Rusty's Recipe Roundup

[Rusty Panels]

I thought seeing that I've been doing a lot of cooking of late that I would share some of my recipes with you.

First recipe is so easy and one of my families favourites.

Satay Chicken Drummies

This was originally a recipe for Sate Beef but has been slightly modified and super easy.

First thing you absolutely positively need is Jimmy's Sate Sauce. Even the professionals use this stuff. It's the best you can buy. You will pick it up from any of the Asian Grocery Stores.

You will need a BBQ, Casserole Dish and an oven preheated to 180 degrees.


Ingredients.

Chicken Drumsticks I buy a 2kg bag of fresh dummies from Aldi.
It doesn't really matter how many drummies you use. You can just make more or less sauce to go with them.

I BBQ the dummies on my Webber till they are brown. They are going in the oven so they don't need to be completely cooked.
So BBQ the drummies and sit them in a tray for now.

The sauce is the most important part of the dish so make sure you have the following.

1 Clove Garlic
1 Medium Onion Sliced
3 Teaspoons Jimmy's Sate Sauce
2 Teaspoons Dry Sherry
1 Teaspoon Curry Powder
2 Teaspoons Soy Sauce
1 Teaspoon Brown Sugar
2 Tablespoons of Water but you will need more.

What I usually do is double or even triple these ingredients when I'm cooking Drummies. It depends on the quantity I'm cooking. It really doesn't matter if you make more, it won't go to waste anyway, somebody will slurp up what's left.

So, you've BBQ'd your drummies and brought them inside.

Combine your ingredient minus the garlic and onion into a bowl. Mix well and sit them aside.
Chop your onion Into wedges and cook them in a saucepan with a drop of olive oil. (Any oil except engine or diff) Add the Garlic.
I always drizzle a bit of water into my onions while they're cooking, it softens them and makes them more tender.
A handy hint for any cooking is to add a bit of water. It makes everything more tender and tastier providing you don't overdo it.
So your onion is cooked, now it's time to pour in the sauce. Mix it well and stir in some extra water 1/4 of a cup should do to start with.
Stir it for a bit and once it looks saucy turn the heat off.
Now you are going to grab your casserole dish and your drummies and position them next to your pot.
Grab a drummy and coat it well and truly in the sauce, do that with all the subsequent drummies and once coated arrange them in the casserole dish.
Pour the remainder of the sauce over the drummies. If it looks like there's not enough sauce add a bit of water.

Now pop them in the oven and bake for an hour.

Serve them on some rice and watch the family gobble them up and queue for more.

ENJOY

Your Pal Rusty.

 

[Rusty Panels]

Spicy BBQ Pork Spare Ribs

These are really tasty and so quick and easy to make. Same process as the Chicken drummies, BBQ then oven.

You will need

BBQ
Casserole Dish with lid (If no lid cover with foil).
Oven preheated to 180 degrees

8 Pork spare ribs or pork rashers. (If you want to cook more just make more sauce).
1/2 Cup of Honey (125ml)
1/3 Cup of Tomato Sauce (80ml)
1/4 Cup of Soy Sauce (60ml)
2 Tablespoons of Hoisin Sauce (You can get it from Aldi or any Supermarket)
3 Garlic cloves crushed
2 Teaspoons finely grated fresh ginger (I use from a jar, Masterfoods)
1 to 1 1/2 Teaspoons of Chilli powder (It's up to you how much bite you want, I use a bit less)

BBQ the pork till it's reasonably well cooked then put on a plate or tray.

Combine your ingredients in a saucepan and bring it to a reasonable temperature so that the honey is super runny and it will all mix well. The aroma will start to fill the air and everyone will be licking their chops and asking "what's for dinner?" Once your happy that it's mixed well cook it for a few minutes and bring it to the boil.

Remove the sauce from the heat and get your pork rashers ready to coat.

