The AFF "Chef's Corner" Thread - Page 10

Rodp · 05-06-2010, 11:19 PM

Quote:

Originally Posted by EDfutura25

Man vs Food was awesome. It got a little old towards the end, but so much of the stuff looked so good (even though it was really bad for you) I would go to the U.S and just do a food tour.

If you like it, try Bizarre Foods, Food Wars, No Reservations, Diners Driveins and Dives off the top of my head - there's several others who's names escape me right now.

Those yanks sure know how to eat.

drew`SEVNT5 · 07-06-2010, 10:28 AM

Quote:

Originally Posted by EDfutura25

Man vs Food was awesome. It got a little old towards the end, but so much of the stuff looked so good (even though it was really bad for you) I would go to the U.S and just do a food tour.

Theres a new series just about to air in the US

FRDGAL · 07-06-2010, 10:47 AM

So I've read a few pages here but I can't get the image of Peuty's mushroom sauce out of my head!!!! See post #7

I was going to have some toast and coffee for breakfast but I don't think it'll do now lol. I know what we're having for dinner

Iggypoppin' · 07-06-2010, 07:58 PM

Pork belly, orange, chilli, bed of rice.
Love my mummy

Fled74 · 21-06-2010, 09:29 PM

I made this today:

Simplified Paella Recipe

This is my streamlined version of the classic Spanish rice dish.

I've used chicken here, but you can also use diced pork instead of (or along with) the chicken. For seafood paella, you can use marinara mix, chopped crab, and mussels in their shells.

A paella pan is not absolutely necessary - any large skillet will do, as long as it can be put in the oven.

Procedure:

1) Pre-boil the chicken with 2 tablespoons of salt until chicken is 2/3 cooked. Keep the resulting broth/stock. Preheat your oven to 200 degrees.

2) Chop up a medium-sized onion, and slice (and seed) a small red capsicum.

3) In a small bowl, combine a pinch of saffron and a pinch of powdered turmeric. You can also use saffron powder - just remember that a little goes a long way.

Add 1/2 cup near-boiling water to dissolve the turmeric and allow the saffron to steep.

4) Sautee onion in 2 tablespoons of extra virgin olive oil over medium heat.

When onion is soft and translucent, add your chicken.

5) When chicken is lightly seared, add the saffron/turmeric liquid and stir.

6) Add 3 cups uncooked short- or medium-grain rice.

Add enough stock from your chicken pot, and boiling water, to cover the rice. The proportion of the water depends on how salty your stock is. Turn the heat up

7) Stir occasionally. As the rice absorbs the liquid, top up with more stock/water as needed, a cup at a time (not too much though).

8) Thaw a handful of frozen peas (I used the saffron bowl to infuse the peas with a bit of flavour)

9) When the rice is about half-cooked, add the capsicum and peas.

Stir it through. Correct seasoning (salt & pepper) as you do so.

10) When most of the liquid has been absorbed, and the rice is nearly done, put the entire pan in the oven. Bake uncovered for 15-20 minutes.

11) The rice on top should be a bit crusty yet moist, and fluffy and soft inside. Don't worry if the rice at the bottom is burnt, this part is the most flavourful.

12) Add a few drops of your favourite hot sauce (I love Tabasco) and enjoy. Serves 3-4.

Iggypoppin' · 26-06-2010, 11:21 PM

Had a big cook off tonight, cooked a modified beef and black bean with noodles for 10 mates.
Michelle(my competitor) made honey chicken and fried rice. We went with basic Cantonese style food for the ease of pleasing people without breaking the budget.
Wok, low heat, tablespoon of peanut oil, heat for 1 minute, add chopped Ginger(1 tablespoon ) and 2 cloves garlic, chopped, and fry for 3-4 seconds, add 500-800grams of chopped vegetables.
I used capsicum and Chinese cabbage, bit of broccoli and some carrot. Fries for 2 minutes, then placed in a bowl.
Sliced 1 kilo of prime steak into very thin strips, set aside.
Re-heated the wok, 2 tablespoons of peanut oil, fry the meat QUICKLY to avoid it becoming too stringy and tough.
Add 1/2 cup to 1 cup of stock and boil, then add two tablespoons chilli oil(a lot but we love chilli) and then add veges.
Fry for 1 minute, stirring constantly. Add a mix of cornflour and cold water to the mix to help thicken up the mix, then half a small jar of black bean garlic sauce.
While this is happening Michelle blanched some noodles in boiling water(white hokkein) and then I added them too. Stirred and served. Big hit! Chopped scallions and chilli on top, much love.

gossy · 26-06-2010, 11:33 PM

Quote:

Originally Posted by Iggypoppin'

, cooked a modified beef and black bean with noodles for 10 mates.
.

We are a crazy lot here at AFF.

We even have to modify our beef, as standard clearly is not good enough!!!!

Sounds like the cook off went well, how did the crowd like it?

