Hairy bikers kiwi style

[granstar]

So it's icy out there and the soul needs some warming up...whole pumpkins at Puck and Save 2 for 5 bucks = bargain. As they are into frosty weather they are sweeter now too :bleh:

What does Frosty the snowman and Winnie the Pooh have in common? (tell ya later).

So my pumpkin soup recipe easy nuf to make we call " The Worlds Fastest Indian" though it really isn't that quick to make allow around 2 hours, and only becomes the TWFI if you eat too much,too fast.

It's a roast pumkin Indian style soup so if your'e not into spicey omit or alter indredients, but you'll regret it.

TWFI SOUP ...ROAST PUMPKIN SOUP if ya loike.

Firstly like getting out your bike and checking everything is all good before a ride like tyres, chain, cables (I hope you do). you need to ...

1/ Allow 2 hours bumpfin about with pumkin, best to make a day ahead, it tastes better the next day.

2/ Find all ingredients with a dig into kitchen area when you have released the missus from her duties and sent her shopping ( if you can afford that) and ask to include among the jewellery, perfume, and stack of shoes she likely will bring home as they were bargains ( why we eat soup), some Naan bread from an Indian takeaway. To avoid this use the supermarket ones or make your own as you re-heat the soup the next day.

2a / turn oven on to pre-heat 220 degrees

You will need.

A large pot (heavy based is best), a chopping board, a really sharp knife, baking paper, wood spoon, large oven dish

2 medium to large onions
a large pumpkin
I also add at times a couple carrots or a kumara for a bit of extra flavour
slice butter approx 50g (marked on packet)
olive oil
crushed garlic you get in a plastic pottle (easiest), or garlic which you will need to crush (omit if ya don't like it)

1 litre chicken liquid stock (or 4 Oxo chicken cubes and 4 cups hot water)
1/2 litre vegetable liquid stock ( or 2 Oxo Vege cubes and 2 cups hot water)

Brown sugar 1/2 cup or 7 heaped tablespoons

In a glass mix together dry spices ...

mustard powder 2 heaped teaspoons
coriander powder 2 heaped teaspoons
cumin 1 heaped teaspoon
tumeric 1/2 a teaspoon
cardamon 1/2 teaspoon
salt 1 teaspoon
pinch chilli powder (or couple shakes Tabasco sauce but add to onions)



STEP ONE;

Put pot on cooker on low, chuck in butter to melt.
Peel and fine dice onions, chuck them into pot
add 1 teaspoon crushed garlic
Stir occasional and this will "saute" them i.e soften them up.

Step TWO;
As onions saute cut pumpkin into four pieces, remove the guts, slice off the outer skin, and dice to small pieces chucking as you go into oven dish lined with baking paper. Watch fingers, (there is an easier way to peel pumpkin by using the microwave but this is how I do it).
If using, peel carrot/kumara and dice and add.

Drizzle over with olive oil, place in oven, turn down to 180-170 I use the fan force setting) and roast until the pumpkin is soft and cooked golden, stir occasionally to get all surfaces.

When the onions have softened, add the spices you mixed and cook for a couple of minutes (see next post re releasing the oils), stirring.

Add the stocks, and the brown sugar and give a good stir, turn off.

Check pumkins roasting, give a stir about, head out and check chain tension and tyre pressures of bike (shafties ... check tyres and have a whisky).

When pumpkins are done, add them to the pot mix.
Turn back on cooker and bring to just boil, then simmer for 15 minutes.

Set aside and with lid off let the pot cool down.

Using a whisker/ hand wizz type instrument, give it a whirl to remove all lumps and stir it all together.
It is now consistency of baby food and good to eat but if you like runnier soup add water to adjust and stir in.

Eat or re-heat very gently next day as now it will ploop everywhere and burn you if you do it too fast.
Serve in a bowl with dollop of plain yoghurt and stir for a fancy effect.

Call SWSBO for that naan bread, or a fresh warmed pullapart bread is good too.

Feel free to add your take on this or other hearty motorcycle hairy biker kiwi recipe.

Frosty and Winnie = 'the"

[george formby]

May I be so impertinent to suggest that you toss your puntkin in the spices before roasting so that the essential, flavoursome, oils are released. And whole, peeled garlic cloves. De-glaze the roasting tray so no flavour is waste.

I do a very similar recipe but bung everything into the pressure cooker, a bit quicker, and get the next day flavour today. We have puntkin soup often, I'm still finding the sods in the garden, another 3 today.

[granstar]

May I be so impertinent to suggest that you toss your puntkin in the spices before roasting so that the essential, flavoursome, oils are released. And whole, peeled garlic cloves. De-glaze the roasting tray so no flavour is waste.

I do a very similar recipe but bung everything into the pressure cooker, a bit quicker, and get the next day flavour today. We have puntkin soup often, I'm still finding the sods in the garden, another 3 today.

Yep that way is good and good point made. Why I suggest to cook spices a couple of minutes in with sauted onions is the same reason . I use baking paper so SWSBO has easier job at the sink cleaning up the mess :cool:

Yeah if you drizzle maple syrup over the pumpkin as its roasting adds another element to it. Nothing hard and fast, everyone has their own way which is great :scooter:

[george formby]

Yep that way is good and good point made. Why I suggest to cook spices a couple of minutes in with sauted onions is the same reason . I use baking paper so SWSBO has easier job at the sink cleaning up the mess :cool:

Yeah if you drizzle maple syrup over the pumpkin as its roasting adds another element to it. Nothing hard and fast, everyone has their own way which is great :scooter:

SWSBO? She who suffers body odour? Yours? ;) Yup, I use honey and let it caramelise in the tray wid garlic etc. Sugar works like salt and acid, it makes the taste buds taste more. I lurve maple syrup, got me hankering after Pecan pie now.

When I can be chuffed I finish the spicy puntkin soup with coconut cream, spring onion and coriander. In days gone by I turned this soup into a chowder, I used to be quite an avid spearo and came home with all sorts of stuff to fishify it.

[skippa1]

Lks like a nice recipe .......except for the pumpkin, you can throw those fuckin disgusting things away....

[granstar]

Lks like a nice recipe .......except for the pumpkin, you can throw those fuckin disgusting things away....

So supply one Mr Oiliver
:niceone:

[ellipsis]

Lks like a nice recipe .......except for the pumpkin, you can throw those fuckin disgusting things away....

......I could only buy a pumpkin around about the halloween wank time in the UK and the stall holders could not believe I wanted to eat them...:weird:

[granstar]

......I could only buy a pumpkin around about the halloween wank time in the UK and the stall holders could not believe I wanted to eat them...:weird:


So...what's yer recipe?

[ellipsis]

So...what's yer recipe?


...leek and tatty soup...

