The AFF "Chef's Corner" Thread

[vik351]

Found this site... : : :

http://www.deathsauce.com.au/outlets.html

vik...

[Kamshaaft]

I didn't take any pics, but I had grain fed 'Wagyu' (I'm certain that it was F1 - 50% Wagyu bloodline not legitimate Wagyu, nevertheless it was amazing) Sirloin on a very silky and creamy truffle oil mash with a pat of olive, anchovy, and herb butter to the side, washed down with Bobbie Burns '07 and Bluetongue Premium (probably blasphemy, but I liked it). It was very good though, I was hesitant about tainting my steak with the anchovy & olive herb butte, but it really was like the finishing touches with a little bit the mash on the othe side of the steak. Perhaps made up for it not being Purebred Wagyu. Best dish I've had this year (and last year) though, by far.

Originally Posted by 76txcoupe

did you try the rockmelon/prosciutto idea peut?

edit: that burger looks fantastic, i actually had a really good burger for tea tonight,

homemade beef patty with some coriander in the mix, roasted capsicum, zucchini, eggplant(odd combo but it works) and some nandos sauce. dad considered the nandos blasphemy but it went down well. oh, lettuce tomato and onion added too.

mums doing a vietnamese style banquet for some friends soon, ill throw up pics and recipes.

But Nando's is so good. Especially on cold cuts / cold sausages. It's just vroom of flavour in your mouth.

Actually, I've have just the prosciutto & rockmelon before and it was way way waaaaaaaay better than one would imagine, I agree. Knowing that, I definitely will be recreating your salad next opportunity (heading into the smoke for a shop next week). Will post pics.

P.S. Please don't post any pics of Balut.

[Riksta]

Originally Posted by vik351

Had these for dindins...All I need now is a tooth pick...

The look way too awesome.

Attention all SA Members: Dinner at Vik's house sometime this year. All welcome

I'm glad I started this thread now, some great ideas being shared, unfortunately every time I open it to read it again I get hungry (and its usually from whatever food Vik has posted!!!)

[Iggypoppin']

kaamshaft-whats balut?

well, i think vik needs to come to terms with the fact we all want to gangraid his house and have him make us tasty food while we get sloshed and talk about fords. whos with me?

[DJM83]

Some good ideas there vik. As for the chilli the hotter the better

[Kamshaaft]

76txcoupe,

If the food in this thread were christ himself, Balut would be the anti-christ. I guess it's ignorant and culturally insensitive for me to say so, but daaammn.
You may also know it as Hot Vit Lon. Ask your mother to make you some! :p

[Swordsman88]

Originally Posted by vik351

Instead of beef,lamb mignon burgers...



vik...Never trust a skinny cook...!!!

Looks great vik. I love me a good burger LOL! Some great food being talked about on here. Oh, and just to prove that while i may be on the skinny side i can still cook....



If you like french toast you will love my 'desert toast'.... Ok its not THAT traditional but it tastes great and looks...ahem....substantial??

[vik351]

Had a few lamb mignons left over,so I cut em in 1/2 and layered em in a lamb burger... : : :






With this sauce...



vik...Must say it went down well...

[vik351]

Originally Posted by 76txcoupe

kaamshaft-whats balut?

well, i think vik needs to come to terms with the fact we all want to gangraid his house and have him make us tasty food while we get sloshed and talk about fords. whos with me?

Thats all well and good in theory...

But until we find out who the "snag" thief was at Ipanas dyno day...

vik...It aint gunna happen...

[Riksta]

Originally Posted by vik351

But until we find out who the "snag" thief was at Ipanas dyno day...

A bit off topic there, but still,

[vik351]

Originally Posted by Riksta

A bit off topic there, but still,

Still about food...

Imagine what would happen if someone stole a mignon...

vik... :evil3: :evil3: :evil3:

[XR6_661]

Someone needs to ban Vik from posting delicious things while others are hungry and at work.

[Riksta]

Its funny how Vik mentions the sausage thief and instantly someone says he should be banned, even if its not for sausage theft reasons!!! LOL.

You know by saying that though, he's just going to post more pics of delicious food!!!

