So we can keep all our yum suggestions in the one spot.
KANGAROO AND FETA MEATBALLS IN ITALIAN-STYLE TOMATO SAUCE
———————————-
Four serves – 20 meatballs plus sauce, each about (as yet uncalculated) kJ.
Adapted by Mrs V from a now-lost recipe
—————————————————————————————————————————————————————————————————————————————
INGREDIENTS:
————————
20 Meatballs:
250 g Kangaroo mince (unflavoured)
1 large egg
1 small brown onion, finely chopped
Fine-ground black pepper (generous sprinkle or to taste)
1 Malaquetina chilli (probably a quarter to a half of a supermarket short hot red chilli) (optional)
20 small cubes of Feta cheese (1 cm or so)
Flour (to roll the meatballs in)
3 Tbs Olive oil for pan cooking
Sauce:
1 medium red onion, halved, quartered and then sliced
400 g can diced tomatoes
100 g Olives, sliced (Green or Kalamata. Doesn’t matter if they are stuffed olives)
0.5 large capsicum, sliced
2-3 Malaquetina chllies (probably half to one supermarket short hot red chilli)(optional)
6 sprigs fresh oregano, chopped
3 cloves garlic, crushed
Fine-ground black pepper (generous sprinkle or to taste)
—————————————————————————————————————————————————————————————————————————————
METHOD:
—————-
Mix all meatball ingredients (except feta) thoroughly.
Take about a teaspoon (see notes) of meat mixture into the palm of one hand, flatten it and depress the centre. Place a piece of feta in the depression then lift and wrap the mince around it, and roll it in the hand. Finally roll it in flour. Repeat until all twenty meatballs are made.
Shallow fry meatballs for about 5 minutes – until nicely browned. Turn and cook for a further five minutes – until nicely browned all over.
Arrange meatballs in an oven-proof dish. Set aside.
Make sauce using the same frying pan:
Fry onions and chilli together in oil (add more oil to pan if needed). Add tomatoes first, then add olives, capsicum, garlic, oregano and pepper.
Cook for five minutes, stirring.
Pour sauce over meatballs.
Cook in 180 C oven for 30 minutes, uncovered.
Serve hot.
—————————————————————————————————————————————————————————————————————————————
NOTES:
—————-
Despite kangaroo mince being a low-salt meat, no salt is added, as Feta and Olives are both salty.
Not sure of the exact quantity of meat mixture for each meatball. First up, it might be worthwhile dividing the mixture into four and then use each of the quarters to produce five meatballs.
Michael V said:
KANGAROO AND FETA MEATBALLS IN ITALIAN-STYLE TOMATO SAUCE
———————————-
Four serves – 20 meatballs plus sauce, each about (as yet uncalculated) kJ.Adapted by Mrs V from a now-lost recipe
—————————————————————————————————————————————————————————————————————————————
INGREDIENTS:
————————
20 Meatballs:250 g Kangaroo mince (unflavoured)
1 large egg
1 small brown onion, finely chopped
Fine-ground black pepper (generous sprinkle or to taste)
1 Malaquetina chilli (probably a quarter to a half of a supermarket short hot red chilli) (optional)20 small cubes of Feta cheese (1 cm or so)
Flour (to roll the meatballs in)
3 Tbs Olive oil for pan cookingSauce:
1 medium red onion, halved, quartered and then sliced
400 g can diced tomatoes
100 g Olives, sliced (Green or Kalamata. Doesn’t matter if they are stuffed olives)
0.5 large capsicum, sliced
2-3 Malaquetina chllies (probably half to one supermarket short hot red chilli)(optional)
6 sprigs fresh oregano, chopped
3 cloves garlic, crushed
Fine-ground black pepper (generous sprinkle or to taste)
—————————————————————————————————————————————————————————————————————————————METHOD:
—————-
Mix all meatball ingredients (except feta) thoroughly.Take about a teaspoon (see notes) of meat mixture into the palm of one hand, flatten it and depress the centre. Place a piece of feta in the depression then lift and wrap the mince around it, and roll it in the hand. Finally roll it in flour. Repeat until all twenty meatballs are made.
Shallow fry meatballs for about 5 minutes – until nicely browned. Turn and cook for a further five minutes – until nicely browned all over.
Arrange meatballs in an oven-proof dish. Set aside.
Make sauce using the same frying pan:
Fry onions and chilli together in oil (add more oil to pan if needed). Add tomatoes first, then add olives, capsicum, garlic, oregano and pepper.
Cook for five minutes, stirring.
Pour sauce over meatballs.
Cook in 180 C oven for 30 minutes, uncovered.
Serve hot.
—————————————————————————————————————————————————————————————————————————————
NOTES:
—————-
Despite kangaroo mince being a low-salt meat, no salt is added, as Feta and Olives are both salty.Not sure of the exact quantity of meat mixture for each meatball. First up, it might be worthwhile dividing the mixture into four and then use each of the quarters to produce five meatballs.
Thanks.. might give it bash.
Can you freeze and reheat the sauce?
Ian said:
Michael V said:
KANGAROO AND FETA MEATBALLS IN ITALIAN-STYLE TOMATO SAUCE
———————————-
Four serves – 20 meatballs plus sauce, each about (as yet uncalculated) kJ.Adapted by Mrs V from a now-lost recipe
—————————————————————————————————————————————————————————————————————————————
INGREDIENTS:
————————
20 Meatballs:250 g Kangaroo mince (unflavoured)
1 large egg
1 small brown onion, finely chopped
Fine-ground black pepper (generous sprinkle or to taste)
1 Malaquetina chilli (probably a quarter to a half of a supermarket short hot red chilli) (optional)20 small cubes of Feta cheese (1 cm or so)
Flour (to roll the meatballs in)
3 Tbs Olive oil for pan cookingSauce:
1 medium red onion, halved, quartered and then sliced
400 g can diced tomatoes
100 g Olives, sliced (Green or Kalamata. Doesn’t matter if they are stuffed olives)
0.5 large capsicum, sliced
2-3 Malaquetina chllies (probably half to one supermarket short hot red chilli)(optional)
6 sprigs fresh oregano, chopped
3 cloves garlic, crushed
Fine-ground black pepper (generous sprinkle or to taste)
—————————————————————————————————————————————————————————————————————————————METHOD:
—————-
Mix all meatball ingredients (except feta) thoroughly.Take about a teaspoon (see notes) of meat mixture into the palm of one hand, flatten it and depress the centre. Place a piece of feta in the depression then lift and wrap the mince around it, and roll it in the hand. Finally roll it in flour. Repeat until all twenty meatballs are made.
Shallow fry meatballs for about 5 minutes – until nicely browned. Turn and cook for a further five minutes – until nicely browned all over.
Arrange meatballs in an oven-proof dish. Set aside.
Make sauce using the same frying pan:
Fry onions and chilli together in oil (add more oil to pan if needed). Add tomatoes first, then add olives, capsicum, garlic, oregano and pepper.
Cook for five minutes, stirring.
Pour sauce over meatballs.
Cook in 180 C oven for 30 minutes, uncovered.
Serve hot.
—————————————————————————————————————————————————————————————————————————————
NOTES:
—————-
Despite kangaroo mince being a low-salt meat, no salt is added, as Feta and Olives are both salty.Not sure of the exact quantity of meat mixture for each meatball. First up, it might be worthwhile dividing the mixture into four and then use each of the quarters to produce five meatballs.
Thanks.. might give it bash.
Can you freeze and reheat the sauce?
I would say yes.. there’s nothing in there that doesn’t defrost well.
Arts said:
Ian said:
Michael V said:
KANGAROO AND FETA MEATBALLS IN ITALIAN-STYLE TOMATO SAUCE
———————————-
Four serves – 20 meatballs plus sauce, each about (as yet uncalculated) kJ.Adapted by Mrs V from a now-lost recipe
—————————————————————————————————————————————————————————————————————————————
INGREDIENTS:
————————
20 Meatballs:250 g Kangaroo mince (unflavoured)
1 large egg
1 small brown onion, finely chopped
Fine-ground black pepper (generous sprinkle or to taste)
1 Malaquetina chilli (probably a quarter to a half of a supermarket short hot red chilli) (optional)20 small cubes of Feta cheese (1 cm or so)
Flour (to roll the meatballs in)
3 Tbs Olive oil for pan cookingSauce:
1 medium red onion, halved, quartered and then sliced
400 g can diced tomatoes
100 g Olives, sliced (Green or Kalamata. Doesn’t matter if they are stuffed olives)
0.5 large capsicum, sliced
2-3 Malaquetina chllies (probably half to one supermarket short hot red chilli)(optional)
6 sprigs fresh oregano, chopped
3 cloves garlic, crushed
Fine-ground black pepper (generous sprinkle or to taste)
—————————————————————————————————————————————————————————————————————————————METHOD:
—————-
Mix all meatball ingredients (except feta) thoroughly.Take about a teaspoon (see notes) of meat mixture into the palm of one hand, flatten it and depress the centre. Place a piece of feta in the depression then lift and wrap the mince around it, and roll it in the hand. Finally roll it in flour. Repeat until all twenty meatballs are made.
Shallow fry meatballs for about 5 minutes – until nicely browned. Turn and cook for a further five minutes – until nicely browned all over.
Arrange meatballs in an oven-proof dish. Set aside.
Make sauce using the same frying pan:
Fry onions and chilli together in oil (add more oil to pan if needed). Add tomatoes first, then add olives, capsicum, garlic, oregano and pepper.
Cook for five minutes, stirring.
Pour sauce over meatballs.
Cook in 180 C oven for 30 minutes, uncovered.
Serve hot.
—————————————————————————————————————————————————————————————————————————————
NOTES:
—————-
Despite kangaroo mince being a low-salt meat, no salt is added, as Feta and Olives are both salty.Not sure of the exact quantity of meat mixture for each meatball. First up, it might be worthwhile dividing the mixture into four and then use each of the quarters to produce five meatballs.
Thanks.. might give it bash.
Can you freeze and reheat the sauce?I would say yes.. there’s nothing in there that doesn’t defrost well.
Ta. I thought it should be ok
my worst ever recipe is sardine cookies.
mollwollfumble said:
my worst ever recipe is sardine cookies.
As Dr Johnson said, the surprise is “(not that) it is not done well; but you are surprised to find it done at all.”
Mum’s Meatball Soup
1 kg mince
4 Small cans tomato soup
3/4 cup rice
1/2 cup milk
Seasoning eg mixed dried herbs, salt, pepper, taco seasoning etc.
1 egg
Prepare tomato soup according to can in a huge saucepan over medium heat.
Mix everything else into a large bowl.
Form into meatballs, drop into soup.
Cook for 45 mins or until rice is cooked.
Leftovers: add 1-2 additional cans of soup. This lasts us about three dinners and One lunch for one adult. Can freeze.
Ian said:
Michael V said:
KANGAROO AND FETA MEATBALLS IN ITALIAN-STYLE TOMATO SAUCE
———————————-
Four serves – 20 meatballs plus sauce, each about (as yet uncalculated) kJ.Adapted by Mrs V from a now-lost recipe
—————————————————————————————————————————————————————————————————————————————
INGREDIENTS:
————————
20 Meatballs:250 g Kangaroo mince (unflavoured)
1 large egg
1 small brown onion, finely chopped
Fine-ground black pepper (generous sprinkle or to taste)
1 Malaquetina chilli (probably a quarter to a half of a supermarket short hot red chilli) (optional)20 small cubes of Feta cheese (1 cm or so)
Flour (to roll the meatballs in)
3 Tbs Olive oil for pan cookingSauce:
1 medium red onion, halved, quartered and then sliced
400 g can diced tomatoes
100 g Olives, sliced (Green or Kalamata. Doesn’t matter if they are stuffed olives)
0.5 large capsicum, sliced
2-3 Malaquetina chllies (probably half to one supermarket short hot red chilli)(optional)
6 sprigs fresh oregano, chopped
3 cloves garlic, crushed
Fine-ground black pepper (generous sprinkle or to taste)
—————————————————————————————————————————————————————————————————————————————METHOD:
—————-
Mix all meatball ingredients (except feta) thoroughly.Take about a teaspoon (see notes) of meat mixture into the palm of one hand, flatten it and depress the centre. Place a piece of feta in the depression then lift and wrap the mince around it, and roll it in the hand. Finally roll it in flour. Repeat until all twenty meatballs are made.
Shallow fry meatballs for about 5 minutes – until nicely browned. Turn and cook for a further five minutes – until nicely browned all over.
Arrange meatballs in an oven-proof dish. Set aside.
Make sauce using the same frying pan:
Fry onions and chilli together in oil (add more oil to pan if needed). Add tomatoes first, then add olives, capsicum, garlic, oregano and pepper.
Cook for five minutes, stirring.
Pour sauce over meatballs.
Cook in 180 C oven for 30 minutes, uncovered.
Serve hot.
—————————————————————————————————————————————————————————————————————————————
NOTES:
—————-
Despite kangaroo mince being a low-salt meat, no salt is added, as Feta and Olives are both salty.Not sure of the exact quantity of meat mixture for each meatball. First up, it might be worthwhile dividing the mixture into four and then use each of the quarters to produce five meatballs.
Thanks.. might give it bash.
Can you freeze and reheat the sauce?
I don’t know.
The sauce and meatballs are baked in the oven, so they are not separate. We refrigerate it and re-heat in the microwave for the next night.
The pumpkin & beef curry.
Ingredients:
1 Pumpkin
800g Gravy beef
1 beef stock cube
1 pkt creamy chicken soup
3 Tbls curry powder
500ml Sprite lemonade
Cook inna slow cooker.
Michael V said:
Ian said:
Michael V said:
KANGAROO AND FETA MEATBALLS IN ITALIAN-STYLE TOMATO SAUCE
———————————-
Four serves – 20 meatballs plus sauce, each about (as yet uncalculated) kJ.Adapted by Mrs V from a now-lost recipe
—————————————————————————————————————————————————————————————————————————————
INGREDIENTS:
————————
20 Meatballs:250 g Kangaroo mince (unflavoured)
1 large egg
1 small brown onion, finely chopped
Fine-ground black pepper (generous sprinkle or to taste)
1 Malaquetina chilli (probably a quarter to a half of a supermarket short hot red chilli) (optional)20 small cubes of Feta cheese (1 cm or so)
Flour (to roll the meatballs in)
3 Tbs Olive oil for pan cookingSauce:
1 medium red onion, halved, quartered and then sliced
400 g can diced tomatoes
100 g Olives, sliced (Green or Kalamata. Doesn’t matter if they are stuffed olives)
0.5 large capsicum, sliced
2-3 Malaquetina chllies (probably half to one supermarket short hot red chilli)(optional)
6 sprigs fresh oregano, chopped
3 cloves garlic, crushed
Fine-ground black pepper (generous sprinkle or to taste)
—————————————————————————————————————————————————————————————————————————————METHOD:
—————-
Mix all meatball ingredients (except feta) thoroughly.Take about a teaspoon (see notes) of meat mixture into the palm of one hand, flatten it and depress the centre. Place a piece of feta in the depression then lift and wrap the mince around it, and roll it in the hand. Finally roll it in flour. Repeat until all twenty meatballs are made.
Shallow fry meatballs for about 5 minutes – until nicely browned. Turn and cook for a further five minutes – until nicely browned all over.
Arrange meatballs in an oven-proof dish. Set aside.
Make sauce using the same frying pan:
Fry onions and chilli together in oil (add more oil to pan if needed). Add tomatoes first, then add olives, capsicum, garlic, oregano and pepper.
Cook for five minutes, stirring.
Pour sauce over meatballs.
Cook in 180 C oven for 30 minutes, uncovered.
Serve hot.
—————————————————————————————————————————————————————————————————————————————
NOTES:
—————-
Despite kangaroo mince being a low-salt meat, no salt is added, as Feta and Olives are both salty.Not sure of the exact quantity of meat mixture for each meatball. First up, it might be worthwhile dividing the mixture into four and then use each of the quarters to produce five meatballs.
Thanks.. might give it bash.
Can you freeze and reheat the sauce?I don’t know.
The sauce and meatballs are baked in the oven, so they are not separate. We refrigerate it and re-heat in the microwave for the next night.
Thanks Michael
Today’s effort: 1.5kb of chicken thighs slow-cooked in a simple Passata sauce, then divided into:
Rule 303 said:
Today’s effort: 1.5kb of chicken thighs slow-cooked in a simple Passata sauce, then divided into:
Well done.
Jay Rayner has been doing a series on cookbooks during the British lockdown and today seems to be the last of the series as the pubs and restaurants open again this week.
https://www.theguardian.com/food/2021/apr/11/the-old-scrapbook-collections-that-tell-the-story-of-our-lives-recipes
This one did get me thinking. I used to have a shedload of recipes printed out on A4 and put in binders, and a few cookbooks etc, but since marriage and having kids I’ve rarely gone to a recipe for anything. I’ll occasionally see a chef do something and try to pull it off later but I really don’t use recipes on a regular basis.
I suppose I started this thread to try to rectify that – and then sort of forgot about it.
What does the rest of the forum do?
sibeen said:
Jay Rayner has been doing a series on cookbooks during the British lockdown and today seems to be the last of the series as the pubs and restaurants open again this week.https://www.theguardian.com/food/2021/apr/11/the-old-scrapbook-collections-that-tell-the-story-of-our-lives-recipes
This one did get me thinking. I used to have a shedload of recipes printed out on A4 and put in binders, and a few cookbooks etc, but since marriage and having kids I’ve rarely gone to a recipe for anything. I’ll occasionally see a chef do something and try to pull it off later but I really don’t use recipes on a regular basis.
I suppose I started this thread to try to rectify that – and then sort of forgot about it.
What does the rest of the forum do?
I’ll often look up recipes online if I’m looking for something different or reminding myself how to make this or that. But I rarely use cookbooks (and only own a few).
My older sister has bookshelves full of them.
sibeen said:
Jay Rayner has been doing a series on cookbooks during the British lockdown and today seems to be the last of the series as the pubs and restaurants open again this week.https://www.theguardian.com/food/2021/apr/11/the-old-scrapbook-collections-that-tell-the-story-of-our-lives-recipes
This one did get me thinking. I used to have a shedload of recipes printed out on A4 and put in binders, and a few cookbooks etc, but since marriage and having kids I’ve rarely gone to a recipe for anything. I’ll occasionally see a chef do something and try to pull it off later but I really don’t use recipes on a regular basis.
I suppose I started this thread to try to rectify that – and then sort of forgot about it.
What does the rest of the forum do?
Have had books like Margaret Fulton’s for decades. Haven’t used a single recipe in there.
Had the Tassajara bread book for nearly as long and did read it, once. Gave it to my son. He went on to be famous for his bread recipes but he probably got his experimentation gene from myself.
I make up my own recipes as I go, with whatever I have got to cook.
roughbarked said:
sibeen said:
Jay Rayner has been doing a series on cookbooks during the British lockdown and today seems to be the last of the series as the pubs and restaurants open again this week.https://www.theguardian.com/food/2021/apr/11/the-old-scrapbook-collections-that-tell-the-story-of-our-lives-recipes
This one did get me thinking. I used to have a shedload of recipes printed out on A4 and put in binders, and a few cookbooks etc, but since marriage and having kids I’ve rarely gone to a recipe for anything. I’ll occasionally see a chef do something and try to pull it off later but I really don’t use recipes on a regular basis.
I suppose I started this thread to try to rectify that – and then sort of forgot about it.
What does the rest of the forum do?
Have had books like Margaret Fulton’s for decades. Haven’t used a single recipe in there.
Had the Tassajara bread book for nearly as long and did read it, once. Gave it to my son. He went on to be famous for his bread recipes but he probably got his experimentation gene from myself.
I make up my own recipes as I go, with whatever I have got to cook.
and I never write them down.
sibeen said:
Jay Rayner has been doing a series on cookbooks during the British lockdown and today seems to be the last of the series as the pubs and restaurants open again this week.https://www.theguardian.com/food/2021/apr/11/the-old-scrapbook-collections-that-tell-the-story-of-our-lives-recipes
This one did get me thinking. I used to have a shedload of recipes printed out on A4 and put in binders, and a few cookbooks etc, but since marriage and having kids I’ve rarely gone to a recipe for anything. I’ll occasionally see a chef do something and try to pull it off later but I really don’t use recipes on a regular basis.
I suppose I started this thread to try to rectify that – and then sort of forgot about it.
What does the rest of the forum do?
wing it. I use a recipe for pickles etc cos they need to keep so you need the sugar or acid to be right.
JudgeMental said:
sibeen said:
Jay Rayner has been doing a series on cookbooks during the British lockdown and today seems to be the last of the series as the pubs and restaurants open again this week.https://www.theguardian.com/food/2021/apr/11/the-old-scrapbook-collections-that-tell-the-story-of-our-lives-recipes
This one did get me thinking. I used to have a shedload of recipes printed out on A4 and put in binders, and a few cookbooks etc, but since marriage and having kids I’ve rarely gone to a recipe for anything. I’ll occasionally see a chef do something and try to pull it off later but I really don’t use recipes on a regular basis.
I suppose I started this thread to try to rectify that – and then sort of forgot about it.
What does the rest of the forum do?
wing it. I use a recipe for pickles etc cos they need to keep so you need the sugar or acid to be right.
Michael V said:
Rule 303 said:
buffy said:
TOMATO, GINGER EGG-FLOWER SOUP
…………………………………………………………..MV put me onto it. I use the Chinasichuan recipe:
https://www.chinasichuanfood.com/tomato-egg-drop-soup-the-best-ever/
Sounds yummy. Thank you.
It’ll be the best tomato soup you have ever had.
Mrs V hates tomato soup with a passion. There was a time where I had to make it twice a week she likes it so much. Now it is usually once a week.
I don’t use white pepper, but instead cook a little bit of chilli (1 or 2 malaguetinha chillis)into the tomato mixture. We don’t put tomato slices in the soup, but instead put tomato pieces in the bowls prior to serving the soup. (Often cherry tomatoes cut in half.) Because coriander doesn’t grow here and is expensive to buy, we garnish with a leaf or two of spring onion.
Pie, popular cola.
Michael V said:
Michael V said:
Rule 303 said:Sounds yummy. Thank you.
It’ll be the best tomato soup you have ever had.
Mrs V hates tomato soup with a passion. There was a time where I had to make it twice a week she likes it so much. Now it is usually once a week.
I don’t use white pepper, but instead cook a little bit of chilli (1 or 2 malaguetinha chillis)into the tomato mixture. We don’t put tomato slices in the soup, but instead put tomato pieces in the bowls prior to serving the soup. (Often cherry tomatoes cut in half.) Because coriander doesn’t grow here and is expensive to buy, we garnish with a leaf or two of spring onion.
:)
sibeen said:
Michael V said:
Michael V said:It’ll be the best tomato soup you have ever had.
Mrs V hates tomato soup with a passion. There was a time where I had to make it twice a week she likes it so much. Now it is usually once a week.
I don’t use white pepper, but instead cook a little bit of chilli (1 or 2 malaguetinha chillis)into the tomato mixture. We don’t put tomato slices in the soup, but instead put tomato pieces in the bowls prior to serving the soup. (Often cherry tomatoes cut in half.) Because coriander doesn’t grow here and is expensive to buy, we garnish with a leaf or two of spring onion.
:)
It really is worth a go. URL repeated:
…………………………………………………………………………………………………….
https://www.chinasichuanfood.com/tomato-egg-drop-soup-the-best-ever/
…………………………………………………………………………………………………….
Michael V said:
Michael V said:
Rule 303 said:Sounds yummy. Thank you.
It’ll be the best tomato soup you have ever had.
Mrs V hates tomato soup with a passion. There was a time where I had to make it twice a week she likes it so much. Now it is usually once a week.
I don’t use white pepper, but instead cook a little bit of chilli (1 or 2 malaguetinha chillis)into the tomato mixture. We don’t put tomato slices in the soup, but instead put tomato pieces in the bowls prior to serving the soup. (Often cherry tomatoes cut in half.) Because coriander doesn’t grow here and is expensive to buy, we garnish with a leaf or two of spring onion.
Although, the roast tomato soup is pretty good too. Just a completely different soup!
buffy said:
Michael V said:
Michael V said:It’ll be the best tomato soup you have ever had.
Mrs V hates tomato soup with a passion. There was a time where I had to make it twice a week she likes it so much. Now it is usually once a week.
I don’t use white pepper, but instead cook a little bit of chilli (1 or 2 malaguetinha chillis)into the tomato mixture. We don’t put tomato slices in the soup, but instead put tomato pieces in the bowls prior to serving the soup. (Often cherry tomatoes cut in half.) Because coriander doesn’t grow here and is expensive to buy, we garnish with a leaf or two of spring onion.
Although, the roast tomato soup is pretty good too. Just a completely different soup!
I don’t see that recipe here…
Michael V said:
buffy said:
Michael V said:Although, the roast tomato soup is pretty good too. Just a completely different soup!
I don’t see that recipe here…
sibeen makes that one. I opened his eyes to it last tomato season. It’s a Taste recipe:
https://www.taste.com.au/recipes/roasted-tomato-soup/c835be03-62a3-4c47-85e7-c41c7cb2bbb4
buffy said:
Michael V said:
buffy said:Although, the roast tomato soup is pretty good too. Just a completely different soup!
I don’t see that recipe here…
sibeen makes that one. I opened his eyes to it last tomato season. It’s a Taste recipe:
https://www.taste.com.au/recipes/roasted-tomato-soup/c835be03-62a3-4c47-85e7-c41c7cb2bbb4
That one is a keeper.
buffy said:
Michael V said:
buffy said:Although, the roast tomato soup is pretty good too. Just a completely different soup!
I don’t see that recipe here…
sibeen makes that one. I opened his eyes to it last tomato season. It’s a Taste recipe:
https://www.taste.com.au/recipes/roasted-tomato-soup/c835be03-62a3-4c47-85e7-c41c7cb2bbb4
Thank you.
Rule 303 said:
buffy said:
Lunch report: reheated chicken and veg stirfry with Hoisin sauce. It hasn’t lost anything for being in the fridge for a couple of days.
Eating the nuts here. Plain hamburger with a slice of cheese and fried brown onions inna roll.
400g lean mince
50g fine chopped brown onion
2 eggs
Tbl Parsley
Ground pepper, small pinch MSGMakes 4 large or 6 medium best hamburgers you’ve ever eaten.
Meatball Revenge.
500g lean beef mince
500g pork mince
1/2 cup breadcrumbs
2/3 cup milk
3 fine chopped gloves garlic
1 fine chopped brown onion
1 Tbl oregano
1 Tbl chili powder
60g grated parmesan
1 Handful fine chopped parsley
1 lg egg
Makes 3 doz meatballs @ 45g ea.
(recipe pinched from Nat’s What I Reckon)
https://www.chinasichuanfood.com/scallion-and-ginger-fish/
Throwing in here so I can find it.
sibeen said:
https://www.chinasichuanfood.com/scallion-and-ginger-fish/Throwing in here so I can find it.
Trying this one tonight. Procured some ling from the supermarket.
sibeen said:
sibeen said:
https://www.chinasichuanfood.com/scallion-and-ginger-fish/Throwing in here so I can find it.
Trying this one tonight. Procured some ling from the supermarket.
:) I hope you enjoy it as much as we did. It’s fast and easy.
And if you could be so kind as to throw it in here.
Bubblecar said:
sibeen said:
Bubblecar said:
Whole house is reeking of garlic from the casserole in the oven, yum.
Could I please trouble you for a detailed recipe and instructions on this dish.
It’s just a “throw-together” hen casserole with these ingredients: diced breasts, asparagus, cauliflower, celery heart, cabbage, onion, garlic, capers, sauv blanc, hen stock, sour cream, sage, rosemary, thyme, pepper.
Really just chuck all that into a casserole in the proportions you favour, mix it all about, put the lid on, cook for an hour in an adequately hot oven (mine leaks heat somewhat so I put it on about 200C fan forced).
Bubblecar said:
Bubblecar said:
sibeen said:Could I please trouble you for a detailed recipe and instructions on this dish.
It’s just a “throw-together” hen casserole with these ingredients: diced breasts, asparagus, cauliflower, celery heart, cabbage, onion, garlic, capers, sauv blanc, hen stock, sour cream, sage, rosemary, thyme, pepper.
Really just chuck all that into a casserole in the proportions you favour, mix it all about, put the lid on, cook for an hour in an adequately hot oven (mine leaks heat somewhat so I put it on about 200C fan forced).
Cheers :)
I may try it during the week.
sibeen said:
Bubblecar said:
Bubblecar said:It’s just a “throw-together” hen casserole with these ingredients: diced breasts, asparagus, cauliflower, celery heart, cabbage, onion, garlic, capers, sauv blanc, hen stock, sour cream, sage, rosemary, thyme, pepper.
Really just chuck all that into a casserole in the proportions you favour, mix it all about, put the lid on, cook for an hour in an adequately hot oven (mine leaks heat somewhat so I put it on about 200C fan forced).
Cheers :)
I may try it during the week.
You keep the chook in reasonably large pieces?
sibeen said:
sibeen said:
Bubblecar said:Cheers :)
I may try it during the week.
You keep the chook in reasonably large pieces?
In this case, yes. I just used “breast chunks” from our IGA deli and they cut them quite bigly.
Bubblecar said:
Bubblecar said:
sibeen said:Could I please trouble you for a detailed recipe and instructions on this dish.
It’s just a “throw-together” hen casserole with these ingredients: diced breasts, asparagus, cauliflower, celery heart, cabbage, onion, garlic, capers, sauv blanc, hen stock, sour cream, sage, rosemary, thyme, pepper.
Really just chuck all that into a casserole in the proportions you favour, mix it all about, put the lid on, cook for an hour in an adequately hot oven (mine leaks heat somewhat so I put it on about 200C fan forced).
…an ingredient I forgot to mention: olive oil. Just drizzle some in with rest of it and mix it in before adding other liquid ingredients.
sibeen said:
sibeen said:
Bubblecar said:Cheers :)
I may try it during the week.
You keep the chook in reasonably large pieces?
I’d suggest for a casserole breast is not the best cut. Something with a bone in it will have more flavour. Drumsticks or thigh cutlets are what I use mostly for that sort of thing.
buffy said:
sibeen said:
sibeen said:Cheers :)
I may try it during the week.
You keep the chook in reasonably large pieces?
