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[jimmybeaver]

Welcome to the new Forum in DI, post any recipe's you like, Let's get cooking.
Here's one I came up with at the start of the year

Name : Cheesy Tuna Bread Pasta

Ingredient's : 1 Onion, 1 clove of garlic, 1 small tin of tuna (plain springwater, and or with lemon ideal) , 1 piece of bread, Between 100/150 grams of cheese (Any sort of basic block of cheese), sea salt, cracked pepper (though plain salt or pepper are OK ) , teaspoon and or table spoon of butter and olive oil, and pasta of your choice.

Equipment : Frying pan, Saucepan, stove top, chopping board, wooden spoon, kitchen knife, Kettle.

Total Cooking and prep time : 12/15 (may vary depending on thickness of pasta)

Recipe : Boil water in a kettle and or stove top and get your pasta cooking in saucepan or pot, Heat up frying pan and put a small amount of olive oil in it ( I recommend just above medium heat) , Slice 1 onion and 1 clove of garlic finely, while the onion and garlic are cooking slice 1 piece of bread (any bread will do) in to small squares, then put a small amount of butter in pan and as soon as it starts melting put the bread in, and stir. Then open up tin tuna, once the bread has turned light brown chuck in the tuna, juice and all. While the tuna is cooking, cut a small rectangle from a block of cheese, and just like the bread, cut into small square's. Once the tuna is heated up chuck in the cheese in the pan and smell the cheese melting with the tuna, bread, onion and garlic. Add sea salt and cracked pepper.

All the while make sure you stir your pasta too.

Once Pasta is done you can either mix through with the tuna in the frying pan or place in bowl or plate and add the cheesy tuna bread on top and enjoy.

Extra's : Capsicum, spring onion, lemon juice, whatever you like ...

[BudhJnr]

cheese and toast
get cheese slices into a plate then poor milk in it let it sit in the oven then get toast the put cheese all ove it it nice

[bageled]

whoa, milk? tell me more

[BudhJnr]

bageled thats all

[jimmybeaver]

Nice Recipe for humor BudhJnr

[jimmybeaver]

If you cook Bacon, try putting the herb Cumin on it while it's cooking. Add salt and pepper YUM, BACON

[BudhJnr]

yer its pretty good been in the family for years

[YoGi]

SETTING UP A CHARCOAL SPIT ROAST.

The first thing you need to take into account is the weather, any weather changes forecast, also the wind direction as there will be some smoke produced and the wind strength. Before you even start lighting a fire choose a sheltered spot to set up the Spit Roast, as it may be difficult to move once the Spit Roast is cooking. When you have found a suitable spot it is recommended that the meat be set up on the main bar, firstly placing it in the spit roast to check that it is rotating evenly and secured it by locking all the fittings firmly. At this point remove the bar and meat, and then light the fire using just enough heat beads to cover the bottom of the fire box. The fire should be left to grow for about 1 hour and then place the meat on the bar into the spit roast and switch the Spit Roast motor on to commence cooking.

Once again check the set up of  the meat on the bar ensuring that the meat is as central as possible length wise on the bar and rotating evenly. If necessary use a counter weight to offset any imbalances so the motor and gearbox is not overloaded.

THIS IS THE MOST COMMON CAUSE OF SPIT ROAST FAILURE.

Now we have our fire in full swing, the meat that is on the bar, has been placed into the spit roast, it is turning and the cooking has started.

You will need to add extra fuel to the fire as the cooking continues. Add the additional heat beads to the outer edge of the fire and as they start to burn push them into the center area using a fire poker of sorts. It is also a good idea to move the burning fuel (heat beads mainly) around to break the crust that forms on the outside of the heat bead, this crust tends to slow the radiant heat reaching the meat that you are trying to cook. This can slow the cooking time down marginally.

 

AH!  COOKING TIMES?

THIS IS VERY DIFFICULT TO SPECIFY, AS IT DEPENDS ON SUCH VARIABLES SUCH AS WIND, FIRE INTENSITY AND HOW LONG THE MEAT HAS BEEN OUT OF THE FRIDGE.

When planning a spit roast l suggest that the meat be taken out of the fridge the night before if it has a cross-section of more 150mm (6" dia.), this will allow the meat to start rising in temperature. If the meat has been frozen make sure it has had enough time to thoroughly thaw, otherwise this can seriously extend cooking time.

