Recipe Thread

[MyBloodIsBlue]

Let's get all our Martha Stewart-ness out in the open :)

Homemade milk and dark choc chip biscuits. Let them cool and turn them over. Add a marshmallow and a piece of dark club chocolate to every alternate biscuit, put back into the oven until melted, take out of the oven and smoosh together a marshmallow end and a dark chocolate end. It's like a hamburger of sickly goodness!

Bexta and I are challenging all you fellas to contribute :cool:

[bexta444]

Let's get all our Martha Stewart-ness out in the open :)
Bexta and I are challenging all you fellas to contribute :cool:

Good work!! :thumbsu:

http://d.yimg.com/au.yimg.com/util/anysize/169,http%3A%2F%2Ff3.yahoofs.com%2Fymg%2Fbetterhomesgardens__ 33%2Fbetterhomesgardens-386417092-1202078040.jpg%3FymYV92.CdbZLl9.m?sig=6DOpnW0Hb9QixquYZQWObJ nm7B4-

BEXTA’S BROWNIES

Prep 15mins
Cooking time 30mins
Serves 4

Ingredients
250g unsalted butter
200g dark chocolate
4 eggs
380g caster sugar
160g plain flour
Large pinch salt
2 cups pecans roughly chopped
1 Tbsp bourbon
2 cups marshmellows chopped

Frosting
120g unsalted butter
120g milk chocolate
½ cup evaporated milk
2 tsp vanilla extract
400g icing sugar

Preheat oven 180c
Line square shallow pan with baking paper
Melt butter and dark choc in pan, stir over low heat
Crack eggs into bowl, add sugar, beat until thick and pale yellow
Add flour and salt, stir to combine
Add dark choc mixture, stir to combine
Stir in pecans and bourbon
Pour into tin bake for 30mins or til the cake skewer comes out clean

Frosting
Put butter, milk choc, evaporated milk in pan stir over low heat til smooth
Stir in vanilla then put in electric mixer/beat on med speed gradually adding in icing sugar
Beat for another 10mins or until very smooth.

Soon as brownies come out of oven top with frosting and marshmellows, set aside too cool.

Then EAT em! Mmmm :D

[walshy93]

copy + paste job...

[MyBloodIsBlue]

Oh NICE! And it has alcohol...! :D

[bexta444]

copy + paste job...

Sorry Martha! :rolleyes:
Who gives a stuff if it tastes good!


Oh NICE! And it has alcohol...!
Cha Ching!

[bexta444]

Here's some others from BF to get us started...


Hot CRISPY chips

For anyone playing along at home.

You will need starch potatoes - That is the ones that are white in the middle.
Peel and cut thick.Very important that they are cut think.
Soak in water.
Dry. They must be dried very well.
Simmer in oil at 120 degrees then scoop them out.
Heat the oil to 170-180 degrees. When it reaches this temperature put the chip back in and cook til they are golden brown.
Now you will have a crispy chip.
Serve with garlic mayo

This may sound a little over the top for cooking hot chips but this is the length you need to go to if you want crispy chips. There is nothing worse than soggy chips.

[thylacine60]

I'll post my Beetroot Burger recipe in due course.

[igt22265]

Roast Lamb,

Start at 260.
with oil,
and a splash of Lemon Pepper.

Nuke for 20 minutes.
Turn down to 180.

Turn and walk away.
Go to your local for an hour.

1/12 to 2 hours later.

All is good.

[thylacine60]

Roast Lamb,

Start at 260.
with oil,
and a splash of Lemon Pepper.

Nuke for 20 minutes.
Turn down to 180.

Turn and walk away.
Go to your local for an hour.

1/12 to 2 hours later.

All is good.

http://www.freefoto.com/images/01/48/01_48_5---Lamb--Northumberland_web.jpg?&k=Lamb%2C+Northumberland

"Yeah, right."

[MyBloodIsBlue]

Similar to the Minestrone I make but I add bacon pieces, yummy on a cold night :thumbsu:

Cooking Time

30 minutes

Ingredients (serves 4)


55g (1/3 cup) macaroni
1 tbs olive oil
1 brown onion, halved, finely chopped
1 medium (about 150g) carrot, peeled, finely chopped
1 x 425g can chunky crushed tomatoes
250ml (1 cup) vegetable stock
Salt & freshly ground black pepper
1 x 400g can cannellini beans, rinsed, drained
25g green beans, topped, diagonally cut into 3cm lengths
1 tbs finely grated parmesan
4 crusty white bread rolls

Method


Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain.
Meanwhile, heat oil in a saucepan over medium heat. Add onion and carrot and cook, stirring, for 3 minutes or until onion softens. Add tomato and stock, and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 6-7 minutes or until carrot is tender. Taste and season with salt and pepper.
Add pasta, cannellini and green beans. Cook for 3 minutes or until green beans are bright green and tender crisp. Ladle soup among bowls. Sprinkle with parmesan and serve with rolls.