Casserole dish at the ready and start popping the rashers in the saucepan coat them well and then put them in the casserole dish.

Once you have coated the rashers and placed in the casserole dish, it's time to pour the remaining sauce over the pork, put the lid on and into the oven for 45 minutes to an hour.

Like I said this is super easy and delicious. You can make a double batch of sauce if you like to make sure there's plenty to go around.

Serve it on rice and make sure you have plenty of sauce.

Rusty.

 

[Triton14]

Very nice recipes Rusty

I love Jimmy's satay paste to & the asian style ribs sound great to.

I usually have a tug of war with myself when I make ribs so usually do half similar to how you have descibed & the other half American style with amongst other things some BBQ sauce, hickory smoke, chipotle chilli & bourbon.

 

[Rusty Panels]

Very nice recipes Rusty

I love Jimmy's satay paste to & the asian style ribs sound great to.

I usually have a tug of war with myself when I make ribs so usually do half similar to how you have descibed & the other half American style with amongst other things some BBQ sauce, hickory smoke, chipotle chilli & bourbon.

Doe's the bourbon go in the pot or the cook?

 

[Triton14]

Doe's the bourbon go in the pot or the cook?

Yes some is medicinal

 

[Rusty Panels]

Yes some is medicinal

My cooking sherry seems to evaporate too!

 

[Rusty Panels]

My Families Favourite Spaghetti Bolognase

Everyone loves the old spaghetti bol right? Well mine is a bit different and refines the dish a bit so that it could well be something you'd expect to be served in some fancy restaurant. It's another one of those meals where everyone will be back for seconds.

The secret is in how you cook it.
I start by cooking the ingredients separately before combining them with the meat.

This is how it's done!

You will need a large saucepan and a wooden spoon or stirrer to start with followed by the list below.

Grab a cup of water to add throughout the cooking process.
1kg Beef mince
1 x large Onion finely chopped
3 x Garlic cloves crushed
1/2 Cup Sun-dried Tomatoes chopped
2 x Cups Mushrooms sliced
1/4 cup dry sherry
2 x Teaspoons mixed herbs
1 1/2 x Cups Corn kernels ( I normally zap the corn in the microwave for a few minutes before adding it to the saucepan).
3-4 slices of bacon diced (Fat removed)
1/2 cup BBQ Sauce
1 x Can crushed Tomatoes
2 x Tablespoons Tomato paste

Pasta of your choice, I prefer egg fettuccine just from Aldi 1/2 a pack will do.
Grated cheese for the top, cheddar is great.

Heat your saucepan, add a little olive oil. I normally use a teaspoonful from the sun-dried tomato jar as I go.

Cook the onion and garlic stirring constantly, drizzle a bit of water in now and then. This helps to cook the onion and makes it tender. Don't drown it though. When cooked remove it to a bowl.

Do the same with the mushrooms **, sun-dried tomatoes, corn kernels and bacon. Cook each separately and then remove them to a bowl once done.

** I cook the mushrooms and add the sun-dried tomato, sherry and mixed herbs to them then remove to a bowl once cooked. Don't worry if the sherry has made it a bit soggy that's not an issue.

Now add a touch more oil to the saucepan and add the beef mince. Use a wooden spoon to break up the beef while stirring it to avoid catching. Feel free to drizzle a little water in it now and then this will really help to break it up, even the cooking and make it tender. Cook it for about 4-5 minutes so it looks evenly coloured.

Now add the can of crushed tomato to the meat followed by the tomato paste.
Keep mixing with your wooden spoon the whole time.
You can now add the rest of the ingredients one by one, mixing well as you go.

At this point you should have a saucepan full of yummy looking mince, time to add and mix the BBQ sauce. If you think it needs more tomato paste or BBQ sauce feel free to add it in.

If you have a moment or even better a helper, get another saucepan with salted water on the boil for your pasta, when it's on the boil throw in your noodles.

