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Topic # 236035 14-May-2018 16:34
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Seems there are a few of us here who like to cook/eat/talk about food. I thought it might be cool to start a thread about food in general. 

 

If you post a recipe please make sure you are crediting the author or not infringing copyright in line with the FUG.

 

 

 

I like to BBQ, though I've never managed to get a Briskett right as yet. I prefer to cook (and eat) higher end food. Boiling 3 vegetables and frying a meat bores me to tears. I like Sweet, but I prefer Savory. 

 

 


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  Reply # 2015939 14-May-2018 17:03
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Good idea networkn smile

 

A food thought I have is I would like to see recipes or ideas for lactose free desserts. 





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The views stated in my posts are my personal views and not that of any other organisation.

 

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  Reply # 2015940 14-May-2018 17:07
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Sago is awesome with golden syrup. 

 

Thai Sticky Rice with Mango - amazing.

 

 


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  Reply # 2015956 14-May-2018 18:10
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Steak Tartare

 

Beautiful if prepared and cut correctly

 

It is a meat dish made from raw ground meat. It is usually served with onions, capers, pepper and Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added to taste. It is often served with a raw egg yolk, and often on rye bread. The name tartare is sometimes generalized to other raw meat or fish dishes.

 

A less-common version in France is tartare aller-retour, a mound of mostly raw ground meat seared on one side.

 

Recipe:

 

In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.

 

 

 

Beware though ......... you need the very best cut of the very best meat. The Mad Butcher is a no-go.


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  Reply # 2015960 14-May-2018 18:32
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Hey,

 


Sorry to do this but my Sis is coming over tomorrow and she is a vege and the folks I live with are avid meat eaters, Whats a good dish where she can have a full meal and incorporate that into a meat? Going to be 6 of us!
I was thinking like a feta pasta salad and some steaks or pork ribs from the Milford Butcher? I am a good cook but have no ideas hahaha.. 

Cheers!





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  Reply # 2015987 14-May-2018 19:02
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A frittata sans meat, maybe a salad on the side or some other veges to balance out the meat portion but is usually not required.


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  Reply # 2015989 14-May-2018 19:15
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Coil:

 

Sorry to do this but my Sis is coming over tomorrow and she is a vege and the folks I live with are avid meat eaters, Whats a good dish where she can have a full meal and incorporate that into a meat? Going to be 6 of us!
I was thinking like a feta pasta salad and some steaks or pork ribs from the Milford Butcher? I am a good cook but have no ideas hahaha.. 

 

I would recommend the Sunfed Chicken free Chicken as the meat for the vegetarian. If you crisp fry them (in vegetable oil for 2 minutes on each side) they are really nice.

 

You can get it at New World and some Countdowns. Here is the list of stockists.





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  Reply # 2016003 14-May-2018 19:48
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Coil:

 

Hey,

 


Sorry to do this but my Sis is coming over tomorrow and she is a vege and the folks I live with are avid meat eaters, Whats a good dish where she can have a full meal and incorporate that into a meat? Going to be 6 of us!
I was thinking like a feta pasta salad and some steaks or pork ribs from the Milford Butcher? I am a good cook but have no ideas hahaha.. 

Cheers!

 

 

What about a smooth cream of tomato, onion and (buttoned) mushroom pasta as the base?

 

And for those who enjoy the meatier side of things - the pasta to be topped with thinly sliced chicken breast slivers, flash fried with ginger and garlic? If you have managed to cut the chicken slivers thin enough, no more than 60 seconds each side.

 

Or maybe thinly sliced (across the vein) venison medallions? This takes a little more time but is very simple. Prepare, in a wok, thinly sliced garlic cloves, salt and pepper in a little olive oil. You have to wait for the cooked spices to cool down, so this topping takes longer.

 

Coat the venison (or even a good cut of beef) with the spiced oil for 45 minutes, along with some Worcester sauce.

 

Flash fry the venison for 30 seconds each side, then stir in the remaining marinade to heat it. Serve over the pasta and let the tastes combine. 


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  Reply # 2016018 14-May-2018 19:57
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networkn: I prefer to cook (and eat) higher end food.

 

 

So what is higher end food?
Is this some snob thing? Or it goes by cost?

 

Because, as a for instance, lobster was once peasants rubbish. Then it got scarce and became the go to thing for the rich.

 

Everything becomes trendy - and therefore expensive - once the chefs get hold of it.

 

 

 

I used to buy lamb shanks for 50c each back when. Son hated them, called them sheep feet.

 

Now.......

 

 

 

I like things with bones on them, generally. Far more interesting and often more flavourful than a steak.

 

 

 

Anyway, good idea for a thread.

