I never participated in the previous Recipe threads because my idea of cooking diner always used to involve a bbq or a microwave
More recently than not though I've been enjoying my time in the kitchen, now I need more ideas of easy/quick/cheap meals

I will start with the easiest one I know; Apricot Chicken

500g chicken breast
1 tin apricot nectar (500ml)
1 cup rice
1 packet of french onion soup

Cook rice
Lightly cook/brown your chicken, remove from heat
Mix french onion soup and apricot nectar together, bring to the boil and remove from heat
mix the chicken and soup/apricot together in the one pan, simmer for a few minutes on low heat

(obvious next step) chuck some rice on a plate, put a chicken breast on the blate, pour some sauce and enjoy

Total cost is about $14 and serves 2
this was seriously one of my favorite meals when i was a kid

demon's random stir fry.

you need :-
soy sauce
ginger
garlic
a frying pan
random stuff

throw everything into a hot frying pan. hardest stuff goes in first, soft stuff last.
fry that s***.
profit.

:D

wheres the beef?

the random stuff can be anything you want, preferably edible, beef included.
it's similar to demon's random curry, cept that gets served with steamed rice & you substitute curry powder instead of the soy sauce, ginger & garlic. i prefer the stirfry coz if i eat it directly out of the frying pan there are only 2 utensils involved which minimises the cleaning. i h8 the cleaning.

if I cook the girly cleans and vice versa, I prefer cooking
I've not done a stir fry before, except maybe one of those crappy pre packaged ones you buy in the frozen section @ coles

I will attempt it soon, dunno about the ginger though

like your style Demon, back in the good old days when I lived with typo ( before the divorce ) we used to make the same thing, except it was called 'jedi stirfry' because you opened the fridge and let the force guide you to the ingredients.

I've actually started to document a lot of my cooking so that I can easily go back and look at what I've done and how. Plus I got sick of looking through scraps of paper for recipes that I never kept properly.

I'll paste a few up for your viewing pleasures

Smoked ( and slow roasted ) whole shoulder of lamb.

A month or so ago I bought an offset smoker, and I've been experimenting with a few different cuts of meat in it, This weekend I decided to do a fairly sizeable ( nearly 3kg ) whole shoulder of Lamb. This is a cheap cut of meat, but slow roasts really well.

I saw an Episode of Jamie @ Home where he made an awesome looking Slow Lamb dish, so I decided to follow it as a rough guide ( going from memory ) but smoking as much as roasting. The end result is amazing! I made a Mint and Caper Gravy to go with it too. Cooking times were 2 hours covered in foil, 1 hour uncovered with hickory chips on the fire, then 2 hours covered again.

The below recipe is if you want to cook it in the oven rather than smoker.

http://lh5.google.com/username.taken/R66h2tJ8L7I/AAAAAAAABfU/jM_3_VR8suI/s400/DSC03244.JPG



Slow Roasted Lamb Shoulder

• 1 Shoulder of Lamb


• Big bunch of Rosemary


• 2 whole garlics


• Olive Oil


• Salt and Pepper


• half mug of red wine

break up the garlic into cloves and crush them with the flat of your knife, chuck out any loose bits of skin, but don't bother peeling them. Scatter about half the Rosemary and half the garlic on the bottom of a large roasting pan.

http://lh6.google.com/username.taken/R66hk9J8L2I/AAAAAAAABeo/dv48fZrRLT4/s400/DSC03237.JPG

Cut a criss-cross of lines into the fatty side of the lamb shoulder, and rub olive oil all over. Season well all over with salt and pepper. Put this fat side up into the pan. Cover with the rest of the rosemary and garlic. Put the mug of red wine in the pan and cover the whole thing with foil.

http://lh5.google.com/username.taken/R66hotJ8L3I/AAAAAAAABew/UWedvKuCQUE/s400/DSC03238.JPG

http://lh5.google.com/username.taken/R66hstJ8L4I/AAAAAAAABe4/oMUMPBeRTVg/s400/DSC03239.JPG

Put this in a slow oven ( 150-170 C ) and cook for 4 hours. At this point push a meat thermometer into the meat and keep cooking until it reads 75 C or so.

http://lh3.google.com/username.taken/R66h0NJ8L6I/AAAAAAAABfI/XEjpywV-_qQ/s400/DSC03242.JPG

Remove from the oven and wrap the lamb in foil to rest it.

Gravy

Pour the juices from the pan into a saucepan, cover and put in the fridge. Chuck out the rosemary from the bottom of the pan, but leave the garlic. Smush the garlic with a spoon to squeeze the flesh out. When the juices have cooled and the fat has formed a solid skin, take it out of the fridge and throw out the fat solids. Put the pan over a medium heat and pour in the juices ( or if you've used a foil pan like I did, give it a scrape and pour from it into the saucepan ). Stir it well. Pour in the red wine from earlier and scrape to make sure all the tasty stuff is mixed in. add about a cup of chicken stock and simmer for a few minutes.

Add a table spoon of flour and stir well, pour gravy through a fine seive and press down on the solids to get all the flavours out of them, pour back into your saucepan over a low heat. Chop up some mint leaves and throw in with about 2 tablespoons of rinsed capers. Take off the heat. Carve the lamb and serve with the gravy.

My camera is missing the gravy photos .. damn ... sorry!

http://lh4.google.com/username.taken/R66h7dJ8L8I/AAAAAAAABfc/xSBV5dGmDL4/s400/DSC03245.JPG

http://lh4.google.com/username.taken/R66h_dJ8L9I/AAAAAAAABfk/kz-CpToz_Ls/s400/DSC03246.JPG

Bacon Lettuce & Tomato Pasta

http://lh4.google.com/username.taken/R7l1vtJ8MqI/AAAAAAAABoQ/RsOg2X4WoH0/s400/DSC03298.JPG

Basic Pasta Recipe

This is super easy and quick to make, you can skip the resting period and roll it out straight away and it still tastes better than most store bought pasta. 100g flour to 1 egg per person is the simple rule to follow, make sure you use type 00 or strong flour ( high gluten content ) but can use normal flour at a stretch. If you like really yellow pasta use 2 egg yolks per 100g of flour.