[TheGeneral]

BEXTA’S BROWNIES

Prep 15mins
Cooking time 30mins
Serves 4

Ingredients
250g unsalted butter
200g dark chocolate
4 eggs
380g caster sugar
160g plain flour
Large pinch salt
2 cups pecans roughly chopped
1 Tbsp bourbon
2 cups marshmellows chopped

Frosting
120g unsalted butter
120g milk chocolate
½ cup evaporated milk
2 tsp vanilla extract
400g icing sugar

Preheat oven 180c
Line square shallow pan with baking paper
Melt butter and dark choc in pan, stir over low heat
Crack eggs into bowl, add sugar, beat until thick and pale yellow
Add flour and salt, stir to combine
Add dark choc mixture, stir to combine
Stir in pecans and bourbon
Pour into tin bake for 30mins or til the cake skewer comes out clean

Frosting
Put butter, milk choc, evaporated milk in pan stir over low heat til smooth
Stir in vanilla then put in electric mixer/beat on med speed gradually adding in icing sugar
Beat for another 10mins or until very smooth.

Soon as brownies come out of oven top with frosting and marshmellows, set aside too cool.

Then EAT em! Mmmm

Didn't you forget to add something to those brownies? :D

This always works for me because I have a sweet tooth and I was the first of thegenerals to get fillings. :thumbsu: :o

Luke Mangan's Double Chocolate self-saucing Pudding.

100 g butter, melted
1/2 cup milk
1 free range egg
1 cup self raising flour
1 tbsp cocoa
1/2 cup caster sugar
60 g dark chocolate, roughly chopped - Mmmm, Lindt dark chocolate :drools: :o

Topping

1 tbsp cocoa, extra
1 cup firmly packed sugar
2 cups boiling water

Preheat the oven to 180.

In a large bowl, combine the butter, milk and egg.

In a separate bowl, sift flour and cocoa together, mix in the sugar and chocolate. Gradually add the flour mixture to the wet ingredients and mix well.

Spoon into the pudding bowls.

For the topping.

Combine cocoa and sugar and sprinkle over the pudding/s.

Gently pour over boiling water(half a cup per individual pudding).

Cover with lids or foil and place on a baking tray (mixture might overflow).

Bake 30 minutes for individual puddings or about 45 minutes for one large.

Serve with lightly whipped cream.

The carb overload makes me shit like there's no tomorrow. :o

I've bookmarked this link - http://www.cuisine.com.au/recipe/Golden-Syrup-English-sponge-pudding :o

Winter puddings are manna from heaven.

[Gilly1972]

Didn't you forget to add something to those brownies? :D

This always works for me because I have a sweet tooth and I was the first of thegenerals to get fillings. :thumbsu: :o



The carb overload makes me shit like there's no tomorrow.
.

http://bp0.blogger.com/_Q-_JBeoRdUE/R8mLRzBuAOI/AAAAAAAAFDU/-9jV9LmVC5Q/s400/photo_16.jpg

[TheGeneral]

http://bp0.blogger.com/_Q-_JBeoRdUE/R8mLRzBuAOI/AAAAAAAAFDU/-9jV9LmVC5Q/s400/photo_16.jpg
LOL.

Mudcake does the same thing.

[blues4flag]

Roast Lamb,

Start at 260.
with oil,
and a splash of Lemon Pepper.

Nuke for 20 minutes.
Turn down to 180.

Turn and walk away.
Go to your local for an hour.

1/12 to 2 hours later.

All is good.
Massive fail. Where are the roast potatos? :confused:


I love cooking...though I'm not the best cook (will never forget the first time a cooked - made biscuits, but used bi-carb soda instead of baking powder. Denial had me thinking it wasn't too bad after the first bite, but the bitterness was deadly :() . Still young and learning though, so hope yet. :)

blues4flag samali and cheese sandwich
Put a slice of cheese onto a piece of sliced bread, cover with a piece of salami. Put into sandwich grill for a couple of minutes, take out and smother in barbecue sauce.

