RSVP Blog

Posted this on the other blog by mistake.Something completely different....an Indonesian fruit and chilli syrup dish...got a bit of a kick.In the gardening blog...Blame the Benign Paroxy...a vertigo thing.I hate it.

Posted by: artizanne at November 11, 2008 8:46 AM

What I find really interesting about Cajun Food is the amount of German, French, French-Canadian, Spanish, American Indian, Africian & Mexician cooking styles that is in cajun cooking, this cooking style would have to be the ultimate in Fusion food cooking

Posted by: outbackdrifter at November 11, 2008 8:25 AM

Posted by: angela11 at November 10, 2008 11:31 PM

Yes Angela cabbage roll that will bite back :)))

Posted by: outbackdrifter at November 11, 2008 7:11 AM

Evening all ...... at last, there it is . Cajun Cabbage Rolls .. I've been waiting for this one ::)) nice work OB

Posted by: angela11 at November 10, 2008 11:31 PM

One more thing about the Picante Sauce below, You can play with the amount of heat you want in this sauce, by cutting back the amount off chillis you put in it & you can also scrap out the seeds before you put it the mix :)))

Posted by: outbackdrifter at November 10, 2008 7:44 PM

~~simonyet at November 10~~~~~
Ohh My!! I have been laughing so much, thank you bubs and you actually capped My name what an honour!
Now ------ Nothing wrong with my self confidence, thank you!
As for my 'rugged good looks' (Character lines -- caused by hard work and now days hard laughter etc.) and here was I thinking that I was no oil painting!
And you called me 'love' *blushing*
I am Definately Not Disillusioned about the 'asset' that I know I am ------ you are by far too stupid to ever find out!
I have printed your post and have underlined your remarks directed at myself, pinned it above my screen so that I might have my daily laughter added to ----- thank you sweetie pie ---- Is that warped enough for you???? hmmmmmm.

*still laughing

cheers, Sue.

Posted by: sindee50 at November 10, 2008 7:37 PM

It still amazes me that my mere existence can so rile somone like Simonyet. Poor man!

Anyway .. pathetic old Nanna that I am .. I have a birthday party to help my daughter cater for this Saturday. I'm really looking forward to that!
I will also take great pleasure in baking 2 lots of Gluten free muffins for the party .. one lot carrot with cream cheese frosting and the other lot chocolate with pear and raspberry centers!

I'm hoping the weather is great too on Saturday so I can wax lyrical about that after , as well as write a blogg about what we partake in on the day!
:-))

Posted by: waternymph47 at November 10, 2008 6:48 PM

Picante Sauce (Medium Hot)

1 can tomato puree
1 1/3 cup water
1/3 cup Spanish onion, chopped
4 fresh Habanero peppers, with seeds,chopped
4 fresh Jalapeno peppers, with seeds, chopped
2 tablespoons white vinegar
1/4 teaspoon salt, rounded
1/4 teaspoon dried minced onion
1/4 teaspoon dried minced garlic

Turn this recipe into a puzzle! [click]

Directions:

Combine all ingredients in a saucepan over medium high heat. Bring to a boil, reduce heat, and simmer for 30 minutes or until thick.

When cool, bottle in 16-ounce jar and refrigerate overnight.

NOTE: For the HOT version of the salsa, increase the amount of fresh peppers to 8 Habaneros and 8 Jalapenos.

Posted by: outbackdrifter at November 10, 2008 6:42 PM

This one is for H2H, I have not tried it yet but it recipe looks good :)))

Cajun Cabbage Rolls

2 heads of fresh cabbage
1 bag medium or long grain rice
2 pounds ground beef
2 pounds ground pork
3 cups Picante Sauce ( l will post the recipe for this sauce)
1 tbsp salt,
1 tbsp garlic powder,
1 tbsp black pepper
1 tbsp Cajun Seasoning
1 tsp chilli flakes

Prepare the whole bag of rice according to directions on the package. Set aside and let cool.
In a large mixing bowl combine beef, pork, picante sauce and seasonings. Take this mixture and combine with the cooled rice. Set aside until your cabbage is ready to be rolled.
Take and boil your heads of cabbage for about 5 minutes so that the leaves come off but hold their shape.
Let them cool enough to handle and pull each leaf off and remove de-vein middle stalk (this helps to make the roll). Stack these as you go.
Once all cabbage is cool enough to handle, scoop with a medium spoon the meat and rice mixture into the middle of the cabbage leaf. Roll and tuck as you would a burrito or enchilada. Place these rolls on a wire rack in a roasting pan. The wire rack needs to be at least and 2 inches from the bottom. Fill the pan with 1 to 1 1/2 inches of water. Bake these on 180c for about 30-45 mins.

Posted by: outbackdrifter at November 10, 2008 6:38 PM

l came across this on the net last night, l think this would go well with fish & chips or to spice up a salad

Cajun Vinegar

1 bottle red wine vinegar
1 tbsp. black peppercorns, coarsely crushed
4 jalapeno chilli peppers, quartered
2 cloves garlic, lightly crushed
1 wine bottle and cork

In a medium-sized enameled (non-metallic) pan, bring vinegar, peppercorns, jalapeno peppers, and garlic just to a boil. Pour into air tight container and let steep for 6 days. Strain and discard . Pour strained vinegar into a clean, dry wine bottle and cork. Store in a cool, dark place.

Posted by: outbackdrifter at November 10, 2008 6:09 PM

G'day OBD ...I did try that ...see my post in the middle about almond and pistachio dukkah.

I'm a firm believer in.... we attract more of what we give energy to.... *smile*

Posted by: marylulu at November 10, 2008 6:06 PM

Posted by: marylulu at November 10, 2008 8:02 AM

Mary, thanks again yes l can see there is alot ways to use it but what l like best is just dipping with a nice wine on lazy sunday afternoon :)))

Posted by: outbackdrifter at November 10, 2008 5:52 PM

This is something else l tried last night, had some pickled yabbies in the fridge & this dip went a treat with them, l think this will go really well with prawns or crab

Cajun/creole seafood/crawfish dip

1 cup mayonnaise
1/3 cup creole mustard
1 tablespoon lemon juice, to taste
1 1/2 teaspoons creole seasoning, to taste

Directions
Mix Creole mustard with the mayonnaise to taste.
Add lemon juice to taste
Add Creole spices to tastetsp.
Refrigerate for about 1 hour.

Then serve :))))

Posted by: outbackdrifter at November 10, 2008 5:37 PM

This is an other base ingredient for Cajun cooking

Cajun/creole mustard

6 tablespoons Dijon mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce

Mix together & into the fridge

I have made this last night & its really good not to hot but if you want you can play around with the amount of tabasco or worcestershire you put in this

Posted by: outbackdrifter at November 10, 2008 5:28 PM

The base of most of the Cajun recipes is the herb & spice mix, this blend seems to be the best

Cajun/Creole Seasoning Blend

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt

Mix together & store in a airtight container

Posted by: outbackdrifter at November 10, 2008 5:20 PM

Its time to get there blog back on track, now let start talking & blogging about great food & how to make it :))

Posted by: outbackdrifter at November 10, 2008 5:15 PM

Simonyet is gretness very smart man who sees all the truth of the bloggers. It makes them very angry and they all come together with the common enemy. Its good the job he does to bring all together and they are friends. Do I know you simonyet, perhaps, you such the good looking man we meet sometimes?

Posted by: happysending at November 10, 2008 4:17 PM

Simonyet

You've explained why everyone else bloggs now please explain why YOU blog. Wouldn't have anything to do with your self confidence, would it?

Posted by: egernia at November 10, 2008 3:37 PM

Posted by: simonyet at November 9, 2008 6:04 PM
"I will post again when I feel there is something beneficial to say"

Simoan..
a) so this is a new tactic for you?
b) you lied (simonyet @ Nov10, 12.39am)

Posted by: decoratress at November 10, 2008 2:41 PM

SiMoan @ Nov10, 12.39am..

WOW Simon.. you certainly are a clever clogs, aren't you? I NEVER would have thought of being aggressive, childish & insulting as a way to find a partner!

Good one, hahaha!

Love your profile, btw (by the way)..
"I do not mind standing out in a crowd & can be the village idiot when necessary, TRY ME"
Congratulations on achieving that, Simon.. you are indeed a stand-out!

Posted by: decoratress at November 10, 2008 2:38 PM

OBD you might also like almond and pistachio dukkah....
Posted by: outbackdrifter at November 9, 2008 8:56 PM
An amazing spice and nut mixture that can be sprinkled on salads or pasta dishes, mixed with olive oil and brushed on pita or pizza dough, or coated on chicken or fish and then grilled. You can also take some great bread, dip it in olive oil, then in the Dukkah... heaven. Enjoy!

