Auntie JAS' cookery corner

[JK]

Ive got this one going in the Slow-Cooker at the moment, smells good, hope it turns out alright

Peanut Chicken

ingredients
6 skinless, boneless chicken breast fillets, cut into strips
1 large red capsicum, seeded and cut into strips
1 large onion, peeled and coarsely chopped
125ml (1/2 cup) chicken stock
4 tablespoons soy sauce
3 teaspoons ground cumin
3 cloves garlic, crushed
1/2 teaspoon dried crushed red chillies or flakes
salt and freshly ground black pepper to taste
1 tablespoon cornflour
185g (2/3rd cup) smooth peanut butter
3 tablespoons lime juice
3 spring onion, chopped
handful chopped fresh coriander
90g (3/4 cup) chopped roasted peanuts

preparation method
Place the chicken breast strips, red capsicum and onion into a slow cooker.
Pour in the chicken stock and 3 tablespoons of soy sauce, then season with cumin, garlic, crushed chillies, salt and pepper.
Stir to blend, then cover and cook on low for 4 1/2 to 5 hours.
Remove 250ml (1 cup) of the liquid from the slow cooker, and mix this with the cornflour, peanut butter, remaining soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and replace the lid.
Cook on high for 30 minutes. Garnish with spring onions, coriander and peanuts to serve.

[johntheclaret]

Chicken Parmi

- Go to the pub
- Get a pint of beer from the bar
- Look at the menu
- Go back to the bar
- Order a chicken parmi
- get another pint of beer
- wait 15 minutes

The perfect recipe

You know that receipe would work for Fillet and Chips, Fish Pie etc. Very versitile receipe, and one I would reccomend anythime,

[A Mum]

I am looking for some easy new recipes.

Has anyone got any to share?

I notice a couple of you just said 'I like home made yiros' - this may be a dumb question but please share - what meat do you buy and what other ingredients ?

Thankyou in advance

[Media Park]

As a bachelor who needs to learn how to cook, this thread is going to come in handy...

[fisho mcspaz]

I bought mine from the Chicken Bluff in Woodcroft so I can't be of much help - but I'll post some of my favourite recipes for other stuff here:

BEEF AND PALE ALE PIES
Filling - you can make this a day or so early if you like
500g chuck steak, chopped into small bits
1-2 tbsp plain flour
1 small white or brown onion
1 stubby Coopers Pale Ale
1 cup of stock (chicken or beef, doesn't matter)

Pastry
Packet shortcrust pastry
1 egg yolk, beaten


Brown the meat and onion in a saucepan for a couple of minutes. Add flour and stir until blended in, then slowly add the stock and beer. Stir in well. Put a lid on the saucepan and simmer for an hour, stirring occasionally (the meat tends to stick to the bottom, so make sure you stir it HARD). Take the lid off and cook for a further half-hour, stirring occasionally. Remove from heat and put in the fridge until whenever you want it.

OK, for me, I use a 12-muffin tray so I'll pretend you're all using them too. Grease the tray. Defrost the pastry and cut 12 rounds* to go into the muffin holes - also cut 12 slightly smaller rounds to go on top. Fill the pastry rounds with meat mixture. Put the smaller rounds on top and pinch shut. Brush all pies with egg yolk, then stab the tops twice with a knife so they don't blow up. Cook in the oven at 200C for 15 minutes.

I'm a veggo so I've never tried them myself, but Mr McSpaz and all our carnivorous relations swear by them.

*I find that by turning a mug upside down on the pastry, then cutting around it, gives me the ideal size; I use a smaller cup for the smaller rounds.

[JAS]

As a bachelor who needs to learn how to cook, this thread is going to come in handy...

Go for it MP...no reason why us singlies have to live on crap.

This one is fairly simple to make, quick and delicious...and the recipe is written for one although I like to double the quantity of the three sauces cos I love the taste and I'm a greedy cow

If the scan is too small to read you click on it to go to the Webshots album I put it in and enlarge it
Regards
JAS

[heater31]

As a bachelor who needs to learn how to cook, this thread is going to come in handy...

