Quote:
Originally posted by SydneySinbad
...
Sorry about that bustMall...didn't mean to steal your thunder.
No thunder here. Great post. Makes me wanna do some bobs.
- Goto:
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bustMall 11 years ago
No thunder here. Great post. Makes me wanna do some bobs.
SydneySinbad 11 years ago
And commenting about bbq's, tonight I am going to cook on the barbecue what I call Rev-up-a-rissole:
600g lean mince 1 cup fresh breadcrumbs, 1 onion, chopped, 1 egg, beaten, seasoning to taste.
Combine ingredients. Shape into 8 thick, flat rissoles. Fry, barbecue or grill on medium low heat, approximately 10-15 minutes, turning occasionally.
This will serve 4 of us.
There are variations-
Chilli Bean Rissole - add 1/3 cup taco sauce. 1/3 cup drained red kidney beans (mashed), 1 teaspoon chilli powder, 1/3 cup fresh breadcrumbs (extra).
Basil and Parmesan Rissoles - add 2 tablespoons tomato paste, 1 teaspoon minced garlic, 1 teaspoon dried basil, 2 tablespoons parmesan cheese.
Oriental Spice Rissoles - add tablespoon soy sauce, 1 teaspoon each minced garlic and ginger, 1/2 teaspoon five spice powder.
Satay Rissoles - add 1/3 cup satay sauce.
600g lean mince 1 cup fresh breadcrumbs, 1 onion, chopped, 1 egg, beaten, seasoning to taste.
Combine ingredients. Shape into 8 thick, flat rissoles. Fry, barbecue or grill on medium low heat, approximately 10-15 minutes, turning occasionally.
This will serve 4 of us.
There are variations-
Chilli Bean Rissole - add 1/3 cup taco sauce. 1/3 cup drained red kidney beans (mashed), 1 teaspoon chilli powder, 1/3 cup fresh breadcrumbs (extra).
Basil and Parmesan Rissoles - add 2 tablespoons tomato paste, 1 teaspoon minced garlic, 1 teaspoon dried basil, 2 tablespoons parmesan cheese.
Oriental Spice Rissoles - add tablespoon soy sauce, 1 teaspoon each minced garlic and ginger, 1/2 teaspoon five spice powder.
Satay Rissoles - add 1/3 cup satay sauce.
Deucie 11 years ago
I think we need to have a BBQ!! These recipes are simply awesome!!!
katje 11 years ago
Quote:
Originally posted by Deucie
I think we need to have a BBQ!! These recipes are simply awesome!!!
What a great idea!
We can have a cook-off.
katje 11 years ago
Eddline, I love grilled zucchini!
dvetteone, I have a friend that cooks with wine. Sometimes she adds it to the food.
Those wings sound great!
Syd, you are going to make me fat.
Latino corrected me. he said Fosters is Aussie piss.
Thanks to all!!!
i hope I didn't miss anyone.
I believe the WBW Cookbook is going to be a bestseller!
dvetteone, I have a friend that cooks with wine. Sometimes she adds it to the food.
Those wings sound great!
Syd, you are going to make me fat.
Latino corrected me. he said Fosters is Aussie piss.
Thanks to all!!!
i hope I didn't miss anyone.
I believe the WBW Cookbook is going to be a bestseller!
Deucie 11 years ago
Quote:
Originally posted by katje
...
What a great idea!
We can have a cook-off.
Hey girl
That would be a serious cookoff
ThreadKiller 11 years ago
I've always been a burger guy.
Since you're a fish and chicken gal, I found this one for you Kat
Open Face Crab Burger with Red Pepper Dressing
subscribe to Bon Appetit
ingredients
Dressing:
1/4 cup mayonnaise (preferably organic)
2 green onions, thinly sliced
2 tablespoons minced drained roasted red pepper from jar
1 tablespoon fresh lemon juice
1 tablespoon ketchup (preferably organic)
1 tablespoon hot chili sauce (such as sriracha)*
1/4 teaspoon finely grated lemon peel
Crab burgers:
1/4 cup mayonnaise (preferably organic)
1 large egg
2 tablespoons fresh lemon juice
1 tablespoon ketchup
1 teaspoon finely grated lemon peel
1 teaspoon hot chili sauce (such as sriracha)*
1/2 teaspoon coarse kosher salt
2 tablespoons minced drained roasted red pepper from jar
1 green onion, thinly sliced
1 pound fresh lump crabmeat, picked over
1 3/4 cups panko (Japanese breadcrumbs),* divided
3 3-to 4-inch ciabatta rolls, halved horizontally
2 tablespoons (1/4 stick) butter plus more for rolls
2 tablespoons grapeseed oil or vegetable oil
6 crisp heart of romaine lettuce leaves, trimmed to 6-inch length
print a shopping list for this recipeview wine pairings
preparation
For dressing:
Mix all ingredients in small bowl. Season dressing with salt and pepper.
