Favourite Recipes

Re: Favorite Recipes

For Friday -

Ingredients:
beer
glass

Method:
Place beer in glass. Serve.

Its been a long week.

Re: Favorite Recipes

Brilliant

Bushman said:

For Friday -

Ingredients:
beer
glass

Method:
Place beer in glass. Serve.

Its been a long week.

Click to expand...

Re: Favorite Recipes

Bushman said:

For Friday -

Ingredients:
beer
glass

Method:
Place beer in glass. Serve.

Its been a long week.

Click to expand...

Too much work. Try this easier recipe...

Ingredients:
beer
Method:
Place beer in mouth.

Set up Webber Barbeque, when briquete/heat beads are fully burning seperate the heat beads into two piles divided by a foil drip tray. Place a Long leg of lamb (2.4kg to 3kg) on the grill above the drip tray and put the lid on.

Prepare pumpkin pieces and whole potatoes, wrap in foil and put them on the grill around the leg of lamb, approximately 1/2 an hour to 3/4 of an hour after putting the leg of lamb on. Put the lid back on.

Leave the lot until the meat has been on for approximately 1 and a 1/2 hours. Test with a skewer to see if the juice is clear or red, if red leave for another 10 - 15 minutes.

Nuke some peas in the micro wave approximately 5 mins before removing the meat. Remove meat, potatoes and pumpkin. Allow the meat to sit for 5 minutes beofre carving then serve up dinner. Remember to have some Mint sauce for the lamb.

Wash down with a good red wine. Enjoy.

This is the Esquire pancake recipe.

It is good.

http://www.esquire.com/features/food-drink/pancake0907

gg

Re: Favorite Recipes

Krusty the Klown said:

Honey!!! Now that sounds interesting.....that may be the missing ingredient.

Thanks, I'll give it a try.

I'll post back with the results.

Cheers

Click to expand...

i use a mix of:
a little worcester sauce
smokey bbq sauce
a little brown sugar
soy sauce

adjust the amounts till you get the right balance of sweet/salt/sour

easy and tastes good! also works as a good marinade for making homemade jerky!

i know ther are a few Thai nationals here who could offer a few recipes, but I'm happy to offer a few from the highlands if anyone is keen.

I'll type type them out if other are interested.

Let me know

cheers,

Stan 101 said:

i know ther are a few Thai nationals here who could offer a few recipes, but I'm happy to offer a few from the highlands if anyone is keen.

I'll type type them out if other are interested.

Let me know

cheers,

Click to expand...

For sure my other half will love it.

ok..onto a winner now..found... Poonsin Vietnamese dipping sauce in safeway asian section today....its not bad at all...chillies bit hotter than I can handle...but I am sure I can play with that and make some changes to reduce the heat..
in another aisle I noticed another brand....so I will try that one too..
so its just pieces of lettuce leaves dipped in that sauce....great for my dieting days or as a snack

Ok so its 3 days later..and now I recall why I dont eat chillies......its the twice burning part....
even after I had strained the chillie bits out and it tasted better..well not so hot....
so back to searching for a dipping sauce ...WITHOUT THE CHILLIES

nomore4s said:

For sure my other half will love it.

Click to expand...

Here's the recipe for Red Thai Curry paste (Nam Prik Gaeng Ped) given to me by my friend, Vannee.

6 long dried chillies (5 inches or so each)
2 Tablespoons of chopped shallots or equivilent in small red onions
5 small cloves of garlic skin off. If you find baby red garlic leave the skin on.
1 tablesppon of finely chopped galangal. Use ginger if you can't get young fresh galangal.
1 tablesppon of lemongrass chopped finely.
2 teaspoons of kaffir lime rinds. No pith.
10 peppercorns. Preferably white, but black is okay.
1 teaspoon of shrimp paste or fermented soy paste
1 tablespoon of toasted / roasted corriander seed.
1 teaspoon of toasted/roast cumin seed


The corriander and cumin should be dry roasted in a fry pan on an medium heat.
You'll know when it's right as the fragrance will start to gain in strength.
Don't let them get darker thean a light brown, they will go bitter.

Soak the dried chillies in a warm water for 5 minutes antil they become soft.
Then open them and deseed them.

Add all the ingredients into a mortar and pestle and pound them to a fine even paste.
You can use a blender or whatever if you choose. I just prefer to use a mortar as
It doesn't make the paste as fine. It allows you to get a burst of individual ingredients
in a bite.


This will keep in a sealed container in the fridge for 3 months easily.
It will keep in the cupboard for a month.

To make more just ramp up the quantities. As with everything, just taste as
flavours of the ingredients change every time. Don't be afraid of the shimp paste flavour
as it will cook out and give you the saltiness you need.



