Today I COOKED.

Deep fried beetroot shreds?

Trusted has it. Chicken and pork paella
Which would you prefer
The :clap: or a :koala:

The strands are saffron jaros

I haven't cooked for at least 6 yrs since my back packed it in--out of practise. That stuff is worth more than gold!

Jaros said:

I haven't cooked for at least 6 yrs since my back packed it in--out of practise. That stuff is worth more than gold!

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Your not wrong about it being :money: :money:
You have to treat yourself every now and again though

Hope the back is treating you better

HippyProspecting said:

Trusted has it. Chicken and pork paella
Which would you prefer
The :clap: or a :koala:

The strands are saffron jaros

Click to expand...

The claps :clap: are just fine Hippy
Cheers, :beer:

Jolly good :clap:

Live action shot

30min left

Done

Did some lamb shanks on Saturday. I generally cook a few extra. They were slow braised for 5 hours, taken out of the sauce and roasted to brown and crisp up a little. Sauce was pured and the shanks served up with mash and spinach.

The left over shanks were stripped off the bone, simmered in the sauce and cooled down.

Made them into lamb and rosemary pies with puff pastry tops and short crusts. Put a dose of basil, lemon and garlic oil in each pie.

I would like to eat the picture Dr. Great result. ickshovel:

HippyProspecting said:

[img=...]https://www.prospectingaustralia.com/forum/img/member-images/12034/1536921783_php8eaqboam.jpg[/img]
Done

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Dude i must have missed the invite pm :awful: that looks awesome

That looks too good to eat. :100:

Nice Dr Duck, remember when you used to throw lamb shanks to the dog? Cooking shows have a lot to answer for but a do love a slow cooked lamb shank in garlic and red wine.

Tried to cook a lamb rack on the Baby Q but the lamb fat set it alight. All good. I got a bonus bonfire with my cookup tonight. Finished it off in the (shudder) gas oven.

Not very often we get a plated pic here.

Camp oven bread, yum.

Bread looks great mate.
Mackka

Not so much cooked as Prepared but Im hoping this goes a little way on brownie points for another trip to The Palmer. MB bugs, tiger prawns and salad with a brown nose garnish whats not to like? :Y:

DrDuck said:

Did some lamb shanks on Saturday. I generally cook a few extra. They were slow braised for 5 hours, taken out of the sauce and roasted to brown and crisp up a little. Sauce was pured and the shanks served up with mash and spinach.

The left over shanks were stripped off the bone, simmered in the sauce and cooled down.

Made them into lamb and rosemary pies with puff pastry tops and short crusts. Put a dose of basil, lemon and garlic oil

https://www.prospectingaustralia.co...4892_986335b0-e45f-4d1f-956e-5cae331761ac.jpg

Click to expand...

Shut up and take my money!!!! :inlove:

Roast pork and vegies
No gravy just the taste of yummy pork

Luv pork!!!