Here it is guys The BigD Community Recipe Book!

 

http://i304.photobucket.com/albums/nn177/SgtTrip/BigD/cookbookcopy.jpg

This Recipe book is open for community members and non-community members to use and cook recipes from.

I encourage all community members to help contribute to this BIG Book of Recipes!

 

You never know you may learn something new and even impress that someone special in your life with some delicious Recipes.

 

So if you have that Favourite recipe(s) you wish to share then post it up here. Or even a handy cooking technique please post it up here.

 

Cooking is a skill for life! and Lads the Gals like a man who can cook!

 

 

Please, if pictures are nessacary please keep them to a minimum and small sizes. Please keep any off topic discussion out of this thread. Anything deemed inapporpriate will be removed. Feedback on recipes and this thread as a whole is welcomed, just keep it tidy!

 

If you DO NOT have a recipe to share, or feedback on someone elses recipe, DO NOT, i repeat DO NOT POST in HERE.

 

 

Oh yeah this is for my main man Bahlye and our Pro chef Visone feel free to add guys

 

 

 

 

 

 

 

I will add a few more recipes to get it all started, just bare with me i am capped (ends tonight)... and posting is a task in its self!

Edited May 6, 200915 yr by Gypsy8

Trips Bacon, Bean, & Sausage Hotpot!

 

I usually make this in a HUGE batch so i freeze some down for those lazy leftover nights. So the amount of meat and stuff i always just wing it!

 

 

what u need...

 

Onions - Finely diced, or sliced.

Garlic cloves - Crushed, or finely chopped.

Mixed Herbs - dry or fresh (roughly chopped)

Bacon Rashers - Diced

Sausages - any kind, Roughly chopped about 2cm long pieces.

Tomatoes - Fresh roughly chopped (peeled whole tinned tomatoes are fine)

Can(s) Tomato crushed/puree

Tomato Paste

Beans - a can of mixed beans, baked beans, kidney beans what ever you like.

Salt n Pepper

Sugar to taste. (cut tomato acidicy)

 

additions

Redwine - a good splash. (add just before you add the tomatoes. pour into the pot and cook off a little before adding tomatoes.)

Carrots - roughly diced. (added with tomatoes)

capsicum - roughly chopped (added with tomatoes)

 

 

how you cook it.

 

1. Get a large pot. put olive oil on the bottom and heat on high.

2. chuck in you onion, and Garlic. sweet the onion off till it becomes soft. be carefull not to burn the garlic so stir occasionally.

3. add your bacon and sausages, and cook thru.

4. Throw in your herbs. and cook them off continually stir so not to burn them.

5. once u can strongly smell the herbs above the pot. throw in the Tomatoes, and tomato puree.

6. Bring to boil and turn heat down to a simmer, and add your beans.

7. add 1 tablespoon of tomato paste, then taste. Season with Salt and pepper, and sugar if it is too acidic from the tomatoes.

 

Then it should be ready to serve...

 

recommended to serve on/with Mash potato, or your favourite Pasta will do.

obviously add any desired Vegetables you like.

 

 

Enjoy. Trip

Edited May 6, 200915 yr by Gypsy8

your going to have to marry me trip to get my recipe's

now Smokeee that isnt in community spirit!

 

 

 

 

haha sharing is caring smokeee .... SHARING IS CARING!

Meat.

My Chef knowledge you cannot have it.

 

http://www.taraism.net/~pollysci/images/01-14-09%20SwedishChef.jpg

 

However I will give you a hint there is only 4 things that can make, break and fix even thing you cook and they are salt, pepper, sugar and fat. The combination of those four things and how they are used is what makes a good cook.

Edited May 6, 200915 yr by chambersAUS

Joo iz not alloued mah mad kitshen skillz

 

http://i224.photobucket.com/albums/dd215/NikkiJekyll/MotiPoMadSkillz.jpg

Pasta Puttanesca

 

350g spaghetti or spaghettini

4 tbsp olive oil

1 garlic clove, finely sliced

6 anchovy fillets, drained of oil

400g can chopped tomatoes

2 tbsp small black olives, halved

Pinch of dried chilli flakes

1 tbsp small salted capers, rinsed

1/2 tsp dried oregano

1 tbsp parsley, finely chopped

Sea salt and black pepper

 

Method

 

Cook the pasta in plenty of boiling salted water until al dente.