• 300g Type 00 flour


• 2 eggs


• 2 egg yolks

http://lh3.google.com/username.taken/R7l0wdJ8MVI/AAAAAAAABlk/Ba26RXZuGMc/s400/DSC03272.JPG

This is a quick pasta, so we're going to use the food processor to get it cracking. Put your ingredients in and pulse the food processor until the mix looks a bit like bread crumbs.

http://lh5.google.com/username.taken/R7l0y9J8MWI/AAAAAAAABls/qK9EWUvLRX0/s400/DSC03273.JPG

Dump it into a heavy mixing bowl, or onto the bench top and knead it together until it creates a nice silky dough. If you need a bit more liquid you can add a touch of water or olive oil. I used plain flour so it didn't go as silky as it should. Wrap it in plastic wrap and refridgerate for 30 minutes.

http://lh5.google.com/username.taken/R7l039J8MYI/AAAAAAAABl8/AwYQQNiVOjU/s400/DSC03276.JPG

When I roll pasta, I always do it in batches, usually about a person's worth at a time, so in this case I did three batches. First flatten the dough out with your hands, or a rolling in, then roll it through your pasta machine at the widest settings. Fold it in half, and roll through again. I usually do this a good four or five times, helps get a really good texture to the dough, especially if it's not strong flour.

http://lh5.google.com/username.taken/R7l0_9J8MbI/AAAAAAAABmU/g5XEWE5a7QU/s400/DSC03280.JPG

Now turn down the machine, rolling the dough each time ( usually I do increments of two sizes on my machine, so 7, 5, 3, 1 ). Flour it every second rolling or so to stop it from sticking.

http://lh4.google.com/username.taken/R7l1ItJ8MeI/AAAAAAAABms/xF4Y0SCIAec/s400/DSC03284.JPG

Once it's nice and thin, run it through the cutting section, I like it wide, so I use the appropriate section. I don't cut my pasta lengths, but you can if you don't like it super long.

http://lh4.google.com/username.taken/R7l1LtJ8MfI/AAAAAAAABm0/aioPOZ-kUSY/s400/DSC03286.JPG

Once cut, sprinkle with flour and lightly toss the pasta to coat it well, without sticking it together

http://lh3.google.com/username.taken/R7l1RdJ8MhI/AAAAAAAABnE/gke_yiWXvgI/s400/DSC03288.JPG

Bacon Lettuce & Tomato Pasta

• 8 rashers of short cut bacon, or 4 whole rashers


• a punnet of cherry tomatoes


• a good bunch of rocket


• Splash of red wine

Cook the bacon and cut into strips. Cut tomatoes in half, and wash lettuce.

http://lh5.google.com/username.taken/R7l1h9J8MmI/AAAAAAAABnw/jDCYuqGnxK0/s400/DSC03294.JPG

Cook your pasta, reserving about a cup of the pasta water. Pour this into a large saucepan and bring to the boil. Add a splash of red wine and your tomatoes. Reduce this down, stirring constantly until tomatoes are mushy. Add in the bacon and stir.

http://lh4.google.com/username.taken/R7l1otJ8MoI/AAAAAAAABoA/7HikkW5KgYc/s400/DSC03296.JPG

Stir the pasta through the tomato mix

http://lh4.google.com/username.taken/R7l1stJ8MpI/AAAAAAAABoI/MA5Eh7rV9UE/s400/DSC03297.JPG

Turn off the heat and add the rocket and stir. Serve immediately, ideally the rocket won't be fully wilted at serving time. Season to taste and top with freshly grated parmesan.

http://lh4.google.com/username.taken/R7l1vtJ8MqI/AAAAAAAABoQ/RsOg2X4WoH0/s400/DSC03298.JPG

Chile Con Queso

This is perfect as a hot dip for corn chips, or poured over potato wedges.


http://lh6.google.com/username.taken/R7LbI9J8MJI/AAAAAAAABiI/sQ6_WzeniDw/s400/DSC03263.JPG

• 250g spicy sausages (deskinned) or use mince and a packet of taco seasoning


• 500g Cheddar ( or other melting cheese )


• 1 Onion


• 1 clove garlic ( minced )


• 1 small square very dark chocolate ( 85% )


• 400g tin of Tomatoes ( I didn't have any tins in the pantry, so I used Passatta )


• 1 Chipotle ( ground in Mortar & Pestle )


• Assorted Chillies to taste ( original recipe used a tin of pickled chillies and a jalepeno )

http://lh5.google.com/username.taken/R7LartJ8L_I/AAAAAAAABg4/dkdmGjBGZqE/s400/DSC03252.JPG

Finely chop the onion and cook it over a medium heat with the garlic until soft.

http://lh4.google.com/username.taken/R7LawdJ8MBI/AAAAAAAABhI/OJVmP2_45GA/s400/DSC03255.JPG

Add the sausage and turn up the heat. Brown the sausage breaking it up with your spatula/spoon as it cooks.

http://lh3.google.com/username.taken/R7La0NJ8MCI/AAAAAAAABhQ/wDr6YFor_Kc/s400/DSC03256.JPG

Add the ground chipotle when the sausage is mostly cooked. Once the sausage is nicely browned add in the chopped chillies and reduce the heat.

http://lh5.google.com/username.taken/R7La2tJ8MDI/AAAAAAAABhY/IG7SQQm-DJ8/s400/DSC03257.JPG

Then add the Tomatoes

http://lh3.google.com/username.taken/R7La7NJ8MEI/AAAAAAAABhg/38JPidbk1c0/s400/DSC03258.JPG

Roughly chop the cheese and add it in

http://lh6.google.com/username.taken/R7LbA9J8MGI/AAAAAAAABhw/uMhAFsXPZN4/s400/DSC03260.JPG

Continue cooking over a low heat until cheese is melted and mixed through evenly

http://lh4.google.com/username.taken/R7LbEdJ8MHI/AAAAAAAABh4/ovM-SE7_5Is/s400/DSC03261.JPG

Serve as a dip for corn chips, or pour over potato wedges. It keeps really well in the freezer too! just pour it into ziplock bags when cooled.

last edited by stinky at 17:28:41 19/Feb/08

The lamb looks like a winner, I notice a red wine trend..
I'm doing a roast pork tonight for the first time, might document it if it goes well
if I don't post it up later you can assume I ended up at dominos

this is the second biggest reason why we love taking stinky camping

Oh and if you haven't ever had Pibil, then you MUST try this.

Puerco Pibil as cooked by Roberto Rodriguez ( yes the movie director )

Subscribed/Bookmarked

whats the first, or is it "what happens in the bush stays in the bush" ?

As a chef of 9 years, i still love this meal as basic as it is:

Chicken Breast, Bacon , Sour Cream , Potatoes , Mayonnaise , Wholegrain Seeded Mustard.

Fry/Grill Chicken till cooked , Cube
Peel Potatoes , Cube
Boil Potatoes till almost soft
Roast potatoes till semi crunchy
Fry Bacon till semi crunchy

Mix the 3 ingredients together adding 1/4 cup Mayo - 1/3 Cup Sour Cream - 1 Tsp Mustard.

Eat Warm with a nice crusty bread.

you got it teq

holy s*** stinky

you're gonna make an awesome wife one day!

if you will have me regardless of how fat and bald i get, petal can consider herself axed

I'll have your s*** babies any day spook.

I will attempt it soon, dunno about the ginger though

You MUST have ginger in a stir fry.

And damn, that roast looks the goods.

nice simple entree that follows the theme here.

