Tried and true favourite recipes

[Denali]

Nothing exciting but roasted chunky slices of butternut pumpkin with garlic and then sprinkled crumbled feta over them as I put the slices on top of each other when plating up. Super yummy.

 

[clipped_wings]

1st attempt at Sausage Rolls yesterday, because Im tired of complaining about not having a good bakery nearby.

They were OK but needs tweeking and I made so much mixture, ended up making a meatloaf for dinner tonight.

Need to work on the seasonings to improve the sausage roll.

@Denali I have a magnificent recipe for sausage rolls that was handed down to me by my MIL many years ago. I will send it to you. PS - have an epic trip!

 

[Steady]

@Denali I have a magnificent recipe for sausage rolls that was handed down to me by my MIL many years ago. I will send it to you. PS - have an epic trip!

Yes please.....

 

[clipped_wings]

I am a keen crackling cook - if anyone wants the secret, I am happy to share

 

[clipped_wings]

Yes please.....

Consider it done. I will photograph the next batch and post my recipe.

 

[Steady]

I am a keen crackling cook - if anyone wants the secret, I am happy to share

Who wouldn’t....., I love crackling

 

[amaroo]

Nephew knock this up on the weekend - delicious!

 

[Pushka]

Who wouldn’t....., I love crackling

I’m the only one in my family who likes it.

 

[Steady]

I’m the only one in my family who likes it.

I wish I was

 

[Pushka]

I wish I was

Well, I’m not going to cook it just for me. And I do know how to cook it properly too! What a waste.

 

[clipped_wings]

Hope this works. I have tried to post a print-friendly version of my recipe.

Enjoy

 

[Steady]

Hope this works. I have tried to post a print-friendly version of my recipe.

Enjoy

Works for me - thanks

 

[Milboo]

I find I get the best crackling by leaving it uncovered in the fridge (scored) overnight - it really helps to dry the skin out, and a dry skin is key for good crackle!

I use a high temp for first 15 mins and then drop the heat back.

Have never found pouring boiling water over it before cooking does anything special.

 

[Steady]

I normally dry the rind in the fridge after pouring boiling water over it.



The wood fired oven is a bit hotter than a domestic electric fan forced oven so it takes a lot more monitoring to avoid burning. I have cooked crackling in one of the bench top turbo cookers/ovens and found it easy to control

 

[Deleted member]

You are a wizard Steady !

 

[Dr Bob]

Finally found it. A loose page of grans cook book down behind the microwave.
MUSTARD SAUCE for corned beef.
1/2 cup vinegar
1/2 cup of cooking liquor
1 tablespoon Keens Mustard powder
1 egg
3 dessertspoons sugar

Whisk all ingredients while heating slowly on side of stove. Do not allow to boil.

Gran would use this Mustard sauce for any type of brined meat such as beef, pork, mutton & tongue.
Will do some corned beef this weekend in a slow cooker so I can give it a run.

 

[clipped_wings]

Just realised I never posted the sausage roll recipe. Will do asap when the next batch is made!

 

[Denali]

Yes Please! Love a good sausauge roll but no bakeries nearby so happy to make my own (making my own pies now).

 

[VPS]

@blackcat20 I'm sure you shared your pulled pork recipe somewhere but can't find it - can find a few mentions of it but not the recipe. Would you mind sharing please?

 

[Denali]

Tonight its slow cooked lazy shredded mexican chicken.

In your slow cooker, put chicken breast and pour a jar of salsa over it and taco seasoning, stir/coat chicken and cook on low for about 3-5hrs (depend on your machine/low or high ect). When ready, use 2 forks to shred chicken (super easy to do) and stir into the salsa sauce. Either serve with some rice & salad or use in taco shells or burrito wraps - whatever you prefer.

I make extra and use left overs in my pie maker with chunky tomoato and cheese.