BORING, BLAND AND BASIC ARE OUT....LET'S GET BEAUTIFUL!
Being the benefactors of all things beautiful, bold and brazen we would like to finish January off by reminding you about our design service here at Charcoal Interiors.
Being the benefactors of all things beautiful, bold and brazen we would like to finish January off by reminding you about our design service here at Charcoal Interiors.
New curtains...done!
Splash of colour with wallpaper...done!
Property styling...done!
Complete home revamp....done!
Project Management...done!
Colour consultations...done!
Investment Property Fitouts....done!
Supreme cocktail making......done..done and done!....well on a Friday anyway..
But seriously, we are the place to come for all your Interior Design needs. Sick of that boring, tired space that you just have no idea what to do with? Call us for an appointment where we can either come to you, or sit back in our new Interior Design section....the perfect place to piece together a home space that will welcome you every single day of the year.
We are no fly-by-nighters with over 42 combined experience under our belts, so we know what works and we know what wont. Our many satisfied clients are testament to our integrity, service and design processes.
www.charcoalinteriors.com.au
www.charcoalinteriors.com.au
Have you seen our latest Youtube instalment? Do you love to be inspired??...who doesnt?! Click on the link below and be sure to leave us a comment...we love hearing from you.
http://www.youtube.com/watch?v=LDn4V_Hc75k
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HAPPY CLIENTS!
Thank you to our just lovely regular customer Susan who was so delighted with her recent acquisition of our gorgeous French Style Iron Based table, that she sent us in pics!
Susan, we think the table suits the space perfectly....and we just love your little friend...
Thank you for taking the time to send in these photos...we wish you many fun family times around your gorgeous new table...and many fond memories along with it.
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BEEF SATAY WITH PEANUT SAUCE
Since its been so humid here in Brisbane (but hey its Summer!) we have been doing a lot of barbecuing over the past few weeks. Its nice to cook outside and saves the kitchen area from heating....ours is like a sauna at the best of times. Our back deck is in line with our neighbours...about 4 of them...and we all seem to have the same idea at dinner time...cooking the barby with a glass of red or white in hand. You just have to love Summer! So, of an evening theres this big long line of back decks and people barbecuing and imbibing and lots of yelled greetings...cheers! So much fun and of course another reason why we just love Summer so much...even President Obama enjoys the outdoor delights of the barbecue!
This weeks recipe is all about Barbecuing and simple, satisfying and tasty food. I first discovered the beef satay in Indonesia years ago and had to get my hands on the best authentic (yet easy...who wants to be standing over a mortar and pestle forever....?) beef /chicken satay recipe. This one has been my favourite to date because it pretty much replicates the flavours from afar, yet its still quite easy to prepare. We are having this dish tonight and I just prepared the day before and popped in the fridge ready for cooking.
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Serves 4
Beef Satay
2 cloves garlic
1 onion finely, chopped
1 stalk of lemongrass (soft part only), finely sliced
2 teaspoons brown sugar
3 teaspoons lemon juice
3 tablespoons tamarind juices (take a walnut-sized piece of tamarind and soak for 20 minutes in boiling water. Squeeze the pulp to get all flavour)
2 tablespoons soy sauce
500g rump steak – cut into 2-3cm dice
Skewers - soaked overnight
Peanut sauce
1 tablespoons tamarind pulp
2 tablespoons boiling water
3 cloves garlic, chopped
1 fresh red chilli, finely chopped
250g raw peanuts
Peanut oil
75g brown sugar
1 cup coconut milk
Salt - We used our Port Willunga Fine Foods Desert Lime Salt
Method
Beef Satay
Combine all ingredients in a large bowl and marinate covered in the fridge for 1 hour.
Peanut sauce
To make the sauce, soak the tamarind pulp in boiling water for 30 minutes, then squeeze and press through a food mill or coarse strainer and reserve liquid.
Crush nuts in a food processor or just roughly chop. Heat a wok or a frying pan with a little oil and fry garlic until pale gold. Immediately add chilli, peanuts and sugar. Stir in 3 tablespoons tamarind water and coconut milk. Mix well and add salt to taste. Cook stirring until oil separates and floats to the top.
To assemble
Remove meat from marinade and thread onto skewers. Brush with a little peanut sauce and drop onto a hot skillet. Continue to baste with the sauce as you cook, turning to brown on all sides.
Serve with the peanut sauce.
Note: Be sure to soak those skewers beforehand, especially if cooking on the barbecue. It saves them flaming up and ruining your flavours...
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ITS TIME TO RELAX, UNWIND AND REFLECT...WITH AN APPLETINI!
Appletini cocktail by Jon Sullivan
Two and a Half Mens Alan Harper isnt the only one who loves Appletinis. They're our new fave!
Refreshing and just a little bit addictive, this fruity twist on the Martini is a nice change.
Here's how to make the Appletini:
2 oz. Vodka
1/2 oz. Apple Pucker Schnapps or,
1/2 oz. Apple Juice or Cider
Combine ingredients in a shaker with ice. Shake well and strain into a chilled cocktail glass.
Garnish with an Apple Slice
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QUOTES WE LOVE
“Nothing is impossible, the word itself says 'I'm possible'!”...Audrey Hepburn
Sorry the blog was a bit late for the week, as we have been working on some new and exciting projects....'The Dog Ate My Blogspot' just didnt cut it with the girls though :-)
Until this coming Friday.....laugh, love and enjoy!
The Charcoal Team
