Favourite Recipes

[Brandon]

Zest

[Brandon]

Flicked the TV on this arvy, there was this cooking show on. He made a seafood wrap. It was a 5ml thick piece of freshly cut Yellow fin Tuna as the "wrap base" then they had blue crab inside with some other things I didn't quite catch, then he Cooked it until the outside was a medium-well, and OMG it looked so good! I'll do some digging and put it up...

Seafood

Paella - Serves 4

This is a Spanish dish which I've had a few times; basically a rice dish with seafood throughout.

Ingredients:
3 tablespoons Olive Oil
2 tablespoons Butter
2 Garlic cloves - chopped
1 Onion - chopped
2 Large tomatoes - deseeded & diced
85g Frozen peas
1 Red pepper - deseeded & chopped
150g Arborio rice (starchy sort of rice)
2 teaspoons Dried mixed herbs
1 teaspoon Saffron powder
425mL Chicken stock
4 Skinless, boneless, chicken breasts
150g Lean Chorizo - skinned (basically a pork sausage - but special lol)
200g Cooked lobster meat
200g Prawns - peeled & deveined
1 tablespoon Fresh flat leaf parsley - chopped
Salt & Pepper

- If the saffron is to pricey you can use Turmeric instead.

- Optional: Garnish - pinch of cayenne pepper & red pepper strips.


1. Heat the oil and butter in a large frying pan over a medium heat. Add the garlic and onion and cook, stirring, for 3 min, or until slightly softened.

2. Add the tomatoes, peas, red pepper, rice, mixed herbs and saffron and cook, stirring for 2min. Pour in the stock and bring to the boil. Reduce the heat to low and cook, stirring, for 10min.

3. Chop the chicken into bite sized pieces and add to the frying pan. Cook, stirring occasionally, for 5min. Chop up the chorizo, add to the frying pan and cook for 3min. Chop up the lobster meat and add to the pan with the prawns and parsley. Season with salt and peppers and cook, stirring, for 2mins.

4. Remove frying pan from the heat, transfer the paella to a large serving platter or onto plates. Optional: Garnish with cayenne and red pepper strips. Serve.

Done.

[RtB]

That's a good paella recipe slap - very authentic. Paella has some similarities to the Italian Risotto which I am thinking of making for dinner tonight.

thanks rtb.

I'm cooking tonight and was thinking of doing some sort of nice pasta dish or maybe that green curry deigs posted a page back or so.

Any suggestions?

[RtB]

thanks rtb.

I'm cooking tonight and was thinking of doing some sort of nice pasta dish or maybe that green curry deigs posted a page back or so.

Any suggestions?

Those links I posted above have some very good ones. I am definitely doing the risotto - seafood and mushrooms.

Actually my butcher makes his own Chorizo which is much better than any I have bought in Coles or Woolies or even the Italian shop at west end (they sell spanish and porteguese Chorizo).

I have two pasta makers but usually buy that egg pasta from Coles. Elya says always add a bit of vegetable stock powder to the water in which you cook your pasta. Always use plenty of salted water - can add a little oil so some say - I usually do.

Simple sauce (goes well with any pasta but I like fettucine)

1 small onion chopped finely
garlic - two or threee cloves crushed
Bottle of passata (tomato puree) - you can buy tis with herbs in it but I prefer to add my own. I use Val Verde which is Italian.
Can use a tin of crushed tomatoes as well if you like a lot of tomato - again I use Italian - but not necessary - all depends what is in the cupboard.
Some will add some tomato paste (TBLSPN) but I don't
Half pork and half beef mince - total probably around 500g but can use either - nice with both.
Olive oil
Tablespoon of sugar to your taste - just takes away the bitterness of the tomatoes as necessary.
Oregano
Thyme
Salt and pepper
(Can add chilli too if you like)
All herbs etc to your taste but be gentle with them - you can always add more but you can't take them out.
Parmesan or peccorino cheese finely grated - good quality.

Method:

Get clean pot preferably:
Heat it and add table spoon olive oil
add onion and cook untill transparent
add garlic and cook for a minute while stirring - don't burn the garlic
add mince and brown and chop up as small as you can with wooden spatula
add herbs - if dry use a sprinke of each to start
cook for a minute or so
add tomato puree and whatever
add salt and pepper to taste (a little chilli if you want)
add sugar
simmer for 10 minutes or so.

