Recipes, home grown goodness, BBQing and food stuff
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@barbarian said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@barbarian recipe? Great work, by the way
Thanks! This was what I used: https://www.delicious.com.au/recipes/rice-pudding-raspberries-dessert-mike-mcenearney/wfv15hq8
what a flash murri!
1/2 cup sugar
2L milk
2/3 cup rice
grated nutneg
splash of vanillacook at 150 for a couple of hours, until creamy.
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The paella was some of my best work too. It's sort of made up, so i'll try the recipe
Get some prawns (i just use prawn meat), fish (cut into small pieces) calamari rings, and scallops. About 250gm of each. Put in separate bowls, and add a splash of oil, S&P, and chilli powder
Slice some good quality chorizo, and dice an onion. Fry off the chorizo quickly, to give it a bit of char, improves flavour and texture. set aside. Fry off the onion, when basically done add garlic (about 5 cloves, up to you how much), then a tin of tomatoes, a decent teaspoon of chilli (i use jar stuff until mine are grown) 2 cups of rice, and 2 cups of fish stock.
When rice has started to cook, add back the chorizo. stir occasionally, but try to leave the outside on the edge of the pan so it chars and crusts up. Add the seafood at different times, according to how long it takes to cook. Fish first. Scallops 2nd. Prawns and calamari last.
This is where i differ from most recipes. i keep adding stock. Saturday i probably used about 4.5 cups of stock. It cooks the seafood better, and ensures your rice is cooked too.
Last 5 mins add a cup of peas. serve when yur rice and your seafood is cooked. Probably 40 mins in total. Seafood is better slightly under than slightly over.
Should be nice and spicy, with fully cooked rice, and firm seafood for texture. Ideal is a nice crust around the outside.
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
The paella was some of my best work too. It's sort of made up, so i'll try the recipe
Get some prawns (i just use prawn meat), fish (cut into small pieces) calamari rings, and scallops. About 250gm of each. Put in separate bowls, and add a splash of oil, S&P, and chilli powder
Slice some good quality chorizo, and dice an onion. Fry off the chorizo quickly, to give it a bit of char, improves flavour and texture. set aside. Fry off the onion, when basically done add garlic (about 5 cloves, up to you how much), then a tin of tomatoes, a decent teaspoon of chilli (i use jar stuff until mine are grown) 2 cups of rice, and 2 cups of fish stock.
When rice has started to cook, add back the chorizo. stir occasionally, but try to leave the outside on the edge of the pan so it chars and crusts up. Add the seafood at different times, according to how long it takes to cook. Fish first. Scallops 2nd. Prawns and calamari last.
This is where i differ from most recipes. i keep adding stock. Saturday i probably used about 4.5 cups of stock. It cooks the seafood better, and ensures your rice is cooked too.
Last 5 mins add a cup of peas. serve when yur rice and your seafood is cooked. Probably 40 mins in total. Seafood is better slightly under than slightly over.
Should be nice and spicy, with fully cooked rice, and firm seafood for texture. Ideal is a nice crust around the outside.
Do you do it in a paella dish or just a standard pan?
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
The paella was some of my best work too. It's sort of made up, so i'll try the recipe
Get some prawns (i just use prawn meat), fish (cut into small pieces) calamari rings, and scallops. About 250gm of each. Put in separate bowls, and add a splash of oil, S&P, and chilli powder
Slice some good quality chorizo, and dice an onion. Fry off the chorizo quickly, to give it a bit of char, improves flavour and texture. set aside. Fry off the onion, when basically done add garlic (about 5 cloves, up to you how much), then a tin of tomatoes, a decent teaspoon of chilli (i use jar stuff until mine are grown) 2 cups of rice, and 2 cups of fish stock.
When rice has started to cook, add back the chorizo. stir occasionally, but try to leave the outside on the edge of the pan so it chars and crusts up. Add the seafood at different times, according to how long it takes to cook. Fish first. Scallops 2nd. Prawns and calamari last.
This is where i differ from most recipes. i keep adding stock. Saturday i probably used about 4.5 cups of stock. It cooks the seafood better, and ensures your rice is cooked too.
Last 5 mins add a cup of peas. serve when yur rice and your seafood is cooked. Probably 40 mins in total. Seafood is better slightly under than slightly over.
Should be nice and spicy, with fully cooked rice, and firm seafood for texture. Ideal is a nice crust around the outside.
Do you do it in a paella dish or just a standard pan?
i have a big paella pan
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Any of you guys have this recipe book? It's in the B&B we are at right now. It's great
I'm making this right now for tonight
Yes mate! The spaghetti cups recipe is awesome! So simple but doing it in muffin tin is so good. I just add tobacco to the mix. Great for a quick lunch
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Any of you guys have this recipe book? It's in the B&B we are at right now. It's great
I'm making this right now for tonight
Yes mate! The spaghetti cups recipe is awesome! So simple but doing it in muffin tin is so good. I just add tobacco to the mix. Great for a quick lunch
Tobacco or Tabasco ?
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Any of you guys have this recipe book? It's in the B&B we are at right now. It's great
I'm making this right now for tonight
Yes mate! The spaghetti cups recipe is awesome! So simple but doing it in muffin tin is so good. I just add tobacco to the mix. Great for a quick lunch
Tobacco or Tabasco ?
That is quite the typo. Definitely Tabasco
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yeah i've got that.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo who doesn't like soup?
Especially soup made from red wine and beef stock!
I wonder if it's because I didn't use Port, and subbed in more wine and stock to replace it?
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo who doesn't like soup?
Especially soup made from red wine and beef stock!
I wonder if it's because I didn't use Port, and subbed in more wine and stock to replace it?
Port will reduce slightly more quickly due to a lower boiling point, but not much difference really - just need more time boiling, or some flour to thicken it.
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@reprobate said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo who doesn't like soup?
Especially soup made from red wine and beef stock!
I wonder if it's because I didn't use Port, and subbed in more wine and stock to replace it?
Port will reduce slightly more quickly due to a lower boiling point, but not much difference really - just need more time boiling, or some flour to thicken it.
And lots of butter
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I got the cornflour out, but decided against as it wasn't in the recipe and I didn't want to dull the flavour. So the stock just bloody evaporated and didn't thicken.
Total fail, though it's a delicious meaty bacony (yes, that's a word) stew, and I imagine it'll be better again tomorrow.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
I got the cornflour out, but decided against as it wasn't in the recipe and I didn't want to dull the flavour. So the stock just bloody evaporated and didn't thicken.
Total fail, though it's a delicious meaty bacony (yes, that's a word) stew, and I imagine it'll be better again tomorrow.
I'm not big with gravy. But I made one with brisket juices the other night and used a little standard flour. I reckon it was better than cornflour
