Auntie JAS' cookery corner

[fisho mcspaz]

I must admit my recipe book has always looked like this:
1. Find a woman who likes to cook and does it well.
2: Supply a good kitchen and let her.

Mr McCain is doing well out of me since my wife's death, but I did buy a slow cooker recently, and plan to have a go soon.
[I used to help my older sister cook when I was a kid.]

Slow cookers are fantastic - you can chuck pretty much any sort of meat/vegetable combination in there and it'll taste good.

[mighty_tiger_79]

1 - kilo of mixed fruit
2 - 2 litre FUIC

place both in a bowl and sit in fridge for a few hours

then add flour and place in oven

once cooked polish it off in a sitting

[fisho mcspaz]

Just made some chili crab pasta for dinner - love it!

About 150g fresh crab meat - to save time you can get this in a container at Coles (haven't found it at any other supermarket). DON'T use the canned stuff, you might as well wipe your arse with a feather duster and then eat it, I imagine the taste and texture are similar.
5 tomatoes - I prefer Truss, they've got more flavour
1 bunch spring onions
1 red chili
1/2 white onion
2-3 cloves garlic
1/2 cup chicken stock
Splash of white wine
Salt and sugar to taste

Boil a pot of water on the stove and add 1/2 a packet of spaghetti, stir in a little oil and salt and cook for 8 minutes or until al dente. Chop tomatoes, onion, spring onions and chili finely. Heat a spoonful of olive oil in a large shallow saucepan, crush the garlic and fry until soft. Add tomatoes, onion, spring onions and chili, then pour in the stock and wine. Stir, clap a lid on it and simmer for about five minutes. Remove lid, add salt and sugar to taste, then add crab meat. Stir it through until hot, add another dash of wine if necessary, serve with the spaghetti.

[JAS]

As I know there's a fair bit of German heritage in SA here's a little question for you all.

I want to have a go at making my own Lebkuchen...like these...


So has anyone got an authentic recipe I could try???

There's nothing in any of my cookbooks and I've had a quick search but all the recipes online seem to be American and have probably been changed a fair bit knowing the Yanks.

Regards
JAS

[Media Park]

1 - kilo of mixed fruit
2 - 2 litre FUIC

place both in a bowl and sit in fridge for a few hours

then add flour and place in oven

once cooked polish it off in a sitting

No...

[LMA]

1. Carefully wander down to your local servo, pre/post on arrival at home
2. Grab the fattest looking chicken hero
3. Give Vijay or Sanjay 1 ounce of pocket change
4. Carefully wander home
5. On arrival , open one half of the bag of this fine dine delicacy
6. Microwave on high for 60 seconds (time may vary according to wattage of microwave)
7. Allow to cool, indulge, no garnish required

Best served with a warm frothy beer and a half a cup of Music Max

[Media Park]

1. Carefully wander down to your local servo, pre/post on arrival at home
2. Grab the fattest looking chicken hero
3. Give Vijay or Sanjay 1 ounce of pocket change
4. Carefully wander home
5. On arrival , open one half of the bag of this fine dine delicacy
6. Microwave on high for 60 seconds (time may vary according to wattage of microwave)
7. Allow to cool, indulge, no garnish required

Best served with a warm frothy beer and a half a cup of Music Max

Great with a hangover too, LMA...

[Phantom Gossiper]

bump..

.. so its easier for me to find later tonight when i have a crack at cooking one of these

[A Mum]

bump..

.. so its easier for me to find later tonight when i have a crack at cooking one of these

ooh ooh ooh !!


Pick Creamy Chicken, Pick Creamy chicken !!

[JAS]

bump..

.. so its easier for me to find later tonight when i have a crack at cooking one of these

ooh ooh ooh !!


Pick Creamy Chicken, Pick Creamy chicken !!

Will be way too late by now (damn you time zones) but....x2

It's so good I'm even planning what I'm going to have on Xmas day so I'll have leftovers to make it for my Boxing day dinner.

oh yeh and it works with any white meat...I've made it with chicken, guinea fowl, pheasant and this year it'll be pork.

Regards
JAS

[A Mum]

I have a house full for dinner on Thursday night, and guess what we're having

It's so quick and easy to make - I can cook for all the people coming without slaving over the stove all day..lol.

Glad you like it JAS

[JAS]

I have a house full for dinner on Thursday night, and guess what we're having

It's so quick and easy to make - I can cook for all the people coming without slaving over the stove all day..lol.

Glad you like it JAS

As you say it's quick and easy and so, so versatile...could probably make a veggie version too if you wanted.

Of course the down side is that it's not really the lowest calorie meal ever invented so that's why I wait to have it as a treat...will mean an extra beasting on the stepper afterwards but oh so worth it

Regards
JAS

[A Mum]

True !!

[Booney]

bump..

.. so its easier for me to find later tonight when i have a crack at cooking one of these

ooh ooh ooh !!


Pick Creamy Chicken, Pick Creamy chicken !!

