RSVP Blog

Home-Cooked or Catered?

BBQ.jpg

When it comes to entertaining, do you prefer to prepare sumptuous delights yourself or is it more convenient to have your party catered? It can be fun getting a group of friends or family to help out in the kitchen to design a feast, but it is much less time-consuming to buy pre-made or have a catering company deliver an effortless buffet. Sure, the size of the party plays a role in your decision - but even the smallest parties can call for catering in the form of take-away food.

Don't be fooled, sometimes whipping up a home cooked meal from scratch can cost more. What's your idea of elegant entertaining? Do you prefer to add your personal touch and be praised at your party for a cooking-job well done - or do you prefer to spend more time focusing on other aspects of entertaining?

Posted by Ellida September 10, 2008 4:22 PM

Latest Comments

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 thickening, make sure nothing has stuck to the bottom of your pan (anything non-stick is worth it's weight in gold here), and make sure it's bubbling nicely before you add your thickener. Keep the mix moving, and don't dump the whole lot in at once if you want to avoid potential lumps.

A portion of that, with 'semmelknoedel' (bread dumplings, and absolute beatch to get right), and some 'blaukraut' (red cabbage, an equally sneaky thing to perfect), and you have all the trimmings of a 'Bauernfest' (farmers delight).

Done right, it's an alternative and simply stunning way to eat 'game'. Zoss Owstrians like to eet zere game, yoono? LoL

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

Hey Muse, I just knew you'd LOVE it - you big kid.

Definitely some good messages for everyone in the movie. It appealed to the idealist in me.

Wall.e just loved Eva "no matter what" and was always there for her "no matter what". xoxoxoxox

Posted by: glitteringblue at September 21, 2008 10:54 PM

Hi to all.Well too cook or not? From a chef's point of view cook,BUT with all the help that you can get from the supermarkets I still call it cook not cater.Start off small just 3-4 people over for dinner bbq or a 3 course meal eg;buy the small crepes and wrap them with ham and cheese top with cheese spread,micro the spread till warm and place them in oven for ten min.There are so many mains that are raedy to cook from chicken in filo to easy carve lamb just find a sauce you would serve with themand the veg,you can buy them ready to cook as well.to finish off icecream and strawberries topped with chocolate hard tops and cointreau.It all means starting off small and having a go,find what you like to cook and YOU can add to it a twist hear and there and that could make the diff.HAPPY COOKING

Posted by: dancing4ua at September 21, 2008 10:38 PM

Glitter...........

Wall.EEeeeeeeeee............loved it,except my daughter Ariel who is 6 was trying to breast feed I think??????? She's the baby,we are very close.........and she talked too much through it........Marcus insisted in the king size popcorn..in other words...Mum give me some money to throw down the drain!

We loved it....it may very well become a huge success with getting obese people to "slim" down.

I cried i bits..don't want to ruin it for people who have not seen it. I laughed a lot too.

Another fantastic movie from Pixar!!!!

(Bank Job is good too!...but don't take the kiddies).

Posted by: musicteacher at September 21, 2008 9:50 PM

Drifter - the "Mods" keep editing my response to you, so you can JUST imagine what I was saying/confirming. (very frustrating).

It was ALL true too. :))))))))))) mwhahaha mwhaha

Posted by: glitteringblue at September 21, 2008 8:58 PM

Posted by: amdoingit at September 21, 2008 5:53 PM

Thank you I will try that :)))

Posted by: outbackdrifter at September 21, 2008 8:53 PM

Home-cooked is my preference. My friends like it more than going to a restaurant. You can relax a little more, be loud and have a much better time. My dinners go quite late! LOL

Posted by: panelmember at September 21, 2008 8:46 PM

Posted by: musicteacher at September 21, 2008 11:23 AM
Have any of you Melbournites been to my favourites......Georges was gone when I was there in 1997,but the more established places in St Kilda must still be there........

Sounds like you used to live around my stomping grounds MT. Tolarno's recently changed hands and is now called Mirka's but the iconic murals remain even if Huey is gone. Monroe's is also still there, which is assume is the pasta place or it might be Topolino's which is still going strong.

There's been a slight invasion of trendy bars and chains like Domino's... but the old stalwarts will not be moved. With the exception of dear Scheherezade which was the last remaining european restaurant on the Acland Street strip and sadly closed two weeks ago...

Posted by: moniquen at September 21, 2008 8:35 PM

Hi Muse . . . Maccas and Movies sounds great!

Went to see Wall.e with a girlfriend last week and enjoyed every second of it. In fact, I am going to go again on my own with popcorn and coke (yum) and love it all over again!!

I realised that I am the character of Eve and always have my "directive", just gotta find my Wall.e now . . . looking, looking, looking . . .sigh . .

I'm sure you and the kids really loved it, can't wait to here your review.

Posted by: glitteringblue at September 21, 2008 6:13 PM

Next up is Campoven Mediterranean beef pot roast

2 1/2 kgs boneless beef chuck roast
1 teaspoon salt
2 tablespoon dried Italian seasoning
2 large garlic clove, fine chopped
1 cup sun-dried tomato packed in oil, drained and chopped
1 cup sliced black olives
1 cup beef broth
1 cup onions

Cook beef on the BBQ for about 5 minutes, turn once till brown.