 

Meanwhile, heat the oil in a frypan and gently cook the garlic for a minute or two. Add the anchovies and mash them into the oil. Add the tomatoes, olives, chilli and capers and cook over medium heat for 5 mins, stirring occasionally. Add oregano and parsley and season to taste.

 

Drain pasta well and toss with the sauce. Serve hot.

 

Serves 4.

 

when i cook this i make a few alterations here and there, but its a really nice recipe.

 

(i would reccomend a few more tomatos and a few less anchovies but what ever caters to your taste)

Edited May 6, 200915 yr by AIF LANKY

1.Boil pasta

2.add tin of tomatoes

3.eat

 

well thanks Murdoc.... least 1 person is mature enough to post something decent.

 

i thought the community was mature enough for something like this...

but i spose i shouldnt expect too much from you, all cant say im not dissapointed but i guess maturity is something some of you will never obtain.

Edited May 6, 200915 yr by Gypsy8

Base's Slow Cooked Shoulder of Lamb

 

Lamb Shoulder

Oil of some description

Salt

Fresh Rosemary

1 Fresh bulb of Garlic

Pan

 

1. Crank the oven as hard as it goes while you're preparing.

 

2. Peel the Garlic cloves and slice them into small slivers, usually 2-3 cloves is sufficient

 

3. Grab the Lamb Shoulder (shoulder is a good cut, nice and tender, and cheap too!) and stab it a few times all around the place. Nice and deep. (Don't bury this one in the backyard, save that treatment for the other victims)

 

4. Push the garlic slices into the holes, along with a stalk of rosemary for each.

Whack some oil and salt onto the lamb. Don't be too gentle either, slather it in that ****. Salty = Tasty.

 

5. Put the remaining garlic cloves in the bottom of the pan, as well as any remaining rosemary.

 

6. Chuck the shoulder in the pan, and cover with tinfoil.

 

7. Whack the lot in the oven. As soon as you put it in, turn it down to around 180 degrees C.

 

8. Let it cook for about 4 hours. Souds like a long time (it certainly is when you can smell that bastard cooking all afternoon), but it means that the meat will quite literally fall off the bone.

 

The meat will dump a large amount of liquid into the bottom of the pan. These juices are possibly the best basis for gravy I have ever come across. If you like, drain the liquid and uncover the meat at about the 3hr mark. It'll crisp up the outside of the meat, if you like that kind of thing. Just remember to keep the juices for gravy either way!

 

For the veges, you can either cook in the same pan (and risk soggy vegetables) or cook them seperately.

Cool Base sounds good! thanks for posting....

 

Also you could use Leg of Lamb too... a bit more pricey but just as flavoursome!

If you DO NOT have a recipe to share, or feedback on someone elses recipe, DO NOT, i repeat DO NOT POST in HERE.

op has asked..^

 

Hash Brown Potatoes

 

1 kg old(ie not new) potatoes

some butter (50 g approx)

2 slices of bacon

some chopped chives.

 

Cook/boil the spuds till they are soft

drain them

mash them

heat the butter

cook the bacon

remove bacon(slotted spoon to leave the oil in pan)

chuck tatoes back in

flatten out

cook on low for 15-20 mins /when the lower part is crispy.

Turn and cook the other side...

 

Chop up the bacon and sprinkle it and the chives(add cheese or whatever you feel like here..) over the top

 

Serve

 

Eat.

Shotguns Killer Emu awesomness

 

Emu Steaks

Salt

Pepper

American Style chilli Sauce

 

1.Grab that Emu steak and chuck some salt and pepper on it

 

2. Chuck it on a preheated bbq

 

3. cook till done (a man should know when his meat is done)

 

4. throw on plate, cover in chilli sauce and serve

 

5. eat as fast as possible

 

6. rinse and repeat

 

if you dont have a bbq dont do it... Australian animals belong on the bbq nothing else

Oh man, I'll try and remember the stuff we cooked on Yr9 survival camp.

 

TIP - A pinch of salt makes anything taste better used in my grandma's best chocolate cakes

 

Heli's Sweet Survival Potato

Ok, so a background story. On yr9 camp there was 1 night called survival night. We had to build our own bivvie out of leaves and sticks an w/e then we had to keep a fire going all night (to keep wild animals away) and 2 people had be awake at all times during the night. During that night all we got to eat was a potato and a couple of muesli bars we scrounged after handing in some snails.