...two big leeks, six spuds, two onions, (sometimes a stalk or two of celery), three tsps chicken stock, salt and pepper to season...four cups of h2o...

...cook until cooked...:rolleyes:...cube the veges, sweat, in two tablespoons of oil with lid on for a bit, add water, stock, seasoning...bring to boil, then simmer til cooked...

if you haven't bought your wife a 'stick mixer', by now you will have to mash it very, fucking, well, by hand...it should set hard enough to cut into slices when cold...frogs eat it cold...around here it never gets a chance to cool the first time...

...this exact same recipe is the finest antiseptic and healing, and burn lotion you could ever wish for...it doesn't need chicken stock or pepper for this usage...:cool:

[granstar]

...leek and tatty soup...

...two big leeks, six spuds, two onions, (sometimes a stalk or two of celery), three tsps chicken stock, salt and pepper to season...four cups of h2o...

...cook until cooked...:rolleyes:...cube the veges, sweat, in two tablespoons of oil with lid on for a bit, add water, stock, seasoning...bring to boil, then simmer til cooked...

if you haven't bought your wife a 'stick mixer', by now you will have to mash it very, fucking, well, by hand...it should set hard enough to cut into slices when cold...frogs eat it cold...around here it never gets a chance to cool the first time...

...this exact same recipe is the finest antiseptic and healing, and burn lotion you could ever wish for...it doesn't need chicken stock or pepper for this usage...:cool:


Chuck some bacon bits and some prunes in that and you'll have 16th century Cockaleekie

[russd7]

...leek and tatty soup...

...two big leeks, six spuds, two onions, (sometimes a stalk or two of celery), three tsps chicken stock, salt and pepper to season...four cups of h2o...

...cook until cooked...:rolleyes:...cube the veges, sweat, in two tablespoons of oil with lid on for a bit, add water, stock, seasoning...bring to boil, then simmer til cooked...

if you haven't bought your wife a 'stick mixer', by now you will have to mash it very, fucking, well, by hand...it should set hard enough to cut into slices when cold...frogs eat it cold...around here it never gets a chance to cool the first time...

...this exact same recipe is the finest antiseptic and healing, and burn lotion you could ever wish for...it doesn't need chicken stock or pepper for this usage...:cool:

you forgot contraceptive, with that much onion and leek in it

[ellipsis]

you forgot contraceptive, with that much onion and leek in it

...I can only vouch for it's burn healing properties, sorry...

[Banditbandit]

I've just harvested our pumpkins - got shit loads ...

Here's my pumpkin soup recipe - quick, easy and tasty.

Dump chopped up pumpkin in a pot. Cover with water (not too much - you can add more later if necessary)

Add bacon (I use pieces, but a hock or chopped up strips will do - add plenty)

Add garlic (to your taste - I use heaps).

Boil until the pumpkin is cooked, dump in blender and blitz ...

Put it back in the pot and simmer, adding salt and pepper to taste - and more water if it is really too thick.

Serve with sour cream and chopped parsley on the top ...

And

Curried mashed Pumpkin

Boil the pumpkin in water with salt until cooked, drain and mash with butter (as per spuds - don't add milk).

Stir in one chopped Spring Onion, some thyme (or lemon thyme) and curry powder (to your taste)

I had it in bread cases for lunch today - or spread it on toast .. it's amazing how well curry powder and pumpkin go together ...

You can also use this mix in Ravioli - makes a change from Pumpkin and sage ravioli.

[Banditbandit]

Here’s my current favourite seasonal recipe (yes, the flounders are running now, the avocados are falling off our tree and there were capsicums in my greenhouse - we ate them all last week.).

Ohiwa Flounder on Toast with Lemon Thyme Butter and shrimp Hollandaise Sauce.

Lemon Thyme Butter

Put plenty of Lemon Thyme leaves in a mortar and bash it with the pestle until it releases its oil and flavour.
Stir into soft butter and leave it in the fridge to cool.

Hollandaise sauce
Put a handful of cooked shrimps into the blender and blitz (how fine depends on how you like it – I leave it a little chunky so you can see the bits of shrimp in the sauce.
Make the Hollandaise (Egg yolks, cream, lemon juice, butter) and add the shrimp just before it is finished.

Flounder (I use one per person for a main, half per person for an entrée)
I give mine about three to four minutes each side in the microwave for this dish (usually I cook flounder in the frying pan). Cook it until the flesh falls away easily from the bone.

Make the toast. Light brown, don’t make it too dark or it will over-ride the taste of the flounder.

Assemble
Spread the lemon thyme butter on the toast, put the flesh of the flounder on the toast, then pour over the shrimp hollandaise.

I last served this with a Capsicum, Feta and Avocado salad, with spring onions and a garlic and herb yoghurt dressing.

[Maha]

We're currently working in TGA at the moment, close by is a fresh fish shop, we have been thinking of a flounder meal in recent times. I know my wife would absolutely love that meal. Use to get flounder a lot as a kid, it was quick cheap easy meal for a family of six.

[ellipsis]

My wife and I are lucky enough to be able to eat unlimited, it seems, fresh fish and I don't have to catch or pay for it. For eight straight days we have been living on grouper, blue cod and sweet little sea perch. I get fucked off with people just throwing it in a pan with batter or crumbs, although we did that twice this week ourselves.

Poached in a white sauce with a lots of parsley is simple but a big fillet of anything dropped into a folded foil pocket and seasoned with a little salt , pepper, mixed herbs and the juice of a lemon is even easier and keeps the fish being a fish. Sealing the foil and poaching in a covered pan with a small amount of water around the foil is just about the most delicious and easy thing going. Sometimes I may put some zucchini relish my girl makes over it before sealing it up. We ran out of fish last night and then , hey presto, a bang on the door and our neighbours mate and fishing buddy is their with four big paua, and a request to help him with putting in a window in his old farm rental. That job will be invoiced as 'lots more fresh fish please'...fucking paradise we live in, eh...you are right bandit...flounder are much prized around here, although some people think them below par as a delicious fish...can't figure those type out...

[old slider]

Here’s my current favourite seasonal recipe (yes, the flounders are running now, the avocados are falling off our tree and there were capsicums in my greenhouse - we ate them all last week.).

Ohiwa Flounder on Toast with Lemon Thyme Butter and shrimp Hollandaise Sauce.

Lemon Thyme Butter

Put plenty of Lemon Thyme leaves in a mortar and bash it with the pestle until it releases its oil and flavour.
Stir into soft butter and leave it in the fridge to cool.

Hollandaise sauce
Put a handful of cooked shrimps into the blender and blitz (how fine depends on how you like it – I leave it a little chunky so you can see the bits of shrimp in the sauce.
Make the Hollandaise (Egg yolks, cream, lemon juice, butter) and add the shrimp just before it is finished.

