What's On The Table

[drsmurto]

pick the unrecognisable ones and if they turn blue at the stem after picking, paper bag them and send me and express post envelope full pls.

:lol:

 

[bconnery]

Its mushroom season so time to head around to the partners parents property and go mushrooming.

Normally find hundreds of the standard field mushrooms, some the size of dinner plates. Amongst the gum tree plantation there are several other varieties but since i cant identify them i don't eat them!

So this weekend its mushroom lasagne. Good excuse to dust off the pasta maker. 250g of parmesan in the weight watchers nightmare version of a bechamel sauce.

Will get photos this time...

Any other recipes for field mushies?

Not sure if it will work for field mushrooms but if you have some biggish ones get some fresh feta and add some baby tomatoes, basil and/or other herbs, or whatever else you feel like or have around, ham, sweetcorn etc. Chop up the filling, hollow out the mushroom a little and put it in, then wrap the whole thing in foil with some butter and white wine and whack it on the bbq. The key thing is the fresh feta, herbs, butter and white wine, everything else is to be played with.

Sort of steamed stuffed mushrooms basically.


Disclaimer: This won't work with the blue stemmed ones. They'll still taste horrible

 

[Fourstar]

*hangs head in shame*
Yeah maybe... but I only cooked it in protest of Donna Hay the theiving bloody fraud! I have a recipe book by Margaret Fulton from the 60's with the EXACT bloody recipe in it!

Yeah, we can blame her for Chris's demise lastyear. "Sorry but you cannot photograph brown food!" Pffft.. so you omit really great food beacause its hard to make it look good in print!??! idiot.

Im sure we all really need to know how to make another five spice poached chicken breast with steamed jasmine rice sitting on a bed of soy sauce soaked Bok Choi.

One book i really want to get my hands on is... :icon_drool2:

 

[brettprevans]

I thought womens weekly cookbooks from 60s-80s was completely based on brown food!
stupid donna hay.

 

[cwbrown07]

Fellow gourmands (or should that be gourmandisers?) :lol:

I have an excess of basil.

Not knowing how much success i would have germinating basil i poured the seeds into a tray. Most of them sprouted! After potting out i filled a half wine barrel and with the warm summer and autumn so far they are going crazy.

I've already made a few batches of pesto. Had thai basil chicken, made zucchini and basil soup.

Any other ideas on how to use a huge amount of basil before it dies off? Something that will keep preferably.

Having a partner on a diet is making things more difficult. I could eat thai basil chicken daily.

If not already suggested, Basil Butter is a pretty good and easy way of using up excess basil.

Essentially you take a bunch of basil and a couple of garlic cloves and mince them in the food processer. Then add a wack of softened butter and mix thoroughly (measurements are up to you - depends upon what ratio of flavours you like).

Place (now fairly green and garlicy) butter on sheet of foil and scrape into a 'sausage'.

Roll up foil and freeze. Whenever you wish to use some, simply slice off and place remainer back in freezer. Lasts for ages

Good for use as substitute for herb butter (spread on rolls and place in grill/ oven for toasting :icon_drool2: , float a slice in winter soups :icon_drool2: , use for frying up a fish fillet :icon_drool2: or any other culinary delight you may desire)

- I think the idea came from Stephanie Alexander's "Cooks Companion)

 

[Steve]

Cooked a Pav for dessert tonight...

In the oven

View attachment 37509

cooked and cooled

View attachment 37510

and finished

View attachment 37511

THAT LOOKS SO GAY SCHOOEY! :lol:

 

[kirem]

Almost ready for the charcoal grill at the shed this evening;

View attachment 37556

 

[Airgead]

Been a while since I pulled my finger out and downloaded the photos from the camera. Here's a few weeks worth -

Pan fried Bream dusted with cayene, garlic and parsley.






My new toy -



And the results -





With home made bread.

Cheers
Dave

 

[Fourstar]

Yesterday i whipped out a tasty Indonesian dinner. Ikan Balado w/ Kai-lan and coconut jasmine rice.

A whole barra, deep fried with a thick and rich sambal, almost chutney like.