I’d suggest for a casserole breast is not the best cut. Something with a bone in it will have more flavour. Drumsticks or thigh cutlets are what I use mostly for that sort of thing.
I’m more a thigh man than a breast man myself, but this is a relatively low-cal casserole (no potatoes either, and I only used a small splodge of reduced fat cream).
Bubblecar said:
buffy said:
sibeen said:You keep the chook in reasonably large pieces?
I’d suggest for a casserole breast is not the best cut. Something with a bone in it will have more flavour. Drumsticks or thigh cutlets are what I use mostly for that sort of thing.
I’m more a thigh man than a breast man myself, but this is a relatively low-cal casserole (no potatoes either, and I only used a small splodge of reduced fat cream).
….so yes, if sibeen isn’t worried about calories, I’d agree that thigh fillets will work better in this recipe, gastronomically speaking.
Bubblecar said:
Bubblecar said:
buffy said:I’d suggest for a casserole breast is not the best cut. Something with a bone in it will have more flavour. Drumsticks or thigh cutlets are what I use mostly for that sort of thing.
I’m more a thigh man than a breast man myself, but this is a relatively low-cal casserole (no potatoes either, and I only used a small splodge of reduced fat cream).
….so yes, if sibeen isn’t worried about calories, I’d agree that thigh fillets will work better in this recipe, gastronomically speaking.
That’s what I’ll do then. I normally do use thighs in a long cooking time dish.
Bubbles, throw the recipe in here, please.
sibeen said:
Bubbles, throw the recipe in here, please.
The one I made was based on this, but with kippers instead of haddock.
And when mashing the spuds I added butter & light sour cream to them.
https://www.thespruceeats.com/traditional-scottish-cullen-skink-recipe-435379
We have a perfectly good recipe thread. you lot.
stomps off
sibeen said:
We have a perfectly good recipe thread. you lot.stomps off
My brain perfectly forgets such things.
sorry
Bubblecar said (03/02/2022):
Getting an early dinner underway.
It’s the ovened flesh-on-vermicelli-in-pie-dish game again, but this time involving duck legs and a creamy mushroom, garlic, green olive and white wine sauce.
Michael V said:
What is the recipe? (I bought some angel hair vermicelli to try doing this).
Bubblecar said:
I just cooked the vermicelli, drained and dumped in a buttered pie dish.
Sauce is initially cooked in olive oil: one x small chopped onion, three x chopped cloves garlic, with a about half a teaspoon of dried thyme. Add about 8 x large sliced queen green olives and a load of sliced fresh mushrooms, as many as you like. Cook for a while, add a good splash of white wine (I used bubbly), a little water, a little crumbled chicken stock cube, good shake of white pepper and generous splodges of sour cream. Mix and simmer for a little while.
Dump half the sauce on the pasta, position a couple of confit duck legs on top, add the rest of the sauce, oven for half an hour or so.
Michael V said:
Oh, oven temperature?
Bubblecar said:
About 180.
I also added a heaped tablespoon of capers, which I forgot to mention.
Bubblecar said:
The confit duck is ready-cooked and you’ve cooked all the other stuff on the stove top, so the ovening in this case is to heat it all through together, allowing the duck legs to drip their fat into the pasta below etc.
Michael V said:
Oh, OK.
If you were to use uncooked chook, how long would you oven it?
Or would you do it some other way?
Bubblecar said:
Just cook it for as long as you’d normally bake the quantity of chook involved.
The pasta base in these bakes doesn’t overcook, for some reason. Although exposed bits of pasta will go a bit crunchy, which is pleasant enough.
Michael V said:
Bubblecar said (03/02/2022):Getting an early dinner underway.
It’s the ovened flesh-on-vermicelli-in-pie-dish game again, but this time involving duck legs and a creamy mushroom, garlic, green olive and white wine sauce.
Michael V said:
What is the recipe? (I bought some angel hair vermicelli to try doing this).
Bubblecar said:
I just cooked the vermicelli, drained and dumped in a buttered pie dish.
Sauce is initially cooked in olive oil: one x small chopped onion, three x chopped cloves garlic, with a about half a teaspoon of dried thyme. Add about 8 x large sliced queen green olives and a load of sliced fresh mushrooms, as many as you like. Cook for a while, add a good splash of white wine (I used bubbly), a little water, a little crumbled chicken stock cube, good shake of white pepper and generous splodges of sour cream. Mix and simmer for a little while.
Dump half the sauce on the pasta, position a couple of confit duck legs on top, add the rest of the sauce, oven for half an hour or so.
Michael V said:
Oh, oven temperature?
Bubblecar said:
About 180.
I also added a heaped tablespoon of capers, which I forgot to mention.
Bubblecar said:
The confit duck is ready-cooked and you’ve cooked all the other stuff on the stove top, so the ovening in this case is to heat it all through together, allowing the duck legs to drip their fat into the pasta below etc.
Michael V said:
Oh, OK.
If you were to use uncooked chook, how long would you oven it?
Or would you do it some other way?Bubblecar said:
Just cook it for as long as you’d normally bake the quantity of chook involved.
The pasta base in these bakes doesn’t overcook, for some reason. Although exposed bits of pasta will go a bit crunchy, which is pleasant enough.
You’ll need to number each line so that it can be correctly referenced in future poats.
There you go. Conversation collated.
Once I have made it with chook, I’ll rewrite the recipe.
After that happens, remind me to post it here.
sibeen said:
Michael V said:
Bubblecar said (03/02/2022):Getting an early dinner underway.
It’s the ovened flesh-on-vermicelli-in-pie-dish game again, but this time involving duck legs and a creamy mushroom, garlic, green olive and white wine sauce.
Michael V said:
What is the recipe? (I bought some angel hair vermicelli to try doing this).
Bubblecar said:
I just cooked the vermicelli, drained and dumped in a buttered pie dish.
Sauce is initially cooked in olive oil: one x small chopped onion, three x chopped cloves garlic, with a about half a teaspoon of dried thyme. Add about 8 x large sliced queen green olives and a load of sliced fresh mushrooms, as many as you like. Cook for a while, add a good splash of white wine (I used bubbly), a little water, a little crumbled chicken stock cube, good shake of white pepper and generous splodges of sour cream. Mix and simmer for a little while.
Dump half the sauce on the pasta, position a couple of confit duck legs on top, add the rest of the sauce, oven for half an hour or so.
Michael V said:
Oh, oven temperature?
Bubblecar said:
About 180.
I also added a heaped tablespoon of capers, which I forgot to mention.
Bubblecar said:
The confit duck is ready-cooked and you’ve cooked all the other stuff on the stove top, so the ovening in this case is to heat it all through together, allowing the duck legs to drip their fat into the pasta below etc.
Michael V said:
Oh, OK.
If you were to use uncooked chook, how long would you oven it?
Or would you do it some other way?Bubblecar said:
Just cook it for as long as you’d normally bake the quantity of chook involved.
The pasta base in these bakes doesn’t overcook, for some reason. Although exposed bits of pasta will go a bit crunchy, which is pleasant enough.
You’ll need to number each line so that it can be correctly referenced in future poats.
What did your last slave die of?
Michael V said:
sibeen said:
Michael V said:
Bubblecar said (03/02/2022):Getting an early dinner underway.
It’s the ovened flesh-on-vermicelli-in-pie-dish game again, but this time involving duck legs and a creamy mushroom, garlic, green olive and white wine sauce.
Michael V said:
What is the recipe? (I bought some angel hair vermicelli to try doing this).
Bubblecar said:
I just cooked the vermicelli, drained and dumped in a buttered pie dish.
Sauce is initially cooked in olive oil: one x small chopped onion, three x chopped cloves garlic, with a about half a teaspoon of dried thyme. Add about 8 x large sliced queen green olives and a load of sliced fresh mushrooms, as many as you like. Cook for a while, add a good splash of white wine (I used bubbly), a little water, a little crumbled chicken stock cube, good shake of white pepper and generous splodges of sour cream. Mix and simmer for a little while.
Dump half the sauce on the pasta, position a couple of confit duck legs on top, add the rest of the sauce, oven for half an hour or so.
Michael V said:
Oh, oven temperature?
Bubblecar said:
About 180.
I also added a heaped tablespoon of capers, which I forgot to mention.
Bubblecar said:
The confit duck is ready-cooked and you’ve cooked all the other stuff on the stove top, so the ovening in this case is to heat it all through together, allowing the duck legs to drip their fat into the pasta below etc.
Michael V said:
Oh, OK.
If you were to use uncooked chook, how long would you oven it?
Or would you do it some other way?Bubblecar said:
Just cook it for as long as you’d normally bake the quantity of chook involved.
The pasta base in these bakes doesn’t overcook, for some reason. Although exposed bits of pasta will go a bit crunchy, which is pleasant enough.
You’ll need to number each line so that it can be correctly referenced in future poats.
What did your last slave die of?
Talking back.
sibeen said:
Michael V said:
sibeen said:You’ll need to number each line so that it can be correctly referenced in future poats.
What did your last slave die of?
Talking back.
And what are these “poats?_
Michael V said:
sibeen said:
Michael V said:What did your last slave die of?
Talking back.
And what are these “poats?_
That’s “posts”.
Michael V said:
sibeen said:
Michael V said:What did your last slave die of?
Talking back.
And what are these “poats?_
sibeen said:
Michael V said:
sibeen said:Talking back.
And what are these “poats?_
oOOPS:
sibeen said:
sibeen said:
Michael V said:And what are these “poats?_
oOOPS:
poats isn’t a real word.
Prescription Opioid Addiction Treatment Study
All Words Are Real
sibeen said:
Michael V said:
sibeen said:Talking back.
And what are these “poats?_
LOL
https://misschinesefood.com/the-roasted-pork-fillet-with-honey/
In chat last night I said I was cooking this (slightly modified) and had a bit of discussion with buffy. I said I’d report back.
It was a roaring success. Mrs V loved it and wants the recipe bookmarked in my “Recipes Mrs V likes” folder. The pork was soft and very moist and the marinade was tasty. I’ll be cooking the other half of the marinated pork tenderloin fillet for dinner tonight.
NOTES:
Michael V said:
https://misschinesefood.com/the-roasted-pork-fillet-with-honey/In chat last night I said I was cooking this (slightly modified) and had a bit of discussion with buffy. I said I’d report back.
It was a roaring success. Mrs V loved it and wants the recipe bookmarked in my “Recipes Mrs V likes” folder. The pork was soft and very moist and the marinade was tasty. I’ll be cooking the other half of the marinated pork tenderloin fillet for dinner tonight.
NOTES:
- Salt: I left the refined salt out of the marinade entirely. The soy sauces (dark and light) and tianmian jiang (sweet bean sauce or sweet flour sauce) have just the right amount of salt.
- Pepper: I used about half a tablespoon of pepper. (Not a tablespoon, as in the recipe.)
- Ginger: I estimate that I used about 25-30g of ginger. (I didn’t measure the amount, and the recipe doesn’t specify how much ginger.) The large amount of ginger and smaller amount of pepper worked well together.
- Honey: Basting with honey after thirty minutes of baking was a waste. The honey quickly softened, flowed off and turned to toffee in the bottom of the baking pan. Next time, I might try more honey in the marinade, for flavour and caramelisation.
- The basic recipe has potential to be flavoured in many different ways.
Damn you, I’m hungry now.
Spiny Norman said:
Michael V said:
https://misschinesefood.com/the-roasted-pork-fillet-with-honey/In chat last night I said I was cooking this (slightly modified) and had a bit of discussion with buffy. I said I’d report back.
It was a roaring success. Mrs V loved it and wants the recipe bookmarked in my “Recipes Mrs V likes” folder. The pork was soft and very moist and the marinade was tasty. I’ll be cooking the other half of the marinated pork tenderloin fillet for dinner tonight.
NOTES:
- Salt: I left the refined salt out of the marinade entirely. The soy sauces (dark and light) and tianmian jiang (sweet bean sauce or sweet flour sauce) have just the right amount of salt.
- Pepper: I used about half a tablespoon of pepper. (Not a tablespoon, as in the recipe.)
- Ginger: I estimate that I used about 25-30g of ginger. (I didn’t measure the amount, and the recipe doesn’t specify how much ginger.) The large amount of ginger and smaller amount of pepper worked well together.
- Honey: Basting with honey after thirty minutes of baking was a waste. The honey quickly softened, flowed off and turned to toffee in the bottom of the baking pan. Next time, I might try more honey in the marinade, for flavour and caramelisation.
- The basic recipe has potential to be flavoured in many different ways.
Damn you, I’m hungry now.
Sorry.
No I’m not.
Michael V said:
https://misschinesefood.com/the-roasted-pork-fillet-with-honey/In chat last night I said I was cooking this (slightly modified) and had a bit of discussion with buffy. I said I’d report back.
It was a roaring success. Mrs V loved it and wants the recipe bookmarked in my “Recipes Mrs V likes” folder. The pork was soft and very moist and the marinade was tasty. I’ll be cooking the other half of the marinated pork tenderloin fillet for dinner tonight.
NOTES:
- Salt: I left the refined salt out of the marinade entirely. The soy sauces (dark and light) and tianmian jiang (sweet bean sauce or sweet flour sauce) have just the right amount of salt.
- Pepper: I used about half a tablespoon of pepper. (Not a tablespoon, as in the recipe.)
- Ginger: I estimate that I used about 25-30g of ginger. (I didn’t measure the amount, and the recipe doesn’t specify how much ginger.) The large amount of ginger and smaller amount of pepper worked well together.
- Honey: Basting with honey after thirty minutes of baking was a waste. The honey quickly softened, flowed off and turned to toffee in the bottom of the baking pan. Next time, I might try more honey in the marinade, for flavour and caramelisation.
- The basic recipe has potential to be flavoured in many different ways.
Thank you.
Stuffed Bamboo Shoot.
Worked out well. Tasty. Very filling. Low kJ (920 kJ each). We couldn’t finish the meal and have each saved one stuffed ring for breakfast. So, really about 750-800 kJ each.
Bamboo shoot cut and prepared yesterday (stripped of outer sheath, washed and then boiled for an hour, changing the water after 30 minutes). The filling was a slightly modified meatballs recipe.
125 g turkey mince, one egg, 10 g each of garlic, ginger and finely cut garlic chives. Half a stick of finely cut celery. Two malaguetinha chillis. Two teaspoons light soy sauce. 0.25 teaspoon salt. One Tablespoon cornflour. All thoroughly mixed by hand (easier than a fork).
Oven baked at 180°C for 50 minutes.
Michael V said:
Stuffed Bamboo Shoot.Worked out well. Tasty. Very filling. Low kJ (920 kJ each). We couldn’t finish the meal and have each saved one stuffed ring for breakfast. So, really about 750-800 kJ each.
Bamboo shoot cut and prepared yesterday (stripped of outer sheath, washed and then boiled for an hour, changing the water after 30 minutes). The filling was a slightly modified meatballs recipe.
125 g turkey mince, one egg, 10 g each of garlic, ginger and finely cut garlic chives. Half a stick of finely cut celery. Two malaguetinha chillis. Two teaspoons light soy sauce. 0.25 teaspoon salt. One Tablespoon cornflour. All thoroughly mixed by hand (easier than a fork).
Oven baked at 180°C for 50 minutes.
Looks very tasty indeed.
Michael V said:
Stuffed Bamboo Shoot.Worked out well. Tasty. Very filling. Low kJ (920 kJ each). We couldn’t finish the meal and have each saved one stuffed ring for breakfast. So, really about 750-800 kJ each.
Bamboo shoot cut and prepared yesterday (stripped of outer sheath, washed and then boiled for an hour, changing the water after 30 minutes). The filling was a slightly modified meatballs recipe.
125 g turkey mince, one egg, 10 g each of garlic, ginger and finely cut garlic chives. Half a stick of finely cut celery. Two malaguetinha chillis. Two teaspoons light soy sauce. 0.25 teaspoon salt. One Tablespoon cornflour. All thoroughly mixed by hand (easier than a fork).
Oven baked at 180°C for 50 minutes.
Might try it when I turn into a termite.
;-)
Bubblecar said:
Michael V said:
Stuffed Bamboo Shoot.Worked out well. Tasty. Very filling. Low kJ (920 kJ each). We couldn’t finish the meal and have each saved one stuffed ring for breakfast. So, really about 750-800 kJ each.
Bamboo shoot cut and prepared yesterday (stripped of outer sheath, washed and then boiled for an hour, changing the water after 30 minutes). The filling was a slightly modified meatballs recipe.
125 g turkey mince, one egg, 10 g each of garlic, ginger and finely cut garlic chives. Half a stick of finely cut celery. Two malaguetinha chillis. Two teaspoons light soy sauce. 0.25 teaspoon salt. One Tablespoon cornflour. All thoroughly mixed by hand (easier than a fork).
Oven baked at 180°C for 50 minutes.
Looks very tasty indeed.
Ta. It was.
Pity I didn’t think of taking a photo before I stuffed it, because then you could see the lovely internal structure of the shoot. But I have some more shoots that need to be harvested, and very little room in the freezer, so I may do another similar meal soon. I’ll take a photo un-stuffed.
:)
Michael V said:
Stuffed Bamboo Shoot.Worked out well. Tasty. Very filling. Low kJ (920 kJ each). We couldn’t finish the meal and have each saved one stuffed ring for breakfast. So, really about 750-800 kJ each.
Bamboo shoot cut and prepared yesterday (stripped of outer sheath, washed and then boiled for an hour, changing the water after 30 minutes). The filling was a slightly modified meatballs recipe.
125 g turkey mince, one egg, 10 g each of garlic, ginger and finely cut garlic chives. Half a stick of finely cut celery. Two malaguetinha chillis. Two teaspoons light soy sauce. 0.25 teaspoon salt. One Tablespoon cornflour. All thoroughly mixed by hand (easier than a fork).
Oven baked at 180°C for 50 minutes.
Looks nom noms.
Michael V said:
Stuffed Bamboo Shoot.Worked out well. Tasty. Very filling. Low kJ (920 kJ each). We couldn’t finish the meal and have each saved one stuffed ring for breakfast. So, really about 750-800 kJ each.
Bamboo shoot cut and prepared yesterday (stripped of outer sheath, washed and then boiled for an hour, changing the water after 30 minutes). The filling was a slightly modified meatballs recipe.
125 g turkey mince, one egg, 10 g each of garlic, ginger and finely cut garlic chives. Half a stick of finely cut celery. Two malaguetinha chillis. Two teaspoons light soy sauce. 0.25 teaspoon salt. One Tablespoon cornflour. All thoroughly mixed by hand (easier than a fork).
Oven baked at 180°C for 50 minutes.
Looks nom noms.
JudgeMental said:
Michael V said:
Stuffed Bamboo Shoot.Worked out well. Tasty. Very filling. Low kJ (920 kJ each). We couldn’t finish the meal and have each saved one stuffed ring for breakfast. So, really about 750-800 kJ each.
Bamboo shoot cut and prepared yesterday (stripped of outer sheath, washed and then boiled for an hour, changing the water after 30 minutes). The filling was a slightly modified meatballs recipe.
125 g turkey mince, one egg, 10 g each of garlic, ginger and finely cut garlic chives. Half a stick of finely cut celery. Two malaguetinha chillis. Two teaspoons light soy sauce. 0.25 teaspoon salt. One Tablespoon cornflour. All thoroughly mixed by hand (easier than a fork).
Oven baked at 180°C for 50 minutes.
Might try it when I turn into a termite.
;-)
You shouldn’t have any trouble eating bamboo; borers attack it.
Woodie said:
Michael V said:
Stuffed Bamboo Shoot.Worked out well. Tasty. Very filling. Low kJ (920 kJ each). We couldn’t finish the meal and have each saved one stuffed ring for breakfast. So, really about 750-800 kJ each.
Bamboo shoot cut and prepared yesterday (stripped of outer sheath, washed and then boiled for an hour, changing the water after 30 minutes). The filling was a slightly modified meatballs recipe.
125 g turkey mince, one egg, 10 g each of garlic, ginger and finely cut garlic chives. Half a stick of finely cut celery. Two malaguetinha chillis. Two teaspoons light soy sauce. 0.25 teaspoon salt. One Tablespoon cornflour. All thoroughly mixed by hand (easier than a fork).
Oven baked at 180°C for 50 minutes.
Looks nom noms.
So noms I nommed it twice. :)
Woodie said:
Michael V said:
Stuffed Bamboo Shoot.Worked out well. Tasty. Very filling. Low kJ (920 kJ each). We couldn’t finish the meal and have each saved one stuffed ring for breakfast. So, really about 750-800 kJ each.
Bamboo shoot cut and prepared yesterday (stripped of outer sheath, washed and then boiled for an hour, changing the water after 30 minutes). The filling was a slightly modified meatballs recipe.
125 g turkey mince, one egg, 10 g each of garlic, ginger and finely cut garlic chives. Half a stick of finely cut celery. Two malaguetinha chillis. Two teaspoons light soy sauce. 0.25 teaspoon salt. One Tablespoon cornflour. All thoroughly mixed by hand (easier than a fork).
Oven baked at 180°C for 50 minutes.
Looks nom noms.
Mrs V has asked me to cook it again some time, so it has passed the test.
:)
Michael V said:
Stuffed Bamboo Shoot.Worked out well. Tasty. Very filling. Low kJ (920 kJ each). We couldn’t finish the meal and have each saved one stuffed ring for breakfast. So, really about 750-800 kJ each.
Bamboo shoot cut and prepared yesterday (stripped of outer sheath, washed and then boiled for an hour, changing the water after 30 minutes). The filling was a slightly modified meatballs recipe.
125 g turkey mince, one egg, 10 g each of garlic, ginger and finely cut garlic chives. Half a stick of finely cut celery. Two malaguetinha chillis. Two teaspoons light soy sauce. 0.25 teaspoon salt. One Tablespoon cornflour. All thoroughly mixed by hand (easier than a fork).
Oven baked at 180°C for 50 minutes.
That baking dish is appallingly shiny and doesn’t have any where near enough dings and scratches. My aluminium ones are great for cooking in, but do look like they’ve done some work.
:)
buffy said:
Michael V said:
Stuffed Bamboo Shoot.Worked out well. Tasty. Very filling. Low kJ (920 kJ each). We couldn’t finish the meal and have each saved one stuffed ring for breakfast. So, really about 750-800 kJ each.
Bamboo shoot cut and prepared yesterday (stripped of outer sheath, washed and then boiled for an hour, changing the water after 30 minutes). The filling was a slightly modified meatballs recipe.
125 g turkey mince, one egg, 10 g each of garlic, ginger and finely cut garlic chives. Half a stick of finely cut celery. Two malaguetinha chillis. Two teaspoons light soy sauce. 0.25 teaspoon salt. One Tablespoon cornflour. All thoroughly mixed by hand (easier than a fork).
Oven baked at 180°C for 50 minutes.
That baking dish is appallingly shiny and doesn’t have any where near enough dings and scratches. My aluminium ones are great for cooking in, but do look like they’ve done some work.
:)
I scrub it hard and I scrub it often and the baking paper hides a multitude of sins. Stainless steel doesn’t dent easily. It does have some dissolution pits on the bottom. I expect that they’ll etch right through eventually, causing it to leak. I suppose I could weld them up and re-polish when that happens.
12/03/02
I made this last night. It was lovely and Mrs V wants it again. There was way too much – enough to well and truly fill us again tonight. Next time, I will at least halve the amount of Vermicelli (80-100 g should be adequate) and only have one drumstick each. I took a layered approach to the meal.
INGREDIENTS (Serves 4):
——————————————————
250 g Angel Hair Vermicelli.
7 medium horseradish leaves, cut into large chunks; stems cut into 40 mm pieces (any fresh leafy greens would do).
1 medium tomato, thinly sliced.
sliced mushrooms.
50 g garlic chives, washed, cut to 40 mm pieces.
100 ml homemade thick, meaty chicken stock.
4 chicken drumsticks.
salt.
1 tsp chilli flakes.
garlic powder.
butter.
METHOD:
——————-
Cook angel hair vermicelli for 4 minutes in boiling water. Drain.
Grease large caserole dish with butter.
Line casserole dish with cut leafy greens, including their stalks and hard bits.
Place cooked, drained vermicelli on the leafy greens. Spread the vermicelli out reasonably evenly.
Cover vermicelli as completely as possible with one layer of tomato slices.
Sprinkle tomatoes with a little salt, a little garlic powder and chilli flakes.
Cover the seasoned tomato layer as completely as possible with a single layer of sliced mushrooms.
Spread garlic chive pieces over the mushroom layer.
Spread the thick stock over the garlic chives – I couldn’t make this completely even, so I dolloped teaspoons of stock here and there and spread it a bit with the back of the teaspoon.
Place the chicken drumsticks on top.
Season drumsticks with a little sprinkle of garlic powder and a little sprinkle of salt.
Bake in oven for 40 mins at 200C.
Turn the drumsticks and season the “new” side.
Bake in oven for a further 40 minutes.
The skin should be crispy and a skewer should release clear “juices”.
…………………………………………………………………………………………………………………………………………………………………….
Below is the conversation around this:
Bubblecar said (03/02/2022):
Getting an early dinner underway.
It’s the ovened flesh-on-vermicelli-in-pie-dish game again, but this time involving duck legs and a creamy mushroom, garlic, green olive and white wine sauce.
Michael V said:
What is the recipe? (I bought some angel hair vermicelli to try doing this).
Bubblecar said:
I just cooked the vermicelli, drained and dumped in a buttered pie dish.
Sauce is initially cooked in olive oil: one x small chopped onion, three x chopped cloves garlic, with a about half a teaspoon of dried thyme. Add about 8 x large sliced queen green olives and a load of sliced fresh mushrooms, as many as you like. Cook for a while, add a good splash of white wine (I used bubbly), a little water, a little crumbled chicken stock cube, good shake of white pepper and generous splodges of sour cream. Mix and simmer for a little while.
Dump half the sauce on the pasta, position a couple of confit duck legs on top, add the rest of the sauce, oven for half an hour or so.
Michael V said:
Oh, oven temperature?
Bubblecar said:
About 180.
I also added a heaped tablespoon of capers, which I forgot to mention.
Bubblecar said:
The confit duck is ready-cooked and you’ve cooked all the other stuff on the stove top, so the ovening in this case is to heat it all through together, allowing the duck legs to drip their fat into the pasta below etc.
Michael V said:
Oh, OK.
If you were to use uncooked chook, how long would you oven it?
Or would you do it some other way?
Bubblecar said:
Just cook it for as long as you’d normally bake the quantity of chook involved.
The pasta base in these bakes doesn’t overcook, for some reason. Although exposed bits of pasta will go a bit crunchy, which is pleasant enough.
buffy said:
I don’t go to all that trouble. I just cook the angel hair and put it into the dish (as above). Sprinkle over a bit of stock powder or French onion soup mix. Sit a chicken Maryland each on top, upside down initially. (I do individual serves for this, because I’ve got some small flat dishes) Sprinkle with garlic salt. Cook for 20 minutes, and turn over the chicken and sprinkle the new “up” side with garlic salt. Put back into the oven until browned and crispy. The juices (and fat) from the chicken drop down into the pasta and flavour it. Around the edges the pasta gets nice and crisp. I have occasionally put some chopped mushrooms between the pasta and the chicken.
———->> (MV comment: chicken Maryland = thigh and leg according to the internet.)
buffy said:
There is only one oven temperature. Pretty much everything here is cooked at 200.
:)
buffy said:
I cook it until it starts to pull from the bone. Or you can use the old standby…poke it with a skewer and if the juice runs clear, it’s cooked.
Michael V said:
12/03/02I made this last night. It was lovely and Mrs V wants it again. There was way too much – enough to well and truly fill us again tonight. Next time, I will at least halve the amount of Vermicelli (80-100 g should be adequate) and only have one drumstick each. I took a layered approach to the meal.
INGREDIENTS (Serves 4):
——————————————————250 g Angel Hair Vermicelli.
7 medium horseradish leaves, cut into large chunks; stems cut into 40 mm pieces (any fresh leafy greens would do).
1 medium tomato, thinly sliced.
sliced mushrooms.
50 g garlic chives, washed, cut to 40 mm pieces.
100 ml homemade thick, meaty chicken stock.
4 chicken drumsticks.
salt.
1 tsp chilli flakes.
garlic powder.
butter.METHOD:
——————-Cook angel hair vermicelli for 4 minutes in boiling water. Drain.
Grease large caserole dish with butter.
Line casserole dish with cut leafy greens, including their stalks and hard bits.
Place cooked, drained vermicelli on the leafy greens. Spread the vermicelli out reasonably evenly.
Cover vermicelli as completely as possible with one layer of tomato slices.
Sprinkle tomatoes with a little salt, a little garlic powder and chilli flakes.
Cover the seasoned tomato layer as completely as possible with a single layer of sliced mushrooms.
Spread garlic chive pieces over the mushroom layer.
Spread the thick stock over the garlic chives – I couldn’t make this completely even, so I dolloped teaspoons of stock here and there and spread it a bit with the back of the teaspoon.
Place the chicken drumsticks on top.
Season drumsticks with a little sprinkle of garlic powder and a little sprinkle of salt.Bake in oven for 40 mins at 200C.
Turn the drumsticks and season the “new” side.
Bake in oven for a further 40 minutes.The skin should be crispy and a skewer should release clear “juices”.
…………………………………………………………………………………………………………………………………………………………………….
Below is the conversation around this:Bubblecar said (03/02/2022):
Getting an early dinner underway.
It’s the ovened flesh-on-vermicelli-in-pie-dish game again, but this time involving duck legs and a creamy mushroom, garlic, green olive and white wine sauce.
Michael V said:
What is the recipe? (I bought some angel hair vermicelli to try doing this).
Bubblecar said:
I just cooked the vermicelli, drained and dumped in a buttered pie dish.
Sauce is initially cooked in olive oil: one x small chopped onion, three x chopped cloves garlic, with a about half a teaspoon of dried thyme. Add about 8 x large sliced queen green olives and a load of sliced fresh mushrooms, as many as you like. Cook for a while, add a good splash of white wine (I used bubbly), a little water, a little crumbled chicken stock cube, good shake of white pepper and generous splodges of sour cream. Mix and simmer for a little while.
Dump half the sauce on the pasta, position a couple of confit duck legs on top, add the rest of the sauce, oven for half an hour or so.
Michael V said:
Oh, oven temperature?
Bubblecar said:
About 180.
I also added a heaped tablespoon of capers, which I forgot to mention.