BELOW IS A ROUGH GUIDE FOR  COOKING TIMES FOR THE MEATS LISTED BELOW.

ROUND ROASTS TO AROUND 125 MM DIA.                            4HRS.

ROUND ROASTS TO AROUND 200 MM DIA.                            6HRS.

WHOLE LAMB TO AROUND 15 KG.                                            4HRS.

WHOLE LAMB TO AROUND 18 KG.                                            6HRS.

BEEF BUTT TO AROUND 20 KG.                                                  8HRS.

BEEF BUTT TO AROUND 28 KG.                                                 10HRS.

BEEF BUTT TO AROUND 35 KG.                                                 13HRS.

WHOLE PORK TO AROUND 15KG.                                             4HRS.

WHOLE PORK TO AROUND 20KG.                                            7HRS.

WHOLE PORK TO AROUND 30KG.                                            10HRS.

WHOLE PORK TO AROUND 40KG.                                            12HRS.

WHOLE PORK TO AROUND 50KG.                                            14HRS.

This information I hope will help you plan your next Spit Roast. This is only a rough guide, you will need to consider the other variables mentioned previously when planning a function for cooking and serving times.

 

CREATING THE TASTES THAT YOU WANT.

Basting the meat as it cooks and after it has been cut is most important. It is best to leave the meat to cook as long as possible before slicing into it. If you do slice into it ensure that you cover the open sliced area with an oil Baste so that the moisture dose not escape the meat. Making a Baste can be a simple task with great results.

You add the following to 300ml of cooking oil.

Mixed herbs                       3 Teaspoons

Rosemary                          4 Teaspoons

Oregano                            3 Teaspoons

Steak Spice                       3 Teaspoons

Crushed Garlic                 3 Teaspoons

Salt                                    3 Teaspoons

Pepper                               2 Teaspoons

Lemon Juice                     1 Lemon

This is only a suggested Baste that l have found suitable for a spit roast. There can be many variations and additives to the above according to individual tastes and cultures. You can also add sauces to the Baste eg: Whostershire sauce, Soy sauce, Chili, Mustard.

The Baste should be painted on using a Basting brush to apply it to the meat as it rotates on the Spit Roast at the start of the cooking process, then every hour or so after that.

When you finish cutting or carving the meat apply the Baste to reseal the meat so that it doesn't loose the moisture within.

[jazzycat]

STIR-FRIED PEPPER BEEF
By Neil Perry from Food Source Asia


INGREDIENTS

Vegetable oil, for frying
500g beef fillet, in 1cm thick slices

1 green capsicum, roughly diced
1 red capsicum, roughly diced
1 small Spanish onion, roughly diced
100g Chinese mustard greens, sliced (this can be left out if it's too hard to find)

6 cloves garlic, finely chopped
1 small knob ginger, finely chopped

50g palm sugar, crushed up, powdered or finely chopped if you cbf'd waiting for it to melt (can also use brown sugar)
1½ Tablespoons freshly ground black pepper

Splash Shaoxing wine (or dry sherry)

1 Tablespoon oyster sauce
Splash light soy sauce
Splash chicken stock


METHOD

1) Heat a little vegetable oil in a wok until just smoking.
2) Add the beef and stir-fry quickly to seal.
3) Add the capsicums and onions and toss, then add the garlic
and ginger and toss again.
4) Add the palm sugar and pepper, stir to melt, then add the
shaoxing wine and deglaze the wok.
5) When most of the liquid has evaporated, add the soy, oyster
sauce and chicken stock.
6) Check the seasoning and serve straight away with steamed jasmine rice.



I've cooked this dish a few times now, and it's tasted great each time. The amount of liquid/sauce at the end varies, depending on the cut of beef used, veggies freshness, how much attention you're paying when you go for a 'splash', etc.

[jimmybeaver]

Yogi and Jazzy , your both making me hungry, yumm. Great sounding recipe's.

[maminerr]

 Chocolate brownies guize

[CordlezToaster]

WTF did i just watch

[Darkkalen]

Um is that after you eat them?

[Number One]

WTF Mami.. are you taking cooking lessons from chalice.

[BoHiCa]

lets get this back on track...
those of you that have me on facebook may have seen the my efforts in this...
http://today.ninemsn.com.au/foodandwine/636162/mississippi-mud-cake



I made this for my boy only $25 dollars of the best chocolate!!!!