A whole head of garlic, 6-7 shallots, 3 peeled and seeded tomatos, 1 heaped tablespoon of chilli paste (i used chilli garlic, can never have too much garlic), a touch of palm sugar and 1/2 a lime.

Basically you blitz everything together to make a paste w/ a little water and fry off/sweat until well cooked through, 10 mins~ season to taste with the lime juice and salt.

Awweeesome :icon_drool2:

 

[schooey]

Bit of a dessert kick lately...



Apple filled crepe with chantilly cream and homemade ice cream... Presentation is a bit meh because my syrup ran a little while I was serving everyone else's up. Didn't last long on the plate and every kid went to bed with a smile so big, if they had lipstick on, they would have painted their ears..

 

[Fourstar]

Apple filled crepe with chantilly cream and homemade ice cream...

Still looks great! on the weekend i finally bit the bullet and purachsed a packet of this delicious looking japanese 'hotcake' mix from the local asian grocer. After not having crepes/pancakes/flapjacks/piklets for a while, it was very enjoyable. now to find a recipe to mka ehtme from scratch. the batter was so thick, almost cake batter like.

 

[Airgead]

Fired up the smoker again last weekend. Rainbow trout...



3 hours later.




Ohhh yeah.

Cheers
Dave

 

[Airgead]

One more. I can't claim credit for this. The missus baked a pear tart glazed with home made quince jam. It was so good I had to share it with everyone.



Cheers
Dave

 

[Steve]

Fired up the smoker again last weekend. Rainbow trout...

View attachment 37728

3 hours later.

View attachment 37729
View attachment 37730

Ohhh yeah.

Cheers
Dave

Smoked trout are delicious. Very jealous.

 

[bcp]

<br />Yesterday i whipped out a tasty Indonesian dinner. Ikan Balado w/ Kai-lan and coconut jasmine rice.<br /><br />A whole barra, deep fried with a thick and rich sambal, almost chutney like. <br /><br />A whole head of garlic, 6-7 shallots, 3 peeled and seeded tomatos, 1 heaped tablespoon of chilli paste (i used chilli garlic, can never have too much garlic), a touch of palm sugar and 1/2 a lime. <br /><br />Basically you blitz everything together to make a paste w/ a little water and fry off/sweat until well cooked through, 10 mins~ season to taste with the lime juice and salt.<br /><br />Awweeesome <img src="http://www.aussiehomebrewer.com/forum/style_emoticons/default/icon_drool2.gif" style="vertical-align:middle" emoid=":icon_drool2:" border="0" alt="icon_drool2.gif" /><br />

<br /><br /><br />

Damn that looks good.

 

[bcp]

[Picked up a virus - i believe from a rogue post here - so my java isn't working (it also uninstalled my antivirus software, amongst other things) - so that explains why I'm getting code. Getting the whole laptop reghosted tomorrow]

 

[Airgead]

Tonight's effort - Chilli, lime and basil & squid stir fry -



2 calamari tubes. A big spoon of chilli Sambal. Juice of a couple of limes. A big squirt of fish sauce and some Chinese cooking wine. Yum.


And the missus has been tarting up lately. Pear tart last night and tonight - Jerusalem Artichoke, Spinach and Parsley tart/quiches...

One big one



And little ones for lunch tomorrow



Cheers
Dave

 

[brettprevans]

pinapple pork curry with tofu that I mentioned in the off topic thread. actually pretty good. the tofu wasnt crunchy/puffy like i was hoping but it was still bloody good.

 

[Katherine]

Ok..... never cooked kippers before....

Photo I will I will post it tomorrow.... how many times have I said that....

Tonight's Dinner for Scottish born man friend

Kippers in White parsley sauce on a bed of creamy mash potato with oven baked bussel sprouts!

 

[Airgead]

Ok..... never cooked kippers before....

Photo I will I will post it tomorrow.... how many times have I said that....

Tonight's Dinner for Scottish born man friend

Kippers in White parsley sauce on a bed of creamy mash potato with oven baked bussel sprouts!

Smoke me a kipper. I'll be back for breakfast.

I love kippers. Grilled for breakfast. Haven't had any for years. Might try to pick some up...

Cheers
Dave