Bubblecar said:
The confit duck is ready-cooked and you’ve cooked all the other stuff on the stove top, so the ovening in this case is to heat it all through together, allowing the duck legs to drip their fat into the pasta below etc.
Michael V said:
Oh, OK.
If you were to use uncooked chook, how long would you oven it?
Or would you do it some other way?Bubblecar said:
Just cook it for as long as you’d normally bake the quantity of chook involved.
The pasta base in these bakes doesn’t overcook, for some reason. Although exposed bits of pasta will go a bit crunchy, which is pleasant enough.
buffy said:
I don’t go to all that trouble. I just cook the angel hair and put it into the dish (as above). Sprinkle over a bit of stock powder or French onion soup mix. Sit a chicken Maryland each on top, upside down initially. (I do individual serves for this, because I’ve got some small flat dishes) Sprinkle with garlic salt. Cook for 20 minutes, and turn over the chicken and sprinkle the new “up” side with garlic salt. Put back into the oven until browned and crispy. The juices (and fat) from the chicken drop down into the pasta and flavour it. Around the edges the pasta gets nice and crisp. I have occasionally put some chopped mushrooms between the pasta and the chicken.
———->> (MV comment: chicken Maryland = thigh and leg according to the internet.)
buffy said:
There is only one oven temperature. Pretty much everything here is cooked at 200.
:)
buffy said:
I cook it until it starts to pull from the bone. Or you can use the old standby…poke it with a skewer and if the juice runs clear, it’s cooked.
I hadn’t thought about putting the greens at the bottom. They should go really nice and mushy down there.
———> There
sibeen said:
———> There
It’s just the simple recipe below, except I marinated the beef overnight in red wine, garlic, smoked paprika and some salty beef stock.
And added a pinch of thyme to the cooking beef, some bay leaves and another splash of wine.
And as well as potatoes I added a sliced parsnip and 2 x sliced carrots.
https://www.woolworths.com.au/shop/recipes/ukrainian-beef-and-potato-stew
Bubblecar said:
sibeen said:
———> There
It’s just the simple recipe below, except I marinated the beef overnight in red wine, garlic, smoked paprika and some salty beef stock.
And added a pinch of thyme to the cooking beef, some bay leaves and another splash of wine.
And as well as potatoes I added a sliced parsnip and 2 x sliced carrots.
https://www.woolworths.com.au/shop/recipes/ukrainian-beef-and-potato-stew
Ta
If only people would use the recipe thread these disasters could be avoided.
sibeen said:
If only people would use the recipe thread these disasters could be avoided.
Beaming recipe query across now:
I think that i’ve lost a recipe.
Some books got culled from hear a while back, and i think this recipe may have been in one of those.
It was for (if recall the recipe title correctly) a ‘pillow top beef casserole’.
Apart from the actual beef/veges etc., it required the making of a light dough, which sat atop the casserole mixture same-same shepherds’ pie, and which rose into a fluffy topping in the oven.
With a wee bit of parsley flakes and pepper and salt in it, it went very well with the beef.
It’s been a while since i made it, can’t find the recipe anywhere, and an internet search turns up nothing.
Anyone at all familiar with this?
captain_spalding said:
sibeen said:
If only people would use the recipe thread these disasters could be avoided.
Beaming recipe query across now:
I think that i’ve lost a recipe.
Some books got culled from hear a while back, and i think this recipe may have been in one of those.
It was for (if recall the recipe title correctly) a ‘pillow top beef casserole’.
Apart from the actual beef/veges etc., it required the making of a light dough, which sat atop the casserole mixture same-same shepherds’ pie, and which rose into a fluffy topping in the oven.
With a wee bit of parsley flakes and pepper and salt in it, it went very well with the beef.
It’s been a while since i made it, can’t find the recipe anywhere, and an internet search turns up nothing.
Anyone at all familiar with this?
You may never have that recipe again.
Are you thinking of the beef casserole with the herb scone dough cooked on top of it? It’s sort of dumplings. But you let the top go crunchy-ish
Peak Warming Man said:
captain_spalding said:
sibeen said:
If only people would use the recipe thread these disasters could be avoided.
Beaming recipe query across now:
I think that i’ve lost a recipe.
Some books got culled from hear a while back, and i think this recipe may have been in one of those.
It was for (if recall the recipe title correctly) a ‘pillow top beef casserole’.
Apart from the actual beef/veges etc., it required the making of a light dough, which sat atop the casserole mixture same-same shepherds’ pie, and which rose into a fluffy topping in the oven.
With a wee bit of parsley flakes and pepper and salt in it, it went very well with the beef.
It’s been a while since i made it, can’t find the recipe anywhere, and an internet search turns up nothing.
Anyone at all familiar with this?
You may never have that recipe again.
That reminds me: did anyone see where i left that cake?
buffy said:
Are you thinking of the beef casserole with the herb scone dough cooked on top of it? It’s sort of dumplings. But you let the top go crunchy-ish
Yes, scone-top, that’s undoubtedly the term i was thinking of!
Might be beef cobbler you are thinking of.
https://www.womensweeklyfood.com.au/recipes/beef-cobbler-26143
And that term brings up a lot more on the internet.
buffy said:
Might be beef cobbler you are thinking of.https://www.womensweeklyfood.com.au/recipes/beef-cobbler-26143
That looks good.
captain_spalding said:
Peak Warming Man said:
captain_spalding said:Beaming recipe query across now:
I think that i’ve lost a recipe.
Some books got culled from hear a while back, and i think this recipe may have been in one of those.
It was for (if recall the recipe title correctly) a ‘pillow top beef casserole’.
Apart from the actual beef/veges etc., it required the making of a light dough, which sat atop the casserole mixture same-same shepherds’ pie, and which rose into a fluffy topping in the oven.
With a wee bit of parsley flakes and pepper and salt in it, it went very well with the beef.
It’s been a while since i made it, can’t find the recipe anywhere, and an internet search turns up nothing.
Anyone at all familiar with this?
You may never have that recipe again.
That reminds me: did anyone see where i left that cake?
I think you left it out in the rain.
sibeen said:
captain_spalding said:
Peak Warming Man said:You may never have that recipe again.
That reminds me: did anyone see where i left that cake?
I think you left it out in the rain.
After all that effort with the sweet green icing, too.
sibeen said:
captain_spalding said:
Peak Warming Man said:You may never have that recipe again.
That reminds me: did anyone see where i left that cake?
I think you left it out in the rain.
well, someone did!
captain_spalding said:
buffy said:
Might be beef cobbler you are thinking of.https://www.womensweeklyfood.com.au/recipes/beef-cobbler-26143
That looks good.
It almost had to be a Womens Weekly type recipe. It wasn’t in Babette Hayes or Family Circle..but there is one in the CWA book. So I went from there.
captain_spalding said:
buffy said:
Might be beef cobbler you are thinking of.https://www.womensweeklyfood.com.au/recipes/beef-cobbler-26143
That looks good.
Actually, the casserole beneath the topping looks a bit stagnant. I’m sure i could do better.
Having now found a workable recipe, with the Forum’s help (special mention: Buffy), it’s off to the kitchen for me.
Here is the CWA recipe, but this woman has not attributed her source.
https://www.stayathomemum.com.au/recipes/country-beef-casserole-with-herb-scones/
buffy said:
Here is the CWA recipe, but this woman has not attributed her source.https://www.stayathomemum.com.au/recipes/country-beef-casserole-with-herb-scones/
I went with this one:
https://www.yourlifechoices.com.au/recipes/beef/savoury-mince-hotpot/
but that CWA one looks interesting. Would offer a whole other set of flavours.
Anyway, the casserole portion is now in the oven for a while. Scone-topping comes later.
sibeen said:
captain_spalding said:
Peak Warming Man said:You may never have that recipe again.
That reminds me: did anyone see where i left that cake?
I think you left it out in the rain.
Oh no!
captain_spalding said:
buffy said:
Here is the CWA recipe, but this woman has not attributed her source.https://www.stayathomemum.com.au/recipes/country-beef-casserole-with-herb-scones/
I went with this one:
https://www.yourlifechoices.com.au/recipes/beef/savoury-mince-hotpot/
but that CWA one looks interesting. Would offer a whole other set of flavours.
Anyway, the casserole portion is now in the oven for a while. Scone-topping comes later.
That one you used is sort of like what my Mum made called “Sauce Casserole”. It was to use up the dregs in the tomato sauce bottles. You could do it with mince, or with stewing steak. You don’t waste anything if you can help it. I make it too, but not quite like Mum did.
My kitchen is starting to smell of MV’s ginger. Well, MV’s ginger + garlic + tomatoes + onions + quince. I’ve just put on the first boil mix for some tomato sauce. Tomorrow, after I’ve sieved out the skins and pips, the kitchen will smell of spices when I put in the sugar, vinegar and spices. My tomatoes have been excruciatingly slow this year but I managed to find 1kg, so I’m making a little batch. Probably only one bottle. Perhaps over the next month I might be able to make another.
Scone-topped beef casserole 5 mins from ready.
Looks good, smells great.
F.A.B.
captain_spalding said:
Scone-topped beef casserole 5 mins from ready.Looks good, smells great.
F.A.B.
Nice.
I might have some thawed Ukrainian beef stew for dinner, but not for some hours.
Only just had brunch ‘cos my sleeping is all over the shop again.
buffy said:
My kitchen is starting to smell of MV’s ginger. Well, MV’s ginger + garlic + tomatoes + onions + quince. I’ve just put on the first boil mix for some tomato sauce. Tomorrow, after I’ve sieved out the skins and pips, the kitchen will smell of spices when I put in the sugar, vinegar and spices. My tomatoes have been excruciatingly slow this year but I managed to find 1kg, so I’m making a little batch. Probably only one bottle. Perhaps over the next month I might be able to make another.
:)
And for the first time ever, we’ve got flowers on the culinary ginger. They are supported on a strange-looking green and cream short drumstick-shaped shoot. Only one tiny red and white flower comes out of each drumstick at a time, then dies off before another flower emerges. So it’s not an inflorescence as such.
sibeen said:
Bubblecar said:
Bubblecar said:
Getting back into cooking later today, doing a cauldron of borscht.I’ll be able to do all the dicing and slicing sitting down and the simmer itself requires little tending.
Will include: beetroots, pinkeyes, carrots, red cabbage, diced pork steaks, onion, garlic, bay leaves, freshly ground black pepper, red wine vinegar, nice stock etc.
To be served with loads of sour cream. Fresh dill would be nice too but once again I don’t have any.
Verdict: fine Ukrainian comfort food, as usual.
Can you please place details in the recipe thread.
Bump.
Didn’t someone say that this war is all about borscht?
Which i had on Russian cruise ships (i miss them) and which was damn good. Presumably made by people from what was then the Ukrainian SSR.
Michael V said:
sibeen said:
Bubblecar said:Verdict: fine Ukrainian comfort food, as usual.
Can you please place details in the recipe thread.
Bump.
I’ll add some cooking details tomorrow, I’ve come over all tired. An early night beckons.
Today’s breakfast borscht. I’ll post some cooking notes later but really it’s a very simple dish.
sibeen said:
buffy said:
Michael V said:I don’t see that recipe here…
sibeen makes that one. I opened his eyes to it last tomato season. It’s a Taste recipe:
https://www.taste.com.au/recipes/roasted-tomato-soup/c835be03-62a3-4c47-85e7-c41c7cb2bbb4
That one is a keeper.
Bump.
Michael V said:
sibeen said:
buffy said:sibeen makes that one. I opened his eyes to it last tomato season. It’s a Taste recipe:
https://www.taste.com.au/recipes/roasted-tomato-soup/c835be03-62a3-4c47-85e7-c41c7cb2bbb4
That one is a keeper.
Bump.
:)
It is a hard recipe to forget as it is so easy.
sibeen said:
Michael V said:
sibeen said:That one is a keeper.
Bump.
:)
It is a hard recipe to forget as it is so easy.
I’ll have to try it some day.
bump
BUMP
Verdict on the carrot soup: very nice indeed.
Basically this recipe except I added a pinch of nutmeg and a grind of mixed peppercorns as well as the white pepper.
And instead of cream I just used extra butter.
https://www.simplyrecipes.com/recipes/easy_carrot_soup/
BUMP
sibeen said:
BUMP
It’s just the carrot soup I’ve already posted in this thread, with the addition of the meat from a smoked ham hock.
Bubblecar said:
sibeen said:
BUMP
It’s just the carrot soup I’ve already posted in this thread, with the addition of the meat from a smoked ham hock.
OK, I’ll let you off with just a warning; this time.
Here you go, pwm. Yesterdays evening meal was a success. Tasty, succulent. Notes about changes made (to both marinade and cooking method) are at the bottom.
——————————————————————————————————————————————————————————————————————-
Lamb Flaps, Chinese-Marinated, Baked.
———————————————————————————-
Guided by these internet recipes and several others:
https://www.bestrecipes.com.au/recipes/chinese-bbq-lamb-ribs/l76ckxdk
https://en.christinesrecipes.com/2013/08/asian-baked-lamb-ribs.html
https://www.australianlamb.com.au/recipes/chinese-style-lamb-ribs/
——————————————————————————————————————————————————————————————————————-
INGREDIENTS:
500 g Lamb Flaps, cut into four pieces. (Too much, 300 g would be plenty for one meal.)
1.5 Tbs brown sugar
2.25 Tbs Hoisin sauce
1 Tbs dry sherry
1 Tbs tomato sauce
2 tsp dark soy sauce
0.5 thumb ginger, grated
0.5 tsp garlic powder
0.25 tsp chilli powder
——————————————————————————————————————————————————————————————————————-
METHOD:
Combine all marinade ingredients in a small mixing bowl, and whisk until all the sugar is fully dissolved and the mixture is a consistent colour.
Put meat one piece at a time, into a covered container, and fully coat each piece with the marinade.
Refrigerate for at least 24 hours. Re-marinate several times, spooning marinade over the meat.
****Note: temps and times not properly recorded, so these are guesses: Experiment…
Oven bake at 200 C, concave-side up, covered with foil for 15 minutes, then uncovered for 30 minutes, basting with marinade frequently.
Turn meat and re-baste.
Oven bake turned meat at max (235 C) for 30 mins more, until cooked though, but still succulent. Re-baste regularly.
——————————————————————————————————————————————————————————————————————-
NOTES:
Tasted fantastic with this mixture, but experiments could make even better.
Served with Uyghur-spiced pilaf containg vegetables and meat stock, cooked in rice cooker.
Times and temperatures need work to refine. I started cooking at 160 C and this proved to be way to low temperature, making the cooking far too long. I removed the cover after 45 minutes, which was too late. I continued cooking at 200 C for some time (?40 mins) and finished at maximum (?20 mins).
21/08/22:
Similar marinade mix. Added 0.5 tsp five spice, 0.5 Tbs hoisin, 1Tbs lemon juice. Marinating started at 10:45 am. 375g lamb flaps (indicating that last time, I cooked 715g, not 500 g).
22/08/22:
Cooking started 4pm. 2.5 hours 140 C sealed, then 0.5 hour 200C unsealed.
Cooked the meat with marinade in two alfoil packages pretty much sealed for two and a half hours at 140 C.
I then opened the packages, making “boats” out of them. Turned the oven up to 200 C. Basted them initially with the marinade and then at 10 minutes, twenty minutes and thirty minutes immediately prior to serving.
Very, very succulent and an excellent flavour. This cooking method worked extremely well.
Again served with Uyghur-spiced pilaf containg vegetables and meat stock, cooked in rice cooker. (Spices – cumin seed, chilli flakes, garlic powder, sichuan pepper and hot-pot “oil” spice. A little cumin powder added immediately prior to serving.
Michael V said:
Here you go, pwm. Yesterdays evening meal was a success. Tasty, succulent. Notes about changes made (to both marinade and cooking method) are at the bottom.——————————————————————————————————————————————————————————————————————-
Lamb Flaps, Chinese-Marinated, Baked.
———————————————————————————-Guided by these internet recipes and several others:
https://www.bestrecipes.com.au/recipes/chinese-bbq-lamb-ribs/l76ckxdk
https://en.christinesrecipes.com/2013/08/asian-baked-lamb-ribs.html
https://www.australianlamb.com.au/recipes/chinese-style-lamb-ribs/
——————————————————————————————————————————————————————————————————————-
INGREDIENTS:
500 g Lamb Flaps, cut into four pieces. (Too much, 300 g would be plenty for one meal.)
1.5 Tbs brown sugar
2.25 Tbs Hoisin sauce
1 Tbs dry sherry
1 Tbs tomato sauce
2 tsp dark soy sauce
0.5 thumb ginger, grated
0.5 tsp garlic powder
0.25 tsp chilli powder——————————————————————————————————————————————————————————————————————-
METHOD:
Combine all marinade ingredients in a small mixing bowl, and whisk until all the sugar is fully dissolved and the mixture is a consistent colour.
Put meat one piece at a time, into a covered container, and fully coat each piece with the marinade.
Refrigerate for at least 24 hours. Re-marinate several times, spooning marinade over the meat.
****Note: temps and times not properly recorded, so these are guesses: Experiment…
Oven bake at 200 C, concave-side up, covered with foil for 15 minutes, then uncovered for 30 minutes, basting with marinade frequently.
Turn meat and re-baste.
Oven bake turned meat at max (235 C) for 30 mins more, until cooked though, but still succulent. Re-baste regularly.
——————————————————————————————————————————————————————————————————————-
NOTES:
Tasted fantastic with this mixture, but experiments could make even better.
Served with Uyghur-spiced pilaf containg vegetables and meat stock, cooked in rice cooker.
Times and temperatures need work to refine. I started cooking at 160 C and this proved to be way to low temperature, making the cooking far too long. I removed the cover after 45 minutes, which was too late. I continued cooking at 200 C for some time (?40 mins) and finished at maximum (?20 mins).
21/08/22:
Similar marinade mix. Added 0.5 tsp five spice, 0.5 Tbs hoisin, 1Tbs lemon juice. Marinating started at 10:45 am. 375g lamb flaps (indicating that last time, I cooked 715g, not 500 g).
22/08/22:
Cooking started 4pm. 2.5 hours
140 C sealed, then 0.5 hour200C unsealed.Cooked the meat with marinade in two alfoil packages pretty much sealed for two and a half hours at 140 C.
I then opened the packages, making “boats” out of them. Turned the oven up to 200 C. Basted them initially with the marinade and then at 10 minutes, twenty minutes and thirty minutes immediately prior to serving.
Very, very succulent and an excellent flavour. This cooking method worked extremely well.
Again served with Uyghur-spiced pilaf containg vegetables and meat stock, cooked in rice cooker. (Spices – cumin seed, chilli flakes, garlic powder, sichuan pepper and hot-pot “oil” spice. A little cumin powder added immediately prior to serving.
Thanks MV.
Peak Warming Man said:
Michael V said:
Here you go, pwm. Yesterdays evening meal was a success. Tasty, succulent. Notes about changes made (to both marinade and cooking method) are at the bottom.——————————————————————————————————————————————————————————————————————-
Lamb Flaps, Chinese-Marinated, Baked.
———————————————————————————-Guided by these internet recipes and several others:
https://www.bestrecipes.com.au/recipes/chinese-bbq-lamb-ribs/l76ckxdk
https://en.christinesrecipes.com/2013/08/asian-baked-lamb-ribs.html
https://www.australianlamb.com.au/recipes/chinese-style-lamb-ribs/
——————————————————————————————————————————————————————————————————————-
INGREDIENTS:
500 g Lamb Flaps, cut into four pieces. (Too much, 300 g would be plenty for one meal.)
1.5 Tbs brown sugar
2.25 Tbs Hoisin sauce
1 Tbs dry sherry
1 Tbs tomato sauce
2 tsp dark soy sauce
0.5 thumb ginger, grated
0.5 tsp garlic powder
0.25 tsp chilli powder——————————————————————————————————————————————————————————————————————-
METHOD:
Combine all marinade ingredients in a small mixing bowl, and whisk until all the sugar is fully dissolved and the mixture is a consistent colour.
Put meat one piece at a time, into a covered container, and fully coat each piece with the marinade.
Refrigerate for at least 24 hours. Re-marinate several times, spooning marinade over the meat.
****Note: temps and times not properly recorded, so these are guesses: Experiment…
Oven bake at 200 C, concave-side up, covered with foil for 15 minutes, then uncovered for 30 minutes, basting with marinade frequently.
Turn meat and re-baste.
Oven bake turned meat at max (235 C) for 30 mins more, until cooked though, but still succulent. Re-baste regularly.
——————————————————————————————————————————————————————————————————————-
NOTES:
Tasted fantastic with this mixture, but experiments could make even better.
Served with Uyghur-spiced pilaf containg vegetables and meat stock, cooked in rice cooker.
Times and temperatures need work to refine. I started cooking at 160 C and this proved to be way to low temperature, making the cooking far too long. I removed the cover after 45 minutes, which was too late. I continued cooking at 200 C for some time (?40 mins) and finished at maximum (?20 mins).
21/08/22:
Similar marinade mix. Added 0.5 tsp five spice, 0.5 Tbs hoisin, 1Tbs lemon juice. Marinating started at 10:45 am. 375g lamb flaps (indicating that last time, I cooked 715g, not 500 g).
22/08/22:
Cooking started 4pm. 2.5 hours
140 C sealed, then 0.5 hour200C unsealed.Cooked the meat with marinade in two alfoil packages pretty much sealed for two and a half hours at 140 C.
I then opened the packages, making “boats” out of them. Turned the oven up to 200 C. Basted them initially with the marinade and then at 10 minutes, twenty minutes and thirty minutes immediately prior to serving.
Very, very succulent and an excellent flavour. This cooking method worked extremely well.
Again served with Uyghur-spiced pilaf containing vegetables and meat stock, cooked in rice cooker. (Spices – cumin seed, chilli flakes, garlic powder, sichuan pepper and hot-pot “oil” spice. A little cumin powder added immediately prior to serving.
Thanks MV.
I should note that the 5-spice and hoisin I use are Chinese products, not available in Woolies. I got them both from Asian supermarkets. They both taste considerably different to the Australian products. Supermarket hoisin is OK as a substitute – it’s a bit sweeter and a somewhat less “fermented” in flavour. I wouldn’t use supermarket 5-spice. I’d leave it out.
*bump* for buffy
Oh, I suppose….
Biscuits wot are pretty easy to make:
I use a Kenwood mixer. I basically dump the ingredients in and let it combine everything. A good basic mix, which I use rolled out and cut into shapes is this lot (it makes quite a lot of biscuits):
450g plain flour + 210g icing sugar + 270g butter + 1 egg.
Here are some “Sad Election Monkey Faces” I made in May 2019.
Or they can be happy.
If you want something without the rolling out and joining with jam malarky, this is the mix I use for choc chip bikkies:
6oz butter + 6oz plain flour + 3oz icing sugar + 20z cornflour. Mix up the dough and then gently mix through a packet of choc chips. Pinch of bits, roll into a ball, put the balls on the cooking tray and squash with a fork to flatten. Bake.
Afghan biscuits:
6oz butter + 6oz SR flour + 3oz brown or white sugar + 2oz cornflakes + heaped Tb cocoa.
Mix all into a dough, pinch off bits, roll into balls, place on tray and flatten with a fork. Bake. As you take the tray out of the oven, place a dark chocolate melt on top of each biscuit. The hot biscuit will melt the chocolate to cover the top. Leave the biscuits on the tray for a little bit to solidify before you put them onto a cooling rack.
Here are some I made some years ago, iced with chocolate icing because I hadn’t yet had the choc melts brainwave.
Or you can put a white and a dark melt on each one and swirl them when the chocolate is melted.
FOR ALL THAT IS FUCKING HOLY!!!
sibeen said:
FOR ALL THAT IS FUCKING HOLY!!!
sibeen said:
FOR ALL THAT IS FUCKING HOLY!!!
Fiery Hot Lime Pickle Recipe
Ingredients
15 Limes (you can substitute lemons, unripe mangos, or even eggplant to make a different style of pickle)
2 Tsp Ground Turmeric
2 Tsp Ground Fenugreek Seed
5 Garlic Cloves (Peeled and pureed)
2 Inches of Fresh Ginger (Peeled and Pureed)
1/3 Cup Red Chili Powder (You can reduce this if you want your dish to be less fiery)
1/2 Cup Salt
1/4 Cup Sugar (this is optional, but I like the balance
1 Tsp Asafoetida (you will see this in Indian shops labelled “hing”)
For The Oil Tempering
3 Tablespoons of Vegetable Oil
5 Dried Red Chilies (broken into pieces)
10 Curry Leaves
1 Tsp Nigella Seeds
1 Tsp Mustard Seeds
1 Tsp Fenugreek Seeds
Instructions
1. Wash the limes thoroughly to remove wax etc.
2. Take 10 of the limes, cut them into ⅛ pieces and place in a non-reactive bowl.
3. Juice the remaining 5 limes.
4. Add the turmeric, fenugreek, pureed ginger, pureed garlic, salt, sugar, asafetida, chili powder and lime juice to the limes in the bowl.
5. Combine well and cover the bowl with plastic wrap.
6. Leave for two hours. This is optional, but I find that the limes take in the tempered oil flavors more easily if you do this.
7. Heat the oil in a small frying pan
8. Add the mustard seed, the nigella seed, the fenugreek seed, the curry leaves and the dried red chilies to the oil.
9. When the seeds begin to pop, turn off the heat and allow the contents of the pan to cool.
10. When they have cooled, add the contents of the pan to the contents of the bowl and combine well.
11. Spoon the lime/spice mixture into sterilized jars with a tight fitting lid, leaving about ½ gap at the top.
12. Place the jars where they will get plenty of sunlight and invert them every day so that the contents of the jars begin to spread evenly and all the limes get covered in the spice mixture and liquid that is created.
13. This pickle will be ready to eat in about two weeks, but it is even better if you can bear to wait longer.
sibeen said:
FOR ALL THAT IS FUCKING HOLY!!!
I knew you’d be roperable.
Witty Rejoinder said:
sibeen said:
FOR ALL THAT IS FUCKING HOLY!!!
I knew you’d be roperable.
:)
Witty Rejoinder said:
sibeen said:
FOR ALL THAT IS FUCKING HOLY!!!
I knew you’d be roperable.
hog tying is too good for the likes of sibeen.
oat slice
1 cup oats
1 cup sultanas optional
1/2 cup sugar – I will use less next time
1/2 cup self-raising flour
1/2 cup coconut
125 g margarine
2 tbs honey
I added
chopped dried apricots
sunflower seeds
very nice.
ChrispenEvan said:
oat slice1 cup oats
1 cup sultanas optional
1/2 cup sugar – I will use less next time
1/2 cup self-raising flour
1/2 cup coconut
125 g margarine
2 tbs honeyI added
chopped dried apricots
sunflower seedsvery nice.
An acquaintance of mine who was a Home Economics/Cookery teacher told me many, many years ago that for most cakes and biscuits you can halve the sugar. I don’t quite go that far, because it is a preservative of sorts, but I definitely don’t use what is put in the recipe.
buffy said:
ChrispenEvan said:
oat slice1 cup oats
1 cup sultanas optional
1/2 cup sugar – I will use less next time
1/2 cup self-raising flour
1/2 cup coconut
125 g margarine
2 tbs honeyI added
chopped dried apricots
sunflower seedsvery nice.
An acquaintance of mine who was a Home Economics/Cookery teacher told me many, many years ago that for most cakes and biscuits you can halve the sugar. I don’t quite go that far, because it is a preservative of sorts, but I definitely don’t use what is put in the recipe.
You can easily halve the sugar. Just don’t expect it to last as long in the cupboard.
Basic pickled eggs is a very simple recipe. I used one like this but with white wine vinegar and cider vinegar. Their malt version might be better, I’ll try it eventually.
But I didn’t add any sugar or cinnamon and did add a generous shake of Harissa seasoning (the Euro Spices one), plus a little smoked paprika, lots of freshly ground salt & pepper and three chopped cloves of garlic.
Onion and actual sliced chilli would probably be good too. Add anything you like :)
(Also, this recipe says to pour the boiling vinegar mix over the eggs in the jar. Most sources say to let it cool somewhat before pouring it over the eggs).
https://www.womensweeklyfood.com.au/recipes/pickled-eggs-6555
Thank you :)
So that recipe will also work for pickled onions and chilies?
sibeen said:
So that recipe will also work for pickled onions and chilies?
No reisling why not.
sibeen said:
So that recipe will also work for pickled onions and chilies?
Probably, but traditional pickled onions usually have a strong vinegar mix without much or any water.
Again there are many different recipes, but most involve some preparation of the onions overnight before pickling:
https://www.daringgourmet.com/english-pickled-onions-pub-style/
Bubblecar said:
Basic pickled eggs is a very simple recipe. I used one like this but with white wine vinegar and cider vinegar. Their malt version might be better, I’ll try it eventually.But I didn’t add any sugar or cinnamon and did add a generous shake of Harissa seasoning (the Euro Spices one), plus a little smoked paprika, lots of freshly ground salt & pepper and three chopped cloves of garlic.
Onion and actual sliced chilli would probably be good too. Add anything you like :)
(Also, this recipe says to pour the boiling vinegar mix over the eggs in the jar. Most sources say to let it cool somewhat before pouring it over the eggs).
https://www.womensweeklyfood.com.au/recipes/pickled-eggs-6555
How long did you store the eggs before scoffing the lot?
sibeen said:
Bubblecar said:
Basic pickled eggs is a very simple recipe. I used one like this but with white wine vinegar and cider vinegar. Their malt version might be better, I’ll try it eventually.But I didn’t add any sugar or cinnamon and did add a generous shake of Harissa seasoning (the Euro Spices one), plus a little smoked paprika, lots of freshly ground salt & pepper and three chopped cloves of garlic.
Onion and actual sliced chilli would probably be good too. Add anything you like :)
(Also, this recipe says to pour the boiling vinegar mix over the eggs in the jar. Most sources say to let it cool somewhat before pouring it over the eggs).
https://www.womensweeklyfood.com.au/recipes/pickled-eggs-6555
How long did you store the eggs before scoffing the lot?
I scoffed the last today so just 1 week, but you know what I’m like. Probably be better after two weeks but I found them tasty after just 5 days.