Knock your self out MP........


http://www.bestrecipes.com.au/

[Strawb]

Oven Braised Pork Shoulder With Apple Juice

Ingredients:

1 bone-in pork shoulder roast, about 6 pounds
2 medium onions, peeled and sliced or coarsely chopped
2 1/2 teaspoons of a seasoning blend for pork or chicken or salt and pepper
1 cup apple juice
1 to 1 1/2 cups barbecue sauce

Preparation:

Lightly grease a large covered Dutch oven or casserole.
Heat oven to 300°.

Put onions in the casserole. Rub the pork with the seasoning blend or sprinkle generously with salt and pepper. Place the roast on the onions and add apple juice. Cover and bake for 5 hours, basting occasionally.
Remove the roast to a large platter and shred or chop the meat. Discard bones and fat.

Strain the juices and put the solids back into the casserole or Dutch oven. Discard the liquids. Add the shredded or chopped pork. Add barbecue sauce and stir to blend ingredients. Cover and bake for 30 minutes, or until hot and bubbly.

This is delicious served with macaroni and cheese or scalloped potatoes, or serve it in buns with pickles, slaw, and baked beans.

One of the common things we eat at my house.When Watching some college Football.

[fisho mcspaz]

SOUTHERN CHICKEN DINNER - this is authentic, I used to live in the South

Chicken
2 chicken breast fillets, cut into smallish pieces
Flour
Salt and pepper
1 tsp paprika

Greens
1 bunch spinach (ideally it'd be collard greens but I've got no idea where to find them in Australia)
2-3 smoked bacon bones
1-2 tsp dried chili flakes
1-2 tbsp white vinegar

Cornbread
1 1/2 cup polenta
1 cup self-raising flour
1 egg
1 cup milk
1/4 cup caster sugar
1 tsp salt
2 tbsp butter, melted

Method

Start on the greens first. Chop spinach roughly, put in large saucepan (REALLY large) and fill with water until you can just see the water line. Cook on medium heat and stir spinach until it wilts and shrinks - hehe this sounds gross, dunnit. The water should cover the spinach now. Add chili flakes, vinegar and bacon bones, clap a lid over it and cook on low heat for about an hour.

While the greens are cooking, you can do the cornbread. Preheat oven to 180C. Grease and line a decent-sized cake tin. Mix flour, sugar and salt in a bowl. In a separate bowl combine egg, milk and butter, then add to dry ingredients. Mix well, pour into pan, cook for 30 minutes.

While the greens and cornbread are cooking, you can do the chicken. Mix the flour, salt, pepper and paprika in a bowl, and dip the chicken pieces in, then brush off excess flour so they're lightly dusted. (Alternatively, you can then beat an egg in a bowl, dip the chicken in the egg and then back into the flour mixture for a thicker coating.) Heat about 2cm of oil in a large frying pan. Drop the chicken pieces in and cook until golden brown, remove and drain on paper towels. I like to serve the chicken and cornbread on a plate with the greens in a separate little bowl, and then crumble bits of cornbread into the greens and eat them together. Good tucker.

[Lightning McQueen]

Real men dont eat Quichey.

regards,

REB

Yeah, real men eat pu... Oops, this might be crossing a line

Pub meals?

[Hondo]

I intend to try Strawb's pork and Fisho's beef stew

They sound great

[fisho mcspaz]

Real men dont eat Quichey.

regards,

REB

Yeah, real men eat pu... Oops, this might be crossing a line

Pub meals?

Pumpkin!
Purple fruit!
Pubescent sheep's brains!!!

[Strawb]

I intend to try Strawb's pork and Fisho's beef stew

They sound great

The Pork is Lovely it is great for tailgating or just something different on a Sunday night.

[fisho mcspaz]

SAUSAGE ROLLS

500g pork mince
Pinch of salt
1 tsp ground black pepper
1 tsp Worcestershire sauce
1/2 cup chopped parsley
Pinch of sage
1 egg
Milk
3 sheets puff pastry

Beat the egg in a bowl, then add mince and all other ingredients except pastry and milk. Mix well.

Thaw pastry and cut into halves. Put a line of sausage mixture in the middle of each half, longways. Fold the pastry over the sausage mixture to make a roll. Cut each roll into two - or three if you want mini rolls. Brush the tops with milk. Line a tray with baking paper, put rolls on tray, cook in oven at 220C for about 15 minutes or until golden brown.

