Rusty's Recipe Roundup

[cleffeagle]

Thanks for sharing!

Adding right here how to make hardtack bread - a survival food that can last over 100 years and is incredibly nutritious.
For any curious, I'm making hardtack bread right now (first time, inspired by this article) with a bit of buckwheat flour substituted for regular flour, honey, and a topping of flax/chia seeds. The idea is to add flavor and nutrition. We'll see how it turns out!

 

[red hilux]

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.

Thanks for this.
I will give it all

 

[Rusty Panels]

Who remembers the good old days when you would enjoy that yummy Braised Steak and Onion jaffle when you went camping? Even when you were at home you might open a can of that same delicious Kraft brand Braised Steak and Onions and just have it on toast.

As far as I'm concerned I reckon it was the tastiest thing to come out of a can ever. The Kraft company has a long history of mergers, takeovers and other business deals. I'd guess that it was some sort of merger that saw the end of the yummy Braised steak and onions that I grew up with. Sure there is always Tom Piper's recipe to be had but it's just not the same!

For those of you who have grown up with Kraft's delicious BS&O and suffered the bitter disappointment of losing it, and for those of you who have never been fortunate enough to try it!

Get your printer ready! Here is the recipe to the closest thing to the original that you are ever going to come across!!

Trust me your going to love it!!

 

[Triton14]

Sounds like a recipe right out of the Women's Weekly cook book collection

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!

Looks like I missed this recipe of yours RP.

I like it but can I add this to others looking a being a bit thrifty, especially in these times

I usually buy whole chickens as they are much cheaper than either breast or thigh fillets alone.

I break them down from the carcase, debone the thigh & leg which are used in another dish or cryovaced & frozen, same for the breasts.
At this time I might marinade these before freezing with some sort of Asian flavours or something like Tandoori etc as I will most likely BBQ these at a later time.

Occasionally I will separate the leg from the thigh & cut the wing from the breast joint & turn that into my own version of American KFC, or Korean fried chicken

So then I make stock from the carcases, with some onion, carrot, celery, bay leaf, peppercorns.

Simmer & drain after 2 hours, reserve the carcases & once cooled pull all the meat off.
You would be surprised how much meat there is left on a chicken even when a good deboner has done his job.

I then use that stock to make the soup in the same manner as you.

Its one of my favourite soups & I always have it cryovaced in single serve portions in the freezer for the right occasions.

I'll also do the same thing with the chicken & then make other soup varieties like cream of mushroom & chicken or a nice chicken vegetable & barley soup, it just depends on what I have in the fridge or pantry that I need to use up

 

[typhoeus]

Another ready to go meal that's great for camping is tinned fray Bentos steak & kidney pies. Can be cooked in the tin or in a camp oven. Virtually no prep except for veggies /salad to go with it

 

[Rusty Panels]

Another ready to go meal that's great for camping is tinned fray Bentos steak & kidney pies. Can be cooked in the tin or in a camp oven. Virtually no prep except for veggies /salad to go with it

We actually used the tinned Kraft braised steak and onions and added it to pasta on a few occasions when we did the Cape in the 80's. It was really handy especially as it was just the wife and I in a SWB Cruiser. Not a lot of storage for food. Used the dehydrated peas and corn as well on that trip. It's surprising how good it tasted back in those days when we were young. I'd probably turn my nose up at it nowadays!

 

[Rusty Panels]

Who remembers the good old days when you would enjoy that yummy Braised Steak and Onion jaffle when you went camping? Even when you were at home you might open a can of that same delicious Kraft brand Braised Steak and Onions and just have it on toast.

As far as I'm concerned I reckon it was the tastiest thing to come out of a can ever. The Kraft company has a long history of mergers, takeovers and other business deals. I'd guess that it was some sort of merger that saw the end of the yummy Braised steak and onions that I grew up with. Sure there is always Tom Piper's recipe to be had but it's just not the same!

For those of you who have grown up with Kraft's delicious BS&O and suffered the bitter disappointment of losing it, and for those of you who have never been fortunate enough to try it!

Get your printer ready! Here is the recipe to the closest thing to the original that you are ever going to come across!!

Trust me your going to love it!!

View attachment 75836

View attachment 75837

Just thought I'd add that the leftovers make the best ever Meat Pie!

There are lot's of bakeries that claim to have the "Best Pie in The Country"!

I have made a few pies with the good old Pampas Puff Pastry and leftover casserole and this "Braised Steak and Onions".

