Camp Oven “The Governors Wife’s Dumplings” – Makes 8 Serves

These dumplings became a favourite of mine on a camping trip about 10 years ago. I can’t remember who cooked them, but I squirrelled away the recipe after much harrassing of the cook!

The original recipe was for 4 servings, but everyone comes back for more, so I’ve doubled it. Besides, once your neighbouring campers get a whiff of them cooking, you will suddenly have visitors. Please take this into account and use a large campoven, unless you are halving the mixture back to 4 serves.

For the dumplings you will need:
2 cups of self raising flour
2 eggs
1 cup of milk (use powdered made up if you are ‘out bush’)
2 tablespoons of butter or margarine A good pinch of salt

For the sauce you will need:
1 cup of white sugar
2 big cups (about 600ml) of water 1 rounded tablespoon of butter or margarine
2 generous tablespoons of golden syrup
1/2 cup of your favourite liqueur (Traditionally sweet sherry was used, but Tia Maria, Cointreau etc – is just as nice)

Method:
To make the dumplings, mix together the flour and salt, then rub in the butter or margarine. Beat the eggs lightly, beat in the milk, then stir into the flour and butter mixture. You should end up with a nice thick, soft dough. Set aside.

Put all the sauce ingredients into your camp oven, and sit it uncovered, on some nice hot coals. Wait for the sauce to come to the boil, stirring occasionally, then remove the camp oven from the coals.
Drop tablespoons of the dough into the sauce, then put the camp oven lid on. You only need to let the mixture simmer, not boil, so make sure the camp oven is placed at the edge of the fire, but surround the base with some hot coals.

Allow the dumplings to simmer for about 15 minutes, or until you have a layer of fluffy, golden, sponge-like dumplings on top of the sauce. Serve with some icecream or cream.

Note: If there are kiddies with you, just omit the liqueur and add some extra golden syrup

will post vindaloo recipe tonight

will put up my satay beef one tomorrow

bahahahahahahaha go away corey.


Beef vindaloo


Ingredients

----BARB DAY----
2 lb beef chuck cut into 1 cubes
14 cup garlic
1/2 cup red wine vinegar
4 small hot red chiles
1/4 teaspoon cumin seeds
3/4 teaspoon tumeric
1 teaspoon dry english mustard
1 lemon salt
1/4 teaspoon ginger
2 bay leaves
5 cloves; whole
3 tablespoon poppy seeds
1 small onion
1/2 cup tomato paste
1 clarified butter salt and pepper t; o taste
1/4 cup sugar

steps.


Place the garlic and vinegar into a blender and mix to a smooth paste. Remove the tops and bottoms of the chiles and remove the seeds. (do NOT put your fingers near your eyes, or they will become inflamed). Add the peppers to the blended paste. Put cumin seeds, tumeric, mustard, ginger, salt and sugar into a small bowl and mix together. Pour this mixture into the blender. Remove the peel from the lemon, squeeze the juice, discard the pips and chop the inner pulp. Add the juice and the pulp to the blender, then blend thouroughly. Place the beef into a bowl and pour the blended mixture over it. Stir in the poppy seeds and marinate for two hours. (Be careful not to spill this marinade, or you might have to move from your home! ) After meat is marinated, finely slice the onion. Pour some clarified butter a skillet over med. heat, and add the onions. Cook until opaque. Add the bay leaves and cloves. With a slotted spoon, lift the meat from the marinade and add to the frying onions, increasing the heat so that the meat is sealed quickly. When the meat is sealed all over, add the marinade. Cover tightly, reduce heat to low and simmer for 1 hour. After the meat has cooked for 1 hour, add the tomato paste, stirring it thoroughly into the meat mixture, and cook for another 30 min. When the meat is tender, serve at once - piping hot. This is very hot! Nice served with plain boiled or steamed long grain rice. For a nice cooling touch you might serve with a lime cordial. Note: When using the hot chilies, remove the placenta as well as the seeds (the inside fleshy membrane) as it contains Capucin and can cause inflamation if you eat too much.

Enjoy.

Beef stroganoff

Preparation Time 10 minutes

Cooking Time 25 minutes

Ingredients
2 tbs olive oil
500g rump steak, cut across the grain into thin strips
1 medium brown onion, cut into thin wedges
2 garlic cloves, crushed
300g mushroom flats, sliced
2 tsp cornflour
1 250g carton sour light cream
2 tbs tomato paste
125mls (1/2 cup) beef stock
2 tbs finely chopped fresh continental parsley
400g dried fettuccine pasta
Method
Heat 2 tsp of oil in a wok or frying pan over high heat until just smoking. Add 1/2 the steak and stir-fry for 2 minutes or until just cooked. Remove from wok. Repeat with another 2 tsp of oil and remaining steak. Remove from wok.
Reduce heat to medium. Add remaining oil to wok. Add onion and garlic and cook for 5 minutes or until soft. Add mushrooms and cook for 5 minutes or until soft.
Combine cornflour, sour cream and tomato paste in a bowl. Add to wok with stock and stir well. Reduce heat to medium-low and simmer for 5 minutes. Return steak to wok and stir well. Cook for 2-3 minutes or until steak is just heated through. Stir in parsley.
Meanwhile, cook pasta in pan of salted boiling water, following packet directions; until al dente. Drain. Serve with beef stroganoff.
Notes & tips
For the kids: stroganoff and pasta - chop pasta and add to stroganoff.
Source
Australian Good Taste - July 1998 , Page 92
Recipe by Alison Turner

too hard for me to post receipies, i cook t taste, so i dont know amounts etc etc.

