I don't know what it is but this cold weather has me thinking about neat things to cook.
I made a simple thing that my x makes and rather than making me one gave me the recipe...a simple thing but so neat.
You get a cob loaf, cut the top off, pull out the beard inside place it and the bread on a baking tray..fill the hole with cream, sour cream, cheese and some powdered vegetable type soup mix...stir it up and bake it until the cheese is melted...Take it out and dip the toasted bread bits in and enjoy...I reckon you could do variations with say adding bacon bits, or prawns .. it was a lot to get thru so I has it over two days and already I want to do another....
Anyways I thought no try something new...so I thought I would ask here..see who can present the most mouth watering idea.
Possibly not in the same league as that, but I'm making a chicken and leek pasta bake for dinner tonight with lots of onion, garlic and ricotta cheese.
well, mine are not for everybody... but I am a tip to tail person.
Beef cheeks, braise and slow cook for hours, add your favourite veg, wine stock etc as for any slow cook. Good trick is to finely dice a small amount of the veg you use and save till the end. Add with 15mins of cooking at the end, freshins' the dish up nicely.
One I called my own and worked bloody well, was steak and kidney stroganoff. Works amazingly well imo!
Thanks for contributing guys.
At one point in the distant past I got into the trip of making fancy dishes with cheap ingredients which was just so much fun. One that I discovered was eggs parmentier ...simple ingredients...eggs, potatoe and cheese...but a very special result.
You fry some grated potatoe and fashion a dish in it in which you place a poached egg, cover the egg with mashed potatoe and top it with grated cheese and grill until the cheese is melting .... terrific.
I was hopin' for a few more replies on this one, always keen to try new ideas.
I like to have a good veg soup in the freezer, just veg as it freezes the best.
Then fry up chicken, beef strips etc in a fry pan, deglaze with a portion of defrosted veg soup. Makes for a quick easy soup of your choice on the day, that works out very tasty and stores well.
Grated potatoes, rung dry and fried in discs are the best hash browns.
Dont worry this is one of thos threads that will start to grow slowly and folk will contribute from time to time ...particularly in cloudy spells.
I have a heap of little hooks I made from wire coat hangers upon which I can hang clunky pieces of gravy beef ( a cheap cut) that has been marinated in whatever takes my fancy ...so I have a fire along side which I drive in some star pickets and hang the chunks so they get a little smoke and heat and leave them there all day...they are to die for.
This time of year, a good goulash with dumplings goes well. About this time last year we have a power outage right in the middle of making it (I had just whacked the paprika in) and I had to rug up and rush outside to finish it on the BBQ wok burner and closed up as an oven! The power came back on just as it was ready (Naturally)
This time of year, a good goulash with dumplings goes well. About this time last year we have a power outage right in the middle of making it (I had just whacked the paprika in) and I had to rug up and rush outside to finish it on the BBQ wok burner and closed up as an oven! The power came back on just as it was ready (Naturally)
I like the sound of that especially the dumplings
You reminded me of a similar situation getting caught with a flash dish and the lights going out...bbq to the rescue.
My dish I faintly recall...you lined a caserol with bacon then filled it with chunks of meat ( I can't recall the cut but beef) along with potatoes, garlic and other spices that I can not recall and topped it up with red wine making sure you consumed as much wine as went in the dish..you then made a paste with flour and water and stuck that on the rim and put on the lid and added more paste to get a good seal...all this went in the oven and cooked for ages until you just could not wait any longer...throw away the meat and potatoes and consume the gravy..hang on other way round
Unhealthy but wonderful on a chilly day - Chili Queso Dip
In the USA we call it Velveeta Cheese…my memory is that it is called Kraft Cheddar Cheese (comes wrapped in foil) at room temperature, cream cheese and salsa (tomato, onion and capsicum) your desired spice level.
Melt 2 to 1 Velveeta/Kraft and cream cheese…when melted stir in the salsa to your taste (add cooked and drained mince beef or spicy sausage) optional
Location: '34 South' Young Hilltops LGA, Australia
Posts: 1,481
Crispy skin salmon
Crispy skin salmon: - brush or rub lightly with thin coat of olive oil, grill on low grill bar non-stick stovetop grill pan or non-stick frypan, no oil. Start with hot pan skin side down and grill until salmon portion cooks through 2/3 of the thick portion. Turn onto the skinless side and cook until light golden brown. Hold with tongs to brown the sides. Remove from pan and set aside.
Topping:
Chopped parsley, basil, garlic, spanish onion, lemon zest, oregano, thyme, and capers. Lower grill pan heat to low or if hotplate won't cool, remove from heat. Pour a little olive oil & mix with the salmon oil in the pan. Add onions, thyme and oregano and heat through until the onion softens and goes a little translucent then add the herbs, zest, capers and warm. Don't burn the herbs and garlic.