Flounder (I use one per person for a main, half per person for an entrée)
I give mine about three to four minutes each side in the microwave for this dish (usually I cook flounder in the frying pan). Cook it until the flesh falls away easily from the bone.

Make the toast. Light brown, don’t make it too dark or it will over-ride the taste of the flounder.

Assemble
Spread the lemon thyme butter on the toast, put the flesh of the flounder on the toast, then pour over the shrimp hollandaise.

I last served this with a Capsicum, Feta and Avocado salad, with spring onions and a garlic and herb yoghurt dressing.


Sounds delicious, Going to try that, cheers for sharing, The largest part of our families diet is fish and the wild game we harvest.

[russd7]

We're currently working in TGA at the moment, close by is a fresh fish shop, we have been thinking of a flounder meal in recent times. I know my wife would absolutely love that meal. Use to get flounder a lot as a kid, it was quick cheap easy meal for a family of six.

busiest fish shop i have ever seen down on the strand, went there for two feeds of snapper when i was back up there in feb, awesome it was.,

but they do have all sorts

[granstar]

...I can only vouch for it's burn healing properties, sorry...

Just drink whisky...goes good with flounder :yes:

Dishwasher Fish

Place whole gutted and scaled fish into foil parcel and seal well
Add dollop honey/soy/garlic sauce spread across fish
Take any soap powder out of machine :clap:
place on top rack
cook full cycle 65 degrees
remove with oven gloves
Get back to me if if works (as haven't tried it yet):tugger:

Muffler fish

Prepare fish as above
warm up motorcycle and idle
place parcel on hot muffler and use a bit of wire to hold it on
cook 20 minutes, turn over and finish other side

[Maha]

busiest fish shop i have ever seen down on the strand, went there for two feeds of snapper when i was back up there in feb, awesome it was.,

but they do have all sorts

Yip same one, you know a good fresh fish shop when it does not smell like fish, pity they don't sell cray. We will visit and buy on Thursday before heading home.

[granstar]

Fish shop that don't reek, tattooist with bare arms...all a bit fishy to me.

[Maha]

Fish shop that don't reek, tattooist with bare arms...all a bit fishy to me.

They might have their cock inked, the tattooist that is not the fish shop owner.

[Banditbandit]

They might have their cock inked, the tattooist that is not the fish shop owner.

Why wouldn't a fish shop owner have a tattooed cock?

[Maha]

Why wouldn't a fish shop owner have a tattooed cock?

Because every person in this particular shop were all female.

[ellipsis]

Because every person in this particular shop were all female.

...how do you know, did you check?...

[TheDemonLord]

My 2 Recipes:

1 - Awesome Steak

Go to Gourmet Butcher, Buy Epic Steak, Find your nearest South African friend, Give them the steak, Black (or Briee?) Magic happens, Steak comes out as Awesome

2 - Day to day food

Go to Supermarket, Buy Food, Give food to Wife, Different Black magic happens - Dinner* is ready.












*be sure to check for poision.

[rambaldi]

My 2 Recipes:

1 - Awesome Steak

Go to Gourmet Butcher, Buy Epic Steak, Find your nearest South African friend, Give them the steak, Black (or Briee?) Magic happens, Steak comes out as Awesome

2 - Day to day food

Go to Supermarket, Buy Food, Give food to Wife, Different Black magic happens - Dinner* is ready.












*be sure to check for poision.

It is Braai not Briee, it isn't some kind of french cheese

[TheDemonLord]

It is Braai not Briee, it isn't some kind of french cheese

I do believe you are correct

[george formby]

Ah, the Braai, Sud Africanz sausage burner.

A few years ago at Glastonbury, the SA contingent lit the braai and pulled out these huge, dark, curled sausages. Which was a surprise, they were all white.

They slapped their Boerwurst onto the hot braai without so much as a squeak. What really unnerved me was how they hacked their sausages up as they cooked. Quick stabs with pocket knives, the odd prod and a vicious slash here and there.

It was delicious. I can highly recommend SA sausage.

And flounder? Oh, a delicious fish. Versatile, delicious and cheap. We get bags of half a dozen or so for $10. If you can get whole fish try stuffing them.

Gut them, wash thoroughly, and begin to fillet on the top. Cut straight down the back bone and loosen the fillets on either side. Don't remove them, your making pockets.
Stuff pockets with something tasty and buttery. Like chopped prawns, tarragon, chives and a hint of very finely diced chorizo beaten into softened butter. Pack the compound butter into the pockets and season the fish.
Stick it under the grill for a few minutes in a roasting tray until the butter is well melting and the skin is crisping. Now bake it. When you can lift the bone off the flesh below it's ready. Maybe ten minutes, less in a proper hot oven. Don't go mad on strong flavour's like garlic and heavy spices, flounder is a sweet delicate taste.
You get the sauce, flavour and main part of the meal in one hit.
I like it with baby veg. mash or baby pots.

Compound butters are a great way to use odds and ends. An easy example. If you have some odds and sods of garlic, onions, leeks etc lying about, flavoursome things, chop them all up and brown them off, not burn! Set aside. That 1/3 of a bottle of red or white wine which is past it's best... Stick it in a wee pot and reduce to a syrup. If it's acidic, add a skerrick of sugar. Beat it all into some softened butter and season. Wrap it into a wee sausage in glad wrap or baking paper and stick it in the fridge til needed.

If your roasting a chicken, you can thinly slice the compound butter you prepared back in the day and slide the slices under the skin before you roast it. When eaten, you will have many friends.

Plonk a few slices on your steak or chops a minute or two before serving. Same deal, a big wham of flavour and sauce for bugger all effort.

[granstar]

...how do you know, did you check?...

Something fishy bout that.

My 3c on steak.

1C...take steak out of fridge and leave a while to take chill off it, season it with your fav condiments
Often I let it swim in coka coaler for a while and that marinades it. ( A drop of JD or whisky in there assists flavour)

2C... heat avacado oil in cast iron pan until it starts to smoke (rather hot), pat steak dry with a handy towel and place steak in pan and cook for exactly 2 minutes each side with out moving it about. Steak will be caramalised. Pan needs to be big enough for the steak so it doesn't overcrowd it and start stewing it. I use an old school sand type egg timer.

3C ...remove steak and sit to rest in a warm place (or cover with foil) same amount of time as cook time.

Variables are the steak thicknes of course, quality of the steak, prime beef (not cow) porterhouse, rib eye, fillet, rump generally best for frying. The 2 minutes cook is close to medium rare, so less cooking time if you are inclined to "still alive steak", and more for " burn and tough steak".



They slapped their Boerwurst onto the hot braai without so much as a squeak. What really unnerved me was how they hacked their sausages up as they cooked. Quick stabs with pocket knives, the odd prod and a vicious slash here and there.

