Thanks Stephanie Alexander. (For the scones).

Lady Flo, I am told. Thinks pumpkin scones are wicked. I think they are wicked also. The above pic is the result of one of my best friends recepies. Who I am sure you all know. 'Stephanie Alexander'.
If you spead butter over them when they are still warm from the oven, It's just heaven.
So, as Stephanie tells us:
Ingredents:
250g pumkin. Peeled and cut into chunks.
300g self raiseing flour.
20g butter.
Pinch of salt.
1 lightly beaten free range egg.
Method:
Steam pumkin untill soft. The in a pre heated overn at 200c, breifly dry off, and pruee. Add this to sifted flour with the butter, and salt rubed in. Add the egg, and some milk to make a soft dough. Tip the mixture onto a floured bakeing tray. With floured hands, pat the dough into rounds, about 3cm thick is good. Useing the back of a knife mark into wedges or squares. Brush with milk and bake for 15 to 20 minutes untill golden brown. Cool, then brake them open and spread with butter. Consume promptly for best results.

It's English. So I Boiled The Shit Out Of It.

A big hello all lovers of boiled food. On the menu tonight: We've got an old (Thoroughly boiled for hours on end, just to be sure.) English classic....

Corned Beef. (Sliverside). With White Sauce.

Now I can understand that if you have never tryed silverside. The idea of a hunk of beef thats been soaked in sea water, then boiled for several hours. Can sound a bit off putting. But... If you've tryed A good corned beef. Then you'll now it's totally wicked, and you'll want to eat it all the time. Just like me. Also the rest of my family goes ape shit every time I cook it. Plus, the left over meat is awsome on white bread with tomato sauce. The following is one of many, many ways of cooking silverside. Hope you like it.

Ingredents:

1.5kg of corned silverside. Trim the fat.

2 brown onions. Peeled.

8 whole cloves.

3 large peeled and chopes carrots.

1 dozen peper corns

2 fresh bay leaves.

Method:

Fill a large heavey based pot with enough water to immerse the beef. Bring it to the boil. Rinse the beef, then place it in the water. Alow it to come to the boil. After 30 seconds, remove the beef. Drain the water and rince the pot. (This step is to remove excess salts from the beef.) Refill the pot, replace the beef. Return to the boil. Add the bay leaves, pepper corns, carrots, onions and cloves. Simmer slowly for three hours. As serving time nears. Prepare a white sauce. Flash boil some sliced cabbage.

Serving:

Place some cabbage onto a plate. Next layer 3 or 4 medium thick (3-4 mm) peices of silverside over the cabbage. Add some of the boiled carrots on the side as a garnish. Ladlle a real good dollop of the white sauce over the top. Crack a bit of pepper over it. Now eat it. After every third bite, take a sip of amber ale.

Chilli pork rissoles. Potato Fritters. Mango salad.

Hot weather is upon me. As such I am inclined to prepare meals that are trpoical in nature...

Pork, chillis, mangos, can be worked up to create magic on hot evenings.

This meal has quite a few ingredents. I'll just get straight into it.

Ingredents: Chilli pork.

500g minced pork.

1 small brown onion.

1/4 cup of mint.

4 cloves of garlic.

3 small red chillis.

1/4 cup bread crumbs.

Pepper.

Salt.

Ingredents: Fritters.

200g Sweet potato. Grated.

3 Free range eggs.

2 cloves garlic.

Dash of oyster sauce.

Pepper.

Ingredents: Salad.

1 mango. Sliced.

Cos lettues. Sliced.

Spring onion. Sliced.

Dressing;

1 tbl spoon malt vinagar.

1 tbl spoon sweet cherry.

1 clove of minced garlic.

Juce of 1/4 lemmon.

1/2 tea spoon of palm, or raw sugar.

Pepper.

Method:

For the burgers. Finley chop all the ingredents. Combine and form into patties. When it comes time to cook em: A hot, hot plate will do. Make sure to char each side, this will give the best flavor.

Next. Salad. For this one, greener mangoes are best. Toss all the ingredents together. Very difficult I know.

As for the dressing: This is an opportunity to bring together a whole bunch of oppisites. Mix em into one harmonious flavor, trust me it works! Sweet, tart, heat, bitter. Dress mangoes in this way, so as to equalize the sweetness of the fruit.

Getting to the fritters: As the egg tends to run. I recomend useing an egg ring, or something similar. Other wise. Mix all the ingredents, and cook over a gental hot plate.

When I served this, I made a sauce useing yougart and mint, peper and garlic helps. But you won't die if it's not included. If you do decide to go with the sauce. Drizzle it all over. Yum Yum.

Deglazed Egg Yoke Carbonara. (Brock special).