Will be way too late by now (damn you time zones) but....x2

It's so good I'm even planning what I'm going to have on Xmas day so I'll have leftovers to make it for my Boxing day dinner.

oh yeh and it works with any white meat...I've made it with chicken, guinea fowl, pheasant and this year it'll be pork.

Regards
JAS

We would have to head to a specialty butcher to source such exotic game JAS. Although I'm sure Psyber will have somewhere to get them...

As a kid we would regularly have quails and pheasant. Dad used to breed both in our backyard and pheasant was a regular for us, that was of course until a small Boon ( about 3 or 4 yrs old ) allowed our feversih German Shepherd into the pheasant enclosure. Dad still regails the story of Elsa ( the dog ) backing out of the aviary with a mouthful of golden feathers struck from Dads prized cock bird... I loved pheasant, still do and will have it if I'm dining in the appropriate place. Not many serve it in Adelaide though. Dont mind pidgeon if cooked properly either.

Pheasants were no more.

[Hondo]

I intend to try Strawb's pork and Fisho's beef stew

They sound great

The Pork is Lovely it is great for tailgating or just something different on a Sunday night.

I have committed myself to doing the pork this weekend and will report back

I reckon it will be beautiful and maybe even our toddlers will eat it

[fisho mcspaz]

Quick pasta recipe:

5-6 white cup mushrooms
2 cloves garlic
1 container cooking cream
Sprig of fresh rosemary

Slice the mushrooms, crush the garlic, cook for a couple of minutes in a frying pan with a dash of oil. Add the cream, simmer for a couple more minutes. Chop the rosemary and add. Salt and pepper (cracked black pepper is the best) to taste. Serve with pasta.

You can add other things to this sauce as well if you like. I've used chicken, baby spinach, broccoli and prosciutto, all with good results.

[Psyber]

I'm still going with traditional bachelor/widower food: http://www.mccain.com.au/products_frozen-meals.aspx
However, I did buy a slow cooker recently.

[JAS]

I'm still going with traditional bachelor/widower food: http://www.mccain.com.au/products_frozen-meals.aspx
However, I did buy a slow cooker recently.

Slow cooker is a good start. There's heaps of one-pot meals you can use it for. Cooking is just a matter of building up confidence...nobody is born knowing how to cook. I'm totally self-taught thanks to recipe books and not a particularly good cook...never poisoned anyone though...I just enjoy it.

We would have to head to a specialty butcher to source such exotic game JAS. Although I'm sure Psyber will have somewhere to get them...

As a kid we would regularly have quails and pheasant. Dad used to breed both in our backyard and pheasant was a regular for us, that was of course until a small Boon ( about 3 or 4 yrs old ) allowed our feversih German Shepherd into the pheasant enclosure. Dad still regails the story of Elsa ( the dog ) backing out of the aviary with a mouthful of golden feathers struck from Dads prized cock bird... I loved pheasant, still do and will have it if I'm dining in the appropriate place. Not many serve it in Adelaide though. Dont mind pidgeon if cooked properly either.

Pheasants were no more.

Yeh not all butchers here sell pheasant or guinea fowl either although they are in some supermarkets now (good ole celeb tv chefs me thinks). We used to farm guinea fowl along with chicken, turkey, geese, ducks and dad/grandpa would shoot wild pheasant, pidgeon, partridge and rabbit as pest control...they'll strip the fields of corn in a couple of days.

I reckon that recipe would be good with rabbit too...I'm sure you must still have a few of those around the place

Regards
JAS

[Booney]

We would have to head to a specialty butcher to source such exotic game JAS. Although I'm sure Psyber will have somewhere to get them...

As a kid we would regularly have quails and pheasant. Dad used to breed both in our backyard and pheasant was a regular for us, that was of course until a small Boon ( about 3 or 4 yrs old ) allowed our feversih German Shepherd into the pheasant enclosure. Dad still regails the story of Elsa ( the dog ) backing out of the aviary with a mouthful of golden feathers struck from Dads prized cock bird... I loved pheasant, still do and will have it if I'm dining in the appropriate place. Not many serve it in Adelaide though. Dont mind pidgeon if cooked properly either.

Pheasants were no more.

Yeh not all butchers here sell pheasant or guinea fowl either although they are in some supermarkets now (good ole celeb tv chefs me thinks). We used to farm guinea fowl along with chicken, turkey, geese, ducks and dad/grandpa would shoot wild pheasant, pidgeon, partridge and rabbit as pest control...they'll strip the fields of corn in a couple of days.

I reckon that recipe would be good with rabbit too...I'm sure you must still have a few of those around the place ;)

Regards
JAS

A few around the place on here too JAS...



*Calling someone a rabbit in Oz was common in the 70's/80's before wanker became more acceptable*

[Strawb]

Strawb's West Texas Chili.
Perfect for a cold night.
saute your onions and garlic in a pot
after you get that going, add mince to the same pan and brown it
peel some tomatoes and chop them up
chop up a habanero and a few serranos
when the meat is brown, add the tomatoes, peppers, seasoning (chili powder, cumin, oregano, salt, pepper)
get all that mixed up real good and then add a dark beer (Coopers Stout)
mix it all up and let it simmer for 3 hours