Favourite dishes would be more precise...
My Mum's
1. Mum's Lasagna (made with pulled beef, pork and homemade pasta) baked to a crispy top
2. Mum's Gnocchi
3. Mum's Zuppa Inglese - an Italian Trifle.
I'm working on 3 soon.
4. JA's Seafood Marinara.
Crispy skin salmon
Crispy skin salmon: - brush or rub lightly with thin coat of olive oil, grill on low grill bar non-stick stovetop grill pan or non-stick frypan, no oil. Start with hot pan skin side down and grill until salmon portion cooks through 2/3 of the thick portion. Turn onto the skinless side and cook until light golden brown. Hold with tongs to brown the sides. Remove from pan and set aside.
Topping:
Chopped parsley, basil, garlic, spanish onion, lemon zest, oregano, thyme, and capers. Lower grill pan heat to low or if hotplate won't cool, remove from heat. Pour a little olive oil & mix with the salmon oil in the pan. Add onions, thyme and oregano and heat through until the onion softens and goes a little translucent then add the herbs, zest, capers and warm. Don't burn the herbs and garlic.
Serve with:
herb potatoes.
Thanks for such a great contribution. You have inspired me to have a go at your dish.
The photo did it.
Alex
I am stealing this for the next time I do a crispy-skin salmon.
Thanks very much for posting it!!
Cheers,
V
Quote:
Originally Posted by OzEclipse
Topping:
Chopped parsley, basil, garlic, spanish onion, lemon zest, oregano, thyme, and capers. Lower grill pan heat to low or if hotplate won't cool, remove from heat. Pour a little olive oil & mix with the salmon oil in the pan. Add onions, thyme and oregano and heat through until the onion softens and goes a little translucent then add the herbs, zest, capers and warm. Don't burn the herbs and garlic.
Last edited by AstroViking; 17-06-2022 at 10:57 AM.
Reason: Fixed wonky line-spacing
Because of covid and cancer I have not been to Sydney for a long time. Down there I have a BBQ rotisserie purchased from Bunnings for only $70 some time ago. I have been too tight to buy another because I have one ..but the fact is I dont have it so I have decided to buy another from Bunnings at Ballina .I saw one but I didn't buy it as I was in my red car and of course that car is useless for shopping...but the rotisserie works well for me ...I put on two roasts.. lamb and beef and can fit heaps of potatoes pumpkins sweet potatoes and onions one the grill. I cut holes in the roast and put in whole cloves of garlic in heaps of rosemary and course salt.
I cook it very slow and make a day of it but the result is I have roast dinners for a long time...and cold cuts for sandwiches and there is nothing like a cold baked potato to grab when you come in and need an energy top up while the kettle is boiling.
My favoroite meat is lamb and happily a cheap cut..fotequarter chops... they remind me of my childhood when lamb was considered not much better than dog meat, you could get away with crumbed cuttlets but anything else give it to the dog...and we we were poor so had fotequarter chops regularly.
A funny thing back then ..everyone had chooks but you would only have a roast chook at xmas as it was a luxury .. same with soft drink. Xmas only..
I will finish now but may post some meals we would have back then.
My goto dish when I am up the mountain is crab pasta.
COSTCO do a great product of crab claw meat for around $20 (it keeps for several months too)
I just heat (plenty of) olive oil on a low to moderate heat add some crushed garlic and chopped fresh chilli in a pan and warm it through, chuck in three or four good sized anchovy fillets and sweat it all down nicely until the anchovies dissolve, then add the crab and just heat it throug, by very gently stirring (so the crab doesn't break up into a mush) and then grate a little lemon zest in, salt and pepper to taste. Throw in al dente thin spaghetti and about a 1/3 cup of the pasta water, a big handful of chopped parsley and toss, serve into pre warmed bowls (on the wood heater) and sprinkle (or pile up) with lots of Parmigiana Reggiano...and ta daaa YUUUM the bum mum! ...add a glass of good red = heaven.
You can vary the recipe, eg last time I made it I added sliced smoked chicken breast and capers
For extra decadence top with munk fish row, or caviar
A quick hearty winter meal “ Bragoli” or Beef Olives
My wife is Maltese and it’s a favourite dish in the motherland
Thinly sliced blade steak or similar ( bashed ) rolled into 50 to 60mm sausage shapes then tied with black cotton, Filling is mashed boiled egg , bacon bits , parsley , garlic and herbs. Then lightly fried on pan with olive oil for 2 mins
Add Bragoli sausages into a fresh tomato pasta type sauce with capsicum, zucchini etc.. simmer for 30 mins and serve with spaghetti or penne
When serving , cut and remove the black cotton from the Bragoli ( in case you gag on it )