For crab burgers:
Whisk first 7 ingredients in large bowl. Mix in red pepper and green onion. Gently mix in crab and 3/4 cup panko. Sprinkle 1 cup panko on rimmed baking sheet. Using 1/4 cupful for each burger, shape crab mixture into twelve 3-inch patties. Press into crumbs on sheet to coat both sides; keep crab burgers on sheet. Cover with plastic wrap. Chill at least 1 hour.
Preheat broiler. Spread cut sides of rolls with butter. Broil rolls, buttered side up, until golden, about 2 minutes; cover.
Melt 2 tablespoons butter with oil in large skillet over medium-high heat. Working in 2 batches, add burgers to skillet. Sauté until brown, about 5 minutes per side.
Arrange 1 roll half, cut side up, on each plate. Top each with lettuce leaf, then 2 crab burgers. Spoon dressing over.
* Available in the Asian foods section of many supermarkets and at Asian markets.
Since you're a fish and chicken gal, I found this one for you Kat
Open Face Crab Burger with Red Pepper Dressing
subscribe to Bon Appetit
ingredients
Dressing:
1/4 cup mayonnaise (preferably organic)
2 green onions, thinly sliced
2 tablespoons minced drained roasted red pepper from jar
1 tablespoon fresh lemon juice
1 tablespoon ketchup (preferably organic)
1 tablespoon hot chili sauce (such as sriracha)*
1/4 teaspoon finely grated lemon peel
Crab burgers:
1/4 cup mayonnaise (preferably organic)
1 large egg
2 tablespoons fresh lemon juice
1 tablespoon ketchup
1 teaspoon finely grated lemon peel
1 teaspoon hot chili sauce (such as sriracha)*
1/2 teaspoon coarse kosher salt
2 tablespoons minced drained roasted red pepper from jar
1 green onion, thinly sliced
1 pound fresh lump crabmeat, picked over
1 3/4 cups panko (Japanese breadcrumbs),* divided
3 3-to 4-inch ciabatta rolls, halved horizontally
2 tablespoons (1/4 stick) butter plus more for rolls
2 tablespoons grapeseed oil or vegetable oil
6 crisp heart of romaine lettuce leaves, trimmed to 6-inch length
print a shopping list for this recipeview wine pairings
preparation
For dressing:
Mix all ingredients in small bowl. Season dressing with salt and pepper.
For crab burgers:
Whisk first 7 ingredients in large bowl. Mix in red pepper and green onion. Gently mix in crab and 3/4 cup panko. Sprinkle 1 cup panko on rimmed baking sheet. Using 1/4 cupful for each burger, shape crab mixture into twelve 3-inch patties. Press into crumbs on sheet to coat both sides; keep crab burgers on sheet. Cover with plastic wrap. Chill at least 1 hour.
Preheat broiler. Spread cut sides of rolls with butter. Broil rolls, buttered side up, until golden, about 2 minutes; cover.
Melt 2 tablespoons butter with oil in large skillet over medium-high heat. Working in 2 batches, add burgers to skillet. Sauté until brown, about 5 minutes per side.
Arrange 1 roll half, cut side up, on each plate. Top each with lettuce leaf, then 2 crab burgers. Spoon dressing over.
* Available in the Asian foods section of many supermarkets and at Asian markets.
F1098 11 years ago
OK ! The cook off is at my place tomorrow. At noon.
See you then !
See you then !
SydneySinbad 11 years ago
For TK:
This is a quick and simple hamburger recipe that I threw together one night. Pretty good for a bloke! Bung it on a roll with tomatoes, lettuce and beetroot and tomato or barbecue sauce.