Bubblecar said:
sibeen said:
Bubblecar said:
Basic pickled eggs is a very simple recipe. I used one like this but with white wine vinegar and cider vinegar. Their malt version might be better, I’ll try it eventually.But I didn’t add any sugar or cinnamon and did add a generous shake of Harissa seasoning (the Euro Spices one), plus a little smoked paprika, lots of freshly ground salt & pepper and three chopped cloves of garlic.
Onion and actual sliced chilli would probably be good too. Add anything you like :)
(Also, this recipe says to pour the boiling vinegar mix over the eggs in the jar. Most sources say to let it cool somewhat before pouring it over the eggs).
https://www.womensweeklyfood.com.au/recipes/pickled-eggs-6555
How long did you store the eggs before scoffing the lot?
I scoffed the last today so just 1 week, but you know what I’m like. Probably be better after two weeks but I found them tasty after just 5 days.
Ta, I’ll do some tomorrow but also throw in a heap of onions and chilies.
sibeen said:
Bubblecar said:
sibeen said:How long did you store the eggs before scoffing the lot?
I scoffed the last today so just 1 week, but you know what I’m like. Probably be better after two weeks but I found them tasty after just 5 days.
Ta, I’ll do some tomorrow but also throw in a heap of onions and chilies.
I did a big jar some years ago with chillies, onion, garlic and kabana.
Bubblecar said:
sibeen said:
Bubblecar said:I scoffed the last today so just 1 week, but you know what I’m like. Probably be better after two weeks but I found them tasty after just 5 days.
Ta, I’ll do some tomorrow but also throw in a heap of onions and chilies.
I did a big jar some years ago with chillies, onion, garlic and kabana.
Oooo, very festive.
If you aren’t planning on keeping a pickle for a long time you can be creative and leave out sugar or salt here or there.
I used to do one where I would thinly slice a leb cucumber and throw it in the microwave with sugar, salt white vinegar, dill and dill seed and turmeric. and it would be really good bread and butter cucumbers. and I never worried about proportions very much because they never lasted very long.
sarahs mum said:
If you aren’t planning on keeping a pickle for a long time you can be creative and leave out sugar or salt here or there.I used to do one where I would thinly slice a leb cucumber and throw it in the microwave with sugar, salt white vinegar, dill and dill seed and turmeric. and it would be really good bread and butter cucumbers. and I never worried about proportions very much because they never lasted very long.
for a long time that was the only thing I used the icrowave for. now I don’t have one.
sibeen said:
Tau.Neutrino said:
Pocket’s Best of 2022: Food
Great use of the correct thread, Tau :)
I’d never heard of ‘secret menus’ until i saw them mentioned in one of the articles in that link, so i looked them up, to find that they are:
As Someone Who Cooks For A Living, I Tried 100+ Recipes In 2022 — These Were The 18 I Made On Repeat
Some of these look good.
https://www.smh.com.au/lifestyle/life-and-relationships/how-to-make-the-perfect-pavlova-according-to-chemistry-experts-20221221-p5c82r.html
Bogsnorkler said:
https://www.smh.com.au/lifestyle/life-and-relationships/how-to-make-the-perfect-pavlova-according-to-chemistry-experts-20221221-p5c82r.html
I like a slightly overcooked caramelised chewiness with my pav. IMO the best ones were made in the wood stove.
sm, can you throw the recipe in here, please.
sarahs mum said:
No. I have had it with walnuts before.
My recipe is a cup of last night’s mashed potato, about 8 cloves of garlic, pepper, olive oil, lots of lemon juice. Then I take three pieces of bread and run them under the tap until they are soggy and then I squeeze out some. And then blending all with a bit more olive oil or lemon juice if necessary. I go for the consistency of being able to spread it like butter.
Bubblecar said:
This recipe sounds much like sarahs mum’s, but with the addition of almonds and without bread.
https://www.themediterraneandish.com/skordalia/
Tonight I set some frozen popcorn chicken grilling and some white rice a-steaming, and for a glaze I browned half an onion chopped in butter, then approx 1tbsp crushed garlic, 1tbsp crushed ginger, 4 chilis, about yay much pepper salt paprika, bit of plum sauce and a bit of golden syrup, added the chicken and let that soak and cook for a bit, served with carrots and peas and rice.
Bubblecar said:
Skordalia made, and is it good?NO! It’s bloody damn good.
Just looks like mash here (I’ll add more olive oil and lemon juice when it’s ready to serve, to make it more paste-like) but it contains shedloads of garlic, olive oil, almonds, soaked and mashed sourdough, lemon juice, salt.
I did the soaked sourdough (three chunky aslices) in the processor with about 90gms of flaked almonds, 9 cloves of garlic and juice of 2.5 large lemons.
Added it to the mashed spuds along with a cup of olive oil, stirred the lot together with wooden spoon until smooth. There are two of these large bowls full.
Bubblecar said:
Bubblecar said:
Skordalia made, and is it good?NO! It’s bloody damn good.
Just looks like mash here (I’ll add more olive oil and lemon juice when it’s ready to serve, to make it more paste-like) but it contains shedloads of garlic, olive oil, almonds, soaked and mashed sourdough, lemon juice, salt.
I did the soaked sourdough (three chunky aslices) in the processor with about 90gms of flaked almonds, 9 cloves of garlic and juice of 2.5 large lemons.
Added it to the mashed spuds along with a cup of olive oil, stirred the lot together with wooden spoon until smooth. There are two of these large bowls full.
you’ve made a catering amount.
Well there will be enough time to try it with some fish and some lamb.
sarahs mum said:
Bubblecar said:
Bubblecar said:
Skordalia made, and is it good?NO! It’s bloody damn good.
Just looks like mash here (I’ll add more olive oil and lemon juice when it’s ready to serve, to make it more paste-like) but it contains shedloads of garlic, olive oil, almonds, soaked and mashed sourdough, lemon juice, salt.
I did the soaked sourdough (three chunky aslices) in the processor with about 90gms of flaked almonds, 9 cloves of garlic and juice of 2.5 large lemons.
Added it to the mashed spuds along with a cup of olive oil, stirred the lot together with wooden spoon until smooth. There are two of these large bowls full.
you’ve made a catering amount.
Well there will be enough time to try it with some fish and some lamb.
I bought some nice lamb cutlets :)
I’ll bake those with some mushrooms, tomatoes and capsicum, and serve with skordalia and a little salad.
Japanese Cheesecake
Ingredients
for 6 servings
7 tablespoons butter
4 oz cream cheese (100 g)
½ cup milk (130 mL)
8 eggs, yolk
¼ cup flour (60 g)
¼ cup cornstarch (60 g)
13 large egg whites
⅔ cup granulated sugar (130 g)
hot water, for baking
powdered sugar, for serving
1 pt Strawberries (340 g), for serving
.
Preparation
Preheat the oven to 320°F (160°C).
In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.
In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.
Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
Grease the bottom of a 9 × 3-inch (23 × 7.5 cm) round cake pan, then line the bottom and sides with parchment paper. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage.
Pour the batter into the pan and shake to release any large air bubbles.
Place the pan into a larger baking dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) high with hot water.
Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height.
Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm!
Enjoy!
Sort of a souffle.
Dressing for Caesar salad:
In a jar, mix 3Tb olive oil, 1Tb lemon juice, 1Tb sour cream, 1/2 tsp Worstershire sauce and one tsp Dijon mustard. Make sure the lid is firmly on the jar. Shake like fury until it all emulsifies. Shake again before drizzling on your salad.
(I don’t stick strictly to the proportions. I reckon I’ve got more lemon juice than olive oil in tonight’s batch)
buffy said:
Dressing for Caesar salad:In a jar, mix 3Tb olive oil, 1Tb lemon juice, 1Tb sour cream, 1/2 tsp Worstershire sauce and one tsp Dijon mustard. Make sure the lid is firmly on the jar. Shake like fury until it all emulsifies. Shake again before drizzling on your salad.
(I don’t stick strictly to the proportions. I reckon I’ve got more lemon juice than olive oil in tonight’s batch)
Never stick eactly to proportions myself either. I generally use more of what I have got in the garden. Lemons are at their low point at the moment. There are plenty of citrus farmers nearby though if I need some.
I have made up a mix for Grilled beef and Peanut Meatballs for tonight, from my “Vietnamese Bible” recipe book by Jacky Passmore. I don’t remember making it before. (I made half quantity, there are only two of us)
Mix together 400g beef mince + 2 finely chopped shallots + 2Tbsp chopped mint or coriander + 2Tbsp finely chopped roasted peanuts + 1 finely chopped clove of garlic + 1.5 Tbsp coconut cream + 3 tsp fish sauce + 1/3 tsp black pepper + 1 small red chili ( deseeded and finely chopped) + 1/2 tsp ground tumeric.
Combine with hands until well mixed and smooth. With wet hands, shape into bit-sized balls and thread three per skewer.
Brush lightly with oil and grill on a barbecue, in a hot pan or under the grill, turning often for about 7 minutes until cooked but a little rare inside.
Serve with Vietnamese dipping sauce or other dipping sauce.
————————————————————————
I’ve used crunchy peanut butter instead of chopped peanuts. And I’m going to cook the balls in the wok, not on skewers and serve them on a bed of lettuce with some halved Brown Berry tomatoes. And a bit of cucumber. And we are undecided whether to use satay sauce (probably) or sweet chili sauce (maybe) on them.
buffy said:
I have made up a mix for Grilled beef and Peanut Meatballs for tonight, from my “Vietnamese Bible” recipe book by Jacky Passmore. I don’t remember making it before. (I made half quantity, there are only two of us)Mix together 400g beef mince + 2 finely chopped shallots + 2Tbsp chopped mint or coriander + 2Tbsp finely chopped roasted peanuts + 1 finely chopped clove of garlic + 1.5 Tbsp coconut cream + 3 tsp fish sauce + 1/3 tsp black pepper + 1 small red chili ( deseeded and finely chopped) + 1/2 tsp ground tumeric.
Combine with hands until well mixed and smooth. With wet hands, shape into bit-sized balls and thread three per skewer.
Brush lightly with oil and grill on a barbecue, in a hot pan or under the grill, turning often for about 7 minutes until cooked but a little rare inside.
Serve with Vietnamese dipping sauce or other dipping sauce.
————————————————————————
I’ve used crunchy peanut butter instead of chopped peanuts. And I’m going to cook the balls in the wok, not on skewers and serve them on a bed of lettuce with some halved Brown Berry tomatoes. And a bit of cucumber. And we are undecided whether to use satay sauce (probably) or sweet chili sauce (maybe) on them.
Sounds interesting. I’m just having deer snorkers with chips and salad.
We’ll miss sibeen impatiently demanding entries in this thread.
sibeen said:
———> There
Tau.Neutrino said:
the smitten kitchen digest
I’ve used smitten kitten recipes before. But not vegan ones.
CRAB CHOWDER
————————————-
A recipe by Michael V.
Yields two generous servings, each about 1580 kJ.
Modified very significantly (specifically: no bacon, no sherry, no cream, changes to herbs and spices, added dry white wine and corn) from:
https://www.ice.edu/blog/frank-proto-crab-chowder-recipe
And informed somewhat by:
https://www.food.com/recipe/potato-crab-chowder-79222?scale=6&units=us
https://www.food.com/recipe/chunky-potato-crab-chowder-332751
https://www.simplyrecipes.com/recipes/crab_bisque/
As well as several other internet crab, clam and other chowder recipes.
—————————————————————————————————————————————————————————————————————————————
INGREDIENTS:
——————————-
200 g cooked mud crab meat extracted from their shells, (I used one large leg, 6 thin legs).
Reserve the cracked shells and internal crab-cooking water,
20 g butter,
1 small (~50g) brown onion, medium diced,
1 clove garlic, thinly sliced,
1 stalk (~100 g) celery, medium diced
2 medium potatoes (~450 g), peeled, diced to ~15 mm,
800 ml prawn stock (see notes),
1 bay leaf,
3 tsp finely chopped curly parsley,
1 small can of corn kernels,
0.5 cup dry white wine,
1 tiny malaquetinha chilli (approx one good pinch of Hoyts chilli flakes) (option: use cracked or ground pepper)
Cornflour.
—————————————————————————————————————————————————————————————————————————————
METHOD:
——————-
Carefully remove all the crab meat from the shell, keeping the pieces of meat as large as possible. Reserve the cracked shell pieces and any cooking water that came out of the crab. Refrigerate crab meat until needed.
In a large saucepan, put the reserved shell and internal crab-cooking water. Just cover the shell fragments with boiling water. Simmer covered for at least 1 hour (preferably 2 hrs) to extract the remaining flavours from the crab.
Strain the stock into a large bowl. Cover to settle.
Rinse any remaining crab shell fragments from the saucepan. You will notice dark red stains above the previous water line. Do not clean these out – they are crab colour and flavour.
Add butter and melt. Add onion and garlic, sweat until soft with no color.
Gently pour the crab stock back into the saucepan, ensuring any tiny fragments of shell settled in the bottom of the bowl don’t enter the saucepan. Some very fine white material will inevitably be swept in, but that’s likely not shell – it’s crab protein. Shell is slightly more dense. Stop before it’s too late though.
Add prawn stock, “juice” from corn can, celery, potatoes, chilli, half the parsley and the bay leaf. Simmer until potato is tender, about 25 minutes. Remove from heat.
Puree half of the soup in a blender and return to the pot. (I actually made sloppy mash with a fork, adding white wine to thin the potato, but I think a blender would be better.)
Add remaining white wine and corn kernels. Bring back to a simmer.
Thicken if necessary with cornflour slurry. (I used about 3 tablespoons of cornflour.)
Season with salt and pepper, but only if absolutely necessary.
Add the crab meat and remaining parsely to heat through. Try to leave the crab meat as whole as possible.
Serve and enjoy.
—————————————————————————————————————————————————————————————————————————————
NOTES:
—————-
I had pre-made the prawn stock from prawn heads and shells Technique is similar to making the crab-shell stock. Cut the prawn heads length-wise, so all the flavour can be extracted. Simmer, just covered with water for around two hours. The initial pink colour of the stock will change through pale orange to brown. It makes no difference to flavour, but I prefer my stock to remain a bit pink.
Sieve, settle and pour off stock. Stock can be frozen and used later.
Many internet recipes add vegetables, herbs and spices to meat stock. I don’t. I prefer my stock unadulterated.
I think next time I’d use 3 potatoes, for about 600 g, and use a blender. I might not need to use cornflour, or at least somewhat less.
Most internet chowder recipes use a wheat flour roux as the thickener.
I think the recipe could be easily adapted for any meat and matched stock. eg clam and shellfish stock, fish and fish stock, chicken and chicken stock, ham and ham stock, etc.
Interestingly, despite crab meat tasting slightly sweet, it had no sugars in it.
https://www.foodstandards.gov.au/science/monitoringnutrients/afcd/Pages/fooddetails.aspx?PFKID=F003243
—————————————————————————————————————————————————————————————————————————————
Michael V said:
CRAB CHOWDER
————————————-
A recipe by Michael V.Yields two generous servings, each about 1580 kJ.
Modified very significantly (specifically: no bacon, no sherry, no cream, changes to herbs and spices, added dry white wine and corn) from: https://www.ice.edu/blog/frank-proto-crab-chowder-recipe
And informed somewhat by: https://www.food.com/recipe/potato-crab-chowder-79222?scale=6&units=us https://www.food.com/recipe/chunky-potato-crab-chowder-332751 https://www.simplyrecipes.com/recipes/crab_bisque/
As well as several other internet crab, clam and other chowder recipes.
—————————————————————————————————————————————————————————————————————————————INGREDIENTS:
——————————-200 g cooked mud crab meat extracted from their shells, (I used one large leg, 6 thin legs). Reserve the cracked shells and internal crab-cooking water,
20 g butter,
1 small (~50g) brown onion, medium diced,
1 clove garlic, thinly sliced,
1 stalk (~100 g) celery, medium diced
2 medium potatoes (~450 g), peeled, diced to ~15 mm,
800 ml prawn stock (see notes),
1 bay leaf,
3 tsp finely chopped curly parsley,
1 small can of corn kernels,
0.5 cup dry white wine,
1 tiny malaquetinha chilli (approx one good pinch of Hoyts chilli flakes) (option: use cracked or ground pepper)
Cornflour.—————————————————————————————————————————————————————————————————————————————
METHOD:
——————-Carefully remove all the crab meat from the shell, keeping the pieces of meat as large as possible. Reserve the cracked shell pieces and any cooking water that came out of the crab. Refrigerate crab meat until needed.
In a large saucepan, put the reserved shell and internal crab-cooking water. Just cover the shell fragments with boiling water. Simmer covered for at least 1 hour (preferably 2 hrs) to extract the remaining flavours from the crab.
Strain the stock into a large bowl. Cover to settle.
Rinse any remaining crab shell fragments from the saucepan. You will notice dark red stains above the previous water line. Do not clean these out – they are crab colour and flavour.
Add butter and melt. Add onion and garlic, sweat until soft with no color.
Gently pour the crab stock back into the saucepan, ensuring any tiny fragments of shell settled in the bottom of the bowl don’t enter the saucepan. Some very fine white material will inevitably be swept in, but that’s likely not shell – it’s crab protein. Shell is slightly more dense. Stop before it’s too late though.
Add prawn stock, “juice” from corn can, celery, potatoes, chilli, half the parsley and the bay leaf. Simmer until potato is tender, about 25 minutes. Remove from heat.
Puree half of the soup in a blender and return to the pot. (I actually made sloppy mash with a fork, adding white wine to thin the potato, but I think a blender would be better.)
Add remaining white wine and corn kernels. Bring back to a simmer.
Thicken if necessary with cornflour slurry. (I used about 3 tablespoons of cornflour.)
Season with salt and pepper, but only if absolutely necessary.
Add the crab meat and remaining parsely to heat through. Try to leave the crab meat as whole as possible.
Serve and enjoy.
—————————————————————————————————————————————————————————————————————————————
NOTES:
—————-I had pre-made the prawn stock from prawn heads and shells Technique is similar to making the crab-shell stock. Cut the prawn heads length-wise, so all the flavour can be extracted. Simmer, just covered with water for around two hours. The initial pink colour of the stock will change through pale orange to brown. It makes no difference to flavour, but I prefer my stock to remain a bit pink.
Sieve, settle and pour off stock. Stock can be frozen and used later.
Many internet recipes add vegetables, herbs and spices to meat stock. I don’t. I prefer my stock unadulterated.
I think next time I’d use 3 potatoes, for about 600 g, and use a blender. I might not need to use cornflour, or at least somewhat less.
Most internet chowder recipes use a wheat flour roux as the thickener.
I think the recipe could be easily adapted for any meat and matched stock. eg clam and shellfish stock, fish and fish stock, chicken and chicken stock, ham and ham stock, etc.
Interestingly, despite crab meat tasting slightly sweet, it had no sugars in it.
https://www.foodstandards.gov.au/science/monitoringnutrients/afcd/Pages/fooddetails.aspx?PFKID=F003243
—————————————————————————————————————————————————————————————————————————————
Sounds good. I’ll have to make some prawn stock next time I get whole prawns.
Bubblecar said:
Michael V said:
CRAB CHOWDER
————————————-
A recipe by Michael V.Yields two generous servings, each about 1580 kJ.
Modified very significantly (specifically: no bacon, no sherry, no cream, changes to herbs and spices, added dry white wine and corn) from: https://www.ice.edu/blog/frank-proto-crab-chowder-recipe
And informed somewhat by: https://www.food.com/recipe/potato-crab-chowder-79222?scale=6&units=us https://www.food.com/recipe/chunky-potato-crab-chowder-332751 https://www.simplyrecipes.com/recipes/crab_bisque/
As well as several other internet crab, clam and other chowder recipes.
—————————————————————————————————————————————————————————————————————————————INGREDIENTS:
——————————-200 g cooked mud crab meat extracted from their shells, (I used one large leg, 6 thin legs). Reserve the cracked shells and internal crab-cooking water,
20 g butter,
1 small (~50g) brown onion, medium diced,
1 clove garlic, thinly sliced,
1 stalk (~100 g) celery, medium diced
2 medium potatoes (~450 g), peeled, diced to ~15 mm,
800 ml prawn stock (see notes),
1 bay leaf,
3 tsp finely chopped curly parsley,
1 small can of corn kernels,
0.5 cup dry white wine,
1 tiny malaquetinha chilli (approx one good pinch of Hoyts chilli flakes) (option: use cracked or ground pepper)
Cornflour.—————————————————————————————————————————————————————————————————————————————
METHOD:
——————-Carefully remove all the crab meat from the shell, keeping the pieces of meat as large as possible. Reserve the cracked shell pieces and any cooking water that came out of the crab. Refrigerate crab meat until needed.
In a large saucepan, put the reserved shell and internal crab-cooking water. Just cover the shell fragments with boiling water. Simmer covered for at least 1 hour (preferably 2 hrs) to extract the remaining flavours from the crab.
Strain the stock into a large bowl. Cover to settle.
Rinse any remaining crab shell fragments from the saucepan. You will notice dark red stains above the previous water line. Do not clean these out – they are crab colour and flavour.
Add butter and melt. Add onion and garlic, sweat until soft with no color.
Gently pour the crab stock back into the saucepan, ensuring any tiny fragments of shell settled in the bottom of the bowl don’t enter the saucepan. Some very fine white material will inevitably be swept in, but that’s likely not shell – it’s crab protein. Shell is slightly more dense. Stop before it’s too late though.
Add prawn stock, “juice” from corn can, celery, potatoes, chilli, half the parsley and the bay leaf. Simmer until potato is tender, about 25 minutes. Remove from heat.
Puree half of the soup in a blender and return to the pot. (I actually made sloppy mash with a fork, adding white wine to thin the potato, but I think a blender would be better.)
Add remaining white wine and corn kernels. Bring back to a simmer.
Thicken if necessary with cornflour slurry. (I used about 3 tablespoons of cornflour.)
Season with salt and pepper, but only if absolutely necessary.
Add the crab meat and remaining parsely to heat through. Try to leave the crab meat as whole as possible.
Serve and enjoy.
—————————————————————————————————————————————————————————————————————————————
NOTES:
—————-I had pre-made the prawn stock from prawn heads and shells Technique is similar to making the crab-shell stock. Cut the prawn heads length-wise, so all the flavour can be extracted. Simmer, just covered with water for around two hours. The initial pink colour of the stock will change through pale orange to brown. It makes no difference to flavour, but I prefer my stock to remain a bit pink.
Sieve, settle and pour off stock. Stock can be frozen and used later.
Many internet recipes add vegetables, herbs and spices to meat stock. I don’t. I prefer my stock unadulterated.
I think next time I’d use 3 potatoes, for about 600 g, and use a blender. I might not need to use cornflour, or at least somewhat less.
Most internet chowder recipes use a wheat flour roux as the thickener.
I think the recipe could be easily adapted for any meat and matched stock. eg clam and shellfish stock, fish and fish stock, chicken and chicken stock, ham and ham stock, etc.
Interestingly, despite crab meat tasting slightly sweet, it had no sugars in it.
https://www.foodstandards.gov.au/science/monitoringnutrients/afcd/Pages/fooddetails.aspx?PFKID=F003243
—————————————————————————————————————————————————————————————————————————————
Sounds good. I’ll have to make some prawn stock next time I get whole prawns.
Mrs V gave a highly favourable review. She loved it, and wants me to do it whenever we score a mud crab.
I reckon substituting prawn meat for crab meat in the chowder would be lovely too.
Michael V said:
Bubblecar said:
Michael V said:
CRAB CHOWDER
————————————-
A recipe by Michael V.Yields two generous servings, each about 1580 kJ.
Modified very significantly (specifically: no bacon, no sherry, no cream, changes to herbs and spices, added dry white wine and corn) from: https://www.ice.edu/blog/frank-proto-crab-chowder-recipe
And informed somewhat by: https://www.food.com/recipe/potato-crab-chowder-79222?scale=6&units=us https://www.food.com/recipe/chunky-potato-crab-chowder-332751 https://www.simplyrecipes.com/recipes/crab_bisque/
As well as several other internet crab, clam and other chowder recipes.
—————————————————————————————————————————————————————————————————————————————INGREDIENTS:
——————————-200 g cooked mud crab meat extracted from their shells, (I used one large leg, 6 thin legs). Reserve the cracked shells and internal crab-cooking water,
20 g butter,
1 small (~50g) brown onion, medium diced,
1 clove garlic, thinly sliced,
1 stalk (~100 g) celery, medium diced
2 medium potatoes (~450 g), peeled, diced to ~15 mm,
800 ml prawn stock (see notes),
1 bay leaf,
3 tsp finely chopped curly parsley,
1 small can of corn kernels,
0.5 cup dry white wine,
1 tiny malaquetinha chilli (approx one good pinch of Hoyts chilli flakes) (option: use cracked or ground pepper)
Cornflour.—————————————————————————————————————————————————————————————————————————————
METHOD:
——————-Carefully remove all the crab meat from the shell, keeping the pieces of meat as large as possible. Reserve the cracked shell pieces and any cooking water that came out of the crab. Refrigerate crab meat until needed.
In a large saucepan, put the reserved shell and internal crab-cooking water. Just cover the shell fragments with boiling water. Simmer covered for at least 1 hour (preferably 2 hrs) to extract the remaining flavours from the crab.
Strain the stock into a large bowl. Cover to settle.
Rinse any remaining crab shell fragments from the saucepan. You will notice dark red stains above the previous water line. Do not clean these out – they are crab colour and flavour.
Add butter and melt. Add onion and garlic, sweat until soft with no color.
Gently pour the crab stock back into the saucepan, ensuring any tiny fragments of shell settled in the bottom of the bowl don’t enter the saucepan. Some very fine white material will inevitably be swept in, but that’s likely not shell – it’s crab protein. Shell is slightly more dense. Stop before it’s too late though.
Add prawn stock, “juice” from corn can, celery, potatoes, chilli, half the parsley and the bay leaf. Simmer until potato is tender, about 25 minutes. Remove from heat.
Puree half of the soup in a blender and return to the pot. (I actually made sloppy mash with a fork, adding white wine to thin the potato, but I think a blender would be better.)
Add remaining white wine and corn kernels. Bring back to a simmer.
Thicken if necessary with cornflour slurry. (I used about 3 tablespoons of cornflour.)
Season with salt and pepper, but only if absolutely necessary.
Add the crab meat and remaining parsely to heat through. Try to leave the crab meat as whole as possible.
Serve and enjoy.
—————————————————————————————————————————————————————————————————————————————
NOTES:
—————-I had pre-made the prawn stock from prawn heads and shells Technique is similar to making the crab-shell stock. Cut the prawn heads length-wise, so all the flavour can be extracted. Simmer, just covered with water for around two hours. The initial pink colour of the stock will change through pale orange to brown. It makes no difference to flavour, but I prefer my stock to remain a bit pink.
Sieve, settle and pour off stock. Stock can be frozen and used later.
Many internet recipes add vegetables, herbs and spices to meat stock. I don’t. I prefer my stock unadulterated.
I think next time I’d use 3 potatoes, for about 600 g, and use a blender. I might not need to use cornflour, or at least somewhat less.
Most internet chowder recipes use a wheat flour roux as the thickener.
I think the recipe could be easily adapted for any meat and matched stock. eg clam and shellfish stock, fish and fish stock, chicken and chicken stock, ham and ham stock, etc.
Interestingly, despite crab meat tasting slightly sweet, it had no sugars in it.
https://www.foodstandards.gov.au/science/monitoringnutrients/afcd/Pages/fooddetails.aspx?PFKID=F003243
—————————————————————————————————————————————————————————————————————————————
Sounds good. I’ll have to make some prawn stock next time I get whole prawns.
Mrs V gave a highly favourable review. She loved it, and wants me to do it whenever we score a mud crab.
I reckon substituting prawn meat for crab meat in the chowder would be lovely too.
Ah ha, there it is.
No crab (except tinned) in the Coles I order from, but they do have lobster tails.
I’ll get one and some prawns with my next order.
Bubblecar said:
No crab (except tinned) in the Coles I order from, but they do have lobster tails.I’ll get one and some prawns with my next order.
Lobster is too expensive for us, but good luck.
:)
Bubblecar said:
Beef bourguignon now simmering. It’s delicious already but will be even better in 1.5 hours when it’s ready.Towards the end, a load of quartered mushrooms will be cooked in butter with extra garlic and added to the rest along with some fresh parsley.
Will be served on a bed of mashed potato. But there’ll be shedloads left over for freezing etc.
It has half a bottle of this very pleasant red in it, a glass of which I’m now sampling.
At sibeen’s insistence, here’s the recipe (I’m doing the stovetop version in a Scanpan dutch oven).
Be warned, you’ll need a little more oil/butter for the early stages of cooking than this recipe specifies.
https://cafedelites.com/beef-bourguignon/
sibeen said:
We have a perfectly good recipe thread. you lot.stomps off
Alright
Chickpea, tomato and spinach Curry
It’s quite nice. Not something I’d want to eat all the time, but the flavours are good.
Because I am still using the late season tomatoes, I tried another tomato dish. We liked it. (I forgot to put in the sage, but I did add some garlic). I also didn’t actually measure the ingredients, I just used what I had. I used fresh breadcrumbs because I had a stale loaf to break up.
TOMATO & BACON LAYER
Serves 4
500g tomatoes
1Tb oil
1 chopped medium onion
250g roughly chopped bacon
500g breadcrumbs
1 whole egg and 2 yolks, beaten
1 tsp chopped fresh sage
salt and pepper to taste
1-2 Tb chopped fresh parsley
Oil a 1.25litre ovenproof dish liberally. Skin tomatoes (I don’t bother skinning tomatoes) and slice thickly. Heat oil in a frying pan (I used a wok) and fry the onion until tender, add bacon and fry for 5 minutes. (I just put the onion and bacon into the wok and cooked until things started to get a bit crispy). In a large bowl mix together breadcrumbs, egg and yolks, then add onion and bacon mix and mix it all together. Layer bacon and breadcrumb mixture with tomatoes in the prepared dish, sprinkling sage, salt and pepper on each layer. Finish with a layer of tomatoes (I sprinkled breadcrumb mix on top to crisp up. I like crispy). Baek in a moderat oven at 190C for 30-40 minutes until set/cooked. Sprinkle with chopped parsley to serve.
buffy said:
Because I am still using the late season tomatoes, I tried another tomato dish. We liked it. (I forgot to put in the sage, but I did add some garlic). I also didn’t actually measure the ingredients, I just used what I had. I used fresh breadcrumbs because I had a stale loaf to break up.TOMATO & BACON LAYER
Serves 4
500g tomatoes
1Tb oil
1 chopped medium onion
250g roughly chopped bacon
500g breadcrumbs
1 whole egg and 2 yolks, beaten
1 tsp chopped fresh sage
salt and pepper to taste
1-2 Tb chopped fresh parsleyOil a 1.25litre ovenproof dish liberally. Skin tomatoes (I don’t bother skinning tomatoes) and slice thickly. Heat oil in a frying pan (I used a wok) and fry the onion until tender, add bacon and fry for 5 minutes. (I just put the onion and bacon into the wok and cooked until things started to get a bit crispy). In a large bowl mix together breadcrumbs, egg and yolks, then add onion and bacon mix and mix it all together. Layer bacon and breadcrumb mixture with tomatoes in the prepared dish, sprinkling sage, salt and pepper on each layer. Finish with a layer of tomatoes (I sprinkled breadcrumb mix on top to crisp up. I like crispy). Baek in a moderat oven at 190C for 30-40 minutes until set/cooked. Sprinkle with chopped parsley to serve.
