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evil c

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On 18/04/2020 at 8:33 PM, evil c said:

New recipe and probably timely with the inspiration needed for quality home cooked meals!

Chicken roasted with butter, garlic cloves, lemon, Sage and Milk!

Sounds odd but this really works very well, 9/10 rated by family.

First pic shows browned in butter ready for the oven. 

Served with Potatoes and Onion plus salad. 

If you fancy making this very easy recipe go to: 

https://www.recipetineats.com/jamie-olivers-chicken-milk-seriously-delish/

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As I know you do a killer chicken i've just returned from the shops getting some ingredients to give this a try this Thursday.  Stsy tuned.

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14 minutes ago, Tubularbells said:

 

As I know you do a killer chicken i've just returned from the shops getting some ingredients to give this a try this Thursday.  Stsy tuned.

Excellent stuff,  don't be scared to give the Chicken a good dose of salt rubbed in plus pepper and some in cavity of course. 

Sure you know how to season well!

 

Also use one of the lemons you remove rind from,  chopped up and put in too and few of the 10 cloves of garlic with good bunch of Sage in and out.

Rather than discarding all the fat and butter left over after browning,keep some in the pot and rest would be good to roast veges in.

 

To baste few times, I used a turkey blaster.

I left the lid on for first half hour then removed for the last hour.

Anyway just a few tips to try. 😉

Let me know how it goes. 

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@evil c made this just now and although don't think I nailed it quite as well as you the family was still happy with the result. Interesting combo of flavour with the garlic, lemon, sage, milk & lemon and one i'll definitely be trying again.

 

20200423_175329.thumb.jpg.6e58204c3674eeb53e971af558610817.jpg

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57 minutes ago, Tubularbells said:

@evil c made this just now and although don't think I nailed it quite as well as you the family was still happy with the result. Interesting combo of flavour with the garlic, lemon, sage, milk & lemon and one i'll definitely be trying again.

 

20200423_175329.thumb.jpg.6e58204c3674eeb53e971af558610817.jpg

Never mind, I think you have to keep fingers crossed on first time, looks good all the same. 

You are meant to get a curdling effect with reaction of the lemon on milk, that imparts a very nice flavor apparently. 

I didn't really nail it with this so perhaps need to use a creamy artisan style milk to maximize the effect. 😉

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Picked up a tagine recently and finally got around to giving it a go. Pretty good really and not much work. 

 

IMG_20200421_190749884.jpg

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Wow very nice ! It has been so long I haven't ate a tagine. How long did it take you to cook it ?

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Had this a few nights ago.

The mrs had half a rack, I had the rest.

D92CDBD0-E405-4A44-A9E5-D5BEA1E53395.jpeg

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Posted (edited)
8 hours ago, mvqq said:

Wow very nice ! It has been so long I haven't ate a tagine. How long did it take you to cook it ?

Not long, the cooking time was about an hour all up. That's about 20 minutes of searing etc then a 40 minute braise. Give it a go!

 

Last night's dinner, San Choi bao and pork katsu.

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Edited by thejt

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I've been giving my camping dutch oven a fair crack since getting it just before lock down. So much so that we've ordered a cheapish ceramic jobby for home use. Casseroles just taste way better when cooked in cast iron. Le Cresuet is just too bloody expensive though. Should turn up any day now.

 

My wife is on the FODMAP diet so we've done beef burgundy a couple of times with potatoes instead of the mushrooms and substituting onions and garlic with FODMAP safe alternatives. No photos but it turns out super rich and tender.

 

https://cafedelites.com/beef-bourguignon/

 

I'm looking forward to trying my irish screw recipe. Looks like vomit but boy does it taste great. My favourite meal.

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21 minutes ago, blybo said:

I've been giving my camping dutch oven a fair crack since getting it just before lock down. So much so that we've ordered a cheapish ceramic jobby for home use. Casseroles just taste way better when cooked in cast iron. Le Cresuet is just too bloody expensive though. Should turn up any day now.

 

My wife is on the FODMAP diet so we've done beef burgundy a couple of times with potatoes instead of the mushrooms and substituting onions and garlic with FODMAP safe alternatives. No photos but it turns out super rich and tender.

 

https://cafedelites.com/beef-bourguignon/

 

I'm looking forward to trying my irish screw recipe. Looks like vomit but boy does it taste great. My favourite meal.

