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Food/Cooking/Recipes/Techniques... A.K.A - Leave your chicken at the door!

FaTz

FaTz

Bluelighter
Joined
Feb 6, 2005
Messages
2,328
Location
SE Melbourne
Okay, so in "standard" FaTz tradition, I want to get some people interested in food again. I know that Masterchef (failed to make it through to the 2'nd stage) is coming back on, and you really do notice the populous getting more & more into not only Food, but more specifically the techniques of cooking & preparation.

So, feel free to chuck out there either some photos, recipes, family traditions, new ideas that you're too scared to try etc.

I'll start it off with some random photos of mine:

Triple Choc Fudge Cake:
TripleChocolateFudgeCake.jpg


Sponge Cake:
SpongeCake1.jpg

SpongeCake1.jpg


Salt n Pepper Squid:
SaltnPepperSquid.jpg


Rolled Lamb stuffed with breadcrumbs, spices, sultanas and other stuff :s:
RolledLambstuffedwithspecialstuff.jpg


Homemade Pizza:
Pizza1.jpg


Cooking of said Pizza:
pizza.jpg


Making of said Pizza:
PizzaMaking.jpg


Penne Carbonara:
PenneCarbonara.jpg


Homemade Meatballs (No egg, and yet NONE split!):
Meatballs.jpg


Danish:
Danish.jpg


Beef & Black Pepper:
BlackPepperBeef.jpg


Go nuts guys! And note, if you do come up with an idea you're too scared to try, let me know, I'd LOVE to give it a shot and post the spoils!
 
This isn't just favorite recipes (or being winter-racist). This is a generic food thread to discuss everything that goes on within the Kitchen. Not just recipes (as I didn't post one myself)
 
Judging by their staff I'd guess at least one of them is dandruff. I have noticed that around here a lot of the KFC franchises are run by Indian owners. It's almost like they are the new 7-11. Kind of makes sense considering most Hindus would hardly sell McDonalds.

Valentines Dinner this week was Mussels and leek steamed in a white wine and cream broth with "Scabby Burger" chips. Pity the wine I bought was rubbish. Note to self, just becuase it has cricket on the label does not make it good :(

NSFW:
95326d.jpg


Tonight beef korma is on the menu.

If that is I can extract my arse from the sofa by the time the little lady gets home from class....
 
AJ...can you post some tips for using the bunnings mini-spit, i.e. best type of meat and marinades, how early should you get the coals going, how long for cooking etc.

:)
 
With our Bunnings spit roaster (the one AJ has used) you need to get the coals going at least 2 hours before you start cooking. We've found that lamb and chicken are the best. Cooking time takes about 4 hours (give or take depending on the heat) - you trim the cooked meat off as you go, then put the spit back on to continue cooking.

A really tasty marinade is greek-style:

Natural Greek yogurt
Oregano
Mint
Thyme
Garlic
lemon juice
Salt
Pepper

A good cut of lamb is either boned leg or backstrap.

As for chicken, a simple lemon juice, parsley, olive oil, salt & pepper marinade is good - We've found thighs are the best chicken piece to use as they skewer easily and the meat is richer and doesn't dry out like breast can.

:)
 
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Oh my GOD Fatz all of that you posted looks amazing!!!!!!

I don't eat sea food at all normally, but i reckon id be even keen to give your salt n pepper squid a go!
 
I was lucky enough to try half those dishes and i can tell you that they tasted even better than they looked :)

(i'm thinking the spit roaster may have to come camping with all of us over Easter :D)
 
^ You are! :D

Oh my GOD today is my 7th day of not eating any sweets and man... looking at AJ's pics is making me go INSANE!
 
So... Lamb.

Marinade:

Moroccan Seasoning
Salt
Pepper
Honey
Balsamic Vinegar
Minced or Crushed Garlic
Olive Oil

Mix all of it together in a separate bowl till it's basically a paste, then rub the crap out of the lamb, sprinkle a little extra Moroccan Seasoning over the lamb.

Chuck onto the hotplate of a HOT BBQ for about 5-10 seconds on each side to seal it good. Transfer to the Grill on a low heat for about 10-20 Minutes (depending on the size and cut of the lamb).

Set aside in a bowl covered in foil to rest for about 5 minutes. And seriously it is AWESOME. The balsamic & the Honey will add a sweetness as well as a bit of caramelisation.

Giggidy
 
I can't be bothered cooking anything very interesting for just one person. Also I hate having to do both the cooking and dishes.

In other food news I found out that "chicken ribs" is a really neat cut, I always thought it would be lots of gross small bones with not much meat but it's actually just one bone with a heap of meat either side, I think it's the breast meat cut up. You can get it at asian supermarket's butcher/deli places and its available a lot in Asian restaurants. It's a super yummy cut.
 
Vanth - Chicken ribs are my all time favorite "Chicken Piece"...

I still prefer them with skin on, and usually they'll go for $9.99-11.99 when mini Drums or Wings are going for $5.99-6.99, but shit, it's still worth it.

Plum Marinade, Tandoori, Some stupid creation I make up or my favorite Lemon Pepper!

Oooh, plus you can do the old cartoon trick, stick the whole thing in your mouth, and pull out only the bone! (That's what she said)
 
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