Cook the mince mixture for about five or so minutes then reduce the heat to very low and simmer stirring occasionally for around 10-15 minutes.

Once your pasta is done your ready to serve dinner.

You can add or reduce the ingredients to suit your tastes.

Enjoy!

 

[Gidgee]

My tip with bolog is from an old Italian bloke, do *not* stir the mince at the start, sure spread it out across the pan but then let it sit on one 'side' so that it browns, the same way you'd do a steak, let it caramelize for a decent time, then you can stir and break it up.

 

[Rusty Panels]

My tip with bolog is from an old Italian bloke, do *not* stir the mince at the start, sure spread it out across the pan but then let it sit on one 'side' so that it browns, the same way you'd do a steak, let it caramelize for a decent time, then you can stir and break it up.

The only problem with that is that it tends to stay together and you end up with a lumpy mix which if you leave too long winds up being a giant hamburger patty. I mix throughout and add a little water while it's cooking and let it brown fairly well. It still caramelises.

 

[Triton14]

The Bolognese sounds good @Rusty Panels except for the corn & the BBQ sauce but hey it's your family recipe & that's all that counts in the end.

For me I like to start off with a soffritto including mushrooms & red wine instead of sherry.
I use it for the majority of the red/tomato based dishes.

I also sometimes add a couple of anchovies to some of my italian sauces to partially replace salt & increase the flavour but not really if adding bacon or pancetta etc.

Also if some people are put off by the harshness of garlic I like to use puree'd confit garlic in a lot of my cooking.
Confiting the garlic changes the whole flavour profile of the garlic to a much more mellow but deeper flavour.
I do it in 1kg batches & keep it in jars in the fridge, lasts 12 months.

Keep them coming

 

[Rusty Panels]

The Bolognese sounds good @Rusty Panels except for the corn & the BBQ sauce but hey it's your family recipe & that's all that counts in the end.

For me I like to start off with a soffritto including mushrooms & red wine instead of sherry.
I use it for the majority of the red/tomato based dishes.

I also sometimes add a couple of anchovies to some of my italian sauces to partially replace salt & increase the flavour but not really if adding bacon or pancetta etc.

Also if some people are put off by the harshness of garlic I like to use puree'd confit garlic in a lot of my cooking.
Confiting the garlic changes the whole flavour profile of the garlic to a much more mellow but deeper flavour.
I do it in 1kg batches & keep it in jars in the fridge, lasts 12 months.

Keep them coming

No worries! it works for me and they keep on coming back for more. The corn just helps to make the meal a little bulkier and the BBQ sauce or lack of is up to your taste. It's my recipe, but the family love it.

Like I said, you can mix and match to suit yourself. I reckon the secret to the great taste is the seperate cooking process.

 

[Rusty Panels]

Easy Curried Chicken Pie

This is one I spotted on the Coles dinner recipes but modified a bit to make it superliscious. I just made that word up, definition Yum!

You're gonna love this pie it's easy to make and very tasty.

Ingredients

800g Chicken thigh fillets
1/3 Cup olive oil
3 x Large brown onions thinly sliced
2 x Cups Chicken stock (I just use stock powder and make my own, you can use pre made)
4 x Large eggs lightly whisked
6 x Sheets FILO pastry (Very important)
2 x Teaspoons Curry powder
1 x Tablespoon Brown Sugar

You will need a large deep frying pan, oven pre-heated to 220 deg and a tart tin or pie dish measuring 24cm across the base.

Step 1
I normally mix the chicken stock and then zap it in the microwave for a couple of minutes to warm it up, alternatively you can boil the kettle and use that to make the stock. When the stock is warmed add the curry powder and brown sugar and mix it till dissolved. Sit it aside for now.

Step 2
Add the chicken to a little oil and cook it for 2-3 minutes each side till browned. Remove it to a bowl for the moment and then add the onions and cook for a few minutes till softened. Reduce the heat to medium low, return the chicken to the pan along with the 2 cups of chicken stock curry mix.
Cover and cook for 25-30 minutes.