although i think the steak and veg we had was choiceeeeeeeeeeeeeeeeeeeeeeeeee.

i have to find my mars bar cheese cake receipe tho, it was teh secks

am the same as u damo, add till i like it but u get that!

but at least it is a starting point

i do a good

spag boll
warm chicken salad
a few pasta's like cabonara, white wine etc.
potato bake
there are others that are just not in the memory bank right now




teh otehr day i started making my warm chicken salad couldnt get the sauce right, so i shit canned it and changed it 3 times to come out with a creamy garlic and white wine chicken pasta, with fresh tomatos. it was nice.

its good making it up as you go

Nasi goreng:

Preparation Time 20 minutes

Cooking Time 40 minutes

Ingredients (serves 4)
400g (2 cups) long-grain white rice
1 tbs vegetable or peanut oil
2 (about 275g) chicken thigh fillets, excess fat trimmed, cut into 2cm pieces
1 175g pkt shortcut bacon (Primo brand), thinly sliced crossways
5 eschalots (French shallots), thinly sliced
2 garlic cloves, thinly sliced
1 carrot, finely diced
1 celery stick, trimmed, finely diced
200g small cooked peeled prawns
40g (3/4 cup) loosely packed finely shredded Chinese cabbage
80g bean sprouts
2 tbs bought fried shallots (Maesri brand)
2 tbs kecap manis
1 tbs soy sauce
4 eggs
Method
Cook rice in a large saucepan of salted boiling water following packet absorption instructions until tender. Drain. Spread over 2 baking trays, in a thin layer, and set aside for 2 hours to cool completely.
Heat a large wok over medium heat. Add half the oil and heat until just smoking. Add half the chicken and stir-fry, for 3 minutes or until brown and just cooked through. Transfer to a bowl and repeat with remaining chicken. Add the bacon to the wok and stir-fry for 2 minutes or until brown and crisp. Transfer to a bowl.
Add remaining oil to wok and heat until just smoking. Add the eschalots and garlic, and stir-fry for 2 minutes or until eschalots are soft. Add the carrot and celery, and stir-fry for 3 minutes or until carrot is tender. Add the prawns and stir-fry for 2 minutes or until heated through.
Return cooked chicken and bacon to the wok with cabbage, and stir-fry for 3 minutes or until cabbage wilts. Add cooled rice, bean sprouts, half the fried shallots, the kecap manis and soy sauce. Stir-fry for 2 minutes or until heated through. Transfer to a large bowl. Cover with foil to keep warm.
Heat a large non-stick frying pan over medium-high heat. Crack 2 eggs into the pan and cook, uncovered, for 2 minutes or until the white sets and the yolk is almost set (for a soft yolk) or until cooked to your liking. Transfer to a plate and repeat with remaining eggs.
Spoon nasi goreng into shallow serving bowls. Top each with a fried egg and sprinkle over remaining fried shallots. Serve immediately.
Notes & tips
Note: Kecap manis is a thick, sweet sauce made from soya beans and is available from most supermarkets. The cooked rice for this dish needs to be cold before stir-frying otherwise its texture will change.
Source
Australian Good Taste - August 2002 , Page 64
Recipe by Amanda Kelly

is that the empror who built the graet wall to keep the rabbits out ?

don't spam my thread tic tac !!!

Maple-Garlic Marinated Pork Tenderloin

PREP TIME 5 Min
COOK TIME 25 Min
READY IN 8 Hrs 30 Min
SERVINGS & SCALING
Original recipe yield: 4 to 6 servings

INGREDIENTS
30 ml Dijon mustard
5 ml sesame oil
3 cloves garlic, minced
fresh ground black pepper to taste
235 ml maple syrup
680 g pork tenderloin


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DIRECTIONS
Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight.
Preheat grill for medium-low heat.
Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes.
Brush grate with oil, and place meat on grate. Grill pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until interior is no longer pink. Avoid using high temperatures as marinade will burn.

Mi Go Reng!!

Prep Time: 10 Mins

Ingredients: All in the packet.

Method: Throw noodles into boiling hot water till they are soft and add satchels. Easy peasy

I've got a heap of different things I cook but as others have said I don't use recipes much, its all done off the top of my head. Except for baking, baking u kinda need recipes for so here is one of my favourites, adapted from a million recipes u can find on the web its dead easy but looks and tastes a lot harder than it really is.

Greek Coconut Cake

You need:
Cake
- 125 g butter
- 2 cups coconut
- 1 cup castor sugar
- 1 cup SR flour
- 4 eggs
Lemon Syrup
- 1 cup sugar
- 1 Lemon
- 1 tsp vanilla essence
- 1 1/2 cups water

Method:


Cream butter and sugar


Beat in eggs one at a time


Fold in coconut and flour.


