One-Eyed Richmond Forum
General => General Discussion => Topic started by: PuntRdRoar on July 30, 2006, 11:25:07 PM
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I posted this nice simple question on smfcboard which is a South Melbourne Hellas forum but they couldnt help me. I wanna cook some ravioli, the recipe tells me i gotta sautee the ravioli, but im greek and in all my 36 and a bit years ive just boiled pasta. So what I wanna know is can you just sautee ravioli or do you have to stick it in boiling water for 2 or 3 minutes before sauteeing?
Thanks
help greatly appreciated.
OER will shortly proudly announce a new section called 'Cooking with Ramps" ;D
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I've only ever boiled pasta as well.
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If its fresh rather than frozen it shouldnt be a problem to sautee it. Just keep the heat low so it cooks through without burning the outside.
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Do what i do and buy Lean Cuisine and shove it in the microwave.
Cooking ain't my forte lol
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If its fresh rather than frozen it shouldnt be a problem to sautee it. Just keep the heat low so it cooks through without burning the outside.
I was hoping to get that frozen rubbish and boil it for say 3 or 4 minutes and let the water run off it and then sautee it, but I dont know if that would work.
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Ramp,s why not hop over to that other forum and see if the resident Pie Van Bogan has the answer. :lol
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Never heard of sauteeing pasta ??? and I have Italian heritage on my mum's side. Usually we just chuck everything in one big pot and let all the flavours mix through :thumbsup. I'm guessing sauteeing is using fresh/home made pasta which you spread herbs and/or spices over then cook (boil) to entrench the flavours of the herbs and spices (?).
Btw for something different eat the hard pasta you buy off the shelves raw. Nice and crunchy ;).
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Can I have my Cooking with Ramps section please :scream ;D
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Can I have my Cooking with Ramps section please :scream ;D
There you go Chef ;)
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Ramps
here is my cooking dilema I support a team that quite often "overcooks the ball" and ends up in "hot water"
my question to you is should i buy my meat from another butcher or try chicken instead?
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Ramps
here is my cooking dilema I support a team that quite often "overcooks the ball" and ends up in "hot water"
my question to you is should i buy my meat from another butcher or try chicken instead?
Well I have some concerns about the fact that you think that our players wanna play chef with the footy and sticking balls in hot water I dont recommend either, so what I suggest is you avoid the hot water at all costs and dont overcook the ball, Id suggest a nice gyros souvlaki with tsatziki, tomoto, lettuce, red onion rapped in a nice pita bread...Itll be good for your health as well and I particularly recommend this strategy for young Meyer and Oakley Nicholls and afew others ;D
Anymore queries just ask Dr Ramps...I will assist all of you with your issues at my earliest convenience ;D
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Ramps,
Is there a special way of marinating meat for Souvlaki? If so, what do you recommend?
I just can't seem to get even close to flavour of Hollywood's wonderful souvlaki's.
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ive never tried to reproduce the flavor of gyros. As Cooking with Ramps is now a worldwide phenomenon lol...I will look into it for you and find out if i can- thats actually a good question.
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Chef Ramps, how do you make really, really crackling crackling. I've tried the salt and vinegar but doesn't work too good when i do it.
Surprise surprise lol
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After conducting extensive analysis on Google lol :help
I have come up with this Moi
1) 50 minutes per kilogram of pork
2) 1 spoon fennel seeds
3) sea salt
4) black cracked pepper
5) Olive Oil
6) Boiling Water
Score the skin well- get a butcher to score it
Pour boiling water- over the meat to open up the scoring
dry the meat really well
stick it in fridge for 2 hours
then mix fennel seeds with olive oil and rub well into the meat
then add heaps of salt rubbing it into the slots and well over the meat
medium to hot oven- although Id say closer to hot
Method 2
Cut the rind of the meat completely (probably get your butcher to do it)
score really well
stick it in shallow baking dish
use fennel seed, olive oil mixture
then heaps of sea salt as Method 1
In a poo hot oven
Obviously your baking the wrind on its own.
Cooking with Ramps continues tomorrow :scream
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Thanks Ramps - I'll poison someone on the weekend lol :thumbsup
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Cookin with Ramps continues
Main Course
Get some nice Snapper fillets
Score the fish
Rub some Seasalt & Ground Pepper into the skin side, Press some coriander leaves over the fish and wrap it in some plastic tight in a fridge for about 1 hours
the get the frying pan out, olive oil...nice heat
Place fish fillets skin side down for about 3 minutes or until ready...Moi- make sure you take of the plastic ;D
then about 1 to 2 minutes the other side
wack it out of frying pan, let it rest for 2minutes then onto a plate next to some Greek Salad.