Have you tried Peter's of Kensington?  They usually have Le Creuset at good discounts.  Still pricey but you get a lifetime of use.

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10 minutes ago, Bronal said:

Have you tried Peter's of Kensington?  They usually have Le Creuset at good discounts.  Still pricey but you get a lifetime of use.

Aldi occasionally has enamel cast iron ( three times a year i think) and this is actually quite good quality. Otherwise just get the ones from kmart, harris scarfe or similar. Treat it well and it lasts. I have a 15 year old 20 dollar pot from kmart going strong today. Enamel cast iron is not for the same kind of heat as raw. also important not to subject it to extreme temperature changes. 

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12 minutes ago, Bronal said:

Le Cresuet is just too bloody expensive though.

I agree. We use one of these and have had it for over 15 years.

I have also owned Le Creuset and I cannot say it was superior in any way to this.

 

Try here.https://www.harrisscarfe.com.au/Categories/Kitchen-%26-Dining/Cookware/Cast-Iron-Cookware/SMITH-%26-NOBEL-Traditions-Cast-Iron-Casserole-Red-5L /BP_573286

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50 minutes ago, rantan said:

I agree. We use one of these and have had it for over 15 years.

I have also owned Le Creuset and I cannot say it was superior in any way to this.

 

Try here.https://www.harrisscarfe.com.au/Categories/Kitchen-%26-Dining/Cookware/Cast-Iron-Cookware/SMITH-%26-NOBEL-Traditions-Cast-Iron-Casserole-Red-5L /BP_573286

Yep it's all about treating it well. Wooden and silicone utensils only. Once the enamel gets damaged then it doesn't matter what brand it is.

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1 hour ago, blybo said:

I've been giving my camping dutch oven a fair crack since getting it just before lock down. So much so that we've ordered a cheapish ceramic jobby for home use. Casseroles just taste way better when cooked in cast iron. Le Cresuet is just too bloody expensive though. Should turn up any day now.

 

My wife is on the FODMAP diet so we've done beef burgundy a couple of times with potatoes instead of the mushrooms and substituting onions and garlic with FODMAP safe alternatives. No photos but it turns out super rich and tender.

 

https://cafedelites.com/beef-bourguignon/

 

I'm looking forward to trying my irish screw recipe. Looks like vomit but boy does it taste great. My favourite meal.

we are a firm favourite of beef bourguignon .... :D 

 

1 hour ago, Bronal said:

Le Creuset at good discounts. 

we do have one ourselves and use for many years....

 

1 hour ago, rantan said:

I have also owned Le Creuset and I cannot say it was superior in any way to this.

 our friend bought the aldi version at probably tenth the price :D and id be lying if its any different... cast iron pot... what else to these things. perhaps the le creuset is a bit better finished but gee it would be getting nit picky to say that :) 

 

ps talking about good winter dishes... anyone have a good recipe for irish stew ? 

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I brought a cast iron skillet with me when I came from UK, had it 10 years before I came over in 2001, last forever.

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Posted (edited)
19 hours ago, Bronal said:

Have you tried Peter's of Kensington?  They usually have Le Creuset at good discounts.  Still pricey but you get a lifetime of use.

Yeah they have the same 20-ish% discount that most online stores do.

 

IIRC still looking at $500+ for a 28cm dutch oven.

 

This is the one we have coming

https://www.everten.com.au/pyrolux-pyrochef-casserole-28cm-6l-red.html

 

We have been very happy with Pyrolux non stick stone type pots so went with them again.

Edited by blybo

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Posted (edited)
16 hours ago, betty boop said:

anyone have a good recipe for irish stew ? 

Yup but it looks disgusting as we let the potatoes turn mostly to mush and was handed down by my Irish mum. I make it by eye but this will be a rough guide

 

1kg casserole meat chopped into cube of your size choice.