What did you do with the 2 left over egg whites?
Peak Warming Man said:
buffy said:
Because I am still using the late season tomatoes, I tried another tomato dish. We liked it. (I forgot to put in the sage, but I did add some garlic). I also didn’t actually measure the ingredients, I just used what I had. I used fresh breadcrumbs because I had a stale loaf to break up.TOMATO & BACON LAYER
Serves 4
500g tomatoes
1Tb oil
1 chopped medium onion
250g roughly chopped bacon
500g breadcrumbs
1 whole egg and 2 yolks, beaten
1 tsp chopped fresh sage
salt and pepper to taste
1-2 Tb chopped fresh parsleyOil a 1.25litre ovenproof dish liberally. Skin tomatoes (I don’t bother skinning tomatoes) and slice thickly. Heat oil in a frying pan (I used a wok) and fry the onion until tender, add bacon and fry for 5 minutes. (I just put the onion and bacon into the wok and cooked until things started to get a bit crispy). In a large bowl mix together breadcrumbs, egg and yolks, then add onion and bacon mix and mix it all together. Layer bacon and breadcrumb mixture with tomatoes in the prepared dish, sprinkling sage, salt and pepper on each layer. Finish with a layer of tomatoes (I sprinkled breadcrumb mix on top to crisp up. I like crispy). Baek in a moderat oven at 190C for 30-40 minutes until set/cooked. Sprinkle with chopped parsley to serve.
What did you do with the 2 left over egg whites?
Put them in the Vinnies Bin.
Peak Warming Man said:
buffy said:
Because I am still using the late season tomatoes, I tried another tomato dish. We liked it. (I forgot to put in the sage, but I did add some garlic). I also didn’t actually measure the ingredients, I just used what I had. I used fresh breadcrumbs because I had a stale loaf to break up.TOMATO & BACON LAYER
Serves 4
500g tomatoes
1Tb oil
1 chopped medium onion
250g roughly chopped bacon
500g breadcrumbs
1 whole egg and 2 yolks, beaten
1 tsp chopped fresh sage
salt and pepper to taste
1-2 Tb chopped fresh parsleyOil a 1.25litre ovenproof dish liberally. Skin tomatoes (I don’t bother skinning tomatoes) and slice thickly. Heat oil in a frying pan (I used a wok) and fry the onion until tender, add bacon and fry for 5 minutes. (I just put the onion and bacon into the wok and cooked until things started to get a bit crispy). In a large bowl mix together breadcrumbs, egg and yolks, then add onion and bacon mix and mix it all together. Layer bacon and breadcrumb mixture with tomatoes in the prepared dish, sprinkling sage, salt and pepper on each layer. Finish with a layer of tomatoes (I sprinkled breadcrumb mix on top to crisp up. I like crispy). Baek in a moderat oven at 190C for 30-40 minutes until set/cooked. Sprinkle with chopped parsley to serve.
What did you do with the 2 left over egg whites?
I didn’t. I just used one egg. If I was making more, I’d use 2 eggs. I often don’t bother to use just yolks. But if I do, then I can make meringue with the leftover whites!
bump for MV.
Bogsnorkler said:
bump for MV.
Ta.
Egg, tomato and broccoli stir-fry
—————————————————————-
Yields 2 servings, about 800 kJ each.
MDV original, based very loosely on this recipe:
https://thewoksoflife.com/stir-fried-tomato-and-egg/
————————————————————————————————————————————————————————————————————————————
PREP TIME: 10 minutes.
————————————————-
INGREDIENTS (Serves 2):
——————————————————
2 medium tomatoes (about 150g each), chopped into sixteenths, each tomato in a separate bowl.
35g Broccoli florets cut into bite-sized pieces.
3 eggs, beaten
2 cloves of garlic (~6 g)
1 Malaquetinha chilli (ie, a small amount of chilli to taste).
2 teaspoon oil (one for eggs, one for veges).
1 tsp cornflour (veges).
1.5 tsp light soy sauce (veges).
————————————————————————————————————————————————————————————————————————————
METHOD:
——————-
Oil wok (1 tsp) and cook beaten eggs. Chop into pieces and set aside.
Oil wok, put in one bowl of tomato pieces, and stir-fry until mostly sauce-like. Meanwhile, crush the garlic into the cooking tomatoes, scissor-cut chilli into the tomatoes and add light soy sauce.
When the first lot of tomatoes are well-cooked add wetted cornflour, then the second bowl of tomato and the broccoli. Heat though, then add the chopped cooked egg pieces for thirty seconds or so to heat through.
You should end up with piping hot egg pieces, tomato pieces and small broccoli florets in a thick lightly spiced tomato sauce.
————————————————————————————————————————————————————————————————————————————
That sounds rather tasty, ta. I will use a bit of Xanthan gum instead.
Sorry; wrong fred.
buffy said:
I just made a fresh batch of Xinjiang spice mix. Gosh it smells good, even though I didn’t bother with the toasting of the Szechuan peppers and cumin seed. I’m sure they will get toasted in the cooking later.
Could you post the recipe for the spice mix here please?
Michael V said:
buffy said:
I just made a fresh batch of Xinjiang spice mix. Gosh it smells good, even though I didn’t bother with the toasting of the Szechuan peppers and cumin seed. I’m sure they will get toasted in the cooking later.
Could you post the recipe for the spice mix here please?
Certainly can…I couldn’t remember if I’d given it to you or not. It’s from geniuskitchen.com. But I’ll include my translations into tsp…because I make a half quantity at a time because my spice grinder is small, and tsp are easier to handle.
1/4 cup (3Tb, 12tsp) cumin seed
2Tb (8tsp) dried szechuan chili flakes (I use whatever chili flakes I can get hold of)
2Tb (8tsp) black peppercorns
1Tb (4tsp) szechuan peppercorns
1Tb (4tsp) ground ginger powder
1Tb (4tsp) garlic powder
1 1/2 tsp chili powder
1 1/2 tsp sea salt
Toast szechuan peppercorns until fragrant. Toast cumin seeds until lightly browned. Grind szechuan peppercorns, cumin seeds, chili flakes and black peppercorns in a spice grinder. Stir in remaining ingredients.
I just basically dump all the stuff into the grinder and grind it. It works fine and I don’t think the toasting bit makes any difference to the flavour really. I’m not sure the salt content is high enough, but I usually just use this mix as a rub, and then sprinkle some garlic salt onto the meat as well. This mix is absolutely magnificent on lamb. A couple of nights ago I put it on lamb barbecue chops and cooked them on a grill on an open fire outside. YUM!
buffy said:
Michael V said:
buffy said:
I just made a fresh batch of Xinjiang spice mix. Gosh it smells good, even though I didn’t bother with the toasting of the Szechuan peppers and cumin seed. I’m sure they will get toasted in the cooking later.
Could you post the recipe for the spice mix here please?
Certainly can…I couldn’t remember if I’d given it to you or not. It’s from geniuskitchen.com. But I’ll include my translations into tsp…because I make a half quantity at a time because my spice grinder is small, and tsp are easier to handle.
1/4 cup (3Tb, 12tsp) cumin seed
2Tb (8tsp) dried szechuan chili flakes (I use whatever chili flakes I can get hold of)
2Tb (8tsp) black peppercorns
1Tb (4tsp) szechuan peppercorns
1Tb (4tsp) ground ginger powder
1Tb (4tsp) garlic powder
1 1/2 tsp chili powder
1 1/2 tsp sea saltToast szechuan peppercorns until fragrant. Toast cumin seeds until lightly browned. Grind szechuan peppercorns, cumin seeds, chili flakes and black peppercorns in a spice grinder. Stir in remaining ingredients.
I just basically dump all the stuff into the grinder and grind it. It works fine and I don’t think the toasting bit makes any difference to the flavour really. I’m not sure the salt content is high enough, but I usually just use this mix as a rub, and then sprinkle some garlic salt onto the meat as well. This mix is absolutely magnificent on lamb. A couple of nights ago I put it on lamb barbecue chops and cooked them on a grill on an open fire outside. YUM!
Thank you.
:)
Sardine and Potato Fishcakes
—————————————————————————————————————————————————————————————————————————————
8 Fishcakes, (4 servings) ~690 kJ each serving or 345 kJ per fishcake.
Abstracted from this and several other internet recipes:
https://cookingonabootstrap.com/2018/09/12/tinned-spud-fishcake-recipe/
—————————————————————————————————————————————————————————————————————————————
INGREDIENTS:
400 potatoes – (skin on, julienned with King Kutter – tear up any big pieces of skin that remain)
1 tin sardines
……………………………………………………………………………………………1-2 Tbs flour
2 Tbs lemon or lime juice
1Tbs Gochujang
15 g Garlic Chives
………………………………………………..A little oil to brush tops – to brown up. (0.5 Tsp?) Maybe not necessary
—————————————————————————————————————————————————————————————————————————————
METHOD:
Microwave potato sticks in a covered bowl until super-soft – around 9 minutes.
Roughly mash the cooked potato sticks with the oil from the sardine tin, the lemon juice and the gochujang.
Add and flake the sardines evenly into the mixture.
Beat in 1 tablespoon of flour until the mixture is stiff, not sloppy. Test it by scooping some on your spoon and holding it upside down. If it stays in place, you’re good to go. If it slops off, you need a little more flour.
……………….Refrigerate for at least half an hour to firm; this stops the fishcakes falling apart in the pan.
Preheat oven to 180 ° C.
………..Note: may be unnecessary, see also next paragraph……….Line an oven pan with a sheet of baking paper.
………..Divide mixture in bowl into quarters, using a silicone spatula. Lift one quarter onto a clean plate. Reshape with the spatula and divide into two pieces. Squash each piece onto the baking paper laid onto oven pan, carefully sliding spatula off the pattie. Repeat, for four patties.
Reserve the other half of the mixture in the fridge for the following evening.
………….Bake in the oven for around 12 minutes under the grill or until golden. Turn and crisp up the other side (10 minutes?)
—————————————————————————————————————————————————————————————————————————————
NOTES:
(The spatula brings a little oil to the top and bottom surface, negating the need to oil the baking paper, and need to oil the top of the pattie to brown it. It also negates the need to flour the hands before rolling. )
For a change, why not try these extra ingredients:
parsley
dijon mustard
onion
lemon zest
garlic
ginger
Mrs V found a recipe she want to try. One of the ingredients is “Tempura Flour”. Woolies don’t have it. After a bit of a look around the electric internet, I found that plain flour with some cornflour or potato starch added would be a reasonable substitute, but most didn’t say the ratios. I found a Japanese cooking site that does. 5:1, wheat flour : cornflour. There was a bit of preamble, which I read.
I got the biggest surprise; tempura was introduced to the Japanese by the Portuguese in the 16th century.
https://sudachirecipes.com/authentic-tempura-batter/
https://en.wikipedia.org/wiki/Peixinhos_da_horta
https://en.wikipedia.org/wiki/Tempura#History
Dressing for Chicken Caesar Salad.
You need a largish jar with a tight fitting lid. Put into the jar 3Tb olive oil, 1Tb lemon juice, 1Tb sour cream, 1/2 tsp Worstershire sauce and 1 tsp Dijon mustard. Shake the hell out of it until it all combines. Simple, easy and delish.
buffy said:
Dressing for Chicken Caesar Salad.You need a largish jar with a tight fitting lid. Put into the jar 3Tb olive oil, 1Tb lemon juice, 1Tb sour cream, 1/2 tsp Worstershire sauce and 1 tsp Dijon mustard. Shake the hell out of it until it all combines. Simple, easy and delish.
Thanks, buffy, i’ve saved that.
If i’d been on the ball enough to remember in the supermarket today that i need Dijon mustard (which i thought of, and promptly forgot about again), I might have thought it a good idea to also get mayonnaise and even sour cream. But, of course, i was not.
Next time: a shopping list.
captain_spalding said:
Next time: a shopping list.
Yeah. Lucky you put that in, or I would have jumped in with the suggestion.
Not done your groceries and your nephew is visiting because your sister in law got a short-notice shift and you cbf cooking something proper and he doesn’t want to eat fruit and he doesn’t like the leftover Korean BBQ meat because it’s too spicy?
This has probably happened to you several times, it’s a growing problem in this troubled era.
I recommend the Spam Leicester. Simply put a couple of slices of spam in the air fryer with a small chunk of Red Leicester on each for about 6 minutes, then decorate with tomato sauce and cocktail onions.
Remember our slogan. Spam Leicester: eh you’ll eat it if you’re hungry.
dv said:
Not done your groceries and your nephew is visiting because your sister in law got a short-notice shift and you cbf cooking something proper and he doesn’t want to eat fruit and he doesn’t like the leftover Korean BBQ meat because it’s too spicy?This has probably happened to you several times, it’s a growing problem in this troubled era.
I recommend the Spam Leicester. Simply put a couple of slices of spam in the air fryer with a small chunk of Red Leicester on each for about 6 minutes, then decorate with tomato sauce and cocktail onions.
Remember our slogan. Spam Leicester: eh you’ll eat it if you’re hungry.
:)
dv said:
Not done your groceries and your nephew is visiting because your sister in law got a short-notice shift and you cbf cooking something proper and he doesn’t want to eat fruit and he doesn’t like the leftover Korean BBQ meat because it’s too spicy?This has probably happened to you several times, it’s a growing problem in this troubled era.
I recommend the Spam Leicester. Simply put a couple of slices of spam in the air fryer with a small chunk of Red Leicester on each for about 6 minutes, then decorate with tomato sauce and cocktail onions.
Remember our slogan. Spam Leicester: eh you’ll eat it if you’re hungry.
Well good luck finding a cheese shop that has Red Leicester squire.
Peak Warming Man said:
dv said:
Not done your groceries and your nephew is visiting because your sister in law got a short-notice shift and you cbf cooking something proper and he doesn’t want to eat fruit and he doesn’t like the leftover Korean BBQ meat because it’s too spicy?This has probably happened to you several times, it’s a growing problem in this troubled era.
I recommend the Spam Leicester. Simply put a couple of slices of spam in the air fryer with a small chunk of Red Leicester on each for about 6 minutes, then decorate with tomato sauce and cocktail onions.
Remember our slogan. Spam Leicester: eh you’ll eat it if you’re hungry.
Well good luck finding a cheese shop that has Red Leicester squire.
We’re not far from the Cheese Cathedral and I happened to have some RL on hand.
dv said:
Peak Warming Man said:
dv said:
Not done your groceries and your nephew is visiting because your sister in law got a short-notice shift and you cbf cooking something proper and he doesn’t want to eat fruit and he doesn’t like the leftover Korean BBQ meat because it’s too spicy?This has probably happened to you several times, it’s a growing problem in this troubled era.
I recommend the Spam Leicester. Simply put a couple of slices of spam in the air fryer with a small chunk of Red Leicester on each for about 6 minutes, then decorate with tomato sauce and cocktail onions.
Remember our slogan. Spam Leicester: eh you’ll eat it if you’re hungry.
Well good luck finding a cheese shop that has Red Leicester squire.
We’re not far from the Cheese Cathedral and I happened to have some RL on hand.
Cheese Cathedral sounds inviting.
Bubblecar said:
dv said:
Peak Warming Man said:Well good luck finding a cheese shop that has Red Leicester squire.
We’re not far from the Cheese Cathedral and I happened to have some RL on hand.
Cheese Cathedral sounds inviting.
It’s pretty great
Peak Warming Man said:
dv said:
Not done your groceries and your nephew is visiting because your sister in law got a short-notice shift and you cbf cooking something proper and he doesn’t want to eat fruit and he doesn’t like the leftover Korean BBQ meat because it’s too spicy?This has probably happened to you several times, it’s a growing problem in this troubled era.
I recommend the Spam Leicester. Simply put a couple of slices of spam in the air fryer with a small chunk of Red Leicester on each for about 6 minutes, then decorate with tomato sauce and cocktail onions.
Remember our slogan. Spam Leicester: eh you’ll eat it if you’re hungry.
Well good luck finding a cheese shop that has Red Leicester squire.
They generally have it Woolies.
Peak Warming Man said:
dv said:
Not done your groceries and your nephew is visiting because your sister in law got a short-notice shift and you cbf cooking something proper and he doesn’t want to eat fruit and he doesn’t like the leftover Korean BBQ meat because it’s too spicy?This has probably happened to you several times, it’s a growing problem in this troubled era.
I recommend the Spam Leicester. Simply put a couple of slices of spam in the air fryer with a small chunk of Red Leicester on each for about 6 minutes, then decorate with tomato sauce and cocktail onions.
Remember our slogan. Spam Leicester: eh you’ll eat it if you’re hungry.
Well good luck finding a cheese shop that has Red Leicester squire.
I’m fairly sure I’ve seen it in our Woollies…
buffy said:
Peak Warming Man said:
dv said:
Not done your groceries and your nephew is visiting because your sister in law got a short-notice shift and you cbf cooking something proper and he doesn’t want to eat fruit and he doesn’t like the leftover Korean BBQ meat because it’s too spicy?This has probably happened to you several times, it’s a growing problem in this troubled era.
I recommend the Spam Leicester. Simply put a couple of slices of spam in the air fryer with a small chunk of Red Leicester on each for about 6 minutes, then decorate with tomato sauce and cocktail onions.
Remember our slogan. Spam Leicester: eh you’ll eat it if you’re hungry.
Well good luck finding a cheese shop that has Red Leicester squire.
I’m fairly sure I’ve seen it in our Woollies…
Coles stock two kinds of imported British Red Leicester as well as the local Tasmanian version.
https://www.instagram.com/chef.sam.black/
Sam Cooper
Chef
Fermenter, author, photographer, gardener 🌱
Sharing recipes and ideas 🥗
My cookbook ⬇️
farmerandchef.co.uk/link-page
When preparing the sprouts, it’s important to remove the woody stem part and outside layers. Anything that’s damaged or has the potential to hold soil or insects inside could cause the ferment to go bad. I removed the outside layers and let them soak in some fresh cold water for 30 minutes before giving them a wash and adding them to the jar. Despite how compact sprouts are, the brine made its way all the way inside the layers, so much so that they squirt fiery kimchi juice as you bite into them!
For this exact recipe you’ll need:
2ltr jar
300g weight
900g sprouts
1 large carrot
1 large piece of ginger root
2 garlic cloves
As much chilli as you like (gochugaru if you want that classic kimchi heat)
1ltr fresh cold water
2% sea salt*
Add all the ingredients into a jar together, close the lid and shake until the salt is dissolved. Then pop the lid open, wipe the sides down, and add a weight to keep the ingredients submerged. They might not be under the brine to begin with, but should be by day 2-3 as the salt draws moisture from the sprouts.
Burp the jar daily and leave in a cupboard for the first 2-3 weeks. After day 5 it should taste noticeably sour and smell STRONGLY of sprouts (warning). By day 28-30 the smell will have faded and given way to a more acidic, fiery smell but no more sproutiness.
kii said:
https://www.instagram.com/chef.sam.black/Sam Cooper
Chef
Fermenter, author, photographer, gardener 🌱
Sharing recipes and ideas 🥗
My cookbook ⬇️
farmerandchef.co.uk/link-pageWhen preparing the sprouts, it’s important to remove the woody stem part and outside layers. Anything that’s damaged or has the potential to hold soil or insects inside could cause the ferment to go bad. I removed the outside layers and let them soak in some fresh cold water for 30 minutes before giving them a wash and adding them to the jar. Despite how compact sprouts are, the brine made its way all the way inside the layers, so much so that they squirt fiery kimchi juice as you bite into them!
For this exact recipe you’ll need:
2ltr jar
300g weight
900g sprouts
1 large carrot
1 large piece of ginger root
2 garlic cloves
As much chilli as you like (gochugaru if you want that classic kimchi heat)
1ltr fresh cold water
2% sea salt*
- This is roughly 50g for me, but will vary depending on the weight of carrot, garlic, ginger and chilli that you add.
Add all the ingredients into a jar together, close the lid and shake until the salt is dissolved. Then pop the lid open, wipe the sides down, and add a weight to keep the ingredients submerged. They might not be under the brine to begin with, but should be by day 2-3 as the salt draws moisture from the sprouts.
Burp the jar daily and leave in a cupboard for the first 2-3 weeks. After day 5 it should taste noticeably sour and smell STRONGLY of sprouts (warning). By day 28-30 the smell will have faded and given way to a more acidic, fiery smell but no more sproutiness.
Thanks for that.
Michael V said:
kii said:
https://www.instagram.com/chef.sam.black/Sam Cooper
Chef
Fermenter, author, photographer, gardener 🌱
Sharing recipes and ideas 🥗
My cookbook ⬇️
farmerandchef.co.uk/link-pageWhen preparing the sprouts, it’s important to remove the woody stem part and outside layers. Anything that’s damaged or has the potential to hold soil or insects inside could cause the ferment to go bad. I removed the outside layers and let them soak in some fresh cold water for 30 minutes before giving them a wash and adding them to the jar. Despite how compact sprouts are, the brine made its way all the way inside the layers, so much so that they squirt fiery kimchi juice as you bite into them!
For this exact recipe you’ll need:
2ltr jar
300g weight
900g sprouts
1 large carrot
1 large piece of ginger root
2 garlic cloves
As much chilli as you like (gochugaru if you want that classic kimchi heat)
1ltr fresh cold water
2% sea salt*
- This is roughly 50g for me, but will vary depending on the weight of carrot, garlic, ginger and chilli that you add.
Add all the ingredients into a jar together, close the lid and shake until the salt is dissolved. Then pop the lid open, wipe the sides down, and add a weight to keep the ingredients submerged. They might not be under the brine to begin with, but should be by day 2-3 as the salt draws moisture from the sprouts.
Burp the jar daily and leave in a cupboard for the first 2-3 weeks. After day 5 it should taste noticeably sour and smell STRONGLY of sprouts (warning). By day 28-30 the smell will have faded and given way to a more acidic, fiery smell but no more sproutiness.
Thanks for that.
The video of him frying the kimchi sprouts is delicious. It’s on the Instagram link.
kii said:
Michael V said:
kii said:
https://www.instagram.com/chef.sam.black/Sam Cooper
Chef
Fermenter, author, photographer, gardener 🌱
Sharing recipes and ideas 🥗
My cookbook ⬇️
farmerandchef.co.uk/link-pageWhen preparing the sprouts, it’s important to remove the woody stem part and outside layers. Anything that’s damaged or has the potential to hold soil or insects inside could cause the ferment to go bad. I removed the outside layers and let them soak in some fresh cold water for 30 minutes before giving them a wash and adding them to the jar. Despite how compact sprouts are, the brine made its way all the way inside the layers, so much so that they squirt fiery kimchi juice as you bite into them!
For this exact recipe you’ll need:
2ltr jar
300g weight
900g sprouts
1 large carrot
1 large piece of ginger root
2 garlic cloves
As much chilli as you like (gochugaru if you want that classic kimchi heat)
1ltr fresh cold water
2% sea salt*
- This is roughly 50g for me, but will vary depending on the weight of carrot, garlic, ginger and chilli that you add.
Add all the ingredients into a jar together, close the lid and shake until the salt is dissolved. Then pop the lid open, wipe the sides down, and add a weight to keep the ingredients submerged. They might not be under the brine to begin with, but should be by day 2-3 as the salt draws moisture from the sprouts.
Burp the jar daily and leave in a cupboard for the first 2-3 weeks. After day 5 it should taste noticeably sour and smell STRONGLY of sprouts (warning). By day 28-30 the smell will have faded and given way to a more acidic, fiery smell but no more sproutiness.
Thanks for that.
The video of him frying the kimchi sprouts is delicious. It’s on the Instagram link.
Thanks.
https://carolinagelen.com/smoky-turkish-eggs/?fbclid=IwAR0InYPA3K7E1VLboj8z0wlekNQ2hle0BAqpQBm1VO-5Yr-sNpN_2eIofg8
Smoking yogurt!
sarahs mum said:
rovinghaggis
Ali Stoner
·
12h agoFollow
🎄🏴 FESTIVE RUMBLEDETHUMPS 🏴🎄Rumbledethumps is a traditional Scottish dish, mashed potatoes with onions and cabbage, then topped with cheese and baked. The name comes from the sound it makes as the wooden spoon birls round the sides of the pot! A sprout is just a little cabbage really so this is my Christmas version – although I’d happily eat this at any time of year!
Serves 4-6
4 large baking potatoes
400g Brussel sprouts (approx 500g before base and outer leaves removed)
2 small onions
80g butter
1 tbsp Dijon mustard
150ml thickened or double cream
2 tbsp olive oil
Handful chopped chives
Salt & black pepperPeel and chop your potatoes into equal sized pieces, add to pan with cold water & salt. Bring to the boil and cook till soft. Drain and mash. Add 100ml cream then beat with a wooden spoon and season.
Melt the olive oil and butter then add the finely sliced onions and sprouts (use a food processor to slice if you have one). Soften with the lid on stirring occasionally on low, then when soft, remove lid, turn heat up and stir till slightly caramelised, it changes the flavour to something fabulous! Add to the mash then ‘rumbledethump’ them together! Add mustard, chives 50ml cream & season. Set aside and make your topping.Melt 70g butter then add 60g oatmeal, 40g panko breadcrumbs, 6 sprigs of thyme (stems discarded), 10 sage leaves finely sliced, salt & pepper. Toast over a medium heat till lightly golden then add the zest of 1 lemon and 90g grated cheddar. Mix to combine.
Fill an ovenproof dish with your mash (I used a circular 23cm dish with a 4cm depth) spreading to the edges, then top evenly with the skirlie. Bake in a preheated oven at 180c (fan) for 40 minutes till golden & delicious with a crunchy topping 🏴🙌🏼🎄
#rumbledethumps #mash #potatoes #brussels #sidedish #christmasrecipe #christmasdinner #vegetarian
Meatloaf Santa
kii said:
Meatloaf Santa
What the hell is that.
Peak Warming Man said:
kii said:Meatloaf SantaMeatloaf SantaWhat the hell is that.
Peak Warming Man said:
kii said:
Meatloaf Santa
What the hell is that.
Either a suggestion of a warning?
OCDC said:
Peak Warming Man said:kii said:Meatloaf SantaMeatloaf SantaWhat the hell is that.
Correct.
kii said:
OCDC said:I at least read your posts.Peak Warming Man said:Correct.What the hell is that.Meatloaf Santa
OCDC said:
kii said:OCDC said:I at least read your posts.Meatloaf SantaCorrect.
That confession might lose you friends in these parts.
(I’m on a “chat waiting line” to discuss my optical health insurance coverage. I just want to talk to a real human with my voice, because I keep forgetting how to talk – The Sally Cat is not much of a conversationalist.)
kii said:
Meatloaf Santa
hey kids, you know santa? that fat judgemental bastard we use to make you behave during the year? let’s cook him and eat him for dinner…
kii said:
okay, so you made me laugh. well done.
kii said:
looks like one of those toilet roll hider thingies.
sarahs mum said:
kii said:
okay, so you made me laugh. well done.
It’s strange when that happens, isn’t it?
Bogsnorkler said:
kii said:
looks like one of those toilet roll hider thingies.
Yeah, deli ham in the loo.
kii said:
Bogsnorkler said:
kii said:
looks like one of those toilet roll hider thingies.
Yeah, deli ham in the loo.
I think as long as you’ve washed you hands it should be OK.
I am waiting for buffy’s vegemite, milo and beetroot sammich receipt.
OCDC said:
I am waiting for buffy’s vegemite, milo and beetroot sammich receipt.
You will be waiting a long time. There is no such thing. Lots of things are imaginary at this time of year.
I tested this recipe today. It is indeed very rich and very yum. Can only eat small pieces at a time. I drizzled chocolate on top too – but it really is rich enough without that embellishment.
https://www.delicious.com.au/recipes/dark-chocolate-cherry-crumble-bar-recipe/7w5vh1dk
I made the firecracker meal last night.
https://www.recipetineats.com/spicy-firecracker-beef/
I halved everything to make two servings instead of four and that worked out just fine.
It’s not particularly hot and the flavours are very nicely balanced. I used kangaroo instead of beef, because that was the mince-meat we had. I had to add extra oil, because the mince stuck to the bottom of the pan. I put more chilli flakes in to give it a bit more heat. I served with a salad of diced cucumber, diced capsicum, coarsely julienned carrot (no dressing) and white rice, as recommended. That worked very well.
Mrs V loved it.
Changes I would make:
Rub half the oil through the mince before pan-frying.
Double the chilli flakes.
I will experiment with using fresh chillis and home made crushed dried chillis.
I, too, thought that some fresh chilli would be a nice addition. I added home grown spring onion and sesame seeds to mine, and had it over cooked veg and konjac rice. The sauce makes up for the blandness of konjac.
OCDC said:
I, too, thought that some fresh chilli would be a nice addition. I added home grown spring onion and sesame seeds to mine, and had it over cooked veg and konjac rice. The sauce makes up for the blandness of konjac.
I forgot to mention the spring onion and sesame seed garnishes that I used (as recommended).
Got myself a couple of chicken Marylands so I’ll probably have those tomorrow and Monday with Barvarian roast chicken spice tomorrow and Tuesday with salad veg before they start wilting. So now I don’t need to meal plan for a while.
OCDC said:
Got myself a couple of chicken Marylands so I’ll probably have those with Barvarian roast chicken spice tomorrow and Tuesday with salad veg before they start wilting. So now I don’t need to meal plan for a while.Fixed.
