Favourite Recipes!!
- Thread starter Ruby
- Start date
Hunza Pie
Been cooking this one for 30 years now.
1 bunch spinach fine chopped
2 onions fine diced
cook one cup of rice, cool it a bit
4 cups grated tasty cheese
1/2 cup olive oil
6 large cooked potatoes mashed
Mix all ingredients well ( except the potatoes ) , get those hands in there.
Can be mixed in a plastic bag.
Press mixture into a greased baking dish.
Top with mashed potato, track the top of the mash with a fork.
Bake at 180c for about 45 mins, top should be light brown.
Make extra, freezes and reheats in microwave just great.
Enjoy.
cheers
crest133
Been cooking this one for 30 years now.
1 bunch spinach fine chopped
2 onions fine diced
cook one cup of rice, cool it a bit
4 cups grated tasty cheese
1/2 cup olive oil
6 large cooked potatoes mashed
Mix all ingredients well ( except the potatoes ) , get those hands in there.
Can be mixed in a plastic bag.
Press mixture into a greased baking dish.
Top with mashed potato, track the top of the mash with a fork.
Bake at 180c for about 45 mins, top should be light brown.
Make extra, freezes and reheats in microwave just great.
Enjoy.
cheers
crest133
No demand at all, its hard when the only person who has even heard of matzo is me. Nova Scotia is a trip back to 1940's Aus, the Sullivans (aging myself?) will fit right in. The local Sunday paper ran a story welcoming both families of immigrants to the province, an extremely homogeneous placelizzie said:
I'm sorry guys... I know I'm a philistine, but the vege recipes just aren't ringing a bell with me; however, more than happy to have them served to me and have my horizons expanded.
I cooked a special meal for my wife and myself on Friday night - just to show her how special she is to me...
2 x ~3-400g Prime Rib steaks - about 1" thick.
Seared quickly on each side then cooked indirectly on the grill of a hooded BBQ (same as oven, but you get the bonus of char-grill marks & taste) until medium.
Served Garlic roast potato & veg
Dessert - Butter Crepes (recipe above), served with crushed & warmed blackberries (for filling and sauce), a smear of Marscapone also as a filling, a scoop (or 2) of choc fudge Ice-Cream and a sprinkle of cinnamon.
Now that's a meal....
I cooked a special meal for my wife and myself on Friday night - just to show her how special she is to me...
2 x ~3-400g Prime Rib steaks - about 1" thick.
Seared quickly on each side then cooked indirectly on the grill of a hooded BBQ (same as oven, but you get the bonus of char-grill marks & taste) until medium.
Served Garlic roast potato & veg
Dessert - Butter Crepes (recipe above), served with crushed & warmed blackberries (for filling and sauce), a smear of Marscapone also as a filling, a scoop (or 2) of choc fudge Ice-Cream and a sprinkle of cinnamon.
Now that's a meal....
I've got a stunner recipe coming.....made it last night and my partner was floored.......came from the chefs who run E'cco in Brisbane....who Brisbanites would have heard of....
It is pork done in a "master stock" served with mushrooms and bok choy....
I am not fond of pork, and have thought all day how to adapt it to beef or lamb....though it is a fusion of sweetness and traditional asian garlic, ginger, and chili...... will post tomorrow when I have time to write out the recipe from hardcopy....
It is pork done in a "master stock" served with mushrooms and bok choy....
I am not fond of pork, and have thought all day how to adapt it to beef or lamb....though it is a fusion of sweetness and traditional asian garlic, ginger, and chili...... will post tomorrow when I have time to write out the recipe from hardcopy....
geoffw said:Ale for a steak?
No, a lovely bottle of red (or three) would be much better
Well, I'm with Geoff here, the red wine won the best supporting role for the night.
Unfortunately, after 12 months not drinking (easier than you think) I couldn't bring myself to open a bottle and reached for the cask of Banrock Station that I keep for cooking.
Perhaps I've left it on the shelf a little too long and I should get a fresh cask....
Cheers, Barracuda
Pork in Master Stock with Mushrooms and Bok Choy
Sorry for the delay....here's the recipe...comes from e'cco bistro in Brisbane, a long time favourite of the in crowd.....
