What's On The Table

[brettprevans]

WTF is in the bucket fents?

 

[Fents]

after we have mixed in all the spices and herbs into the mince all the meat goes in there to feed it into the stuffer. yea yea i know it looks bad. only bucket troy had and we made sure it was clean and sanitised within an inch of its life.

 

[Katherine]

How do you do your ribs Fents?

 

[Fents]

with help and a bit of luck. was pretty smashed at the time katie so theres no way im going to remember sorry. it may have been brown suguar, maple syrup, some sort of chinese sauce we had on hand (soy sauce or something similar) and a couple of other things my hazy memory is hiding.

marinate them for a bit. whack em in the hot oven, cook the leftover marinate down to a thickish baste and just keep basteing them every 15mins - 20mins.

 

[Katherine]

with help and a bit of luck. was pretty smashed at the time katie so theres no way im going to remember sorry. it may have been brown suguar, maple syrup, some sort of chinese sauce we had on hand (soy sauce or something similar) and a couple of other things my hazy memory is hiding.

marinate them for a bit. whack em in the hot oven, cook the leftover marinate down to a thickish baste and just keep basteing them every 15mins - 20mins.

Its kind of what I do, marinate them then slow cook them in foil in oven.... then finish them off on the bbq! I could go them now!

 

[kirem]

minced the pork and beef, made the tomato sauce, grew the herbs, made the pasta, purchased the cheeses - ricotta, parmesan and mozzarella

View attachment 37885

 

[Airgead]

Kangaroo and mushroom in a pesto sauce tossed through potato gnocci

The Sauce


Adding the gnocci


Plated up (darn white reflective plates)


Cheers
Dave

 

[Duff]

Dave, you should go on Masterchef mate. You make some great looking meals.

 

[Airgead]

Dave, you should go on Masterchef mate. You make some great looking meals.

Nahh.. I don't do that kind of froofy plating up. I do food that tastes good and fills you up. Not 3 prawns artistically arranged on a huge plate and drizzled with stuff.

Peasant food is my thing. Rustic and simple.

Cheers
Dave

 

[drsmurto]

minced the pork and beef, made the tomato sauce, grew the herbs, made the pasta, purchased the cheeses - ricotta, parmesan and mozzarella

View attachment 37885

With a liberal addition of red to both the sauce and the chef i hope :beer:

I scored a pasta maker for my birthday 2 months ago and haven't used it yet!

I'd love a mincer with a sausage attachment but on current form that's not going to happen

EDIT - spelling

 

[Fourstar]

Made some Roti on Sunday along with a Singaporean Chicken Curry and Sambal Beans.

Enjoy! :beerbang:

 

[Katherine]

Made some Roti on Sunday along with a Singaporean Chicken Curry and Sambal Beans.

Enjoy! :beerbang:

The curry looks fantastic.

 

[Fourstar]

The curry looks fantastic.

I sectioned up a whole free range chook and used all the brown meat for the curry. 8th'd a potato and sliced up an onion. Fried it all off in peanut oil until well caramelised, deglased with water and topped up with two tins of. h34r:

Really good stuff Katie. Yes, i know its cheating but i did spend two days making roti! :beerbang: so you have to cut me some slack!

Although i could have made kari ayam with antoher 1/2 hours work but to be honest... it was all about the roti!

http://www.sbs.com.au/food/recipe/106/Kari_ayam

 

[Katherine]

I sectioned up a whole free range chook and used all the brown meat for the curry. 8th'd a potato and sliced up an onion. Fried it all off in peanut oil until well caramelised, deglased with water and topped up with two tins of. h34r:

Really good stuff Katie. Yes, i know its cheating but i did spend two days making roti! :beerbang: so you have to cut me some slack!

Although i could have made kari ayam with antoher 1/2 hours work but to be honest... it was all about the roti!

http://www.sbs.com.au/food/recipe/106/Kari_ayam

Im a full time working mother.... I cheat all the time... with cooking LOL! I dont mind those tins! I might do one soon!