Michael V said:
I made the firecracker meal last night.https://www.recipetineats.com/spicy-firecracker-beef/
I halved everything to make two servings instead of four and that worked out just fine.
It’s not particularly hot and the flavours are very nicely balanced. I used kangaroo instead of beef, because that was the mince-meat we had. I had to add extra oil, because the mince stuck to the bottom of the pan. I put more chilli flakes in to give it a bit more heat. I served with a salad of diced cucumber, diced capsicum, coarsely julienned carrot (no dressing) and white rice, as recommended. That worked very well.
Mrs V loved it.
Changes I would make:
Rub half the oil through the mince before pan-frying.
Double the chilli flakes.
I will experiment with using fresh chillis and home made crushed dried chillis.
Thanks, we are trying it tonight with beef. I’ll make a full quantity, but we won’t be eating it all.
https://alldayidreamaboutfood.com/keto-chicken-marsala/
This looks tasty. I’ll get some chook tomorrow.
OCDC said:
https://alldayidreamaboutfood.com/keto-chicken-marsala/This looks tasty. I’ll get some chook tomorrow.
Does look good.
I’m about to have a late lunch of ground pork nuked with some peas, corn, carrot, onion, butter, Dijon mustard, stock powder.
Bubblecar said:
OCDC said:Do you cook the mince before mixing with the rest?https://alldayidreamaboutfood.com/keto-chicken-marsala/Does look good.This looks tasty. I’ll get some chook tomorrow.
I’m about to have a late lunch of ground pork nuked with some peas, corn, carrot, onion, butter, Dijon mustard, stock powder.
OCDC said:
Bubblecar said:OCDC said:Do you cook the mince before mixing with the rest?https://alldayidreamaboutfood.com/keto-chicken-marsala/Does look good.This looks tasty. I’ll get some chook tomorrow.
I’m about to have a late lunch of ground pork nuked with some peas, corn, carrot, onion, butter, Dijon mustard, stock powder.
I cook the chopped onion with some butter first for a minute, then add everything else, mix together, cook for about 4 – 4.5 minutes.
Just one reasonable-sized portion in a little ceramic pudding bowl, like the smallest one here.
Heck, might as well transclude my pasta recipe here from the chat.
My pasta recipe: 500 g plain flour, cup of water, half teaspoon salt. Mix that in a bowl… uh I guess you have to go by feel to tell whether you need to add more water, hard to explain on internet. Knead for 5 mins, make it into a ball, put in a freezer bag, let it sit for an hour. Knead it really hard for a while, then roll it out with a rolling pin, maybe let it dry for a bit if it doesn’t feel hard enough.Bubblecar said:
OCDC said:Interesting. I will adopt this.Bubblecar said:I cook the chopped onion with some butter first for a minute, then add everything else, mix together, cook for about 4 – 4.5 minutes.Does look good.Do you cook the mince before mixing with the rest?I’m about to have a late lunch of ground pork nuked with some peas, corn, carrot, onion, butter, Dijon mustard, stock powder.
Just one reasonable-sized portion in a little ceramic pudding bowl, like the smallest one here.
OCDC said:
https://alldayidreamaboutfood.com/keto-chicken-marsala/This looks tasty. I’ll get some chook tomorrow.
I wish these blogs would put the recipe at the top and all the guff after it. I always have to scroll quickly to the bottom to assess if I want to look a the other stuff.
buffy said:
OCDC said:There’s usually a link near the top to jump to recipe, which I should’ve pasted instead of the one I used.https://alldayidreamaboutfood.com/keto-chicken-marsala/I wish these blogs would put the recipe at the top and all the guff after it. I always have to scroll quickly to the bottom to assess if I want to look a the other stuff.This looks tasty. I’ll get some chook tomorrow.
And I won’t get chook tomorrow. I forgot I have two marylands sitting in the fridge.
OCDC said:
buffy said:OCDC said:There’s usually a link near the top to jump to recipe, which I should’ve pasted instead of the one I used.https://alldayidreamaboutfood.com/keto-chicken-marsala/I wish these blogs would put the recipe at the top and all the guff after it. I always have to scroll quickly to the bottom to assess if I want to look a the other stuff.This looks tasty. I’ll get some chook tomorrow.
Maybe I need to look more closely.
buffy said:
OCDC said:buffy said:Maybe I need to look more closely.I wish these blogs would put the recipe at the top and all the guff after it. I always have to scroll quickly to the bottom to assess if I want to look a the other stuff.There’s usually a link near the top to jump to recipe, which I should’ve pasted instead of the one I used.
But I concur; most food blogs are horrendous.
OCDC said:
Lololol 😆
sibeen said:
So we can keep all our yum suggestions in the one spot.
I don’t have an air fryer but I do like meringues.
ir Fryer: Easy Recipes
Had 3 egg whites left after making passion fruit curd. Thought I would have a go at meringues in the air fryer!
So 3 egg whites
175g caster sugar
1 tsp cornflour
1tsp white vinegar
1tsp vanilla extract
130 for 40 mins in the air fryer
And here’s what I have crisp on the outside, soft and chewy in the middle. 40 mins for meringue it’s a game changer
Yummo….
kii said:
Yummo….
It might be quite nice. I have just typed up and metricised an old hand-written recipe that is quite similar, but uses lemon juice and zest. We had it at a friend’s house in December. It really was yum.
For DV. Because I care. this recipe has been butchered by women in my family for over a century. Make it your own.
Audrey’s boiled fruit cake recipe based on Ethel’s boiled cake recipe.
Put into a saucepan-
One box of mixed fruit
One cup of raisins (or any other dried fruit or chopped nuts to personal taste or occasion.) (like chopped dried apricots and walnuts is a good one.)
One cup of sugar or brown sugar.
Teaspoon of mixed spice.
Teaspoon of nutmeg.
250g of butter.
Teaspoon of bi carb.
One cup of cold water (or sherry, brandy or scotch) (or one cup of crushed pineapple if you like a cup to stay moist a long time.)
Bring to the boil and then turn way down and cook really gently for a little while. The longer you cook it the darker the cake.
Cool.
Crack two eggs into the saucepan and combine.
Add one cup of self raising and one cup of plain flour and combine. Greased and papered tin.
Bake in a moderate oven for one and half hours.
sarahs mum said:
For DV. Because I care. this recipe has been butchered by women in my family for over a century. Make it your own.Audrey’s boiled fruit cake recipe based on Ethel’s boiled cake recipe.
Put into a saucepan-One box of mixed fruit
One cup of raisins (or any other dried fruit or chopped nuts to personal taste or occasion.) (like chopped dried apricots and walnuts is a good one.)
One cup of sugar or brown sugar.
Teaspoon of mixed spice.
Teaspoon of nutmeg.
250g of butter.
Teaspoon of bi carb.
One cup of cold water (or sherry, brandy or scotch) (or one cup of crushed pineapple if you like acake
to stay moist a long time.)
Bring to the boil and then turn way down and cook really gently for a little while. The longer you cook it the darker the cake.(this is the best bit. If it were up to me I would eat this instead.)
Cool.
Crack two eggs into the saucepan and combine.
Add one cup of self raising and one cup of plain flour and combine. Greased and papered tin.
Bake in a moderate oven for one and half hours.
Maybe someone here would like this recipe. It’s from Sri lanka and is supposed to be a breakfast recipe. i would not eat for beakfast.
Nelum’s Wadai.
1 cup of split peas or lentils soaked o’nite and drained
1 small onion
1 chilli
1/2 teaspoon of chilli powder (optional)
Salt
Saffron
Curry leaves
Combine in blender or food processor.
Drop spoonfuls into hot oil and fry, turning, until golden brown.
sarahs mum said:
For DV. Because I care. this recipe has been butchered by women in my family for over a century. Make it your own.Audrey’s boiled fruit cake recipe based on Ethel’s boiled cake recipe.
Put into a saucepan-One box of mixed fruit
One cup of raisins (or any other dried fruit or chopped nuts to personal taste or occasion.) (like chopped dried apricots and walnuts is a good one.)
One cup of sugar or brown sugar.
Teaspoon of mixed spice.
Teaspoon of nutmeg.
250g of butter.
Teaspoon of bi carb.
One cup of cold water (or sherry, brandy or scotch) (or one cup of crushed pineapple if you like a cup to stay moist a long time.)
Bring to the boil and then turn way down and cook really gently for a little while. The longer you cook it the darker the cake.Cool.
Crack two eggs into the saucepan and combine.
Add one cup of self raising and one cup of plain flour and combine. Greased and papered tin.
Bake in a moderate oven for one and half hours.
I like a good rich fruit cake.
sarahs mum said:
Maybe someone here would like this recipe. It’s from Sri lanka and is supposed to be a breakfast recipe. i would not eat for beakfast.Nelum’s Wadai.
1 cup of split peas or lentils soaked o’nite and drained
1 small onion
1 chilli
1/2 teaspoon of chilli powder (optional)
Salt
Saffron
Curry leavesCombine in blender or food processor.
Drop spoonfuls into hot oil and fry, turning, until golden brown.
Ta.
sarahs mum said:
sarahs mum said:
For DV. Because I care. this recipe has been butchered by women in my family for over a century. Make it your own.Audrey’s boiled fruit cake recipe based on Ethel’s boiled cake recipe.
Put into a saucepan-One box of mixed fruit
One cup of raisins (or any other dried fruit or chopped nuts to personal taste or occasion.) (like chopped dried apricots and walnuts is a good one.)
One cup of sugar or brown sugar.
Teaspoon of mixed spice.
Teaspoon of nutmeg.
250g of butter.
Teaspoon of bi carb.
One cup of cold water (or sherry, brandy or scotch) (or one cup of crushed pineapple if you like acake
to stay moist a long time.)
Bring to the boil and then turn way down and cook really gently for a little while. The longer you cook it the darker the cake.(this is the best bit. If it were up to me I would eat this instead.)
Cool.
Crack two eggs into the saucepan and combine.
Add one cup of self raising and one cup of plain flour and combine. Greased and papered tin.
Bake in a moderate oven for one and half hours.
I feel the love. Cheers
Michael V said:
sarahs mum said:That sounds delish, especially with a bit of natural yogurt or sour cream.Maybe someone here would like this recipe. It’s from Sri lanka and is supposed to be a breakfast recipe. i would not eat for beakfast.Ta.Nelum’s Wadai.
1 cup of split peas or lentils soaked o’nite and drained
1 small onion
1 chilli
1/2 teaspoon of chilli powder (optional)
Salt
Saffron
Curry leavesCombine in blender or food processor.
Drop spoonfuls into hot oil and fry, turning, until golden brown.
Works for me.
OCDC said:
Works for me.
Works here too but it’s a bit of bother.
OCDC said:
Works for me.
This is gold. Gold, Jerry, gold.
Bubblecar said:
OCDC said:Compared to navigating food blogs it’s nothing.Works here too but it’s a bit of bother.Works for me.
OCDC said:
Michael V said:sarahs mum said:That sounds delish, especially with a bit of natural yogurt or sour cream.Maybe someone here would like this recipe. It’s from Sri lanka and is supposed to be a breakfast recipe. i would not eat for beakfast.Ta.Nelum’s Wadai.
1 cup of split peas or lentils soaked o’nite and drained
1 small onion
1 chilli
1/2 teaspoon of chilli powder (optional)
Salt
Saffron
Curry leavesCombine in blender or food processor.
Drop spoonfuls into hot oil and fry, turning, until golden brown.
Concur.
OCDC said:
Works for me.
Me, too.
It seems to be a recipe collecting site.
Waiting for buffy to tell me what else she puts in her diced avo & cumcuber salad.
My choona tonight will have a dressing of Dijon mustard, Greek yoghurt, lemon juice, olive oil, tarragon, salt & pepper.
Will be served with the salad and a couple Ryvitas.
Bubblecar said:
Waiting for buffy to tell me what else she puts in her diced avo & cumcuber salad.My choona tonight will have a dressing of Dijon mustard, Greek yoghurt, lemon juice, olive oil, tarragon, salt & pepper.
Will be served with the salad and a couple Ryvitas.
…dessert will be a fruit salad featuring sliced strawberries, sliced peach & morello cherries (the latter out of a jar, with some of their syrup) and a splodge of yoghurt.
I tested this recipe today. It works. And it’s easy. Although I used a whole egg instead of two yolks.
https://youtube.com/shorts/P24ukg1ZiCA?si=mvxo_aVIwsk2Uonb
Everything okay, dear? You’ve hardly touched your peggnog ramen.
Today we will mostly be macerating.
dv said:
Today we will mostly be macerating.
I’m sure there’s an ointment you can get for that.
dv said:
Today we will mostly be macerating.
As in “especially with reference to food” or as in “archaic”?
Or both?
The Rev Dodgson said:
dv said:Or a poorly managed wound.Today we will mostly be macerating.As in “especially with reference to food” or as in “archaic”?
Or both?
dv said:
Today we will mostly be macerating.
If you can afford it.. good
Ian said:
dv said:
Today we will mostly be macerating.
If you can afford it.. good
Also called steeping.
There doesn’t seem to be a kedgeree recipe in this thread.
Does anyone have a good kedgeree recipe using canned fish?
There seems to be much variation out there on the internet. I likely have most of the ingredients, but have no parsley nor coriander.
Michael V said:
There doesn’t seem to be a kedgeree recipe in this thread.Does anyone have a good kedgeree recipe using canned fish?
There seems to be much variation out there on the internet. I likely have most of the ingredients, but have no parsley nor coriander.
You using kippers?
Smoked fish is a fairly basic ingredient. “True” kedgeree uses smoked haddock which we can’t get here, so I usually use smoked cod, but tinned kippers work too.
As you say there are umpteen different kedgeree recipes, some much more complicated than others.
Mine is usually simple – smoked fish, onion, olive oil, boiled eggs, peas, basmati rice, curry powder, fresh parsley and dill if I have them.
Bubblecar said:
Michael V said:
There doesn’t seem to be a kedgeree recipe in this thread.Does anyone have a good kedgeree recipe using canned fish?
There seems to be much variation out there on the internet. I likely have most of the ingredients, but have no parsley nor coriander.
You using kippers?
I could use sardines, kippers, mackerel, chilli sprats, packet salmon, Maldives fish (dried flaked tuna) and also another dried cubed fish I forget the name of. I even have a few dried anchovies, but I was going to use them in a dashi stock when the weather cools down.
Bubblecar said:
Smoked fish is a fairly basic ingredient. “True” kedgeree uses smoked haddock which we can’t get here, so I usually use smoked cod, but tinned kippers work too.As you say there are umpteen different kedgeree recipes, some much more complicated than others.
Mine is usually simple – smoked fish, onion, olive oil, boiled eggs, peas, basmati rice, curry powder, fresh parsley and dill if I have them.
Ta. I have smoked kippers. I don’t have parsley or dill.
Interestingly, Jamie Oliver uses tomato and lemon juice.
https://www.jamieoliver.com/recipes/fish-recipes/kedgeree/
Michael V said:
Bubblecar said:Yes but he has an annoying speech impediment. (As did I, but I don’t go on tv.) I’m sure Delia has a recipe and as a bonus, her cats feature in her shows.Smoked fish is a fairly basic ingredient. “True” kedgeree uses smoked haddock which we can’t get here, so I usually use smoked cod, but tinned kippers work too.Ta. I have smoked kippers. I don’t have parsley or dill.As you say there are umpteen different kedgeree recipes, some much more complicated than others.
Mine is usually simple – smoked fish, onion, olive oil, boiled eggs, peas, basmati rice, curry powder, fresh parsley and dill if I have them.
Interestingly, Jamie Oliver uses tomato and lemon juice.
https://www.jamieoliver.com/recipes/fish-recipes/kedgeree/
Michael V said:
Bubblecar said:
Smoked fish is a fairly basic ingredient. “True” kedgeree uses smoked haddock which we can’t get here, so I usually use smoked cod, but tinned kippers work too.As you say there are umpteen different kedgeree recipes, some much more complicated than others.
Mine is usually simple – smoked fish, onion, olive oil, boiled eggs, peas, basmati rice, curry powder, fresh parsley and dill if I have them.
Ta. I have smoked kippers. I don’t have parsley or dill.
Interestingly, Jamie Oliver uses tomato and lemon juice.
https://www.jamieoliver.com/recipes/fish-recipes/kedgeree/
Yes lemon juice, I should have mentioned. Tomatoes are one of those optional extras some people use (same with peas, for that matter).
Bubblecar said:
Michael V said:
Bubblecar said:
Smoked fish is a fairly basic ingredient. “True” kedgeree uses smoked haddock which we can’t get here, so I usually use smoked cod, but tinned kippers work too.As you say there are umpteen different kedgeree recipes, some much more complicated than others.
Mine is usually simple – smoked fish, onion, olive oil, boiled eggs, peas, basmati rice, curry powder, fresh parsley and dill if I have them.
Ta. I have smoked kippers. I don’t have parsley or dill.
Interestingly, Jamie Oliver uses tomato and lemon juice.
https://www.jamieoliver.com/recipes/fish-recipes/kedgeree/
Yes lemon juice, I should have mentioned. Tomatoes are one of those optional extras some people use (same with peas, for that matter).
OK, ta.
I suppose royal icing is the only option for fruitcake.
Unless y’all have other suggestions?
dv said:
I suppose royal icing is the only option for fruitcake.Unless y’all have other suggestions?
Fruitcake has lots of options.
Firstly: did you know that you can eat it?
Secondly: you can throw it at Scott Morrison.
And: you can break it up into little crumbs, and leave a trail to help you find your way back out of a maze.
dv said:
I suppose royal icing is the only option for fruitcake.Unless y’all have other suggestions?
Personally I wouldn’t ice a fruitcake at all.
dv said:
I suppose royal icing is the only option for fruitcake.Unless y’all have other suggestions?
No icing.
Michael V said:
dv said:
I suppose royal icing is the only option for fruitcake.Unless y’all have other suggestions?
No icing.
Drizzle brandy over it.
dv said:
I suppose royal icing is the only option for fruitcake.You can also decorate with nuts and glacé fruit in an attractive pattern.Unless y’all have other suggestions?
dv said:
I suppose royal icing is the only option for fruitcake.Unless y’all have other suggestions?
You can buy roll out icing at the supermarket. And you are supposed to put a layer of almond icing on first – also available as rollout, I think. Many years since I bothered to look.
captain_spalding said:
dv said:
I suppose royal icing is the only option for fruitcake.Unless y’all have other suggestions?
Fruitcake has lots of options.
Firstly: did you know that you can eat it?
Secondly: you can throw it at Scott Morrison.
And: you can break it up into little crumbs, and leave a trail to help you find your way back out of a maze.
Quadly, as a former Deputy PM you can even become the fruitcake.
dv said:
captain_spalding said:
dv said:
I suppose royal icing is the only option for fruitcake.Unless y’all have other suggestions?
Fruitcake has lots of options.
Firstly: did you know that you can eat it?
Secondly: you can throw it at Scott Morrison.
And: you can break it up into little crumbs, and leave a trail to help you find your way back out of a maze.
Quadly, as a former Deputy PM you can even become the fruitcake.
Ha!
Bubblecar said:
dv said:
I suppose royal icing is the only option for fruitcake.Unless y’all have other suggestions?
Personally I wouldn’t ice a fruitcake at all.
Bold. Trust the cake. I respect that.
captain_spalding said:
Michael V said:
dv said:
I suppose royal icing is the only option for fruitcake.Unless y’all have other suggestions?
No icing.
Drizzle brandy over it.
Oh there’s some brandy in this boi, trust me.
dv said:
captain_spalding said:
Michael V said:No icing.
Drizzle brandy over it.
Oh there’s some brandy in this boi, trust me.
‘No naked flames, no naked lights, MV’s kitchen, fruit cake on the table.’
Michael V said:
dv said:
I suppose royal icing is the only option for fruitcake.Unless y’all have other suggestions?
No icing.
agree. flaked almonds on top are OK.
I can confirm that Derana’s Maldive Fish Sambol is beautifully crunchy and extremely tasty. Addictively tasty.
https://www.katesfoods.com.au/product/derana-maldive-fish-sambol/
Michael V said:
I can confirm that Derana’s Maldive Fish Sambol is beautifully crunchy and extremely tasty. Addictively tasty.
https://www.katesfoods.com.au/product/derana-maldive-fish-sambol/
Very well then. Objection withdrawn.
Michael V said:
I can confirm that Derana’s Maldive Fish Sambol is beautifully crunchy and extremely tasty. Addictively tasty.
https://www.katesfoods.com.au/product/derana-maldive-fish-sambol/
So how do you serve that?
Bubblecar said:
Michael V said:
I can confirm that Derana’s Maldive Fish Sambol is beautifully crunchy and extremely tasty. Addictively tasty.
https://www.katesfoods.com.au/product/derana-maldive-fish-sambol/
So how do you serve that?
Normally as a side on your main plate.
Me – I eat it with a teaspoon straight from the jar.
dv said:
Michael V said:
I can confirm that Derana’s Maldive Fish Sambol is beautifully crunchy and extremely tasty. Addictively tasty.
https://www.katesfoods.com.au/product/derana-maldive-fish-sambol/
Very well then. Objection withdrawn.
Oh. I didn’t know.
Michael V said:
dv said:
Michael V said:
I can confirm that Derana’s Maldive Fish Sambol is beautifully crunchy and extremely tasty. Addictively tasty.
https://www.katesfoods.com.au/product/derana-maldive-fish-sambol/
Very well then. Objection withdrawn.
Oh. I didn’t know.
Ah … you just reminded me of the ample crumbed fish pieces in my freezer that should be pulled out at least once a week for a seafood meal with veges or salad and sometimes chippies.
I consciously buy fish and try and encourage my grandson to have red meat, white meat and fish.
Bubblecar said:
Michael V said:
I can confirm that Derana’s Maldive Fish Sambol is beautifully crunchy and extremely tasty. Addictively tasty.
https://www.katesfoods.com.au/product/derana-maldive-fish-sambol/
So how do you serve that?
What’s with all these…. these Asian condiments, what’s wrong with good old salt and pepper as used by Captain Cook and brought here by the First Fleet, proper condiments. They were god enough for our four fathers and thats good enough me.
You did make me wonder how early chili peppers spread to the Indian subcontinent, and the answer seems to be around 1530 (in Goa), which is pretty fast, considering Columbus first encountered it in 1493 in the West Indies.
Michael V said:
dv said:
Michael V said:
I can confirm that Derana’s Maldive Fish Sambol is beautifully crunchy and extremely tasty. Addictively tasty.
https://www.katesfoods.com.au/product/derana-maldive-fish-sambol/
Very well then. Objection withdrawn.
Oh. I didn’t know.
:-)
I approve this one.
https://www.womensweeklyfood.com.au/recipe/baking/roast-pumpkin-spinach-and-feta-salad-18419/
buffy said:
I approve this one.https://www.womensweeklyfood.com.au/recipe/baking/roast-pumpkin-spinach-and-feta-salad-18419/
Ta. Bookmarked.
A similar salad has been amongst my family’s favourites for years now, but out version is closer to Nagi’s. We sprinkle the pumpkin with rosemary which is very nice indeed.
OCDC said:
A similar salad has been amongst my family’s favourites for years now, but out version is closer to Nagi’s. We sprinkle the pumpkin with rosemary which is very nice indeed.
I had pumpkin. I had lots of Tetragonia (native spinach). So I looked for something that used such ingredients. I was quite pleased with it.
Here’s the recipe BTW:
OCDC said:
What else does it contain? Presumably eggs.
>One small onion, finely chopped + quite a lot of broccoli – these are nuked (onion on its own for a minute with a drop of olive oil, then add the broccoli and nuke for further 1.5 minutes). I also added a little shake of tarragon which goes well with eggs.
Put the wrap on the bottom of a greased pie dish, arrange the broc & onion, add some cubes of feta (I used Blue Castello brand).
Then whisk 5 x eggs with a splodge of Greek yoghurt, tiny shake of nutmeg, salt & pepper. Pour onto the rest of it, bake until set.
Bubblecar said:
OCDC said:
What else does it contain? Presumably eggs.>One small onion, finely chopped + quite a lot of broccoli – these are nuked (onion on its own for a minute with a drop of olive oil, then add the broccoli and nuke for further 1.5 minutes). I also added a little shake of tarragon which goes well with eggs.
Put the wrap on the bottom of a greased pie dish, arrange the broc & onion, add some cubes of feta (I used Blue Castello brand).
Then whisk 5 x eggs with a splodge of Greek yoghurt, tiny shake of nutmeg, salt & pepper. Pour onto the rest of it, bake until set.
How many serves is that?
Marinade for steak for skewers.
Mix together:
2 Tb soy sauce
1 Tb honey
2 cloves crushed garlic (more if you love garlic)
1 tsp ground coriander
1 tsp caraway seeds
1/4 tsp chili powder (adjust amount to taste and according to the hotness of your chili powder)
2 Tb vegetable oil (I use peanut oil as it has little to no taste)
Marinate your steak chunks for at least an hour, overnight is better. Skewer them and barbecue them.
buffy said:
Bubblecar said:
OCDC said:
What else does it contain? Presumably eggs.>One small onion, finely chopped + quite a lot of broccoli – these are nuked (onion on its own for a minute with a drop of olive oil, then add the broccoli and nuke for further 1.5 minutes). I also added a little shake of tarragon which goes well with eggs.
Put the wrap on the bottom of a greased pie dish, arrange the broc & onion, add some cubes of feta (I used Blue Castello brand).
Then whisk 5 x eggs with a splodge of Greek yoghurt, tiny shake of nutmeg, salt & pepper. Pour onto the rest of it, bake until set.
How many serves is that?
Depends how hungry you are :)
That’s a 23cm dish so quarter slices are pretty generous.
kii said:
No thanks.
Date: 28/02/2024 23:54:46
From: AussieDJ
ID: 2130229
Subject: re: Chat February 2024
ruby said:
buffy said:
Actually, that website looks promising. Here is the Scottish section for sm.
https://larderlove.com/category/scottish-recipes/
Having a quick squizz at some of the recipes in there, and I will be bookmarking it to try some of the recipes.
Thanks Buffy
+1
Copied from chat and put in with the recipes…
buffy said:
sarahs mum said:
This is sad. The early series of Hairy Bikers were good. And it reminds me that I’ve been contemplating making their Somerset Chicken recently. I should get on with it now. It’s very, very rich. And I need to get some apple cider to make it – not something normally to be found in this house.
Here’s the recipe:
https://www.bbc.co.uk/food/recipes/somersetchicken_91978
Nut Crumble Topping (buffy’s Mum’s recipe)
3/4 cup butter
1/2 cup brown sugar
1/4 cup plain flour
3 cups cornflakes
1/2 cup finely chopped nuts
Cream butter and sugar unti fluffy. Add remaining ingredients. Mix well. Spread in a flat tin. Bake 375-400 degrees for 8-10 minutes. Cool. Break into crumbles/bits. Serve on top of stewed fruit, icecream etc.
(buffy’s note…I keep this in the fridge because it tends to get buttery runny in hot weather. And it’s nice to eat cold. And it yells at you from the fridge to “just eat a little bit” whenever you go to the fridge)
Pears in Orange Passionfruit Sauce
This is an easy dessert which is very yummy.
1 450g can pear halves
1/2 cup pear liquid
2Tn brown sugar
1tsp grated orange rind
1/4 cup orange juice
Pulp from 2 passionfruit
Drain the pears, reserve the juices. Put the pear liquid into a frying pan with the brown sugar and bring to the boil. Add orange rind and juice and cook for a minute. Add passionfruit and pear halves, putting the into the pan cut side downwards. Leave to simmmer until heated through. Pour cream over the top and cook quickly until there is a syrupy, thick sauce around the pears and they are very hot. Serve, spooning the juice over the pears.
Ooh that looks even better!
Liver Beehive from vintage 1970s recipes.
I’m still reeling from MV’s “cheap bucket of chicken hearts”.
kii said:
Liver Beehive from vintage 1970s recipes.I’m still reeling from MV’s “cheap bucket of chicken hearts”.
$3.75 for 500 g.
Michael V said:
kii said:
Liver Beehive from vintage 1970s recipes.I’m still reeling from MV’s “cheap bucket of chicken hearts”.
$3.75 for 500 g.
I get the Steggles ones from IGA in a 500g tray for the dogs. I didn’t buy any this week. Usually around the $3.50 to $4.00 mark, I think. One tray feeds two dogs for two days, with the addition of some dry food.
dv said:
The View Larger button doesn’t work.
Tanajura cuscus
dv said:
Tanajura cuscus
Atta species are a popular ingredient in Mexican cuisine, particularly in the southern states such as Chiapas, Guerrero, Hidalgo, Puebla, Veracruz, and Oaxaca. It is considered a delicacy, as well as a food of high protein content, so is often served as a main dish, not as garnish, despite its small portions. They may be eaten as the sole filling in tacos. Atta, the type of ant most eaten in Mexico, has a nutty flavor.
Also in Brazil, the queens of leafcutter ants (locally known as tanajuras) are highly appreciated as delicacies in several regions. The techniques involving their capture and cooking are considered an immaterial patrimony of the people of the Tianguá municipality, in Ceará.
Atta spp. are also eaten by the Guanes tribe.
dv said:
Tanajura cuscus
Giant ants. Might well be tasty.
SCIENCE said:
dv said:
Tanajura cuscus
Atta species are a popular ingredient in Mexican cuisine, particularly in the southern states such as Chiapas, Guerrero, Hidalgo, Puebla, Veracruz, and Oaxaca. It is considered a delicacy, as well as a food of high protein content, so is often served as a main dish, not as garnish, despite its small portions. They may be eaten as the sole filling in tacos. Atta, the type of ant most eaten in Mexico, has a nutty flavor.
Also in Brazil, the queens of leafcutter ants (locally known as tanajuras) are highly appreciated as delicacies in several regions. The techniques involving their capture and cooking are considered an immaterial patrimony of the people of the Tianguá municipality, in Ceará.
Atta spp. are also eaten by the Guanes tribe.
oh no.. that ‘high in protein’ line isn’t going to fool me again…
Arts said:
SCIENCE said:
dv said:
Tanajura cuscus
Atta species are a popular ingredient in Mexican cuisine, particularly in the southern states such as Chiapas, Guerrero, Hidalgo, Puebla, Veracruz, and Oaxaca. It is considered a delicacy, as well as a food of high protein content, so is often served as a main dish, not as garnish, despite its small portions. They may be eaten as the sole filling in tacos. Atta, the type of ant most eaten in Mexico, has a nutty flavor.