Spoon into a 20cm tin lined with baking paper


Cook in a 180° oven for 10 minutes, then reduce oven temp to 150° and cook for a further 30 – 40 mins until skewer comes out clean.


Meanwhile, prepare the lemon syrup - Take the rind off the lemon in long wide strips, remember the rind is yellow part not the white pulp underneath, and juice lemon. Add water, sugar, lemon juice and rind strips to a saucepan and bring to the boil while stirring. Reduce heat, add vanilla and simmer for a couple of minutes.


When cake is cooked remove from oven and pour hot syrup over it and garnish with rind strips.


Serve when cool.

edit: the biggest difference with this cake is the vanilla, I threw some in one day and loved the results. I have also replaced the vanilla with Parfait Amour (rose liquor) which gave it a bit of a turkish edge. A splash of Cointreau also tastes great.

I generally cook Shit with a little tabasco sauce. I find it adds just a nice amount of heat, without detracting from the overall flavour of the Shit.

Actually, heres a simple pasta dish i made the other night... Sort of a 'make it up as you go' recipe...

Add a little Olive Oil to a hot frypan... Chuck in a bit of garlic (minced/ mashed/ chopped whatever..)
Add a finely chopped onion and cook it for about a minute or two. Throw in four or five chopped tomatos or a can of chopped tomatos if you CBF'd doing the fresh ones...

Cook for a minute or two then add some decent white wine, about 3/4 cup or so... cook that for a few minutes, chuck in some herbs - chopped oregano, FRESH basil, parsley, whatever you've got. Season with a bit of salt and pepper.

Add about a cup of Passata (Italian pureed tomatos) or a couple of spoons of tomato paste if you don't have Passata (ALWAYS got a jar in my fridge!) and throw in a handful of Kalamata Olives.

Let that to cook for about 10 minutes or until most of the liquid cooks off. Taste it while it's cooking and add a teaspoon of sugar if the tomatos are a little bitter.

Meanwhile boil a large saucepan of salted water, chuck in your chosen pasta (I usually do Penne with this)

When the pasta is cooked al dente drain it and put it back in the saucepan. Throw the sauce over the top and stir to combine.

Serve immediately with fresh chopped basil, toasted pine nuts and shaved reggiano cheese..

Bon appetite!

I've got sooo many recipes, but most are ones that have been handed down or i've made up myself. The one above can be changed to suit your taste, you can leave out the olives, throw in chopped ham and capsicum with the onion at the start (which makes a great spaghetti sauce) or do whatever you want with it... Very versatile and quick during the week!

If i get time, i'll post a few more...

Quick stuff, use old leftovers etccc.

Roast Vegetable Soup

If youve doen a roast the night/day before and have lots of vegies left over, this is good. If not, cut up some potatoes, sweet potatoes, pumpkin, carrots and onions and roast them.

To make the soup.

In a large pot just add your roast vegetables, and enough vegetable sdtock (use campbells real stock if you dont make your own) to cover the vegetables and bring to a simmer. Lower the heat, and Using a hand belender, start incorporating the stock and vegetables.
Once its at a consistency you like, add a prig of rosemary, about ten thyme sprigs and some chopped fresh italian parsley, season it, taste and if its right, bring to the boil and simmer for 10mins.
Serve it up with sour dough or ciabatta, a dollop of creme fraiche and some fresh italian parsley.
You can even add chopped roast lamb to this soup at the end to make a more hearty meal.

Beef bourginion

1 to 1.5kg of good wagyu chuck. Cut into large chunks, say 2 inch
8 eschallots (or small pickling onions if you cant find em) peeled whole
2 large carrots, halved and sliced chunky
2 sticks of celery, halved and sliced chunky
1 medium chopped onion
4 cloves of garlic smashed
olive oil
2 bottles o red
thyme, italian parsley, a couple of bay leafs (1 only if using dried), salt and pepper

Heat a good heavy pot. No point if youve got crappy aluminium or thin steel. If you a leCrouset or scanpan your set.

Add oil and brown the meat and batches, sealing it on all sides. Repeat till all cooked.
Using the oil still in the pan, ad the chopped oninon and garlic, and cook till fragrant. Add the carrots and celery and cook for 5 mins. Return the beef to the pot and add the eschallots, about 500ml of red, about 5 thyme sprigs, the bay leaves and bring to the boil.
Reduce to a very slow simmer and cook for at least 2 hours, stirring occasionally and keeping an eye on it.
Serve it up with chopped parsley and mash potato and red wine if you got any left.

Chocolate Peanut Suace

2x Snickers Bars roughly chopped
1/2 cup cream.
Bring the cream to a simmer and quickly add the snickers, stirring constantly until melted.

Serve over good vanilla ice cream.

sounds good, when you cooking this next so i can come around and taste test it for you

Sounds good, but I would recommend doing the onion first, as the garlic tends to cook quicker, so normally burns.