Can't stuff that one up. :D

[MyBloodIsBlue]

blues4flag samali and cheese sandwich
Put a slice of cheese onto a piece of sliced bread, cover with a piece of salami. Put into sandwich grill for a couple of minutes, take out and smother in barbecue sauce.

Can't stuff that one up. :D

oh EW b4f salami and bbq sauce!!

The best toasted sandwhich is cheese and sauce. It's a like a pizza...but not :D

[bexta444]

The best toasted sandwhich is cheese and sauce. It's a like a pizza...but not :D

Agreed!! :thumbsu:

[walshy93]

Popcorn:

Saucepan
Canola Oil
Popping Corn

Heat oil. put once kernal in and see if its spins, if it spins, oil is good to go. Add all popcorn (yes, we like a mess :D:D) and put lid on pan and shake vigourously unitil corn stops poping. (Ive gotten quite accustomed to burnt taste..but thats just me.) Serve, and add salt.

[Gilly1972]

Popcorn:

Saucepan
Canola Oil
Popping Corn

Heat oil. put once kernal in and see if its spins, if it spins, oil is good to go. Add all popcorn (yes, we like a mess :D:D) and put lid on pan and shake vigourously unitil corn stops poping. (Ive gotten quite accustomed to burnt taste..but thats just me.) Serve, and add salt.

Walshy, would it be fair to say you are not the most evolved teenager going around??



:p:D

[walshy93]

In all seriousness, I am a fair cook. I've done many breads, made my own recipe, tastes OK too. usually i don't follow a recipe :o SOmetimes it turns out awesome, other times, well....it was fun when I tried to create my pizza with the toppings on the inside. I was cleaning the oven for a while...

[blue gunslinger]

Gordan Ramsay Omelette - let this one thru mods or it loses its impact
Ing: 2 F@#ing eggs
some f*$ing salt & pepper
F*#ing chives
1 F*#ing knob of F*#ing butter
Method
Heat the F*#ing butter in a f*#ing omelette pan
F*#ing break the f*#ing eggs into a f*#ing bowl
F*#ing whisk the F*$ers & add some f%#ing salt & f*#ing pepper to taste
When the f*#ing butter is hot add the f*#ing mixture to the pan
When cooked take the f*#ing thing out
Eat the F*#er

[MyBloodIsBlue]

Gordan Ramsay Omelette - let this one thru mods or it loses its impact
Ing: 2 F@#ing eggs
some f*$ing salt & pepper
F*#ing chives
1 F*#ing knob of F*#ing butter
Method
Heat the F*#ing butter in a f*#ing omelette pan
F*#ing break the f*#ing eggs into a f*#ing bowl
F*#ing whisk the F*$ers & add some f%#ing salt & f*#ing pepper to taste
When the f*#ing butter is hot add the f*#ing mixture to the pan
When cooked take the f*#ing thing out
Eat the F*#er

I vote to keep it here. It's in context :D

[blue gunslinger]

I vote to keep it here. It's in context :D
Thank MBIB - you little champ (HBF does not have a sense of humour but does have trucker's mouth)

[The Cranium]

Gordan Ramsay Omelette - let this one thru mods or it loses its impact
Ing: 2 F@#ing eggs
some f*$ing salt & pepper
F*#ing chives
1 F*#ing knob of F*#ing butter
Method
Heat the F*#ing butter in a f*#ing omelette pan
F*#ing break the f*#ing eggs into a f*#ing bowl
F*#ing whisk the F*$ers & add some f%#ing salt & f*#ing pepper to taste
When the f*#ing butter is hot add the f*#ing mixture to the pan
When cooked take the f*#ing thing out
Eat the F*#er

You're a tucker f______r Guns

[blue gunslinger]

You're a tucker f______r Guns
Thanks I guess???!!!!

[bluegal1983]

Popcorn:

Saucepan
Canola Oil
Popping Corn

Heat oil. put once kernal in and see if its spins, if it spins, oil is good to go. Add all popcorn (yes, we like a mess :D:D) and put lid on pan and shake vigourously unitil corn stops poping. (Ive gotten quite accustomed to burnt taste..but thats just me.) Serve, and add salt.

Add icing sugar too! Tastes great :)

[The Cranium]

For those that love a good stew on a cold winters night:

Craniums Irish Stew

First prepare the stock: (This is a must for the taste)

Ingredients:

8-10 Cups of Water
Celery
Old Spuds
Carrots
Seasoning
A tray of those crappy lamb loin chops (the small ones)

Throw the whole lot into a 18 Gal Pot and bring to the boil, skim and simmer for at least three hours.