Yeah a reason to avoid sausage sizzles outside of shops (raw in centre pucke). Ya can shove a stick through the sausage end to end and slice it around so it's like a twist for same effect.

[russd7]

My 2 Recipes:

1 - Awesome Steak

Go to Gourmet Butcher, Buy Epic Steak, Find your nearest South African friend, Give them the steak, Black (or Briee?) Magic happens, Steak comes out as Awesome

2 - Day to day food

Go to Supermarket, Buy Food, Give food to Wife, Different Black magic happens - Dinner* is ready.


*be sure to check for poision.

yes that works, but i have found down here that if one responds to a fire in the olde well then one gets spoilt with all sorts of delicious food cooked in differing olde fashioned manners.

never felt the need to check for poison tho

[granstar]

yes that works, but i have found down here that if one responds to a fire in the olde well then one gets spoilt with all sorts of delicious food cooked in differing olde fashioned manners.

never felt the need to check for poison tho

Yeah never seems to be a shortage of a variety of poisons flowing down the hatch when you lot arrive :oi-grr: not that one is complaining bitterly about it. ;) May be what I need to get rid of these pesky gallstones, i've tried whisky everyday, it ain't dissolving them.

[Banditbandit]

And flounder? Oh, a delicious fish. Versatile, delicious and cheap. We get bags of half a dozen or so for $10. If you can get whole fish try stuffing them.

Err .. I get mine free and fresh in the harbour across the road - costs me a walk with a net ..


Gut them, wash thoroughly, and begin to fillet on the top.


Fillet them !!!!



Cut straight down the back bone and loosen the fillets on either side. Don't remove them, your making pockets.
Stuff pockets with something tasty and buttery. Like chopped prawns, tarragon, chives and a hint of very finely diced chorizo beaten into softened butter. Pack the compound butter into the pockets and season the fish.
Stick it under the grill for a few minutes in a roasting tray until the butter is well melting and the skin is crisping. Now bake it. When you can lift the bone off the flesh below it's ready. Maybe ten minutes, less in a proper hot oven. Don't go mad on strong flavour's like garlic and heavy spices, flounder is a sweet delicate taste.
You get the sauce, flavour and main part of the meal in one hit.
I like it with baby veg. mash or baby pots.

OK. That sounds awesome - I'd cut pockets in them for that recipe.


Compound butters are a great way to use odds and ends. An easy example. If you have some odds and sods of garlic, onions, leeks etc lying about, flavoursome things, chop them all up and brown them off, not burn! Set aside. That 1/3 of a bottle of red or white wine which is past it's best... Stick it in a wee pot and reduce to a syrup. If it's acidic, add a skerrick of sugar. Beat it all into some softened butter and season. Wrap it into a wee sausage in glad wrap or baking paper and stick it in the fridge til needed.

If your roasting a chicken, you can thinly slice the compound butter you prepared back in the day and slide the slices under the skin before you roast it. When eaten, you will have many friends.

Plonk a few slices on your steak or chops a minute or two before serving. Same deal, a big wham of flavour and sauce for bugger all effort.

Cool .. I generally make butters as I need them, but I like that idea. Cheers.

[old slider]

Just drink whisky...goes good with flounder :yes:

Dishwasher Fish

Place whole gutted and scaled fish into foil parcel and seal well
Add dollop honey/soy/garlic sauce spread across fish
Take any soap powder out of machine :clap:
place on top rack
cook full cycle 65 degrees
remove with oven gloves
Get back to me if if works (as haven't tried it yet):tugger:

Muffler fish

Prepare fish as above
warm up motorcycle and idle
place parcel on hot muffler and use a bit of wire to hold it on
cook 20 minutes, turn over and finish other side


Love that dishwasher recipe, still waiting for some ones results, The muffler recipe works well, one wired up (chicken meshed) Kahawai under the manifold of an annoying persons car apparently emits a lingering smell, probably similar to throwing crayfish bodies into your neighbours guttering.

[granstar]

Ah, the Braai, Sud Africanz sausage burner.

A few years ago at Glastonbury, the SA contingent lit the braai and pulled out these huge, dark, curled sausages. Which was a surprise, they were all white.

They slapped their Boerwurst onto the hot braai without so much as a squeak. What really unnerved me was how they hacked their sausages up as they cooked. Quick stabs with pocket knives, the odd prod and a vicious slash here and there.

It was delicious. I can highly recommend SA sausage.

And flounder? Oh, a delicious fish. Versatile, delicious and cheap. We get bags of half a dozen or so for $10. If you can get whole fish try stuffing them.

Gut them, wash thoroughly, and begin to fillet on the top. Cut straight down the back bone and loosen the fillets on either side. Don't remove them, your making pockets.
Stuff pockets with something tasty and buttery. Like chopped prawns, tarragon, chives and a hint of very finely diced chorizo beaten into softened butter. Pack the compound butter into the pockets and season the fish.
Stick it under the grill for a few minutes in a roasting tray until the butter is well melting and the skin is crisping. Now bake it. When you can lift the bone off the flesh below it's ready. Maybe ten minutes, less in a proper hot oven. Don't go mad on strong flavour's like garlic and heavy spices, flounder is a sweet delicate taste.
You get the sauce, flavour and main part of the meal in one hit.
I like it with baby veg. mash or baby pots.

Compound butters are a great way to use odds and ends. An easy example. If you have some odds and sods of garlic, onions, leeks etc lying about, flavoursome things, chop them all up and brown them off, not burn! Set aside. That 1/3 of a bottle of red or white wine which is past it's best... Stick it in a wee pot and reduce to a syrup. If it's acidic, add a skerrick of sugar. Beat it all into some softened butter and season. Wrap it into a wee sausage in glad wrap or baking paper and stick it in the fridge til needed.

If your roasting a chicken, you can thinly slice the compound butter you prepared back in the day and slide the slices under the skin before you roast it. When eaten, you will have many friends.

Plonk a few slices on your steak or chops a minute or two before serving. Same deal, a big wham of flavour and sauce for bugger all effort.


Defineletly, I save into a communal pottle drippings from roast beef,lamb, and pork, and use them later to baste same and they are spectacular. Mustard powder is my friend for flavour boost, my second favourite is a Masterfoods mix called " portugese", gets a lot of use at mine.

[granstar]

Love that dishwasher recipe, still waiting for some ones results, The muffler recipe works well, one wired up (chicken meshed) Kahawai under the manifold of an annoying persons car apparently emits a lingering smell, probably similar to throwing crayfish bodies into your neighbours guttering.

In my youth I put an oyster in a chip packet and stuffed it into a glovebox, why ..only excuse valid was drunk at time...poor girl after completely deoderising the car (E.H Holden) but failed to check the glovebox, was near at a point of selling it ( because it had a bad smell), and now I regret not making an offer :killingme

O.K spuds , here is my special secret spice recipe I nicked from some dude on one of those cooking contests on T.V. The judges raved about it so it got nicked, and IMO not too shabby.