Cook pasta as per instructions, drain and add to sauce

Serve in a nice bowl - again a clean one is better.

Have some fine grated good quality parmesan cheese or peccorino to sprinkle on top.

Serve with crusty bread if you like.


EDIT: Deigs green curry is a very good recipe - only thing I would add is some kaffir lime leaves chopped finely - fresh of course - I have a tree in my front yard.

Thanks RtB.

Time to head down to the shops

I have a couple of other seafood recipes and some desserts, will add them when i get back.

[RtB]

Thanks RtB.

Time to head down to the shops

I have a couple of other seafood recipes and some desserts, will add them when i get back.

:lol: yeah damn - I went to the shops and forgot the parmesan - dumb bunny.

[Ozziefly]

Hey boys, i dont know whether you guys can help me or not, but im after a Spag. Meatballs recipe. would yas be able to help.

Hey boys, i dont know whether you guys can help me or not, but im after a Spag. Meatballs recipe. would yas be able to help.

See 1st page mate.

[RtB]

Hey boys, i dont know whether you guys can help me or not, but im after a Spag. Meatballs recipe. would yas be able to help.

You might also try those links I mentioned before but you could use the recipe for pasta above and simply make the mince into meatballs - put a little garlic and salt in them, cook in a frypan til just about done and add to sauce when they are cooked. Cook for another 10 minutes and they will be ready.

Good luck.

[Ozziefly]

Thanks RTB! could you please either PM me or post up a recipe for the meatball its self please, im kinda hopeless in this area

Thanks RtB.

Time to head down to the shops

I have a couple of other seafood recipes and some desserts, will add them when i get back.

:lol: yeah damn - I went to the shops and forgot the parmesan - dumb bunny.

Thanks for that pasta recipe RtB.

It was fantastic

*Tomorrow night - Green Thai Curry

[RtB]

Thanks RTB! could you please either PM me or post up a recipe for the meatball its self please, im kinda hopeless in this area

Mate you just put the two minces together as per quantity above with a little salt (pinch) and crushed garlic in a bowl - add a beaten egg and say 1/2 cup of breadcrumbs (now I come to think of it) - I make my own :lol: use your hands to do it - make sure they are clean. I just do it as to the mood I am in :lol: You can put a little herb in them too but they are quite good fairly plain.

Take a little of the mixture - enough to make a ball of about the size of a golf ball - you can make them smaller but that size is good - the larger the ball the longer it takes to cook. Roll it in your hands into the golf ball shape - repeat until all mixture used up, roll in plain flour but shake off the excess and pan fry them in a little olive oil . Then just make the sauce as above (without the mince of course as you have turned that into meatballs) and put the meatballs in it and simmer for 10-15 minutes. Pour drained pasta into sauce and serve. You'll have to read the original recipe above as well.

Yeah slap the risotto turned out good too.

[Ozziefly]

Thanks a million RTB

[RtB]

No probs mate - make sure you don't forget the grated parmesan to sprinkle on top - grate it yourself of course.

Oh I made enough risotto to feed a dozen people I reckon.

I found with that pasta RtB that i had to let it simmer for at least 20minutes. Maybe it was just mine, but it was quite liquidy (if thats a word) - but after 20-25mins it was all good.

Other then that no problems what so ever.

thanks

Banana Cake

Ingredients:
4ozs butter
1 cup sugar
1 teaspoon vanilla
2 eggs
1 cup mashed bananas (4)
1/3 cup sour cream
2 cups SR flour
1/4 teaspoon bi carb soda

Method:

Beat butter with vanilla until soft and creamy. Gradually beat sugar, add eggs one at a time and beat well. Add combined mashed bananas and sour cream alternatively with sifted dry ingredients.

Greased 8" cake tin
Moderate oven for 1h15min
Let stand for 10min

Done.