Chinese Roast Pork

1 pork belly (go Fnanie Bay Gourmet Meats)
1 whole bulb of garlic, very finely chopped
1 wheelbarrow full of salt
30ml Soy Sauce


First, prepare the pork belly by inspecting it and removing any nipply bits, hairy shit or anything otherwise classified as undigestible. Smell the pork. If its got a real gamey smell to it thats kind of off putting, then you have a female cut. Tell the butcher next time that you want proper swine, male if possible.
with the fat side up, start rubbing spoonfuls of salt into the pork. It will dissolve somewhat as it draws moisture out of the fat somewhat. Rub as much of the salt as you can into the fat. It will eventually stop absorbing and you will get salt forming into little piles. Stop there.

Turn the pork over so the fleshy rib side is facing up. Rub as much garlic as you can into this side of the pork. using a fork, stab the pork all over as if you were trying to puncture your mother in laws sternum.
Stab it good. Score it with a very sharp knife if you can, without cutting through to the other side.

Keep rubbing garlic into the pork belly, stuffing any little slits and holes with garlic.

Now, into a shallow plate/mariniading tray,pour the soy sauce in. Place the pork skin side UP and allow the belly to marinade for as long as possible, but for a minimum of 2 hrs.

To cook, preheat the oven to 210c. Place the pork onto a cooking tray/rack and cook at 210c until the skin has crisped up and risen and is golden in color (about 15-20mins). Keep an eye on the oven, as the pork can burn at this stage and ruin the whole thing.
Turn the oven back down to 180c and cook the pork for a further 20min.

Allow the pork to cool somewhat, then using a heavy cleaver, slice it up into bite size pieces. Serve it up with some steamed choy sum or bok choy (baby bok choy if available) and steamed jasmine rice.

Yeah, i generally chuck them in at about the same time to prevent the garlic burning

Can we keep this to receipes guys?

I'd actually like to try some of them and don't want to wade through the normal BS

bbq sauce with whole grain mustard makes a nice marinade. water it down a little so it soaks in.

I agree.

Please keep this thread to recipes, and discussion directly related to the recipes posted (i.e questions, suggested improvements etc... ) If you have a recipe request, or you want advice on how to cook something that's fine, post it up. General O/T chit chat will be deleted.

This will be an awesome thread and i'll be keeping a close eye on it, anything off topic will be deleted and expect a warning.

Now, let's get cooking!

If you were to cook an eye fillet, say a good 2 1/2" thick,

**Preheat the oven to 220.

Heat a heavy pan over medium high heat. If you put your hand as close to it as you can and cant hold it for any more than 1 second, then its ready to go.

In a stainless bowl, add some oil, some cracked pepper and some sea salt. Coat the eye fillet well, and reserve the oil for the remaining steaks if you are cooking for more than one.

Place the steak on to the hot pan\grill\griddle and seal each side for no more than 1.15sec each. When the top and bottom are donesela the sides quickly by rotating it in the pan.

Trnasfer the pan to the preheated oven (if you are using a grill or griddle or something that cant be transferred to an oven (i.e. plastic handles) then have a pan or tray preheated and place the steak quickly into the oven. Must be quick, you cant stop the beef cooking.

Assuming your oven is modern and fan forced, id be going 6 mins for rare, 7-8 for medium rare, 9mins for medium well.

If you are l337 then you do the whole steak on the grill, and try not to f*ck up the $40/kg fillet.

To do a rump properly, it need to be good quality and well marbled. Im not a fan of ordering rump steak, as most people f*ck it up. Hogs Breath absolutely killed the rump I ordered. All i could taste was ash, and ive never ordered a well cooked steak EVA.

**To do the rumpty dump,

Heat a pan/grill as above. Definately dont add salt yet. Cook on one side. Once the juices start appearing on the uncooked side, its time to flip.
For rare, flip it as soon as you see some juices coming through
For medium and well, wait approx 2 minutes longer
Once the flipped, give it a minute. you will be able to guage the cooking by pressing the meat with some tongs. If its soft as and juices piss out the side, its rare-medium. If its soft and only little juices come out its very medium. If its hard or not soft, then its f*cked. Dogs dinner.

You need to have good equipment to cook properly. That doesnt mean you need brandname shit, but you do need a heavy and HOT pan/grill/heat source to do meats properly.





Some peopple believe that salt is not good to add at the beginning. This is true for thinner cuts, epecially if the entire process is to be done ina pan/grill. In this case, you would salt the meat after cooking during the resting process. Most guys I know would add a knob of butter to the top of the fillet, then throw a sprinkle of sea salt over that. As the butter melts, is takes with it some of the saltiness. A couple of sage leaves here and there and its a michelin plate.

Whatever the outcome, always press the steak briefly and note the color of the juices and the tenderness of the steak. With practice you will come to know what is medium and what is well just be touching it. Dont expect to be superbad in one go, after all, how many crap steaks have you had from RESTARAUNTS in your lifetime?

ok, I'll leave the pepper sauce to someone else but if u want to do a sweet steak hoggies style u need to go buy yourself a scotch (not rump), this is a big hunk of meat that can then be cut up into scotch fillets, half a scotch will cost your around $60 but u can easily cut more than half a dozen very thick juicy steaks out of it (probably more like 10) so at less than $10 a person its not too bad.