Side dish:
Get a wok- really hot
Put oil in wok
slice cabbage into pieces and threads ... both...for texture and crunch
add scallops to wok
add prawns to wok
toss through until scallops and prawns are ready
Add Salt and Pepper and other stuff like lemon if you wish or some Asian flavoring concoction they sell at Supermarkets
you can add any crunchy type vegetables that usually go into asian dishes
thats it for this weeks edition of Cookin with Ramps- enjoy!
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Score the fish
Is that like to give the fish a rating out of 1 to 10? lol
Well done, Ramps :bow
Next week, can we have some 5 minute recipes for people on the go (okay, for people who hate cooking and like to get it done in as quick a time as possible lol)?
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the 2nd recipe takes about 5 min preparation and 3 or 4 minutes to cook. If thats to hard, maybe some coco pops with milk could be a solution moi.
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How's my souvlaki marinade going ramps?
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Hubby likes to wrap his fish fillets in sweet chilli sauce and then in foil and cook them on the barbie. Generally, he does this for wahoo or spanish mackerel. Otherwise he just does fish in egg and breadcrumbs and then on the barbie.
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Tiga ... I asked but no one told me coz its like a state secret, but i suggest you go ask your local butcher he might tell you, and if he does, come back and tell us lol...
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Does anyone remember Cooking with Korma on SBS. Quality show ;D PMSL :lol
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Next week, can we have some 5 minute recipes for people on the go (okay, for people who hate cooking and like to get it done in as quick a time as possible lol)?
Get a pot and chuck in some hard pasta (San Remo or whatever) in water, add a tin of minestrone soup, a tin of whole potatos (or peel and cut them yourself but you wanted something lazy), some other vegies (carrot, beans say), a good teaspoon of tomato paste (again from a tin - homebrand will do lol), a dab of garlic and onion powder. Just chuck it all in together and let it cook. If it needs thickening add some seasoned bread crumbs from a packet. When it's cooked and it's a bit like a stew, serve and eat it. It takes much longer than 5 minutes but it's simple if you're lazy lol and just want to grab the ingredients from a tin, jar and packet.
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Does anyone remember Cooking with Korma on SBS. Quality show ;D PMSL :lol
I live in NSW. Nobody up here even knows what a bloody souvlaki is. :banghead It's all kebab's, kebab's, kebabs. It's times like this that I wish I was still living in Melbourne. C'mon people, next time someone goes to Hollywood's could they please ask them on my behalf how they prepare their meat. :pray
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Can we next time we go to a butcher ask the butcher how to prepare gyros meat for Tiga
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Can we next time we go to a butcher ask the butcher how to prepare gyros meat for Tiga
Thanks Ramps. :thumbsup It doesn't have to be specifically for Gyro as I don't have a rotisserie, it can be just for regular souvlaki that I can whip up on the BBQ.
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Courtesy of Moi, Richo shows his skills in the kitchen lol
http://oneeyed-richmond.com/movies/cookingwithricho.wmv
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Mine plays in Nero - how can i change it to start with another player, because it's coming out crap
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Mine plays in Nero - how can i change it to start with another player, because it's coming out crap
Moi, save it to your computer first then open it in the player you want to play it in.
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Who's the silly idiot giggling like a girl?
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Brad Pearce, Julz
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Quick cheap steak, vegetables, pasta mix and mashed potatoes for us common folk lol:
Throw in a saucepan a tin of Tom Pipers steak and vegetables and add some dry thin pasta that is almost noddle like. Add onion powder and parsley.
Chuck a tin of home-brand lol whole potatoes in another saucepan and boil. Drain the water and add a good tablespoon of butter/magarine and a few ounces of milk. Mash away to mix it all then finish off whisking with a fork until light and fluffy.
Serves 3 people.
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Chef Ramps can you tell me a bit about Avocados are they really as good for you as the promotors say also got any special tips to tell when they are at their best
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The only time I like avocado is when I have it in a Chicken schnitzel foccacia with cheese and avocado. Its very good.
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Ramps whats cooking?
I'm planning to get some prawns for the BBQ for Christmas
what variety do you suggest and any tips on cooking them :)
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Quick 5 minute meals - LT suggestions. These all work a treat (especially in summer) and are good for you.
1. Steak with Rocket, Parmesan and Balsamic Vinegar.
Fry steak to taste. Medium works best. Any steak will do here, although a good sirloin I find best.