Bacon cheese and chive bread.

ingredients: bacon, shredded cheese, chives fresh or dried, 1 french loaf, sour cream, and garlic butter

cut up the french loaf in half down the middle and then in half length ways so you got 4 pieces of bread, lay the four sections down on a sheet of al-foil, cover the 4 bits of bread with garlic butter.

fry up enuf bacon to decently cover the four bits of bread, spread it out evenlly over the garlic butter. then add enuf cheese to cover the bacon and lastly sprinkle the chives over the top.. go heavy on em.

wrap it up in the al-foil but leave enough room for the cheese to melt, and not stick.

bake it at 180 til the cheese is golden brown and the bread is all crusty.

slice it up, and serve it with the sour cream... freakin delicious and easy.



last edited by Merky007 at 18:35:50 19/Feb/08

Me and the gf make this salami broccoli thing, it sounds a bit werid but its f***ing awesome.

1. heat up a pan, whack some onion in in
2. throw some pasta in boiling water, cook that s*** yo
3. throw 150g of cut up salami, and 150g of cut up spicy salami into the pan
4. cut up a bunch of broccoli into smallish bits, microwave for 1-2min to soften, then shove it in the pan
5. add half a jar of pesto
6. add in a small tin of evaparated milk
7. stir it all up, drain the pasta, then mix both together in the pan

tastes so fkn good you will cream ur panties, and it has broccoli in it so you're being healthy (kinda!) !!!

Shame Stinky's female, was going to dump my other half and ask Stinky to marry me

I don't think it's a shame at all, I like him that way

So Stinky's not female... I'm confused

like your style Demon, back in the good old days when I lived with typo ( before the divorce ) we used to make the same thing, except it was called 'jedi stirfry' because you opened the fridge and let the force guide you to the ingredients.

Strangely enough, all 3 of the guys who officially lived in that house all turned out to be pretty awesome cooks.

well at least you wont have to turn gay now!

Magic Milo

- Milk
- Milo
- Vanilla Ice Cream

Put Milo and a scoop of ice cream into a glass and then top with milk. Enjoy.

The BIG secret of ROAST is:

Put the oven up real high, about 200 C, let it cook for about 20 mins, then drop the temperature down to about 130-150 C. That traps the moisture in it real good. After it is done, let it rest for 10-20 mins. Ownage.

also, cut fine slitheres of garlic and ram into pre poked garlic holes into the side of lamb. mmmm

pancakes with cheese (kaas) mmmm

chili, garlic & lime prawns

- chili chopped finely
- lime
- sugar
- parsley
- prawns
- red onion
- garlic
- white wine
-crusty bread

Chop chili finely, parsley, garlic
Cut lime in half, remove skin of half and chop finely

-> oil pan, add half garlic + half the chili + prawns + onions + chopped lime
-> cook for a minute or so
-> squeeze lime juice of other half + add rest of chili + sugar + rest of garlic + half of parsley + white wine
-> leave for another minute or 2 until prawns are cooked
-> Spoon into big bowl for middle of table + crusty bread + parsley for garnish ;)

so nice =)

I have the best vegetarian lasagna recipe in the world (might sound pretty gay cause it doesnt have meat but its awesome)

last edited by sc00bs at 21:14:52 19/Feb/08

last edited by sc00bs at 21:17:06 19/Feb/08

roast went alright, probably didnt salt the fat enough
pro tip, don't start cooking your roast at 5.30pm or you will not be eating until 8~

Here is a recipe I really like.

I am the grand master of Roast Crackling

Heat an oven to 220
Salt the pork skin
lighty dust said salted skin with oil (I use an aerosol canola/olive oil)
cook for 30 min at that temp
check an rebaste (both oil an salt) the crackling if you need to
reduce heat back down to 180 an sit back an wait :)

Idol -> ditch the milk
milo and ice cream is gold!!

as a matter of fact i feel like one right now...mmmmmm

Something sweet?

http://lh6.google.com/username.taken/R6mn_-4NxEI/AAAAAAAABbA/tvF7ycxjMOs/s400/DSC03213.JPG


Remove the peels from 4 oranges, and slice them into thin strips.

http://lh3.google.com/username.taken/R6mn9O4NxDI/AAAAAAAABa4/1cJzNC-Q9uQ/s400/DSC03212.JPG

Boil the peel in water for a few minutes, refresh under cold water and boil again then strain them well.

http://lh3.google.com/username.taken/R6moHO4NxHI/AAAAAAAABbY/Ok2Jfd-c3GU/s400/DSC03216.JPG

Boil a sugar syrup ( 1 cup sugar, 1 cup water ) and simmer the peels for an hour, checking it doesn't boil dry and burn.
http://lh5.google.com/username.taken/R6moEu4NxGI/AAAAAAAABbQ/FqAEGZu66yg/s400/DSC03215.JPG

Cool peel on a rack, and then dip into melted dark chocolate.

http://lh5.google.com/username.taken/R6moMu4NxJI/AAAAAAAABbo/mJlaw_OmLik/s400/DSC03218.JPG

I served these with Fennel icecream, not many pictures of the ice-cream making though...

• 1 2/3 cups heavy cream


• 2 teaspoons fennel seeds, crushed


• 1 cup whole milk


• ¾ cup sugar, divided


• 4 large egg yolks

Bring cream and fennel seeds just to a simmer in a small heavy saucepan, then cover and let steep about 30 minutes.

Meanwhile, bring milk, 1/2 cup sugar, and a pinch of salt to a simmer in a heavy medium saucepan over medium heat, stirring.

Whisk together yolks and remaining 1/4 cup sugar in a large bowl, then add milk mixture in a slow stream, whisking. Return mixture to medium saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 175°F on an instant-read thermometer (do not let boil). Immediately strain custard through a fine-mesh sieve into a metal bowl, then quick-chill by setting bowl in an ice bath and stirring occasionally until cool, about 15 minutes.

Strain fennel cream through fine-mesh sieve into custard, pressing on solids. Continue to chill in ice bath until custard is very cold, then use ice-cream mixer to turn it into ice-cream. if you don't have one of these gadgets, simply put it in the freezer and pull it out every 30mins to whisk it to keep it airy/fluffy.

Tastes like a nice vanilla ice-cream with a hint of liquorice. Of course it also makes an awesome creme anglais, just don't freeze it!

Shame Stinky's female, was going to dump my other half and ask Stinky to marry me

Yeah, when I'm not cooking I like to braid my labia.

Yeah, when I'm not cooking I like to braid my labia.

That's some sort of beer right?



Because that last one was DAAS, and GNW has come back on TV, I'll open up with more DAAS songs:

I call this tasty creation, "vegemite sandwich with cheese"

OK..