 

What You Need -

A Potato

Something to cook in (I used the metal water bottle holder/canteen from my bro's airforce cadet kit)

Maybe something to eat with

What You Do -

Stick the potato in the canteen, if it is too big squeeze it in there as hard as you can. Stab the potato numerous times with a sharp implement i.e - a stick or knife. Put the canteen on the fire so that you can get it off again and leave it there for a bit. If you want you can scrounge around the local bushland for some flavoursome additives - we used gumleaves and grassroots - and it tasted like absolute crap, but we were starving so it was good.

 

Enjoy.

Blue berry yogurt ice-cream

You need:

1: Blue Berry Yogurt

2: Vanilla Ice-Cream

Method:

Put the Vanilla ice cream into a bowl. Then cover with blue berry yogurt.

 

Results:

Bloody tasty as.

i would ask the admin/moderators of our forums to delete posts that are not relevent and appropriate in this thread.... but seeing as 1 of these such posts was by a moderator then i guess there is no point.

 

Well since your talking about me I'm not going to alter this thread because it would make me look like a bit of a hypocrite. I'm allot of things but I'm certainly no hypocrite. So if you still feel hard done by because of my actions or those of the other members I suggest you take it up with the head admins. However to show you I've no hard feelings over this I will tell you all how to make Pasta Diablo. You will have to bare with me because I don't keep recipes persay most of my work is done by eye and experience so I won't really be giving weights or measurements.

 

 

Pasta Diablo

 

This entire meal should not take to long to cook however one thing is very important. You should always prepare your work space first this includes all of the equipment you need and the preparation of your ingredients. This is called mise en place and it is the key to cutting down the mess that is often created and the time that is wasted in the kitchen. Also remember if you clean as go there is less mess at the end!

 

Ingredients

• Brunoise Bacon
  
• Brunoise Onion
  
• Thinly Sliced Chilli (You need to deseeded the chilli and then using the back of your knife to scrape out the fine hairs inside the chilli)
  
• Sliced & Deseeded Olives
  
• Herbs (Oregano or sage work well)
  
• Good Olive Oil
  
• Course Salt & Pepper
  
• Good Parmesan Cheese Shaved
  
• Pasta (I suggest Capellini or another fine pasta)
  

 

Equipment

• Stock Pot
  
• Fry Pan
  
• Tongs
  
• Spatula
  
• Sharp Knife
  
• Cutting Board
  
• Chinoise
  
• Large Mixing Bowl
  
• Pasta Bowls
  

 

Method

1. Using your stock pot or other reasonably sized vessel in which you can boil lightly salted water. Once your water comes to the boil add your pasta and cook till its al dente
   
2. Mean while bring your fry pan up to heat and using a little cooking oil (not olive oil because its flash temperature is too low) fry off you bacon and onion. You want it to be well caramelized because its the base of this dish and will ensure your dish has a good aroma and taste.
   
3. Once your bacon and onion is well caramelized add you chilli, olives and herbs give this a good toss together to ensure everything is hot but the herbs are not wilted.
   
4. Strain the pasta but do not wash it! Add the pasta and the other ingredients together in the mixing bowl or other vessel which you can comfortably mix it all together in.
   
5. Finally add a little olive oil to coat the dish and season with salt and pepper to taste then garnish each bowl with some shaved parmesan.

 

 

Right that is about it for me this took bloody ages to write up and I can't guarantee this will work for you the first few times you make it. It really has allot to do with trial and error finding out what proportions work best for you. :sweat:

I'm going to make that ^ tomorrow night.

 

Sounds good.

 

:knifefork:

Give me some time I will put up a few more recipes for the sort of comfort food I make for my family. Some of them will be quite traditional others are very fusion!

Noddy's Cheesy (Meat) Balls

 

Ingredients

• 500g lean beef mince
  
• 1 egg, lightly beaten
  
• 1 cup grated parmesan cheese
  
• 1 onion, finely chopped
  
• 1/4 cup chopped basil
  
• 1 tbs olive oil
  
• 570g jar tomato, onion & basil chunky sauce
  
• 400g dried spaghetti
  
• Basil leaves to serve
  

 

 

Method

Combine mince, egg, cheese, onion and basil. Season and roll into balls.

Heat oil in a large non-stick frying pan. Cook the meatballs in batches for 4-5 minutes.

Return the meatballs to the pan and pour over sauce. Cover, cook over a medium heat for 20 minutes until cooked through.

Cook spaghetti in a large pan of boiling water, as per packet directions. Drain and place in bowl. Spoon over meatballs and sauce. Serve with basil leaves.