Sprinkle with salt, Italian seasoning and garlic

Place beef, seasoned side up in campoven

Spread tomatoes and olives over roast.

Add broth and onions.

Cover and cook slow 5-6 hours till beef is tender.

Remove beef, cover and let stand 15 minutes.

Slice beef; serve with beef juice, olives tomatos and onions from campoven

If anyone is interested on how I set my campovens up, please let me know & l will post setup

Posted by: outbackdrifter at September 21, 2008 6:06 PM

OBD.. If you have onions to throw in with the wild pork it takes away some of the gamey taste. Try it....."G"

Posted by: amdoingit at September 21, 2008 5:53 PM

D. . . . .how did you know??

Yes, they edited out my two 5ft leather yard whips that I learnt when I was out in the Kimberleys for a year in the bush - what else is a lady going to when the sun goes down but practice her show whi*ping??

Oh . . . there was the dancing with the young Ringers . . . .and the Chopper Pilot played lovely guitar beside the fire, the rest of us with red wine in hand of course . . .there's nothing like music in the open night, with all those stars thick in the sky . . . it gets cold out there on a July night.

We used to have an amazing, no holes barred BBQ every single Saturday night and everyone would "scrub up" and look b-ute. Nothing like a shindig in the bush, cause everyone has to make so much more of an effort to make it happen.

: ) aahh memories . . .mmmm

Posted by: glitteringblue at September 21, 2008 4:16 PM

Posted by: auntykaz at September 21, 2008 2:32 PM

AK, Yes your right, it a great way to cook & share :)))

Posted by: outbackdrifter at September 21, 2008 3:52 PM

Posted by: musicteacher at September 21, 2008 11:23 AM

MT, one of the things l miss the most living out here, is cannot go to a great restaurant when I want & Melbourne has some of the best in the country :)))

Posted by: outbackdrifter at September 21, 2008 2:42 PM

Posted by: amdoingit at September 21, 2008 12:44 PM

l glad you know what Im talking about, lm sorry that Im am not holding fast to the authentic Hangi, l cut a few corners with how I do but it give a taste to wild pork you cannot get any other way :)))

Posted by: outbackdrifter at September 21, 2008 2:36 PM

OBD, a hungi is a fantasic way to enjoy good food and company...
The last one l went to was at Mornington Life Saving Club last summer, a beautiful spot and a beautiful night......
The food was magnificent, succulent and tender meats with all the root vegetables accompanying......Served with lovely salads and plenty of good wine.....
Lip smacking!!!..................K

Posted by: auntykaz at September 21, 2008 2:32 PM

Hangi, god I haven't been to a bona fide one for years. Last one was in WA with my best friend's family. Yep, full blood maori. Had a massive hole in back yard and they used hot rocks. Otherwise similar to yours OB. Baskets went down mid morning, had a mix of sweet and regular spuds and aroma wafted for hours before being dug up for New Years Eve. A night to remember. Both food, music, etc. Good old "Dance to my Ten Guitars" got a hammering. Memories.. Bliss....
Beautiful day here in Geelong so I'm off to the waterfront...
Have a great day all.....Cheers....."G"

Posted by: amdoingit at September 21, 2008 12:44 PM

Hey D. ~ don't get nervous, my intentions with you, kind sir, are all honourable and within safety guidelines. XO

[although the moderators seem to have cut the other versions of my response . . . mmmmm. . . I wonder why they did that??]

. . . .now, back to the lamb chops and salad recipes!!!

Posted by: glitteringblue at September 21, 2008 12:18 PM

glitter ~ Ummm yes it was a lovely afternoon, and no that is not why I have been quiet. lol. I wish! Still waiting on that one. That special one. But anyway..... Nah, he and I are just great mates.

Went to the fridge last night for one of the gorgeous tarts to have with my cuppa, and of course none left, the kids had done a clean sweep. Still some banana cake though. Hmmmmm, might just go and get a piece of that before it's all gone. lol.

Stunning day in the Yarra Valley. People everywhere mingling and eating. I love all that culture here.

Enjoy everyone.

Jen

Posted by: jenniferhi at September 21, 2008 11:58 AM

Morning all!

Where is everyone????

God I am hungry reading about all this food.


If I could afford catered.......that is what i would go for......to those of you living in Melbourne,you have such great restaurants,I would just go out for a get together..........did that a lot when I lived in Melbourne............

Tolarno's was the first restaurant I went to for lunch.it was adjacent to the serviced apartment I stayed in.........it became a regular dinner venue to........no need to worry about drinking and driving.
When my mother came to visit and she saw "what's his name again.you know,he's on TV now and has slimmed down........she said "Oh,your that fat man that's on TV!!!!!

Directly across the road there was a great Italian Pizza and pasta place............I ate there frequently. A little further up,the Georges cafe which I went to every Sunday morning with my sister-in-law(x)..both of us addicted to the brioche and cakes(we'd walk it off by going down to the pier and back).

A little further down Fitzroy Street,a well established place for tradional dinners.......i would sometimes have dinner there and share a meal with my
flatmate..or go there for coffee with my pals from art class.

Cafe e cucina was another favourite of mine,I was also taken to "Stephanies"(is that what it is called? each dish had different crockery...some exclusive place).I also loved a Balkan restaurant in Akland Street.