Lulu

Posted by: marylulu at November 10, 2008 8:02 AM

Posted by: marylulu at November 9, 2008 7:32 PM

Hi Mary, cashew dukkah is something I have never heard of but now I have look it up........Yum, One more great recipe to add to my collection Thank You

Posted by: outbackdrifter at November 9, 2008 8:56 PM

simonyet at November 9, 2008 6:04 PM . Hopefully we won't be hearing from you then

Posted by: blueyedblond at November 9, 2008 8:38 PM

Actually.. hats off to Simon - you've just given me a brilliant visual. Thanks for your inspiration...frolicking along the beach.. beer in one hand.. spicy skewer in the other.... The subtle waft of coals and garlic permeating the air. Leaving little dents in the soft freshly washed sand. Deep orange ball sinking into the briny in the distance. The sound of laughter and spirits in the distance mingling with the roar of each new wave. The sheer vastness of the desolate beach, now the scene of a picnic-in-progress. Thermals sending the seagulls into an upward spiral. Tall dry strands of grass on the dunes dancing in harmony to lilt of the breeze.

The beads of sweat forming on each unopened bottle standing in the ice-tub. The mural of colour on the cheese-and-fruit platter. Dips, and breads, and olive oil, and sundried tomatoes, and pine-nuts, and dried apricots, and mint leaves, and white linen, and silver cutlery. And bread-sticks, and butter and little jars of jam...

And as I approach the table full of goodies and my friends.... I dance around in the sun singing "Hallelujah!"...ahhhhhhh.... *bliss*

Posted by: heart2heart57 at November 9, 2008 8:26 PM

Posted by: waternymph47 at November 9, 2008 6:05 PM.

:))))

Posted by: outbackdrifter at November 9, 2008 8:12 PM

H2H was that Cajun Blacken Fish recipe any good to you ?????

Posted by: outbackdrifter at November 9, 2008 8:10 PM

Posted by: heart2heart57 at November 9, 2008 5:35 PM
Posted by: heart2heart57 at November 9, 2008 5:41 PM
Don't know yet, but I wil let you know when l do & yes life is full of choices :)))

Posted by: outbackdrifter at November 9, 2008 8:00 PM

Sunday on my own, I usually try to treat myself but was too busy this time...no matter. Have a busy week coming up and a few opportunities to dine out. In Melbourne for a conference, staying somewhere on Lygon....I know there are plenty of places to eat around there, but what is really outstanding?

Posted by: aquamanda56 at November 9, 2008 7:55 PM

Posted by: simonyet at November 9, 2008 6:04 PM

"sitting here watching the sunset", was that why you were poking around my profile & here me thinking that you fancyed me.

Now tell me Simon have we upset you?? :))))

Posted by: outbackdrifter at November 9, 2008 7:54 PM

Mmmm.... psych thesis coming up methinks....
Returning to the subject in hand: looking forward to feedback on those recipes....please.....

Posted by: granatum at November 9, 2008 7:53 PM

Posted by: simonyet at November 9, 2008 6:04 PM - It's interesting to see that you hold that opinion. To me, the blogs are a medium to chat about things on. Not much different really to having a yak at a pub somewhere - all sorts of things come up in conversation.

Again, for me, RSVP is a site that tries to bring people together by hosting various topics - where we can share ideas and opinions, and have a yarn about life in general.

Sure, it ain't a perfect world - things can go off-topic at times and there's always someone willing to stick pins into someone else. Meh - c'est la vie. No different to being down the pub either. Well, actually it is. At least if I get beaten-up in here, I still have all my real teeth.

I guess some of us are still romantics deep down - the mere suggestion of the word 'sunset' congers up many emotions within me. As does discussing a sumptuous meal. I might not be in my idyllic spot right now, but I have been in the past. Sometimes reminiscing is all there is to hold on to for the time being.

I find that these 'Foodie' blogs are a great way for people to share their passion of creating some mouth-watering morsels.

Perhaps you have a favourite recipe you'd like to share with us?

We don't all bite, honest. Well, only into the goodies that are about to be consumed :)

Posted by: heart2heart57 at November 9, 2008 7:44 PM

Posted by: marylulu at November 9, 2008 7:32 PM ... Mmmm... "Dukkah"... :)

Posted by: heart2heart57 at November 9, 2008 7:41 PM

Posted by: simonyet at November 9, 2008 6:04 PM I will post again when I feel there is something beneficial to say. ~~~~~~~~~

OOOOOOOOOOO please Don't bother on my account
and in the mean while if you would kindly grow up a tad, would definately be appreciated.

Cheers, Sue.
(now show your true age and come back with something deservedly nasty)

Posted by: sindee50 at November 9, 2008 7:37 PM

Simon I hope when you do come back you are feeling better about yourself and the world you find yourself in....
Posted by: simonyet at November 9, 2008 6:04 PM

This is a cooking thread ...that's what most people were talking about ..and perhaps being friends as well. When you interrupted.

I'm only new to the blogging and have found there are plenty of warm caring people around and those who like to create angst around themselves.

We had chicken fillets tonight on the bbq and sweet potato also bbqued with cashew dukkah. Delicious.

Posted by: marylulu at November 9, 2008 7:32 PM

Simonyet.....These blogs are open to people of all ages .

I went to your profile and found this little gem of honesty.
"If I were a woman ,I would date me" LOL LOLder.
Watch out girls' there's a new smoothie in town.. ahaaa.
S... be nice... you never know what life may bring your way and could find yourself having your main meal thru a tube....and praying to see another sun set.

Posted by: angela11 at November 9, 2008 7:16 PM

(No slaving here, Garlic, Herb & Tomato lamb shanks in the crockpot, under 5 mins work & its all do
Posted by: outbackdrifter at November 8, 2008 7:51 PM )
OBD you could make a meat lover out of me yet .. drop by with the crockpot sometime ;-)

Posted by: waternymph47 at November 9, 2008 6:05 PM

Yes perhaps I don't fit into your little blogging family who regurgitate same old same old topics on the different threads to the point people forget which thread they are on....yes,, the same old people continually professing to know all wth their profiles hidden and their lives so "single" The little "click" that continually pat each other on the bum..."oh you are so funny, absolutely wicked". "sleep tight and God bless"....I am not here to make friends with absent minded bloggers but I would like to submit a point of view without having to read idiotic lame posts like "men are all after my prize" from a 61 year old hero in her own lunch box and "sitting here watching the sunset" on a bloody food thread. You guys should get each others email addressses and telephone numbers then you wouldn't have to blog that you scratched your nose and stubbed your toe and frolicked on the beach with a new found love.

Every thread on this site is domnated by the same bloggers the same theories and the same point of view.

I will post again when I feel there is something beneficial to say,

Posted by: simonyet at November 9, 2008 6:04 PM

Posted by: outbackdrifter at November 8, 2008 5:56 PM - Thanks for that. Now I have a diemma - THREE great recipes to try. LoL. Oh well, guess I'll just have to do all 3 then :))

Posted by: heart2heart57 at November 9, 2008 5:41 PM

Posted by: outbackdrifter at November 9, 2008 4:30 PM- Posted by: outbackdrifter at November 9, 2008 4:30 PM - Wowsa! Have you had a chance to try them? Wonder what they would be like...

Posted by: heart2heart57 at November 9, 2008 5:35 PM

Hi decoratress :-) a smile and a wave back at you!
Hopefully simonyet will cease to complain at me now my profile is open again!
Reminds me mostly of a rotten little boy in primary school who regularly pulled the ribbons off my hair. Mum said grab him and give him a kiss on the cheek and he will leave you alone after that .. Mum was right !!
Perhaps it's what is called for again :-))

Posted by: waternymph47 at November 9, 2008 5:21 PM

Posted by: heart2heart57 at October 19, 2008 5:34 PM

H2H, You want beleave what I have found....................Yes thats right Cajun Cabbage Rolls :))))

Posted by: outbackdrifter at November 9, 2008 4:30 PM

Posted by: simonyet at November 9, 2008 3:09 PM

Simon l see you are working on your second volume of how to make friends & influence people

Posted by: outbackdrifter at November 9, 2008 4:10 PM

I told you I have trouble counting. I would ask everybody to tell us what they are currently doing, especially on this blog as I find it riveting to know these things as my interest and span of attention is seemingly short lived.

I attract who I attract and I am doing fine.

Posted by: simonyet at November 9, 2008 3:09 PM

simonyet @ Nov8, 11.42pm & Nov9, 8.46am.. (wasn't once enough?)

Of all the posts on the blogs, yours confuse me the most. Marcus we know of old... & despite his best efforts to wind us up, most of us realise that this is his aim & accept his crap with good humour (sorry Mucus, haha) But..

.. if you are trying to attract a woman, why on earth would you be so sarcastic?
Maybe I'm missing something here, but has your way of being brought you success?

Sarcastic humour doesn't always translate well into print.. the tone of voice is a large part of it.
I'm not sure if you like or dislike waternymph47.. does anybody else know? (hi WN.. smiling & waving to you)

Perhaps you could simplify things for the less.. um.. complex(?) amongst us & actually say what you mean without the spin?

Posted by: decoratress at November 9, 2008 1:24 PM

blueyedblond ..that does sound like a lovely evening...

I was spoilt also having dinner with my elder son who is a chef ...smoked chicken salad ..
was amazing ...he does the smoking himself.

