reminds me of my beef and red wine casserole :-D

Raw Meat.

Take one fresh steak.

Cut into bite sized pieces.

Eat.

Et voila.

ooh this is it ha? printing...

I've been making sveltey's pie, but I like to do it with lamb, with lots of thyme and rosemary, and cook the meat for longer to make it nice and soft. Delish!

oooh, jetgirl... that sounds devine.

you can get that meat pre-chopped at the butcher right? or do i need to touch it with my hands?

lamb and tomato stew

cubed lamb (i used a whole backstrap cos I had it in the freezer, but as it's a stew, absolutely anything will do, you're gonna cook this sucker for hours)
tin of diced tomatoes
olive oil
one onion finely diced
couple of garlic cloves crushed or sliced
some honey
pearl barley
olives (optional)
bay leaf
salt & pepper
ground cumin seeds
any other vegies you have laying around.

in a plastic bag, put some salt, pepper, flour and cumin, add the lamb and shake around til coated.

preheat oven to 'slow' (about as low as you can and still get heat)

in a stew pot (that will go in the oven and on the stove) over low heat, add the oil (you can use butter instead), the onion and the garlic. cook until browned, add a teeny bit of honey so that it caremelises, continue cooking til it just smells really good.

add the coated lamb and keep everything moving until all the bits are browned.

add the tomatoes, a couple of handfuls of pearl barley, and a tomato tin full of water, cover, and put in the oven. (this is where you'd add the optional other vegies).

keep cooking in slow oven for at least two hours, longer if possible. if it looks too runny, add a little bit of flour and stir through to thicken up.

about 15 minutes before serving, move back onto low heat on the stovetop, and stir continually. add salt, pepper and more cumin to taste. add olives 5 mins before serving.

can be served on rice, or with crusty bread.

Chicken with 40 Cloves of Garlic

(You will need a pot with a lid & an oven preheated 180 degrees C)

1 chicken (about 1.8 - 2kg)
4-5 heads of Garlic
few sprigs Rosemary
salt & pepper
2 tbs masala - not the sweet one (or any other alcohol really)
flour + water

Clean chicken, cover with however much salt & pepper you like, put it into the pot.
Separate & peel cloves of 2 heads of garlic put those in with the chicken.
Take the outer peel off the remaining heads of garlic, put those in as well.
Add the rosemary and pour in the masala.

Add potatoes & things if they fit.

Make a dough out of the flour & water, use this to seal the lid to the pot.
Bake for about an hour and a half.

Make sure you eat the Garlic.

wear some disposable ansell gloves tgwcd... i can't cut up chicken... it's so foul.

time for num-nums.

Oooh... hang on... missed a bit.

Fry the chicken all over until a bit brown for about 15 minutes before you put it into the pot!!!

(sorry it's not more precise, i threw it together when i felt like cooking)

can i please marry all of you?

pea and ham soup.

You need:
Ham Hocks
Split Peas
Bay Leaves
Onion
Carrot

can soak the peas overnight, but not important.

put everything in a pot with enough water and, cook for ages. take out the hock from the soup, strip all the meat from it and put back in the pot, cook some more.

anon would you like me to cook this red wine pie thing for you?

Ha! Poor Vegetarians.....

Snert! Anon! Snert!

Awesome.

Red Lentil Soup

A packet of Red Lentils.
Garlic - few cloves, crushed.
A Red Onion
Water
Salt & Pepper
Lemon Juice
Sumac

Fry the Onion & Garlic, add the lentils, cover with water + an inch or so above lentil level.
Cook over low heat for anywhere between half an hour to an hour - until thick.
Add salt & pepper to taste.

Serve with about half tablespoon of lemon juice per bowl, and sprinkled with Sumac.

It sounds like there's not many ingredients, but it's great.

fuck, you guys are rad.

can we throw some pastas in here as well?

Feijoada Brasileira (Brazilian Black Bean Stew)
Serves 8

Ingredients

+225 g dried pork meat
+225 g salted pork meat
+450 g black beans
+220 g chunk of prosciutto or pancetta
+450 g Portuguese pork sausages*
+3 tablespoons sunflower oil
+3 large onions, chopped
+150 g streaky bacon, diced
+5 garlic cloves, chopped
+5 bay leaves
+225 g smoked pork ribs*
+5 tomatoes, chopped
+1 green capsicum, chopped
+1 red capsicum, chopped
+½ cup chopped fresh parsley
+3 tablespoons vegetable oil
+1 teaspoon black pepper
+1 tablespoon red or white vinegar

*Portuguese sausages and smoked pork ribs are available at Italian delicatessens.

Method

1. The evening before cooking, soak the dried meat and salted meat together, changing the water at least once.

2. Soak the beans overnight, too.

3. The next day, rinse the soaked meats and rinse and drain the beans.

4. Cut the dried and salted meats and the prosciutto into large chunks.

5. Cut a few slices from the sausage and then heat the oil and fry the slices to give flavour to the oil. Remove the slices and set aside to throw in at the end.

6. Add half each of the quantities of onion, bacon, garlic and the bay leaves, then add the beans. Fry for 1 minute, stirring.