Warning – The above is fatty, so what I do is cool the stock, then drain and keep the stock.

Put the stock in the fridge overnight. This results in all the fat congealing and you just break it off, strain and set the stock aside.

The Stew…..

Ingredients:

Potatoes – Buy good ones not Nadines or Dumb Blondes (sorry girls but that’s what there called)

Carrots
Celery
Lamb – 1 Kg at least – Use good fillets – Expensive but worth it.
Seasoning
Any green herbs that tickle your fancy
Bouquet Garni

Method:

Slice the Lamb and lightly brown in a pan with seasoning and Worcester Sauce

Chop all other ingredients, remember, the larger you chop them the longer it has to cook. If you want to, boil the carrots and potatoes until half cooked, strain and add to the stew.

Combine all ingriedients, simmer, don’t allow to boil. Cook for 2-3 hours.

A Good Hint

If you notice, Irish Stew has a grayish texture…..it took some working out, but this is achieved by boiling good potatoes, mashing and adding in the latter stages, it also thickens the stew….


Serve with nice crusty bread and any other side dish you desire.

Enjoy

[bexta444]

Mmmm :thumbsu:

[Truthatlast]

Truthatlast's Sunday Night Risotto:-

Go to Lamb's Restaurant in Northcote and acquire "Party Pack" of cut-up barbequed lamb or chicken. Then get cheap chardonnay from nearby local.

Then go home. Finely chop garlic and onion into wok with quality olive oil. Cook then add jar of Semi-dried Roma Tomatoes and glass of chardy and cook for 5 minutes. Then tip yourself a glass for good measure. Then add 10 chopped up mushrooms and simmer. Then pour yourself another glass and consume. Add oregano, rosemary, black pepper and lemon juice and after 10 minutes add chicken stock for extra flavour. Fill your glass again. Then add meat and a bit more black pepper for the heck of it.

After 10 minutes of simmering and another 2 glasses of wine, stir in your cooked arborio rice. Bellisima!

[Truthatlast]

Truthatlast's Sunday Night Risotto:-

Go to Lamb's Restaurant in Northcote and acquire "Party Pack" of cut-up barbequed lamb or chicken. Then get cheap chardonnay from nearby local.

Then go home. Finely chop garlic and onion into wok with quality olive oil. Cook then add jar of Semi-dried Roma Tomatoes and glass of chardy and cook for 5 minutes. Then tip yourself a glass for good measure. Then add 10 chopped up mushrooms and simmer. Then pour yourself another glass and consume. Add oregano, rosemary, black pepper and lemon juice and after 10 minutes add chicken stock for extra flavour. Fill your glass again. Then add meat and a bit more black pepper for the heck of it.

After 10 minutes of simmering and another 2 glasses of wine, stir in your cooked arborio rice. Bellisima!

And I forgot - a couple tablespoons of tzatziki improves the taste even more.

[walshy93]

For those that love a good stew on a cold winters night:

Craniums Irish Stew

First prepare the stock: (This is a must for the taste)

Ingredients:

8-10 Cups of Water
Celery
...blah blah blah blah...























blah blah blah...

:cool:

[MyBloodIsBlue]

Truthatlast's Sunday Night Risotto:-

Go to Lamb's Restaurant in Northcote and acquire "Party Pack" of cut-up barbequed lamb or chicken. Then get cheap chardonnay from nearby local.

Then go home. Finely chop garlic and onion into wok with quality olive oil. Cook then add jar of Semi-dried Roma Tomatoes and glass of chardy and cook for 5 minutes. Then tip yourself a glass for good measure. Then add 10 chopped up mushrooms and simmer. Then pour yourself another glass and consume. Add oregano, rosemary, black pepper and lemon juice and after 10 minutes add chicken stock for extra flavour. Fill your glass again. Then add meat and a bit more black pepper for the heck of it.

After 10 minutes of simmering and another 2 glasses of wine, stir in your cooked arborio rice. Bellisima!

Oooh love a ristotto TAL :thumbsu:

[The Cranium]

:cool:

F______ Up Walshy, and your contribution was.......

[blue gunslinger]

Target acquired Cranium!

[TheGeneral]

*BUMP*

How to make a smoked salmon dish that will go down a treat with your dinner guests.

kRpCxSZavCQ

SBS's Life Support was a top show. :thumbsu:

[HBF]

Didn't think i'd ever post in this thread, as i'm not much of a cook, but does anyone else have the 4 ingredients cookbook? Some totally awesome recipe's in there.

