Share a recipe or food thought - General Discussion.

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#2915498 18-May-2022 11:25

I am an absolute fan of Vietnamese Pho and Japanese Ramen, which I also prepare myself from scratch. Today, however, I had Pho with chicken Hoi-An style with coconut milk at the Vietnamese bistro around the corner and I couldn't resist. Amazing.

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blackjack17

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#2917011 22-May-2022 08:58

Pak and save had rump on sale so made some jerky. Very munchable and great for the kids lunch boxes.

Slice the rump up in to thin bits (thicker it is longer it will take). I leave the fat on and store in the freezer to stop it going rancid.
Marinate overnight.
- I used half a cup of soy, few dashes of Worchester, cider vinegar, honey, garlic, ginger, liquid smoke, onion powder, and for one batch Fynbros African ghost pepper sauce and chilli flakes
Arrange in a single layer in the dehydrator (can use oven as well)
Dehydrate at 70C for 10 hours (depending on thickness)
Eat (try not to finish in one sitting)

You can easily play round with the flavours/thickness/chewiness. I like to use rump as it comes with the fat cap which the kids love and you can pick up for around $12/kg when on sale. It doesn't have to be the best quality meat.

I have this dehydrator it is often on sale for half that price (around $1000. I also use if for dried fruits, dehydrated hiking meals, vege powders and fruit leathers (rollups).

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blackjack17

1704 posts

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#2917013 22-May-2022 09:03

Pasta bake is a nice simple kids pleaser.

I have stopped precooking the pasta and simply add extra beef stock to the meat and the pasta cooks while in the oven.

Kind of followed this one https://www.thekiwicountrygirl.com/cheesy-one-pan-mince-pasta/

But instead of adding the pasta to the pasta sauce, I put the pasta in a casserole dish and poured the meat sauce on top. Also added an extra can of tomatoes, capsicum and more herbs and spices (oregano, smoked paprika, Bistro).

Cooked in the oven for half an hour with tinfoil on the top then blasted under the grill to brown the cheese.

Tastes way better than precooking the pasta.

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MadEngineer

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#2922242 3-Jun-2022 13:00

Next time you’re having nachos or other Mexican meal with sour cream, mix in some lime rind into the cream.

Sooo good

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MikeAqua

7769 posts

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#2923823 8-Jun-2022 08:51

Coconut rice is one of my favourite simpler recipes. Fry up some onions and garlic, then add chilies, herbs and spices to suit. To go Jamaican add a few sprigs of thyme, all spice and back pepper (and an undrained can of red beans for 'peas rice'). I add lemongrass, galangal, roast peanuts, ground coriander and turmeric to mine for a Malaysian vibe. Add a cup of coconut milk, a cup of water, 2 cups of rice. Cook until the liquid has almost absorbed.

It's delicious just like that. However, I top mine with more roast peanuts, ikan bilis (dried anchovies), fresh coriander leaves and a fried egg, with sambal and pickled veges on the side

Mike

networkn

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#2923825 8-Jun-2022 08:54

MikeAqua:

Coconut rice is one of my favourite simpler recipes. Fry up some onions and garlic, then add chilies, herbs and spices to suit. To go Jamaican add a few sprigs of thyme, all spice and back pepper (and an undrained can of red beans for 'peas rice'). I add lemongrass, galangal, roast peanuts, ground coriander and turmeric to mine for a Malaysian vibe. Add a cup of coconut milk, a cup of water, 2 cups of rice. Cook until the liquid has almost absorbed.

It's delicious just like that. However, I top mine with more roast peanuts, ikan bilis (dried anchovies), fresh coriander leaves and a fried egg, with sambal and pickled veges on the side

That sounds awesome!

Tinkerisk

4208 posts

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#2926286 14-Jun-2022 05:57

Classic Bockwurst with potato salad. And I enjoyed it!

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#2926373 14-Jun-2022 12:01

I find the texture of sausages that have soft casings (ones that break if you bend the sausage) to be quite unpleasant. In my experience, for whatever reason, the stuff inside the sausage doesn't enthrall me either, flavour-wise and very often texture-wise. Perhaps I have just been always unlucky to date, as I am sure there must be sausages that have soft casings and good flavours too, I just can't recall one.

I like a nice 'snap' in my sausage casings.

Senecio

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#2926404 14-Jun-2022 12:19

This Vegetable Lasagna recipe. Every few weeks I spend a few hours on a lazy Sunday making a batch of this. Makes a great lunch meal to be reheated over the next few days. Its one of those recipes that's better reheated on day 2/3 than it is when consumed fresh.

Best Vege Lasagna Recipe

networkn

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#2926446 14-Jun-2022 13:41

Senecio:

This Vegetable Lasagna recipe. Every few weeks I spend a few hours on a lazy Sunday making a batch of this. Makes a great lunch meal to be reheated over the next few days. Its one of those recipes that's better reheated on day 2/3 than it is when consumed fresh.

Best Vege Lasagna Recipe

Looks good, I might be inclined to give it a go!

Senecio

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#2926479 14-Jun-2022 15:29

networkn:

Senecio:

This Vegetable Lasagna recipe. Every few weeks I spend a few hours on a lazy Sunday making a batch of this. Makes a great lunch meal to be reheated over the next few days. Its one of those recipes that's better reheated on day 2/3 than it is when consumed fresh.

Best Vege Lasagna Recipe

Looks good, I might be inclined to give it a go!

It's absolutely delicious. To simplify, instead of making the tomato sauce from scratch just substitute in a bottle of good quality Pasata sauce.

Tinkerisk

4208 posts

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#2926501 14-Jun-2022 16:35

networkn:

I like a nice 'snap' in my sausage casings.

Proper bock sausages are crunchy, slightly smoked and have a natural casing - called a saitling - from sheep. The larger ones use natural pork casings and are almost twice as thick. Everything else has either too much filler (the British even put potato flour in it) or too much fat.

blackjack17

1704 posts

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#2931372 18-Jun-2022 14:41

With the cost of bread being so high have been attempting my own bread.

started with sourdoughs and while tasty take so much work and planning and the kids don't like it as much.

Made this white bread last week and it turned out great (the loaf was finished in a day) https://www.thekiwicountrygirl.com/5-ingredient-basic-white-bread-recipe/

Thought I would try to make it a little healthier so made an oat bread with pumpkin and sunflower seeds using this recipe https://www.kingarthurbaking.com/recipes/back-of-the-bag-oatmeal-bread-recipe subbed half the milk for water as was running low.

Plastic wrap stuck to the top while proofing and it might have overproofed slightly as the top is a little sunken but it is damn tasty and toasts/sandwiches nicely

Can see making a few loaves each weekend and not have to buy bread much again.

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Eva888

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#2931375 18-Jun-2022 14:51

networkn:
I find the texture of sausages that have soft casings (ones that break if you bend the sausage) to be quite unpleasant. In my experience, for whatever reason, the stuff inside the sausage doesn't enthrall me either, flavour-wise and very often texture-wise. Perhaps I have just been always unlucky to date, as I am sure there must be sausages that have soft casings and good flavours too, I just can't recall one.

I like a nice 'snap' in my sausage casings.

Try Beehive Cheese kranskis. Very tasty and the skin goes crunch. I just heat in the micro. Other popular brands, meh.