Ah pizza ... Good idea
I think i might make one of them for my own dinner
Thanks
I think i might make one of them for my own dinner
Thanks
Today I COOKED.
- Thread starter Ramjet
- Start date
Help Support Prospecting Australia:
It's not a Pizza. A dip type deal with avocado, sour cream etc. Dip corn chips into it.
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I dont like avacado, but its certainly colorful
Well i was close :lol:
Still inspired me for pizza though
Damn ... Ive run out of jalapenos
Still inspired me for pizza though
Damn ... Ive run out of jalapenos
Oh ya never should run out of chilli. You a fan of the hot stuff Sandta? I'll bring a couple of bottles of some of my sauces next time we meet up.
I had to use one of those things called a stove today.
Made a chicken curry and it's been given the thumbs up by the kids.
Made a chicken curry and it's been given the thumbs up by the kids.
Looking good Hard Luck.
Poulet Vallee d'Auge
Chicken, apples and mushrooms with calvados and cider. A delicious dish from Normandy that I make a couple of times a year.
Cook sliced apples in butter till well browned. Take them out and then saute seasoned chicken pieces in more butter till well browned. Take them out, lower the heat and put in finely sliced French shallots with more butter, don't let these go brown otherwise they will taste bitter. Flame with Calvados (apple brandy), throw in some thyme and a bay leaf. Put in a stubby of good cider (I used a cloudy English scrumpy) and reduce to half volume. Add some chicken stock, and put the chicken back in, and cook slowly with the lid on till done.
Meanwhile, cook mushrooms in more butter till done and browned
Take the chicken out of the pan, and add some cream. Reduce to sauce consistency and season with salt and pepper.
Whisk up some creme fraiche (or use regular cream with half sour cream) with an egg yolk and add to sauce on a low heat (don't let it boil) to thicken the sauce slightly.
Put the chicken, mushrooms and apple back in and you are done.
Serve with crusty bread and a salad or a few beans.
It's not bad, and not too hard to make, but like a lot of French dishes, the devil's in the detail.
Chicken, apples and mushrooms with calvados and cider. A delicious dish from Normandy that I make a couple of times a year.
Cook sliced apples in butter till well browned. Take them out and then saute seasoned chicken pieces in more butter till well browned. Take them out, lower the heat and put in finely sliced French shallots with more butter, don't let these go brown otherwise they will taste bitter. Flame with Calvados (apple brandy), throw in some thyme and a bay leaf. Put in a stubby of good cider (I used a cloudy English scrumpy) and reduce to half volume. Add some chicken stock, and put the chicken back in, and cook slowly with the lid on till done.
Meanwhile, cook mushrooms in more butter till done and browned
Take the chicken out of the pan, and add some cream. Reduce to sauce consistency and season with salt and pepper.
Whisk up some creme fraiche (or use regular cream with half sour cream) with an egg yolk and add to sauce on a low heat (don't let it boil) to thicken the sauce slightly.
Put the chicken, mushrooms and apple back in and you are done.
Serve with crusty bread and a salad or a few beans.
It's not bad, and not too hard to make, but like a lot of French dishes, the devil's in the detail.
Yummo the diddles Dr Duck looks great and I bet tastes even better.
Buon Pettito.
Mackka
Buon Pettito.
Mackka
Bloody yummo Doc.
Mmm Calvsdos! havent had that in a while.....but where over here do you manage to get scrumpy from? I ran a pub just outside Taunton in Somerset for a while, and I admit...I did get a taste for it!
Not much prospecting being done by me but at least I am cooking up (in my mind) a storm.
my meat diet. lol...
My absolute favourite meat.
Yesterday I slow cooked a lamb shoulder Greek style in the oven. Came out a treat. Just melted away. Crispy on the outside and marshmallowy on the inside.
Bone pulled out so easy.
But....
at the same time I was hot smoking some pork bellies into bacon. By the time I had pigged (or is that lambed) out on rendered lamb fat I was too full for some pork.
my meat diet. lol...
My absolute favourite meat.
Yesterday I slow cooked a lamb shoulder Greek style in the oven. Came out a treat. Just melted away. Crispy on the outside and marshmallowy on the inside.
Bone pulled out so easy.
But....
at the same time I was hot smoking some pork bellies into bacon. By the time I had pigged (or is that lambed) out on rendered lamb fat I was too full for some pork.
We really need a drool omoticon. Care to share your bacon method HL?
Ramjet said:
Will definitely do Ramjet. First chance I get. I'm in the process of cooking tea at the moment and am narcotisized by bacon fat whilst cooking bacon and beans with mashed potato. Pics to follow.
What I love about the hot smoked bacon is that it can be eaten without further cooking. I was cubing some up earlier and now I'm high on pig fat.
Yep my 2 favourites Lamb and Pork--Looks like bacon and eggs for brekky tomorrow.
Yumm
Yumm
Nothing like home smoked bacon.
The last one was so good .. I made another
Key Lime Pie
Key Lime Pie
You better bring one of those for me next meet up
cairnspom said:
Got it from First Choice, which has a good selection of ciders, including the Scrumpy.