2 Pieces of Toast
1 Slice of Extra Tasty Coon Cheese
1 Jar of Vaginamite
1 Tub of Olive Grove Margarine

Step 1 - Bring the toast to a nice golden brown colour in your toaster
Step 2 - Lightly butter it with the olive grove margarine
Step 3 - Gently apply the vaginamite to the toast
Step 4 - Place cheese on 1 piece of toast, then place the other piece of toast on top
Step 5 - Eat it

Top thread, saving this real-estate for next time I can be bothered cooking something worth taking photos of

Edit: Stinky I've got some photos of some basil and betroot pasta we made, I will have to find them for you (and you Dave haha)

last edited by jmr at 16:28:06 20/Feb/08

Pizza! ( and bread products )

Bread Recipe

• 1 kg bread flour ( or type 00 is fine too )


• 3 tsp yeast ( or 3 sachets )


• 500 ml tepid water


• 125 ml white wine


• 3 tsp sugar ( or honey would a good alternative )

Mix the water, wine, yeast and sugar. Put it aside briefly. Chuck the flour into a bowl ( or a mixer with a dough hook ) and add about half the wet mix. Give it a good slow mix then add the rest of the wet. Mix it slowly until it starts to become a dough. Here you can flour your bench and start kneading, or just turn the mixer a bit faster. Once the dough is well kneaded put it into a well floured bowl and cut an cross into the top and flour it. Cover this with plastic wrap or a teatowel in a warm dry place.

Once it's doubled in size, it's ready to be shaped.

Prosciutto and Mozzerella Pizza


http://lh6.google.com/username.taken/R6g5OO4Nw6I/AAAAAAAABZc/eLSmTJXF6Oc/s400/DSC03203.JPG

This is a really simple pizza topping that tastes great. Firstly pre-heat your oven to it's Max temparture with a pizza stone inside it.

Make a quick tomato sauce by throwing a tin of tomatoes, clove of garlic, and a handful of roughly chopped basil into a pan, simmer this for about 10 minutes then use a potato masher to smush it up a bit. Put aside to cool.

Roll out your pizza base, and put it onto the pizza stone. work quickly to spread the tomato sauce over the base, then tear up the mozzerella and put lumps of it all over the place. Then tear up some slices of prosciutto and lay them out around the pizza. Be quite sparing with the ingredients, don't overload the pizza.

Chuck it in the oven and cook until golden. This could be just a few minutes if you've got a super duper oven, or 10-15mins if it's standard.

Tomato, Basil and Prosciutto Focaccia

http://lh6.google.com/username.taken/R6g42O4NwyI/AAAAAAAABYY/eRCgq_k0K3Q/s400/DSC03192.JPG

• Dough from above recipe


• handful of fresh basil leaves


• 500g cherry tomatoes, even better if you can get a few diff colours/shape tomatoes


• 3 large slices of prosciutto torn up


• salt/pepper to taste

Boil a pot of water and put your tomatoes ( probably do this in three batches ) into it, piercing each one slightly with a knife. After a few minutes you should see the skin split where you pierced them. Remove them with a slotted spoon and put in a strainer, run cold water over them until they're able to be handled. The skin should peel off easily in your hands, then liberally season with salt, this will help draw some of the moister out of the tomatoes.

Flatten the dough out to be about 1cm thick, it should cover a fair old amount of bench space. I always try and roll towards me, turning the dough ( with plenty of extra flouring ) and flipping it over regularly. Put into a large flat tray ( don't be afraid to half it into two smaller trays if your oven isn't big ).

Evenly distribute the tomatoes, basil and prosciutto over the dough. Drizzle with olive oil and season it with salt and pepper. Using the tips of your fingers press down on the dough to form indentations, do this until it resembles a golf ball. Cover with a teatowel until risen and put into a hot oven ( 220C or as hot as you dare ) for about 20mins, or until golden.

Drizzle with extra virgin olive oil as soon as you get it out of the oven.






last edited by stinky at 16:49:19 20/Feb/08

Tuna Casserole:
- 1 tin tuna in brine (drained)
- 1 230g tin of peas
- 1 230g tin of corn
- 1 cup rice, boiled.
- 1 230g tin of plain tomato soup
- Cheese, grated
- Corn flakes (optional)

Mix all ingredients by cheese/corn flakes in a heatproof bowl. Heat in oven for 20 mins, around 180-200deg.
Add half cheese, put back in oven for another 10 mins.
Add sprinkling of corn flakes, and sprinkle remaining cheese over cornflakes. Return to oven for another 10 mins.

Remind me to post the most awesome Chocolate Fudge brownie recipe when I get home (can't remember the quantities off the top of my head). Only needs chocolate, butter, and... uh no I think that might be it. Oh, and a microwave. But it's awesome. And so unhealthy. But still awesome.

I went through a phase about 3 years ago of bringing in a container of random slices or cakes I'd cooked once a week, but that stopped when I started cycling.

those nights after the gym when i cbf or on a budget, cabonara is the way forward

fresh pasta
double cream
bacon (or salmon flakes)
mushrooms
egg
parmasan cheese.

boil pasta, while thats on fry bacon and mush
drain pasta, throw in cream, egg yoke, back, mush and great with cheese
combine
done!

normally leftovers for lunch the next day too. very filling. very fast.

I'll have to make my Chocolate Bourbon Souffle with a Chocolate Bourbon Fudge sauce and post it up ... it's the best dessert in the world!

Made this last night :-

Risotto with Truffles, s***ake, Asparagus and Snake Beans.

A rich tasting Risotto with a slight pink colour to it through the use of a Rose/White Shiraz wine. The truffles add a nice earthy flavour to it. You can use pretty much any truffle product if you already have some in a jar, Truffle salt works really well cooked into the s***ake. I used a 'Truffle Salsa' that worked well too. Add it in when you cook the mushrooms, and then if you really like the truffle taste, add some more in when you cook the onion.

http://lh6.google.com/username.taken/R7wMndJ8M4I/AAAAAAAABqY/0LiofhZ0guQ/s400/DSC03311.JPG



Basic Risotto

• Butter


• Olive Oil


• 1 Onion


• 1 Clove Garlic, crushed


• 1/2 glass dry white wine (I used a 'white shiraz' for this recipe )


• 1 litre hot chicken stock ( If store bought, use 'low salt' liquid stock )


• 1 1/2 cups of risotto rice


• 1/2 cup grated parmesan

Put a good glug of olive oil and butter into a heavy pot, cook the onion and garlic until soft.

http://lh3.google.com/username.taken/R7wMVtJ8MxI/AAAAAAAABpc/QnI9Vdu2LDs/s400/DSC03304.JPG

Add in the rice and stir making sure each grain of rice gets a nice coating of oil. If you don't hear a nice loud sizzle it's not hot enough. Keep stirring for a minute or two, and then add the wine.

http://lh6.google.com/username.taken/R7wMYdJ8MyI/AAAAAAAABpk/OFcp42pv4xc/s400/DSC03305.JPG

Once the wine is all absorbed start adding the stock in batches while constantly stirring, wait until it's fully absorbed before adding more.

http://lh6.google.com/username.taken/R7wMidJ8M2I/AAAAAAAABqI/LW2y63abbcU/s400/DSC03309.JPG

When the rice is mostly cooked, add in the parmesan and stir well. Turn off the heat and cover for a few minutes.

Asparagus, Snake Beans and s***ake.

• 1 bunch of Asparagus


• 1 bunch of Snake Beans


• A handful of s***ake


• pinch of truffle salt


• Butter


• Olive Oil

Snap off the botton of the Asparagus stalks, and cut the Beans into lengths about half that of the asparagus. Put Them into a pot of boiling salted water for 5 minutes, then drain and soak in iced water.

http://lh4.google.com/username.taken/R7wMH9J8MsI/AAAAAAAABo0/S0Reg2UO_6U/s400/DSC03299.JPG

Put a glug of oil and some butter in a heavy pan, slice the mushrooms and add them in. Cook for about 20 seconds then add the truffle salt. Cook for another minute or so. Take the mushrooms out of the pan and into a bowl.

http://lh4.google.com/username.taken/R7wMN9J8MuI/AAAAAAAABpE/BCAIDJeW9T4/s400/DSC03301.JPG

Add these into the Risotto at the same time as the parmesan. stir well and cover for a few minutes.

http://lh4.google.com/username.taken/R7wMk9J8M3I/AAAAAAAABqQ/_m2CqgKtCeo/s400/DSC03310.JPG

http://lh6.google.com/username.taken/R7wMndJ8M4I/AAAAAAAABqY/0LiofhZ0guQ/s400/DSC03311.JPG

marry me

Don't boil asparagus!@

ugh, that s*** stinky made looks fowl. Rissoto? Have to remember to avoid that... Food should be about good ingredients, not stupid "who dares wins" ingredients....

Don't over-boil asparagus!@

Fixed!

Green vegetables should always be blanched to bring out the green colour.

Blanching is boiling the vegetable in salt water briefly then immediately immersing in iced water. This stops the cooking process immediately.

A side effect is the boiling process softens up the chlorophyll pigmentation and then when it's iced, it hardens ( bad terminology ) again and actually makes the vegetable greener than it was originally.

Boiling for more than 6 or 7 minutes though will start to destroy the chlorophyll.

The amount of time you boil the vegetables for is determined by how soft you want them, anything from a minute to keep it crunch, to 5 to get it quite soft. I don't want crunchy in my risotto so I boiled them for 5.

Please don't spread your lies in this thread.

that s*** stinky made looks fowl. Rissoto? Have to remember to avoid that... Food should be about good ingredients, not stupid "who dares wins" ingredients....

Sure Truffles are a bit exotic, but the rest of the ingredients are pretty staple.

I agree that the best food is simple with high quality ingredients, and that's exactly what the risotto above is.

Are you telling me you've never had risotto before? Man you're missing out, a good risotto is amazingly rich and creamy...

Man... the food I eat doesn't have "names" when it's put together...

Even two pieces of bread and a piece of cheese has a name when you put it together ... Sandwich.

Some good stuff in this thread, well done guys.

yum Stinky! I am going to test that roast on the housemates this weekend. Drools.

I made carbonara for the first time last night and it was delicious

_Very_ quick and easy so thought I'd post up

The recipe I went with was simple, feeds 2 hungry people :))

250gram of Barilla Capellini no 1
3 eggs whites
50 grams of so of Pancetta
Parmesan
Pepper

Directions:

Get water boiling and throw pasta in
Dice up pancetta and cook it in a skillet
Separate yolks from eggs and beat them

Once the pasta is ready, strain it, and add it back to the pot
Add in pancetta, egg whites, stir/toss
Add in pepper and parmesan

Serve with a nice white wine

OP needs to make a contents list with links of all these recipes :)

Gimpy I think you mean add the egg yolks, not the whites??

Nopes, I mean the whites :) ditch the yolks

The way I see it is, you use either cream or egg whites

Hmmm, interesting. The carbonara I make (a Jamie Oliver recipe) uses cream and egg yolks. So you don't have any egg yolk in there at all? That's the basis for the carbonara sauce! Can't imagine a beaten-egg-white based sauce...

should be ratio of 2 egg yolks for every 1 egg white fyi

yeah in fact if I remember correctly, I think my recipe is like 4 whole eggs plus 2 egg yolks, plus cream...

sif put egg in cabonara.

Recipes can vary from what Jamie Oliver cooks u know

Fine, I'll use an egg yolk next time, but only if you guys try it without yolks first and tell me what you think

Yeah wtf @ the whites. The yolks are supposed to cook in the heat of the pasta and thicken, similar to hollandaise

IT WAS TASTY OK

Pfffft stick to conf-t ;p

Endive and Risoni soup with Meatballs and Welsh Rarebit on the side.

This is a nice light soup, made slightly heavier by adding meatballs and serving with some yummy cheesy toast on the side. I've got a big cooking day tomorrow, so was good to make something nice and simple for dinner. The kitten paws in the background are not for eating.

http://lh3.google.com/username.taken/R7_oB9J8NSI/AAAAAAAABuE/F66qIc66HHE/s400/DSC03337.JPG

http://lh3.google.com/username.taken/R7_n-9J8NRI/AAAAAAAABt8/72VfwWihwpE/s400/DSC03336.JPG



Meatballs

• 1 large free range egg


• 2 Tbsp water


• 1/4 cup breadcrumbs


• 300g minced meat ( beef, pork, turkey, or any combo of them )


• 1/4 cup grated parmesan


• 2 Tb chopped fresh parsley ( or any random dried herbs )


• 2 garlic cloves


• salt & pepper to taste

Add all ingredients except mince and stir together well, add the mince and mix.

http://lh3.google.com/username.taken/R7_m-9J8M_I/AAAAAAAABro/LFFIXbXRE5A/s400/DSC03318.JPG

Roll into meatballs and put in the fridge covered for 30 minutes. Pan fry in olive oil for 5-10 minutes depending on size of meatballs.

http://lh4.google.com/username.taken/R7_nyNJ8NNI/AAAAAAAABtc/VGVL7IZ_pTM/s400/DSC03332.JPG

Soup

• 1 litre of chicken stock ( low salt if store bought )


• 1 cup of chopped carrots


• 3/4 cup of Risoni ( rice shaped pasta )


• 1/2 head of endives ( chopped )


• meatballs ( see above recipe )


• salt and pepper to taste

Bring chicken stock to the boil in a large saucepan, in another pan bring some salted water to the boil.