6-8cups beef stock

Diced brown onion and a clove of crushed/diced garlic (we can't use this so use garlic oil instead and and indian power which is a similar taste to onion)

1 red capsicum diced finely

1 large carrot

3/4 stubbie of dark ale (chef gets the rest:thumb:)

Approx 1kg of potatoes (peeled and cut rough)

salt/pepper/smoked paprika to taste (paprika is my addition)

 

Simply soften your onion and garlic in your pot with oil, add and brown your meat then add everything else until potatoes and meat covered by stock. Bring to boil and scoop off the froth which I believe comes from the potatoes. Reduce to simmer and let reduce till potatoes are mostly broken up whilst stirring occasionally. The slower the simmer, the better the end result which could be upto 3-4 hours

 

If you want a bit more firmness to your potatoes there will be excess fluid and will better the 2nd or 3rd night. Maybe you could add a little bit less stock and hold back a few potatoes and add 1 hour in so they don't crumble completely.

 

 

Edited by blybo

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57 minutes ago, blybo said:

Yup but it looks disgusting as we let the potatoes turn mostly to mush and was handed down by my Irish mum. I make it by eye but this will be a rough guide

 

1kg casserole meat chopped into cube of your size choice.

6-8cups beef stock

Diced brown onion and a clove of crushed/diced garlic (we can't use this so use garlic oil instead and and indian power which is a similar taste to onion)

1 red capsicum diced finely

1 large carrot

3/4 stubbie of dark ale (chef gets the rest:thumb:)

Approx 1kg of potatoes (peeled and cut rough)

salt/pepper/smoked paprika to taste (paprika is my addition)

 

Simply soften your onion and garlic in your pot with oil, add and brown your meat then add everything else until potatoes and meat covered by stock. Bring to boil and scoop off the froth which I believe comes from the potatoes. Reduce to simmer and let reduce till potatoes are mostly broken up whilst stirring occasionally. The slower the simmer, the better the end result which could be upto 3-4 hours

 

If you want a bit more firmness to your potatoes there will be excess fluid and will better the 2nd or 3rd night. Maybe you could add a little bit less stock and hold back a few potatoes and add 1 hour in so they don't crumble completely.

 

 

Awesome stuff ! Handed down from Irish mum ! What more could ask for ! Definitely will give a go. 
 

Re the Dutch oven honestly keep eye on Aldi ...

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3 minutes ago, betty boop said:

Awesome stuff ! Handed down from Irish mum ! What more could ask for ! Definitely will give a go. 
 

Re the Dutch oven honestly keep eye on Aldi ...

Cheers,

This is the meal my mum always cooked for me for my birthday, even though in late March it usually isn't casserole weather. I also sometimes add a diced chilli and the beauty of these handed down recipes is you can play with them and make your own. My mum hates any spice or overly strong flavours so she never used the beer either.

 

As I just edited my post above

1 hour ago, blybo said:

This is the one we have coming

https://www.everten.com.au/pyrolux-pyrochef-casserole-28cm-6l-red.html

 

We have been very happy with Pyrolux non stick stone type pots so went with them again.

 

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9 minutes ago, blybo said:

Cheers,

This is the meal my mum always cooked for me for my birthday, even though in late March it usually isn't casserole weather. I also sometimes add a diced chilli and the beauty of these handed down recipes is you can play with them and make your own. My mum hates any spice or overly strong flavours so she never used the beer either.

 

As I just edited my post above

 

that's great to hear, am sure my daughter would go eeew...if it has beer... so good can skip that. good going with pot you are, no real point spending  5x more ! 

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Just now, betty boop said:

that's great to hear, am sure my daughter would go eeew...if it has beer... so good can skip that. good going with pot you are, no real point spending  5x more ! 

The beer just adds some richness and body to in the same way lots of red wine does in beef bourguignon

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12 minutes ago, blybo said:

The beer just adds some richness and body to in the same way lots of red wine does in beef bourguignon

i mentioned the recipe to my wife and that's what she said straight off, ale for the irish, red wine for the french :D 

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Posted (edited)
3 minutes ago, betty boop said:

i mentioned the recipe to my wife and that's what she said straight off, ale for the irish, red wine for the french :D 

I'm not a huge stout fan so tend use White Rabbit dark ale as my go to, not quite as strong a taste and I can get from my local Coles or BWS too

WhiteRabbit-DarkAle330-350-937.jpg

Edited by blybo

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image.png.bb353ef817fccc086c6955889198e2af.png

 

Baked Chicken thighs in Italian style with balsamic, white wine, herbs etc.

 

image.png.1b32104653176542e51d33790eb407ac.png

 

image.png.7f76098b84229ee649d5c47df6816343.png

 

Kids went back for 2nds

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