Also in Brazil, the queens of leafcutter ants (locally known as tanajuras) are highly appreciated as delicacies in several regions. The techniques involving their capture and cooking are considered an immaterial patrimony of the people of the Tianguá municipality, in Ceará.
Atta spp. are also eaten by the Guanes tribe.
oh no.. that ‘high in protein’ line isn’t going to fool me again…
just tell them you’re vegan
dv said:
Tanajura cuscus
Interesting.
This page is not available.
OCDC said:
This page is not available.
Be thankful.
Bubblecar said:
Witty Rejoinder said:
Bubblecar said:First batch of fine hommus/hummus made. Two batches will be sufficient.
I’m using this recipe but doubling the quantities for each batch.
Store bought tahini?
Yes, it’s pretty pure.
I’ve dumped this in here so it doesn’t get lost.
I don’t use tahini, mainly because it is expensive, whereas canned chickpeas aren’t. I add some lemon zest and the juice of half a lime, a few shakes of cinnamon powder and one of my small chillis. Otherwise the recipes (mine and this one) are similar.
I approve this recipe:
Carame self saucing Baked Apples
You don’t really need as much butter as the recipe says. And I used rolled oats instead of nuts, and golden syrup instead of maple syrup. Mr buffy doesn’t like maple syrup.
buffy said:
I approve this recipe:Carame self saucing Baked Apples
You don’t really need as much butter as the recipe says. And I used rolled oats instead of nuts, and golden syrup instead of maple syrup. Mr buffy doesn’t like maple syrup.
Mrs V’s USA friend loved the Anzac biscuits. She had to make her own Golden Syrup, which is not available in her neck of the woods. Hats off to her.
Michael V said:
buffy said:
I approve this recipe:Carame self saucing Baked Apples
You don’t really need as much butter as the recipe says. And I used rolled oats instead of nuts, and golden syrup instead of maple syrup. Mr buffy doesn’t like maple syrup.
Mrs V’s USA friend loved the Anzac biscuits. She had to make her own Golden Syrup, which is not available in her neck of the woods. Hats off to her.
we always used treacle when i was a kid.
sarahs mum said:
Michael V said:
buffy said:
I approve this recipe:Carame self saucing Baked Apples
You don’t really need as much butter as the recipe says. And I used rolled oats instead of nuts, and golden syrup instead of maple syrup. Mr buffy doesn’t like maple syrup.
Mrs V’s USA friend loved the Anzac biscuits. She had to make her own Golden Syrup, which is not available in her neck of the woods. Hats off to her.
hats off for not using corn syrup.we always used treacle when i was a kid.
She wanted to use Golden Syrup, because she liked Mrs V’s recipe. I thought it might not be available, as I’d seen US recipes for making Inverse Syrup (which is what Golden Syrup is), to use in other recipes.
Michael V said:
sarahs mum said:
Michael V said:Mrs V’s USA friend loved the Anzac biscuits. She had to make her own Golden Syrup, which is not available in her neck of the woods. Hats off to her.
hats off for not using corn syrup.we always used treacle when i was a kid.
She wanted to use Golden Syrup, because she liked Mrs V’s recipe. I thought it might not be available, as I’d seen US recipes for making Inverse Syrup (which is what Golden Syrup is), to use in other recipes.
Mmmmmm Lyles GS with the dead lion and flies. They have now changed the logo
Michael V said:
buffy said:
I approve this recipe:Carame self saucing Baked Apples
You don’t really need as much butter as the recipe says. And I used rolled oats instead of nuts, and golden syrup instead of maple syrup. Mr buffy doesn’t like maple syrup.
Mrs V’s USA friend loved the Anzac biscuits. She had to make her own Golden Syrup, which is not available in her neck of the woods. Hats off to her.
So invert sugar syrup is just toffee that hasn’t started to colour yet – really stickjaw?
sarahs mum said:
Michael V said:
buffy said:
I approve this recipe:Carame self saucing Baked Apples
You don’t really need as much butter as the recipe says. And I used rolled oats instead of nuts, and golden syrup instead of maple syrup. Mr buffy doesn’t like maple syrup.
Mrs V’s USA friend loved the Anzac biscuits. She had to make her own Golden Syrup, which is not available in her neck of the woods. Hats off to her.
hats off for not using corn syrup.we always used treacle when i was a kid.
What’s the difference between treacle and golden syrup.
Peak Warming Man said:
sarahs mum said:
Michael V said:Mrs V’s USA friend loved the Anzac biscuits. She had to make her own Golden Syrup, which is not available in her neck of the woods. Hats off to her.
hats off for not using corn syrup.we always used treacle when i was a kid.
What’s the difference between treacle and golden syrup.
And the next level – molasses. I have some molasses in the pantry for the rare occasions when I roast a duck.
Peak Warming Man said:
sarahs mum said:
Michael V said:Mrs V’s USA friend loved the Anzac biscuits. She had to make her own Golden Syrup, which is not available in her neck of the woods. Hats off to her.
hats off for not using corn syrup.we always used treacle when i was a kid.
What’s the difference between treacle and golden syrup.
maybe just cooked longer as it is darker and less sweet.
A history of Clapshot, including a recipe for making your own
https://foodanddrink.scotsman.com/food/a-history-of-clapshot-including-a-recipe-for-making-your-own/
Bogsnorkler said:
Peak Warming Man said:
sarahs mum said:hats off for not using corn syrup.
we always used treacle when i was a kid.
What’s the difference between treacle and golden syrup.
maybe just cooked longer as it is darker and less sweet.
ANZAC biscuits are my very favourite of all time biscuit…
waves to Aunty Arts. 😁
How are feeling today?
Arts said:
Bogsnorkler said:
Peak Warming Man said:What’s the difference between treacle and golden syrup.
maybe just cooked longer as it is darker and less sweet.
ANZAC biscuits are my very favourite of all time biscuit…
I agree.
Bogsnorkler said:
Arts said:
Bogsnorkler said:maybe just cooked longer as it is darker and less sweet.
ANZAC biscuits are my very favourite of all time biscuit…
I agree.
I don’t.
buffy said:
Bogsnorkler said:
Arts said:ANZAC biscuits are my very favourite of all time biscuit…
I agree.
I don’t.
I like Macadamia and white chocolate biscuits. My current favourite. I am just about to have one now and then think about getting ready for work tomorrow.
sarahs mum said:
A history of Clapshot, including a recipe for making your ownhttps://foodanddrink.scotsman.com/food/a-history-of-clapshot-including-a-recipe-for-making-your-own/
Not normally much of a fan of swede, compared with proper turnips, but that recipe might work well to accompany lamb.
Bubblecar said:
sarahs mum said:
A history of Clapshot, including a recipe for making your ownhttps://foodanddrink.scotsman.com/food/a-history-of-clapshot-including-a-recipe-for-making-your-own/
Not normally much of a fan of swede, compared with proper turnips, but that recipe might work well to accompany lamb.
this was served quite a bit when I was a kid but we didn’t call it by name. we would also often have mashed swede next to mashed potatoes.
sarahs mum said:
Bubblecar said:
sarahs mum said:
A history of Clapshot, including a recipe for making your ownhttps://foodanddrink.scotsman.com/food/a-history-of-clapshot-including-a-recipe-for-making-your-own/
Not normally much of a fan of swede, compared with proper turnips, but that recipe might work well to accompany lamb.
this was served quite a bit when I was a kid but we didn’t call it by name. we would also often have mashed swede next to mashed potatoes.
It’s not my lamb shank broth without turnip and swede.
Woodie said:
sarahs mum said:
Bubblecar said:Not normally much of a fan of swede, compared with proper turnips, but that recipe might work well to accompany lamb.
this was served quite a bit when I was a kid but we didn’t call it by name. we would also often have mashed swede next to mashed potatoes.
It’s not my lamb shank broth without turnip and swede.
true.
Woodie said:
waves to Aunty Arts. 😁How are feeling today?
not a great day… but hopefully tomorrow will be better..
buffy said:
Bogsnorkler said:
Arts said:ANZAC biscuits are my very favourite of all time biscuit…
I agree.
I don’t.
you don’t agree that they are my favourite biscuit?
buffy said:
Michael V said:
buffy said:
I approve this recipe:Carame self saucing Baked Apples
You don’t really need as much butter as the recipe says. And I used rolled oats instead of nuts, and golden syrup instead of maple syrup. Mr buffy doesn’t like maple syrup.
Mrs V’s USA friend loved the Anzac biscuits. She had to make her own Golden Syrup, which is not available in her neck of the woods. Hats off to her.
So invert sugar syrup is just toffee that hasn’t started to colour yet – really stickjaw?
Not really, acid is used in the syrup mixture.
Michael V said:
buffy said:
Michael V said:Mrs V’s USA friend loved the Anzac biscuits. She had to make her own Golden Syrup, which is not available in her neck of the woods. Hats off to her.
So invert sugar syrup is just toffee that hasn’t started to colour yet – really stickjaw?
Not really, acid is used in the syrup mixture.
When i worked for little while at the Bundaberg sugar mill, i worked for a brief time alongside the bloke who ‘cooked’ the golden syrup. Never got to see the operation of the syrup-producing stuff, but saw plenty of the output end, putting syrup in tins and packing them onto pallets.
A large vat of warm golden syrup, a few thousand litres of it, overhead, and machinery for filling the tins which had originally been installed in the Bingera mill by the crew leader’s grandfather.
captain_spalding said:
Michael V said:
buffy said:So invert sugar syrup is just toffee that hasn’t started to colour yet – really stickjaw?
Not really, acid is used in the syrup mixture.
When i worked for little while at the Bundaberg sugar mill, i worked for a brief time alongside the bloke who ‘cooked’ the golden syrup. Never got to see the operation of the syrup-producing stuff, but saw plenty of the output end, putting syrup in tins and packing them onto pallets.
A large vat of warm golden syrup, a few thousand litres of it, overhead, and machinery for filling the tins which had originally been installed in the Bingera mill by the crew leader’s grandfather.
https://en.wikipedia.org/wiki/Great_Molasses_Flood
21 people came to a sticky end.
Michael V said:
buffy said:
Michael V said:Mrs V’s USA friend loved the Anzac biscuits. She had to make her own Golden Syrup, which is not available in her neck of the woods. Hats off to her.
So invert sugar syrup is just toffee that hasn’t started to colour yet – really stickjaw?
Not really, acid is used in the syrup mixture.
Australian products, like Golden Syrup, can be bought online in the USA. There are quite a few places.
Bogsnorkler said:
captain_spalding said:
Michael V said:Not really, acid is used in the syrup mixture.
When i worked for little while at the Bundaberg sugar mill, i worked for a brief time alongside the bloke who ‘cooked’ the golden syrup. Never got to see the operation of the syrup-producing stuff, but saw plenty of the output end, putting syrup in tins and packing them onto pallets.
A large vat of warm golden syrup, a few thousand litres of it, overhead, and machinery for filling the tins which had originally been installed in the Bingera mill by the crew leader’s grandfather.
https://en.wikipedia.org/wiki/Great_Molasses_Flood
21 people came to a sticky end.
I was acutely aware of that event, whenever i was under that tank.
captain_spalding said:
Michael V said:
buffy said:So invert sugar syrup is just toffee that hasn’t started to colour yet – really stickjaw?
Not really, acid is used in the syrup mixture.
When i worked for little while at the Bundaberg sugar mill, i worked for a brief time alongside the bloke who ‘cooked’ the golden syrup. Never got to see the operation of the syrup-producing stuff, but saw plenty of the output end, putting syrup in tins and packing them onto pallets.
A large vat of warm golden syrup, a few thousand litres of it, overhead, and machinery for filling the tins which had originally been installed in the Bingera mill by the crew leader’s grandfather.
Nice. I’m imagining the smells…
:)
Bogsnorkler said:
captain_spalding said:
Michael V said:Not really, acid is used in the syrup mixture.
When i worked for little while at the Bundaberg sugar mill, i worked for a brief time alongside the bloke who ‘cooked’ the golden syrup. Never got to see the operation of the syrup-producing stuff, but saw plenty of the output end, putting syrup in tins and packing them onto pallets.
A large vat of warm golden syrup, a few thousand litres of it, overhead, and machinery for filling the tins which had originally been installed in the Bingera mill by the crew leader’s grandfather.
https://en.wikipedia.org/wiki/Great_Molasses_Flood
21 people came to a sticky end.
Makes me feel uncomfortable just thinking about it.
Michael V said:
buffy said:
Michael V said:Mrs V’s USA friend loved the Anzac biscuits. She had to make her own Golden Syrup, which is not available in her neck of the woods. Hats off to her.
So invert sugar syrup is just toffee that hasn’t started to colour yet – really stickjaw?
Not really, acid is used in the syrup mixture.
Some toffee recipes use vinegar.
kii said:
Michael V said:
buffy said:So invert sugar syrup is just toffee that hasn’t started to colour yet – really stickjaw?
Not really, acid is used in the syrup mixture.
Australian products, like Golden Syrup, can be bought online in the USA. There are quite a few places.
https://aussiefoodexpress.com/
https://www.worldmarket.com/p/lyle-s-golden-syrup-900710.html
Bogsnorkler said:
captain_spalding said:
Michael V said:Not really, acid is used in the syrup mixture.
When i worked for little while at the Bundaberg sugar mill, i worked for a brief time alongside the bloke who ‘cooked’ the golden syrup. Never got to see the operation of the syrup-producing stuff, but saw plenty of the output end, putting syrup in tins and packing them onto pallets.
A large vat of warm golden syrup, a few thousand litres of it, overhead, and machinery for filling the tins which had originally been installed in the Bingera mill by the crew leader’s grandfather.
https://en.wikipedia.org/wiki/Great_Molasses_Flood
21 people came to a sticky end.
Ta. I’ve read that before, but it was good to be reminded.
kii said:
kii said:
Michael V said:Not really, acid is used in the syrup mixture.
Australian products, like Golden Syrup, can be bought online in the USA. There are quite a few places.
https://aussiefoodexpress.com/
https://www.worldmarket.com/p/lyle-s-golden-syrup-900710.html
Looking at those prices, I think I’d be home-making it too. I mean: USD $21.97 for something that can be purchased at Woolies for AUD $4:50. Tell ‘em they’re dreaming!
Michael V said:
kii said:
kii said:Australian products, like Golden Syrup, can be bought online in the USA. There are quite a few places.
https://aussiefoodexpress.com/
https://www.worldmarket.com/p/lyle-s-golden-syrup-900710.html
Looking at those prices, I think I’d be home-making it too. I mean: USD $21.97 for something that can be purchased at Woolies for AUD $4:50. Tell ‘em they’re dreaming!
$5.99 at World Market. They have brick and mortar stores everywhere in the USA.
Michael V said:
kii said:
kii said:Australian products, like Golden Syrup, can be bought online in the USA. There are quite a few places.
https://aussiefoodexpress.com/
https://www.worldmarket.com/p/lyle-s-golden-syrup-900710.html
Looking at those prices, I think I’d be home-making it too. I mean: USD $21.97 for something that can be purchased at Woolies for AUD $4:50. Tell ‘em they’re dreaming!
back in 2001 I paid USD5 for a cherry ripe… because I was so desperate for chocolate that was delicious and not Hersheys
kii said:
Michael V said:
kii said:https://aussiefoodexpress.com/
https://www.worldmarket.com/p/lyle-s-golden-syrup-900710.html
Looking at those prices, I think I’d be home-making it too. I mean: USD $21.97 for something that can be purchased at Woolies for AUD $4:50. Tell ‘em they’re dreaming!
$5.99 at World Market. They have brick and mortar stores everywhere in the USA.
Pffft! Substituting Pommie Golden Syrup is just not on.
;)
Michael V said:
kii said:
Michael V said:Looking at those prices, I think I’d be home-making it too. I mean: USD $21.97 for something that can be purchased at Woolies for AUD $4:50. Tell ‘em they’re dreaming!
$5.99 at World Market. They have brick and mortar stores everywhere in the USA.
Pffft! Substituting Pommie Golden Syrup is just not on.
;)
Arts said:
Michael V said:
kii said:https://aussiefoodexpress.com/
https://www.worldmarket.com/p/lyle-s-golden-syrup-900710.html
Looking at those prices, I think I’d be home-making it too. I mean: USD $21.97 for something that can be purchased at Woolies for AUD $4:50. Tell ‘em they’re dreaming!
back in 2001 I paid USD5 for a cherry ripe… because I was so desperate for chocolate that was delicious and not Hersheys
I’ve wondered if the kack taste of American chocolate isn’t by-product of WW2.
Chocolate was included in American ration packs, with vitamins and such added, and with a higher melting temperature than most chocolate. It was meant as a ‘last-resort’ portion of the rations, to be kept in a coat pocket (thus the high melt temp), and eaten when nothing else was available or practical.
But, it was feared that soldiers would eat if first of all of the things in the pack, so it was given a slightly kack taste, to discourage that.
Did millions of US servicemen become so accustomed to the awful taste that, on return to civilian life, they influenced manufacturers to continue with the bad taste in their various products?
captain_spalding said:
Arts said:
Michael V said:Looking at those prices, I think I’d be home-making it too. I mean: USD $21.97 for something that can be purchased at Woolies for AUD $4:50. Tell ‘em they’re dreaming!
back in 2001 I paid USD5 for a cherry ripe… because I was so desperate for chocolate that was delicious and not Hersheys
I’ve wondered if the kack taste of American chocolate isn’t by-product of WW2.
Chocolate was included in American ration packs, with vitamins and such added, and with a higher melting temperature than most chocolate. It was meant as a ‘last-resort’ portion of the rations, to be kept in a coat pocket (thus the high melt temp), and eaten when nothing else was available or practical.
But, it was feared that soldiers would eat if first of all of the things in the pack, so it was given a slightly kack taste, to discourage that.
Did millions of US servicemen become so accustomed to the awful taste that, on return to civilian life, they influenced manufacturers to continue with the bad taste in their various products?
SBS has a series going on “The Food that built the World” and the chocolate episode covered that. You are not a long way off with your surmise. I can’t remember the details, I seem to have only seen snippets of the episodes. They are interesting, but so very America is Great. Did you know, for instance, that Hershey had a village for his workers to live in and it was the most wonderful thing? They forgot to mention that Bourneville/Cadbury had such a thing already up and running around 5 years earlier.
“SBS on demand link”: https://www.sbs.com.au/ondemand/tv-series/the-food-that-built-the-world/season-2
This is another one from the same book, which is interesting because it has no dairy products in it. It’s a fun thing for kids to do, because it’s simple. It turns out (for me, at least) like a half-way between ‘brownies’ and a cake. Definitely edible.
captain_spalding said:
captain_spalding said:
AussieDJ said:Recipe?
Can do. Will take a minute or two.
Recipe, from ‘The I Hate To Cook Book’ by Peg Bracken (1960)
She says ‘molasses’, but she’s American. I used treacle. Mix it all until it looks like coarse brown bread crumbs. Flatten the balls of dough a little on the tray.
375 deg F is 190-200 deg C.
Copied across from Chat.
Michael V said:
captain_spalding said:
captain_spalding said:Can do. Will take a minute or two.
Recipe, from ‘The I Hate To Cook Book’ by Peg Bracken (1960)
She says ‘molasses’, but she’s American. I used treacle. Mix it all until it looks like coarse brown bread crumbs. Flatten the balls of dough a little on the tray.
375 deg F is 190-200 deg C.
Copied across from Chat.
Thank ‘ee, zur. (tugs at forelock)
captain_spalding said:
Michael V said:
captain_spalding said:Recipe, from ‘The I Hate To Cook Book’ by Peg Bracken (1960)
She says ‘molasses’, but she’s American. I used treacle. Mix it all until it looks like coarse brown bread crumbs. Flatten the balls of dough a little on the tray.
375 deg F is 190-200 deg C.
Copied across from Chat.
Thank ‘ee, zur. (tugs at forelock)
I’d tug at a forelock, too, but there’s not enough hair there now to do the action justice.
Thank you both.
Blue Cheese Sauce
——————————————
MDV original, informed by a very wide variety of recipes on the internet. The slight sourness cuts through light cooking greasiness, and the flavours enhance and liven meat and veges.
————————————————————————————————————————————————————————————————————————————
INGREDIENTS:
——————————
60 g Blue cheese (I have used Thos. Dux Creamy Danish and a Gorgonzola, but I suppose any would do)
1 Tbs Greek Yoghurt
1.5 tsp Lemon Juice
1/8 tsp Worcestershire sauce (Lea and Perrins)
0.5 tsp Cholula Hot Sauce Original
1/8 tsp minced garlic
————————————————————————————————————————————————————————————————————————————
METHOD:
——————-
Put all ingredients into a breakfast bowl. Heat in microwave oven, ten seconds at a time, stirring in between, until all ingredients are relatively evenly combined. (There will likely still be blue mould lumps.) By this stage it should be pleasantly warm.
Serve over meat (eg chicken Kyiv, beef steak, pork chop, etc) and/or veges.
————————————————————————————————————————————————————————————————————————————
Michael V said:
Blue Cheese Sauce
——————————————MDV original, informed by a very wide variety of recipes on the internet. The slight sourness cuts through light cooking greasiness, and the flavours enhance and liven meat and veges.
————————————————————————————————————————————————————————————————————————————
INGREDIENTS:
——————————60 g Blue cheese (I have used Thos. Dux Creamy Danish and a Gorgonzola, but I suppose any would do)
1 Tbs Greek Yoghurt
1.5 tsp Lemon Juice
1/8 tsp Worcestershire sauce (Lea and Perrins)
0.5 tsp Cholula Hot Sauce Original
1/8 tsp minced garlic————————————————————————————————————————————————————————————————————————————
METHOD:
——————-Put all ingredients into a breakfast bowl. Heat in microwave oven, ten seconds at a time, stirring in between, until all ingredients are relatively evenly combined. (There will likely still be blue mould lumps.) By this stage it should be pleasantly warm.
Serve over meat (eg chicken Kyiv, beef steak, pork chop, etc) and/or veges.
————————————————————————————————————————————————————————————————————————————
Sounds good, if more complicated than mine, which is usually just blue cheese in a roux.
Mixed taters and greens are excellent in a blue cheese sauce.
Bubblecar said:
Michael V said:
Blue Cheese Sauce
——————————————MDV original, informed by a very wide variety of recipes on the internet. The slight sourness cuts through light cooking greasiness, and the flavours enhance and liven meat and veges.
————————————————————————————————————————————————————————————————————————————
INGREDIENTS:
——————————60 g Blue cheese (I have used Thos. Dux Creamy Danish and a Gorgonzola, but I suppose any would do)
1 Tbs Greek Yoghurt
1.5 tsp Lemon Juice
1/8 tsp Worcestershire sauce (Lea and Perrins)
0.5 tsp Cholula Hot Sauce Original
1/8 tsp minced garlic————————————————————————————————————————————————————————————————————————————
METHOD:
——————-Put all ingredients into a breakfast bowl. Heat in microwave oven, ten seconds at a time, stirring in between, until all ingredients are relatively evenly combined. (There will likely still be blue mould lumps.) By this stage it should be pleasantly warm.
Serve over meat (eg chicken Kyiv, beef steak, pork chop, etc) and/or veges.
————————————————————————————————————————————————————————————————————————————
Sounds good, if more complicated than mine, which is usually just blue cheese in a roux.
Mixed taters and greens are excellent in a blue cheese sauce.
It’s really quick and easy to make.
kii said:
Who wants to cook this for me?Interesting. I’ve not encountered a crinkle cake before but it sounds good.
OCDC said:
kii said:Who wants to cook this for me?Interesting. I’ve not encountered a crinkle cake before but it sounds good.
Some chunky diced mushroom added at the hen stage would also work well in this.
Bubblecar said:
Bubblecar said:
Going to try this recipe tonight to test-drive the garlic rocker.Only I’ve just noticed there’s no garlic in this recipe, but there should be so I’ll add some :)
Verdict: very pleasant meal, all works well together. But certainly benefits from garlic so I don’t know why she didn’t use any.
I added 4 large minced cloves at the chicken-roasting stage, and used diced thighs instead of whole breasts, and just dumped them in with the cauli mixture rather than cooking them separately.
I also used more yoghurt (whole cup) with the specified amount of tahini.
https://www.recipetineats.com/arayes-lebanese-meat-stuffed-pita/
These sound nice.
OCDC said:
https://www.recipetineats.com/arayes-lebanese-meat-stuffed-pita/These sound nice.
Sounds very yummy.
Fairly simple, too.
Michael V said:
OCDC said:
https://www.recipetineats.com/arayes-lebanese-meat-stuffed-pita/These sound nice.
Sounds very yummy.
Fairly simple, too.
I like the look of that. And I can think of variations too.
buffy said:
Michael V said:
OCDC said:
https://www.recipetineats.com/arayes-lebanese-meat-stuffed-pita/These sound nice.
Sounds very yummy.
Fairly simple, too.
I like the look of that. And I can think of variations too.
Can you get Tahini dipping sauce at coles/woolies.
Over.
OCDC said:
Last time I looked, milk & butter were not vegan.
Bubblecar said:
OCDC said:Hence my photo.Last time I looked, milk & butter were not vegan.
OCDC said:
Vegan butter. I see.
Bubblecar said:
OCDC said:
Last time I looked, milk & butter were not vegan.
And sugar in pancakes? That makes them drop scones. Pancakes have the sugar (in one form or another) put onto them, not )into_ them.
buffy said:
Bubblecar said:
OCDC said:
Last time I looked, milk & butter were not vegan.
And sugar in pancakes? That makes them drop scones. Pancakes have the sugar (in one form or another) put onto them, not )into_ them.
Aye.
https://carolinagelen.com/seed-crackers/#recipe
kii said:
https://carolinagelen.com/seed-crackers/#recipeSounds good, ta.
Choccy version
https://carolinagelen.com/chocolate-seed-crackers/
kii said:
Choccy versionMmm choccy.https://carolinagelen.com/chocolate-seed-crackers/
OCDC said:
kii said:Choccy versionMmm choccy.https://carolinagelen.com/chocolate-seed-crackers/
In this house we maintain that the food pyramid has a chocolate base (so you can eat a lot of it) and that also, it is covered in chocolate…
buffy said:
OCDC said:
kii said:Choccy versionMmm choccy.https://carolinagelen.com/chocolate-seed-crackers/
In this house we maintain that the food pyramid has a chocolate base (so you can eat a lot of it) and that also, it is covered in chocolate…
Excellent dietary advice.
kii said:
buffy said:I eat much less than I used to, but still on a near daily basis.OCDC said:Excellent dietary advice.Mmm choccy.In this house we maintain that the food pyramid has a chocolate base (so you can eat a lot of it) and that also, it is covered in chocolate…
Bump, for the spiced biscuits recipe.
Yeah, it was already in the recipe thread.
Here it is, again:
Michael V said:
captain_spalding said:
captain_spalding said:Can do. Will take a minute or two.
Recipe, from ‘The I Hate To Cook Book’ by Peg Bracken (1960)
She says ‘molasses’, but she’s American. I used treacle. Mix it all until it looks like coarse brown bread crumbs. Flatten the balls of dough a little on the tray.
375 deg F is 190-200 deg C.
Copied across from Chat.
I’ve saved it for the spice proportions. And as a reminder.
Good evening folks!
kii said:
There’s an error in that recipe.
The word ‘change’ should read ‘lose’.
sarahs mum said:
Bugger off.
sarahs mum said:
Sounds like an awful lot of work for an everyday dish.
sarahs mum said:
Ah shit I just ran out of sow’s udder, I hope numbat norc is a suitable replacement.
https://youtu.be/Gyc7cE6vp9k?si=NlgHo9e1uRAdRm49
Not everyone likes Ryan George
Wow thank you for telling me to use the tines, I was planning to hold the fork upside down and stir with the root, you’re a lifesaver
dv said:
Wow thank you for telling me to use the tines, I was planning to hold the fork upside down and stir with the root, you’re a lifesaver
you can use chop sticks also.
JudgeMental said:
dv said:
Wow thank you for telling me to use the tines, I was planning to hold the fork upside down and stir with the root, you’re a lifesaver
you can use chop sticks also.
JudgeMental said:
dv said:
Wow thank you for telling me to use the tines, I was planning to hold the fork upside down and stir with the root, you’re a lifesaver
you can use chop sticks also.
Not in Australian scrambled eggs you don’t.
Peak Warming Man said:
JudgeMental said:
dv said:
Wow thank you for telling me to use the tines, I was planning to hold the fork upside down and stir with the root, you’re a lifesaver
you can use chop sticks also.
Not in Australian scrambled eggs you don’t.
Ain’t No Eggs Left In Australia Just Use Toilet Paper
Dear oh dear.
kii said:
An instance of something being rather less than the sum of its parts.
captain_spalding said:
kii said:
An instance of something being rather less than the sum of its parts.
I was thinking the same thing. except for that grey stuff. though if it is supposed to be oysters then they are OK too.
JudgeMental said:
captain_spalding said:
kii said:
An instance of something being rather less than the sum of its parts.
I was thinking the same thing. except for that grey stuff. though if it is supposed to be oysters then they are OK too.
Could be brains.
captain_spalding said:
JudgeMental said:
captain_spalding said:An instance of something being rather less than the sum of its parts.
I was thinking the same thing. except for that grey stuff. though if it is supposed to be oysters then they are OK too.
Could be brains.
🤢🤮
Peak Warming Man said:
buffy said:
I’ve just made a tray of cherry ripe slice. I added melted chocolate on top…I’ll have to settle for lamington fingers.
Copied from chat.
Michael V said:
Peak Warming Man said:
buffy said:
I’ve just made a tray of cherry ripe slice. I added melted chocolate on top…I’ll have to settle for lamington fingers.
Copied from chat.
I may have already put it in here, but I couldn’t find it.
Michael V said:
Bubblecar said:
OCDC said:
But it was my favourite!!(Yes, with orange and brandy.)
I have some chicken livers in the freezer but I won’t be making pâté. Probably doing something like this:
Thanks; looks interesting. I’ll make it some time.
:)
I got a couple of very cheap lamb’s fries a while back and made Vietnamese Pate, which was absolutely gorgeous.
https://www.vickypham.com/blog/pate
Notes:
- I didn’t soak the liver in milk.
- I didn’t remove facia or any chunky bits (the whole lot is blended anyway).