You could also just buy red curry paste from an asian grocer. The best brand is Maey Ploy in the orange container.






Red Curry with Chicken (Gaeng Ped Gai)

400g diced chicken breast
4 tablespoons cooking oil (I like peanut oil)
1 tablespoon red curry paste ( addd more or less for taste)
1 cup coconut cream
2 cups coconut milk
300g bamboo shoots (cooked. from a tin is fine)
2 tablespoons of fish sauce (Nam Phla)
1.5 tablespoons of palm sugar
4 kaffir lime leaves with the stem removed.
0.5 cup of sweet basil leaves ripped by hand. (Use thai holy basil if you like the extra heat)


Method

Stir fry the curry paste in the oil on a low heat. Don't let it burn.
You will know when bacause the fragrence will start to becom intense.

Add the coconut cream and keep stirring until the oil starts to split from the cream.
You can up the heat a bit here.

Add the chicken and go back to a lowish heat until the chicken is half cooked.
Add the coconut milk, the palm sugar. To disolve the palm sugar, get it to the boil.
Add the bamboo shotts. You can also add baby eggplant or whatever vegie you like here.
You could even add rehydrated ****ake mushrooms now.

Add the kaffir lime leaves and the basil at the last minute and serve.


cheers,

That's funny, the forum won't let me type s h i t a k e mushrooms!!!


I have a few old home style Thai recipes as well. I have notes on about 70 dishes. Let me know if you have some requests.


cheers,

Thanks Stan ...I will keep that in mind...it was the Vietnam and Japanes dipping sauces I liked...without the chillies,,,or a mild chillie
cheers

Wood fired pizza at home



Smokey BBQ Ribs cooked in a wood fired oven



Slow roasted again in the brick oven stuffed quails




Boun Appetite

geez, I think there has been a real dumming down in the food industry....
for eg;
I made my favourite stew, come thick soup recipe....its the same my mother made and probably her mum as well....
its simply, half an onion, a celery stalk, a carrot, 1/4 windsor pumpkin, 3 median potatoes,...all above chopped or sliced or diced, about 250 grms of minced steak..browned in the saucepan with the onion.....then add about 1.5 litres of water....followed by the other vegetables, pumkin is added last, it cooks quicker....then tomatoe and worcestershire sauce added to taste....a teaspoon of vegemite, 4-6 drops of tabasco sauce if you want to spice it up, and finally 3 teaspoons of gravox mixed to a thin paste and added....or similar amount of flour as a paste....then let simmer for 15-20 minutes.....its heavenly IMO.....salt and pepper to taste....
this recipe has excellent flavour, you can taste and distinquish each vegetable.... aroma is heavenly ....and tastes even better the next day....this makes about 4 good size servings....can be frozen for future use

you can add other favourites, beans, peas, broccoli...whatever....but you need to keep the balance right, so the say broccoli etc does not overpower the taste
all in all, takes about 10 mins to prepare....20 mins to cook...ready in 30 mins...cost about $10

so while I was shopping yesterday, I picked up some Heinz chunky and special tinned soups , that were on special (just to see if anything had changed)....I have not eaten tinned soups since my 'lean days' when money was a bit short, over 40 years ago...
Yuk, yuk, yuk,....more like I imagine bad dog food would be...tried the pumpkin and minestrone....it was too sweet, the vegetables had no flavour other than the pumpkin flavour, then I tried the beef and vegetable....again I don't recognise any flavours, other than some bland mush...the vegies looked good and the beef...but flavour.....zilt zip zitch.....

its not just the soup, I find most pre packed foods leave a lot to be desired for taste....
I realize, I prefer english cum australian style traditional food, which is not everyones tastes....but the prawns on offer today are tasteless, unbelievable to even 20 years ago..when they were delicious, I refuse to buy the tiny baby lobsters on offer at the 2 big 'dog food outlets'....
fresh meat , vegies and cheese are about the only reliable flavours...even eggs seem to be bland these days....
so its mainly good old home cooking for me...if I want flavour in my food...and without the preservatives....
just wonder if other members think food has been dummed down...over the years...since the 'dog food' outlets have wiped out the independent local butchers, green grocers etc and speciality food stores

For those that love salads and Asian food, try this salad dressing that we developed from a similar type of recipe....