Add the carrots to the chicken stock and reduce to a simmer. Add the Risoni to the salted water. After about 8 minutes drain the risoni and add it to the chicken stock.

http://lh3.google.com/username.taken/R7_nX9J8NGI/AAAAAAAABsg/JVXhHvkKnDk/s400/DSC03325.JPG

Cook for another few minutes and then add the Endives. Cook until Endives are slightly wilted.

http://lh3.google.com/username.taken/R7_n09J8NOI/AAAAAAAABtk/rSvEqw_F_8E/s400/DSC03333.JPG

Cook for another few minutes, then plate up. To plate up put the meatballs and some parmesan and salt&pepper in the bottom of the soup bowl.

http://lh6.google.com/username.taken/R7_n7tJ8NQI/AAAAAAAABt0/gixXc5k-7po/s400/DSC03335.JPG

Then pour the soup over the top and then add some more parmesan. Garnish with a few endive leaves.

http://lh3.google.com/username.taken/R7_oB9J8NSI/AAAAAAAABuE/F66qIc66HHE/s400/DSC03337.JPG

Welsh Rarebit

This is nice and easy, mix some grated cheese ( a few varieties ) with some beer. Ladle this over some bread and cook under a grill until golden.

http://lh6.google.com/username.taken/R7_n4tJ8NPI/AAAAAAAABts/HHVIlucC7Cs/s400/DSC03334.JPG

what the helll nice food stinky, are you a chef or just got too much time :P

Something I ate reccently, not many people might like it:

poultry livers, usualy chicken
onion
mushrooms
spices, pepper or anything european'ish

fry that s*** to how hard you want it, the longer you cook it the harder it gets, add in either fries, boild potatoes or something starchy with a bit of coleslaw or pickles

done.

what the helll nice food stinky, are you a chef or just got too much time :P

just too much spare time!

Tomorrow I'm making proper puerco pibil, the dish that Jonny Depps charater kills over in Once upon a time in mexico.

Awesome work stinky

I have another quick and easy recipe to share

Corn Beef!

Ingredients:

1.2kg or so of corned silverside
1/2 cup of apple cidar vinegar
1/3 cup brown sugar
6 bay leaves
1 onion - studded with 8 cloves
15 black pepper corns

Direction:

Put all the ingredients in a pot
I usually rinse the corned silverside before putting it in
Fill pot with cold water and stir it around a bit, so that the meat is submerged in water and put a lid on the pot
Bring to boil slowly, stirring every once in a while
Once boiling, turn the heat back to a simmer
Then cooking time is 1hr per 1kg, so 1.2kg is 1hr and 12minutes of simmering

Great for sandwiches or just on its own

very tasty.


Maltese Pie

3 to 4 boiled eggs
1 onion
1 teaspoon curry powder
2 tablespoons tomato paste
1 can crushed tomatoes
1 teaspoon garlic
1 beef stock cube
1 can corned beef
3/4 frozen vegies
puff pastry sheets

put eggs on to boil.
while they are boiling, cook the onion, garlic, crushed tomatoes, curry powder, corned beef, tomato paste.
crush the beef stock cube and mix it in with a little bit of hot water.
mix in the frozen veg
spray and line a dish with the puff pastry, (generally 2 to 3 sheets) and pour the filling in.
chopped the boiled eggs up and stick them evenly on top of the filling.
cover the top with the remaining 2 sheets of pastry and roll the edges.
brush the top with a little bit of milk.
stick in a 150 degree oven until done.

http://www.sidwahz.com/wiki/images/Paveqglmini.jpg

that image is getting really old now, if it is to be kept alive it needs captions


..


http://img183.imageshack.us/img183/8213/paveqglminilz8.jpg

sif put egg in cabonara.

Sif put cream in a carb you f***ing bogans. You cook off the bits and peices in a pan, get it nice and hot, throw in the hot pasta straight from a quick drain, take it off the heat, drop in your cheese and eggs and it cooks with residual. Otherwise youll get scrambled eggs mixed through your pasta instead of an actual sauce.

Carbonara didnt have cream in it until somone decided to ruin it.

last edited by qmass at 15:02:40 24/Feb/08

Well the recipe I cooked was the most similar I could find to the way a family friend did it when he came over from Italy

It really brings through the taste of the pancetta and pasta. I tried it with 1 full egg and 2 whites and didn't notice much difference. But most recipes seem to use full eggs or a ratio.

Sounds like cream was added to the "Italian-American" versions

http://en.wikipedia.org/wiki/Carbonara

"In all versions of the recipe, the eggs are added to the sauce raw, and cook with the heat of the pasta itself."

http://www.tommyeats.com/tommyeats/2006/08/carbonara.html

"Carbonara: hold the cream. I'm beggin' ya."


last edited by gimpy at 15:45:31 24/Feb/08

Oh yes, I forgot.

Sizzler's cheese bread
- 1 cup of butter
- 1/3 cup of Parmesan cheese.

Mix well with an eggbeater.
Prepare a pan at a very high temperature.
Spread thick onto 2cm thick bread, and place onto pan butter side down. Leave it for just a few seconds, long enough to sear the butter. To sear evenly, you may wish to push the bread down with a spatula.

From memory the quantities above will make a little under a dozen slices.

You should all see Stinky cook while camping.
Awesome 5 course meal with f*** all light and tiny lil cooking setup.
And I rock up with a packet of biscuits

and I scab a couple of your biscuits to have with the gourmet food I scabbed off stinky
aww yeh

yeah the downside is by the time I finish cooking gourmet dinner, the rest have started cooking breakfast :(

A very tasty mexican dish of shredded pork. This dish was featured in 'Once Upon a Time in Mexico' where Johnny Depp's character would order it at every restaurant he ate, if it tasted too good, he would kill the chef. I got this recipe from a friend, There's a recipe of it as cooked by Director Roberto Rodreiguez that can be found on youtube.

http://lh6.google.com/username.taken/R8EPdNJ8NkI/AAAAAAAABxE/OXuGWgEHc5E/s400/DSC03357.JPG

• 2 tsp. Cumin


• 2 tbsp coriander


• 2 tbsp oregano


• 2 tblsp Thyme


• 2 tblsp cocoa


• 1 tblsp Annato Paste ( optional, hard to find, but gives it great colour ).