If it doesn't rain I think tonight my younger son and I will have a bbq ...I might have a go at some cajun fish (vaguely following the suggestions given here) ..

Have a gorgeous sunday afternoon everyone :)

Posted by: marylulu at November 9, 2008 12:31 PM

Aah poor simonyet .. so sad that you are shut in and unable to cook for yourself .. Though I believe Meals On Wheels are always careful of your nutrition .. if not always very inspiring in what they prepare. I can see why you could become bitter being incapacitated at such a young age! Luckily your computer helps to keep you in touch with the world!
My thoughts and best wishes are with you! :-))

Posted by: waternymph47 at November 9, 2008 11:12 AM

Yes me too, meals on wheels came for my main meal of the day...not sure which one it was as they seem to come randomly. I have a ,main meal of the day and the other 2 are secondary, even the 3rd but I never normally count. Yesterday I frolicked on the beach with a foot massage afterwards,.even with my affliction of toe jam and ingrown toenails but the prize awaits those that see my inner inner inner like really inner self, I even opened for the site of the prize during the said massage....oh I love a good drop of wine...usually an aged 2008 Chardonnay...I know my casks of wine well, I feel sometimes I am much of an expert on casked wine and what ones are really good you know almost Grange standard, ..I am so in I almost feel out with my healthy diet,,,not that I am overweight or have to watch what I eat but I am right there,,you know where there is right ?.... for I would like to poetically describe the black night like dark sort of black nothingness of still darkness...no shadows in the stillness of nothingness dark black depth of the unknown....olive black night....Oh you have to be here

Posted by: simonyet at November 9, 2008 8:46 AM

I have just had a lovely family night. I am in Melbourne for a couple of weeks, my brother is home from the middle east.We had pork and beef on the webber, salad and veges, yummy fruit flan and copious quantities of wine. My youngest son is off to China for a 3 year contract so it will be a while before we are all together again. It was an evening of good food, good wine and excellent company.

Posted by: blueyedblond at November 9, 2008 12:30 AM

Yes me too, meals on wheels came for my main meal of the day...not sure which one it was as they seem to come randomly. I have a ,main meal of the day and the other 2 are secondary, even the 3rd but I never normally count. Yesterday I frollicked on the beach with a foot massage afterwards,.even with my afflication of toe jam and ingrown toenails but the prize awaits those that see my inner inner inner like really inner self, I even opened for the site of the prize during the said massage....oh I love a good drop of wine...usually an aged 2008 Chardonnay...I know my casks of wine well, I feel sometimes I am much of an expert on casked wine and what ones are really good you know almost Grange standard, ..I am so in I almost feel out with my healthy diet,,,not that I am overweight or have to watch what I eat but I am right there,,you know where there is right ?.... for I would like to peotically describe the black night livk dark sort of black nothingness of still darkness...no shadows in the stillness of nothingness dark black depth of the unknown....olive black night....Oh you have to be here

Posted by: simonyet at November 8, 2008 11:42 PM

Posted by: waternymph47 at November 8, 2008 7:35 PM

No slaving here, Garlic, Herb & Tomato lamb shanks in the crockpot, under 5 mins work & its all do

Posted by: outbackdrifter at November 8, 2008 7:51 PM

Having a quiet evening at home .. and while OBD may be slaving over a hot stove or BBQ .. I had my main meal of the day earlier .. and now settled here with a glass of white wine and a platter of fresh fruit ..peach, banana, watermelon strawberries and a few pieces of Crystalized ginger ... and watching a lovely gold & peach coloured sunset accross the lake.
Someone has to do it :-)

Posted by: waternymph47 at November 8, 2008 7:35 PM

Try Halibut for your blackened fish.......if you can find some: maybe a long trek.....or a long long swim!
While in Alaska, yesssssssssss!

Posted by: granatum at November 8, 2008 6:39 PM

Posted by: granatum at November 8, 2008 4:57 PM

this looks great, will put this one away to try later ..........Thanks :)))))

Posted by: outbackdrifter at November 8, 2008 6:14 PM

these Cajun/Creole crawfish boils are really interesting me, as far as l can see they are the same as our yabbies & I have never seen yabbies cooked like this, they so many different recipes for this, you could really make it your own with abit of experimenting ..........this one l have to try :)))))

Crawfish Boil

10 pounds live crawfish
2 oranges, cut into thick rounds
2 lemons, cut into thick rounds
1 garlic head, cloves separated and peeled
1/4 cup salt
2 tablespoons ground black pepper
1 tablespoon chili powder, preferably homemade
2 teaspoons cayenne
2 bay leaves
8 to 12 small new potatoes
4 ears corn, cut in half
1 pound small boiling onions
Salt, freshly-ground black pepper and cayenne to
sprinkle over the crawfish and vegetables

Rinse crawfish well. Put them into a large pot of water and let them sit for about 30 minutes (you can skip this soaking process if the crawfish are farm-raised and purged of mud). While the crawfish bathe, pour 4 to 5 gallons of water into a large stockpot. Add to it the oranges, lemons, garlic, salt, black pepper, chili powder, cayenne and bay leaves. Bring the water to a boil, and cook the spices 10 to 15 minutes. Add the potatoes, corn and onions. After the liquid returns to a boil, cook the vegetables for 5 minutes.

Drain crawfish from their soaking bath, and ad them to the stockpot. After the liquid again returns to a boil, cook the crawfish for 10 to 12 minutes. Remove the pot from the heat, cover it, and let the crawfish and vegetables steep in the liquid for 10 minutes. Drain the liquid from the pot.

Serve everything heaped on big platters, with plenty of newspapers on the side to soak up drippings from the peeling and eating, all done with the fingers. Sprinkle salt, pepper, and cayenne over the crawfish and vegetables as you eat, and, after you break off the tails, be sure to suck the fat from the crawfish heads.

Serves 4.

Posted by: outbackdrifter at November 8, 2008 6:08 PM

How about this for blackened fish?
5 teaspoons paprika, 1 teaspoon oregano, 1 teaspoon thyme, 1 teaspoon cayenne pepper, 1/2 teaspoon black pepper, 1/2 teaspoon white pepper, 1/2 teaspoon garlic powder. Mix together, allow the fish to rest..in the fridge, however, bring up to room temperature before bbq.
I tend not to use dried anything, preferring fresh herbs, and ditto garlic..guess it depends what is in the pantry.

Posted by: granatum at November 8, 2008 6:04 PM

Posted by: granatum at November 8, 2008 4:57 PM - Thanks for that. Now I have 2 recipes to try :))

Posted by: heart2heart57 at November 8, 2008 6:03 PM

Posted by: heart2heart57 at November 8, 2008 5:02 PM

H2H, Funny you should say that ...........How about this one l just found it online :)))

Cajun & Creole Site
Sandie Jarrett
BellaOnline's Cajun & Creole Editor

Cajun Blackened Fish Recipe

Love fish, but hate cooking it indoors? Cook traditional Cajun Blackened Redfish outdoors in a cast iron skillet or grill plate atop a gas grill. Better yet, pull out the propane burner from your turkey deep fryer and use that for your heat source.

This recipe, inspired by Paul Prudhomme’s classic Blackened Redfish recipe, is not hard to make if you read all of the instructions carefully and have everything ready before you begin cooking.

Serves 6

1/2 pound plus 4 tablespoons unsalted butter (2-1/2 sticks)
6 fish fillets, 6 – 8 oz. each and cut 1/2 inch thick
7 tablespoons Blackened Fish Seasoning Blend(see link to recipe below) or use Chef Paul’s Blackened Redfish Magic

Bring the fish up to room temperature before cooking. Prepare the seasoning blend. Melt the butter in a skillet. Keep warm and melted. Place serving platter or plates in a 250°F oven. Put 6 tablespoons of the melted butter in an oven proof dish or bowl and put in the oven with the serving platter to drizzle over the fish just before serving.

Heat a large cast iron skillet over very high heat until it is very hot – and almost forming ash in the skillet bottom, about 6 - 9 minutes.

Dip the first piece of fish in the skillet of warm, melted butter, coating both sides. Set the fish down on a clean service (plastic wrap, plate). Sprinkle evenly with seasoning mix on both sides. Immediately place fish in the hot skillet. Pour 1 teaspoon butter on top of the fish. Cook until the underside forms a nice crust, about 2 minutes. Turn the fish over and pour about 1 teaspoon of butter on top. Cook about 2 more minutes, or until done. The fish should be white and flaky inside. Transfer the cooked piece of fish to the platter in the oven. Wipe the skillet with a clean cotton cloth (old dish towel works great) taking care as the skillet will be very hot!

If the skillet becomes too crusty or hard to wipe out, scrape the skillet with a spatula and then turn it over on top of the flame to burn out the crusty bits. Wipe the skillet out with a cloth. Again, be careful when handling the skillet as it is very hot.

Return skillet to heat source and repeat the process for each fillet. Prepare and cook one fillet at a time. Wipe down and dry the surface you put the fish on for seasoning (or use clean plastic wrap).