Im not sure what u mean by "medium rare leaning towards cooked" but im guessing you are refering to medium?

Anyhow, it doesnt really matter, the concept remains the same, you need to slow cook the bugger

Firstly take your nice scotch, I like to first dry rub it with a selection of spices then with minced garlic but this isn't entirely necessary. Coat your scotch with a good quality olive oil. For this next step I prefer to use a bbq hot plate as not only does it get hotter but it stops oil being spattered around your kitchen, but if you dont have one heat a fry pan on your stove. Pour a little oil in your pan or on your hotplate and then get it as hot as humanly possible. Once that is done sear all the outside surfaces of your scotch using a good pair of long handled tongs to rotate it. This should be done as quickly as possible we are purely trying lock the moisture into the scotch, we arent trying to cook it. Place the scotch in a roasting dish and pop it into your oven. I have done this in various ovens and to be honest I cant really tell u what temperature it is cooking at as every oven varies and the thermostats generally dont work well at really low heats, but around 90 deg works well, definitely no more than 110. Generally the light will pop on before u hit the lowest gradient on the thermostat dial.

Time is another one I cant give u a finite answer on, I just wing it, but depending on what heat u r running you can leave it in there for at least two hours, I have done up to six. Either way, when you are done you should be able to slice through the centre of the roast and it should be all red, all juicy but no longer translucent (u know that see through jelly texture that is raw meat). Slice it into nice thick steaks, get your fry pan or hotplate as hot as possible again and quickly sear either side of the steak (for medium rare). If you prefer your steak cooked further simply leave it on the hotplate longer, but remember only ever flip once.

The steak is already cooked through from the oven and is warm so the hotplate is purely to give that nice seared finish and taste on the outside.

MARINATED CHICKEN WINGS

Marinade

3 tablespoons of garlic.
3 tablespoons of sambol ollik. (spelling)
Chilli sauce to taste.
Soy sauce
BBQ sauce.
little red wine not much as you want the marinade to be thick.
ginger
wistorshere sauce (spelling)
Tomato sauce.
3 spoons mustard.

Add some chicken wingets and let sit for at least two hours best for a night and day

Cook on the BBQ or can pan fry or oven roast them up to you. Serve with a nice crunchy asian salad or some nice rice.

All ingredients are optional. Depends what you like but this is great.


BREAD AND BUTTER PUDDING

4 thin slices of bread.
unsalted butter
4 eggs
1/4 cups caster suger
2 cups milk
1 tea spoon of vanilla essence or half tea spoon of valilla bean paste.
nutmeg or cinnamon which ever you prefer.

Trim crusts of bread, butter each slice, cut diagonally into triangles,Into an oven proof dish arrange the bread buttered side up,lightly beat the eggs,sugar,milk and vanilla together and pour over bread and let stand for 10 minutes.

Sprinkle top with the nutmeg or cinnamon and bake at 180 degrees for 40 minutes or until the top is brown.

Serve with some cream or icecream.


a favourite of mine.

GOLDEN SYRUP DUMPLINGS

Sauce

45g butter
1 cup brown suger
1/2 cup Bundaberg golden syrup (try use this brand it is the best out there)
2 1/2 cups or water

Dumplings

1 1/2 cups of self raising flour
30g butter
2 tablespoons golden syrup
approx half cup of milk


Sift flour into a bowl, rub in butter, add syrup and enough milk to make a soft dough and roll into balls about a tablespoon in size then.

combine all sauce ingredients in a large pan, Stir over a low heat till the suger is dissolved. Then bring to boil and add the dumplings to syrup in a single layer,cover and return to boil. Reduce heat and simmer for 10 minutes or until dumplings are well risen and cooked through.
Serve hot with ice cream.

This is great and anyone who gives it ago will never forget them.

CREAMED RICE

4 cups milk
1/3 cups castor sugar
Nutmeg (optional)
12 cup short grain rice
1 tea spoon of vanilla essence or half teaspoon of vanilla bean paste.(i use the paste)

Combine milk sugar in a pot and bring to boil, Stir in rice and simmer stirring often for about 45 minutes untill thickend stir in essence or paste.

Serve hot or cold. Easy dessert.

will do more later busy right now but try them and tell me what you think.

Oh, just remembered a wicked sauce I like to do. Make a rue, blend flour and butter, put in saucepan, add milk gradually while stiring constantly to form a white sauce. The most difficult thing here is getting the amount of flour right to begin with, as if you have too much you have to add more milk and end up with too much sauce or if you dont have enough and continue adding milk it will be too thin... anyway, I wing it but im sure if you have never made a rue before u can google and find some suggested ratios.

Now u could simply add the other ingredients and allow them to simmer but I prefer to fry them up first as it gives it a different flavour. Heat some butter in a pan and throw in some finely chopped onion and garlic, cook till the onion is translucent and then add finely chopped bacon. Once bacon is cooked throw in sliced mushrooms and quickly toss through before transfering to your white sauce.