Iggypoppin' · 26-06-2010, 11:50 PM

The gang loved it. I won the cook off by the way.
Seconds where scarce, but that's to be expected. I modifies it by not marinating the meat(no time) and by adding the noodles rather than serving on rice. But they loved it! Next week Italian!
Thanks for the feedback gossy

vik351 · 28-06-2010, 09:51 AM

Sounds good...

Add a mix of cornflour and cold water to the mix to help thicken up the mix,

Try dry sherry instead a water...I also add ginger powder...

Wok low heat...???

vik... I got a cast iron wok from hazza scraffs...

vik351 · 14-07-2010, 07:49 PM

Where are ya all...???

If ya like it hot,well hotish (Not bad from a skip butch) go to Prospect Meats SA.

The joint in the fresh fruiterers complex... on Prospect Rd

About the best consistant hot and nice tastin snags I have found of late

Good fat content,not too many ground up dead bodys to spit out (not like some itie ones) and good spice taste

The plain itie ones are are the same but with on chilli flakes

Several other ones as well all very good...

I thank you all for listening...

and I hope you all have a good night...

vik...May god bless you all...

TURBOTAXI · 14-07-2010, 10:24 PM

Like button.....

378ute · 15-07-2010, 09:43 PM

Heres a pizza threw together the other night

Tomato, Onion, Pineapple, Chilli, Rocket and Kangaroo

gossy · 15-07-2010, 10:16 PM

Now that's a REAL Aussie pizza.

........... what's that Skip? Your mates are on there way over to 378ute's house now?

Nice looking snags Vik but you need some Blairs Mega Death Sauce on it.

378ute · 15-07-2010, 11:09 PM

Haha exactly what i thought the Real Aussie Pizza

and Blairs Death Sauce, nearly got everyone of his hot sauces

Awesome stuff

vik351 · 15-07-2010, 11:11 PM

378 ute...Heres a pizza threw together the other night

Tomato, Onion, Pineapple, Chilli, Rocket and Kangaroo

Do go on...what did ya do to the roo,looks like ya seared it a bit first...???
And is that just on pitta bread...???

Must give skippy a try one day,nice and thin I would think...

Gossy...Nice looking snags Vik but you need some Blairs Mega Death Sauce on it.

Believe it or not,these were spot on,a sauce woulda lost the great flavour...

Real hot sauce is for crap sausages or over cooked chivachichi ...

I hate the gumbys that order a meal,it comes to the table...sprinkle sprinkle salt before even tastin it...

vik...

378ute · 15-07-2010, 11:14 PM

Vik,

pita bread base, haven't tried making my own dough yet, will soon

roo was marinated in a bbq sauce and cooked medium rare, sliced and thrown on pizza, finished off in oven.

turned out really well, shame that roo is started to get expensive

gossy · 16-07-2010, 08:33 AM

Quote:

Originally Posted by vik351

I hate the gumbys that order a meal,it comes to the table...sprinkle sprinkle salt before even tastin it...

vik...

Yeah, a real pet hate of mine too. In the industry, they are known as peasants.

vik351 · 16-07-2010, 09:19 AM

Quote:

Originally Posted by 378ute

Vik,

pita bread base, haven't tried making my own dough yet, will soon

roo was marinated in a bbq sauce and cooked medium rare, sliced and thrown on pizza, finished off in oven.

turned out really well, shame that roo is started to get expensive

Try this... I use the lighthouse stuff,bla good mate...

http://pizzabase.com.au/

I also found if your going to have sexual intercourse with a dog,one must excel in the experience...

So when makin pizza bread,make a heap and freeze the stuff,it defrost a treat,take your balls out a few hours before,in a warm spot they will rise...

And Giovanni is your uncle...

I actually add garlic powder to my mix as well...

vik... Just muck around and try stuff...

vik351 · 16-07-2010, 09:22 AM

Quote:

Originally Posted by gossy

Yeah, a real pet hate of mine too. In the industry, they are known as peasants.

As Basil would say

"Might as well garnish it with a couple of dead dogs"

vik...

Fled74 · 16-07-2010, 09:32 AM

I don't mind if people add salt or pepper or whatever - what I abhor is when people tell me it NEEDS salt or pepper or whatever.

TURBOTAXI · 16-07-2010, 09:56 PM

I dreamed this up the other day..... I keep recalling it.... universe wants me to share it.
A crab salad with shredded crab flesh, finely diced celery, red capsicum with the skin sweated off (for sweetness) and colour gently toasted pine nuts. tear off whole leaf of coriander and add before serving Dressed with a loose mayonnaise of few drops sesame oil, lime, sea salt, fresh black pepper (szechaun if you want to be a bit wild?) peanut oil, egg yolk to emulsify.Fresh chilli to taste Serve on prawn crackers as finger food, so you only need to take the tub of crackers, the tub of salad and something to load the crackers with salad. Enjoy with a cold mild taste beer (like corona or millers) or a very chilled very dry white wine, avoid sweetness, so the palate can still detect the sweetness of the crab and accompaniments

vik351 · 16-07-2010, 11:48 PM

Quote:

Originally Posted by TURBOTAXI

I dreamed this up the other day..... I keep recalling it.... universe wants me to share it.
A crab salad with shredded crab flesh, finely diced celery, red capsicum with the skin sweated off (for sweetness) and colour gently toasted pine nuts. tear off whole leaf of coriander and add before serving Dressed with a loose mayonnaise of few drops sesame oil, lime, sea salt, fresh black pepper (szechaun if you want to be a bit wild?) peanut oil, egg yolk to emulsify.Fresh chilli to taste Serve on prawn crackers as finger food, so you only need to take the tub of crackers, the tub of salad and something to load the crackers with salad. Enjoy with a cold mild taste beer (like corona or millers) or a very chilled very dry white wine, avoid sweetness, so the palate can still detect the sweetness of the crab and accompaniments

Sounds good BUT...

With prawn crackers,the things you deep fry and they triple in size and stick to your tongue...???

We talkin the same ones...???

vik...Thought they would turn to mush with a topping...

TURBOTAXI · 17-07-2010, 10:37 AM

Quote:

Originally Posted by vik351

Sounds good BUT...

With prawn crackers,the things you deep fry and they triple in size and stick to your tongue...???

We talkin the same ones...???

vik...Thought they would turn to mush with a topping...

They are the ones!

Idea would be you load on the salad and then load it all into your mouth.!

I have done this before with a chicken salad (shredded chicken, tossed with super finely sliced shallot and celery ribbons, sesame oil, sweet vinegar, pepper dash of soy) worked like a charm!

the crackers are crackling away as you load them in.

vik351 · 17-07-2010, 12:32 PM

Idea would be you load on the salad and then load it all into your mouth.!

Well were still in our winter chill still here in SA...Still got the slow cooker in reach and a freezer full of lamb shanks,chuck steaks,boalar roasts etc...

What sorta crabb,Our fresh stuff are blue swimmer crabs,but only with the months with the letter "R" in them.

I spose you use mud crabs...???

Will give this one a go when we see the sun again...

vik...

Iggypoppin' · 17-07-2010, 02:31 PM

Sounds good turbotaxi. Good nibble food for a party or hot summer day with some beers and a BBQ

vik351 · 17-07-2010, 08:51 PM

Quote:

Originally Posted by 378ute

Vik,

pita bread base, haven't tried making my own dough yet, will soon

roo was marinated in a bbq sauce and cooked medium rare, sliced and thrown on pizza, finished off in oven.

turned out really well, shame that roo is started to get expensive

Got some roo today for me pizza try...

How thin did ya slice it...??? what sorta BBQ sauce...??? how long did ya marinate it...???

Did ya sear it on high heat,or aint there nothin to sear...too lean...

If I slice it really thin...then marinate,then just chuck it on the pizza

Should be ok I would think...???

AH,regardless,you have to try stuff,then learn from your mistakes...try an new approach...

vik...Got some Beerenberg BBQ sauce (http://www.beerenberg.com.au/

in the fridge,will try that...They make some good stuff... All grown in the hills that you can see driving past...

vik...

378ute · 17-07-2010, 11:02 PM

Vik,

roo was marinated during the day. Normal bbq sauce, chili, garlic. Really whatever you want in the mixture. Local coles/safeway do a good pre marinated BBQ Plum pack as well.

I cooked the roo steaks whole, medium-high heat 10 mins a side at a guess, but still medium rare, then thinly sliced and put on pizza.

Thick cuts of roo do take a little while, i might actually thinly slice it up first next time

Good luck

vik351 · 18-07-2010, 08:06 PM

I marinated me roo in a plastic bag with light soy,Lee and Perrins wooshta,Beerenberg BBQ sauce and some garlic powder...

Cut it as thin as I could,and in the bag,marinating in a bowl I find useless...

In a bag all the meat gets coated,I squeeze all the air out,tie a knot in the bag,and massage it like a pair of jugs...

Med heat with a bit of caramalization

Then cut into thin strips for easy munchin...

Used a bought base today...Wasnt to bad actually...

But like mine better...

Opps .almost forgot to take a happy...

vik... Good chunder...!!!

378ute · 19-07-2010, 01:08 PM

Ah it all looks pretty good.

Got the lighthouse flower, gonna have a crack this week making me dough, post some pics when its done

vik351 · 19-07-2010, 02:51 PM

Quote:

Originally Posted by 378ute

Ah it all looks pretty good.

Got the lighthouse flower, gonna have a crack this week making me dough, post some pics when its done

The only thing I do different to this mobb

http://pizzabase.com.au/its-all-about-the-base/

I mix me dry yeast with a bit of honey, garlic salt and olive oil in a bowl I'm gunna mix the flour in...

Wait about 5 minutes and that gives the yeast time to get active,you will see it froth and bubble,then sieve the flour in and make your well and go from there with the water...

vik...