Meatballs - family recipe - very easy to make

Ingredients:
1cup tomato sauce
1cup water
1/2 teaspoon salt
1/4 teaspoon tobasco
3 tablespoons brown sugar
2 tablespoons worchestire sauce
1 tablespoon apple cider vinegar

Method:

- Mix all ingredients and roll into small balls (size of golf ball as rtb said).
- Put all balls on pan.
- Put pan in oven for 1hour @ 160*C

Done

Prawn Curry - Serves 2

Ingredients:
1 Large Onion - finely sliced
1/4 teaspoon chilli powder
1/4 teaspoon tumeric
1 teaspoon jeera (or cumin)
1 teaspoon curry powder (may or may not be needed)
Salt & pepper
1oz creamed coconut
1 or 2oz tomato puree
Prawns - raw or cooked (about 300g)

Method:
Fry onion in oil gently until its starting to brown. Add spices and gently fry for a few minutes (don't let them stick or burn). Add prawns and fry for few minutes, add about 1/2 cup water (boiling) and creamed coconut. When this has dissolved add tomato puree. If too thick add more water, if too thin add more tomato puree. Taste. Add salt, pepper and more chilli powder if you like. Add coriander.

Done.

[Ozziefly]

Prawn Curry - Serves 2

Ingredients:
1 Large Onion - finely sliced
1/4 teaspoon chilli powder
1/4 teaspoon tumeric
1 teaspoon jeera (or cumin)
1 teaspoon curry powder (may or may not be needed)
Salt & pepper
1oz creamed coconut
1 or 2oz tomato puree
Prawns - raw or cooked (about 300g)

Method:
Fry onion in oil gently until its starting to brown. Add spices and gently fry for a few minutes (don't let them stick or burn). Add prawns and fry for few minutes, add about 1/2 cup water (boiling) and creamed coconut. When this has dissolved add tomato puree. If too thick add more water, if too thin add more tomato puree. Taste. Add salt, pepper and more chilli powder if you like. Add coriander.

Done.

oh another great recipe!

[Brandon]

I must say prawn curry has been one of my favourites since I was little

[RtB]

I found with that pasta RtB that i had to let it simmer for at least 20minutes. Maybe it was just mine, but it was quite liquidy (if thats a word) - but after 20-25mins it was all good.

Other then that no problems what so ever.

thanks

It's OK for it to be moist - depends on your taste - got to make it how you like it - the iodea is to get the sauce to stick to the pasta so a little wet is OK

[RtB]

Here's another meatball recipe

http://fooddownunder.com/cgi-bin/recipe.cgi?r=1997

[Ozziefly]

o very nice RtB thanks for that, i dont know which one to try now.

[RtB]

One day during cooking class, our teacher, Mrs. Moore, was extolling her secrets for preparing perfect sauces. When she ordered us to the stoves to prepare our assignments, she said, "Don't forget to use wooden spoons."
As I stirred my sauce, I contemplated the physics behind the mystery of the wooden spoon and decided it must have something to do with heat conduction. I approached Mrs. Moore about my theory. "Why wooden spoons?" I asked.
"Because," she replied, "if I have to sit here listening to all your metal spoons banging against metal pots, I'll go nuts!"

[Brandon]

HAHAHA a nice memory there RtB, myself and my mate gary were the only 2 in 2 classes to pass cooking in semester 1 year 11. Everyone else quite literuly made projectiles from their food while we cooked and then ate LOL I have a few good memories of the wacky things we made up. Like our Meat pies with tomato chesse onion and egg!!!! OMG that was good!!!!

[RtB]

Sounds like good pies. YUM!

An Uncle of mine had the Bakery at Childers when I was a boy - he made the best pies, cakes and bread ever - wood fired brick oven. Great in winter.

[Flashdog]

Sounds like good pies. YUM!

An Uncle of mine had the Bakery at Childers when I was a boy - he made the best pies, cakes and bread ever - wood fired brick oven. Great in winter.

Wood Fired bakeries FTW :lol: :lol:

[Brandon]

Not a recipe but my head chef showed me a little trick today.

It's to know how your steak is cooked by feeling it.

Hold your hand out with the inside facing yourself.

Relax your hand

Just below where your thumb joins your hand is a puffy part.

Once your hand is relaxed feel the softness of your puffy part and that's RARE

Touch your thumb to your pointer finger without tensing and that's MED RARE

Touch your index finger to your thumb and that's MED

touch your (whats that one called? ) to your thumb and that's MEDIUM WELL

Touch you pinky to your thumb and that's WELL DONE