1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.

What Have You Cooked Up.....?

Discussion in 'Off Topic' started by chris taylor, Jul 20, 2018.

  1. Barry

    Barry Well-Known Member

    Messages:
    4,846
    Location:
    Abbotsford NSW
  2. Kazz

    Kazz Well-Known Member

    Messages:
    194
    Location:
    Newport NSW
    Love the recipe names.............. and your shepherds pie looks great
     
  3. cbus

    cbus Well-Known Member

    Messages:
    12,796
    Location:
    sunshine coast
    Certainly back both those points.:D

    And re Melissa's post.
    Definately ,shepherds pie is only with old roast.
    Heaps of butter on spud.
    Otherwise it's just mince pie n 'pud.
     
    chris taylor and oldman like this.
  4. Nozza

    Nozza Well-Known Member

    Messages:
    461
    Location:
    Locked up
    From Nat, Sheperds pie contains lamb, hence the sheep reference.
    He is very particular about what these dishes contain, and left over whatever is not one of them.
    Amount of cholesterol in the mash impossible to measure
    But the main pie contains fresh ingredients, not left overs.
    Cottage pie may contain beef
    Left over pork may be pig pen pie

    Here is chuck a sickie soup...

    DSCN4132_001.JPG

    DSCN4134_001.JPG

    The link to his recipes, but do not follow this if you are easily offended.

    By swearing or tatoos

    https://www.youtube.com/channel/UCEFW1E8QzP-hKxjO2Rj68wg
     
    Last edited: Jul 17, 2020
    Grantus likes this.
  5. cbus

    cbus Well-Known Member

    Messages:
    12,796
    Location:
    sunshine coast
    Using leftover roast is a traditional part of a genuine shepherds pie. It being a method of using leftovers.
    Usualy roast mutton and leftover mash although often additional mash is needed and made to suit.

    There is no comparison of flavour or texture between a traditional Aussie/ kiwi shepherds pie and a mince pie with veges and spud.

    The roast mutton has much better flavour and a finer texture than lamb and was typically well done with minimal colour internally.
    This was chopped roughly to fit through hand mincer along with onion and carrot .
    Frozen peas could be added.
    The mincing of carrot and onion added some moisture to the dry meat.
    Any leftover gravy could be added.
    Plenty of white pepper and salt.
    Tomatoes sauce to add flavour and moisture.
    Mash was already done with milk, butter, pepper, salt and had copious additional butter on top.

    Any creation using fresh mince is not shepherds pie.
     
  6. Nozza

    Nozza Well-Known Member

    Messages:
    461
    Location:
    Locked up
    Been doing one of Nat's Lockdown recipies a week.
    Fills in a cold locked up afternoon.
    Potatoe and Leek Soup...
    DSCN4357_001.JPG

    DSCN4370_001.JPG

    Repeat of slow cooked lamb.

    IMG_0848_001.JPG

    Wasn't on the ball with the camera that day, and I keep forgetting to take photos when "plated up"

    Beef Stroganoff

    DSCN4472_001.JPG

    DSCN4484_001.JPG

    DSCN4486_001.JPG
     
    David H, chris taylor and melissa like this.
  7. Nozza

    Nozza Well-Known Member

    Messages:
    461
    Location:
    Locked up
    Moving in to August and Stage 4....
    Pumpkin and rosemary pasta (rosemary must be stolen / obtained from free growing plants)
    A strange one for me because I don't really like pasta, and think dishes should contain meat.
    DSCN4513_001.JPG DSCN4515_001.JPG DSCN4527_001.JPG
     
    melissa likes this.
  8. Nozza

    Nozza Well-Known Member

    Messages:
    461
    Location:
    Locked up
    Re run of "Chuck a Sickie Soup"


    DSCN4608_001.JPG DSCN4618_001.JPG
     
    David H, melissa and chris taylor like this.
  9. Nozza

    Nozza Well-Known Member

    Messages:
    461
    Location:
    Locked up
    And this week the wierdest one for me, Osso Bucco, or as Nat called it, "Fancy Pants Beef Stew"
    He described Osso Bucco as "The weird looking sh** you see in butchers windows" and "tough sh*** meat that needs a little love"
    For me it reminded me of my childhood and weird things my mother used to try and cook.
    Once everything in the pot, simmered for two hours.
    I sccoped off some weird looking slime that came to the surface.
    Served with mash, and I finally remembered the "plated up" photo.