1kg lean Pork Belly
2 bunches Bok Choy quartered
olive oil
300g mixed mushrooms (shiitake, shimeji, wood ear, oyster, enoki) cleaned
2 red chilis, finely sliced
1 small knob ginger, finely sliced
salt and pepper
Stock
2L chicken stock or water
200 ml shao hsing cooking wine (chinese rice wine)
150 ml soy sauce
100g castor sugar
3 strips dried orange peels
2 sticks of cassia bark or 1 cinnamon quill
4 star anise
4 garlic cloves
1 large knob of ginger, sliced
3 spring onions
The night before eating:
Stock: all ingredients into pot at moderate heat to boil, then simmer for 20-30 mins. remove from heat.
Preheat oven 150C.
Place pork in flat baking tray/dish, place strained stock over, place baking paper over with weight on top (another smaller dish) to keep pork flat during cooking. Cook for 1.5-2 hours, turning once. Test with skewer (comes out easily)
Refrigerate overnight in stock.
Remove pork from stock, slice into 3 slices per serve.
Reheat stock til warmed through, strain again through fine seive, and add pork over low heat.
Meanwhile blanch bok choy for 1-2 mins in boiling water.
Drain.
Heat oil in fry pan over high heat.Add mushies tossing gently. Add ginger and chili.
To serve, place 2 slices pork on bottom of bowl, top with bok choy and mushies, then another slice of pork. Spoon over a little of the stock.
Keep the stock for future use, adding aromatics and liquid as necessary. In China, some master stocks are generations old.
My notes:
I didn't weight the pork when cooking, and we ate it on the night. Though the leftovers threw off a lot of fat that we strained off the next day. I also used white wine, rather then rice wine, as Coles were out of it when I went shopping. Zapped the bok choy for a couple of mins. I will add red capsicum and snow peas next time I cook it. And I served with lots of stock in each bowl.
Recommended wines:
St Hallet Gamekeepers Reserve Shiraz Grenarche $12
Podre Ruggeri Corsini Langhe Nebbiolo $30
Sorry for the delay....here's the recipe...comes from e'cco bistro in Brisbane, a long time favourite of the in crowd.....
1kg lean Pork Belly
2 bunches Bok Choy quartered
olive oil
300g mixed mushrooms (shiitake, shimeji, wood ear, oyster, enoki) cleaned
2 red chilis, finely sliced
1 small knob ginger, finely sliced
salt and pepper
Stock
2L chicken stock or water
200 ml shao hsing cooking wine (chinese rice wine)
150 ml soy sauce
100g castor sugar
3 strips dried orange peels
2 sticks of cassia bark or 1 cinnamon quill
4 star anise
4 garlic cloves
1 large knob of ginger, sliced
3 spring onions
The night before eating:
Stock: all ingredients into pot at moderate heat to boil, then simmer for 20-30 mins. remove from heat.
Preheat oven 150C.
Place pork in flat baking tray/dish, place strained stock over, place baking paper over with weight on top (another smaller dish) to keep pork flat during cooking. Cook for 1.5-2 hours, turning once. Test with skewer (comes out easily)
Refrigerate overnight in stock.
Remove pork from stock, slice into 3 slices per serve.
Reheat stock til warmed through, strain again through fine seive, and add pork over low heat.
Meanwhile blanch bok choy for 1-2 mins in boiling water.
Drain.
Heat oil in fry pan over high heat.Add mushies tossing gently. Add ginger and chili.
To serve, place 2 slices pork on bottom of bowl, top with bok choy and mushies, then another slice of pork. Spoon over a little of the stock.
Keep the stock for future use, adding aromatics and liquid as necessary. In China, some master stocks are generations old.
My notes:
I didn't weight the pork when cooking, and we ate it on the night. Though the leftovers threw off a lot of fat that we strained off the next day. I also used white wine, rather then rice wine, as Coles were out of it when I went shopping. Zapped the bok choy for a couple of mins. I will add red capsicum and snow peas next time I cook it. And I served with lots of stock in each bowl.
Recommended wines:
St Hallet Gamekeepers Reserve Shiraz Grenarche $12
Podre Ruggeri Corsini Langhe Nebbiolo $30