7. Add enough cold water to cover the beans.

8. Cut up the remaining sausage into chunks about 3 cm long.

9. Add the sausage chunks and other meats, and then add more water to cover the meat and beans. Simmer for two hours, stirring from time to time.

10. It is important to watch the water level and check that the beans don't cause the mixture to become too thickened. If this happens, add a little more water.

11. When the beans are soft and the meats cooked, fry in a separate saucepan the remaining onions, bacon and garlic, plus the tomatoes, capsicums and parsley in some fresh oil. Add ground black pepper and simmer for 5 minutes or until soft.

12. Add the vinegar and 2 ladlefuls of the sauce from the cooked beans and stir through.

13. Transfer the vegetable and bacon mixture to the large saucepan and mix with the remaining beans and meats.

14. Cook for a further 15 minutes or until the beans and the mixture are cooked right through.

15. Serve with white rice, farofa (this link will open in a new window), Chinese broccoli (this link will open in a new window) and sliced oranges.

Have I shared my self-saucing chocolate pudding recipe with you guys yet?

By recipe, I mean story. When I was a little, my favourite thing ever was chocolate pudding, and so my mum made some, and I was so excited! Then it turned out to have salt in it instead of sugar and my mum took it away from me before I could eat it, and I cried and cried.

bit late but i just noticed the request for gnocci recipes.

ok, this is my mum's (Veronese)

you will need potatoes, flour (plain), egg, unsalted butter, sage, Parmigiano, sea salt.

rinse spuds and boil in covered pan with a good shake of Saxa - peel, mash & turn mix onto a floured flat surface - add flour, egg & knead well enough to produce a dough without lumps - roll dough cylindrically (she'd never say that...) with a circumference no greater than 1 inch & cut into small pieces no greater than 1 inch, so obviously roll your dough accordingly or, alternatively, cut you pieces proportionally, and using you thumb lightly press an indent into each piece - cook until they float, strain, toss in a pan with butter, sage & sprinkle with cheese. recipe should vary with what you have at hand - the sage on this one is my taste. keep it simple, light and fresh.

Bond tonight. yah, Thunderball. first saw it in '66 at the Skyline drive-in, Frenchs Forest. was reclining on Long Reef beach today in the warmth of the early afternoon mid-May sun for about an hour after a swim and i fucking felt like Sean bloody Connery.

making apple pie tomorrow.

with double cream.

tomorrow can't come fast enough

when your pie is baking you could also bake some cream to produce a basic clotted cream to serve with the pie (and to accompany the double cream).

you don't have to - just saying.

carry on.

it's tomorrow already!

apple pie day; thanks for the tip peter.!!

ima gonna make the chicken stroganoff in this week's smh good weekend.

the pastry bit was mutant but the filling was DIVINE

fuck I'm a lunatic. it was Goldfinger not Thunderball on the idiot box last night. watched it anyway, fell asleep, woke up, climbed into bed, woke and had some very tasty waves at Longy today.

pastry can be a bitch, chrisj. was it shortcrust?

oh god - nigella's cheddar cheese pastry is THE BOMB...lemme find the recipe...
glad we've revived the thread....
here's the double apple pie recipe (don't worry about the different apples - i just used a shitload of grannies, and it was ace).

arthurly, what i'd imagine would be truly delish in one of those babies (aside from the standard slow cooked meat etc, which i'm sure is awesome) would be pot roasted quinces. do yourself a flavour and try it out. this thread has me hungry, dammit.

de.foxus, would that lamb and tomato stew be good in a slow cooker? My parents are giving me their old one and I wanna play with it.

minced lamb ideas anyone?

minced lamb ideas anyone?

Made this a few weeks back. Four out of a possible five.

Bought a 'new' frypan yesterday (op-shop, $2). I cook rarely but like tasty food. A friend moved overseas and I inherited his spice rack. His partner's Italian, so they've got all sorts of weird and wonderful things in there that I have no idea how to use, except to bung some in a stew (meat or/and veg).

do some vegan stuff fools I'm hungry

OK.

Cut up whatever vegies. Stick 'em in a saucepan with a coupla el-cheapo tins of tomatoes. Make lasagne with hommous instead of beachamel in the layers, and a shedload of dried herbs on top.

Mystery secret ingredient I used in my starving UK days when one cookingsworth had to last a week: a product called 'Beanfeast' that really chunked up the sauce and made it yummy yummy. I used to buy it at Tescos but if anyone knows where I can procure some in Aus (preferably Melbs) please let me know because I miss those sachets of lasagne-enhancing goodness.

Use for a quantity of Golden Syrup, preferably not dumplings, preferably not needing egg?
I want to use up the whole bottle up before use-by date (whoops, missed it) because I hate waste but don't mind kitchen experimentation. Are Anzacs made with it? How many biscuits would a plastic squishy bottlesworth make? (I don't have it with me at the moment so don't remember exactly how much is there, but it's almost full.)

http://uk.answers.yahoo.com/question/index?qid=20100207084232AAUAgoT

http://www.seriouseats.com/talk/2009/03/lyles-golden-syrup-good-uses.html

The ginger cake sounds nice. As does ''COCO, THE BURLESQUE WONDER CAKE''.