• 1 tbsp Black Pepper


• 1 tbsp salt


• 100mls White Vinegar


• 2 chili Peppers


• 8 cloves Garlic


• 1 ltr Orange Juice


• A splash of Tequila


• 2kg. boneless Pork shoulder

Cut pork into 2 inch chunks and mix with remainder of ingredients

http://lh6.google.com/username.taken/R8EO3NJ8NYI/AAAAAAAABvg/sF7o3g3PhAg/s400/DSC03342.JPG

Place into a covered oven dish and cook on 160 centigrade for 3 – 4 hours

http://lh3.google.com/username.taken/R8EOsdJ8NUI/AAAAAAAABvA/h_4QGJvDY5U/s400/DSC03338.JPG

When done it should just fall apart with a stir

http://lh5.google.com/username.taken/R8EPW9J8NiI/AAAAAAAABw0/otpQx4Rm5jg/s400/DSC03355.JPG

mm nice

ok I have another one then

Oysters Kilpatrick

Use as many oysters as you like
Dice some bacon, shred some cheese, mix 1/2 cup of bbq sauce (the good stuff, not the cheap-o kind) with half a cup of tomato sauce (once again, not cheap crap)
lightly salt each oyster, put a bit of bacon and cheese on each oyster and top with a layer of the 1/2 bbq 1/2 tomato sauce
put them under a grill for a few minutes until you can see the cheese has melted and is slighly browning

enjoy

Köttbullar Ravioli with Carbonara Sauce

I made this recipe up after deciding I wanted to crack open the bag of frozen Ikea Meatballs ( you know you love them! ). Felt like doing something more than just microwaving them, so I decided to use them as a filling for Ravioli. The Carbonara sauce was decided on simply because it was about all I had the ingredients for.

I wasn't going to record this recipe so didn't really take any photos making it, but it turned out so good that I changed my mind. Also I really need a new camera, almost all my photos seem to come out blurred these days.


http://lh4.google.com/username.taken/R8kZVMHC-HI/AAAAAAAAB60/VAfs9x0o70g/s400/DSC03373.JPG



Ravioli

• 250g Flour


• 2 eggs


• 1 egg yolk


• 12 thawed Ikea meatballs ( Köttbullar )

Mix the Flour and eggs together and bring together into a dough, knead it well until it's silky and elastic. Cover in plastic wrap and leave in fridge for 30 minutes. Roll out the pasta until it's at the second thinnest setting. Use a circle cutter or the top of a drinking glass to cut circles out of the dough. Put half a meatball into each circle and brush the edges with water. Fold them over into a half-circle and seal the edges with a fork, try to ensure there's no air inside.

Cook for about 10 minutes in salted boiling water.

Carbonara Sauce

• 1 onion, finely diced


• 4 rashers bacon diced


• 1 clove garlic, crushed


• Splash of dry white wine


• 200 ml cream


• 2 egg yolks


• handful of grated parmesan

Fry the bacon, onion and garlic in olive oil until bacon is browned, add the wine and cook until reduced to nothing. Turn down the temp and add the cream, simmer for about 5 minutes and turn off the heat. Season well with salt and pepper.

Add in the cooked pasta and a couple tablespoons of pasta water. Add the egg yolks and cheese stirring well. The leftover heat from the sauce and pasta should be plenty to thicken the egg yolk and melt the cheese without scrambling it.

Serve immediately with grated parmesan over the top.


http://lh5.google.com/username.taken/R8kZXcHC-II/AAAAAAAAB68/LBPh-pYmkM0/s400/DSC03374.JPG

El Viaje Misterioso De Nuestro Pandemic ( Green Chile )

At work we decided to have a Chilli cook-off one friday after work. I decided I wanted to do something that would make a big impact. After some googling I decided on a green Chilli. Unfortunately it requires Tomatillo ( a green fruit similar to a Tomato when they grow on the plant they have a delicate papery husk, and are a delightful green colour when ripe ). After 2 weeks of hunting for some, i found them canned at a wholesale food distributor in Woolloongabba.

http://lh3.google.com/username.taken/R8fO_cHC9bI/AAAAAAAAB04/MocVDMblDwk/s400/IMG_4469.JPG

• 1 kg pork. chop it into small 1cm cubes. discard any major fat.


• 3/4 Tbsp salt


• 1 Tbsp pepper


• 1/2 Tbsp garlic salt


• 3/4 Tsp Cumin


• bunch green onions


• 1 green capsicum


• 600g can Tomatillos ( about 10 )


• 3 roasted Poblano chillies*


• 7 roasted Anaheim chillies*


• 1-12 fresh Serrano chillies ( use these to control the heat )


• 1.5 Tbsp minced garlic


• 1 Litre chicken stock


• 1/2 cup water


• 1/4 cup flour

* These are prefered types of chilli, any green chillis will do if these are unavailable, just beware of heat. To roast the chillis put them in a rack in a hot oven, or over a grill. When skin is brown and crispy, leave to cool then peel by scraping with a fork. remove seeds if you want to reduce the heat, I took out about 1/2 the seeds and it's still quite hot.

http://lh4.google.com/username.taken/R8EOztJ8NXI/AAAAAAAABvY/qUSB2DXZYSg/s400/DSC03341.JPG

Preheat the oven to 200 C, spread the pork onto a roasting pan.

http://lh6.google.com/username.taken/R8EO3NJ8NYI/AAAAAAAABvg/sF7o3g3PhAg/s400/DSC03342.JPG

Pound dry spices until they're a fine powder and sprinkle over the pork. Do not stir or mix. Put this in the oven for 45 minutes. Again, Do not stir.

http://lh3.google.com/username.taken/R8EO8dJ8NZI/AAAAAAAABvo/Zsyx9Tv7KTs/s400/DSC03343.JPG

While it's cooking put the tomatillos, garlic, onions, capsicum, and about half the chillies into a food processor, when it's got a sauce like consistency taste it, add more chillies until it's slightly hotter than you want. Some of the heat tends to cook off.

http://lh5.google.com/username.taken/R8EPE9J8NcI/AAAAAAAABwE/8K_25kFialE/s400/DSC03347.JPG

Remove the pork from the oven when it's cooked, the spices will have formed a 'bark' on the pork, this is key to the flavours of the chile.

http://lh4.google.com/username.taken/R8EO_tJ8NaI/AAAAAAAABvw/3QS8pYhAQ1E/s400/DSC03344.JPG

Move pork into a large oven proof pot. Pour half the stock and all of the green chilli mix over the pork and stir well. Put in the oven uncovered at 150 C for 3-4 hours . stirring occasionally, add in more stock if necessary.

http://lh5.google.com/username.taken/R8EPH9J8NdI/AAAAAAAABwM/vv3R-wGnPgw/s400/DSC03348.JPG

When the time is up, remove it from the oven, and mash it with a potato masher, this will shred the pork , giving it less of a lumpy texture.

http://lh3.google.com/username.taken/R8EPfdJ8NlI/AAAAAAAABxM/1ceFGUOAKtM/s400/DSC03358.JPG

whisk the water and the flour together making sure there are no lumps ( if you have left over stock use this instead of the water ) and then mix through the chile, cook until there is no residual flour taste.

I refridgerated it for two days to let the flavours develop, and then reheated it. It wasn't quite as green as I hoped, so I made a green sauce from coriander, green capsicum, vinegar, and a dash of chicken stock. I spooned this over the top to give it the appearance of being bright green. A flash of inspiration saw me cut out a template of work's logo and sprinkle cocoa powder over the top.

