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Welcome to the Australian Ford Forums forum. You are currently viewing our boards as a guest which gives you limited access to view most discussions and inserts advertising. By joining our free community you will have access to post topics, communicate privately with other members, respond to polls, upload content and access many other special features without post based advertising banners. Registration is simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact us. Please Note: All new registrations go through a manual approval queue to keep spammers out. This is checked twice each day so there will be a delay before your registration is activated. |
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| The Bar For non Automotive Related Chat |
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09-01-2010, 03:09 AM
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#31 | ||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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This is a must...
 No Chooker,no problemo... Oven pan covered with foil...  Chuck in some spuds,onion...    The juice that comes outa the meat is what ya make your gravey outa vik... Finger lickin good...  : : :
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09-01-2010, 12:43 PM
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#32 | ||||
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Afterburner + skids =
 
Join Date: Dec 2004
Location: Skidsville
Posts: 12,110
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Quote:
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Speed Kills. So buy an AU XR8 and live forever. Oo\===/oO |
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09-01-2010, 12:55 PM
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#33 | ||
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Proper Gearbox User
  
Join Date: Jan 2005
Posts: 25,116
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Looks tops Dan, ill add my name to the invite list to. Speaking of food i think its time for another steak, beer and photoshoot night.
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2011 XR6 Turbo Ute - Manual - Lux Pack - Twin 2.5" Stainless Exhaust - Antz Turboside Intake - CCForged Phatlux wheels |
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09-01-2010, 12:59 PM
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#34 | ||
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Afterburner + skids =
Join Date: Dec 2004
Location: Skidsville
Posts: 12,110
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I agree with that......
__________________
Speed Kills. So buy an AU XR8 and live forever. Oo\===/oO |
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09-01-2010, 04:03 PM
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#35 | ||
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/[_][_]==DMC==[_][_]\
Join Date: Nov 2008
Location: Adelaide
Posts: 1,489
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hey vic have you tried any lamb in that pot before? would be very interested to see what meat other than poultry would be like in it. looks sooo damn mouth watering!!!
I have an awesome and heaps easy recipe for lasagne! i'm not a white sauce fan in my lasagnes and for that reason my recipe has only 4 main ingredients. 1. your favourite pasta sauce 500g 2. 500g of your favourite mince, i use very lean beef mince 3. ready made fresh pasta sheets, latina are the best as the san remo ones often dont' come apart in one peice 4. your favourite grated cheese. i use perfect italiano pizza plau as it has parmesan and mozzarella in it already. you may also want extra garlic and anything else you may want to add. basically brown off the mince with olive oil in a medium saucepan. when the mince has browned off, add the pasta sauce and allow to simmer for 5-6 mins on a low heat. then grease a lasagne dish and start layering it together. you should get enough for 4 medium sized portions and about 5 layers from a dish that would be about an A4 peice of paper in area. spread cheese over the last layer to cover the top sheet then place ina pre-heated oven at 180 degrees for about 25-30 mins or until cheese has browned off. enjoy! the recipes on are here are awesome and i can't wait to see whats on the menu next!!!
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Cheers Dave - Luxobarge Enthusiast. Daily: AU series 1 Fairmont Ghia The Classic: Jan 79 ZH Fairlane, EFI'd 302 Clevo The Project: Aug 73 Ford Landau Hardtop During his lifetime, the average man will spend around 5 years behind the wheel of his car.... Make those years count... Drive a Ford. |
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09-01-2010, 07:12 PM
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#36 | ||||
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Captain Malcolm Reynolds
Join Date: Mar 2007
Location: Adelaide
Posts: 3,830
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mmmmmmm lasagne!!! That sounds awesome actually!!!
DJM83, what is this Steak, Beer & Photoshoot night you speak of? The idea behind it sounds good, might have to get some of the SA Boys behind having one over here!