To plate, place a fillet, crustier side up on a warm plate and drizzle with melted butter. To serve on a platter, arrange the fillets in a single layer (crust will become soggy if you stack the fish fillets). Serve immediately, with melted butter (for drizzling) in a dish on the side.

Cook’s Notes:
Any firm fleshed fish will work well in this recipe. The original recipe called for Redfish, but red snapper, salmon or tuna steaks, tilefish, etc. as long as the fillets or steaks are cut 1/2 inch thick.

Always remember that the skillet is very hot so use protective mitts or heatproof chef’s gloves.

When you pour the melted butter on the cooking fish, the butter could flame up so be careful.

Only cook 1 piece of fish at a time and for best results, season each piece right before popping it into the skillet.

Sesoning Mix Recipe

Blackened Fish Seasoning Blend Recipe

Just the right amount of 'heat' makes this blend perfect for seasoning blackened fish. Use 1/2 (about 7 tablespoons) of this blend for my Cajun Blackened Fish Recipe. Lightly sprinkle on French fried potatoes the second they come out of the fryer for 'Kicked-up' Fries!

Makes 3/4 cups

2 tablespoons sweet paprika
2 tablespoons sea salt
2 tablespoons onion granules
2 tablespoons garlic granules
2 teaspoons ground cayenne pepper
1 tablespoon + 1 teaspoon ground pepper
2 teaspoon dried oregano leaves, crushed
2 teaspoon dried thyme leaves, crushed

Combine all of the herbs and spices in a bowl and blend. Put in a container with a tight fitting lid and store in a cupboard, away from heat and light. Shake or stir to re-blend before each use.

Cook's Notes

For a finer texture, pour all ingredients in a food processor and pulse several times. I have an inexpensive electric coffee grinder that I use exclusively for grinding herbs and spices. It is handier to use than a bulky food processor and just requires a quick wipe with a paper towel to clean!

Posted by: outbackdrifter at November 8, 2008 5:56 PM

Posted by: outbackdrifter at November 8, 2008 3:47 PM - Thanks for that. I might actually give that a whizz tomorrow. In the mean time, keep your peepers open for a good blackened fish recipe :)

Posted by: heart2heart57 at November 8, 2008 5:02 PM

Hi, have this recipe for Blackened Chicken...maybe use for fish?
this dry rub on the skin of chicken blackens to a tasty crunchy coating during the cooking, leaving the flesh inside juicy.

2 cloves garlic, 1 tablespoon freshly ground black pepper, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 tablespoon paprika, i tablespoon caster sugar, 2 teaspoons chilli flakes,1 teaspoon English mustard powder, I teaspoon salt.
Mix together in a large shallow dish, Roll the chicken in the spice mixture, and leave 5-10 minutes, BBQ over medium coals 30-45 minutes turning occasionally, until the skin is blackened, and chicken cooked through.

Posted by: granatum at November 8, 2008 4:57 PM

Posted by: heart2heart57 at November 8, 2008 2:28 PM

H2H, Cajun cooking is something l would really like learn more about, so this summer is for learning a new cooking style, I really love the little l have had over, its a great blend of styles, herbs, spices, meats & flavours, Hmm blacken fish sounds great this is something l have check it out.

Anyway here is a maranate for you & the only Cajun recipe l know..........YET :)).
Its for chicken & l really like it

1 cup white vinegar
2 tablespoons Tabasco
2 tablespoons dried thyme
2 tablespoons cayenne pepper
1/4 cup garlic powder
4 teaspoons salt
1/2 cup brown sugar
1/4 cup honey

Mix all together & pour over chicken Refrigerate overnight

Then BBQ & enjoy

By the way garlic & herb lambshanks with spuds for tea tonight........crockpot of course :))))

Posted by: outbackdrifter at November 8, 2008 3:47 PM

Posted by: outbackdrifter at November 8, 2008 12:56 PM - Now you're talkin! Cajun. Would love to know how to get Blackened Fish to turn out properly. I can get it black, but haven't found the knack yet to get it like the resto's serve it. "Lousianna" make some great spice mixes, but I still have to get the 'black' happening...

Posted by: heart2heart57 at November 8, 2008 2:28 PM

Im with H2H, its time to fire this blog up, can anyone cook Cajun or has someone had a great Cajun meal & what about Cajun BBQ ? :)))))

Posted by: outbackdrifter at November 8, 2008 12:56 PM

Well... y'alls would realise by now that down here in da Say-outh... Spring is finally upon us:)

Time to get those old cobwebs out of the 'Webber', spruce up them Barbie Tongs, and get some serious 'grillin' happening.

Anyone got a Fav they like to toss on top of the sizzling coals? Something that gets an "Oooo... Ahhh... what's in this?" response?

Let em rip... :)

Posted by: heart2heart57 at November 8, 2008 1:10 AM

Re catering. I am organising a holiday buffet dinner for my work and wonder if anyone can recommend a catering company in the Perth metro area.

Posted by: jjjei at November 5, 2008 10:47 PM

Posted by: istj54 at November 2, 2008 12:35 PM. Yuk. Thanks for the visual. But now that you get it as is was intended, LoL. There's probably a number of other useful things as well, such as towel rack, pantry step ladder, or perhaps as a fountain in the garden? Neville the Priapus. Great conversation piece that would be...:)

Posted by: heart2heart57 at November 2, 2008 2:46 PM

H2H...my initial reaction to your last advice was a spontaneous ewwwww...thinking custard filled...but then saw your "point" realising you were not being so crass...he's beginning to sound so handy that I may need to go shopping...or could I just describe him in my ideal partner section and see what happens:)

Posted by: istj54 at November 2, 2008 12:35 PM

Posted by: istj54 at November 2, 2008 10:37 AM - He could come in handy of there's donuts around though ;)

Posted by: heart2heart57 at November 2, 2008 11:28 AM

...best he stay away from the salads too...

Posted by: istj54 at November 2, 2008 10:37 AM

Posted by: istj54 at November 1, 2008 7:55 PM - Sure he can cook... but don't let him turn anything on the Barbie... lmao

Posted by: heart2heart57 at November 2, 2008 9:39 AM

Well guys when I just read your posts I had to google what a priapus actually was:
"In Greek mythology, Priapus (Ancient Greek: Πρίαπος) was a minor rustic fertility god, protector of livestock, fruit plants, gardens and male genitalia. His Roman equivalent was Mutinus Mutunus. He was best noted for his huge, permanently erect penis, which gave rise to the medical term priapism" thanks Wiki...all I can say is...hmmmmmmmmmm...can he cook?

Posted by: istj54 at November 1, 2008 7:55 PM

Posted by: istj54 at November 1, 2008 8:39 AM - Psssst - if you're gonna get a priapus, don't get one that looks like a penis. Unless, of course, you want to give your neighbours a good talking point... :)

Posted by: heart2heart57 at November 1, 2008 4:10 PM

Posted by: laughsandtalks at November 1, 2008 1:21 PM - AHA! So it's *you* who has mozzed the 'Mighty Demons'! As punishment, you have to invite us all around for lunch. Can I put my order in now? :)

Posted by: heart2heart57 at November 1, 2008 4:05 PM

istj54 November 1, 2008 8:39 AM
Sounds like you need a priappus rather than a gnome.
My terra cotta gnome, painted in Melbourne footy club gear has been almost completely overgrown by the Lomandra he used to guard.
Probably appropriate considering the Demon's conspicuous lack of succes on field recently.
Cheers Marcus

Posted by: laughsandtalks at November 1, 2008 1:21 PM

...well, the birds are singing this morning and I am off to buy a new gnome to start building some new memories with...and I might even make him some lunch.
My favourite weekend lunch is to maybe make one thing from scratch and then fill it out with loads of deli goodies and greak bakery bread...and a nice light wine...some music from auntykaz's collection and who knows what Saturday night will be like:))
Food can be such an aphrodesiac.

Posted by: istj54 at November 1, 2008 8:39 AM

Posted by: istj54 at October 29, 2008 10:05 PM - The good thing about Gnomies is that you can always get another one. He will forgive you for ditching the 'old one'. In fact, he can even bring some of the old one back with him. Honest...

Posted by: heart2heart57 at October 30, 2008 8:23 AM

I feel so sad, guilty and shallow that I did away with my little, plastic gnome. He was such a cheerful little fellow and I did love him very much...and just 'cos he lost his colour and he wasn't the real deal... I threw him away...home cooked, or catered...obviously I am just catered.

Posted by: istj54 at October 29, 2008 10:05 PM

Just to tie this in with the blog... haha, my horses had takeaway today - they squeezed through the gate that I cant shut cause the tractor broke down half way through it and opened the hay shed door - stepped on the tracks and squished them so I can't get the door shut and helped themselves....

Posted by: willow29 at October 26, 2008 4:17 PM

Owwwkaaay . . . here you go. . . I just dun gotit fer you special, at the markets like.

*small male gnome wif white beard n pipe, wif green jacket, red duds, holdin' a wheelbarra wif carrots n stuff*

Now you gunna be my friend again or wot?

No more grumpy or nuffin'.