Mouse's Spud Spice... for a Moroccan type Flavour

Cut spuds to unform size so they cook evenly, turn on oven to 200 to pre-heat
prick spuds over, (sometimes I microwave then for 10 minutes to speed things up).
Make up mix of ...

3 teaspoons cumin
3 teaspoons coriander
2 teaspoons smoked paprika
1/2 teaspoon chilli ( adjust to your heat preference)
a good shake of pepper
3 teaspoons salt

Coat spuds in olive oil ( or melted butter,or both) and then coat with mixed spices.

Bake 30- 40 minutes or so turning to brown @ 180 until done

Serve with any outdoor cooked meal, roast, or enjoy as a snack.

Have a mate who is no fan of cumin, but came back with his bowl and "Please sir , can I have some more?"

[old slider]

In my youth I put an oyster in a chip packet and stuffed it into a glovebox, why ..only excuse valid was drunk at time...poor girl after completely deoderising the car (E.H Holden) but failed to check the glovebox, was near at a point of selling it ( because it had a bad smell), and now I regret not making an offer :killingme

O.K spuds , here is my special secret spice recipe I nicked from some dude on one of those cooking contests on T.V. The judges raved about it so it got nicked, and IMO not too shabby.

Mouse's Spud Spice...

Cut spuds to unform size so they cook evenly, turn on oven to 200 to pre-heat
prick spuds over, (sometimes I microwave then for 10 minutes to speed things up).
Make up mix of ...

3 teaspoons cumin
3 teaspoons coriander
2 teaspoons smoked paprika
1/2 teaspoon chilli ( adjust to your heat preference)
a shake of pepper
3 teaspoons salt

Coat spuds in olive oil ( or melted butter,or both) and then coat with mixed spices.

Bake 30- 40 minutes or so turning to brown @ 180 until done

Serve with any outdoor cooked meal, roast, or enjoy as a snack.

Have a mate who is no fan of cumin, but came back with his bowl and "Please sir , can I have some more?"


Fantastic recipe and the glove box with an oyster in the chip bag is brilliant.

[george formby]

"


Substitute the Paprika for some turmeric, garam masala and garlic, add spinach and butter at the end for sag aloo. Deeply delicious.

A wee chefy secret. Lamb shanks, oxtail, shin etc is now ridiculously priced. Beef cheeks are still reasonable. Gorgeous slow braised or done in the pressure cooker.
Pigs cheeks and heads can be had quite cheaply, fantastic eating.

If anyone wants an out line for making sausage from a pigs head I'm happy to post it. I reckon most folk might be a bit sideways on the idea.

[old slider]

Substitute the Paprika for some turmeric, garam masala and garlic, add spinach and butter at the end for sag aloo. Deeply delicious.

A wee chefy secret. Lamb shanks, oxtail, shin etc is now ridiculously priced. Beef cheeks are still reasonable. Gorgeous slow braised or done in the pressure cooker.
Pigs cheeks and heads can be had quite cheaply, fantastic eating.

If anyone wants an out line for making sausage from a pigs head I'm happy to post it. I reckon most folk might be a bit sideways on the idea.


I wish I had my Grandmas Brawn recipe.

Got my mouth watering thinking of her beef cheeks and oxtail dishes.

deep fried lambs brains and cold tongue were a treat for us when youngsters.

[granstar]

I wish I had my Grandmas Brawn recipe.

Got my mouth watering thinking of her beef cheeks and oxtail dishes.

deep fried lambs brains and cold tongue were a treat for us when youngsters.

Oxtail stew, brains, kidneys, tripe :drool:

Iv'e got my late grandad's butcher shop haggis recipe (became my late dad's and then mine, so no I won't share), but there are some good one to be had with a web search. Haggis is a real treat if you can source some offals, they are getting ridiculously expensive these days. Of course a good whisky (that's Scottish, and not "Whiskey" which is Irish) is a must. Recommend J.W Black.
Had my fair share of good and bad of both having been once involved in pipe bands 30 years of my life and haggi ceremonies being frequent occasions, alot comes down to texture and the spices used, the more that turn it away in disgust just leaves more for us fat basterds.
Retail haggis availability has died off with the supermarket takeovers in the 80's as old school butcher shops closed doors, a mate of mine manages an old school shop in Edendale and their product (and sausages) is one of the better available in Southland, just sayin:p.

[george formby]

I have an emergency tin of Grants Haggis in the cupboard.

Spotted it at New World of all places.

When I lived in Auks I used to get good Haggis from a bloke in Devonport. Not sure if he is still going, though.

This thread has got me all fired up to pull my terrine out and get all pate and gamey on it. Wonder if I can get some Hare back straps and livers to go with my baby leeks. That's a blast from the past!

[russd7]

In my youth I put an oyster in a chip packet and stuffed it into a glovebox, why ..only excuse valid was drunk at time...poor girl after completely deoderising the car (E.H Holden) but failed to check the glovebox, was near at a point of selling it ( because it had a bad smell), and now I regret not making an offer :killingme

O.K spuds , here is my special secret spice recipe I nicked from some dude on one of those cooking contests on T.V. The judges raved about it so it got nicked, and IMO not too shabby.

Mouse's Spud Spice...

Cut spuds to unform size so they cook evenly, turn on oven to 200 to pre-heat
prick spuds over, (sometimes I microwave then for 10 minutes to speed things up).
Make up mix of ...

3 teaspoons cumin
3 teaspoons coriander
2 teaspoons smoked paprika
1/2 teaspoon chilli ( adjust to your heat preference)
a shake of pepper
3 teaspoons salt

Coat spuds in olive oil ( or melted butter,or both) and then coat with mixed spices.

Bake 30- 40 minutes or so turning to brown @ 180 until done

Serve with any outdoor cooked meal, roast, or enjoy as a snack.

Have a mate who is no fan of cumin, but came back with his bowl and "Please sir , can I have some more?"
didn't know they had cummin on em, but whats more important is who the hell is ya mate thats eaten them

[russd7]

old school shop in Edendale and their product (and sausages) is one of the better available in Southland, just sayin:p.

having sample said haggis and sausage i can indeed vouch for the flavoursome taste of edendale haggis. but it is always tastier if it has been addressed correctly

[granstar]

didn't know they had cummin on em, but whats more important is who the hell is ya mate thats eaten them

Heh Heh...!

[ellipsis]

having sample said haggis and sausage i can indeed vouch for the flavoursome taste of edendale haggis. but it is always tastier if it has been addressed correctly


...yeah ya cant trust NZ Post with ya haggis if it aint addressed properly...

[granstar]

...yeah ya cant trust NZ Post with ya haggis if it aint addressed properly...