In Camberwell.........an Italian Brasserie a few doors down from Sportsgirl.yummy cakes,great coffee.yummy yummy.......

Have any of you Melbournites been to my favourites......Georges was gone when I was there in 1997,but the more established places in St Kilda must still be there........


I used to have lunch at a cafe in Elwood,sometimes the vegetarian Indian place around the corner when I worked a couple of days a week at Elwood Highschool.

Yep,I didn't eat at home much when i lived in Melbourne.........until I moved in with Vera,the old Polish widow in Albert Park..........she was an amaaaaaaaaaaazing cook.

I am hungry now..........off to McDonalds with my kids and then to see Wall.E.

Cheers,
R

Posted by: musicteacher at September 21, 2008 11:23 AM

Posted by: outbackdrifter at September 20, 2008 11:59 AM

The first thing I will set up for cooking is the wild pork, it will take the longest cook & the easiest prep

The pork with be cooked outback Hangi pit style.

1 leg of pork
1/2 head of cabbage
1/2 doz sweet potatos

Pork, cabbage & sweet potatos are wrap in clean pillowcases, then placed in wirebaskets lined with wet sacks, then place into the cooking hole on top very hot scrap steel covered with wet sacks, then cover everything with wet sacks then cover with soil top seal the earth oven & seal in the steam.

Then this is left to cook for 6 or 7 Hours

If anyone want to know how to set up a hangi, please let me know & l will post a more detailed instructions :))


Posted by: outbackdrifter at September 21, 2008 9:58 AM

Hearttoheart...you should add those pictures to your profile...seriously, you sound like one fantastic chef:)
I love watching all those foody shows on foxtel and am really enjoying hearing all your tasty stories.

Posted by: istj54 at September 21, 2008 8:10 AM

Jen 11:39 AM 20th ~ Jen that sound absolutely delightful!! Perfect in fact. I do think love is in the air this weekend . . . . Enjoy, you deserve it! ~ I wondered why you were being a bit quiet . . .now I know : )

Posted by: glitteringblue at September 20, 2008 7:41 PM

Jen, it sounds devine! I hope you have a wonderful time :)

Posted by: willow29 at September 20, 2008 4:02 PM

Posted by: glitteringblue at September 20, 2008 12:38 PM

Bugger you are packing two...........Now I am in trouble :)))

Posted by: outbackdrifter at September 20, 2008 2:20 PM

Posted by: heart2heart57 at September 20, 2008 1:01 PM

Point taken, each to there own :)))

Posted by: outbackdrifter at September 20, 2008 2:17 PM

Posted by: glitteringblue at September 20, 2008 12:38 PM

GB the really scary thing about your post is that I know your not joking but l should think myself lucky that your not packing two :)))).

As alway you are welcome to my bush camp, my fire & any BBQ l am doing :)))

moonlight mates

drifter

Posted by: outbackdrifter at September 20, 2008 2:15 PM

Posted by: ahappyending at September 20, 2008 12:06 PM

Spot on, what you are talking about is the true essence of the great Aussie BBQ :)))

Posted by: outbackdrifter at September 20, 2008 1:40 PM

jenniferhi at September 20, 2008 9:20 AM . Oh well you get that sometimes Jen. Sorry to offend you but sometimes it just fits.

Posted by: blueyedblond at September 20, 2008 1:21 PM


Posted by: egernia at September 20, 2008 8:48 AM

Would have to agree, I use a spit roast oven and prepare the leg of lamb in the same way. I like the spit as the meat self bastes as it turns. I think the success with this is to cook with a low heat over a longer period of time so that the juices have a chance to flow. Generally like to use scalloped potatoes and veges during winter and a nice fresh salad during the warmer months to accompany the meat. Must say that when I am entertaining it is nice to take the time and effort to prepare something that is appealing (mouth watering) to the taste buds. Goes without saying that when one succeeds the compliments are well received..... when I have a failure ....well there's a good pizza shop around the corner.

Posted by: enjoyingmylife07 at September 20, 2008 1:07 PM

Posted by: outbackdrifter at September 20, 2008 11:02 AM - Where's the fun in that? There's nothing quite like stinging eyes, singed hair, blackened fingers, and smelling like a smoked kipper :)

Posted by: heart2heart57 at September 20, 2008 1:01 PM

Drifter ~ ANY BBQ, ANYWHERE IN OZ, THAT YOU ARE ORGANISING/COOKING/ATTENDING/HOSTING, I "WILL" BE THERE, JUST TELL ME TIME, DATE AND PLACE - - [my swag is rolled and ready]

Hahahahahahah

Aaawrooooooo >: P

(aka) Lone Wolf

Posted by: glitteringblue at September 20, 2008 12:38 PM

I think it's the best fun get-together for best friends to cook up a storm in the kitchen together while doing the catching up or talking all the nonsense. Forget about the costs. It'd lose all the fun just call for catering in. The fun is not in the food or eating but talking and laughing while doing something. Very sweet if the husbands can help or just pretend to be helping, or even having beers outside the kitchen as long as they can join us girls. But not too often for such get-together though, just once a while is ok. Always dream of a big kitchen and a big yard for such fun.

Posted by: ahappyending at September 20, 2008 12:06 PM

G`day all

I have been thinking for awhile about doing a BBQ for about 30 to 40 people, showcasing local product :)).