Ingredients:
Serves: 6
500g mince
1 slice bread, crumbled
1 egg
1 to 2 tablespoons mustard
3 tablespoons Worcestershire sauce
salt and pepper to taste
Preparation method
Prep: 5 minutes | Cook: 15 minutes
1. In a large bowl, combine the mince, bread, egg, mustard and Worcestershire sauce and mix well. Form into 6 to 8 burgers and season with salt and pepper to taste.
2. In a large frying pan over medium heat, cook the burgers for 10 to 15 minutes, or until done to your preference.
This is a quick and simple hamburger recipe that I threw together one night. Pretty good for a bloke! Bung it on a roll with tomatoes, lettuce and beetroot and tomato or barbecue sauce.
Ingredients:
Serves: 6
500g mince
1 slice bread, crumbled
1 egg
1 to 2 tablespoons mustard
3 tablespoons Worcestershire sauce
salt and pepper to taste
Preparation method
Prep: 5 minutes | Cook: 15 minutes
1. In a large bowl, combine the mince, bread, egg, mustard and Worcestershire sauce and mix well. Form into 6 to 8 burgers and season with salt and pepper to taste.
2. In a large frying pan over medium heat, cook the burgers for 10 to 15 minutes, or until done to your preference.
SydneySinbad 11 years ago
Back to the Burgers:
These are delicious made on the bbq or indoors on the stove. The patties are light and very tasty.
Ingredients
Makes: 6 good size patties
500g beef mince
300g sausage meat
1 small onion chopped
2 tablespoons plum sauce or which ever sauce you prefer
3/4 cup breadcrumbs (to make lighter burgers use panko crumbs)
1 egg
6 Turkish pockets or whichever buns you prefer
1 large tomato sliced
1 onion sliced
6 lettuce leaves
sauce for serving, eg. plum if used in burgers
Preparation method:
Prep: 20 minutes | Cook: 20 minutes | Extra time: 30 minutes, chilling
1. Mix meats with onion, sauce, crumbs and egg then shape into patties and refrigerate for 30 minutes or prepare earlier in day and leave till ready to use. Cover with cling film if leaving longer to prevent moisture loss.
2. Heat BBQ and turn to low heat (if using gas) and cook for about 6 or 7 minutes each side or until cooked through.
3. Warm Turkish pockets in oven and prepare the tomatoes and lettuce and onion for the burger.
4. Sauce for the burgers - use which ever you prefer. I use plum if I am using it in the meat mix. BBQ sauce is also very nice.
Tip for TK:
Make your own BBQ sauce or use your own special sauce or chutney to serve on the burger. A slice of beetroot on the burger is delicous. A real old Aussie favourite.
These are delicious made on the bbq or indoors on the stove. The patties are light and very tasty.
Ingredients
Makes: 6 good size patties
500g beef mince
300g sausage meat
1 small onion chopped
2 tablespoons plum sauce or which ever sauce you prefer
3/4 cup breadcrumbs (to make lighter burgers use panko crumbs)
1 egg
6 Turkish pockets or whichever buns you prefer
1 large tomato sliced
1 onion sliced
6 lettuce leaves
sauce for serving, eg. plum if used in burgers
Preparation method:
Prep: 20 minutes | Cook: 20 minutes | Extra time: 30 minutes, chilling
1. Mix meats with onion, sauce, crumbs and egg then shape into patties and refrigerate for 30 minutes or prepare earlier in day and leave till ready to use. Cover with cling film if leaving longer to prevent moisture loss.
2. Heat BBQ and turn to low heat (if using gas) and cook for about 6 or 7 minutes each side or until cooked through.
3. Warm Turkish pockets in oven and prepare the tomatoes and lettuce and onion for the burger.
4. Sauce for the burgers - use which ever you prefer. I use plum if I am using it in the meat mix. BBQ sauce is also very nice.
Tip for TK:
Make your own BBQ sauce or use your own special sauce or chutney to serve on the burger. A slice of beetroot on the burger is delicous. A real old Aussie favourite.
SydneySinbad 11 years ago
Tips for Cooking:
Cooking by Guesses
I guessed my pepper, my soup was too hot
I guessed the water, it dried in the pot.
I guessed my salt, and what do you think?
For the rest of the day we did nothing but drink! (beer)
I guessed my sugar, my sauce was too sweet,
and thus by my guessing, I spoilt my own treat.