Step 3
Remove the chicken from the pan and sit it on a plate to cool. Shred the chicken coarsely once it's cool enough to handle. I use forks to shred it up.

Step 4
Cover the onion mix and let it cook for another 10-15 minutes then turn off the heat and let the mix cool.

Step 5
Return the shredded chicken to the mixture, season with salt and pepper, add the egg mix and stir through. Make sure it's not too hot before adding the egg or you will end up with an omelette of sorts.

Step 6
Lightly brush your pie tin, tart flute or whatever you want to call it with olive oil. Now lay a sheet of the filo across the base and over the sides, brush it with a little oil. Then lay the other sheets across the base in opposite directions and lightly oil them too. The object of this is to completely cover the base with the pastry. Now get your chicken curry mix and pour it into the pie base. Then we repeat the layering on the top with the other 3 filo pastry sheets and then gather the ends of the sheets together and roll and fold them onto the top of the pie. Brush the top of the pastry with olive oil and it's ready to pop into the oven.

Step 7
Bake for 15 minutes then using a sharp knife cut the pie into wedges. Reduce the oven temperature to 200 deg and bake it for a further 30 minutes till it's golden brown.

Set it aside to cool for a bit. Serve it with mash and peas or whatever takes your fancy.

The Filo pastry is really nice and light. It's a great alternative for those who prefer something lighter. I have made the same pie with puff pastry too which is just as tasty but probably not as good for the waistline.

A handy hint for anyone wanting to reheat cold pies, pizza or anything similar. Heat your leftover pieces a little in the microwave then sit them on one of those flat styled sandwich presses to crisp them up. You wouldn't believe how good leftover pizza is when you heat it like that.

Into the pie dish ready for the top filo sheets to be placed.

After the top sheets have been placed roll the edges of the top and bottom sheets toward the centre and brush with a little olive oil then int the oven!

 

[Triton14]

So the eggs are a thickening agent then?
Unusual in a pie filling but hey why not

If I can also suggest-

Imo it would be best to have the filling completely cold, even better flavour having it in the fridge over night before putting in into the pastry as if it is room temp it will just tend to join the layers.

Filo pastry is good stuff but I can't help but be unhealthy & use butter in between my layers.

Just to add another way of assembly is the Burek style

Burek

Burek, an Eastern European treat that's often served at breakfast, features a savory beef and potato filling rolled in sheets of buttery phyllo dough.

www.allrecipes.com

Also again rather than a large portion you can still use the same filling & make parcels in either a rectangle or cylinder shape.

One place I used to work we would make the smallish cylinders with a mix of blue swimmer crab, mornay sauce, more cheese, dill & chives & of course brush the sheets in butter.

Omg so good

Thanks for sharing.

 

[Rusty Panels]

So the eggs are a thickening agent then?
Unusual in a pie filling but hey why not

If I can also suggest-

Imo it would be best to have the filling completely cold, even better flavour having it in the fridge over night before putting in into the pastry as if it is room temp it will just tend to join the layers.

Filo pastry is good stuff but I can't help but be unhealthy & use butter in between my layers.

Just to add another way of assembly is the Burek style

Burek

Burek, an Eastern European treat that's often served at breakfast, features a savory beef and potato filling rolled in sheets of buttery phyllo dough.

www.allrecipes.com

Also again rather than a large portion you can still use the same filling & make parcels in either a rectangle or cylinder shape.

One place I used to work we would make the smallish cylinders with a mix of blue swimmer crab, mornay sauce, more cheese, dill & chives & of course brush the sheets in butter.

Omg so good

Thanks for sharing.

They sound pretty yummy!
I love using butter in stuff too but have to think of my cholesterol. There's so much flavour in this pie I don't know if you'd pick the difference between the olive oil and butter. I don't use as much of the oil as they have in the recipe. I apply it with a pastry brush.