[Warsaw]

No but i have one of my own that only requires 4 ingredients.... yes only 4.

Fry some nuggets. Get some bread butter it up then get your sauce pour some on the bread and with the knife, spread it around. Then once the nuggets are done place one or two in the bread like you would with a sausage and presto you have what i call HotDog Chicken Nugget. :rolleyes:

[blue gunslinger]

Sounds like an EddieB recipe except he is not allowed a knife in his hands

[The Cranium]

Didn't think i'd ever post in this thread, as i'm not much of a cook, but does anyone else have the 4 ingredients cookbook? Some totally awesome recipe's in there.

They have a new cookbook out HBF

http://www.fouringredientcookbook.com/

[blue gunslinger]

Went out last night and had a medium rare rump 1kg - yummo. It may get through before round 1 if I am luckly

[MyBloodIsBlue]

We just had a delicious Sunday roast. **** Tom Cruise I'd have the roast any time

[blue gunslinger]

Some of us are still working but enjoy your roasts!
Have an hour left if anyone wants to drop in leftovers

[MyBloodIsBlue]

Some of us are still working but enjoy your roasts!
Have an hour left if anyone wants to drop in leftovers

Can't you give yourself some weekends off Guns?
I didn't do the roast...but I sure helped eat it!

[blue gunslinger]

Triple time!

[MyBloodIsBlue]

Triple time!

Ah I see! Don't blame you at all then :thumbsu:

[blue gunslinger]

And trust me that makes it sizeable (that word can be used in so many way for me MBIB)

[The Cranium]

And trust me that makes it sizeable (that word can be used in so many way for me MBIB)

Ego would be one.....

[HBF]

Can't you give yourself some weekends off Guns?
I didn't do the roast...but I sure helped eat it!

Roast what MBIB?

[MyBloodIsBlue]

Roast what MBIB?

Do you mean lamb or is my mind in the gutter again? :o

[HBF]

Do you mean lamb or is my mind in the gutter again? :o

Mind must be in the gutter again. Roast Lamb was it?

[MyBloodIsBlue]

Mind must be in the gutter again. Roast Lamb was it?

Yes siree for both ;)

[HBF]

Yes siree for both ;)

Nice.
When do we get an invite for a Sunday Roast? :)

[MyBloodIsBlue]

Nice.
When do we get an invite for a Sunday Roast? :)

That's the problem, my mum makes the best one. I'm sure she wouldn't mind a visitor. She'd say 'at least you're a Carlton supporter' ;)

Here's a new one, not sure about the digestives but I haven't tried it yet.

Biscuit Malteser bar

Need:

1 Large Bar of cadburys chocolate
1 Packet of digestives
1 bag Maltesers

Melt the chocolate in a bowl

Crush up the digestives into tiny crumbs

Mix the chocolate and digestives bits together

Crush up the Maltesers into LARGE lumps

Add to the mixture

Spread across a deep tray

Place into the fridge to set (best left until the following day)

and there you have a delicious chocolate malteser biscuit cake!
(which can easily be experimented more with)

Total time : takes about 15 minutes to prepare!

[EddieBettsIsAChamp]

Toast
1. Take a slice of bread and place it into a toaster or onto a hot grill. Keep your eye on it, or it will burn.

2. If cooking on a gril, when the bread has turned a golden brown colour, turn it over to 'toast' the other side. If in a toaster, the toast should automatically pop up when cooked.

3. Apply anything of your choice to the toast.


Glad to be of service. :p

[MyBloodIsBlue]

Toast
1. Take a slice of bread and place it into a toaster or onto a hot grill. Keep your eye on it, or it will burn.

2. If cooking on a gril, when the bread has turned a golden brown colour, turn it over to 'toast' the other side. If in a toaster, the toast should automatically pop up when cooked.

3. Apply anything of your choice to the toast.


Glad to be of service. :p

I simply must try this! :cool:

[EddieBettsIsAChamp]

I simply must try this! :cool:
Hehe!

If you're lucky, I might give you my family's secret spaghetti recipe! Best tasting spaghetti in the world. :p

It's more or less timing and quantity. :)

[Sublime]

Hehe!

If you're lucky, I might give you my family's secret spaghetti recipe! Best tasting spaghetti in the world. :p

It's more or less timing and quantity. :)

Kind of defeats the whole secret part there Eddie! And i think you'll find it to be second best by the way... :p

[Bosun]

On Sunday in melbourne it wasnt too hot but it was nice and sunny, there I was sitting on the balcony thinking a roast would go down well. So...............