[vik351]

Originally Posted by Riksta

Its funny how Vik mentions the sausage thief and instantly someone says he should be banned, even if its not for sausage theft reasons!!! LOL.

You know by saying that though, he's just going to post more pics of delicious food!!!

Yea funny that...!!!Got banned from the taxi forum for that...

So ya like bbq rotisserie chook...??? : : :







vik... : : :

[Riksta]

That chicken looks awesome.

I've got some chicken thigh pieces sitting here for dinner tonight, will probably do my old crumbing trick before they go in the oven.

I should look into getting a pressure cooker of some sort to try for a real KFC style chicken. Anyone got one? Food come out good?

[vik351]

Originally Posted by Riksta

That chicken looks awesome.

I've got some chicken thigh pieces sitting here for dinner tonight, will probably do my old crumbing trick before they go in the oven.

I should look into getting a pressure cooker of some sort to try for a real KFC style chicken. Anyone got one? Food come out good?

Well at the risk of gettin banned or warned,this is what I do for my kenucky style...

Chook pieces,usually drumsticks cos theyr all the same size ...

Skin on or off for less oily...

Chuck the chook into boiling water for about 5 mins,so it aint drippin blood...

Drain them let em cool a bit,so you can touch em just...

Do the old plastic bag trick...

Chuck in a couple spoons of flour,then what ever you like...I do

Chook salt,garlic and onion powder,ground black pepper,five spice powder,Nostimini,chilli powder,chook stock powder,add to your taste 1 spoon or 3

Get olive for deep frying goin (I got one of those eleci chip cookers)

Deep fry in the oil till it looks like kentucky colour,Dont take long cos the boiling cooks the meat

Deep fry is just to crisp up the flour coating...

You will never get kentucky again after this chook...



vik...

[vik351]

Originally Posted by Riksta

That chicken looks awesome.

I've got some chicken thigh pieces sitting here for dinner tonight, will probably do my old crumbing trick before they go in the oven.

I should look into getting a pressure cooker of some sort to try for a real KFC style chicken. Anyone got one? Food come out good?

I got a pressure cooker,never tried kentucky style,cos I do it my way,But I love lamb shanks in the PC...

Meat falls off the bone...

vik...and is as soft as kaka...
: : :

[Spudz27]

I did Garlic Prawns and rice the other day.

Get raw Tiger or XL Green Prawns, cut off head, remove shell and vain.

In a pot melt 2 Tablespoons Butter with 3 Cloves Garlic (Crushed)
When melted remove from heat and add 1 Tablespoon of Flour, Stir till combined and a smooth paste is made.

Next add 1 cup of chicken stock (I use the carton stuff not a cube) and 2 Tablespoons of White wine. Whisk till there are no lumps.

Return to the heat and *** the liquid begins to boil add 1 cup Thickened Cream and Cracked black pepper (to taste, I love lots)

Bring back to the boil and add prawns, Boil for no longer than 3 mins (even that is too much sometimes)

Finally add fresh chopped parsley and serve over Jasmine Rice.

[Spudz27]

I don't have any pics. But a marinade I make for chicken breasts which I use to make burgers is this. I also can't give measurements as I made this one day as an experiment.

It is

Olive oil
fresh garlic
Fresh Mixed Herbs (I use the tube stuff from the vege section of woolies)
Chicken Seasoning
Extra Hot Chilli Powder

Combine it all, then add chicken breasts (skinless) and stir, also I cut my chicken breast through the middle to make 2 out of 1, cooks faster, more evenly and doesn't make the burger to big for your mouth, let sit for 2-6hrs.

Then cook it up and have it in a toasted turkish roll

Swiss Cheese
Bacon
Lettuce
Tomato
Carrot
Avacoado (I mash the avacado and use it as a myo substitute)

Or instead of Avacado have Mayo combined with Nando's Extra Hot Peri Peri sauce.

[gossy]

Originally Posted by vik351

vik...

Hey Vik,

How did you get the flash reflection on the chicken?

Me thinks some monkey business is going on here.

By the looks of it, that photo came out of some 70's cookbook.