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Currently: 2014 Mazda6 GT (Daily) and 1999 Mazda MX5 (Fun Car) Previously: 2001 Ford Escape XLT; 2010 MC Mondeo; 1984 FD LTD; 2001 AU2 Falcon Forte; 2005 LS Focus Zetec; 1988 RE Colt; 1982 RB Colt; 1974 KE20 Corolla Quote:
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09-01-2010, 08:05 PM
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#37 | |||
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Afterburner + skids =
Join Date: Dec 2004
Location: Skidsville
Posts: 12,110
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Quote:
__________________
Speed Kills. So buy an AU XR8 and live forever. Oo\===/oO |
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09-01-2010, 08:48 PM
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#38 | ||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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hey vic have you tried any lamb in that pot before? would be very interested to see what meat other than poultry would be like in it. looks sooo damn mouth watering!!!
Sure have... : : : De bone it,criss cross score the skin,garlic slivers cut into it,duck fat or olive oil on the outer,sprinkle with rock salt,Nostimini (This stuff  )Then brown the outer all over in a hot cast iron pan,then chuck it in the chooka Cos it's deboned,easy to carve...If ya can get it out in one piece...  vik...Cos the meat is soft like a ka ka... |
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10-01-2010, 09:02 AM
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#39 | |||
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COUPE WHORE
Join Date: Nov 2007
Location: were ever i pass out
Posts: 2,489
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Quote:
__________________
Rides 1974 Malvern Star Dragstar pushbike mods; bald back tyre, big sissy bar, speckled paint job and buckled front wheel |
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10-01-2010, 01:33 PM
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#40 | |||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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Quote:
vik...I love it...  :
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12-01-2010, 08:21 PM
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#41 | |||
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Chasing a FORD project!
Join Date: Jul 2008
Location: adelaide
Posts: 5,114
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Vik, love your use of the nandos sauce there! i know this is for slightly more gourmet stuff, but my idea of drunk night heaven is the extra hot sauce smothered on a maccas burger and fries. call me crazy but it goes down a treat..
anyway, a little appetizer for everyone who likes to try new things, just a small one and VERY easy! prosciutto and rockmelon. go to your local FRESH FRUIT AND VEG(stress the fresh here) and grab a rockmelon. head to a smallgoods shop, a good one, not coles or foodland, somewhere family owned and italian if you can, and pick up a few hundred grams of good prosciutto. once at home, slice the rockmelon into bitesized peices and wrap gently in the prosciutto, use a toothpick to secure the meat to the fruit. chop a few cherry tomatoes and mix in a small bowl with some good quality olive oil(we use coriole) and drizzle the olive oil and tomato mix over the prosciutto and melon. sprig of mint and you're done! good little appetizer. be warned, it can be a bit of an acquired taste with the tomato, so you may wish to omit this. enjoy guys
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Quote:
1996 BMW 740iL V8. TV, phone, leather, sunroof, satnav, all as standard. Now with 19" TSW Brooklands, 2 1/2" stainless steel exhaust, plus more coming soon. |
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12-01-2010, 08:38 PM
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#42 | ||
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PX3 WildTrak & RTV
Join Date: Jun 2007
Location: Central Coast Sydney
Posts: 1,931
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This is how I do my lamb.
'Stab" lamb and insert freshly sliced garlick Rub lamb with some vegie oil Season with Cracked Pepper, Salt, rosemary (fresh if ya can) and chilli flakes. Place some fresh Mint Leaves over the lamb Place Lamb on some fresh, thick slices of garlick and Mint stems Cover in foil and place in fridge for an hour Preheat over to MAX for at least 20 mins Reduce heat to about 150 degrees (Fan forced gas oven in use BTW) Stick in lamb, uncovered Leave for 5 hours..(I normally head down to bowlo for some pre dinner beers) your house will smell bloody tasty. Stick your fav vegies (I do spuds, sweet spuds, Pumkin with skin on, carrots, onions and a few roasted garlic cloves) having seasoned with salt, cracked pepper, ground cummin and corriander. Toss rest of mint leaves in for flavour. I usually put them n 3 hours out (Well somen does as Im at the bowlo) Remove form oven after 5 hours and let rest, covered for at least 15 minutes - turn up the heat to brown the vegies. Call ya Mum and ask for her secret pan juice grazy mix. Eat the shank whilst the dog drools at the door Carve, serve and enjoy. Ive been found knawing on the bone after carving...i may be an animal!!!