Carbonara is a favourite in our house. This varient utilises the deglazeing of the bacon in a very hot pan. I wont tourture you all by re-writeing the hole recipe. Instead I'll just give you the things that I changed from my other carbonara posting. If your wondering, that posting was called "Carb-o Nar Nar Ra Ra".
Tranformation A-la Methode:
Get your pan real hot. Slap in the bacon. Work it well, in a minute or so, a brown glaze will start to appear on the base. Bring the heat down real low. Deglaze the pan with the onion. Make sure to scrape off as much of the glaze as possible. If you look real close at the photo you can see small peices of it contained within the sauce. The de-glazeing of the bacon transformes the taste of this dish.
As for the sauce:
All you need to do is. Use a dash less cream. But add the cream just as you remove the heat. Also add an extra egg yoke at the end. Plus I used alot more parley, but it was more finely choped. Note the golden hew in the finnished dish....

Slow Cooked Basil Lamb Fettucine.

Will finnish later. Ta....

OK... Finally, I'm here to finnish this posting...

For the most part. The recipes that I post are either: Quick but hard. Or long winded, but piss easy.

This dish is definately in the latter catagory. Dead easy. But make sure you set aside a good 4 hours to 'whip' this one up. However, I would never expect you to waste 1/2 a day cooking, unless the end result wasn't totally awsome.

In saying that. Can you please ignore the pic. I had friends over, as such my home brew was sampled. The result being a half assed effort when it came to plate up time. Slip. Slap. Slop.

Ingredents:

2kg Lamb neck. (On bone).

750g tomatoes. (Diced).

2 medium brown onions. (Diced).

6 cloves garlic. (Minced).

1/2 cup of fresh choped basil.

Salt& pepper. (To taste).

Fresh made pasta. (To serve 4-6).

Olive oil.

Method:

In a large heavey based pot. Fry off the lamb in a little oil over high heat. When mostly done, add the onion. After a couple of minutes, stir in the garlic, at the same time remove from the heat. Work in the garlic so as to seal. Return to the heat. Add the tomatoes. Crack in some pepper. Bring to the boil. Test for seasoning. Now place the covered pot into a pre heated oven at 180c for 2 & 1/2 hours. Check at the half way point, top up with water if it's looking a little dry. Coincide cooking time with the preperation of fresh pasta. Other wise: (If you haven't figured out how to make pasta by now. Try to buy premium fettucine). At the last minute, add the basil, Just wilt it in.

Now your ready to plate up. Spiral the pasta onto the plate. Not like the car crash of a job I did. Ladle a small amount of the sauce over the top. (Strip the meat from the bone first). Shave some fragerent hard cheese over the top. Wash it all down with a robust red.

Ginger Ribs

Soooo. First of all. Like I'm realy sorry about the lack of posting... For a second there, I thought I was like, bumed out. But then I realized, I was just over worked. So like, totaly! For real! Get out! No way!

Soy Ginger Ribs:

Ingredents:

4 Free range pork ribs. (Any weight will do).

Big knob of ginger. Finley diced.

4 Cloves of garlic. Finley diced.

Juice & zest of lemon.

Fresh cracked peper.

Soy sauce.

Fish sauce.

Method:

Add the ginger, garlic, lemmon, and peper to a non reactive dish for marinateing the pork. Pat the pork ribs in the goodness. Coat evenly. Leave for 15 minutes. Now add enough soy so as to cover the ribs. Marinate for an extra 15 minutes. (Give it 20-25 if they are extra thick). Don't forget about the marination time. Soy as a marinde will easly over power most other flavors. But if you nail the timeing, you will experence the very best flavors that soya sauce has to offer. At the same time allowing the other subtle flavors to show through. After the marinating period is over. Slap them (The ribs) onto a moderate hot plate. Don't go to hot or you'll burn the marinade. But if your hot plate is to cold it will allow the moisture to release it's self from the flesh, leaveing your ribs tough and dry. OK . got all that?

Look... Sraight up. This one is easy to make. But it's bloody hard to marinate and cook properly. If you want to be a great chef. Don't expect to be an expert on your first shot at it. Practice makes perfect.... Before anything hits my blog. It's cooked and cooked again. Eventualy, after many fuck ups, I'll get it right... Sometimes.

Apologies to my family for haveing to suffer through this. Also for haveing to endure my culanary experements...

Country Bumkin Beef Pie

In regards to the comment left on this posting:

I can only conclude from the idiosyncratic grammatical nuances, that the author of the said posting is indeed my good friend, that we will call for the sake of privacy, 'A'.../....../.....

Hello 'A'. thanks for leaving a comment.

