What's on the Menu

[evil c]

Steak T - Bone with dry rub cooking over the coals with good level of charring and caramelized flavors!

Lexi can't wait for leftovers!,

 

Served with baked Potato wedges in jackets with lemon pepper and smoked Salt, plus Baby Spinach, Quinoa, tomato and Fetta salad.

Simple but would be a satisfying last meal!

[Bass13]

4 minutes ago, evil c said:

Steak T - Bone with dry rub cooking over the coals with good level of charring and caramelized flavors!

Lexi can't wait for leftovers!,

 

Served with baked Potato wedges in jackets with lemon pepper and smoked Salt, plus Baby Spinach, Quinoa, tomato and Fetta salad.

Simple but would be a satisfying last meal!

Lovely...

Last meal....your going nowhere till you come over & have many drinks with me first...

[evil c]

1 minute ago, Bass13 said:

Lovely...

Last meal....your going nowhere till you come over & have many drinks with me first...

Sounds like I'll need an uber driver, who knows the back roads to avoid the local enforcement !

 

Disclaimer: Not that l endorse anything illegal of course, maybe "questionable bad behavior"! 

[Bass13]

Was meant to post this earlier, today's lunch, I quickly put together an Antipasto

Mixed thinly sliced cold meats, black & green olives with provolone cheese, crusty bread & a glass of wine.

 

[tripitaka]

55 minutes ago, Bass13 said:

Was meant to post this earlier, today's lunch, I quickly put together an Antipasto

Mixed thinly sliced cold meats, black & green olives with provolone cheese, crusty bread & a glass of wine.

 

Hot Damn! When am I getting invited?

[Bass13]

1 hour ago, tripitaka said:

Hot Damn! When am I getting invited?

 

Hopefully when we can visit people again one day soon, you bring wine, I will supply food & music

[Bass13]

Home made Schnitzel 

Roast potatoes with sour cream

Sliverbeat & chicory mixed with heaps of galic, Fresh graden salad was what I cooked for the family tonight.

[towanda]

Yep, that's how ya cook a Schnitty, nailed it!

[evil c]

This recipe is amazing, your family will love you for making it - bit of prep and work but well worth the result!

I made this yesterday for our Sunday Roast.

 

LAMB SHOULDER SLOW COOKED WITH MINT AND CUMMIN

Marinate the lamb overnight if you can, so the flavours really seep into the meat, and give it four hours at the very least. If you’re planning to eat this on the day of cooking, you’ll have to get going first thing, because it needs six and a half hours in the oven, but it’s fine to be cooked a day ahead, then kept in the fridge, ready to be shredded and warmed up in its own juices.

Prep 12 min
Marinate 4-12 hr
Cook 6½ hr
Serves 4-6

2 lemons, zest finely grated, to get 1 tbsp, then juiced, to get 4 tbsp
6 garlic cloves, peeled and crushed
1 tbsp paprika
½ tsp fenugreek seeds, lightly crushed
2 tsp ground cumin
25g mint leaves
15g coriander leaves
3 tbsp olive oil
Salt and black pepper
1 large lamb shoulder (about 2kg)
1 celeriac, peeled and cut into 3cm-wide wedges (850g net weight)
5 large carrots, peeled and cut in half, widthways (600g net weight)

3 large Potatoes quartered with skin on
2 whole heads garlic, cut in half widthways

Put the lemon zest, lemon juice, crushed garlic, spices, herbs and oil in the small bowl of a food processor with a teaspoon and a half of salt and plenty of pepper. Blitz to a rough paste and set aside.

Put the lamb in a large bowl and stab the meat all over about 30 times with a small, sharp knife. Rub the spice paste all over the meat, massaging it into the incisions, then cover with clingfilm and refrigerate for at least four hours (and ideally overnight).

Heat the oven to 170C/335F/gas 3. Transfer the lamb and all its marinade into a large, high-sided baking dish about 30cm x 40cm. Cover the tray tightly with tin foil and roast for an hour, then turn down the heat to 160C/320F/gas 2½, add the celeriac, carrots and half garlic heads (put these in cut side up) to the tray, and cover again with the same foil. Roast for another four hours, basting three or four times during the cooking time (and resealing the tray with foil each time).

Remove the foil and roast for another hour and a half, until the lamb is browned all over, the meat is falling apart and the vegetables are caramelised.