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[COLOR=Red]I really am Falcon Crazy[/COLOR NextGen Ranger Wildtrak with loads of goodies Sold PX3 Ranger Wildtrak 2.0Ltr UHF, Long Range Tank, Bullbar, Snorkel - 104,000km BA Falcon RTV - Project Ute 265,000km Sold PXII Ranger XLT Cool White. 105,000 Sold PX Ranger XLT in cool white, 151,700km on clock. Sold FGII XR6T Ute LTD Edition in Kinetic. Sold FG XR6 Ute Sold BA Falcon RTV. 251,300km.Was a great mate for last 7 years Sold AUII XLS Ute Sold '85 XF & Crashed 84 XF |
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12-01-2010, 09:35 PM
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#43 | ||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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Yum...
Ive been found knawing on the bone after carving...i may be an animal!!! vik...Sounds normal to me...!!! :
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12-01-2010, 09:36 PM
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#44 | |||||
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Captain Malcolm Reynolds
Join Date: Mar 2007
Location: Adelaide
Posts: 3,830
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Quote:
__________________
Currently: 2014 Mazda6 GT (Daily) and 1999 Mazda MX5 (Fun Car) Previously: 2001 Ford Escape XLT; 2010 MC Mondeo; 1984 FD LTD; 2001 AU2 Falcon Forte; 2005 LS Focus Zetec; 1988 RE Colt; 1982 RB Colt; 1974 KE20 Corolla Quote:
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12-01-2010, 10:39 PM
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#45 | |||
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Chasing a FORD project!
Join Date: Jul 2008
Location: adelaide
Posts: 5,114
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someone, organize a cook-off(vik i wanna try that clay cooker thingo out) beer, food and enjoy. eh??
__________________
Quote:
1996 BMW 740iL V8. TV, phone, leather, sunroof, satnav, all as standard. Now with 19" TSW Brooklands, 2 1/2" stainless steel exhaust, plus more coming soon. |
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12-01-2010, 11:04 PM
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#46 | ||||
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Afterburner + skids =
Join Date: Dec 2004
Location: Skidsville
Posts: 12,110
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Quote:
However, I agree with your rockmelon and prosciutto niblets. Quote:
I know, Sam would be disappointed in me.
__________________
Speed Kills. So buy an AU XR8 and live forever. Oo\===/oO |
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13-01-2010, 12:54 AM
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#47 | ||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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There is no such thing as decent lamb.
You sir... are soo wrong...  : : : Here is an easy one for you,I'll even take happys of what to do... Get a tray of these  Some middle bacon rashers,rind on or off,up to you,but I like to leave it on when cookin em on the bbq grill cos they chrisp up...  De bone the meat,just like a mini T bone,cut around the bone so the meat stays in one piece,but that dont matter much...  Give the fat and the bone to your pig dog...Every body happy then...  Fold that bacon meat end to match the width of the rind,then wrap the lamb with it,secure it with SS pins or tooth picks,sprinkle with Nostimini and grill  vik... Wash down with a nice South Australian red... : : :
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13-01-2010, 08:36 AM
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#48 | |||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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Quote:
You blokes should get on to this stuff... :    vik...Great taste,not just heat... |
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13-01-2010, 11:05 AM
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#49 | ||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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Dindins tonight...
 vik...Off to Dan Murphys... |
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13-01-2010, 11:22 AM
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#50 | |||
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COUPE WHORE
Join Date: Nov 2007
Location: were ever i pass out
Posts: 2,489
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Quote:
__________________
Rides 1974 Malvern Star Dragstar pushbike mods; bald back tyre, big sissy bar, speckled paint job and buckled front wheel |
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13-01-2010, 12:18 PM
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#51 | ||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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are you sure there will be enuff there for me as well?