So now I guess nothing, for cooking by guesses
will ruin all skills and produce only messes!
Cooking by Guesses
I guessed my pepper, my soup was too hot
I guessed the water, it dried in the pot.
I guessed my salt, and what do you think?
For the rest of the day we did nothing but drink! (beer)
I guessed my sugar, my sauce was too sweet,
and thus by my guessing, I spoilt my own treat.
So now I guess nothing, for cooking by guesses
will ruin all skills and produce only messes!
[Deleted] 11 years ago
Quote:
Originally posted by SydneySinbad
A slice of beetroot on the burger is delicous. A real old Aussie favourite.
You can't beet a root!
bustMall 11 years ago
I guess at almost everything. At one time I recipied all, but it's so rare these days. Still use them as guidelines but that's about it.
SydneySinbad 11 years ago
Quote:
Originally posted by bustMall
I guess at almost everything. At one time I recipied all, but it's so rare these days. Still use them as guidelines but that's about it.
I'm a cook - a dash of this, a pinch of that - not a chef. It is a test of the ingredients that had to be precise, since I don't (normally) measure anything. I find it a little healthier to cook at home. In this fast food world we live in, I think it's important to be aware of what's going into your body. You have more control over that when you're the one putting (the food) together. I've cooked my entire life. Food is comforting to me. I enjoy being alone in the kitchen more than anything else. It's a place of happiness and it's helped me through many hard times.
Cooking is a form of therapy for me; it relaxes me. I plan menus in my head, write down the ingredients I need and head home to cook up something scrumptious. I love it.
katje 11 years ago
I still measure but I'm learning to know what goes with what.
Mediterranean Style Baked Fish
Ingredients:
4 teaspoons extra virgin olive oil
1 medium onion, thinly sliced
4 tablespoons white wine
2 garlic cloves, finely chopped
1/4 teaspoon dried oregano
1/2 teaspoon capers
8 Kalamata olives, pitted and chopped
1/4 teaspoon freshly grated lemon zest
1/4 teaspoon fresh lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
16 ounces thick cut, firm fleshed fish fillets, such as halibut or cod
Directions:
Preheat oven to 450 degrees, or heat up your grill.
Heat oil in a non-stick skillet over medium heat. Add the onion and cook until lightly browned. Add wine, lemon juice and garlic and simmer for 30 seconds. Stir in oregano, capers, olives, and lemon zest. Season with half of salt and pepper.
Season fish with the remaining salt and pepper. Arrange fish in a single layer in a baking dish or on a large sheet of aluminum foil for grilling.
Spoon the olive-caper mixture over the fish. Bake in the oven uncovered until fish is cooked through (10-20 minutes). If grilling, place foil on grill making a loosely sealed pouch and grill 15 to 20 minutes.
Recipe makes 4 servings.
Mediterranean Style Baked Fish
Ingredients:
4 teaspoons extra virgin olive oil
1 medium onion, thinly sliced
4 tablespoons white wine
2 garlic cloves, finely chopped
1/4 teaspoon dried oregano
1/2 teaspoon capers
8 Kalamata olives, pitted and chopped
1/4 teaspoon freshly grated lemon zest
1/4 teaspoon fresh lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
16 ounces thick cut, firm fleshed fish fillets, such as halibut or cod
Directions:
Preheat oven to 450 degrees, or heat up your grill.
Heat oil in a non-stick skillet over medium heat. Add the onion and cook until lightly browned. Add wine, lemon juice and garlic and simmer for 30 seconds. Stir in oregano, capers, olives, and lemon zest. Season with half of salt and pepper.
Season fish with the remaining salt and pepper. Arrange fish in a single layer in a baking dish or on a large sheet of aluminum foil for grilling.
Spoon the olive-caper mixture over the fish. Bake in the oven uncovered until fish is cooked through (10-20 minutes). If grilling, place foil on grill making a loosely sealed pouch and grill 15 to 20 minutes.
Recipe makes 4 servings.
ThreadKiller 11 years ago
you're just a kitty kat.
I'm a dash and pinch guy myself.
I've been cooking a long time.
I'm a dash and pinch guy myself.
I've been cooking a long time.
Notech_The_Abbot 11 years ago
TK you cad, A dash of pepper a pinch of salt and you are stealing my Kat ?
(a little vinegar works)
(a little vinegar works)
- Goto:
- Go