For meats Im looking at wild pig, feral goat, rabbit, Roo, saltbush mutton, organic beef, yabbies, yellowbelly & maybe Emu.

For veg pumkins, sweet potato, caps, wild or NZ spinach, wild tomato, Roma tomato

For fruits limes, lemans, grapefruits, oranges, passionfruit, watermelon, rockmelons, desert lime, bush banana, native passionfruit & quandong

for herbs Im lookin at a mix of native & Mediterranean herbs


Cooking style Im looking a using a mediterranean theme with an aussie twist


Im going to float a few recipes over the next week or so, l would really like your imput :)))

Posted by: outbackdrifter at September 20, 2008 11:59 AM

Thought I'd tell you about my day that's happening today.

Met a lovely guy through RSVP and we are great mates. Turns out his family had one of the original homes in my street. Well, this weekend the whole family is hitting town for 3 days to reminisce, check out the old School and other things from their memories. The sad thing is that their original home was demolished some years back and now a fairly modern one is there.

Anyways, I invited them all to my place for an old-fashioned afternoon tea. My home is one of the originals still here. Thankfully, because I love it. (My dream home I searched for a number of years to find. lol).

Have just picked up all the gorgeous cakes and things, and they are simply divine. Yum! (Remember I can't cook. lol.)

I have all my vintage pieces out, well actually I live like that anyway and only really use vintage things. Everything white, crystal, glass, etc. Very old-worlde. Flowers from my garden. Looks really nice.

Anyway, best away, gotta get dressed. Am really looking forward to it now.

And even better he is taking me and my neighbour (who has one of the other old homes) out for lunch tomorrow.

Gonna be a nice week-end.

Jen

Posted by: jenniferhi at September 20, 2008 11:39 AM

H2H, try a starter chimney for your beads, it save you from the panda bear look :)

I can see why gas is better then beads, temp control is very easy with gas & for some recipes this is important :)))

Posted by: outbackdrifter at September 20, 2008 11:02 AM

Posted by: egernia at September 20, 2008 8:48 AM - Oooooo.... sounds nice! I garlic everything to death too - things just seem to taste bland without it. Sometimes it only needs a hint, but for me, it's just gotta be there LoL.

Hmmm... a gas Webber you say? Isn't half the fun lighting and fiddling with the heat beads/charcoal/wood and getting all that smoke and crap in your eyes so you can walk around looking like a Panda Bear? :)

Posted by: heart2heart57 at September 20, 2008 10:10 AM

Posted by: egernia at September 20, 2008 8:48 AM

Tea is a great smoker for the webber, I use
Mesquite its a bad weed out here but great for getting a great smoky flavour to your meat.

I also use grape vine its almost as good :)))

Posted by: outbackdrifter at September 20, 2008 9:44 AM

blueyedblond @11.42am. I actually found the way you wrote that disgusting. And from a woman too! Yuk!

Jen

Posted by: jenniferhi at September 20, 2008 9:20 AM

I could get in to trouble divulging this info....

H2H my man has a gas webber. When he preps the lamb leg he cuts deep slits in the meat and pushes the garlic cloves in and then a short sprig of rosemary as well as seasoning the whole thing.
He has some chinese (Twinings brand) tea leaves that he sprinkles over the ceramic coals to smoke the leg as it cooks.
Words cannot describe the flavour of his roast, YUM just doesn't do it justice.

Oh, Home cooked for me any day!

Posted by: egernia at September 20, 2008 8:48 AM

Posted by: blueyedblond at September 19, 2008 11:42 AM - Yeh, I noticed. And they were a day apart. Go figure...

What brand were you advised to use? And lol at the 'o' thing. Must have been pretty bad...

Like I said in my previous post, there's what we get over here, and what they make over there. If you've ever tried the gear that I am fortunate enough to get my hands every now and then, you'll know what I mean. The really good stuff has an unusual 'warm' feeling when it hits your lips and tongue, and it all sticks to your lettuce/tomato/whatever you're using it on.

Will have to see how to get a coupla drops of the 'real deal' across to you... :)

Posted by: heart2heart57 at September 19, 2008 10:21 PM

Bluey ~ I love youuuu. Hahaha . . . count . .

Posted by: glitteringblue at September 19, 2008 2:36 PM

BEB!! lol

Posted by: willow29 at September 19, 2008 12:05 PM

h2h... you are stuttering this morning. Yes I got caught once buying pumpkin seed oil. There is a fantastic deli in Vermont South who stocks the brand I was told to use. The chef who introduced me to it was Austrian, even said he was a Count... or should he have left the "o" out.

Posted by: blueyedblond at September 19, 2008 11:42 AM

Posted by: blueyedblond at September 18, 2008 3:10 PM - Unfortunately, there's 'pumpkin seed oil', and then there's "Pumpkin Seed Oil". Most of what I've been able to get here in Australia is a bit wishy-washy. They may say on the bottle "100% Pure Pumpkin Seed Oil", even say it's from Austria, but it always tastes watered-down to me. And at times even a little rancid. The Californian one is simply ghastly IMHO.