They actually look small in the happy... vik... Depends on how well ya eat. :
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13-01-2010, 12:34 PM
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#52 | ||||
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Cane Farmer
Join Date: Jun 2006
Location: Tom Price, WA
Posts: 4,056
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Quote:
Love the stuff. I've been into the 'chilli willies' brand at the moment, namely the sauce called, 'Bottomning Inferno'...It's hot stuff, blows ya sideways. http://www.chilliwillies.com.au/ Other than that, I usually stick to Nandos extra hot peri peri or some plain old Trident sweet chilli.
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1994 ED XR6T - Cobalt Blue. 2009 FG XR6 - Black. Quote:
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13-01-2010, 01:37 PM
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#53 | |||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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Quote:
   vik...They have about 200 different bottles... 
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13-01-2010, 01:40 PM
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#54 | |||
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Cane Farmer
Join Date: Jun 2006
Location: Tom Price, WA
Posts: 4,056
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I've always wanted to give this bad boy a shot...'Off the wall diner' in Brisbane.
http://www.supersizedmeals.com/food/...Hottest_Burger That cookbook looks to be the go! I might try hunt down a copy!
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1994 ED XR6T - Cobalt Blue. 2009 FG XR6 - Black. Quote:
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13-01-2010, 03:07 PM
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#55 | |||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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Quote:
vik...Good book...!!! |
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13-01-2010, 10:01 PM
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#56 | ||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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Had these for dindins...All I need now is a tooth pick...
 Had a few left over,so pull the pins and make some of these for grubb tomorra... Instead of beef,lamb mignon burgers...  vik...Never trust a skinny cook...!!! |
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13-01-2010, 10:26 PM
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#57 | |||
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Chasing a FORD project!
Join Date: Jul 2008
Location: adelaide
Posts: 5,114
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looks great Vik. where do you buy that sauce from, just local supermarkets? looks a bit more of a specialty to me.
did you try the rockmelon/prosciutto idea peut? edit: that burger looks fantastic, i actually had a really good burger for tea tonight, homemade beef patty with some coriander in the mix, roasted capsicum, zucchini, eggplant(odd combo but it works) and some nandos sauce. dad considered the nandos blasphemy but it went down well. oh, lettuce tomato and onion added too. mums doing a vietnamese style banquet for some friends soon, ill throw up pics and recipes.
__________________
Quote:
1996 BMW 740iL V8. TV, phone, leather, sunroof, satnav, all as standard. Now with 19" TSW Brooklands, 2 1/2" stainless steel exhaust, plus more coming soon. |
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13-01-2010, 10:34 PM
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#58 | ||
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Afterburner + skids =
Join Date: Dec 2004
Location: Skidsville
Posts: 12,110
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Not yet, though I did buy some prosciutto tonight in preparation for it.
Coriander is gross, btw.
__________________
Speed Kills. So buy an AU XR8 and live forever. Oo\===/oO |
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13-01-2010, 10:39 PM
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#59 | ||
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Audi S3
Join Date: May 2005
Location: Sydney.
Posts: 8,307
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give me chilli. i want something that melts my face off going in, and hurts twice as much coming out... mmmmmmmm
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14-01-2010, 09:01 AM
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#60 | ||
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Banned
Join Date: Jun 2006
Location: Adelaide
Posts: 882
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where do you buy that sauce from, just local supermarkets? looks a bit more of a specialty to me.
http://www.australianexplorer.com/re...81/profile.htm I would be amazed other states aint got such a shop... vik... |
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