I usually find with most dishes that leaving the ingredients overnight adds to the flavour. I know all the recipes I've posted here taste even better the next night. It gives the flavours time to be absorbed.
The pie recipe's not mine but the addition of the curry is. It was very nice first time I made it but just needed a bit more flavour and the curry does the trick nicely.
The egg works really well to bind everything together. I think it also helps to stop the juices from soaking through the pastry and causing it to be soggy.
It's a really easy dish and beats any of the so called "Gourmet Pies" I've seen some places boast about.
I'm cooking one this arvo so will post a photo later on. Pity we don't have smellavision!

 

[Triton14]

They sound pretty yummy!
I love using butter in stuff too but have to think of my cholesterol. There's so much flavour in this pie I don't know if you'd pick the difference between the olive oil and butter. I don't use as much of the oil as they have in the recipe. I apply it with a pastry brush.

I usually find with most dishes that leaving the ingredients overnight adds to the flavour. I know all the recipes I've posted here taste even better the next night. It gives the flavours time to be absorbed.
The pie recipe's not mine but the addition of the curry is. It was very nice first time I made it but just needed a bit more flavour and the curry does the trick nicely.
The egg works really well to bind everything together. I think it also helps to stop the juices from soaking through the pastry and causing it to be soggy.
It's a really easy dish and beats any of the so called "Gourmet Pies" I've seen some places boast about.
I'm cooking one this arvo so will post a photo later on. Pity we don't have smellavision!

Cooking is all about an each to their own thing & of course yes it is about your health status to, Im on the statins which I do my best to adhere to using olive oil for the majority of my cooking & dressings but if I am going to have a bad day its going to be a full fat day, butter, cream, coconut cream, eggs blah blah blah, just pop another pill .

Pesonally a lot of my stew based dishes(and soups) are either thickened by either reducing only, by a starch like potato or a bit of cornflour or if I am being naughty & cooking with my chef hat on then I use a roux or buerre manie but it really depends on the style or country of origin food I am cooking.

Just for your reference there is also a thickening agent in french cooking called a liaison., I mix of egg yolk & a small amount of cream, added to a dish at the very end of cooking to thicken slightly & also enrich the dish but off the heat & cooled to a degree as to not curddle the egg, its the best thing..................well not if you have a cholestorole level of 8

One thing I cant do without eggs as a thickener is the in old chicken & sweetcorn soup.
Love that soup freshly made at home with just a beaten egg added at the end, a drizzle of kecup manis & some toasted sesame seeds

 

[Rusty Panels]

Cooking is all about an each to their own thing & of course yes it is about your health status to, Im on the statins which I do my best to adhere to using olive oil for the majority of my cooking & dressings but if I am going to have a bad day its going to be a full fat day, butter, cream, coconut cream, eggs blah blah blah, just pop another pill .

Pesonally a lot of my stew based dishes(and soups) are either thickened by either reducing only, by a starch like potato or a bit of cornflour or if I am being naughty & cooking with my chef hat on then I use a roux or buerre manie but it really depends on the style or country of origin food I am cooking.

Just for your reference there is also a thickening agent in french cooking called a liaison., I mix of egg yolk & a small amount of cream, added to a dish at the very end of cooking to thicken slightly & also enrich the dish but off the heat & cooled to a degree as to not curddle the egg, its the best thing..................well not if you have a cholestorole level of 8

One thing I cant do without eggs as a thickener is the in old chicken & sweetcorn soup.
Love that soup freshly made at home with just a beaten egg added at the end, a drizzle of kecup manis & some toasted sesame seeds

That's a recipe I'll put up soon. I love the Chicken and Sweetcorn. I do an absolute killer Pea and Ham as well.

 

[Rusty Panels]

Chicken and Sweet Corn Soup

One of our favourite soups and super easy to make. The recipe calls for 1 litre of stock and 1 chicken breast but I normally make 4 litres so just up the ingredients and make what you like.