Add plenty of freshly cracked pepper and allow to simmer for a few minutes to let the flavours permeate and season to taste. Serve over slow cooked scotch fillet with mashed potato.

oh mashed potato, my fav method, coursely dice equal quantities of potato and butternut pumpkin, boil till soft then drain. While still hot add finely diced onion, garlic, butter, milk or cream, cheese, salt and pepper. Mash till creamy with no lumps. yum

GARLIC PRAWNS

1/2-1kg prawns
lots of garlic (up to you how much you like)
Ginger 1 teaspoon
Chilli (up to you)
1 large onion
1 small hand full of fresh coriander
1 can of Coconut Cream
RICE

chop and fry the onions till clear than add garlic chilli and ginger fry for a short time few minutes only dont burn the garlic or it will be very bitter. Add coconut cream and salt and pepper to taste if you like it add the prawns and cook untill they change color. Serve hot with rice or tossed through cooked spaghetti.

Varient you can fry the onions garlic ginger chille and salt pepper then deg lase the pan with some white wine and than add some coconut cream powder to thicken both ways are really nice it is up to you and the recipe is versitile so add or subtract as you please. If you know what your doing in the kitchen you can have this on the table in 15 minutes from start to finish. (put rice on first though)

ENJOY

would imagine this would also work with chicken.

to slightly change the flaour again, could add a splash of white wine

Corned Beef

1 corned beef from coles. 1.5kg
1 beer (any kind just what you like)
2 onions
5 chilli's (optional)
1 full bulb garlic/ around 8 cloves
5 cloves
salt/pepper
1 spoon of mustard if you want it is up to you.


wash the meat under cold water then put in large pot and cover with cold water add beer, add onions (peeled and halved) add chillis halved and the garlic peeled and smashed. add the cloves and the salt and pepper how much is up to you add mustard if you want to. Bring water to rapid boil for 1/2 hour and then turn down to simmer for a further hour or when you think it is ready.

Now i have this cold with salad on sandwiches but you can if you want when you turn the pot down you can add carrots potatoes and any other root vegies to the pot and cokk untill they are done. Trust me this is very nice to as the veg cooks in the meet flavoured water.

now it is also great with cauliflower cook and mixed into cheese sauce. Cook your cauliflower and then make the sauce. Add equal amounts of flour and butter cook off for a little bit so it does not taste like flour. Then slowly add milk until you got the consistencies you like and then add 1 handfull of tasty cheese to make a cheese sauce before serving the cauliflower mix it through the sauce.

Is also great cold with salad on a plate. The limit to this meal and any other is your imagination.

These are my own recipes or ones i learnt off my mother so enjoy and leave feedback.

That sounds like a tasty Garlic Prawns with the cocnut cream! This is the standard 4 star holiday inn/raddisson hotel version:


Garlic Prawns
1 serve

*6-8 big ass tiger or banana prawns, Australian.
*2 cloves smashed garlic (peel a bulb, smash it with the side of a cleaver and chop)
*cream
*brandy
*salt and pepper


Heavy base pan on very high heat, heat a good amount of oil to just before smoking hot.
Add garlic and fry until just fragrant, do not burn the garlic.

Add all the prawns and saute for 30 secs,
Add a good splash of brandy and continue to saute for a minute. Depending on your cokkware/setup you will get massive and impressive flamage. Dont f*ck it up, coz you will burnt th ehouse down.

If your pan is hot enough, the prawns should be cooked through in under 1 minute, and the garlic wont have burned.

Add a good half ladle of double cream to the pan and saute for 30 secs, until the cream is just boiling. **EDIT** turn the heat down and simmer to reduce the sauce a little

Remove and serve immediately with rice.

nice and simple i like it

have you tried using a crock pot (slow cooker) for the corned beef?
do you use the beer as an alternative to vinegar?
i always used to throw some vinegar in same as when my mum made it as a kid and was the result LOL

Awwwwwwwww, cream, that reminds me of.....


Moules en papier (Mussels in Paper)

There me be a variation of this, but Im yet to see it. My old boss, Lance Rosen taught me this one about 10 years ago. Serves 1

Preheat oven to 180c. Grease up a baking tray.

*8 Greenshell NZ mussels
*10 fresh tarragon leaves
*Splash of Pernod (french liqeur, old people drink it. Any aniseed liquer will do i think. Maybe not sambuca black though.....)
*Salt and pepper
*Cream
*Large sheet of grease proof paper


Scrub the mussels, pull the beards off and make sure they are fresh. Obviously with mussels, you dont risk eating ones that havent opened after cooking. Pat them dry after cleaning.

On a sheet of grease paper, place the mussels to one corner. Basically, you'll need to make a paper pastie, so if the mussles take up more than 50% of the surface area, do it in batches.

Tear up the tarragon leaves and sprinkle them over the mussels. Spoon a couple of table spoons of cream around the mussels, trying not to drip it towards the edge of the paper.

Add a splash of Pernod, and season with salt and pepper.

Carefully, fold the opther half of the paper over the mussels and fold up the edges as if it were pastry, about one fold per inch. Place the paper bag/pastie/thing with all the shit in it into the oven on a greased tray.

Bake at 180 for about 9minutes.

Basically, what happens is that when placed in the oven, the cream begins to boil and the steam from the cream cooks the mussels in the bag, keeping all the flavours of the tarragon and pernod IN the mussels, and adding the luxurious texture of cream to the dish.