Occasionally, we get a litre shipped over from Austria - costs more for the postage than the oil itself, and comes in at about $150/ltr. It's almost the consistency of sump-oil and is very dark green in colour. Interestingly, it's not all that widely used in Austria - it's origins stem from Steiermark (Styria) in Austria, and to some extent across the border into former Yugoslavia.

And it's not really made from 'pumpkins' as such - it's more off a 'marrow' than a pumpkin, and known natively as "Kuerbis". The farmers use the seeds to make the oil, and the remaining flesh usually gets fed to the pigs.

We use it a lot on Iceberg or Cos lettuce. A few thimbleful's go a long way, and a mixture of water, vinegar, and a touch of sugar and a reasonable amount of salt go to complete the dressing.

The mark of a good "Kernoel" is how much sticks to the lettuce, and how much is left in the vinegar/water left over at the end - a good oil will leave virtually nothing behind.

Posted by: heart2heart57 at September 18, 2008 7:13 PM

heart2heart57 at September 16, 2008 10:28 PM . I was introduced to Pumpkin Seed Oil by a chef. It has to be one of the best dressing oils to be found.

Posted by: blueyedblond at September 18, 2008 3:10 PM

h2h mine is completely different. I like to use chats when i can find them and not paying an arm and a leg for the privilege. Cooked then while still warm toss in butter and some grated parmisan add finely chpped ham and fresh parsley then dress with a mixture of ceasar salad dressing, sour cream, ground black pepper, and some finely chopped fresh chilli,(to taste) and good quality olive oil.


sensational

Posted by: unknownauthor at September 18, 2008 11:14 AM

Don't we all prefer personal touch and then be praised for any efforts I wonder???

I always love to host a great night in..no short orders, short drinks and never short on topics to chew the fat over (no fat on the plate cause it will hit the hips don't ya know??xxx)

I also like to pay for good service when I need to but still prefer the intimacy of my kitchen and the company I invite...off to breakfast now cause I am now hungry xxx

Posted by: amourmoi08 at September 17, 2008 8:23 AM

Posted by: unknownauthor at September 16, 2008 1:35 PM - Lil red potatoes cooked in the jacket, cool and peel, slice and a red onion, and fresh ground pepper over a vinigarette made from vinegar, water, a touch of sugar, and pumpkin seed oil... *wonderful*...

Posted by: heart2heart57 at September 16, 2008 10:28 PM

Potato salad is another secret. It is my oven baked potatoes that drive men wild lol

Posted by: blueyedblond at September 16, 2008 4:44 PM

so whats the secret blue to your potato salad.

you show me yours and i will show you mine!

recipe's for the naughty minded

Posted by: unknownauthor at September 16, 2008 1:35 PM

H2H, can't agree more about the flexibility of the Weber. Sometimes it seems a waste to just fire it up for a couple of staeks but the flavour is amazing. One of my favourites is to butterfly a leg of lamb, marinate it in olive oil, lemon juice, fresh origano, Italian parsley, and some crushed garlic. Marinate in the fridge overnight and serve with my secret potato recipe and a nice salad.

Posted by: blueyedblond at September 16, 2008 9:31 AM

I like the idea of making a couple of great dishes from scratch but augmenting the menu with good quality shop additions like a Brown's lemon tart...or great cheeses and fruit for later...fresh seafood n salads to start. It just makes the whole thing easier:))

Posted by: istj54 at September 16, 2008 8:51 AM

Hay deeemm, Great blog mate :))

Posted by: outbackdrifter at September 15, 2008 8:47 PM

Posted by: waternymph47 at September 15, 2008 7:23 PM

Yes thats a potluck dinner Yum :))))

Posted by: outbackdrifter at September 15, 2008 8:44 PM

Girls who love their webers! Now that's the best recipe ever. Great to see AuntyKaz, aquamanda, blueyedblonde & willow!

Posted by: deeemm at September 15, 2008 7:58 PM

My favourite way to party is when all my guests bring their favourite dish with them and their own drink .. then we all share. We all discuss beforehand what we will bring; sweet, savoury or salad , and the guys take care of the drinks... or some also bring food as well.
One of my GFs was famous for her potato bake and also always brought a cheesecake, Another did a beef stroganoff and I usually made garlic rice to go with that and some chicken stirfry as well as individual portions of desert(black cherries in portwine jelly topped with chocolate mousse sprinkled with chocolate flakes). One of the guys did an excellent cheese board and others brought cold platters and salads ... we always had a great evening. It all got put on the table and the china cabinet was open for self serve cutlery, glasses and plates.
The table cloths , candelabra, soft lighting and background music were all part of a great ambiance. No fuss no stress!
Guess that is what you'd call a Potluck Dinner OBD :-)

Posted by: waternymph47 at September 15, 2008 7:23 PM

H2H @ 7.20 13th

H2H ~ I LOVE how intouch you are with your feminine side!! Your post was a delight to read and now I feel inspired to get a Webber : ) . . . ahumm, When did you say the dinner party was?

Posted by: glitteringblue at September 14, 2008 6:35 PM

Posted by: istj54 at September 14, 2008 9:30 AM - We have a 'block party' every Christmas. Fortunately, I live in a caul-de-sac (court), so there is no through traffic. We set up tables, chairs & beach umbrellas, and usually some form of music.