By the time they delivered it these days it would be off. Be quicker to go on a hunt and catch a fresh one.

[russd7]

...yeah ya cant trust NZ Post with ya haggis if it aint addressed properly...

ya can't trust NZ post with ya haggis if it is addressed properly

[ellipsis]

<iframe width="420" height="315" src="https://www.youtube.com/embed/flj3SvahA3I" frameborder="0" allowfullscreen></iframe>


...I thought the haggis hunt was on this clip...

[granstar]

Goodies ...but where they go wrong is failing to realise the elusive haggis has a front and rear leg longer on one side than the other to enable it to quickly navigate the side of a hill (but only in a clockwise direction). Chase them the other way and they are easy to catch. When plucking them to enable even cooking it is best to pull the shorter legs, keep pulling them until they are even, not an easy task, but persevere and keep pulling those legs.


https://www.youtube.com/watch?v=pNZWI_IYJU0

[ellipsis]

Goodies ...but where they go wrong is failing to realise the elusive haggis has a front and rear leg longer on one side than the other to enable it to quickly navigate the side of a hill (but only in a clockwise direction). Chase them the other way and they are easy to catch. When plucking them to enable even cooking it is best to pull the shorter legs, keep pulling them until they are even, not an easy task, but persevere and keep pulling those legs.



...the Goodies, of course...:niceone:

[HenryDorsetCase]

Here’s my current favourite seasonal recipe (yes, the flounders are running now, the avocados are falling off our tree and there were capsicums in my greenhouse - we ate them all last week.).

Ohiwa Flounder on Toast with Lemon Thyme Butter and shrimp Hollandaise Sauce.

Lemon Thyme Butter

Put plenty of Lemon Thyme leaves in a mortar and bash it with the pestle until it releases its oil and flavour.
Stir into soft butter and leave it in the fridge to cool.

Hollandaise sauce
Put a handful of cooked shrimps into the blender and blitz (how fine depends on how you like it – I leave it a little chunky so you can see the bits of shrimp in the sauce.
Make the Hollandaise (Egg yolks, cream, lemon juice, butter) and add the shrimp just before it is finished.

Flounder (I use one per person for a main, half per person for an entrée)
I give mine about three to four minutes each side in the microwave for this dish (usually I cook flounder in the frying pan). Cook it until the flesh falls away easily from the bone.

Make the toast. Light brown, don’t make it too dark or it will over-ride the taste of the flounder.

Assemble
Spread the lemon thyme butter on the toast, put the flesh of the flounder on the toast, then pour over the shrimp hollandaise.

I last served this with a Capsicum, Feta and Avocado salad, with spring onions and a garlic and herb yoghurt dressing.

.........make the Hollandaise should read:


attempt to make the Hollandaise. Split it. start again. ...

[HenryDorsetCase]

Substitute the Paprika for some turmeric, garam masala and garlic, add spinach and butter at the end for sag aloo. Deeply delicious.

A wee chefy secret. Lamb shanks, oxtail, shin etc is now ridiculously priced. Beef cheeks are still reasonable. Gorgeous slow braised or done in the pressure cooker.
Pigs cheeks and heads can be had quite cheaply, fantastic eating.

If anyone wants an out line for making sausage from a pigs head I'm happy to post it. I reckon most folk might be a bit sideways on the idea.

I have a recipe for a brawn. I need a pigs head, six or so hours to cook it, and the next day to prep it. But I am going to do it.

second the beef cheeks idea. My new work is above a butcher that serves the chinese community. He has everything. Everything. Prices not so bad either. I really like the idea of eating all of the beastie not just the "good" bits.

One of the things we eat a lot of (at restaurants) now is intesines and stomach and kidneys and liver. tasty as.

I was out with my workmates one lunchtime and asked her what we were eating that was so tasty. She looks at me quizzically for a second, and says "Um, its (struggling for the word) ummm "Shit tube"" So now we have "Shit tube" whenever we go out. Its hilarious.

[Banditbandit]

.........make the Hollandaise should read:


attempt to make the Hollandaise. Split it. start again. ...

I make mine in a metal bowl sitting in the top part of a steamer - and boil the water ... only the steam hits the bowl and heats the sauce ...

You have to stir it constantly ..

[george formby]

I have a recipe for a brawn. I need a pigs head, six or so hours to cook it, and the next day to prep it. But I am going to do it.

second the beef cheeks idea. My new work is above a butcher that serves the chinese community. He has everything. Everything. Prices not so bad either. I really like the idea of eating all of the beastie not just the "good" bits.

One of the things we eat a lot of (at restaurants) now is intesines and stomach and kidneys and liver. tasty as.

I was out with my workmates one lunchtime and asked her what we were eating that was so tasty. She looks at me quizzically for a second, and says "Um, its (struggling for the word) ummm "Shit tube"" So now we have "Shit tube" whenever we go out. Its hilarious.


Have a squizz of this dude. https://en.wikipedia.org/wiki/The_Whole_Beast

[granstar]

When we cut up pigs in the butcher shop for clients we added to the box a plastic bag blown up and tied with the word "oink" written on it, to ensure they got it all back.

Iv'e done heads and a lot of meat on them but the loin is the better eating. Only part haven't tried is the eyeball, we used to cut them out and place a sprig of parsley in the socket to make them look pretty for shop window displays :rolleyes::rolleyes: Trotters are good for making brawn, and dog food.

[Grumph]

A wee chefy secret. Lamb shanks, oxtail, shin etc is now ridiculously priced. Beef cheeks are still reasonable. Gorgeous slow braised or done in the pressure cooker.


The Hororata cafe - which has superb pies - occasionally does a batch of Beef cheek pies.....When he featured on the Topp twins show i think that's what he did for them.
I'll have a couple of them for my last meal thanks....

[george formby]

The Hororata cafe - which has superb pies - occasionally does a batch of Beef cheek pies.....When he featured on the Topp twins show i think that's what he did for them.
I'll have a couple of them for my last meal thanks....

Beef cheeks are ugly but that's the only downside.

Hollandaise?
Blender and hot butter. None of that cooking the eggs out stuff.

Stick your butter into a saucepan on the stove and slowly let it heat and start to bubble, hot. It will plop.
At this point you will have egg yolks, vinegar/lemon juice, mustard etc, ready and waiting in the blender or whizzer. Do not add salt, the butter is probably salted. Set your gadget off at a speed sufficient to aerate the stuff in it but not dance off the bench. Slowly and carefully trickle the butter in, to much to soon scrambles the egg. It's hot. If it gets really thick add some water the same way, to thin it slightly and continue adding your butter and whey. I can't think of a single thing I don't like about butter, so I use all of it.
Once it's made you can adjust the taste whichever way you like.
Eat all of it straight away.
If you have more hollandaise than you need, cook more food.