 

 

 

 


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  Reply # 2016022 14-May-2018 20:03
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csirke pörkölt

 

(Hungarian Chicken Stew)

 

1 tablespoon pork fat or oil, really doesn't matter, but the fat was traditional
1 largish onion, chopped
1 tablespoon paprika, preferably Hungarian (it is different to Spanish), but whatever, again doesn't matter that much
600 grams chicken, cut into bite-size pieces, any pieces, breast, legs, whatever
2 capsicums, chopped
1/2 cup stock
1-2 teaspoons  salt, 1 tsp pepper, pinch caraway seeds ,1 bay leaf

 

Saute the onion until softened. Remove the pot from heat and stir in the paprika. Add the chicken pieces and return the pot to medium heat. Cook, stirring occasionally, until the edges of the chicken are browned. Mix in the capsicum and stock. Season and add the herbs and spices. Once the liquid comes to a boil, reduce heat to a simmer, cover, and cook for an hour, until the chicken is cooked through and tender. Remove the bay leaf. Serve hot with some small shaped pasta of your choice.

 

Traditionally it would have a dollop of sour cream on your serving, but again, optional, I loathe sour cream so skip that bit.

 

It's an easy one pot meal and good for kids to learn.

 

Tastier than you'd think too.

 

 


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  Reply # 2016025 14-May-2018 20:07
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This is my goto vege dish. Even the meat eaters love it. 

 

Lasagne Sheets - Wholemeal ones good.

 

Tin Tomato Puree
Tin Red Beans/chilli beans
Tin Cannellini Beans
Cooked Pumpkin or Kumara
Courgettes
Tub of cottage cheese
Onion/Garlic. 
Suitable dried herbs. 

 

Butter, flour, milk, cheese for cheese sauce. 

Instructions

Mix together: 2 different types of beans (red kidney & Cannellini), Pumpkin, fried courgette, onion, garlic, herbs.  Add Cottage cheese. Then layer - mixture, grated cheese &/or feta, lasagne. Do 2 layers then for third put cheese sauce and cheese on top of lasagne. Sprinkle some paprika on top for colour. 

 

Bake for 45mins at 180.

 

Serve with salad! (I like to have feta and boiled eggs in the salad, or you could put some free range bacon in the salad if they insist on some meat). 


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  Reply # 2016027 14-May-2018 20:09
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http://littlespicejar.com/one-skillet-chicken-with-tomato-basil-cream-sauce/ is also delicious. You could do a batch with mushrooms for the vegetarian option. I serve with roast potatoes and steamed broccoli. 


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  Reply # 2016044 14-May-2018 20:54
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Delphinus:

 

http://littlespicejar.com/one-skillet-chicken-with-tomato-basil-cream-sauce/ is also delicious. You could do a batch with mushrooms for the vegetarian option. I serve with roast potatoes and steamed broccoli. 

 

 

Thank you. Copied, printed and delivered for the manual (discovery) Cookery book! Maybe with rabbit or king prawn? My wife and I love a creamy sauce.


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  Reply # 2016153 15-May-2018 09:45
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A couple of quick and easy dishes I like.

 

The Beetroot One: Spiralise raw beetroot, add feta, add roasted pjne nut or almonds, add flaked smoked fish (I prefer salmon).

 

The Zuchinni One: Spiralise raw zucchini, add lemon juice and dill, add pan fried halloumi.

 

 





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  Reply # 2016159 15-May-2018 09:53
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My go-to stir fry (about 6 minutes):-

 

     

  1. pre-chop all ingredients
  2. heat peanut oil until near smoking
  3. fry a couple of garlic cloves, with cracked pepper and a chilli until aromatic
  4. add slower cooking veges (carrots, broccoli etc)
  5. de-glaze with rice wine
  6. add ginger/galangal, tamarind, rice wine vinegar, fish sauce and reduced-sodium soy sauce.
  7. add medium cooking veges (e.g. mushies, capsicum)
  8. add fast cooking veges (e.g. bok choy, spinach)
  9. add sesame oil and chopped coriander

 

I don't have quantities sorry, I cook this intuitively. Using only small amounts of soy and fish sauce





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  Reply # 2016193 15-May-2018 10:51
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when I'm lazy to cook.

 

 - Chicken Tights with bones and skins 6 pcs
 - 4 potatoes cut in quarters
 - 2-3 tomatoes cut in quarters
 - 1 red onion cut in quarters and split
 - 1 red capsicum cut in 3cm pcs

 

Mix veges with salt/paper/any other spices you like in bowl and olive oil

 

Put veges on tray and chicken on top skin side down (salt + paper chicken). Cover with foil. In oven for 30 mins at 180-190 degs

 

Remove foil, turn chicken skin side up and for another 30 mins in over so that skin is crispy.

 

Minimum prep time (spend 1 hr doing something else) and lots of food for 2-3 ppl :)





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