There's one or two 4-burner 'Barbies', so everyone can cook together. There's various nationalities, so some bring Samosa's, Spring Rolls etc, while some stick to the traditional 'Snags & Sauce'. There's usually various forms of antipasto's to nibble on all evening. It's a great way to mingle with the neighbours, and cook and eat together. It's also great for the kids too - they can ride their bikes, skates etc. without any cars coming through.

What gets cooked, and who turns up, varies from year to year. I think I might an some extra effort this year and do some 'interesting' skewers. Ahhh.... can't wait for it *yum*...

Posted by: heart2heart57 at September 14, 2008 5:16 PM

The very idea of catering food for a dinner party sends chills up my spine. Whne it's my turn for Xmas..OUT we go....and then afterwards everyone comes back to my place for some nibbles and pressies. SOOO much easier, less mess, I can enjoy everything also and I don't have to worry what people can or cannot eat.

I am quite envious of those who adore to cook...I'm just not one of 'em...

Posted by: okamhere at September 14, 2008 4:38 PM

H2H...I will bring the wine and cheese:))

When I re-enrol, I am going to add to my ideal partner...must do great barbeque.

Posted by: istj54 at September 14, 2008 9:30 AM

I love doing a lamb roast in the webber. I have a roasting rack. If you buy a lamb leg that has been boned and you tie it up give it a good rubbing with garlic fresh ground pepper and rosemary or other herbs of choice and make sure the meat you have has a nice little bit of fat on it to help naturally baste the meat. The webber does a wonderful job and with a leg with out a bone it cooks a little quicker and there is no waste and the outside is yummy.

Prawns basted with pirri pirri oil are fabulous grilled over the coals too..... must check my webber out again, it was great weather here today for that sort of thing. I do a pretty good job of getting the coals fired up too, don't be too mean with them and what H2H said they should have a nice glow and a white covering.

Posted by: aquamanda56 at September 14, 2008 12:39 AM

H2H, so when is this sumptuous feast taking place......
I think everyone's mouths will be watering big time after reading all that.......

I will pop the foil on the taties for you if you like, and bring the sour cream or yoghurt for the top...........K

Posted by: auntykaz at September 13, 2008 10:26 PM

Thanks H2H,
Nothing sounds too daunting there, even for me. Might be on the Christmas list this year, I think!

Posted by: amberlight58 at September 13, 2008 8:08 PM

Posted by: amberlight58 at September 13, 2008 5:50 PM - A 'Webber' is truly a magical instrument Amber. There's many different brands available, but most have similar features. Some have individual little fireboxes so you can put your heat beads in them and get them started outside the 'Kettle'. Others you just fire the beads up inside the cooker. Probably the biggest mistake most people make is to start cooking before all he beads are properly burning. I myself prefer to make sure that all the beads have an even 'furry' ashen look to them - no unburnt black bits showing.

The 'firebox' type are great for doing roasts - you can put a drip-tray under the meat, and a firebox each side - that way the meat spatter doesn't fire ash all over the place (but sometimes - that's the good bit anyways!).

Used with the lid off, they make a great BBQ/Grill - a nice even layer of 20 or so beads will allow you to cook for a couple of hours. Anything you can shove on a bamboo skewer comes up trumps (helps if you soak the skewers an hour of so beforehand so that that don't burn too much - it's the food we want cooked, not the skewers. LoL).

It doesn't take a lot of imagination to, say, cut steak/fish/pork/etc into 1inch cubes, some small button mushrooms, whole prawns, cherry tomatoes, 50-cent piece size bits of bacon, same size pieces of capsicum or any other favourite veg, and thread them onto the skewers alternately until you have about 6 inches of goodies on an 8 inch skewer. Brush with a little garlic infused olive oil, or sesame oil works great for more oriental type sticks.

Cooking time is around a few minutes each - depending of course on how bit the 'bits' are, and how fierce your heat is. And it's ok to give them a bit of a charred look. Keep turning them so they cook evenly, and some oil on he grill wires helps things not to weld themselves on LoL.

Roast are easy-peasy. We usually catch up with friends over Christmas (Eve), and often to a Virginia Ham. Sensational. Just cut through the skin in a criss-cross pattern about 2 inches apart, and at every diamond point, plug in a whole clove. Into the webber on a moderate fire (using firebox and drip tray) with the lid on, and a couple of hours later its time to carve.

Any meat done on a 'Webber' comes up trumps if you marinate the bits for the sticks overnight - garlic, ginger, soy/oyster sauce, fish sauce (just a touch), chopped lemongrass, honey, palm sugar....so many things... all do a wonderful job. You can drizzle some fresh lime juice on just before serving to give them that extra tang. Or garnish with chopped Coriander leaves, Parsley etc.

Larger meat for roasting endears itself to being rubbed with crushed garlic, salt, and freshly ground black pepper. Or anything else that takes your fancy. Depending how you set your fireboxes and drip trays up, you can also put veggies in one of the disposable aluminium tray/tub things, and have them going while the meat is cooking (though they only need 30 mins to an hour max, so put them in later).

You can do chicken breast/maryland, whole fish in foil, plain old lamb chops and steak, and of course, snags... it's virtually limitless - and bullet-proof once you've got the knack of getting the fire right to begin with. You can even use redwood or small pieces of mallee instead of heat-beads (though they can be a bit of a challenge to get going evenly, and you usually have to 'feed the fire' a bit while cooking - little bits added here and there every 10 mins or so). Beads are popular because they are more or less 'set and forget'. Once they are burning evenly, you'll get a couple of hours cooking time without having to add more/stoke the fire etc.

