• New Server!

    Update: 9:50AM Thursday - the server move has been completed and we're up and running on our new faster infrastructure. Have a look around and let us know if you encounter any issues.

    The 4x4 Earth Team

Rusty's Recipe Roundup

Rusty Panels

Well-Known Member
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

Well-Known Member
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. :p
 

Triton14

Well-Known Member
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

Well-Known Member
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? :D
 

Rusty Panels

Well-Known Member
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

Active Member
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

Well-Known Member
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. :)
IMG_0048.JPG
 
Last edited:

Triton14

Well-Known Member
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 :)
 
Last edited:

Rusty Panels

Well-Known Member
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.
 
Top