The AFF "Chef's Corner" Thread

[Riksta]

I just thought I would throw this up after the Pizza Oven thread came about, and turned into a little bit of a "share your pizza dough recipe" thread.

What are people's specialities in the kitchen? Anyone got any real outstanding recipes they'd like to share?

I always used to use This Recipe to make pizza dough, however after in the other thread Vik pointed out a special flour for bread & pizza, I'm going to try the recipe on the box.

I'm also quite good at doing oven cooked crumbed chicken pieces, however I can't really give a recipe on that one as every time I do it, I tend to do it a little differently. I basically dunk the chicken pieces in an egg/milk wash mixture, and then into a coating mixture containing breadcrumbs & flour, with all manner of herbs & spices added to it, put on a tray covered in a generous layer of canola spray, spray the top of the chicken once crumbed and on the tray (from a decent distance with not too much pressure, or you blow the crumbs clean off!), and cook until ready. I haven't quite worked out how to get it just like KFC yet, but I've kinda given up on that anyway, seeing they use pressure cookers and I use a normal fanforced oven. Its still good though!!!

[TURBOTAXI]

Is it too much to ask to have a food section on a car forum.? I would go for it.

[Paxton]

Originally Posted by TURBOTAXI

Is it too much to ask to have a food section on a car forum.? I would go for it.

I like this idea - maybe not just food, but the Beer thread as well. Maybe call it the Food and Grog section.

Let's try and get the Admins interested.

[Peuty]

Ok, for all you budding chefs out there, who has a good recipie for mushroom sauce for steaks and stuff.

I currently use this one -

"Fry some sliced mushrooms in butter and chives, then add one glass of red wine and reduce. Mix up some basic gravy (grab some red and green peppercorns and chuck in) and add some cream to lighten the colour, then combine the two in the pan, simmer for a few minutes and WHAMMY!"

Yum.

[Paxton]

Originally Posted by Peuty

Ok, for all you budding chefs out there, who has a good recipie for mushroom sauce for steaks and stuff.

I currently use this one -

"Fry some sliced mushrooms in butter and chives, then add one glass of red wine and reduce. Mix up some basic gravy (grab some red and green peppercorns and chuck in) and add some cream to lighten the colour, then combine the two in the pan, simmer for a few minutes and WHAMMY!"

Yum.

Sounds fantastic Dan.

[vik351]

My latest toy...



vik... :

[Peuty]

Certainly is Andrew...infact I'm having it tonight! Yum

Here is a pictorial of last time I had it...

Wagyu Rib Fillet -



Sauce in the making -



Finished product with HOME MADE ROSEMARY CHIPS...yummmmmmmmmmmm



Yum.

[vik351]

Ok, for all you budding chefs out there, who has a good recipie for mushroom sauce for steaks and stuff.

Mine is a quickie,but tasty...Preface...I used to use butter...I no longer do...

Duck fat... Yep,duck fat...

http://www.luvaduck.com.au/products/retail/14/Duck-Fat/

Chopped mushies chucked into a very hot "Lodge" cast iron pan

http://www.lodgemfg.com/use-care-seasoned-cast-iron.asp

with duck fat,then sprinkle in garlic powder or garlic salt,wait till the mushies caramelize on the first side (chuck in) then turn down heat to low and toss mushies to their other side...

This only takes minutes,then serve,if ya want a sauce form them,add cream while on heat...Fresh ground pepper once it is on the plate...

vik...
:

[vik351]

vik...


:

[Kamshaaft]

Sounds good!

[Swordsman88]

Originally Posted by Peuty

Ok, for all you budding chefs out there, who has a good recipie for mushroom sauce for steaks and stuff.

I currently use this one -

"Fry some sliced mushrooms in butter and chives, then add one glass of red wine and reduce. Mix up some basic gravy (grab some red and green peppercorns and chuck in) and add some cream to lighten the colour, then combine the two in the pan, simmer for a few minutes and WHAMMY!"

Yum.

Sounds great. I ran out of red wine one time (i don't drink wine only cook with it) so i threw in a few slugs of port instead. Was quite good....

Sauces like this are the best way to do steak IMO. Nice hot grill, some salt and pepper, don't overcook. Throw a sauce like that on top and bob's your uncle....

[vik351]

As for names, how you going to name it so people know what it is,

What about

"Beef Steak and Burgundy...

vik... :

[Kamshaaft]

Ah, I better put some of my post back! That sounds real good though vik. By the way, what exactly IS that clay urn thing you posted photos of?

[vik351]

Originally Posted by Kamshaaft

Ah, I better put some of my post back! That sounds real good though vik. By the way, what exactly IS that clay urn thing you posted photos of?

I call it a "Chooker"

vik...chook cooker...

[vik351]

It's like a clay pressure cooker...





Onion and celery in the bottom

Gives a good sauce, pluss a couple of spuds...



vik... :

[snappy]

That one big chook

[Riksta]

Originally Posted by Paxton

I like this idea - maybe not just food, but the Beer thread as well. Maybe call it the Food and Grog section.

Let's try and get the Admins interested.

I'll third that!

Whilst we are primarily a car related forum, and Ford is the common interest I'm sure we've all signed up because of, we all share different interests as well as our love of the Blue Oval - hence we already have a number of subsections for music, advice and the like.

That recipe for the mushroom sauce sounds great, and the picture of it looks awesome.

And Vik, that chook looks great!