[Banditbandit]

That's no fun ...

I probably enjoy cooking more than I enjoy eating - cooking is very relaxing ..

[Maha]

We have recently bought a food dehydrator ...persimmons/kiwifruit/mango and tamarillo seems have a more intense flavour.

[Banditbandit]

We have recently bought a food dehydrator ...persimmons/kiwifruit/mango and tamarillo seems have a more intense flavour.

I've been thinking about that - we have a deep freeze and preserving jars full of this season's fruit - I've been thinking that dehydrating them would be a different way of using the fruit

[Maha]

I've been thinking about that - we have a deep freeze and preserving jars full of this season's fruit - I've been thinking that dehydrating them would be a different way of using the fruit

Well worth it. We also have jars of preserved fruit... pears and feijoa. Home made apple sauce/frozen blackberry's/Plum jam and sauce/lemon curd/mandarin curd fruit all sourced from the great free supermarket of our town.

[granstar]

We have recently bought a food dehydrator ...persimmons/kiwifruit/mango and tamarillo seems have a more intense flavour.

Beef Jerky :2thumbsup

[russd7]

Well worth it. We also have jars of preserved fruit... pears and feijoa. Home made apple sauce/frozen blackberry's/Plum jam and sauce/lemon curd/mandarin curd fruit all sourced from the great free supermarket of our town.

probably the only thing i miss about not living in the BOP anymore. Not having mandarin, grapefruit, tangelo, feijoa, passionfruit, tamerillo, apple tree's in the back yard and wild blackberries and wineberries to go pick. it is nearly impossible to get decent fruit down here

[granstar]

probably the only thing i miss about not living in the BOP anymore. Not having mandarin, grapefruit, tangelo, feijoa, passionfruit, tamerillo, apple tree's in the back yard and wild blackberries and wineberries to go pick. it is nearly impossible to get decent fruit down here

Your'e in trogolyte country (see you in my man cave Sat night ;)

[george formby]

That's no fun ...

I probably enjoy cooking more than I enjoy eating - cooking is very relaxing ..

:eek5:Whatever you do, don't make it a job!
I've recently taken up a teaching position after some 30 years in front of a stove. As a consequence I only think of alcohol and waitresses as relaxing. Cooking is ruled by the clock.

[george formby]

Well worth it. We also have jars of preserved fruit... pears and feijoa. Home made apple sauce/frozen blackberry's/Plum jam and sauce/lemon curd/mandarin curd fruit all sourced from the great free supermarket of our town.

Fair call. What kind of dehydrators are being mooted here?

I recently used a Sunbeam model and was distinctly underwhelmed. 4 days to dry my ghost peppers. Good result but a lot of time.

[Maha]

Fair call. What kind of dehydrators are being mooted here?

I recently used a Sunbeam model and was distinctly underwhelmed. 4 days to dry my ghost peppers. Good result but a lot of time.

Did you plug it in? :eek:

[granstar]

Fair call. What kind of dehydrators are being mooted here?

I recently used a Sunbeam model and was distinctly underwhelmed. 4 days to dry my ghost peppers. Good result but a lot of time.

Did you slice them? :eek:

Jerky takes around 12 hours, the thinner sliced the better.

Our is a "Harvestmaid"

[russd7]

Your'e in trogolyte country (see you in my man cave Sat night ;)

yeah, ill probably still be the one watching the flames in the well

[granstar]

Dutch oven pork using charcoals as a heat source ( 4 hour cook) once again turned out a goody.

This turned up on the table last night ( Loaded Stuffed Bread) and what a tasty treat. My friend had added chopped bacon to the cheese making it even better.

https://www.google.co.nz/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0ahUKEwi4ten81PnNAhVIkZQKHZ26D7AQFggaMAA&url=http%3A%2F%2Fmyfridgefood.com%2Frecipes%2Fsala ds-and-sides%2Floaded-stuffed-bread%2F&usg=AFQjCNETJQzhIyY0ObwzffBU4qi9ezAPtQ

[granstar]

FISH MY WAY (AKA Baked White Fish) Probally be alright on chicken as well but haven't tried it.

I use Hoki or whatever white fish is cheap as have yet to convince mates to go shares in a kontiki shore thing. Cook Level = Easy Peasy.

Measure in heaped teaspoons, into a bowl and mix well

SPICES

Pepper x 2 (black or white, you decide)
onion salt x 1
salt x 2
garlic salt x 1
paprika x 3 (use smoked if ya like smoky)

HERBS

rosemary x 1
tarragon x 1
dill x 1
basil x 1
thyme x 1
sage x 1
parsley x 2

OTHER

chilli and lime powder (Greggs) x 1

You can cheat this with a pinch of chilli and later use a dash of lime or lemon juice over fish if preferred.

Store in airtight jar like a spice shaker,label.

To use, turn on oven grill, place fish in oven dish, dot with small knobs butter all over, sprinkle over with mix ,place under hot grill until done, i.e butter is caramelised and fish is still juicy.
Serve with rice and a salad :drool:

[russd7]

Dutch oven pork using charcoals as a heat source ( 4 hour cook) once again turned out a goody.

This turned up on the table last night ( Loaded Stuffed Bread) and what a tasty treat. My friend had added chopped bacon to the cheese making it even better.

https://www.google.co.nz/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0ahUKEwi4ten81PnNAhVIkZQKHZ26D7AQFggaMAA&url=http%3A%2F%2Fmyfridgefood.com%2Frecipes%2Fsala ds-and-sides%2Floaded-stuffed-bread%2F&usg=AFQjCNETJQzhIyY0ObwzffBU4qi9ezAPtQ

yup that was very tasty, don't seem to remember drinking much but maybe it was the shots :lol:

[russd7]

mates to go shares in a kontiki :

yeah but a decent kontiki is gonna set back 30 or 40 k then ya gotta have the means to luanch, anudder 20 or so k then ya gotta pick ya day an if ya go outta riverton ya pretty much gotta be out all day (out on high tide and back on high tide) but i gotta say a nice feed of frsh blue cod would go down a treat at the moment

[granstar]

yup that was very tasty, don't seem to remember drinking much but maybe it was the shots :lol:

Well I cleaned up the mt beer bottles next day, and the usual numbers were way down....musta beens the shots, a few bears about with fuzzy heads :bleh:

I don't think that night Ohai was necessary now...oh tharr right, it was a nightcaps.

Yeah the Kontiki (with a shore thing to avoid shark bite losing your spensive Kontiki ) is around 3K, then there is to add the GPS, beach reel, filleting knife and table, new freezer, pallet piss, and the search and rescue life saving fee, all up not much change from 6k, are we in? :girlfight:

[Banditbandit]

Here’s a quick and easy recipe for those evenings when you just can’t be bothered cooking but you need to eat. I use it if I’m later home from a ride and need to eat .

