- Joined
- Mar 10, 2016
- Messages
- 7,954
- Reaction score
- 16,055
Today I'm cooking the family a spit :Y: Lamb, Pork and Chicken.
Today I COOKED.
- Thread starter Ramjet
- Start date
Help Support Prospecting Australia:
Too hot here 30c to go outside. Actually haven'"t been using the barbie for at least 12 mths. Will be soon after seeing some of the food being made here--yumm!! ]
Now thats the way to do it RM!!RM Outback said:
Bet it tastes spectacular
RM my 3 favourite meats: yummo, yummy and yummier.
They look the business mate.
Mackka
They look the business mate.
Mackka
RM Outback said:
That looks awesome RM. :Y:
- Joined
- Mar 10, 2016
- Messages
- 7,954
- Reaction score
- 16,055
Thanks all, yep it went down like a treat :Y: bloody good local butcher put it together :Y: gotta love a good butcher. Just listening to a few tunes and quenching a thirst :Y: around the fire. Hope you all find some gold other than the food variety.
Or will shortly cook:
CHICKEN CORDON BLEU
1 chicken breast per person
1 slice of Swiss Cheese per person
1 slice of leg ham per person
Plain flour
1 tablespoon ground paprika
40g butter or margarine
1/2 cup dry white wine
1/4 cup water
2 chicken stock cubes
1 tablespoon cornflour
1 cup cream
Spread chicken breasts flat, cover with clingfilm and hammer a bit.
Place cheese and ham slices to fit on top. Fold breasts over filling
and fasten edges with toothpicks.
Mix flour and paprika, use mixture to coat chicken pieces.
Mix wine, water and stock cubes.
Fry chook over medium heat in hot butter or margarine. Cook until
browned on all sides. Add stock mix. Reduce heat to low; cover and
simmer 20 minutes.
Remove chicken from pan and remove the toothpicks.
Blend cornflour and cream until smooth. Gradually stir into pan (it
may be necessary to drain off some liquid first). Cook, stirring
constantly, until thickened. Serve over chicken
Serve with rice and peas - or, today, broad beans - yum!
CHICKEN CORDON BLEU
1 chicken breast per person
1 slice of Swiss Cheese per person
1 slice of leg ham per person
Plain flour
1 tablespoon ground paprika
40g butter or margarine
1/2 cup dry white wine
1/4 cup water
2 chicken stock cubes
1 tablespoon cornflour
1 cup cream
Spread chicken breasts flat, cover with clingfilm and hammer a bit.
Place cheese and ham slices to fit on top. Fold breasts over filling
and fasten edges with toothpicks.
Mix flour and paprika, use mixture to coat chicken pieces.
Mix wine, water and stock cubes.
Fry chook over medium heat in hot butter or margarine. Cook until
browned on all sides. Add stock mix. Reduce heat to low; cover and
simmer 20 minutes.
Remove chicken from pan and remove the toothpicks.
Blend cornflour and cream until smooth. Gradually stir into pan (it
may be necessary to drain off some liquid first). Cook, stirring
constantly, until thickened. Serve over chicken
Serve with rice and peas - or, today, broad beans - yum!
Fired up the Weber for a, first time for me, pork knuckle.
A full chimney of leftover heatbeads, some charcoal and for the smoke, some hickory and banksia.
Salt and oil and on a baking paper lined tray.
Cupla hours later I put it direct on the grill for several minutes.
It was a mighty tasty late Saturday evening feast.
Sorry, no veges, but there was beer O
Cheers,
Billy.
A full chimney of leftover heatbeads, some charcoal and for the smoke, some hickory and banksia.
Salt and oil and on a baking paper lined tray.
Cupla hours later I put it direct on the grill for several minutes.
It was a mighty tasty late Saturday evening feast.
Sorry, no veges, but there was beer O
Cheers,
Billy.
7.62marksman said:
Haha Mr Marks, there was no cutlery used
the eyes were redder too, but, the smile was as wide...... ]i will have to find one for you lol
7.62marksman said:
If anyone can, you can mate :lol:
- Joined
- Nov 7, 2017
- Messages
- 26
- Reaction score
- 76
Yum soooo good
- Joined
- Jul 19, 2013
- Messages
- 937
- Reaction score
- 2,230
Good Evening All,
On a recent hunt, Diana the Greco Roman God Of The Hunt was in a good mood and I returned home with a bountiful supply of prime young Fallow venison. To nights dinner comprised of a whole rump seasoned with salt, fresh ground black pepper and fresh garlic. The Baby Weber Q was set up in bake mode and the smoker box loaded with well seasoned snow gum saw dust.
Mr's SinHof prepared a selection of veg to bake while the Weber worked its magic with the venison, the end result was a fab meal, the venison was beautifully tender and the flavour was just great.
Its meals like this that makes being a hunter gatherer and the work that goes into getting game meat home in excellent condition well worth while. To round out the meal; desert was fresh strawberries marinated in a fine Hunter Valley port followed by coffee, in all a memorable meal and one that will happen again.
Cheers, SinHof.
On a recent hunt, Diana the Greco Roman God Of The Hunt was in a good mood and I returned home with a bountiful supply of prime young Fallow venison. To nights dinner comprised of a whole rump seasoned with salt, fresh ground black pepper and fresh garlic. The Baby Weber Q was set up in bake mode and the smoker box loaded with well seasoned snow gum saw dust.
Mr's SinHof prepared a selection of veg to bake while the Weber worked its magic with the venison, the end result was a fab meal, the venison was beautifully tender and the flavour was just great.
Its meals like this that makes being a hunter gatherer and the work that goes into getting game meat home in excellent condition well worth while. To round out the meal; desert was fresh strawberries marinated in a fine Hunter Valley port followed by coffee, in all a memorable meal and one that will happen again.
Cheers, SinHof.
Now i am hungry again
golddiggerart
Arthur
Mouth watering .... mmmm :Y:
