Guys ... do you cook?

**ducatilover** · 28th October 2007, 22:39

nothing wrong with satay chicken with bourbon.

or a white wine sauce with peppered chicken breast rolled with bacon and mozzarella cheese and a wee bit of romemary here and there.....slowly cooked in a pan so it doesnt get too crispy, quite orgasmic. served with rice [drained, fuck i hate lumpy rice] and a basic salad. or any meat with red wine soaked into it...
oh make sure its lemon pepper on the chicken boobie

**steveb64** · 29th October 2007, 00:52

Our family favourite is Salmon with marmalade and mint:

1 or 2 large fillet(s), or whole fish - depending how flush/hungry you're feeling, use tweezers to remove bones if it's a fillet - if a whole fish (cleaned/gutted - head on or off), split it open enough to open out 'butterfly' down length of fish.

Lay fish on large piece of ally foil.

Take a jar of marmalade - bitter grapefruit seems to work best (YTMV)... ...and spread over surface of fillet/interior of whole fish. Lay some mint on top. If two fillets, lay one on top of other - skin side out. If whole fish, fold back closed.

Wrap fish in ally foil, make sure it's well sealed, and can't leak any juices or steam.

Put salmon in HOT (approx 200C - 210C) oven for 1 hour (resting in open top oven dish). Yep, that's right! 1 Hour.

After 1 hour, turn oven down to approx 110C - 120C - for ANOTHER hour.

Yep - still right - 2 hours total! - Ok - if it's a small fillet, drop time by 1/4 hour each stage...

After the 2 hours are up - it's ready... Unwrap foil from fish (carefully, so juices aren't lost), and serve.

Note: Juices from fish & marmalade should be spooned out, over served fish.

Serve with rice, and a fresh salad - asparagus works too...

This recipe started out as one for trout, using brown sugar, slices of lemon, and mint. Then we tried it with Salmon - which was OK. Then when we were in the UK, we were talking with a fish monger, and shared the trout recipe - and he suggested using marmalade - which we tried, decided it was still missing something, and added the mint back in. Which is how we've kept it.

One of the beauties of this recipe is that (unlike most fish) it'll hold in the oven for quite a while before it's ruined - so if you've got guests, and end up running late - dinner doesn't get wrecked. Just turn it down a little more...

Enjoy.

**marioc** · 29th October 2007, 08:52

I can cook if need be,but I hate it.
Luckily my two flatmates enjoy it more than me so they cook and I do the dishes.

**klyong82** · 29th October 2007, 10:34

Originally Posted by Kiwifire72

I also do a awesome Carrot cake
oh and how about Shit this will be spelt wrong though
Tera Ma sue .......... Coffee sponge thing Italian
and White SChocolate cheese cake

Let me correct you it is ..."Tiramisu"... darn my ex made the best Tiramisu...I better call her now....

Originally Posted by HungusMaximist

Yea I cook because I frikking enjoy eating and entertaining friends over posh dinner parties where the main talks revolve around the 'meaning of life'......

Plus a recent survey showed that men who cook and partcipates in doing house work get more pussy than the men who don't.....

Good one bro so when are you inviting us over for one of your posh homemade dinner.

I agree cooking is fun. I find it interesting to try and error when cooking experimenting new spices etc...

I have a bad attitude while cooking I tend to drink wine and by the time a meal is ready I am intoxicated

**Pancakes** · 29th October 2007, 19:38

Originally Posted by WarlockNZ

all i'm hearing from you buggers is "yeah ..... chuck a steak in the pan ... she'll be right" .. that's not cooking lads.

Any bugger can sear a steak ..

When was the last time you cooked something that was just a joy to eat?

My wifes favourate meal of mine is chicken breast, stuffed with cream cheese, parmesian and sliced silverbeet. Rub with oil and dust with Tuscan seasoning and a tiny bit of piri-piri. Serve it with a plate with a base of mesculn and rocket salad on top of that finely diced (4-5mm cubes) cucumber, cheese, red onion and tomato (acid free). Put the chicken breast on top and use the sauce from the pan over the breast and salad decorativly.

Does that count Warlock?

Can also do a good BBQ one, chicken cutlets, cut into chunks, coat in secret spices, get some cous-cous soaking. rough cut some red onion and capsicum, biff it in with the chicken, slice zuchini and put that in it's own spot on the BBQ and after you've turned it once grate cheese on the top. sweet as!