In responce to your question. Why don't I have more non meat recipes on my blog? I can say this:

Bloody (Non meat blood) oath. Your right. I should have more vegaterian meals listed on my blog. I mean the fat found in meat is a cheats way to add depth, texture, and flavor to a meal. If I was worth my salt as a home cook, I would try to find ways of extracting, depth, texture, and flavor out of vegtables alone.

However in the last Austrialian census. It was disclosed that 2.78% of people surveyed said that they were vegatarian only. The total percentage of my postings that are not only vegaterian, but vegan aswell, stands at 3.20%. Thus I can say that my blog exceeds the demographic requirement for vegetarian meals. In saying that. Offensive as I may be. You can rest assured.

Know this: Any vegaterian meal contributed in the comments section will be prepeared to the letter, and posted here for all to see. With full credit to the postee. Thanks for reading my blog/...... Later, 'B'.

PS: The correct spelling of the word idiosyncratic, was provided by my wife. All other spelling mistakes are intirely my fault.

PSS: The pictured beer is not vegaterian. Colagen was used as a finning agent. I must say that I am very much against such additives. If one was to make a good beer in the first place. It would not need such things. But I did buy the pictured beer from Ikea. What else should I expect?

Pork barreling

I cooked a one pot pork casserolle. Oh yeah.... I'll tell you how.
This is a cross between English, and French techniques. ( I hope saying shit like that doesn't get me blasted of the web). Here I have combined skills learnd after many-a one pot simmer sessions.
Ingredence:
5 Full free range for quater pork chops.
5 Peeled small waxy potatoes.
2 Large onions.
3 large peeled carrots.
5 sticks of choped celery.
1.5lt of beef stock.
1/2 cup of stout. (Optional).
6 cloves of garlic.
100g fresh green peper corns.
3tbl spoons plain flour.
Olive oil.
Salt & Pepper.
Method:
In a large oven proof heavey based pot. Fry off the chops in a little oil. Set aside. Add the finely chopped onions, cook untill semi done. Add the choped carrots, and cellery, along with the potatoes. Sweat off for a full 5 minutes with reduced heat. Now add the flour. Stir in and add the liquid. Bring to the boil. Tip in the pepper corns. Layer in the chops, cover, place in a pre heated oven at 180c for 2&1/2 hours.
Serving:
Layer out some liquid, Then some veg, potatoes on top. Finnish off with the wonderfuly softned pork. Garnish with parsley if you want. As I don't know what to make of the style. Pepper corn pork casserole. Can be served with what ever beverage you want.

Spag Blog

Spaghetti Blognaise. If you have lived in Melbourne for more than a week, you will have tryed 'spag bog'. Now you you've tryed it and you love it, you'll want to know how to cook it.

This is how I do it.

Ingredents:

500g minced beef.

1 large brown onion.

440g diced tomatoes.

3 cloves of garlic. Finley choped.

Char grilled vegtables. To taste.

1 tbl spoon of tomato paste.

Salt & peper.

Olive oil.

Method:

In a large heavy based pot. Fry off the onion in a little olive oil, untill soft and transparent. Then add the beef with the heat turned up. When thats cooked, add the tomato paste. Fry on the move for a few seconds. Now add the garlic salt and peper. Stir then add the tomatoes. bring to the boil then reduce the heat and simmer for about 45 minutes. Give it a drink if it looks a bit dry. Also be a bit naughty and add a splash of red wine to the mix....

Serving:

Plate up on a bed of #4 spaghetti. Some like to toss through the sauce. Thats fine. Infact, thats more than likely how it should be done. But here I just plonked it on top. Must be eat'n with a red. Thanks for reading.

Curryed Lamb Burgers.

First things first. Gota answer the comments from my last post. 1: Yes the pictures I post are most of the time just one serving. I make the servings so big because: From the moment I wake up to the moment I go to sleep, I work, Damn hard. I have a family to support, and I don't want to let them down by not working as hard as I can all of the time. As such, I burn a huge amount of energy through out the course of the day. Hence the wopping plate fulls. Cool. 2: Yes you can come over for dinner next time I make that meal. I promise you a, 'Bloody wicked mate', dinner.

As for the curryed lamb burrgers. Let get it on. (Iron chef).

Ingredents:

500g minced lamb.

1 small brown onion. vrey finely chopped.

2 cloves garlic. Minced.

1/2 tblspoon cummin seeds.

3 cloves.

3 cardomon pods.

1/2 tbl spoon tumeric.

1/2 tbl spoon paprika.

1&1/2 tbl spoons of fresh choped parsley.

1/2 tbl spoon salt. Same peper.

Method:

Pound all the spices to a powder. Add this to the other ingredents. Combine well and form into patties. Cook on a medium hot plate.

Serving:

Look. What you serve'em with is up to. In the pix they got grilled vegies. I like beer for this one. Ta...