[betty boop]

23 minutes ago, evil c said:

This recipe is amazing

your other recipe(from BBQ thread) ...is now a family favourite for us ...so can just imagine this is next level  

[evil c]

1 hour ago, betty boop said:

your other recipe(from BBQ thread) ...is now a family favourite for us ...so can just imagine this is next level  

Glad to hear al, this one is "last meal before you die" level !:

Make sure to cut the Celeriac into large wedges or it will tend to  disintegrate. 

Also maybe try substituting some of the water in bottom of pan for white wine, reckon it could lift it even more.

[aussievintage]

2 hours ago, evil c said:

LAMB SHOULDER SLOW COOKED WITH MINT AND CUMMIN

 

 

love slow cooked.  Last night we had beef cheeks in Guiness (nice alternative to red wine).

[MrBurns84]

edit

 

 

 

Edited September 19, 2021 by MrBurns84

[betty boop]

late sunday brunch...

 

Dukkah Eggs hollandaise with fresh squeezed mildura oranges,

 

 

why do boring eggs  when can be more interesting hehe...this is just so simply amazing and yet its about 3-5min at best to get happening ! 

 

the hollandaise is super simple and made in a 2-3 minutes i kid you not !

https://downshiftology.com/recipes/hollandaise-sauce/

"To make this recipe, simply heat up some butter (and it needs to be hot!) and stream it into the blended egg yolk mixture to create a velvety smooth sauce.

1. Melt the butter in a microwave for about 1 minute until hot.
2. Combine the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds.
3. Slowly stream in the hot butter into the mixture as the blender is running.
4. Pour the sauce into a small bowl and drizzle over your meal!

Hollandaise Sauce Ingredients

All you’ll need for this sauce are six ingredients. And you probably have them in your fridge and pantry already.

• Egg Yolks –  3 eggs
• Lemon Juice –  1 tablespoon
• Dijon –  1 teaspoon
• Salt –  1/4 teaspoon
• Cayenne Pepper – just a pinch
• Butter-  1/2 cup of melted butter:

The poached eggs are probably the hardest part and taken some practice from me. secret is fresh eggs whcih i got from farmers market. big wok. with water simmering on low ... so not moving about. pop in with a large ladle ... simmer for 3min thats it...

 

Turkish bread toasted and topped with shaved ham, spinach leaves, the poached egg, a touch of salt, pepper. holandaise sauce a sprinkle of Dukkah on top !

 

the orange juice is mildura super sweet oranges freshly squeezed ...

 

and together ... 

 

YUM !  

 

 

Edited November 7, 2021 by betty boop

[frankn]

Brilliant local food in Alicante & Oliva Spain. 
Best paella Valencia (basically the original recipie of the region) - rabbit, chicken, broad/butter beans, peppers, green beans and Rice de Valencia. 
other dishes from restaurants that are known for grilling. Swordfish, Chicken and Salmon. 
Also eaten excellent Octopus and lightly fried Calamari. 
The citrus here is amazing - never had such sweet fruit.  Alicante region has over 100,000 hectares of citrus production. 
 

Edited May 16, 2022 by frankn
Added info

[evil c]

Thai Style Seafood stir fry.

Had a hankering for a rich Thai  seafood stir fry like we get at our local restaurant,  so made this up last night to my own improvised mix.

 

1 Onion sliced

1  Red Capsicum sliced

1 Carrot diced

3 cloves of Garlic chopped finely

Broccoli heads chopped coarsely

750g Seafood mix.

( King Prawns, Calamari pieces scored 1 side, Fish pieces, )

2 Tbsp Kecap Manis

2 Tbsp Light Soy Sauce

1 Tbsp Oyster Sauce

1 Tbsp Chilli Jam or to taste

2 Tbsp Honey

Thai Basil

 

Lightly season Seafood, then fry in few batches in Wok and remove.

Fry on high Veges for few mins , then return Seafood to Wok.

Toss then add mixed up Sauce mix.

Sprinkle through loosely torn Thai Basil leaves, then serve on bed of Steamed Rice.

Enjoy, my family certainly did!!

 

 

 

[Monty]

That looks good Clive.

 

I had some risotto left over from earlier in the week so I made arancini for a lunchtime snack, while home with the kids (school hols). A bit of mucking around but very popular - well, der, it's fried carbs and cheese.

 

 

[evil c]

After years vowing never to do myself, wife and I came across some good quality Olives locally

- so just finished my first batch of 4kg.

Very dark variety, soaked in Water for first week and changed daily.

Then 3 weeks of brining, with 6% Salt solution and changed daily.

Pitted before brining

 

About to be bottled in jars, bit lighter color wise.

 

Just bottled up with Chilli, Rosemary sprig, few Garlic cloves, Bay leaf, salt water,  Tbsp Vinegar and topped with Olive oil. 