To serve, place the bag on a brightly colored plate, one of the wierd ones you have stashed that you never use coz its just to ghey. Maybe serve with a side of rocket and parmesan if you must (gawd )

Open the bag just before serving right in front of your face (or whoever you are cooking it for) and immerse in the delicious steamy mussels and pernod flavours wafting up your nostrils.

Is actually quite nice and hearty when served with crusty bread and a glass of rose' of all things.








Woot, iron chef tomorrow night!!

Bruschetta if your having spag bol, or just as an entree'

Ingredients

8 slices of Italian bread
2 tablespoons olive oil
2 cloves garlic, peeled and halved
5 tomatoes
1 red onion, finely chopped
2 tablespoon chopped basil
1 tablespoon olive oil, plus a little extra for drizzling
salt and pepper

Method
Place the slices of bread on a grill plate and brush with olive oil. Grill until browned and then turnover, brushing this side with olive oil and browning.
Take the bread out from under the grill and rub one side with the cut side of the garlic.
Peel, deseed and finely chop the tomatoes. Combine these with onion, basil and olive oil and season. Top 6 slices of the bread with the mixture.
Drizzle with some extra virgin olive oil and season with salt and pepper and enjoy...

Chairman Kaga, the only Jap who calls Rick James for fashion tips


Str8 pimp yo. I bet he drives a V.I.P. Celsior or Cima with pumped guards, stretched tyres and crushed purple velour interior. Pimp yo. Love this guy !!

heres one i loved as a kid, had to get this recipe from cooks.com as i cant remember how mum did it but seems similar

ROAST PEPPERED RIB EYE OF BEEF

Have fat trimmed from a 5-6 pound boneless rib eye beef roast. Marinate as directed. Combine 1/4 cup of coarsely cracked pepper and 1/2 teaspoon cardamom seed; rub all over beef and press in with heel of hand. Place on shallow baking dish; carefully pour over this sauce: Mix 1 tablespoon tomato paste, 1/2 teaspoon garlic powder, and 1 teaspoon paprika; gradually add 1 cup soy sauce, then 3/4 cup vinegar. Refrigerate overnight - spoon marinade over meat.

Remove meat from marinade; let stand at room temperature for 1 hour. Wrap in heavy duty foil; place in shallow pan; roast at 300 degrees for 2 hours for medium-rare. Open foil; ladle out and reserve drippings; skim off excess fat. Brown roast uncovered at 350 degrees while making gravy. To 1 cup of meat juices, add 1 cup water; bring to boiling. Serve au jus or thicken with 1 1/2 teaspoon cornstarch mixed with 1/4 cup cold water. (You may use eye of the round in place of eye of the rib if desired). Serves 8-10.

^^^ probably should indicate whether temperatures are in degrees Celsius or Fahrenehit.

I'd hate to see someone chuck a roast in for two hours at 350 degrees Celsius!!!

LOL, very true, it didnt say on the site but im assuming its Farenheit, only because of the .com & not .com.au on the addy...

Yeah i substitute the vinegar for beer it is up to you. Both are nice.

i have never used the slow cooker i would imagine it be pretty similar but i only have the pot so that is what i have and use

ahh fair enough, the slow cookers are just that, set it all up in the morning before you leave for work, come home, prepare and cook vegies and presto... dinner is done.

will have to try the beer next time...

Kangaroo and Mushrooms with Red Wine

Ingredients
600 gms loin (or long) fillet of kangaroo
6 to 10 mushrooms preferably field mushrooms
A good knob of butter, say 40 gms
Half a glass of good Australian red wine

Directions
Melt the butter in a large iron frying pan or on a barbecue plate. Brown kangaroo steak and add sliced mushrooms. When the steak is browned on both sides quickly slice into pieces about 1.5 to 2 cm thick. Quickly brown the slices on both sides and cook until the steak is nearly cooked - not too well done please! It should be still a little pink inside. Throw in the red wine and allow to continue cooking for a few more moments. Remove the meat and mushrooms and place on plates.

If you are using a pan you can reduce the remaining fluid a little then pour it over the meat.

Serve with potatoes cooked in their jackets or cut into slices and fried and salad or green vegetable depending on the season.

Of course the remainder of the red wine will not go to waste.

For those connoisseurs of kangaroo the Northern Territory Blue Flier is the best kangaroo meat you can get. Kangaroo is a very rich meat which is low on cholesterol, most people would not eat as much kangaroo as they would beef steak.

And for the wine lover the Barossa Valley Estate 1995 Shiraz Cabernet is a medium bodied red wine full of ripe berry flavours and low on tannin. My wife, who is not normally fond of red wines, loves it. I can recommend it as an excellent accompaniment to kangaroo.

stlolen from http://meltingpot.fortunecity.com/georgia/...e/main/roo.html

Beer Chook

Get a chook empty it of any stuffings, etc. Drink half a can of beer and insert remainder in can, into bottom of chook. Stand up-right on beer car, roast in webber until cooked.

Chives, roughly chopped onion, etc.. can also be added before the beer can is inserted to flavour. The beer keeps the chicken tender while cooking.

