Hairy bikers kiwi style

[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?

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.