    DSCN4666_001.JPG DSCN4667_001.JPG DSCN4680_001.JPG
     
    Kazz, David H, melissa and 1 other person like this.
  10. chris taylor

    chris taylor Well-Known Member

    Messages:
    2,735
    Location:
    adelaide sth aust
    It all looks dam tasty to me..
    I like any meat that is slow cooked to pull apart then loaded up with a real home made gravy , not somthing out of a packet.
    10 out of 10 champ.
     
  11. Nozza

    Nozza Well-Known Member

    Messages:
    461
    Location:
    Locked up
    Thank you - I just had leftovers for dinner and if possible it was even better - the meat falls apart and no sign of stringy fat or anything
     
    chris taylor likes this.
  12. chris taylor

    chris taylor Well-Known Member

    Messages:
    2,735
    Location:
    adelaide sth aust
    I can remember back far enough when the fat was used to cook the spuds, make the gravy , and any left over fat was kept , then all that brown jelly stuff that conjealed under it was scooped out n put on toast ,bloody beautifull .oh boy , not these days though.:(
     
    David H likes this.
  13. chris taylor

    chris taylor Well-Known Member

    Messages:
    2,735
    Location:
    adelaide sth aust
    I do have a big bowl of dripping (not solidified oil ) in the fridge.i use to cook various things with .:eek:o_O:)
     
  14. David H

    David H Well-Known Member

    Messages:
    6,073
    Location:
    newcastle
    That on toast @chris taylor was just the best:):D.
    Cheers
     
  15. chris taylor

    chris taylor Well-Known Member

    Messages:
    2,735
    Location:
    adelaide sth aust
    Went out n bought a" Sausage Roll " maker not sure what to expect but as it turns out they are very good. See picture.As well as those i also made mini honey logs using White Wings Donut mix ,they were really good ,filled with Rasberry jam n fresh whipped cream then topped with cinnamon sugar. 20200820_140251.jpg
     
  16. Luckyphil

    Luckyphil Well-Known Member

    Messages:
    6,661
    Location:
    Gosford
    Can you smell what the Rock is cooking :)
     
    Grantus likes this.
  17. Kazz

    Kazz Well-Known Member

    Messages:
    194
    Location:
    Newport NSW
    Yum........looks good............how was the marrow ??
     
  18. KahunaKombi

    KahunaKombi Super Moderator Staff Member

    Messages:
    21,352
    Location:
    Bracken Ridge, Qld
    HB time :D ..... 60 x 750ml bottles of Coopers Lager put down for 2nd fermentation :)
     
    chris taylor likes this.
  19. Grantus

    Grantus Well-Known Member

    Messages:
    17,224
    Location:
    Southern ACT
    A Lockdown lunch, when you’re either in lockdown or not.

    Ingredients:

    Fresh bread rolls, cheese, ham, butter & mustard (optional).

    What you’ll need:

    A large knife, preferably serrated, & a small butter knife.

    C8FCF49E-1A37-4CCF-8CA7-FA25D3C08AA6.jpeg

    Method:

    Gently split the bread roll into halves,

    B6B365EA-6149-4D41-BDB8-577B6E529766.jpeg

    Spread the butter evenly onto the open halves, as close to the edges as possible:
    DC078589-13A5-4BAA-922F-DE9CEA74099C.jpeg

    Layer on the cheese first:


    C4846D46-88C8-4BE3-86E2-9008C0741C3D.jpeg

    Followed by the ham:

    17A40F0D-1C9A-47DD-BAB6-BB9444601F1D.jpeg

    Add the optional mustard to taste, or not, then assemble:

    A95151F1-E60A-4967-A93D-BD59A12F9622.jpeg

    Plate up, and serve with a favourite warm beverage of your choice, to while away the wintery isolation blues. ;)

    580AFA8D-4F9C-4B6D-AC10-0ADF975874A8.jpeg

    After lunch, go and do something useful to your Kombi, or just go for a Kombi cruise, and see if you can do any “Kombi Spotting”..... :)
     
    Last edited: Aug 22, 2020
    Barry, melissa, Luckyphil and 2 others like this.
  20. chris taylor

    chris taylor Well-Known Member

    Messages:
    2,735
    Location:
    adelaide sth aust
    Bloody hell Grantus. Thats to complicated for us mere mortals . hahaha.with those recipes u should go into M.K R. You would probably win if u called it a Cheese n Ham kombi bun.lol.
     
    KahunaKombi likes this.

Share This Page