: ))

Posted by: glitteringblue at October 26, 2008 2:23 PM

Oi! Glitter! I want my Gnomie back. The one wot you dun backward donkey kicked. The other one is gettin all lonely like. I know they're both males - bit of a worry that (not that there's anything wrong with that LoL), but his colours are starting to fade with all the sunlight (daylight savings???), and he needs his mate back so that they can sit in the garden together and do whatever it is that Garden Gnomies do (and I ain't gonna arkz either - nuh-uh)

:)

Posted by: heart2heart57 at October 25, 2008 8:29 PM

Confucius say: "Wise fairy sit on mushroom. Pregnant fairy sat on toadstool..."

Posted by: heart2heart57 at October 24, 2008 11:55 PM

She's sick from eating those goldtops! :)

Posted by: willow29 at October 22, 2008 9:09 AM

Posted by: glitteringblue at October 22, 2008 8:32 AM - Hey... and ease up on my Gnomies, ok? I only have one left (something smasheddaded my other one :( )...

Posted by: heart2heart57 at October 22, 2008 8:42 AM

h2h . . . sick pup . ..

: )))))

Oh I know, I know!! (and loving it!)

Posted by: glitteringblue at October 22, 2008 8:32 AM

Posted by: glitteringblue at October 21, 2008 9:46 PM - ur one sick puppy...

Posted by: heart2heart57 at October 21, 2008 11:05 PM

GB... you be one malicious whip-cracker, yanno... :)

Posted by: heart2heart57 at October 21, 2008 11:03 PM

Too late! . . . they were sort of golden on top . . . mmm . . .pretty colours . . . the gnomes are moving . . .haaeeyy Wooiiilllooow . . .haha

Posted by: glitteringblue at October 21, 2008 9:57 PM

Are those really mushrooms? no? Make sure GB doesnt eat them! :)

Posted by: willow29 at October 21, 2008 9:49 PM

cooool.

no, no their fine, just fiiinne . . .nuther peice of bruschetta?

*kicks gnome with backward donkey kick, looks quickly side to side to see if anyone seen it* *grrr*

Posted by: glitteringblue at October 21, 2008 9:46 PM

...I'm in...as long as the gnomes don't eat too much.

Posted by: istj54 at October 21, 2008 9:31 PM

h2h ~ it's head just came off by itself! When it fell over! I wasn't even never anywhere near it even!!!.

Man, you come over here for a bit of cabbage roll and peace n quiet and then it's "no hiding or trashing" "ner ner ner" "ner ner ner" . . .

No . . seriously . . . . lets make us some yummy bruschetta, crack a couple of icy cold Peronis, kick back on the deck chairs and watch the garden grow . . . waddaya say H2? . . . you too '54?, amberlight?

Posted by: glitteringblue at October 21, 2008 9:24 PM

Posted by: glitteringblue at October 20, 2008 11:26 PM - no hiding under the mushrooms... or trashing garden Gnomies... ok? :)))

Posted by: heart2heart57 at October 21, 2008 8:31 PM

...mebbbeee...I can google recipes with the best of them...or, just maybe, we could come up with our own:))

Posted by: istj54 at October 21, 2008 8:20 PM

Hi guys, can I stay here where its nice, between you guys and the kababs (and cabbage rolls), between Moe on one side and Womble on the other it's madness out there . . . : )

Posted by: glitteringblue at October 20, 2008 11:26 PM

Posted by: istj54 at October 19, 2008 7:30 PM - Hmmm... are you offering??? LoL

Posted by: heart2heart57 at October 20, 2008 8:07 PM

H2H.... I'm sure could do an excellent job of them your self ;)

But if you have trouble... we might be able to help out.

Posted by: aquamanda56 at October 19, 2008 10:58 PM

Posted by: heart2heart57 at October 19, 2008 5:34 PM
I am really surprised that you are having trouble making cabbage rolls.
I have seen some of the recipes you have put forward here and cabbage rolls – good cabbage rolls are not that hard to make.
Here is the Hungarian version - sour cabbage heads are available from most good deli’s if you do not wish to blanc your own.
1 kilo good quality mince beef
Add half a cup of rice
salt and pepper to taste
1 egg
brown 1 medium onion

mix well and wrap in cabbage leaves
lay into a deep baking dish

250 grams double smoked bacon diced
and 1 tin of sauerkraut

Add bacon and sauerkraut on top
Add water to just cover and cook in oven – yes – oven
For approx I hour

Now here comes the tricky part – the sauce
Add 4 tablespoons of plain flour to a good olive oil
Brown on low heat
Take of heat
Add 3 cloves of garlic – grated
And 1 teaspoon of a good Hungarian paprika
Mix quickly of the heat and ladle some of the liquid from the cabbage rolls
Mix well
Now pour on top of cabbage rolls evenly and place back in oven for half an hour

Don’t forget the dollop of sour cream and crusty bread of course

I hope this may help – can’t go wrong
Enjoy

Posted by: forevernow1 at October 19, 2008 8:58 PM

...or maybe someone to make them with:))
Lots of recipes...bit like dating, getting the ingredients right eh?...and working out if you prefer a wine or a tomato based sauce...hmmm?

Posted by: istj54 at October 19, 2008 7:30 PM

give...me...Cabbage Rolls! :)

Posted by: heart2heart57 at October 19, 2008 5:34 PM

Thanks sonny51....I hope you enjoy them :)

Posted by: aquamanda56 at October 18, 2008 9:33 PM

aquamanda56 thanks :) the cabbage roll recipe is very much like my own :) and thanks again for the croquette recipe, I will surprise my family witrh that one :)

Posted by: sonny51 at October 16, 2008 7:58 AM

Cabbage Roles:
Stuffing
1 large onion
1tblsp olive oil
1kg ground beef or lamb
1/2 cup short grain rice
1 tomato, chopped and peeled
2tblsp chopped parsley
1tsp
chopped dill or mint
1/4 tsp ground cinnamon
salt and pepper

gently fry onion until soft. Mix into meat with remaining stuffing ingredients, seasoning to taste with salt and pepper. Divide into 24 portions.

other ingredients
24 Cabbage leaves
2 cups stock or water
1 tblsp butter
salt pepper

Blanch cabbage leaves in boiling salted water for 7 mins.
Drain and cut out thick centre on larger leaves.
Place 1 portion of stuffing on base of leaf, turn up base, fold in sides and wrap neatly in a firm roll.
Pack rolls closely together, seam side down, in a deep pan lined with a cabbage leaf.
Add stock or water, butter, salt and papper.
Invert a heavy plate on top of rolls and cover pan tightly.
Simmer for 1 1/2 hours.
When cooked drain off stock carefully and transfer to a small saucepan, which can be reduced to make egg and lemon sauce or a tomato sauce to serve with the rolls.

Posted by: aquamanda56 at October 15, 2008 11:30 PM

CHICKEN CROQUETTES:
250gms chicken thigh fillets
1tblsp butter or oil
1/2 cup sliced shallots or spring onions
1/2cup finely diced carrots
1/2cup finely sliced green beans
1 tsp salt to taste
1/4 tsp white pepper
1 tsp chicken stock powder
2 cups thick white sauce
dry bread crumbs for coating
3 tblsps sesame seeds, optional 3 eggs, beaten, oil for frying
( if you want to spice it up a bit also add 1 tsp chopped green chilli and 2 tblsps chopped fresh coriander)

Cut chicken into small dice, discarding any pockets of fat. Heat butter or oil and on low heat cook shallots and carrots for 5 mins. Stir in chicken until no linger pink. Add beans ( and chilli ) and cook until liquid evapourates. Chicken and vegetables should be tender. Season with salt and pepper and chicken stock powder.

Mix in white sauce ( and coriander) , refrigerate until cold and firm before shaping spoonfulls into croquettes, Dip each into breadcrumbs(and sesame seeds mixed together). press on firmly, then dip into egg and coat again with breadcrumbs. leave croquetts to dry for 30 mins before frying in hot oil for 2 mins, just until golden brown. Drain on paper towels........... For thick white sauce use 60gms butter with 4 tblsp plain flour and 2 cups milk

Posted by: aquamanda56 at October 15, 2008 11:17 PM

Posted by: outbackdrifter at October 15, 2008 3:46 PM - Thanks for the Cabbage Rolls recipe OBD. Might hve to give that a try. My makes them, and does a darn good job too. They're just a bit fiddly to make and get right - perfect to buy at a Russian/Jewish/Hungaria/East European deli! LoL.

Posted by: heart2heart57 at October 15, 2008 8:31 PM

OBD and H2H can come and cook for me anytime :) You gentlemen seem to know your way around the kitchen very well, and I hope the ladies you eventually have by your side will appreciate this talent :)) BTW I do mean this sincerely

Posted by: sonny51 at October 15, 2008 5:32 PM

aquamanda56 thank you...looking forward to it :)

I am also of dutch heritage on mother's side of the clan. If you find it and post it I will also give the recipe to my daughters.