You can substitute the pork mince for chicken as well.

[Strawb]

JAMBALAYA

Ingredients:

1/4-1/2 cup vegetable oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1 1/2 lbs sausage, cut into 1/4-inch slices
2 cups diced ham
4 slices bacon, crisped or 1/2 lb pork sides, crisped
salt and ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
4 cups onion, chopped
2 cups celery, chopped
2 cups green bell pepper, chopped
1 tbsp minced garlic
5 cups chicken stock or water flavored with chicken bouillon
4 cups long grain rice
2 tbsp seasoning salt
2 tsp of Oyster sauce
1 tsp oregano
1 tsp thyme
2 cups green onions

Fry the bacon until crisp and/or pork sides till almost charred; remove from pan and set aside. Season chicken with salt, pepper, garlic powder and onion powder; brown in hot oil in 8 quart Dutch oven over medium-high heat. Add sausage; cook 5-to-7 minutes.

Remove chicken and sausage from pan; set aside. Add onions, celery, green peppers and minced garlic; cook, stirring 7-10 minutes or until vegetables begin to wilt. Stir in chicken stock, reserved chicken and sausage, seasoning salt, Oyster sauce, oregano and thyme. Bring to a boil.

Add rice and return to a boil. Cover and reduce heat to simmer. Cook 10 minutes; remove cover and quickly turn rice from top to bottom completely. Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in green onions. Sprinkle with parsley.

For brown jambalaya, add 1 heaping tbsp. brown sugar to hot oil and caramelizet. For red jambalaya, add approximately 1/4 cup paprika or use 1/2 stock and 1/2 tomato juice or V-8 for your liquid. For seafood jambalaya, add cooked seafood when rice is cooked.

If using an electric stove, reduce cooking time by 3-4 minutes.

[bayman]

the last time i saw an 'auntie jas' article was in a newspaper, it was a write in & ask for advice for any problems you have & it was titled something similar to this ''ask auntie jas, she will help you'' on the page it included a picture of her.......are you the same jas, jas ?

[JAS]

the last time i saw an 'auntie jas' article was in a newspaper, it was a write in & ask for advice for any problems you have & it was titled something similar to this ''ask auntie jas, she will help you'' on the page it included a picture of her.......are you the same jas, jas ?

errrr...not heard of it before but that would be a 'no'

Regards
JAS

[LMA]

A Shift Workers Special

Grab a 5pack of 2minute noodles and a pack of frozen stir-fry veg, total cost between $5-7 depending on brand
Boil water and add noodles
Meanwhile whisk up 1 egg and wok-fry in a bit of oil, set aside and slice into strips
Add 1/2teaspoon of minced garlic,minced chilli and a handful of frozen veg to the wok and fry until vegies are tender
Drain noodles, add to the wok with sliced egg
drizzle in soy sauce to liking, mix it all in together

Considering most ingredients I have at the ready, that's 5 feeds for 5 bucks

[fisho mcspaz]

OSSO BUCCO

500g beef osso bucco - they sell this at supermarkets, I think it's the shin?
3 pieces celery
2 carrots
1 can chopped tomatoes
1 onion
1 cup chicken stock
1 cup chopped parsley
1 tsp grated lemon rind
1/4 lemon
Dash of white wine
Salt to taste

Chop the vegies all up. Brown meat and onion in saucepan, add vegies, stock, wine, parsley, lemon and lemon rind - reserve a little parsley and rind for garnish. When it starts bubbling, turn down the heat, clap a lid on it and cook for about an hour. Add salt to taste and serve with arborio rice - actually, do THIS to the rice:

Melt a knob of butter in frying pan, add arborio rice. Gradually pour in 2-3 cups of chicken stock. When I say 'gradually', I mean pour in a few spoonfuls and stir until absorbed, then repeat a lot of times. Add a pinch of saffron or turmeric to make the rice a nice yellow colour.

[Psyber]

I must admit my recipe book has always looked like this:
1. Find a woman who likes to cook and does it well.
2: Supply a good kitchen and let her.

Mr McCain is doing well out of me since my wife's death, but I did buy a slow cooker recently, and plan to have a go soon.
[I used to help my older sister cook when I was a kid.]