Half an hour is good!

Add the meatballs to the broth and simmer until cooked through, around 5–10 minutes depending on size.

Chop some broccoli into chunky pieces and toss with sesame oil, finely chopped chilli and sliced garlic. Roast at 180°C for 15–20 minutes, then finish with a squeeze of lemon juice and a splash of soy sauce.

Cook your noodles according to the packet instructions.

Pop noods in bowl and top with brothy meatball DELICIOUSNESS!

Pimp your bowl with all the good things and dive right in.

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STEAK NIGHT!

Porterhouse. Caper and beef bone jus. Roasted Dutch carrots with a mustard crisp. This was very good.

#apronsandanxiety #sadboydinner #steak

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A simple homemade staple.
Sweet, tangy & a little fiery.

Ingredients

• 2 large pieces of fresh ginger
• 2 tbsp salt, for soaking
• Boiling water, enough to cover the ginger

For the brine

• 2 cups rice vinegar
• 1 cup water
• 2 tbsp salt
• 3 tbsp raw honey

Method

1. Peel the ginger, then slice into very thin pieces.
2. Place in a heatproof bowl sprinkle over the soaking salt & let sit.
3. Pour over enough boiling water to cover. Leave for 3 minutes, then drain & rinse thoroughly to remove the salt.
4. To make the brine combine the rice vinegar, water & remaining 2 tbsp salt in a saucepan. Bring to the boil, stirring until the salt dissolves then set aside to cool.
5. Place the drained ginger into a clean glass jar & pour over the brine to cover.
6. Once cooled add the raw honey & stir gently to dissolve.
7. Seal & refrigerate. Keep the ginger submerged in the brine.

This is a refrigerator pickle; it isn’t intended for pantry storage.

Ginger has a long history of medicinal use but its strongest evidence is for easing nausea, particularly morning sickness. Studies also suggest ginger supplements may help with period cramps.

#pickledginger #ginger #homestead #fromscratch #canning

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Coupla recent stop motions for Solidteknics. Excellent pans by the way, highly recommend!

#stopmotionanimation #stopmotion #productphotographer #contentcreating

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Lil lunch for @theperrymooney and @steverooke

Cauliflower steaks, vegetarian arayes and tiramisu

Everything cooked on @solidteknics

Pants @honour.hnr

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Red curry butter Prawns.

Using @threeblueducks red curry paste. You can peel the prawns if you like or just eat the shells too. Get everything prepped before you start cooking as it all happens very quickly. You want to spend your time basting the prawns, then mopping up every last bit of that butter.

Serves 1, or 2 as a snack

7 large raw prawns, heads removed, shells on and deveined 1 tbsp olive oil A pinch of salt 2 tbsp butter 2 tsp red curry paste, or more to taste 1 garlic clove, finely sliced 1 red chilli, finely sliced 2 makrut lime leaves, central stems removed and leaves very finely shredded Half a lime Crusty bread, to serve

Method
Pat the prawns dry, then toss with the olive oil and a pinch of salt.
Heat a frying pan over a high heat. Add the prawns in a single layer and cook for about 1 minute, depending on their size, until coloured on the underside.
Flip the prawns and turn the heat down to medium. Add the butter, red curry paste, garlic, chilli and most of the shredded makrut lime leaves. Stir the paste into the melting butter and let it foam, keeping an eye on the garlic so it doesn’t burn.
Tilt the pan and spoon the fragrant butter over the prawns for another minute or two, until they’re just cooked through.
Remove from the heat, squeeze over a little lime juice and scatter with the remaining shredded leaves. Taste the butter and adjust the lime and salt if needed.
Serve straight away with crusty bread to mop up the red curry butter.

Prawns: @imacatch_seafood
Pan: @solidteknics

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Get in my belly! Doesn’t get any better than this from our recent trip with @brettmeldrum085 epic couple days mate

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The last month of Sourdough.
Through the lens 📷

Making focaccia for the first time. It’s like slime for adults. Incredibly satisfying!

New knife. Slices like a dream 💭 @solidteknics

Hubby working the dough 🔥 love his shaping skills

Always make two loaves. One gets eaten (or inhaled!) in a day, whilst warm out of the oven. The other, ready for eggs on toast the next day 🍳

Rosemary from the garden, lashings of garlic and Murray River sea salt flakes. Kids fave!

Trying to cook tje loaves slightly longer to get a better crunch and artisan brown ‘ear’ as they call it

Honestly, looks store bought.

Shadows in the kitchen when baking and making is my fave. Natural sunlight makes it more whimsical ✨

First ever discard loaf! Highly recommend, let me know if you want the recipe x

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