My style of cooking is mainly a mix of German and Mediterranean (step dad's influence)

Thanks again

Posted by: sonny51 at October 15, 2008 4:40 PM

I have a Greek recipe for cabbage rolls that is quite good.(ex was Greek)...will look it up later

Posted by: aquamanda56 at October 15, 2008 4:34 PM

Posted by: heart2heart57 at October 11, 2008 6:34 PM

H2H,try making them, from what l can see they are not to hard to make :)))

Ingredients:
4 large cabbage leaves
1/4 pound ground beef
1/4 pound bulk pork sausage
1/4 cup chopped onion
1/2 cup cooked rice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 egg
1 cup tomato juice
2 tablespoons brown sugar, optional

Directions:

In a large saucepan, cook the cabbage leaves in boiling water for 5 minutes; drain and set aside. Meanwhile, in a large skillet, brown the beef, sausage and onion over medium heat until meat is not longer pink; drain. Stir in rice, Worcestershire sauce, mustard and egg; mix well.

Spoon about 1/3 cup onto each cabbage leaf. Fold in sides and roll up leaf; place with seam side down in a greased 11-in. x 7-in. baking dish.

Pour juice over rolls; sprinkle with brown sugar if desired. Cover and bake at 350° for 50 minutes. Uncover and bake 10 minutes longer.

Posted by: outbackdrifter at October 15, 2008 3:46 PM

Posted by: sonny51 at October 15, 2008 2:43 PM; Being of Dutch heritage, I have made croquettes before, chicken ones, yum. It is quite easy. I have a recipe somewhere so will post it later on

Posted by: aquamanda56 at October 15, 2008 3:40 PM

Posted by: sonny51 at October 15, 2008 2:43 PM

Sonny, I'm not familiar Dutch croquettes, so I surf the net awhile and found this recipe l hope this helps

Ingredients
1 lb Italian sausage
1 lb ground beef (can substitute ground turkey instead)
1 ounce meatloaf seasoning mix (1 McCormick seasoning package)
1/4 cup dry onion soup mix (1 package)
3 tablespoons dried chives
Sauce
1/4 cup butter
1/2 cup flour
1 cup milk
1 cup beef stock
3 tablespoons dried chives
Breading
2-3 cups all-purpose flour
3 eggs
3 tablespoons water
2-3 cups dried breadcrumbs, chopped fine
vegetable oil, for deep frying

Directions

Brown and cook sausage and ground beef in large frying pan. While browning, add soup mix, meatloaf seasoning, and chives.

Sauce instructions: melt butter in separate saucepan.

Add flour to butter, stirring well.

Add milk and beef stock to butter mixture.

Stirring continually, cook until thickened.

Add sauce to meat mixture.

Let cool in refrigerator. (usually overnight).

Shape Meat Mixture into 2 inch logs (croquettes).

Make egg mixture by mixing eggs and water together with whisk until blended.

Place on separate dinner plates: flour, egg mixture, and fine bread crumbs.

Roll croquettes into flour, then egg mixture, then bread crumbs. May repeat if desired.

Cool again in the freezer, or refrigerator until hard, but not frozen.

Deep fry at 375 degrees in hot vegetable oil until browned, 4-6 at a time.

Serve hot

Posted by: outbackdrifter at October 15, 2008 3:37 PM

does anyone here know how to make dutch style croquettes??? I have to date not found a recipe for it.

Posted by: sonny51 at October 15, 2008 2:43 PM

Funny - spaetzle has never been a favourite of mine. I guess it all depends on how good the 'gravy' is that it's served with :) But yah, the 'delicatesse' sure is good tucker...

Posted by: heart2heart57 at October 14, 2008 7:52 PM

Heart2heart57 I made cabbage rolls the other night for dinner :)) they turned out pretty well I might add. I have two ways of making them, one way is with a tomato based sauce and the other is with egg and lemon ( which is a southern european method I learnt from my father). You being austrian would also enjoy spaetzle, sauerbraten, sauerkraut, knackwurst amongst other delikatessen:)

Posted by: sonny51 at October 14, 2008 8:36 AM

... still searching for cabbage-rolls...

Posted by: heart2heart57 at October 11, 2008 6:34 PM

...sorry to get your hopes up, H2H, no cabbage rolls to be had...I was the most disappointed as I ahd thought one would be nice for lunh...had to settle for a Swiss grain cheese one instead...I did notice a Swiss butcher up on North rd near the corner of Jasper though...so excursion not a total loss:)

Posted by: istj54 at September 25, 2008 1:43 PM

munchkin at September 24, 2008 4:14 PMI met Guy Pierce's mum in the old pool room bar at the back of the Prince of Wales one night; I think before LA Confidential was released. Good night that one.

Gotta love Circa. Latest visit was a birthday dinner there. Great- they could camp up the wait staff a bit though....
Cheers Marcus

Posted by: laughsandtalks at September 25, 2008 2:09 AM

H2H..Not unlike the old tschuss..(pronounced shoessss).

Night all......."G"

Posted by: amdoingit at September 24, 2008 11:37 PM

Posted by: istj54 at September 24, 2008 9:52 PM - Kewl. But then I guess I'd better go pick them up LoL. I'm sure they won't be much good in a month of two's time..

Posted by: amdoingit at September 24, 2008 10:25 PM - Endeavour Hills Shopping Centre should be easy enough to find in the Melways - outbound on the Monash, you'd take take the Heatherton Rd turn-off and follow your nose. It's a mile or two up the road. I'm pretty sure it's called "Deni's Deli', and it is more towards the back of the centre, on the left. You should be able to smell the lovely smoked-goods before you there :)

Posted by: heart2heart57 at September 24, 2008 11:31 PM

Posted by: amdoingit at September 24, 2008 9:14 PM "Servus" works for me :)

Posted by: heart2heart57 at September 24, 2008 10:33 PM

H2H@9.31pm... That Endeavour Hills one would be easy for me.. A bit more help with address would be great. Can you not see me taking the Heatherton Rd, exit and then wella...where to from here???
I don't think the helpless look that WB described for the slopes would work too well with a traffic jam. Mmmm..Will give this little exercise some thought methinks!!!.. "G"

Posted by: amdoingit at September 24, 2008 10:25 PM

I'll check tomorrow and put your name on them all:))

Posted by: istj54 at September 24, 2008 9:52 PM

Posted by: egernia at September 24, 2008 8:10 AM - Ah! Of course *snaps fingers*. The Polish/Slav deli's do a lot of the good gear too. I completely forgot about the one down at Endeavour Hills. Thanks for reminding me. They have all sorts of goodies down there - meats, sausages, breads and cheese, as well as a wonderful range of condiments, paprika's, herbs, spices, and stuff I've never seen before too.

They also have a bottle-o that stocks a comprehensive range of rocket-fuels from that part of the world. Might be worth a bell Amdoingit - just jump off the Monash at Heatherton Rd and you're there in 5 mins. Back onto the Monash and you're still heading towards Mornington. Nice easy run on the way down...

Posted by: heart2heart57 at September 24, 2008 9:31 PM

Posted by: istj54 at September 24, 2008 8:54 AM - Ooooo.... a Russian Deli you say? Hmmm.... do they do cabbage rolls at all? If so, I'll have to deplete their stocks somewhat... :)

Posted by: heart2heart57 at September 24, 2008 9:22 PM

Posted by: istj54 at September 24, 2008 8:55 AM - No, I'm Australian of Austrian descent. What I meant is that often the only place to get good "German" small-goods is from Swiss butchers...

Posted by: heart2heart57 at September 24, 2008 9:17 PM

H2H..Vielen Dank or Dankeschon.. Whichever you prefer.. Have noted Fleischers (gotta agree... Love the name!!).. and will check both it and the Bayswater one out when I go to Wantirna again in the next few weeks. .
Cheers......"G"

Posted by: amdoingit at September 24, 2008 9:14 PM

Posted by: amdoingit at September 24, 2008 10:30 AM - Ditto on the 'home tucker'. There's a butcher in Bayswater that I can't remember the same of that still does continental smallgoods, and a Swiss one around the corner there near Aldi.

'Fleischers' (no, I'm not joking LoL) in Boronia sell great pork etc. and 'seasonal' stuff like Breinwurst. I think I've managed to score a Bluetwurst from them once as well. 'Leberkaas' is usually fairly common, and they do a good one. It would pay to ring them to see what they have in stock at the time. I could only find them under the Yellow Pages, not the White pages, which seems a bit odd.

Posted by: heart2heart57 at September 24, 2008 8:52 PM

Campoven saltbush mutton
1 cup of port
leg of saltbush mutton
Olive oil
4 cloves garlic
half a doz tips of oldman saltbush
small handful rosemary sprigs
Sea salt
ground black pepper
Method
Cut tiny pockets into the meat, then thickly slice the garlic and poke these into the meat. Rub the shoulder with olive oil and put it into a lightly oiled camp oven. Strip the rosemary leaves from the stalks and scatter over the meat season well with salt.
Pour port over the leg season well with salt & pepper
Cook for about 3 hours at high/low heat, you will know its cooked when meat is soft to the touch.
Rest it, covered, for at least 20 minutes before carving.