[vik351]

Originally Posted by gossy

Hey Vik,

How did you get the flash reflection on the chicken?

Me thinks some monkey business is going on here.

By the looks of it, that photo came out of some 70's cookbook.

Sure did...93 Womans weekly chicken cookbook...

Well 93 is close enough to 70's

vik...Got my variation from there...
: : :

[Iggypoppin']

Viiikkk!!!!!

[gossy]

G'day Vik,

I'm a qualified chef with over 20 years in the Hospitality Industry and I'm loving your style of cooking and flavourings for a home chef.

Keep up the great work. :

BTW, just ordred some of Big Daddys Chilli Sauce from the States, can't wait. :

[vik351]

Originally Posted by EDfutura25

I did Garlic Prawns and rice the other day.

Get raw Tiger or XL Green Prawns, cut off head, remove shell and vain.

In a pot melt 2 Tablespoons Butter with 3 Cloves Garlic (Crushed)
When melted remove from heat and add 1 Tablespoon of Flour, Stir till combined and a smooth paste is made.

Next add 1 cup of chicken stock (I use the carton stuff not a cube) and 2 Tablespoons of White wine. Whisk till there are no lumps.

Return to the heat and *** the liquid begins to boil add 1 cup Thickened Cream and Cracked black pepper (to taste, I love lots)

Bring back to the boil and add prawns, Boil for no longer than 3 mins (even that is too much sometimes)

Finally add fresh chopped parsley and serve over Jasmine Rice.

Sounds good,we do one similar,but use chilli flakes,brandy and tabasco to taste...

Corn flour if it needs saving towards the end...

vik... Get a bit heavy handed with the brandy... :evil3: :evil3: :evil3:

[vik351]

Originally Posted by gossy

G'day Vik,

I'm a qualified chef with over 20 years in the Hospitality Industry and I'm loving your style of cooking and flavourings for a home chef.

Keep up the great work. :

BTW, just ordred some of Big Daddys Chilli Sauce from the States, can't wait. :

Thanks for that,so you dont sound like one of those wannabees that draws a Mona Lisa on a plate with a sauce squirter,puts two black olives for the eyes and charges $200.00 for it...

To me food is all about taste,go by your tongue,not by the spoon full of what to add...!!!

What state are you in...???

Can I have some...

I cant get Cheff Paul any more,Used to love his stuff for blackened fish





vik...What state you in...???

[vik351]

Originally Posted by Iggypoppin'

Viiikkk!!!!!

Whhaattt...???

vik...

[gossy]

I'm in QLD.

You are exactly right about taste, I don't use standardised recipes unless I'm making cakes and pastries etc. Season and add spices to taste is what most good chefs do.

Have you tried contacting Chef Paul's website?

http://www.chefpaul.com/site.php

[vik351]

Originally Posted by gossy

I'm in QLD.

You are exactly right about taste, I don't use standardised recipes unless I'm making cakes and pastries etc. Season and add spices to taste is what most good chefs do.

Have you tried contacting Chef Paul's website?

http://www.chefpaul.com/site.php

I thought he had croaked it...
:togo: :togo: :togo:

Thanks for that link,looks like I'm back to smokin out the neighbourhood again...

I use flathead fillets,now I melt butter in a large pan,pour cheff Pauls stuff into it,bit of a mix,dip the fish in it,chuck it onto the sizziling plate,bugger all a side...bloody beautiful...

Those who have never had it think I,m mad...

vik...But once they taste it... : : :

[xbrules]

Originally Posted by vik351

Yea funny that...!!!Got banned from the taxi forum for that...

So ya like bbq rotisserie chook...??? : : :







vik... : : :

What do you use to baste the chicken with in the spit Vik?

I thought that seasoning stuff has Dom Deloiuse on the packet haha

[Big Mike]

VIK351 - you need to set the rotisserie up in the back of your car. And lets face it, you have time to integrate that while Craig works on the engine and trans...

Real food at car shows. Tanunda Rod show was one where Dave got the little cooker out and did some snags - I reckon a few birds on the spit like that in the boot would be gold. Even rotisserie mignons... mmmmm