Ingredients

1x Chicken breast
1x Litre Chicken stock (Campbells or the Aldi brand)
1/2 Teaspoon Ground Ginger (jar type will do)
1x Chicken Stock cube
1x Teaspoon Sesame oil
1x 375g Can Creamed Corn
2x Tablespoons cornflour
2x Eggs

Grab a large pot for your soup I use a 15 litre one because I make a bigger batch.

Step 1
Boil some salted water in a saucepan and add your chicken breasts, simmer them for 15 minutes or until they are cooked. Remove them and allow to cool. Don't throw the water away yet, you'll need some for later.

Step 2
In your large pot pour in your chicken stock, creamed corn, sesame oil, ginger, and crumbled stock cube. Give it a good stir while you bring it to the boil then simmer.

Step 3
Shred you chicken into long strips but don't chop it up.

Step 4
Add the chicken to the pot and stir through, allow it to continue simmering.

Step 5
Whisk your eggs in a jug and very slowly drizzle them into the pot while stirring the soup. It's important to do this slowly to avoid big lumps of egg in your mix.

Step 6
Using a few tablespoons of the saved water from Step 1 add the cornflour and mix it till dissolved, add more water to the cornflour if you need to to achieve a runny liquid.

Step 7
Slowly drizzle the cornflour mix into the soup while stirring the pot.

That's all there is to it. You can add chopped shallots or spring onions to it if you like.

There's no hard and fast rule to this recipe. If you fancy more chicken or corn in it just do it. As I said I make 4 litres and just increase the amount of ingredients to suit.

It's every bit as good as what you will buy from your Chinese restaurant probably even better.

Enjoy!

 

[Rusty Panels]

Delicious Hoisin Chicken Recipe

This is an absolutely delicious and super easy dish to prepare. Again it's one you can make large or small batches of by just adding or reducing your ingredients. You can also swap ingredients over if you fancy something a little more or less.

Ingredients

1kg Chicken breast fillets cut into 1" chunks add a little salt and pepper and mix through.

1 x Red Capsicum
2 x Cups mushrooms sliced
2 x Carrots sliced
1 x Large brown onion chopped
A bit of olive oil for the wok or pan.

Hold off on adding the following ingredients till Step 4
2/3 cup bottled Hoisin Sauce available in most supermarkets
1-2 Teaspoon Chilli Flakes (I find 1 enough for a 1kg chicken batch, it's up to personal taste)
1 x Cup of plain unsalted cashews
1x pack crispy noodles, use soft if you prefer.


Again, like much of my cooking I like to cook the ingredients separately before combining the lot. You can put them all in a large bowl as they are cooked and add the lot to the wok later.

It's important not to overcook the chicken as it tends to get a bit rubbery if overdone.

Step 1
Using medium heat add a touch of olive oil to the wok or pan and start browning the chicken pieces. When they are lightly browned remove from the pan.

Step 2
I usually cook the onion next, adding a drizzle of water to it as it's cooking to help brown and soften it.
Repeat this step with the remaining ingredients one by one.

Step 3
Return the chicken and your other cooked ingredients to the wok or pan.

Step 4
Add your Hoisin sauce to the wok or pan and mix it through your ingredients, then add the chilli flakes. Simmer gently for a 4-5 minutes gently mixing it through as it goes.

Step 5
Add your cashews and mix them through then add the noodles. Gently mix it through till combined. It's now ready to serve.

I usually serve it on a bed of plain boiled rice.

If you want to add more hoisin sauce during the cooking feel free. It's one of those dishes that you can tailor to suit your taste.

Enjoy!

 

[red hilux]

Make a YouTube cooking show. lol

 

[Rusty Panels]

Make a YouTube cooking show. lol

It's helping me to relieve the boredom! Not sure whether I'm relieving mine or yours though!