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Food & Drink Recipe Thread
- Thread starter BIGBEZ
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I was thinking a little chirozo but chicken sounds cool, great stuff mate...
Keep the Chorizo, ditch the chicken and add some snails, Hunter Valley perhaps... Then you got a serious kick ass Risotto.
- Thread starter
- #53
Keep the Chorizo, ditch the chicken and add some snails, Hunter Valley perhaps... Then you got a serious kick ass Risotto.
interesting stuff mate, I live in melbourne so the hunter valley is a bit far for me, I gotta admit Ive only tried 'escargot' once, fried and it was a big one with garlic butter, id had a few wines so i cant remember the experience that well, I think you can get snails in cans (prob better suited to a rissotto) so might give it a try, and before anyone decides to rush out to the garden, you gotta purify them from any toxins first, seems unusual to have them in a risotto, did you try Bonzas rissotto or different? A french chef mabee? Anyway mate, thanks for the input, very much appreciated, and anymore tips/recipes are welcome,...
Not Bonzas and not a French Chef. Although it is from a Chef rated in Australia's top 50 Chefs.
He's originally from the UK but his food is 1st Class all the way. I know people who have travelled 2,000Ks just because it was a year since they'd had a meal as good as the one they had last time they had his food.
If you're ever heading to the Gold Coast, PM me and I'll give you the address to one of SEQ's very finest eateries. Not to mention an insane wine cellar. Qld's largest private cellar, a collection that sees even Wine Reps drop their jaw in awe of.
He's originally from the UK but his food is 1st Class all the way. I know people who have travelled 2,000Ks just because it was a year since they'd had a meal as good as the one they had last time they had his food.
If you're ever heading to the Gold Coast, PM me and I'll give you the address to one of SEQ's very finest eateries. Not to mention an insane wine cellar. Qld's largest private cellar, a collection that sees even Wine Reps drop their jaw in awe of.
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- Sep 10, 2006
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Bonz
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- Sep 10, 2006
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I would trade my only child for a good risotto.
Code:
Yes you would, but you cant. You traded it to me to pay for your bill at the bar and even if i wanted to give it back I cant.
I gave it to a bunch of Vietnamese poker players at the casino instead of the cash I owed to them for losing so many hands.
Hooley McBoob
Cancelled
He did WHAT???
- Thread starter
- #60
haha, they were my first thoughts!
great stuff though I love getting ideas, also Im interested in everyones 'favourite' recipes, we all have something we cook better than anyone else, well atleast we think we do.
- Thread starter
- #61
Thanks Dice Man, will do, any recipes,tweaks or tips you have, feel free to fly them by us, I will try them and post, much apreciated...
Creme Patissiere
Watched Masterchef the other night, saw how many eggs they wasted using their creme patissiere recipe, so use mine.
50g flour
10g custard powder
100 grams sugar
2 eggs
600mls milk
1 vanilla bean or a few splashes of vanilla extract
Bring the milk and 'nilla to the boil, while it's getting there, cream the eggs, flour, custard and sugar together.
Add half the boiling milk to the bowl and mix it up till well combined, put it back in the pan and bring back to the boil, but it's important at this stage that youkeep whisking and scraping up from the bottom because the mix will start to thicken and it'll stick to the bottom and burn if you're not constantly mixing and scraping.
When it gets thick enough, pour into a shallow dish, cover with some greaseproof paper to prevent a skin forming and put it on a wire rack so air can circulate underneath it.
Pipe into profiteroles or eat it off someone's naked body.
50g flour
10g custard powder
100 grams sugar
2 eggs
600mls milk
1 vanilla bean or a few splashes of vanilla extract
Bring the milk and 'nilla to the boil, while it's getting there, cream the eggs, flour, custard and sugar together.
Add half the boiling milk to the bowl and mix it up till well combined, put it back in the pan and bring back to the boil, but it's important at this stage that youkeep whisking and scraping up from the bottom because the mix will start to thicken and it'll stick to the bottom and burn if you're not constantly mixing and scraping.
When it gets thick enough, pour into a shallow dish, cover with some greaseproof paper to prevent a skin forming and put it on a wire rack so air can circulate underneath it.
Pipe into profiteroles or eat it off someone's naked body.
Jokes on you, I have a common-law life partner called Chad.
Racist.
Racist.
- Thread starter
- #67
I tried something very similar mixed in a apple pie mixture, then added to a pie base and topped with marshmellows(totally covered no pastry) and baked, bloody awsome, loved the way the marshmellows go chewy!
p.s, Malfans just jelous he cant even cook toast...
Hooley McBoob
Cancelled
Does anybody have a good schnitzel recipe?
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Lemon Chicken Schnitzel
How about this?
Lemon Chicken Schnitzel
400 - 450grams. boneless, skinless chicken breast halves or strips
Juice of 1 lemon or 2 to 3 tablespoon. lemon concentrate
1/4 cup. all-purpose flour
1/2 teaspoon. salt or to taste
1/2 teaspoon. thyme
1 egg
1 teaspoon. water
1/2 cup. fine dry bread crumbs
Dijon mustard or sweet and sour sauce for dipping (optional)
Breadcrumbs (Italian crumbs is great)
Cut chicken horizontally into 60mm thick slices. Place between 2 pieces of waxed paper and flatten, using the flat side of a cleaver or bottom of bottle. Sprinkle chicken with lemon juice; let stand for 10 minutes. In shallow dish, combine flour, salt, and thyme; mix well. In another shallow dish, lightly beat egg with water. Dip chicken pieces into flour mixture, then into egg mixture, then into bread crumbs. Place on lightly greased baking sheet and bake 10 to 15 minutes or in microwave, uncovered, on high for 4 minutes or until chicken is no longer pink inside.
Hooley McBoob
Cancelled
You know, I pretty much made that exact same thing tonight, but with parsley instead of thyme, and zest instead of lemon juice! It was
- Thread starter
- #73
I just made a mutha ****n carrot cake y'all.
But it's too hot too put the icing on it yet so I'll have to wait until tomorrow night
a bloody carrot cake?? ffs mate, harden up!
anyone got a nice honey chicken recipe??
or
a good pork stir fry recipe??
Cheers LH15
or
a good pork stir fry recipe??
Cheers LH15
Honey Chicken
- Thread starter
- #75
Honey Chicken:
1/3 cup of honey
dash of lemon juice(fresh is best)
dash of soy sauce
1/4 cup of butter
dash of garlic powder(or use fresh bashed to a pulp and then some)
fresh ground salt and pepper
6-10 pieces of chicken(depends what pieces)
2/3 cup of sesame seeds
preheat oven to about 190, mix all ingredients in a bowl(except chicken and sesame seeds)
brush/coat chicken pieces then place on 'ungreased' not stick baking tray and sprinkle with sesame seeds, cook for an hour-hour and a half, basting occasionally with pan juices until tender...mmm, serve with rice and beer and consume whilst watching footy, simple as..