The name of the dish is inspired by the Simpsons episode where Homer eats the chilli made with the Guatemalan Insanity Pepper and has a psychedelic trip.

http://lh3.google.com/username.taken/R8fO_cHC9bI/AAAAAAAAB04/MocVDMblDwk/s400/IMG_4469.JPG

Jesus, a lot of you c***s eat some meals with a severe lack of vegetables...

Anyway, here's a little recipe that I stole from a friend which I perfected.

CT's Super Steak Dianne

Ingredients:
500g beef (rump has the best price:quality ratio for this sort of thing)
1 green capsicum
1 brown onion
2 cups of mushrooms
440g Kantong udon noodles
Soy sauce (the thin, runny stuff. I'd recommend Kikkoman.)
1 large can of extra light evaporated milk
1 clove of garlic
1 tbsp olive oil

Method:
0. Dice beef into roughly one inch cubes, slice mushrooms, onion and capsicum to desired sizes, crush garlic
1. Brown diced beef with onions and garlic (add mushrooms now if you want them squishy) in a frying pan with the olive oil
2. Add a bit of soy sauce (about 2tbsp)
3. When the meat and other ingredients are about half way to being browned, add capsicum (and mushrooms if you didn't already).
4. Once everything is cooked to satisfaction, add the entire can of evaporated milk. I know, it's gonna look very runny at the moment.
5. Add soy sauce to taste (maybe another tablespoon or two)
6. Once the milk has warmed up, open the noodles, seperate them and add them to the pan.
7. Bring to a simmer then stir to thicken. The noodles will absorb the excess moisture from the milk as they cook, leaving you with a thick, rich, creamy sauce.
8. Check taste to see if you need more soy sauce. Learning the right amount to use that suits you is the only real challenge with this dish.
9. When sauce is nice and thick, serve.

You could also experiment with other vegetables to see what goes well. Zuccini also goes well with this dish. I try to stick with colours that match those already in the dish.

crizan tribal you c*** what c*** are you c*** eating c*** vegies c*** for c*** meat is good c***

wow stinky, you guru
put some vids up on youtube and before too long youll be the next
http://www.casf.com.au/images/gj2.jpg

2 medium onions
700g prawns
hot supermarket curry paste
can of whole tomatoes
tumeric
garam masala (sp)
2 red chillis
cracked pepper

chop up the onions, fry till golden. Add prawns and when they are just about cooked, whack in loads of the hot curry paste. Mix in and add the tomatoes. Add the 2 chopped chillis trying not to lose too many seeds, as they are where the spice comes from. Mix it all up, and add tumeric and masala. I like to add plenty of tumeric as it is good for you, gives the curry a nice orange look and doesn't f*** with the flavour too much. Add a bit of cracked pepper and let it simmer for a bit.

Serve with rice and a bit of lime squeezed on top, and feel the burn :) Just made one then. I think I make a curry every 4th day or something, can't get enough of it. Probably my favourite food atm.

Chicken and Mushroom Marsala

The Marsala gives the mushrooms a delightfully nutty taste, which complements the chicken well, although next time I think I'll cut the chicken breast into either tenderloins or cut then in half width wise, they were a bit dry in the middle where the flavour of the marsala hadn't affected. I cooked a little too much liquid out, so I need to be more careful next time.

http://lh6.google.com/username.taken/R80imciXfvI/AAAAAAAACCQ/ZlFyKvDnoHo/s400/DSC03421.JPG



3 whole boneless chicken breasts with skin ( no skin for me so I can pretend to be healthy),
halved
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1 onion, sliced thin
3/4 pound mushrooms, sliced thin
1/2 cup Marsala
1 cup chicken broth
2 tablespoons minced fresh parsley leaves

Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.

http://lh4.google.com/username.taken/R80hL8iXfTI/AAAAAAAAB-s/0bwC8k4xnjg/s400/DSC03390.JPG

Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated.

http://lh6.google.com/username.taken/R80hdciXfYI/AAAAAAAAB_U/g6OwhJEXbTY/s400/DSC03395.JPG

Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.

http://lh5.google.com/username.taken/R80hrMiXfcI/AAAAAAAAB_0/LucdDYLyRMs/s400/DSC03400.JPG

Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.

http://lh6.google.com/username.taken/R80iRciXfpI/AAAAAAAACBg/iWf8RwE2RJ8/s400/DSC03415.JPG

http://lh5.google.com/username.taken/R80ihMiXftI/AAAAAAAACCA/t3hdJHpLE8Q/s400/DSC03419.JPG

Ratatouille

This is a really simple tasty Ratatouille that is the perfect side dish for fish or chicken. It's excellent for using up limp vegetables lying in their own filth in the bottom of the crisper. Simple dice up the veges into about 2cm pieces and cook in a heavy pan with a drizzle of olive oil individually to control their texture. Chopped tomato helps make it a bit saucy, and some wine/balsamic splashed over eggplant adds some nice flavour.

http://lh3.google.com/username.taken/R80ijsiXfuI/AAAAAAAACCI/4JN0CIsbAZg/s400/DSC03420.JPG

• 1 punnet cherry tomatos, halved


• handful diced mushrooms


• 1 eggplant, cubed


• 1 capsicum, diced


• 1 leek, chopped finely ( or an onion )


• salt & pepper to taste


• Splash white wine


• splash balsamic vinegar

Splash some olive oil into a pan and cook the leek until soft, transfer it into a mixing bowl.

http://lh5.google.com/username.taken/R80hxMiXfeI/AAAAAAAACAE/OnMigZkKDso/s400/DSC03402.JPG

Splash some oil into the pan and cook the tomato until soft, using the back of a spoon squish the tomato, and transfer to the bowl.

http://lh5.google.com/username.taken/R80h2MiXfgI/AAAAAAAACAU/IF1mnW23i4c/s400/DSC03405.JPG

Add a splash of oil, the mushrooms and the capsicum and cook until soft. transfer to the bowl.

http://lh6.google.com/username.taken/R80h5ciXfhI/AAAAAAAACAc/lpIPVaZqR78/s400/DSC03407.JPG

salt and pepper the eggplant and throw it in the pan with some olive oil, as it starts to cook add a spash of wine and balsamic. The eggplant will thirstily drink up the liquid.

http://lh4.google.com/username.taken/R80iB8iXfkI/AAAAAAAACA4/I1TVxowWW1s/s400/DSC03410.JPG

Turn off the heat and add the rest of the ingredients back in. Toss well.

http://lh3.google.com/username.taken/R80iKsiXfnI/AAAAAAAACBQ/9j8mEUi-fVg/s400/DSC03413.JPG

Best served under fresh fish, or chicken. Although is also great to eat on some soft wholemeal bread for a snack.

http://lh3.google.com/username.taken/R80ijsiXfuI/AAAAAAAACCI/4JN0CIsbAZg/s400/DSC03420.JPG

I love you stinky (in a totally hetero way). I cooked your lamb roast on the weekend and it was awesome. Keep em comin.

Awesome Sparkle, do the Pibil next, it's incredble.