**Kittyhawk** · 29th October 2007, 19:43

Originally Posted by fireball

there is no man to cook for me.... just Lilsel

any one want to cook me a dinner

Ya should have asked last night haha

I got fired from the kitchen....because someone fanbaked snitzchel till it turned into some form of jerkey

Now that Im cooking for one, its fun to experiemnt with food.

**DUCATI*HARD** · 29th October 2007, 20:01

i can cook da mean whitebait fritters

**hXc** · 29th October 2007, 20:12

Been looking at a few chicken recipes (seeing as chicks usually love chicken) that have caught my eye.

Apple-Bacon Stuffed Chicken Breast.
Coffee Brined Chicken, with Smokey Bacon and BBQ Sauce.
Chicken, Cranberry and Brie - although only have that as an idea, no recipe.
And have just been given a recipe for Herb Stuffed Chicken, Wrapped in Bacon.

**Swoop** · 29th October 2007, 20:22

Originally Posted by steveb64

Our family favourite is Salmon with marmalade and mint:

After the 2 hours are up - it's ready...

Two hours to cook one fucking fish???

Bugger that. Crumb it, fry it and serve it through a window.

**HenryDorsetCase** · 29th October 2007, 21:00

Originally Posted by WarlockNZ

Hmmm ...

now that is bbq .. !!

We have a Weber kettle BBQ. Since we got it a few years ago, we rarely cook any meat inside. I did lamb chops last night then roasted a chicken. It makes the best roast potatoes you've ever had too. Secret is to par boil them, then rough up the surface, roll them in oil and pepper and salt and roast. fantastic.

I dont care for LPG barbecue... I believe you need the charcoal grill to add the flavour and moisture.

mmmmmm. I enjoy cooking, but usually only have time at the weekends.

**HenryDorsetCase** · 29th October 2007, 21:05

Originally Posted by hXc

Been looking at a few chicken recipes (seeing as chicks usually love chicken) that have caught my eye.

Apple-Bacon Stuffed Chicken Breast.
Coffee Brined Chicken, with Smokey Bacon and BBQ Sauce.
Chicken, Cranberry and Brie - although only have that as an idea, no recipe.
And have just been given a recipe for Herb Stuffed Chicken, Wrapped in Bacon.

Here is a tip from Nigella Lawson:

roast a chicken but before you do, rub the breast with Sambal Oelek. basically its ground up chillies in oil. Turkish or something. then roast your chicken like you normally would. the chilli gives a little kick, but not too much, and you get brownie points for something that takes no time at all.

It works well with Harissa also, which is sweeter and more spicy than the sambal but still with some chilli.

**Jorja** · 29th October 2007, 21:10

There is only one thing I want for christmas..... a BBQ. Not one of the really fancy ones. Just a middle of the road VERY nice one. Was looking at one the other day with a cupboard underneath and a burner for a pot on the side.

When I used my old one, did everything on it except the salad. Try doing garlic bread, sweet corn kernels with garlic and lemon peper and butter in a foil packet, thick slices of carots and kumara slow roasted over the grill. Then of course come the pancakes for desert with fried bananas lol.

**Ocean1** · 29th October 2007, 21:53

I love Chilli, but most of the good ones take a couple of hours so I never got to make many. Then I invented crock pot chilli.

Actually most chilli can be prepared the day before and bunged in a slow cooker on your way out to work.

Here’s one of my favourites.

Olive oil.
1 ½ - 2 lbs beef, cubed to ½”.
2 onions, diced.
A stick celery, finely chopped.
1 capsicum, finely diced.
2-4 cloves garlic, finely chopped.
1 can beer.
Can skinned tomatoes, chopped.
2 jalapeno chillies (2 of any chillies is OK), un-seeded & minced.
2 bay leaves.
Chilli powder (guess, it’s hugely variable, I used 3 tsp).
1 tbsp cocoa powder.
1 tsp ground cinnamon.
Juice of one lime.
Tabasco sauce, (or equivalent) for final tune-up.
Salt (more than usual, about 1 ½ tsp).

Splash of oil in a frypan & fry the meat over medium/high until browned.
Remove meat from pan, add oil if the pan’s too dry.
Sauté onions, celery, capsicum and garlic about 5 min.

Dump all of the above in the crock pot along with everything else except the lime juice Tabasco and salt.

Check beer stocks. Turn pot on low on the way out the door.

4 – 8 hrs later, (doesn’t matter but add a little water if longer) stir it well and taste it, add hotness and salt to taste. Get cold beers. Add lime juice, stir, serve in big bowls. Open beer BEFORE eating.