If you're ever not sure how long to roast something for, just ask you local butcher, and tell him you want to do it in a Webber. They usually have a pretty good idea how long the meat you have bought will take.

The warmer climes are upon us - go on, be brave! Fire up the Webber and have a few friends around. A couple of salads, some buttered crusty bread, and you'll wonder why you haven't tried it before...

Posted by: heart2heart57 at September 13, 2008 7:20 PM

Or change your butcher, H2H!

Jen, I've never used a weber either. That was always the ex's department (gave me a night off and no messy oven!) and now I don't have one.

Good idea for Christmas though. Any great recipes? (Remember nothing too hard, you are talking to the person who possibly made a couple of home economics teachers consider early retirement!)

Posted by: amberlight58 at September 13, 2008 5:50 PM

Posted by: auntykaz at September 12, 2008 3:21 PM - Waaaaayyyy too much info Kaz (I can hear banjo music playing in the background LoL)...

Posted by: heart2heart57 at September 12, 2008 8:56 PM

Well, H2H, you could always leave the leg intact.......K

Posted by: auntykaz at September 12, 2008 3:21 PM

Good Morning All :) My idea of elegant entertaining is good music, a glass of good wine, a frilly apron & a slotted spoon..... ohhh & a clean workbench..... yes hmmm .... passion in the kitchen is a vital ingredient :))))) cook up a storm so to say... have a good one & please remember your table manners... X X X

Posted by: softfeather at September 12, 2008 7:59 AM

hey, I thought you were away H2H?? Couldn't resist ey? - Love ya work : )

Posted by: glitteringblue at September 12, 2008 7:36 AM

Let me get this straight, Kaz. Next time I go to the butcher, I ask him to 'bone' my leg of lamb for me, right? Er... if he's wearing ugg-boots and talks with a Kiwi accent, I think I might just pass on that one... :)

Posted by: heart2heart57 at September 12, 2008 12:13 AM

auntykaz at September 11, 2008 4:43 PM . Next time you cook a leg of lamb, ask the butcher to tunnel bone it... the leg remains intact and is easier to stuff and cook. No string to worry about.

Posted by: blueyedblond at September 11, 2008 10:07 PM

I can roast a leg of lamb as well as any webber.....and I still dont get embraced........

what the?

Posted by: unknownauthor at September 11, 2008 9:05 PM

Oh, and OBD, of course l am :-)))).......K

Posted by: auntykaz at September 11, 2008 4:45 PM

Jen, best you get out there and learn how to use the weber, trust me you will NEVER look back......
I have mine going at the moment readying to put a boned and rolled leg of lamb in with garlic studded all over.....
After about an hour the taties will go in wrapped in foil......
And just because we are girls doesn't mean we can't embrace our webers, they are simply the best way to roast meat.......
Go on Jen, you kow you want to...............K

Posted by: auntykaz at September 11, 2008 4:43 PM

BEB - gosh yes, a weber at xmas is a MUST!

Posted by: willow29 at September 11, 2008 4:13 PM

BEB, yes you are right & the best thing is no cleaning the oven :)))

Posted by: outbackdrifter at September 11, 2008 3:38 PM

outbackdrifter at September 11, 2008 6:51 AM . I love my weber. It cooks any sort of meat to perfection. I always cook the roast Pork for Xmas lunch, I set it up on Xmas Eve, get up at about 5am on Xmas Day put it on. The crackling is the BEST. I always soak the beads in metho before I light them seems to light up more evenly and you have to have the same number on each side. I do have some funny weber stories tho!

Posted by: blueyedblond at September 11, 2008 3:11 PM

Potluck Dinners, now there is a blast from the past & yes a great way feed alot of people :)))))

Posted by: outbackdrifter at September 11, 2008 6:55 AM

Jen, I would give a weber a try, there is no better way to cook a roast :))))

Posted by: outbackdrifter at September 11, 2008 6:51 AM

i have always enjoyed cooking. be it for a small group or a restaurant full.

I would like to encourage all to arrange a get to gether and all bring something of their own. Sort of a pot luck dinner. Would be great fun

Posted by: unknownauthor at September 10, 2008 11:12 PM

AK, A Weber...........I new there was a reason I like you :))))))

Posted by: outbackdrifter at September 10, 2008 11:11 PM

Kaz - I do have a Webber, but have never used it. That was 'his' domain. Guess I better start learning hey?

Drifter - Umm, I think I know what you mean, and thankyou.

Jen

Posted by: jenniferhi at September 10, 2008 11:10 PM

Jen,Coz, he sure aint gonna love me for my cooking. lol.

Just look at your profile & I think you night be right about that :))

Posted by: outbackdrifter at September 10, 2008 10:51 PM

Jen, come closer l will tell you a secret....
When l first was married l could not cook...
Had to ring my mum to find out how to get everything ready at the same time, thickened soup with gravox (!), and we ate a lot of steak and salad for a while.....

And the cooking for a lot.....my answer...the weber......yum....................K

Posted by: auntykaz at September 10, 2008 10:50 PM

I'm not even gonna tell you about my scones or cakes. lol.