Posted by: outbackdrifter at September 24, 2008 5:55 PM

All your's unknown... Will organise it soon.... "G"

Posted by: amdoingit at September 24, 2008 5:05 PM

boxes boxes where for art thou..................

ta "G" some would come in handy

xx

Posted by: unknownauthor at September 24, 2008 4:26 PM

Posted by: musicteacher at September 22, 2008 1:51 PM
funny what people think.I met Guy Pearce at a party I was invited to by a lovely but taken director,and spoke to him about his cat,and his then work on the Snowy Mountain series.He was telling me that they had to speak slowly because Americans could not understand otherwise.I did not know who he was as I never watched Neighbours,but he looked familiar.When i got home,I asked my producer friend who he was and she told me..oh,i said .Nadine Garner was there too.nice girl.

Such a namedropper MT... just kidding, but back on track I went to Circa for lunch yesterday, still just as good as I remembered.

As for the homecooked or catered question... well I inherited a genetic predisposition to burn water (my mother once torched the kitchen while making fondue) so for the safety of everyone involved, bring on the caterers.

Posted by: moniquen at September 24, 2008 4:14 PM

This is a crucial question for the Spring Racing Carnival. I'm interested in knowing if there are any single VRC members who are planning to go to the races.

Catered or home prepared, in the car park or in one of the dining areas, it's all good, if the company is good. :-)

Posted by: verydrymartini at September 24, 2008 12:25 PM

Unknown, I've seen you there... chomping on your kransky and saurekraut roll...

Hey.. if you need boxes sing out ok... I've got oodles.!!!!! That'll boggle a few minds won't it ??f...... Cheers...."G".

Posted by: amdoingit at September 24, 2008 11:08 AM

H2H....Am regularly on the road from here to the mornington peninsula so if there's one en route pray tell... My oldest would love me forever if I landed with a fresh parcel of goodies for him..
Relate to the fat/cholesterol content but hey.... it's "home" tucker and you gotta admit.. It's bloody beautiful...
Cheers......"G"

Posted by: amdoingit at September 24, 2008 10:30 AM

Thanks for that egernia.. Am actually in Brunswick a fair bit so only a hop skip and jump away. Try to time my trips to coincide with the Vic Market days but may just call in and check out the Preston one. I do know where it is so what days are they open?
Cheers......."G".

Posted by: amdoingit at September 24, 2008 10:25 AM

Strangely enough, a lot of them are Swiss for some reason...H2H...born in Switzerland perhaps:))

Posted by: istj54 at September 24, 2008 8:55 AM

There is a fabulous Russian Deli in Carnegie that sells all those unusual goodies too:))yum, yum!...no need to do all the work yourself these days.

Posted by: istj54 at September 24, 2008 8:54 AM

If you're ever out in the northern suburbs of Melb. Preston Market is the place to go. There is a Polish Deli there that stocks everything
European. They have fresh cooked Leberkase and the smell is divine. I buy a thick 10cm slice then slice it thinner and lightly pan fry it. They also sell all the wurst's including the onionwurst (sweibewurst?) the braunschweiger (ham paste-yum), 5 different sorts of liverwurst, knuckwurst, blutwurst, bratwurst and so on. The kransky's are great too as are the Polish sausages.

G, the sommerfest is on 9th November and its actually the Spring Festival. :-)

Posted by: egernia at September 24, 2008 8:10 AM

Posted by: amdoingit at September 23, 2008 9:40 PM

bought some the other day 'G' fabulous hadnt had it for over 25yrs. dont mind pumpernikel either

leberkase now thats something i have not had for about 5 yrs and we must have been to the same place in the vic market

Posted by: unknownauthor at September 24, 2008 2:32 AM

Posted by: amdoingit at September 23, 2008 9:40 PM - There's still a few 'butcher' shops down here in the South East that make all the 'good stuff'. Strangely enough, a lot of them are Swiss for some reason. The market has really shrunk these days due to the relatively high fat/cholesterol content of some of the produce, but hey, that's where the fun is! :)

Posted by: heart2heart57 at September 23, 2008 11:21 PM

Yes willow, there are offensive words too but not about to give you a lesson on here seetpea... Sorry...

Kisskat.. nothing offensive.. Komisch means funny, that's all...

egernia.. the blutwurst and pumpernikel was meant for you. Also love the leberkase which is not easy to get anymore either. None of my local stores stocks it that I know of so have a field day when I hit the Vic Market.
When is your local sommerfest?

Posted by: amdoingit at September 23, 2008 9:40 PM

Posted by: tabata at September 23, 2008 5:40 PM - Uhuh... but they pronounce it "chit"... LoL.... shoore..

Posted by: heart2heart57 at September 23, 2008 9:31 PM

Posted by: kisskat at September 23, 2008 3:40 PM - Ja - richtig...

Posted by: heart2heart57 at September 23, 2008 9:30 PM

Tabata.. the F word is pretty similar anyway but sounds different when put into phrases. You'd know that!!! My youngest used to have a ball putting all the rude phrases together and hoping no one understood.
Can still remember my daughter (who knows only a little german but at 27 has decided she now wants to learn properly) coming home one day feeling really smug. Some boy had sain something rude to her and her Croatian friend said something rude back. Not to be left out she mouths (with a really agro look on her face) the word "kartoffelstampfer".. I nearly wet myself. She had to call him something and didn't know what else to say. Thought the way she said it and the oomph that went into it made it sound rude.. Gotta love it. Have never forgotten it...
For those of you who don't know, she called him a potato masher. Stupid I know but sounded so funny at the time..

I love blutwurst with pumpernikel but it's not easy to get anymore. Due for a trip to Vic Market so will get some then..

Cheers..... "G"

Posted by: amdoingit at September 23, 2008 9:28 PM

Posted by: willow29 at September 23, 2008 4:46 PM

lol good one willow

i learnt german in high school in years 7 & 8 & our favourite phrase to say out loud was "ich liebe dich nicht". it was hilarious at 13 anyway lol

Posted by: kisskat at September 23, 2008 6:03 PM

Hi w,
funny you mention that. On my last visit to Vienna, last year, I noticed that all the swearing is done in English now....my father might say "scheisse" now and then, but the young generation call it "shit". And for the f.... word.... yes, seems to be internationally.

Posted by: tabata at September 23, 2008 5:40 PM

are there naughty words in German? I thought the only offensive words were "no beer" or "no food" :) I dont even think the Schutzenfest is about shooting anymore.

Posted by: willow29 at September 23, 2008 4:46 PM

I come from Vienna and reading your comments about various dishes makes me not only hungry, but homesick!

Posted by: tabata at September 23, 2008 4:21 PM

not sure how rsvp is moderating this blog....the last half dozen entries are in german! hope theres no naughty words being slipped in there!? lol

Posted by: kisskat at September 23, 2008 3:40 PM

Hi G,

Yes the kartoffelsalat was great. My MIL used to bake a poppyseed cake that was quite intoxicating-if you know what I mean.
The Austrian Club in Heidelberg Melb. is quite local to me and I go to the Sommerfest each year. They sizzle up those kartoffelpufers in all that oil and as a once yearly treat I have one with sugar. I love those weisswurst they do too with German mustard. The goulash soup you can get in the restaurant there is very nice too.

I spent a couple of weeks in Germany (Herne) & Austria (Vienna)visiting relatives a couple of years ago and loved the pumpernikel bread with the fleischwurst and camembert they would put on the table for breakfast. The coffee was not bad, though not as good as Italian coffee :-). One thing that stands out was the size of their beer stubbies, they would be about 750ml and the rate at which they could drink them! haha
I'm hoping to do a quick trip back there next year, depending on finances.

Posted by: egernia at September 23, 2008 9:08 AM

H2H.... "Komisch".... and will leave it at that............."Tschuss" (minus umlaut, etc)....... "G"....

Posted by: amdoingit at September 23, 2008 8:54 AM

Posted by: amdoingit at September 22, 2008 11:35 PM - Actually, my "nach Die schrift" sucks. I can read it, but I'm hopeless when it comes to writing. I learnt by ear, and what they say in dialect, and how it's actually written are soooooo different e.g. German: "Wie bitte?", Austrian: "Huh?". LoL.

Posted by: heart2heart57 at September 23, 2008 8:15 AM

H2H... Wasn't exactly expecting all of that info. Then again I did ask didn't I?.. And you've obviously kept up your written as well or you wouldn't have responded to the umlaut and the schcarfes-S comment. Well done........ "G"

Posted by: amdoingit at September 22, 2008 11:35 PM

I love Austria.

Posted by: musicteacher at September 22, 2008 10:25 PM

My immediate heritage is Graz, Austria. My Dad was from Griesplatz (Kleegasse), Mum aus Puntigam (Laubgasse).

The 'baitz' I was referring to is how Mum does 'vild' (but that would of course be pronounced 'fild' over there, and with my regional dialect, it actually comes out sounding like 'vude' LoL). I've used the method it to good effect on Australian hare, and Mum does venison with it when we're fortunate enough to get our hands on some...