CanOz 'n Jenny's hot 'n sour Thai dressing

1 serving - does a salad for two

1 TBL SPN OLIVE OIL
1 TBL SPN LIME JUICE
1 TBL SPN LEMON JUICE
1 TBL SPN FISH SAUCE
1 TBL SPN HONEY
1 TBL SPN SOY SAUCE
1 TEA SPN GRATED FRESH GINGER
1/2 or 1 WHOLE RED CHILLI SEEDED and CHOPPED (adjust to your own heat tolerance)
1 TBL SPN CHOPPED SPRING ONION
1 TBL SPN CHOPPED CORIANDER (optional)
1 TBL Spn Chopped Basil
1 Handful of peanuts, skin on, on top of the salad

Add ingredients to shaker and mix well, chill and serve over peanuts and finely chopped garden salad

Click to expand...

kincella said:

Ok so its 3 days later..and now I recall why I dont eat chillies......its the twice burning part....
even after I had strained the chillie bits out and it tasted better..well not so hot....
so back to searching for a dipping sauce ...WITHOUT THE CHILLIES

Click to expand...

try equal parts: fish sauce, rice vinegar, soy sauce. Jazz it up with some garlic and/or lime juice. If you want sweet, add (palm or brown) sugar to taste. Sweet with some chilli - sweet chilli sauce to taste. Leave out the sugar and use ketchap manis as the soy. We find the basic 3 sauce mix good for fresh Vietnamese spring rolls, as they have a delicate flavour.

Spring rolls (unfried) - found you a pic:
rice paper wrappers
rice vermicelli
cooked prawns (slice half lengthways), maybe include thin sliced pork
(thai) basil
coriander
spring onion
shredded lettuce
mint optional
soften the wrapper in warm water

Fill in the proportions you prefer (I like lots of coriander, wife prefers less). wrap, dip in the sauce, eat. Instead of sitting around making tacos or tortillas we do this or make our own nori rolls (which most people call sushi rolls).

Last night I made one of my favourite Northern Italian dishes, learnt from my Nonna.

Many people are intimidated by polenta, but it is seriously easy when you have done it once or twice. All you need is time to commit to stirring the pot.

POLENTA & 'ERBA
- 'Erba is a slang word that basically reverts to grass or weeds, as this is a vegetarian dish.
- Other times I pair polenta with a pork belly or beef rump ragu or boiled/grilled thick, high quality Italian sausages

Polenta Recipe (feeds 6-8)

500g Polenta
2 Litres of water
salt to taste

You will need a fairly large pot as polenta expands, a medium to large Bessemer is a perfect example.

Bring salted water to boil in a non-stick pot, think the same volume of salt as you would add to water before boiling pasta - from there you can always add more during the cooking process. Whilst stirring the boiling water, pour in the polenta.
Continually stir the polenta, until it stops 'spitting'. By this I mean the water will continue to boil and when the bubbles pop hot water with polenta will spit out everywhere. After 20 mins or so of stirring it will get to the point where the polenta is no longer dominated by water and pockets of air will form under the polenta and gently grow and the air pocket will break with a gentle hiss of air.
Polenta can be served soft or firm, it depends on how long you cook it for.
They key is to cook it long enough so that it is not grainy.
The longer you cook polenta, the smoother the texture will become.
You can add more water at any time during the cooking process.

Left over polenta is traditionally eaten for breakfast the next morning. Simply cut the polenta into chunks, put in a cereal bowl with milk and heat in the microwave.

'Erba Recipe

butter
2 cloves garlic
1 medium onion
6 japanese eggplants (or one traditional eggplant)
1 large zucchini or 2 medium
1/2 to 1 red cabbage (or green, the red gives it an amazing colour)
1 tin chopped tomatoes (preferably Ardmona - Aussie produce!) or 4-6 fresh tomatoes
1 glass medium white wine
1 sprig rosemary
1 cup of chicken stock (I only use Massel)
2 cups of water

Add butter to a hot pot and cook until mildly sizzling. Fry the chopped garlic & onion in butter until translucent. Add the chopped eggplant, zucchini & cabbage and stir until cabbage is limp. Add the glass of white wine and rosemary sprig and stir. After 2 minutes add the tinned tomatoes and lower heat to a simmer. Add glass of chicken stock and 2 glasses of water.
As with most Italian dishes, the longer and slower you cook this, the better.
You can cook this in as little as 20 minutes and it is perfectly fine but you will not achieve the depth of flavour from a long slow simmer.
My time spent simmering is usually around an hour, even more.
You can add more water to this dish at any time, you may need to add a little more stock to combat the acidity of the vegetables.

You can cook the 'erba before the polenta then reheat when the polenta is ready. It can be difficult stirring polenta and creating the sauce at the same time, there are no problems in even cooking the sauce the night before.

When both dishes are ready spoon a nice helping of polenta on your plate. Try to pour a ladle full of just the 'erba juices over the polenta, then a nice serving of the 'erba itself next to the polenta.

Final step - enjoy!

Very nice, Springhill, I like polenta too, we have it here also.

Where's the 'baccala'? lol