Posted by: jenniferhi at September 10, 2008 10:42 PM

Drifter - Don't get me started on timing things. Aargh!! And Kaz how on earth is it easier to cook for 15 instead of say 4? I mean the room you need for everything. Fitting that many vegies in the baking tray. Then carving and keeping it all warm. aargh!!!

Jen

Posted by: jenniferhi at September 10, 2008 10:35 PM

Jen, Im glad you like the preparation stuff, I can do it but Im not good at it, give me the cooking every time.

If you have a wood stove in the Kitchen, I would be using it...........nothing bet woodfired cooking, it has a taste all of its own :)))))

Posted by: outbackdrifter at September 10, 2008 10:32 PM

Just thinking further about this. Maybe I shouldn't announce on the blogs what a hopeless cook I am. Scare even more guys away. lol. Coz, he sure aint gonna love me for my cooking. lol.

Jen

Posted by: jenniferhi at September 10, 2008 10:31 PM

AK, you are right but don´t forget timing :)))).
thats seems to be something alot of people have trouble with.
timing what & when to have all come out together :))))

Posted by: outbackdrifter at September 10, 2008 10:26 PM

Home cooking anyday..Being Italian the enjoyment of cooking is that you are cooking for your family and friends the people you love and it brings you joy to do it...Italians sing while they are in the kitchen...it's called Cooking with Love....

Posted by: giggles1961 at September 10, 2008 10:20 PM

Is no piece of cake for me Kaz. lol.

But I will eat the cake - deal?

Jen

Posted by: jenniferhi at September 10, 2008 10:18 PM

Actually Drifter I adore all the preparation stuff. And actually have organised quite a number of special functions. I love all that part of it. I use vintage pieces, linens, glassware, etc. as that is my type of thing.

It's the cooking part I'm pretty rats at. lol.

Of course I do do the Christmas dinner and things like that, but for hefty type numbers, no way. Just couldn't handle it.

And bugger, went to use my oven last night, and something has gone wrong. Just won't light. Not liking the look of that. Hope I'm not gonna need to buy a new one. I suppose I could revert to the wood stove I also have in my kitchen. The one I have never even tried yet. lol. Hmmm, we shall see. A bit apprehensive, because we had a fire here 2 months after moving here, so am a bit apprehensive about the stove and fireplaces now. lol.

Jen

Posted by: jenniferhi at September 10, 2008 10:16 PM

Jen, tis easy, really...Just multiply the quantities....I would much rather cook for 20 than a smaller number, and when l have my family around for dinner it is usually 15 or so of us........ Piece of cake...........K

Posted by: auntykaz at September 10, 2008 9:52 PM

Willow, All I can say is I love to cook & like making people happy & well feed :))

Posted by: outbackdrifter at September 10, 2008 9:39 PM

Jen, Mate catering is great & i have used caters too.

For a Flash layouts & presintation you can bet them.

Plus it give you more time to spend with your guests :))))

Posted by: outbackdrifter at September 10, 2008 9:23 PM

Drifter - I bet you do!

Posted by: willow29 at September 10, 2008 9:03 PM

Well I have to admire you guys who can do all that. I truly do.

For me - catered! Simple!

Jen

Posted by: jenniferhi at September 10, 2008 8:56 PM

Its really not much harder to cook for 10 or 110, it really boils down to a little planning & Prep.
I have cooked for up to 120 & with the help of two others & borrow a few more large camp ovens & a BBQ or 2 it only takes a few hours.
And wow what a buzz you get from pulling it off :)))))))

Posted by: outbackdrifter at September 10, 2008 8:31 PM

The biggest meal l have ever catered for myself was Boxing Day 5 years ago, 70+ family and friends for lunch......
All of the crockery, cutlery, flatwear and glasses were hired, but everything else was done by us.
Turkey, Pork, Ham, Beef, either rotisseried or webbered, salads aplenty, taties in their jackets, the best gravy l think l have ever made, plus 3 puds, also the best l have ever made,as well as assorted other nice desserts.
And of course lots of champagne (for me after the cooking was done) and whatever everyone was drinking. It cost us about $2500.00 and was worth every penny, such a great day with families and friends......K

Posted by: auntykaz at September 10, 2008 7:47 PM

I guess it all depends on if you like cooking, or not. While it's nice to have everything pre-catered and have everyone just mingle, I love the prospect of having like minded friends around who enjoy the preparation and cooking of tasty morsels. In fact, the meal itself can become the 'party', and take a couple of hours to complete. Some people refer to this as 'grazing', rather than just simply 'eating'.

What a joy it can be mulling and mingling around the sights and smells of some thing tempting on a stick, sitting there sizzling away. The love that can be put into the food as it's being prepared and cooked, and the love that comes back to you when it's time to sample that wonderful cuisine.

Ah.... spring is in there air... let the good times roll!

Posted by: heart2heart57 at September 10, 2008 6:48 PM

I love to whip up a feast. Sure it usually costs heaps more but I delight in seeing others enjoy the fruits of my labour.
On occaission I've been known to throw in the odd store bought items but that's not too often.. You must admit, sure can tell and taste the difference between shop bought and home cooked.. Mmmmm...."G"

Posted by: amdoingit at September 10, 2008 5:49 PM

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