Food

[The torpedo]

I know that there is a pies and a cooking meat outdoors thread, so this thread will be for everything else to do with food. Recipes for meals, burgers, restaurants, everything that doesn't fit in the pies and cooking meat outdoors thread.

 

[Lindommer]

RECIPES FOR ANYTHING OTHER THAN PIES AND COOKING MEAT OUTDOORS ARE FOR WUSSES!





Got a recipe for a slow cooker? Bought one for the spare-rib recently.

 

[Baldric]

RECIPES FOR ANYTHING OTHER THAN PIES AND COOKING MEAT OUTDOORS ARE FOR WUSSES!





Got a recipe for a slow cooker? Bought one for the spare-rib recently.

Osso bucco or lamb shanks. Great in winter

 

[Scoey]

Lamb Shanks in the slow cooker. Soooooo good.

 

[ChargerWA]

Lamb shanks, only second to lamb neck chops. Whenever I make a lamb curry I slip in a few lamb neck chops for me.

 

[saulityvi]

I don't know if it is against the forum rules to post this kind of links, but if you like Asian, this lass has great recipes for quick&easy&tasty food
I've made this schiracha honey chicken a couple of times and its great, normally I make bulgur rice with it, but jasmin is as good.

http://www.lecremedelacrumb.com/2014/12/honey-sriracha-chicken.html

And here is one for the slow cooker

http://www.lecremedelacrumb.com/2015/06/slow-cooker-honey-garlic-chicken.html

 

[The torpedo]

A sausages & gnocchi recipe that mum dreamed up recently:

Ingredients:
1 packet of gourmet sausages – Italian pork are particularly good
Prosciutto x 1 packet
Gnocchi x 1 packet
Sundried tomatoes drained
Gorgonzola or similar cheese crumbled x 1 packet
Baby spinach leaves
Mushrooms – as many as you want
Leek – sliced (do as much as you want)
White wine
Salt & pepper to taste

Method:

1. Slice sausages into thumb size pieces and cook in frypan
2. Boil water for gnocchi and cook gnocchi as per instructions on packet
3. Slice leek and cook in pan with sausages
4. Slice prosciutto and mushrooms set aside
5. Roughly chop sundried tomatoes
6. Remove cooked sausages and leek from frypan and set aside
7. Cook prosciutto and mushrooms in pan till prosciutto is crispy
8. Add sausages leek and sundried tomatoes to pan on high heat
9. Pour in white wine and allow sauce to thicken
10. Add in cooked gnocchi stirring well
11. Add in spinach leaves stirring
12. Toss through crumbled gorgonzola
13. Serve in bowls with sour dough bread, salt & pepper and a glass of white wine

 

[The torpedo]

Recommendation for a restaurant: Portabella's @ Albany Creek - the slow cooked pork belly is brilliant