And yeh, the umlaut and 'scharfes-S' don't work in here, so we have to go the long way around by adding the 'e' instead of the '2 dots', and doubling-up on the 's' instead of that Greek 'beta' looking thing. Either way, I think we all get the gist of what the words are meant to mean :)

Posted by: heart2heart57 at September 22, 2008 9:22 PM

Egernia.. Spelling's not too bad.. It's Knodel and others are spelt in post to H2H. Bet it was the warm kartoffelsalat that you loved??? Not to mention the traditional Apfel Kuchen ..Yum...
This is all too much.. Think I'm going to go bake one...
Cheers...... "G"

Posted by: amdoingit at September 22, 2008 6:55 PM

H2H @ 12.22p the method you describe is similar to my saurebraten. Do the meat in liquid/veg, etc, cover, soak for 3 to 4 days in fridge (turn daily). Dry meat, brown then similar to yours. served with rotkohl (rotkraut), either kartoffelpuffer or roasted hasselbach style or klosse (can't write the ss properly or use the umlaut, sorry, but I'm sure you know what I mean) .. Must check out your profile properly.. See if you have your heritage listed.? Care to enlighten me??
Are you doing this recipe thing off the top of your head/memory or are you resorting to some reference guide of sorts?? Just curious...
Cheers...... "G"

Posted by: amdoingit at September 22, 2008 6:49 PM

Posted by: egernia at September 22, 2008 2:42 PM

Thank you, I will go on the hunt of that tea :)))

Posted by: outbackdrifter at September 22, 2008 4:59 PM

Posted by: amourmoi08 at September 22, 2008 2:13 PM

You will get an invite :)))

Posted by: outbackdrifter at September 22, 2008 4:57 PM

Next up is a Mediterranean Leg of Goat

Herb & garlic marinade

12 large garlic cloves
2/3 cup packed tender fresh thyme sprigs
1/2 cup packed fresh rosemary leaves
3 tablespoons sea salt
2 cups fresh lemon juice
3 cups olive oil
Freshly ground black pepper
Fine chop garlic, thyme sprigs, and rosemary add to bowl & whisk together with the remaining ingredients until well mixed.
Marinade to be made 1 day ahead and chilled

Marinate leg of goat for overnight
Brush the surface of leg of Goat with Olive Oil.
Rub the roast with an herb mixture of
3 TBS dry oregano
2 TBS dry Thyme,
1 TBS dry Basil
Salt and Pepper to taste
Drizzle Juice from 1 freshly squeezed lemon on the surface of the roast
Grill on a hot plate to sear the meat for about 5 minutes
Roast in covered BBQ in shallow roasting pan at a mid heat
Baste with meat juice & olive oil to keep herbs moist
Roast till done about 2.1/2 hours
.

Posted by: outbackdrifter at September 22, 2008 4:48 PM

...funny kid story about animals with names...we were watching one of those Meercat shows where the narrator calls them by name...a child turned to me and asked,"Mrs XXXX, how do they know their names?"...I laughed and laughed, imagining the meercats all lined up telling the director their names.

Posted by: istj54 at September 22, 2008 4:20 PM

Outback...I've seen some very funny films about Christmas lunches where the names of the offerings came up and no one could eat a thing...and stories from country friends about their family pets becoming Sunday lunch:)) Kinda scarred them at a very deep level.

Posted by: istj54 at September 22, 2008 4:15 PM

H2H you bring back fond memories of my mother-in-law's cooking.
She made a great tasting sauerbraten with knoedel's and rhotkol-red cabbage-(Germanic spelling may be a bit askew :-> ), potato salad,
jaeger schnitzel (butterfly pork crumbed) and apfel stuedel. The list goes on and on...

OBD the tea used for smoking is called Lapsang Souchong.

Eat, live, love.

Posted by: egernia at September 22, 2008 2:42 PM

Serious Outback x -
(not for too long cause it hurts my brain)

Let me know when you do your shin dig and I will bring the wine and conversation

(I have to bring the Gucci perfume ok..... but we can use it to keep the flies away ok?)

I can fall asleep anywhere as long as I am warm and out of the cold xxoo

So be brave and post me, or some one you know,,,,,,,, that I know,,,,,,,,, that knows us all!!!!!!!!!!!!!!!!!!!!!!!!!!! and we will all attend....phew xxx ya spunk and where is your biggest fan SF? xxxx

Posted by: amourmoi08 at September 22, 2008 2:13 PM

Moniquen.......Sheherazade and Toppolino's......thanks for reminding me of the names.

Yep,I lived in the Fitzroy apartments for about 4 months with a very well known Australian producer who had been called down to Melbourne to get a new ABC series off the ground......I was very fortunate..........I rarely paid for these after work dinners.....and boy oh boy..i heard stories about all the actors who used to stay in those apartments via the cleaners.......but i won't tell.The Producer was a neighbour in Sydney,who then allowed me to move into her terrace when I returned from Europe.......I had resigned as well so my short stay in the Fitzroy apartments extended out to a year.........She was constantly trying to set me up with actors etc,but we found out later that everyone thought she and I were "involved".nothing further from the truth...funny what people think.I met Guy Pearce at a party I was invited to by a lovely but taken director,and spoke to him about his cat,and his then work on the Snowy Mountain series.He was telling me that they had to speak slowly because Americans could not understand otherwise.I did not know who he was as I never watched Neighbours,but he looked familiar.When i got home,I asked my producer friend who he was and she told me..oh,i said .Nadine Garner was there too.nice girl.

Posted by: musicteacher at September 22, 2008 1:51 PM

Posted by: istj54 at September 22, 2008 7:44 AM

Noooo as far as l know they do not have names :)))

As for l get my product for my BBQ

Feral pigs & goats, I catch myself

Rabbits, I catch with the help of ferrets & Arrow

Emu & Roo, I buy local

Yellowbelly & yabbies, l catch myself

Mutton & beef, is local station killed

Veg & herbs, I grow myself & maybe buy a little

bushtucker, I collect myself or buy

Posted by: outbackdrifter at September 22, 2008 1:46 PM

musicteacher at September 21, 2008 11:23 AM
Great little St Kilda restaurant tour that one.
As munchkin says Tolarno has had a somewhat acrimonious changing of the guard with Huey basically being evicted and made to return some of the Mirka Mora memorabilia that 'she gave him'
I've eaten there plenty and used to think Huey a bit of a lonely figure propping the end of his own bar up, not really the personable bon vivant he is portrayed as. Good for a yarn though and he likes a drink at The George too. I visited the Tolarno ladies dunnies to see first hand the Mirka painted hand bag used as toilet roll dispensers.
Topolino's is over the road, a late night eating institution since 1971. I hope it wasn't the Gatwick rooming house you had as your serviced apartment.. some good stories about that joint.
Cheers Marcus

Posted by: laughsandtalks at September 22, 2008 1:39 PM

Outback...I hope these animals don't have names...where do you get them?

Posted by: istj54 at September 22, 2008 7:44 AM

Posted by: heart2heart57 at September 22, 2008 12:22 AM

Thanky you, I put this recipe in my little black cook book :).

My grandfather use to do jugged hare when l was a kid, l can still remember the sight & smell of it .........Yuk

The way I control the gameyness of wild pork is I like cooking with young sow then old boar :))))

Posted by: outbackdrifter at September 22, 2008 6:59 AM

Posted by: amdoingit at September 21, 2008 5:53 PM - A bulb or two of shredded 'Celeriac' helps to mellow that 'gamey' taste too. It's a biggie in Austrian 'vild sau' (wild pig), venison, hare and game bird cuisine.

Quite often, they 'jug' (baitz) it first as well: For 4lt of water, a few cloves of sliced garlic, carrot 'rounds', an onion or two coarsely sliced, small handful of peppercorns, half a dozen bay leaves, about a 1/2 cup of vinegar, 1/2 a shredded celeriac bulb, and liberal use of salt. Bring that lot to the boil, and when tepid, place the meat in. The idea is to have enough liquid to cover all the meat by about in inch. Then let it stand at least overnight - 48 hours is even better, but you have to keep it cool if going further than overnight.

When it's time to cook, drain off the liquid (it will probably be purple by now, which is good - it's drawn a lot of the 'gaminess' out), but catch the 'veggies'. Throw half of them away, and replace the other half with fresh ingredients in the same proportion.

Sautee or brown the veggie mix in olive oil - this becomes your gravy base. Remember though, the darker you sautee, the stronger the flavour will be. In a separate pan, roll your goodies in flour and brown in olive oil again. Toss the browned meat in with the sautee-ing vegies and mix it through. Turn it right down to a really low simmer, punch in a glass of red, white, or mixed. Don't forget, one for the cook [hic]. Let that all slowly cook down over about 2 hrs. Keep an eye on it, and keep it moistened with wine/water.

The more wine (and incidentally, the more carrots) you use, the sweeter it will get, but don't overdo it - a full cup of wine during the cooking process goes a long way. If in doubt, use water. Thicken 15 mins before serving with plain four/corn flour/gravox - 1 heaped tspn per 250 ml of water. For a small beastie, 1/2 cup of thickener is more than enough. Adjust accordingly. When thic