- I used a Hong Kong-made five spice, which has dried tangerine peel in it. It’s so much better flavoured than any Australian made five spice.
- I used just enough milk in the mixture to make it blendable.
- I added whole peppercorns to the sealing butter-melt to make it look nice. They softened enough to make them deliciously edible.
Recipe thread as well as eating thread.
Sardine Spread
1 can of sardines in oil, brine or tomato
1 clove of garlic, crushed
10 black olives, pitted
Half cup of parsley, chopped
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Process in blender.
kii said:
Sardine Spread1 can of sardines in oil, brine or tomato
1 clove of garlic, crushed
10 black olives, pitted
Half cup of parsley, chopped
1 tablespoon apple cider vinegar
1 tablespoon olive oilProcess in blender.
And how would you describe the flavour? Piquant?
captain_spalding said:
kii said:
Sardine Spread1 can of sardines in oil, brine or tomato
1 clove of garlic, crushed
10 black olives, pitted
Half cup of parsley, chopped
1 tablespoon apple cider vinegar
1 tablespoon olive oilProcess in blender.
And how would you describe the flavour? Piquant?
No idea. It’s from an old folder of recipes I started in 2002.
kii said:
captain_spalding said:
kii said:
Sardine Spread1 can of sardines in oil, brine or tomato
1 clove of garlic, crushed
10 black olives, pitted
Half cup of parsley, chopped
1 tablespoon apple cider vinegar
1 tablespoon olive oilProcess in blender.
And how would you describe the flavour? Piquant?
No idea. It’s from an old folder of recipes I started in 2002.
It may be destiny. For the first time in a long time, i bought a can of sardines yesterday.
A suitable quote on the inside cover of my old recipe folder.
I jus cook de yummy-yummers, from my cookin-bookin, yoobetcha!
kii said:
A suitable quote on the inside cover of my old recipe folder.
I jus cook de yummy-yummers, from my cookin-bookin, yoobetcha!
Words to live by.
Saw this on the Justin page.
Creamy Vegetable Pasta:
Ingredients
400gzucchini, peeled (optional)
1kgfresh tomatoes (or 2 × 440g tinned)
300gred capsicums
1kgsweet potato
1kgcarrot, peeled
500gcauliflower (frozen or fresh)
2 tspcrushed garlic
2 tbspmixed herbs
2 tbspolive oil
2 ×700g jars of Chunky Pasta Sauce
1Lreduced-fat milk
1.5Lwater
6 tspchicken-style stock powder
500glight sour cream or low-fat cottage cheese
3kgdried penne pasta (6 × 500g packets)
1kgblock of reduced-fat cheese, grated
Method
Recipe description
A quick and easy, creamy pasta creation that’s loaded with 7 vegetables the kids won’t even know about. Watch the recipe demonstration video
Variations
To serve this as a gluten-free option, opt for gluten-free pasta. To add protein, add 3 lean beef meatballs or 3 chicken breast strips.This recipe was a finalist in the 2024 Recipe of the Year competition, funded by the Queensland Government through Health and Wellbeing Queensland. Health and Wellbeing Queensland
Coconut Sauce for Vegetables.
(From “Complete Book of Vegetarian Cookery” by Janet Smith)
75g (3oz) creamed coconut (I use a small tin of coconut cream)
6 spring onions
2.5cm fresh ginger, finely chopped (grated is best)
1 clove garlic, crushed
1/2 tsp ground tumeric
1/2 tsp chilli powder
2Tbsp soy sauce
Assorted chopped veggies
Heat some vegetable oil, add spring onions, ginger and garlic and fry gently for about 5 minutes or utnil softened. Add the tumeric and chilli powder and stirfry for a couple of minutes. Then add the coconut milk and soy sauce and bring to the boil, stirring all the time. Add harder veggies, simmer, add softer veggies and heat through.
*I kind of adapted the above a bit to make it a chicken and veg stir fry. I’m not very careful about the quantities either. I use the wok, oil, brown chopped up chicken thigh fillets, then add chopped onion and red capsicum…stir, stir…then the ginger and garlic…stir, stir… then the tumeric and chilli powder…stir, stir…then various chopped veggies, hardest ones (carrot/celery) first. The amount of time between additions is judged by how cooked things get how quickly. Once everything is in there I add the soy sauce and coconut cream and simmer things for a few minutes. Serve.
I am mostly quite a good baker but whenever I make meringue it smells faintly eggy.
dv said:
I am mostly quite a good baker but whenever I make meringue it smells faintly eggy.
I don’t think I have ever had an eggy meringue.
sarahs mum said:
dv said:
I am mostly quite a good baker but whenever I make meringue it smells faintly eggy.
I don’t think I have ever had an eggy meringue.
Well what’s your secret…
dv said:
sarahs mum said:
dv said:
I am mostly quite a good baker but whenever I make meringue it smells faintly eggy.
I don’t think I have ever had an eggy meringue.
Well what’s your secret…
I have no secrets.
sarahs mum said:
dv said:
sarahs mum said:I don’t think I have ever had an eggy meringue.
Well what’s your secret…
I have no secrets.
Well what’s your recipe
dv said:
sarahs mum said:
dv said:Well what’s your secret…
I have no secrets.
Well what’s your recipe
it’s been so long since I made any meringue dv. if I was going to guess it would be don’t use fresh eggs.
sarahs mum said:
dv said:
sarahs mum said:I have no secrets.
Well what’s your recipe
it’s been so long since I made any meringue dv. if I was going to guess it would be don’t use fresh eggs.
You are only using the whites in meringue, so there shouldn’t be egg smell. The sulphur compounds are in the yolks, I think.
buffy said:
You are only using the whites in meringue, so there shouldn’t be egg smell.
Yeah well there is
sarahs mum said:
dv said:
sarahs mum said:I have no secrets.
Well what’s your recipe
it’s been so long since I made any meringue dv. if I was going to guess it would be don’t use fresh eggs.
Interesting.
Heather Cox Richardson
2h ·
Hi folks. I’ve mentioned this recipe in past Politics Chats but never got around to posting it— making up for that now.
Here is the recipe I use for Vodka Pie Crust. It’s incredibly easy to make and to use because it’s much wetter than a normal pie crust, but it doesn’t toughen the way a wet normal pie crust would because the gluten in wheat flour— the strands of protein that develop as dough is handled— can’t form in alcohol. So this recipe is crazy easy to use, but cooks up light and flaky. And I am told the alcohol all cooks off.
I did not invent this recipe, and no longer remember where I got it.
2 1/2 cups all-purpose flour (King Arthur is the best)
1 teaspoon salt
2 Tablespoons sugar
12 Tablespoons (1 1/2 sticks) cold butter, cut into chunks
1/2 cup cold vegetable shortening, cut into chunks
1/4 cup cold vodka
1/4 cup cold water
Cut the butter and shortening into the flour until the largest pieces are the size of small peas. Sprinkle in the liquids and mix thoroughly with a rubber spatula. Chill and then roll out between floured sheets of parchment.
sarahs mum said:
Heather Cox Richardson
2h ·
Hi folks. I’ve mentioned this recipe in past Politics Chats but never got around to posting it— making up for that now.
Here is the recipe I use for Vodka Pie Crust. It’s incredibly easy to make and to use because it’s much wetter than a normal pie crust, but it doesn’t toughen the way a wet normal pie crust would because the gluten in wheat flour— the strands of protein that develop as dough is handled— can’t form in alcohol. So this recipe is crazy easy to use, but cooks up light and flaky. And I am told the alcohol all cooks off.
I did not invent this recipe, and no longer remember where I got it.
2 1/2 cups all-purpose flour (King Arthur is the best)
1 teaspoon salt
2 Tablespoons sugar
12 Tablespoons (1 1/2 sticks) cold butter, cut into chunks
1/2 cup cold vegetable shortening, cut into chunks
1/4 cup cold vodka
1/4 cup cold water
Cut the butter and shortening into the flour until the largest pieces are the size of small peas. Sprinkle in the liquids and mix thoroughly with a rubber spatula. Chill and then roll out between floured sheets of parchment.
That looks interesting. And easy (with a Kenwood).
For Michael. For the English-style pork sausage rolls I more-or-less follow the proportions in this recipe, but I don’t add nutmeg, just mace.
https://pudgefactor.com/easy-peasy-british-sausage-rolls/
Bubblecar said:
For Michael. For the English-style pork sausage rolls I more-or-less follow the proportions in this recipe, but I don’t add nutmeg, just mace.https://pudgefactor.com/easy-peasy-british-sausage-rolls/
Thank you.
Bubblecar said:
For Michael. For the English-style pork sausage rolls I more-or-less follow the proportions in this recipe, but I don’t add nutmeg, just mace.https://pudgefactor.com/easy-peasy-british-sausage-rolls/
That is, just mace and the sage, allspice, pepper and salt.
I leave out the nutmeg because it’s similar to mace but I think mace works better.
Bubblecar said:
Bubblecar said:
For Michael. For the English-style pork sausage rolls I more-or-less follow the proportions in this recipe, but I don’t add nutmeg, just mace.https://pudgefactor.com/easy-peasy-british-sausage-rolls/
That is, just mace and the sage, allspice, pepper and salt.
I leave out the nutmeg because it’s similar to mace but I think mace works better.
…just noticed that they don’t use any allspice, but other recipes do. Just a pinch, mind :)
Bubblecar said:
Bubblecar said:
For Michael. For the English-style pork sausage rolls I more-or-less follow the proportions in this recipe, but I don’t add nutmeg, just mace.https://pudgefactor.com/easy-peasy-british-sausage-rolls/
That is, just mace and the sage, allspice, pepper and salt.
I leave out the nutmeg because it’s similar to mace but I think mace works better.
Do you add any extra mace after leaving out the nutmeg?
Michael V said:
Bubblecar said:
Bubblecar said:
For Michael. For the English-style pork sausage rolls I more-or-less follow the proportions in this recipe, but I don’t add nutmeg, just mace.https://pudgefactor.com/easy-peasy-british-sausage-rolls/
That is, just mace and the sage, allspice, pepper and salt.
I leave out the nutmeg because it’s similar to mace but I think mace works better.
Do you add any extra mace after leaving out the nutmeg?
Yes. I add about half a teaspoon of mace (but I added a little more this time after adding more pork & crumbs).
Six of the porkers awaiting the next six (but there’ll doubtless be more since I added more mixture).
These will be egg-washed and sesame-seeded, but the dozen spicy beef ones will be unseeded, to tell them apart.
Bubblecar said:
Michael V said:
Bubblecar said:That is, just mace and the sage, allspice, pepper and salt.
I leave out the nutmeg because it’s similar to mace but I think mace works better.
Do you add any extra mace after leaving out the nutmeg?
Yes. I add about half a teaspoon of mace (but I added a little more this time after adding more pork & crumbs).
I bet they are popular, a knockout in fact
Bubblecar said:
Michael V said:
Bubblecar said:That is, just mace and the sage, allspice, pepper and salt.
I leave out the nutmeg because it’s similar to mace but I think mace works better.
Do you add any extra mace after leaving out the nutmeg?
Yes. I add about half a teaspoon of mace (but I added a little more this time after adding more pork & crumbs).
Hmmm. That’s quite a bit more than the original recipe (which uses a dash of each). Obviously you find that OK.
Michael V said:
Bubblecar said:
Michael V said:Do you add any extra mace after leaving out the nutmeg?
Yes. I add about half a teaspoon of mace (but I added a little more this time after adding more pork & crumbs).
Hmmm. That’s quite a bit more than the original recipe (which uses a dash of each). Obviously you find that OK.
I personally like it, and I think my guests will :)
But as with any spice or seasoning, adjust according to your own taste, once accustomed to it.
Madness at the shops.
Bubblecar said:
Michael V said:
Bubblecar said:Yes. I add about half a teaspoon of mace (but I added a little more this time after adding more pork & crumbs).
Hmmm. That’s quite a bit more than the original recipe (which uses a dash of each). Obviously you find that OK.
I personally like it, and I think my guests will :)
But as with any spice or seasoning, adjust according to your own taste, once accustomed to it.
Thanks. Yes. Yes I do.
Bubblecar said:
Six of the porkers awaiting the next six (but there’ll doubtless be more since I added more mixture).These will be egg-washed and sesame-seeded, but the dozen spicy beef ones will be unseeded, to tell them apart.
And one lousy orange.
First dozen baked.
Bubblecar said:
First dozen baked.
They look fabulous!
:)
Michael V said:
Bubblecar said:
First dozen baked.
They look fabulous!
:)
Ta. Since there’ll be at least another three porkers, I sampled one and they’re pretty good :)
Filling for the beef sausage rolls now mixed. My own spicy blend involving ground beef, chilli powder, coriander powder, cumin, smoked paprika, cayenne pepper, black pepper, fresh mint, finely chopped onion and garlic, breadcrumbs, grated vintage cheddar and enough water to give it the right consistency.
Bubblecar said:
Filling for the beef sausage rolls now mixed. My own spicy blend involving ground beef, chilli powder, coriander powder, cumin, smoked paprika, cayenne pepper, black pepper, fresh mint, finely chopped onion and garlic, breadcrumbs, grated vintage cheddar and enough water to give it the right consistency.
…oh and a little rubbed oregano leaves an’ all.
kii said:
What? Stick devon, ricotta, parmesan and cream in a blender? And then what? Serve it with ice-cream and jelly?
Here’s an idea for snack time!
kii said:
Here’s an idea for snack time!
What are the grey and yellow bits?
Michael V said:
kii said:
Here’s an idea for snack time!
What are the grey and yellow bits?
Cockles.
kii said:
Michael V said:
kii said:
Here’s an idea for snack time!
What are the grey and yellow bits?
Cockles.
Thank you.
Michael V said:
kii said:
Michael V said:What are the grey and yellow bits?
Cockles.
Thank you.
It’s from a food page on Facebook, Rate My Plate.
A few weird things, currently lots of baked dinners with Yorkshire puddings.
This one is LOLOLOLOL 😆
kii said:
Michael V said:
kii said:Cockles.
Thank you.
It’s from a food page on Facebook, Rate My Plate.
A few weird things, currently lots of baked dinners with Yorkshire puddings.This one is LOLOLOLOL 😆
Do you mind! I’m trying to eat my lunch here!
kii said:
Michael V said:
kii said:Cockles.
Thank you.
It’s from a food page on Facebook, Rate My Plate.
A few weird things, currently lots of baked dinners with Yorkshire puddings.This one is LOLOLOLOL 😆
So what is that?
My guess: sausages wrapped in ham slices cooked in cheesy white sauce.
Michael V said:
kii said:
Michael V said:Thank you.
It’s from a food page on Facebook, Rate My Plate.
A few weird things, currently lots of baked dinners with Yorkshire puddings.This one is LOLOLOLOL 😆
So what is that?
My guess: sausages wrapped in ham slices cooked in cheesy white sauce.
It’s giving me “bananas wrapped in devon with custard” vibes.
Michael V said:
kii said:
Michael V said:Thank you.
It’s from a food page on Facebook, Rate My Plate.
A few weird things, currently lots of baked dinners with Yorkshire puddings.This one is LOLOLOLOL 😆
So what is that?
My guess: sausages wrapped in ham slices cooked in cheesy white sauce.
Looks like toad-in-the-hole (sausages cooked in batter) not yet cooked.
Bubblecar said:
Michael V said:
kii said:It’s from a food page on Facebook, Rate My Plate.
A few weird things, currently lots of baked dinners with Yorkshire puddings.This one is LOLOLOLOL 😆
So what is that?
My guess: sausages wrapped in ham slices cooked in cheesy white sauce.
Looks like toad-in-the-hole (sausages cooked in batter) not yet cooked.
Toad-in-the-hole when cooked.
Bubblecar said:
Michael V said:
kii said:It’s from a food page on Facebook, Rate My Plate.
A few weird things, currently lots of baked dinners with Yorkshire puddings.This one is LOLOLOLOL 😆
So what is that?
My guess: sausages wrapped in ham slices cooked in cheesy white sauce.
Looks like toad-in-the-hole (sausages cooked in batter) not yet cooked.
that’s what I thought. but the snags should be browned.
Bubblecar said:
Bubblecar said:
Michael V said:So what is that?
My guess: sausages wrapped in ham slices cooked in cheesy white sauce.
Looks like toad-in-the-hole (sausages cooked in batter) not yet cooked.
Toad-in-the-hole when cooked.
At school in England, the sausages were 25 mm high slices placed as vertical cylinders in Yorkshire Pudding.
kii said:
Michael V said:
kii said:
Chicken…
Looks interesting.
I figured the egg one might be appealing.
I’m not that keen on boiled eggs. But it might be worth a try.
Michael V said:
kii said:
Michael V said:Looks interesting.
I figured the egg one might be appealing.
I’m not that keen on boiled eggs. But it might be worth a try.
Thanks for thinking of me.
:)
Michael V said:
Michael V said:
kii said:I figured the egg one might be appealing.
I’m not that keen on boiled eggs. But it might be worth a try.
Thanks for thinking of me.
:)
I love soft-boil eggs with spiciness and noodles.
Maybe this is worth investigating?
kii said:
Michael V said:
Michael V said:I’m not that keen on boiled eggs. But it might be worth a try.
Thanks for thinking of me.
:)
I love soft-boil eggs with spiciness and noodles.
Maybe this is worth investigating?
Original idea
Michael V said:
KANGAROO AND FETA MEATBALLS IN ITALIAN-STYLE TOMATO SAUCE
———————————-
Four serves – 20 meatballs plus sauce, each about (as yet uncalculated) kJ.Adapted by Mrs V from a now-lost recipe
—————————————————————————————————————————————————————————————————————————————
INGREDIENTS:
————————
20 Meatballs:250 g Kangaroo mince (unflavoured)
1 large egg
1 small brown onion, finely chopped
Fine-ground black pepper (generous sprinkle or to taste)
1 Malaquetina chilli (probably a quarter to a half of a supermarket short hot red chilli) (optional)20 small cubes of Feta cheese (1 cm or so)
Flour (to roll the meatballs in)
3 Tbs Olive oil for pan cookingSauce:
1 medium red onion, halved, quartered and then sliced
400 g can diced tomatoes
100 g Olives, sliced (Green or Kalamata. Doesn’t matter if they are stuffed olives)
0.5 large capsicum, sliced
2-3 Malaquetina chllies (probably half to one supermarket short hot red chilli)(optional)
6 sprigs fresh oregano, chopped
3 cloves garlic, crushed
Fine-ground black pepper (generous sprinkle or to taste)
—————————————————————————————————————————————————————————————————————————————METHOD:
—————-
Mix all meatball ingredients (except feta) thoroughly.Take about a teaspoon (see notes) of meat mixture into the palm of one hand, flatten it and depress the centre. Place a piece of feta in the depression then lift and wrap the mince around it, and roll it in the hand. Finally roll it in flour. Repeat until all twenty meatballs are made.
Shallow fry meatballs for about 5 minutes – until nicely browned. Turn and cook for a further five minutes – until nicely browned all over.
Arrange meatballs in an oven-proof dish. Set aside.
Make sauce using the same frying pan:
Fry onions and chilli together in oil (add more oil to pan if needed). Add tomatoes first, then add olives, capsicum, garlic, oregano and pepper.
Cook for five minutes, stirring.
Pour sauce over meatballs.
Cook in 180 C oven for 30 minutes, uncovered.
Serve hot.
—————————————————————————————————————————————————————————————————————————————
NOTES:
—————-
Despite kangaroo mince being a low-salt meat, no salt is added, as Feta and Olives are both salty.Not sure of the exact quantity of meat mixture for each meatball. First up, it might be worthwhile dividing the mixture into four and then use each of the quarters to produce five meatballs.
Bump, for Mr Car.
Michael V said:
Michael V said:
KANGAROO AND FETA MEATBALLS IN ITALIAN-STYLE TOMATO SAUCE
———————————-
Four serves – 20 meatballs plus sauce, each about (as yet uncalculated) kJ.Adapted by Mrs V from a now-lost recipe
—————————————————————————————————————————————————————————————————————————————
INGREDIENTS:
————————
20 Meatballs:250 g Kangaroo mince (unflavoured)
1 large egg
1 small brown onion, finely chopped
Fine-ground black pepper (generous sprinkle or to taste)
1 Malaquetina chilli (probably a quarter to a half of a supermarket short hot red chilli) (optional)20 small cubes of Feta cheese (1 cm or so)
Flour (to roll the meatballs in)
3 Tbs Olive oil for pan cookingSauce:
1 medium red onion, halved, quartered and then sliced
400 g can diced tomatoes
100 g Olives, sliced (Green or Kalamata. Doesn’t matter if they are stuffed olives)
0.5 large capsicum, sliced
2-3 Malaquetina chllies (probably half to one supermarket short hot red chilli)(optional)
6 sprigs fresh oregano, chopped
3 cloves garlic, crushed
Fine-ground black pepper (generous sprinkle or to taste)
—————————————————————————————————————————————————————————————————————————————METHOD:
—————-
Mix all meatball ingredients (except feta) thoroughly.Take about a teaspoon (see notes) of meat mixture into the palm of one hand, flatten it and depress the centre. Place a piece of feta in the depression then lift and wrap the mince around it, and roll it in the hand. Finally roll it in flour. Repeat until all twenty meatballs are made.
Shallow fry meatballs for about 5 minutes – until nicely browned. Turn and cook for a further five minutes – until nicely browned all over.
Arrange meatballs in an oven-proof dish. Set aside.
Make sauce using the same frying pan:
Fry onions and chilli together in oil (add more oil to pan if needed). Add tomatoes first, then add olives, capsicum, garlic, oregano and pepper.
Cook for five minutes, stirring.
Pour sauce over meatballs.
Cook in 180 C oven for 30 minutes, uncovered.
Serve hot.
—————————————————————————————————————————————————————————————————————————————
NOTES:
—————-
Despite kangaroo mince being a low-salt meat, no salt is added, as Feta and Olives are both salty.Not sure of the exact quantity of meat mixture for each meatball. First up, it might be worthwhile dividing the mixture into four and then use each of the quarters to produce five meatballs.
Bump, for Mr Car.
Ta. I’ll try the feta idea next time.
Divine Angel said:
Michael V said:
Divine Angel said:
Mr Mutant made pasta bake, but I’m not a fan of pasta so I had upside down cheeseburger pies.Upside down because I accidentally put the big circles of pastry on the top instead of the bottom.
Cheeseburger pies?
Never heard of such a thing before this. I looked it up and I see that there are many products and recipes, so I am none the wiser.
2 sheets puff pastry, or 1 sheet puff and 1 sheet shortcrust
250g mince
Gravy powder
BBQ and tomato sauces (can substitute 1tb of Vegemite instead of BBQ)
American mustard
Burger pickles
Cheese (any kind, but I prefer the “plastic” slices eg Kraft singles)
OnionBrown mince, add gravy powder and BBQ sauce or Vegemite. You can add onions at this stage, or when preparing pies.
Cut circles into pastry. When your pie maker is ready, place the bigger circles on the bottom.
Fill with meat, and top with onions (if not already added to mince), pickles, tomato sauce and mustard, top with cheese and the small pastry circles.
Cook for about 10 minutes until pastry is golden.
So it’s in the right thread.
Found my recipe for Mum’s Meatloaf. My childhood home’s oven was in Fahrenheit, hence the temps. I’ll add a few more seasonings to the meat mixture when I make it tonight.
Divine Angel said:
Found my recipe for Mum’s Meatloaf. My childhood home’s oven was in Fahrenheit, hence the temps. I’ll add a few more seasonings to the meat mixture when I make it tonight.
I quite like meatloaf, but Mrs S won’t have any of it, so i don’t make them.
Meatloaf was a (still might be) disciplinary tool in some US prisons.
It was carefully formulated to provide all of a prisoner’s nutritional needs, but made to taste as bland and uninteresting as it could be made.
It was served to ‘difficult’ prisoners three times a day. Just the meatloaf, nothing else, and water to drink.
It was reported that even the toughest prisoners buckled after about two weeks: “I’ll behave, i’ll co-operate, just, please, gimme something else to eat!”.
captain_spalding said:
Divine Angel said:
Found my recipe for Mum’s Meatloaf. My childhood home’s oven was in Fahrenheit, hence the temps. I’ll add a few more seasonings to the meat mixture when I make it tonight.
I quite like meatloaf, but Mrs S won’t have any of it, so i don’t make them.
Meatloaf was a (still might be) disciplinary tool in some US prisons.
It was carefully formulated to provide all of a prisoner’s nutritional needs, but made to taste as bland and uninteresting as it could be made.
It was served to ‘difficult’ prisoners three times a day. Just the meatloaf, nothing else, and water to drink.
It was reported that even the toughest prisoners buckled after about two weeks: “I’ll behave, i’ll co-operate, just, please, gimme something else to eat!”.
Wouldn’t that constitute “cruel and unusual punishment”, as outlawed by their constitution?
btm said:
captain_spalding said:
Divine Angel said:
Found my recipe for Mum’s Meatloaf. My childhood home’s oven was in Fahrenheit, hence the temps. I’ll add a few more seasonings to the meat mixture when I make it tonight.
I quite like meatloaf, but Mrs S won’t have any of it, so i don’t make them.
Meatloaf was a (still might be) disciplinary tool in some US prisons.
It was carefully formulated to provide all of a prisoner’s nutritional needs, but made to taste as bland and uninteresting as it could be made.
It was served to ‘difficult’ prisoners three times a day. Just the meatloaf, nothing else, and water to drink.
It was reported that even the toughest prisoners buckled after about two weeks: “I’ll behave, i’ll co-operate, just, please, gimme something else to eat!”.
Wouldn’t that constitute “cruel and unusual punishment”, as outlawed by their constitution?
Like i say, i don’t know if they still do it. But, it seems that it was effective.
btm said:
captain_spalding said:
Divine Angel said:
Found my recipe for Mum’s Meatloaf. My childhood home’s oven was in Fahrenheit, hence the temps. I’ll add a few more seasonings to the meat mixture when I make it tonight.
I quite like meatloaf, but Mrs S won’t have any of it, so i don’t make them.
Meatloaf was a (still might be) disciplinary tool in some US prisons.
It was carefully formulated to provide all of a prisoner’s nutritional needs, but made to taste as bland and uninteresting as it could be made.
It was served to ‘difficult’ prisoners three times a day. Just the meatloaf, nothing else, and water to drink.
It was reported that even the toughest prisoners buckled after about two weeks: “I’ll behave, i’ll co-operate, just, please, gimme something else to eat!”.
Wouldn’t that constitute “cruel and unusual punishment”, as outlawed by their constitution?
their constitution still permits slavery as punishment for a crime, so it seems to me the bar is set quite low.
captain_spalding said:
btm said:
captain_spalding said:I quite like meatloaf, but Mrs S won’t have any of it, so i don’t make them.
Meatloaf was a (still might be) disciplinary tool in some US prisons.
It was carefully formulated to provide all of a prisoner’s nutritional needs, but made to taste as bland and uninteresting as it could be made.
It was served to ‘difficult’ prisoners three times a day. Just the meatloaf, nothing else, and water to drink.
It was reported that even the toughest prisoners buckled after about two weeks: “I’ll behave, i’ll co-operate, just, please, gimme something else to eat!”.
Wouldn’t that constitute “cruel and unusual punishment”, as outlawed by their constitution?
Like i say, i don’t know if they still do it. But, it seems that it was effective.
you’d back on the straight and narrow like a bat out of hell.
Divine Angel said:
Found my recipe for Mum’s Meatloaf. My childhood home’s oven was in Fahrenheit, hence the temps. I’ll add a few more seasonings to the meat mixture when I make it tonight.
Interesting, thanks.
To show patriotism for dead diggers, this year I’m making this.
https://www.taste.com.au/recipes/golden-syrup-anzac-ripple-cakes-recipe/7w5tw3fr
captain_spalding said:
Saved it to Recipe thread for you. And for me, when i want to copy it.
captain_spalding said:
Here, let me embiggen that for you…
buffy’s take on dressing for chicken caesar salad:
In a jar, mix 3Tb olive oil, 1Tb lemon juice, 1Tb sour cream,1/2 tsp Worcestershire sauce and 1tsp Dijon mustard. Put the lid on the jar and shake the bejesus out of the mix until it all combines.
captain_spalding said:
captain_spalding said:
Saved it to Recipe thread for you. And for me, when i want to copy it.
For those who don’t have cataracts, here’s the text:
buffy said:
Divine Angel said:
Chicken Caesar here tonight. Wish I knew what Caesar sauce they used on the cruise, it was yum. I had Caesar salad every night I was feeling well enough.
Obviously I don’t know what they were using, but many years ago I got very fond of the chicken caesar salad Steve was making at the pub here. I never asked him for his recipe (quite probably it was something commercial), but I fiddled around with some recipes and came up with this mix, tasted quite close to his.
In a jar, mix 3Tb olive oil, 1Tb lemon juice, 1Tb sour cream,1/2 tsp Worcestershire sauce and 1tsp Dijon mustard. Put the lid on the jar and shake the bejesus out of the mix until it all combines.
:)
Don’t mind me, please…
Michael V said:
Don’t mind me, please…
However: buffy, have you ever used your Xinjiang spice mix to flavour fried rice?
Michael V said:
Michael V said:
Don’t mind me, please…
However: buffy, have you ever used your Xinjiang spice mix to flavour fried rice?
No. I’ve used it in other things though. Does it work in fried rice? I particularly like it with lamb, so if we roast lamb, we rub it with the mix. Probably only because the first time we et it was lamb ribs at China Chilli in Chinatown in Melbourne. It was full of Chinese people (good sign), but we had some difficulties with the menu and the language. They found us a student to wait our table who had some English. I don’t think a lot of Europeans went there at that time.
buffy said:
Michael V said:
Michael V said:
Don’t mind me, please…
However: buffy, have you ever used your Xinjiang spice mix to flavour fried rice?
No. I’ve used it in other things though. Does it work in fried rice? I particularly like it with lamb, so if we roast lamb, we rub it with the mix. Probably only because the first time we et it was lamb ribs at China Chilli in Chinatown in Melbourne. It was full of Chinese people (good sign), but we had some difficulties with the menu and the language. They found us a student to wait our table who had some English. I don’t think a lot of Europeans went there at that time.
I was thinking of trying it in fried rice, because I have some left over that has become a bit chunky. I might give it a try, as I should make fried rice tonight.
Ta.