This is yummy as!

Ingredients

Main Dish
Chicken breasts - however many people usually one average size breast will be enough.
Garlic - Chopped well
Sliced Pepperoni
Cheese

Marinade
Worstershire Sauce
Soy Sauce
Tomato Sauce
Terryaki Marinade

Steps
1. Take Pepperoni slices place between a couple of layers of kitchen towel and place in microwave to slightly cook - helps get rid of the most of the oil.
2. Take each breast, find the thickest point and on the other side of the breast make an incision - similar to a kiev
3. Spread garlic (lots in my case but to your preference) into the incision, then place cooked pepperoni and and cheese.
4. Roll breasts carefully so you don't lose the ingredients out the side and secure with a tooth pick or similar - I suggest using the same amount of tooth picks in all then you know how many to look for
5. Mix marinade to taste, it's one of those things that's just personal taste but with those ingredients use your commen sense, I think we always start with a generous splash of WS and a small splash of SS, the Marinade is to give a little bit of texture and taste and the tomato is to neutralise if you don't like the salty taste of WS and SS
6. You don't need much of the marinade, then place in to either the oven turning once or we just do 10 mins in the microwave, turn them and out sauce over, do another 7 minutes then place extra cheese and garlic if you wish and cook for the last 3 mins.

Times will vary depending on your microwave

Thread cleaned. Let's keep it on topic people, and it will stay open.

So keep them recipes coming

Good old chicken and mshroom pasta.


**Pollo e funghi
Serves 1

Cooked fettucine or linguine

*6 Sliced button mushrooms
*4 swiss brown sliced
*Enochi mushrooms (a small handful)
*Splash of brandy
*2 tbs of cream
*Chopped chives and continental parsley
*finely sliced spring onion, white part
*1/2 sliced chicken thigh fillet
*Olive oil
* smashed clove of garlic
*white wine

I use a medium deep heavy pan.


Over high heat, get some olive oil heated.
Add spring onions and gralic, cooking till fragrant
Add chicken and saute over high heat. Add a splash of white wine
andd mushrooms and brandy and get the pan as hot as possible.
simmer for a minute until mushrooms are tender.
Add the cream and simmer for further minute,
Stir in the pata with the chives and parsley, combine and serve with pecorino and theat bruschetta up there ^^

would i be right in thinkin you like Brandy sir i think you posted a couple recipes all wiht brandy

Brandy imparts a stronger flavour and caramalises any sugars in the food easier and quicker when ignited.

"I love cooking with wine. Sometimes I even add it to the food" - someone famous probably.

****How to assemble a burger.

Okay, theres only one way as far as I know, and thats the Greek fish and chip shop way. I remember going to play Street Fighter II and Snow Bros and Wonder boy as a kid at the local fish and chip shop. I swear, you have to either be greek or born into the business to do PROPER fish and chips.

Toasted roll
On the base it goes- *Lettuce Tomato Beetroot Pineapple (must be grilled or it will make the burger cold).

On the grill, the burger is assembled like -" Burger, Cheese, Onion Bacon Egg.

The soft egg dribles down over everything else.

Then its sauce and on goes the lid.

mmm when i made steak burgers humberger at uncles sam's

used to put the meat onine bacon egg, sauces cheese then the tomato the beetroot pinapple then the carrot and lettice on top

that's just how we did it!

also for the people interested in Saturday night's vodka shoots and patato back, here's the recipe
as taken from my email

They jelly shots and potato bake are both idiot proof (that's why I like them).

Jelly Shots

1. Empty contents of packet into a bowl big enough to hold 500ml.

2. Add 300ml boiling water. Stir and dissolve well.

3. Let jelly sit until cool (this stops the alcohol from evaporating), takes an hour or more.

4. Add 150ml vodka (or whatever alcohol) and stir. Pour into little individual shooter cups (this is time consuming).

5. Refrigerate until firm. (Best to make it the day before so that it is really firm).

now the vodka adding is up to u, Ash and i added anywhere between 150ml to 250ml for the stonger ones
just put in less boiling water

Potato Bake

1. Peal and thinly slice enough potatoes to fill a baking dish.

2. In a separate bowl add a jar of cream (600ml, it depends on the size of the baking dish), grated cheese (lots), garlic (granules or fresh) and some salt. Stir it all up and pour on top of the potatoes.

3. Bake in a moderate oven for about 45 mins to an hour.

4. Cover the top with aluminium foil if the cheese is starting to brown too much to stop it from burning.

Oh you poor, poor bastard, working for Jenny. You lose -35 XP points.


-100,000 points. Carrot is banned.

Best mashed spuds (seasoned only)

Desiree potatoes, cooked with the skin on. Cooked in salted water.

Peel the spuds while hot, and pass them through a sieve, a ricer or if you cook a lot of japanese you might have an uragoshi handy, into a saucepan and over low heat, add lots of butter, some hot milk and whisk until its at your favorite consistency. Season to taste, and voila.
If you use salted butter, use less when seasoning.

I add one egg when beating the spud just before i add the milk i find you can add more milk and get a more creamy consistancey with out it going sloppy it just seems to hold together more. very nice either way