It’s great if you live alone, it’s great if you are forced to cook tea for flat mates. ...

It takes as long as it takes to boil the pasta. It’s quick and it’s healthy.

You will need:
Pasta – I use spirals or shells. Small pieces work better than spaghetti. As much as you need for each person.
Cheese
Can of Chilli Beans (I like Craigs or Watties – I don’t like the rest, but it’s up to you.) I use one can per person.

Cooking
Put on the water to boil for the pasta. Check how long the pasta takes to cook.
When the water boils drop in the pasta
Grate the cheese.

Two minutes before the pasta is cooked, put the chilli beans into the microwave. Blast for 1 minute, stir and blast another minute (that's 2 minutes for eacgh can - double it for two cans etc ...)

Drain the pasta and plate it. Sprinkle on the cheese (if I’m really lazy I use slices rather than grated). Pour the chilli beans on top.
The heat from the pasta and the beans will melt the cheese …
Eat it …

You can shuzz this up with bacon (frying it first so it’s crispy makes it nice crumbled onto the chilli beans. Add whatever herbs you like with the chilli beans – a sprinkling of basil is nice, oregano goes well. All those require more effort than the basic pasta/cheese/beans mix …

[Jeff Sichoe]

Jeez man at least put in a little effort, chili beans on pasta, who would eat that unless they HAD to?

Bacon
Onion
Peas
Pasta

Cheese / Pepper / Salt

Chuck bacon in pan
cook for a bit
dice and chuck the onions in
boil some peas
boil some pasta

chuck all that shit together with some olive oil and the seasonings

[Banditbandit]

Jeez man at least put in a little effort, chili beans on pasta, who would eat that unless they HAD to?

Bacon
Onion
Peas
Pasta

Cheese / Pepper / Salt

Chuck bacon in pan
cook for a bit
dice and chuck the onions in
boil some peas
boil some pasta

chuck all that shit together with some olive oil and the seasonings

Mate - when I need something eat and I can't be bothered putting in the effort, or I've come home late and haven't got time to put in the effort - out come the chilli beans and paste ...

Of course you can shuzz it up .. If I want to do that I start with yer actual beans and soak them overnite in the fridge, then cook them with onions, garlic, chilli, bacons and/or pork fat ... I like to use a mix of beans - Haricot, Green Lima, Adzuki and Kidney. Sometimes I add Chick peas for a nutty flavour.

Then I can use them as beans, or maybe in nachos ... without the chick peas.

[Banditbandit]

Crepes

I prefer crepes to pancakes, they are not a soggy and rubbery. Eat them hot and they are beautiful with bacon, eggs, birds nests and maple syrup. Or eat them hot for desert with icing sugar and lemon juice, or Maple syrup.

Here’s other way to use them.

This first one is good for using up all the scrap vegetables in your fridge, the ones that are a bit wilted, or going a bit soft but not yet rotten. And small amounts which are too small for a portion in another meal. For two people I would use four mushrooms, no more, and usually three mushrooms, chopped fine.. But you can mix and match whatever you happen to have.

Stuffed Crepes

I cup of flour, one egg and milk. The amount of milk can vary depending on how thick you want the crepes. For these recipes you need to be able to roll the crepes, so I make them a little liquid. Then they come out thin, pliable and taste.

Pour about a cup of the crepe mix into a hot frying pan. When one side is cooked, turn it over. Make two crepes per person, about 7 to nine inches across.

Chop your scrap veges (you don’t need to limit it to veges as once you get the hang of it you can add ham, bacon – anything you like. But it’s principally a vegetarian recipe. The trick here is small amounts - so it’s a cheap recipe).

Make a white sauce. Melt butter and stir in flour (off the heat) return to the heat and stir in milk – you don’t want this too liquid or too firm – I add milk as it cooks till I get the consistency I want.

Let it cook long enough to remove the raw flour taste. Add the chopped up vegetables, salt and pepper. Herbs if you want. With some veges a little curry powder goes really well.

Lay out the crepe and pour some of the vege and white sauce mix down the centre. Roll up crepe and place in an oven tray. Do them all.
I pour on tomato sauce and sprinkle with grated cheese on top.

Put under the grill until the cheese is brown and bubbly. Serve on rice – two crepes for each person.

Lunch crepes

This impresses the hell out of the ladies …

Make your crepes a bit bigger – I make mine about 30cm across and use a more liquid mix.

Filing
Whatever you happen to have in the fridge. But nothing that will take any cooking time. So pre-cooked is it.

I use three types of cheese – usually Brie (which is always in the fridge) something nutty, like Ellsberg. I chop these up into small pieces. I also use a basic Colby cheddar, which I grate.

Chop up ham – Salami or pastrami goes well. Make these to your own taste.
Chop up herbs – I like Thyme, Oregano, Sage, Rosemary and Basil.
One or two mushrooms per person (chopped small)
In season small tomato (chopped).
Little pieces of Avocado – once you get this recipe you can use anything. The combinations can be seasonal and up to you what is in your fridge.

It’s important to have everything chopped before you start as once you start cooking it’s pretty quick.

Pour enough of the crepe mix into the pan to make a 30cm or so crepe. When one side is cooked, turn it over and put the ingredients into a row in the centre. I start with the cheeses, as the cooking will melt them. Then add the other pieces, evenly along the row. Add the herbs last, scattering them over the crepe.

Watch the bottom of the crepe and don't let it burn. It will be pretty much cooked once you've put all the stuff on top.

Roll the crepe up and put it on the plate. I make two per person for a sizable lunch.

[Banditbandit]

Jeez man at least put in a little effort, chili beans on pasta, who would eat that unless they HAD to?

Bacon
Onion
Peas
Pasta

Cheese / Pepper / Salt

Chuck bacon in pan
cook for a bit
dice and chuck the onions in
boil some peas
boil some pasta

chuck all that shit together with some olive oil and the seasonings

Pasta's also good with just cheese and garlic ... use the heat of the pasta to melt the cheese. If you have Mushroom butter that also goes really well as it melts ... or drizzle it with Rosemary or Thyme Olive Oil.

[george formby]

Did you slice them? :eek:

Jerky takes around 12 hours, the thinner sliced the better.

Our is a "Harvestmaid"

Slice them? Yer dreamin, 1.5kg of ghost peppers, yeah, na.

I'm thinking of making an old school dryer for this summer. An A frame with mesh shelves and very fine mesh to keep the bugs out, hang it in full sun with a breeze somewhere. The house stank of chilies for a week....

This thread has me thinking, now that I'm all teachery. Having done many demos and classes in the past, for predominantly female foodies, would tailor made classes appeal to blokes? If so what would pique the interest? Apart from beer, that's mandatory.