 

[Fourstar]

Im a full time working mother.... I cheat all the time... with cooking LOL! I dont mind those tins! I might do one soon!

Yeah that ones good, there is a milder one for the kiddies too! Even that one was rather warming at a heat rating of 2/5. after all, it is Singaporean! :beerbang:

Get the Yeo's brand.. its the best!

 

[Airgead]

Ok.. what did we do this week...

Seafood stir fry (squid and prawns)



Done with a commercial paste. Brand I use all the time called Ding (they do a fantastic laksa paste). Hard to find and not cheap but they are fantastic and all organic which is cool if you are a hippy like me. This one was their Assam Pedas which is normally done as a stew but I chucked it in as a stir fry paste. And very nice it was too.

Also on the menu - veal scallopini with a creamy tomato and mushroom sauce. Served with wholemeal spelt spaghetti, fresh peas, basil, parsley and slices of fresh bocconchini on top.



Cheers
Dave

 

[brettprevans]

I sectioned up a whole free range chook and used all the brown meat for the curry. 8th'd a potato and sliced up an onion. Fried it all off in peanut oil until well caramelised, deglased with water and topped up with two tins of. h34r:

Really good stuff Katie. Yes, i know its cheating but i did spend two days making roti! :beerbang: so you have to cut me some slack!

Although i could have made kari ayam with antoher 1/2 hours work but to be honest... it was all about the roti!

http://www.sbs.com.au/food/recipe/106/Kari_ayam

I'm double cheating tonight. I'm stealing ur idea Fourstar and I'm using store bought sauce. Making up same thing but with a few additions (50/50 chicken lamb, red capsicum, fried tofu (trying to make it again)).

Will take pics once made.

 

[Katherine]

Inspired by the beer can chicken might give this a go very soon!

BBQ spare ribs with Coca-Cola

What you need:

* 2kg pork spare ribs
* 1.5L Coca-Cola
* 2 star anise
* 1 cinnamon stick
* Marinade
* 1 glass sherry
* 2tbsp honey
* 2tsp light soy sauce
* 1tsp grated ginger
* a few drops of sesame oil
* 1 cup tomato sauce
* juice of lemon
* chilli sauce or fresh or dried chillies


1. Preheat the oven to 180. Place the pork ribs, with the Coca-Cola, star anise and cinnamon in a large, deep, flameproof roasting dish over medium heat. Bring to the boil. Transfer dish to the oven for two hours or until pork is tender when tested with a knife. Remove pork to plate and cool slightly. Discard liquid.

2. To make the marinade, whisk ingredients together in a bowl. Place the pork spare ribs in a large ceramic dish, and pour the marinade over. Cover pork with plastic wrap, and set aside in the refrigerator for 2-3 hours.

3. Preheat a covered barbecue to medium heat. Cook the pork spare ribs with the cover down for 10-15 minutes, basting during cooking with the marinade it was resting in. To serve, slice the pork spare ribs and serve with coleslaw, sliced tomatoes, baked potatoes and a refreshing glass of ice cold Coke!

 

[brettprevans]

I'm double cheating tonight. I'm stealing ur idea Fourstar and I'm using store bought sauce. Making up same thing but with a few additions (50/50 chicken lamb, red capsicum, fried tofu (trying to make it again)).

Will take pics once made.

hmm crappy phone camera really doesnt do photos justice. The mild Yeo singapore sauce doesnt is realy quite brown as opposed to red.
still tasted good. just finished leftovers for lunch. real pepper hit to it.



no time to make up roti though (was studying that horrible orange book you can see in the background), so it was store bought.

 

[Fourstar]

hmm crappy phone camera really doesnt do photos justice. The mild Yeo singapore sauce doesnt is realy quite brown as opposed to red.
still tasted good. just finished leftovers for lunch. real pepper hit to it.

Simmer it low and slow. that will keep the oil and coconut 'split' so you have the orange oils and stop it from darkening(or going grey) due to elmusification of the oils.