Edited May 6, 200915 yr by Sapper28

I did a survival camp in year 9 too Heli, now that I look back on it, it was one of the most fun things I've ever done. We were out in the NT outback for 5 days, all we had during that time was water, flour and a kangaroo tail.

 

Good times...

dam you caps filter!

 

Dtacs Beef Jerky

 

What You Will Need

 

1. Uncooked Steak, Frosted So You Can Cut It Easily.

2. Salt, Loooooooooots Of Salt, Small Grain Lake Sea Salt Is The Best, But Normal Saxa Will Do.

3. Pepper

4. Cider Vinegar, Like $3 A Litre At Woolies, Malt Vinegar Is Also Acceptable. Any Vinegar Except Balsamic. ( You Can Try It If You Want, Idk What It Tastes Like Could Be Better For All I Know)

5. Rosemary, Thyme, Or Any Sort Of Tasty Herb, Basil Is Not Acceptable, Nor Is Parsley.

 

Seriously I Bet You Have All This Crap In Your Pantry Right Now

 

Following Are Optional

 

6. Breadcrumbs, If You Want A Bit Of Crispyness To It, Then Use These, If You Don't Have It Don't Make The Effort To Get Em

7. Wostershire Sauce Or However You Spell It, Add This To The Brine To Marinate.

 

How Do It Right

 

Cut The Beef Into Long Strips Roughly 1cm Thick, Be Sure To Remove All Large Portions Of Fat.

 

Marinate Those Beef Strips Submerged In The Delicious Brine Of Cider Vinegar And Salt In The Fridge, Either Overnight If You Want Ultra Mega Cool Flavour, Or Over 2 Industry Standard Rounds Of Pr.

 

Dry Them On Paper Towels, But Be Sure To Not Let The Paper Stick To The Beef.

 

Pour Out A Ton Of Salt, Pepper, And A Wee Lil' Bi O' Rosemary Onto A Plate, And Coat The Beef Strips In These Delicious Seasonings.

 

Preheat The Oven To 45 Degrees, Yes, That Is Correct, Forty-five Degrees, The Level Of A Dangerous Australian Summer Day.

 

Place The Strips On The (clean) Oven Racks, With Something Under Them To Catch The Drips, Or Place Grease Paper On A Baking Tray And Put The Strips On That, Make Sure They Aren't Touching And Are As Much Free Of Moisture As Possible.

 

This Is The Most Important Step:

 

prop The Oven Door Open With Something Metal Or That Won't Melt, Preferably At Least 2 Inches Wide, This Is To Let The Moisture Escape From The Beef As You Don't Actually Cook Jerky, You Just Dry It To Let All The Moisture Escape.

 

Set A Timer For 4 Hours, Yes I Know Its Long And Loud But The Results Are Freaking Goooooooooooooood, Or Until The Salt Has Made White Spots On The Beef And The Beef Has Shrunk Considerable In Size And Is Grey, Or In Spots, Dark Brown.

 

Results: You'll Thank Me When You Regain Conciousness After Feinting From The Flavour Hit

 

 

Dtacs Up&go Suprise

 

Get A Squeeze Bottle Of Cottees' Choc Sauce, Pop The Top Of The Up And Go And Drink A Mouthful Out, Insert The Bottle And Put A Good Lot Of Sauce Into It, Shake And Drink.

 

Yeah Its Probably Not Good For You But Whatever

champs venison crockpot .

 

take a couple of venison backsteaks chop into decent chunks .

brown in a hot pan .

take crockpot add meat .

add 1 chopped onion

add carrots

add silverbeet

add celery

add cabbage

add brussel sprouts

add chopped spuds and pumpkin .

 

fill with water and cook , i usually cook all day say 1000 to 1800 .

 

for the gravy i use 1 cup of flour to two cups of warm water , add teaspoon of vegemite and stir .

 

once its been cooking for a few hours i remove some water and add the gravy mix with a can of guiness , this will thicken it right up .

 

enjoy .

For the gravy I use 1 cup of flour to two cups of warm water , add teaspoon of Vegemite and stir.

 

I know some of you might have read that and thought it was odd. I'm here to tell you its not. I know more than a few Chefs who use Vegemite in there stock, soups and sauces because of its extremely dark colour and unique flavouring quality's. Basically they will often use it instead of Parisian essence when they are looking for a darker product.

Edited May 6, 200915 yr by chambersAUS

Master of nothing, Hacking simplicity -

 

Chilli beans.

 

Baked beans + one large dollop Ayam hot chilli sauce

 

serve on toast