[XR6_661]

I don't really have any special recipes.

But I do enjoy a good steak.

My fav is a good slab of wagyu.

Make some nice diagonal slices through the steak and stuff with rosemary. Dust the steak with good quality rock salt and peppercorns. Rub it with a bit of good quality olive oil too.
Let the steak sit and reach room temp.
Fire up the stovetop and pre-heat the oven to about 200ish...(my ovens heat indicators have worn off so I'm taking a wild guess).

Throw the steak in the fry pan (I recommend a good quality cast iron fry pan)
Quickly sear both sides until brown.
Now the trick is to put it in the oven for a few mins so it cooks evenly all the way through.

Once it is cooked, serve with a nice fresh salad.
DON'T put extra seasoning on the steak. I like to drizzle a bit of olive oil over the salad and steak when serving though.

Upon eating, compliment the steak with a some Glenmorangie 18 year scotch.

[Cobra]

I will not look at this thread after 4pm! Yes, I will get too hungry...

[Cobra]

Originally Posted by Peuty

Certainly is Andrew...infact I'm having it tonight! Yum

Here is a pictorial of last time I had it...

Wagyu Rib Fillet -



Sauce in the making -



Finished product with HOME MADE ROSEMARY CHIPS...yummmmmmmmmmmm



Yum.

Dude, that looks Effen delicious!

[Cam]

Dan, when you inviting me and the family over for dinner? hahaha

[grandpa_spec_F6]

I think a food and grog thread is a great idea! Hell we've got photography, I know that is somewhat related to cars but seriously, think about it, on cruises we need to all be fed and watered (not that im promoting drinking grog and driving ;) ) however it could be seen as relevant enough

Vik, that contraption is cool! that chicken looks so good *drools* likewise with that steak cobra

[Kamshaaft]

It can be car related, if you make it so. There's a small cafe on the highside of the Birdwood Motor Museum (well worth a look if you're in the area, despite the fact it looks like Holden are their numero uno sponsor) which has everything on the menu tied in with an Aussie car theme. I bought a plateof FJ fries, very nice although also extremely expensive.

[Iggypoppin']

guys, i am ALL FOR THIS THREAD being made a sticky, "AFF food and beer lovers" or something. having a mother who used to be a chef and now works in a greek restaurant, and a father who sells cheese, wine, olives and olive oil to all the major restaurants and hotels(read: botanic gardens, Hyatt, hilton, chianti classico, et al) and who used to be a chef also, under the great cheong leuw(sp) no less, i can really appreciate this type of thread, as i can actively contribute to it, with new recipes, ideas, hints, tips, and hopefully photo's, if its on the plate long enough of course!

i can PM the relevant admins if anyone wants, or has someone already done it?

anyway, with the hot weather we've been having, ill throw up a quick and easy cold relish, suitable on fish, poultry or meat or as a refreshing snack.
"Mango and pineapple relish"
dice 1-3 mangoes, depending on how many people you are cooking for. allow around half a mango per person. dice into a bowl.
you can use pineapple from a tin, but if you have fresh pineapple, please use it as it's so much nicer. dice around 1/3rd pineapple/mango. you don't want to overpower the mango as its generally a mango relish but if you want to mix it up, you can.
chop half a chilli into small pieces, add to the bowl.
chop a small amount(up to you! don't let it overpower!)of red onion into the bowl.
juice of half a lime.
half a teaspoon of sugar
small handfull of mint leaves, crushed.
add all this to the bowl and stir, then leave in the fridge untill ready to serve. serve with steak, fish, chicken, duck, whatever, its great for pretty much anything and takes about 10 seconds to make.

[Iggypoppin']

Originally Posted by vik351

It's like a clay pressure cooker...





Onion and celery in the bottom

Gives a good sauce, pluss a couple of spuds...



vik... :

vik, sorry for quoting pics, but where do you get one of these things?? looks fantastic, would be a great gift to my parentals for sure.

[vik351]

Originally Posted by 76txcoupe

vik, sorry for quoting pics, but where do you get one of these things?? looks fantastic, would be a great gift to my parentals for sure.

Maate...Love your idea...

As for the "Chooka" ...

Another Adelaide thing...Bennetts Pottery off Magil Rd...

http://www.bennettsmagillpottery.com.au/

vik...

[TURBOTAXI]

That clay cooker would produce such tender and juicy meat. I know this is not the place for youtube links, but if anyone likes soft shell crab, or squid in spicy salt I have loaded some vids of making them to youtube, just search medooranite and you will see them.

[TURBOTAXI]

I am going to Cabramatta on Tuesday for a day long pork roll and other food fest and taking cold bags to transport all the hard to get stuff back to Dubbo. - I am very passionate about food!

[Kamshaaft]

Originally Posted by TURBOTAXI

I am going to Cabramatta on Tuesday for a day long pork roll and other food fest and taking cold bags to transport all the hard to get stuff back to Dubbo. - I am very passionate about food!

:Eek: I read that as "..going to Cabramatta on Tuesday for a long pork roll and other food..." - only in Cabramatta would you find such butchery!

[vik351]

Originally Posted by TURBOTAXI

That clay cooker would produce such tender and juicy meat. I know this is not the place for youtube links, but if anyone likes soft shell crab, or squid in spicy salt I have loaded some vids of making them to youtube, just search medooranite and you will see them.

Soo right...Meat just falls off the bone...

vik...Squid link thanks...