I must say that this particular recipe makes what I would consider to be the tastiest pie I've ever had. My family lick the plates clean when nobody's looking.

Make sure that you get the thicker meat though. Coles sell the oyster blade in thin 400 gram packs and thick 500 gram packs. The thicker meat doesn't break down as much and makes for a much tastier chunky dish.

It really is sooooooo good!!

 

[Triton14]

G'day Rusty, love your ideas & I love creative left over ideas myself .

The most interesting time is around Christmas..................mmmm, what am I going to do with the rest of that 12lb turkey, those left over prawns & that cauliflower mornay

My only rule is it has to fit between 2 slices of bread in the jaffle maker or like you've suggested into a pie crust.

Next time your making lamb shanks at home make double the recipe & keep the other half for your own home made pies.

I make lots of different flavours of pies at home but lamb shank pie, mash, mushy peas & gravy...................................if that was my last meal on earth I would be content

 

[Rusty Panels]

left over prawns

I have used the prawns to top home made pizzas and I found a recipe on the net by a great lady cook called Nagi who makes a fabulous Chinese Omelette.
Most recipes involving prawns recommend RAW prawns but I've found the pre cooked work fine too.

For pizzas you will need to have a pizza stone which you can pick up from Bunnings for about $23. They cook the base evenly on top of your BBQ. You make the best bases with store bought bread mix. Then it's just the tomato paste, mozzarella cheese and your topping of prawns etc. We use a bit of finely sliced onion, capsicum and fresh mushrooms and of course prawns and more cheese. The hardest job is making the bases. They cook in about 20 minutes and are every bit as good if not better than what you pay big money for. You must pre-heat the stone before you put the pizza on it or it won't work properly.

The Chinese omelette is pretty easy too. These omelettes are my favourite at the local Chinese restaurant. I have added the video by Nagi for that one.

 

[cam04]

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

Just a heads up, I’ve been on statins and now fenofibrate for most of my adult life and still sit around 8 also. I recently started taking celery tablets for aches and pains as advised by some old golfers (bloody works too). One pack of tablets (35 days) later and my latest blood test has me at 6 for cholesterol. My GP says to keep it up so we will see. Might be worth a look.

Back on topic, I did a whole brisket last weekend in a bid to keep a teenage party semi sober with sliders. I use a rub on the brisket but I braise it in stock, covered for around 6 hours - you can keep your smokers.
Next day I turned the leftovers into a brisket ragu which I love to cook.

Start with a soffrito (gently fried and softened onions, carrots and celery)
Add garlic (lots for us wogs)
Add diced pancetta
Add herbs - rosemary, thyme, fennel seeds, bay leaves and season
Add left over (or pre browned fresh) meat
Add 1/2 litre of good red wine and reduce by half
Add beef stock, tin on Roma tomato’s, tomato paste and sugar to taste
Simmer for a few hours, serve on pasta with fresh basil and Parmesan.

Ends up like this.

Braised brisket from the night before below.

 

[Albynsw]

Just a heads up, I’ve been on statins and now fenofibrate for most of my adult life and still sit around 8 also. I recently started taking celery tablets for aches and pains as advised by some old golfers (bloody works too). One pack of tablets (35 days) later and my latest blood test has me at 6 for cholesterol. My GP says to keep it up so we will see. Might be worth a look.

I am on cholesterol tablets as well and have plenty of tradie aches and pains. Be interested to know more about the tablets

 

[Triton14]

cam04, YUMMO

I haven't heard about the celery tabs but I know celery is a natural diuretic.

I take one bio magnesium tab a day & find that helps a lot with aches & pains in my feet & joints.

 

[cam04]

I have a bit of arthritis and general inflammation. My workmate told me all the old blokes at the golf club take it religiously. I started and within 5 days I was sleeping through the night. I went to NZ and didn’t take them and the pain came back so I’m on them full time now. I only wish I knew about it years ago so now I’m preaching to anyone who’ll listen. The lowered cholesterol levels is mentioned as a possibility but the result is completely out of the blue. I’m due another blood test mid year but I know I have made no other changes to my diet/lifestyle apart from the celery (16000mg). I discussed it with the GP and she said there’s no downside and nothing to lose so I will continue. I only hope it yields the same results for others.

 

[LongRoad2Go]

Have been viewing some of the 'beginner' Aussie battler type vids ... generally because they're not trying to flog something and are more fair dinkum. Here's a very decent camp oven pavlova recipe:

 

[typhoeus]