Bosuns Sunday Roast Chook

First of all open a Cascade Premium, now you're set.

1 x Roast Chook
Finely Chopped Chives and Basil
1 Onion halved
2 decent sticks of butter
Extra Virgin Olive Oil
5 Garlic cloves whole and peeled
5 Garlic cloves finely crushed
Ground black pepper
Sea Salt flakes or rocks
1 lemon

Wash and pat dry the chook and place on an raised rack inside an oven tray.

Finely chop up basil, chives and half of the onion and mix with crushed garlic. Chop up one of the sticks of butter into 5-6 little pieces and mix with half of the herb mix.

Bring a small pot of water to the boil and throw lemon in for 5 mins.

Melt the other stick of butter and vigorously mix with the other half of the herb mix.

By this stage you might need another beer.......I did.

Gently separate the skin from the breast at the front of the chook and slide your finger underneath to seperate right down the breast towards the cavity. Once done slide the little pieces of (hard) butter (that was mixed with the herbs) one by one under the skin. These melt while cooking making the meat damn tender and herby:thumbsu:

Pour a good glug of oil over the chook and brush in then pour over the melted butter herb mix anbd brush in too, finish with salt and pepper.

Stuff the cavity with the other onion half, whole garlic cloves and a couple of wedges of the boiled lemon.

Place some left over Lemon wedges and garlic cloves around the tray (I also added mushrooms) put the chook on top and roast. I have a fan forced over so it was a about 180 degrees for about an hour.

As it wasnt a freezing day and still quite mild neither of us felt like the traditional taters and veg so I served with Garlic Bread and salad with a bit of gravy and a bottle of South Island Sav Blanc. Then a fat cuban i had left over from Melb Cup day:thumbsu:

Who said Sundays are shit??

[Pamam]

anyone got the recipe for PAIN-cakes??

[MyBloodIsBlue]

Kind of defeats the whole secret part there Eddie! And i think you'll find it to be second best by the way... :p

3rd :D

On Sunday in melbourne it wasnt too hot but it was nice and sunny, there I was sitting on the balcony thinking a roast would go down well. So...............

Bosuns Sunday Roast Chook

First of all open a Cascade Premium, now you're set.

1 x Roast Chook
Finely Chopped Chives and Basil
1 Onion halved
2 decent sticks of butter
Extra Virgin Olive Oil
5 Garlic cloves whole and peeled
5 Garlic cloves finely crushed
Ground black pepper
Sea Salt flakes or rocks
1 lemon

Wash and pat dry the chook and place on an raised rack inside an oven tray.

Finely chop up basil, chives and half of the onion and mix with crushed garlic. Chop up one of the sticks of butter into 5-6 little pieces and mix with half of the herb mix.

Bring a small pot of water to the boil and throw lemon in for 5 mins.

Melt the other stick of butter and vigorously mix with the other half of the herb mix.

By this stage you might need another beer.......I did.

Gently separate the skin from the breast at the front of the chook and slide your finger underneath to seperate right down the breast towards the cavity. Once done slide the little pieces of (hard) butter (that was mixed with the herbs) one by one under the skin. These melt while cooking making the meat damn tender and herby:thumbsu:

Pour a good glug of oil over the chook and brush in then pour over the melted butter herb mix anbd brush in too, finish with salt and pepper.

Stuff the cavity with the other onion half, whole garlic cloves and a couple of wedges of the boiled lemon.

Place some left over Lemon wedges and garlic cloves around the tray (I also added mushrooms) put the chook on top and roast. I have a fan forced over so it was a about 180 degrees for about an hour.

As it wasnt a freezing day and still quite mild neither of us felt like the traditional taters and veg so I served with Garlic Bread and salad with a bit of gravy and a bottle of South Island Sav Blanc. Then a fat cuban i had left over from Melb Cup day:thumbsu:

Who said Sundays are shit??

Oh yum Bosun!

[HBF]

That's the problem, my mum makes the best one. I'm sure she wouldn't mind a visitor. She'd say 'at least you're a Carlton supporter' ;)


So, what time should I be there on Sunday MBIB? ;)

[blue gunslinger]

Hehe!

If you're lucky, I might give you my family's secret spaghetti recipe! Best tasting spaghetti in the world. :p

It's more or less timing and quantity. :)
Let me guess EddieB
Heinz
Open can pour on