Very happy with the way it's come together, tasting very nice already and ready for another 5kg batch on Brine shortly !,

 

[Ian McP]

There's a trick that doesn't involve all the brine and wait palaver. Douse a tray of olives with oil and salt and bake at 180 degrees for 20 min. Here's a recipe:

https://www.taste.com.au/recipes/roasted-olives/420e0f43-64c7-4904-8fcf-c226ad3e6020

[evil c]

4 hours ago, Ian McP said:

There's a trick that doesn't involve all the brine and wait palaver. Douse a tray of olives with oil and salt and bake at 180 degrees for 20 min. Here's a recipe:

https://www.taste.com.au/recipes/roasted-olives/420e0f43-64c7-4904-8fcf-c226ad3e6020

Wife has a few Italian friends,  and tried similar method but not very nice I'm afraid. 

My way is actually the shorter and easier method, rather than brining for many months if unpitted.

[frankn]

Weber BBQ, reverse sear rib-eye on the bone. 

[Keith_W]

 

I served this at an SNA GTG a couple of months back where I had some interstate visitors. "Poulet a la Chasseur", or "Hunter's Chicken". Basically a fancy way of saying "fried chicken with sauce". It was served with saffron rice. 

[muon*]

13 minutes ago, Keith_W said:

 

I served this at an SNA GTG a couple of months back where I had some interstate visitors. "Poulet a la Chasseur", or "Hunter's Chicken". Basically a fancy way of saying "fried chicken with sauce". It was served with saffron rice. 

That looks great!

 

Love fried chicken.............he says while eating vegemite on toast.

[Keith_W]

I continue to be amused by how Italians are so passionate about authenticity in their food They actually get upset if you "make a crime against pasta". 

 

 

I sent this picture to a friend and told him it's "spaghetti with mayonnaise". He went "Noooooooooooooooo why you must do this? Itsa disgusting" 

 

Just joking, it's a Cacio e Pepe, made with only 4 ingredients - pasta, pecorino, pepper, and water. No salt, not even in the pasta water. There was so much cheese in this recipe that it did not need salt. You can see that I made a mistake, the recipe I was following directed me to add enough pasta water to the grated cheese to make a paste. That results in this clumpy looking sauce. You are supposed to add enough pasta water to turn the cheese into a cream-like consistency. Next time. 

 

Even though it's a simple dish with few ingredients, it is quite technical. You have to avoid overheating the sauce, otherwise the cheese will split from the water-cheese emulsion and turn stringy. Serve it too cold, and it becomes heavy. I had to use my IR thermometer to keep the temp at 65-70C and eat it immediately when it hit my plate, which I had warmed in the oven. 

[betty boop]

Bit of a wow dish this one and quite a crowd pleaser I've found, have made a few times for the family and a one pot wonder !  dont let amount of ingredients put you off, its really a very easy dish...

 

Lamb Tagine

Ingredients

·      2 tbsp light olive oil to fry

·      750gm kg diced lamb – casserole

·      2 Carrots and 2 potatoes peeled and diced chunky style

·      2 red onions, finely diced

·      3 garlic cloves, minced, 

·      1 tbsp fresh ginger, grated

·      2 tsp ground cumin

·      2 tsp ground turmeric

·      2 tsp sweet paprika

·      1 large cinnamon stick

·      100 g dried apricots , cut in thirds

·      2 tbsp honey 

·      ½ lemon, juice only

·      2-3 tbsp tomato paste

·      400 g tinned chopped tomatoes

·      400 g tinned chickpeas drained and rinsed

·      500 ml chicken stock  - warmed up

·      Handful coriander (cilantro) to garnish

 

Instructions

1.   Heat the oil in a large lidded casserole dish. Fry the onions for five minutes until softened.

2.   Add the garlic, ginger and spices and stir to release the wonderful aromas.

3.   Add the lamb to the pot and stir to combine, cooking for 5 minutes.

4.   Add the lemon juice, tomato paste, apricots and honey. Stir to combine.

5.   Add the chopped tin tomatoes, chickpeas and 2 cups (500ml) stock

6.   Add in the Carrots and Potatoes and Salt 2 tsp.

7.   Bring to a boil then put in Oven 170 Deg C. Cover and cook for 2.5hours until the lamb is tender and stew has thickened. Add hot water at 2hour point if too thick and bring to gravy consistency.

8.   Remove the cinnamon stick. Taste and season if necessary. Garnish with the coriander. Serve with couscous or Rice (Pilaf).

 

Edited April 23, 2024 by betty boop