Prepare rocket leaves (or any other lettuce or spinach - excluding iceberg). Drizzle a small amount of Balsamic over greens.
Place steak upon bed of greens. Shave some parmesan over the steak. Enjoy. p.s Dont use powdered cheese. It does not have the same effect.
Optional addition - a Red onion, sliced into rings can be added to the greens.
2. Seafood Spagetti with Garlic, Chilli and Olive Oil
Cook any quick boil spag. (usually 3 minutes)
Fry Chilli, Garlic and Olive oil together in a pan. Throw in any quick cook seafood (e.g Prawns, calamari, clams, seafood sticks, mussels (without shells) or even diced salmon or tuna.
Add spag to pan. Fry for another 2 minutes incorporating all ingredients together.
Optional addition - a Red onion, diced can be added to the pan
3. Bacon Caesar Salad with Poached Eggs.
Prepare a salad (iceberg works best) with a Caesar dressing. Dice some bacon and fry, Poach an egg.
Add all ingrediants and toss together.
Optional addition - a Red onion, sliced into rings can be added to the greens. Also any left over roast chicken you may have after Christmas.
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London has now taken over :clapping
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Nah Ramps, thats all I ever cook. At least once a week each. Pretty boring. (picked all these recipes up in the Cinque Terre in Italy)
Now onto Greek. I need a good simple way of making hommus (or hummus), Tzatziki and the best Taramosalata Dip for Christmas entertaining.
I make a good Tzatziki, but need to add something extra to make it kick (considering mint)
My hummous is always dry, but better than the supermarket types, and cheaper.
And Taramosalata is not readily available in the supermarket.
See Ramps, I need your help.
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bloody hell, London you know you wanna do it, you know you wanna be the Rick Stein of OER...so like the courageous gutsy individual you are, just like Francis Bourke did all those times on the field, we all expect you to show courage, commitment, leadership, passion for the cause. Cooking London Style is Now Open ;D
Tzatziki you could try some mint slice some up in thin strips and wack it in and see how it goes and Tarama is available in the supermarkets, I prefer to buy Tarama ready made cause when I make it I stuff it up with to much olive oil. Hommus Ive never made myself- not abig fan.
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Turducken - I think I'm gonna be sick lol - This is what they cook in the States for Xmas
http://www.thesalmons.org/lynn/turducken.html
A CHICKEN - IN A DUCK - IN A TURKEY
We saw a turducken recipe mentioned in a newspaper and tried it for the first time in 1990. It is so much better than a regular turkey that we have made many more turduckens over the years. The juices from the duck and the sausage stuffing really help to add flavor to the turkey and keep it moist without basting. This is what we do:
The Turducken will need to cook for approximately 9 hours at 225 degrees F so begin preparation well in advance. The fowls can be deboned the day before and kept refrigerated overnight. Save the turkey carcass for making stock and some duck skin to render fat. We sometimes make the sausage stuffing the night before and store it in the refrigerator, but it helps to warm it in the microwave before final assembly.
Basic Needs:
* 16-20 lb whole turkey
* 4-5 lb whole duckling
* 3-4 lb whole chicken (or use a larger chicken and place the duckling inside it)
* corn bread dressing
* sausage stuffing
* large roasting pan and rack
* cotton string
* large needle and cotton thread
Debone the birds:
Sharpen those knives! Maximize your work area so you have plenty of room and light. Use the kitchen table if there's not enough counter space. If it is your first time deboning a fowl, it is advisable to practice first on the chicken rather than the turkey since mistakes will be hidden inside the bigger birds.
Rinse the turkey and remove the neck and any giblets. Place the turkey, breast side down, on a clean flat surface. Cut through the skin along the length of the spine. Using the tip of a knife and starting from the neck end, gently separate meat from rib cage on one side. Toward neck end, cut through the meat to expose the shoulder blade; cut meat away from and around the bone, severing bone at the joint to remove shoulder blade. Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to the meat.
Continue separating meat from frame, heading toward the thighbone and being careful to keep the "oyster" (pocket of meat on back) attached to skin, rather than leaving it with the bone. Cut through ball-and-socket joint to release the thighbone from the carcass (bird will be open on one side, exposing bones left to deal with). Keep the leg attached to the meat.
Repeat boning procedure on the other side of the bird. Carefully remove the carcass and use it to make stock. Stock is needed for making stuffing and more stock is needed for gravy. To make stock, put the turkey carcass in a large pot and cover with water. Bring to a boil, then simmer on low heat overnight.
You should end up with a flat boneless (except for wings and legs) turkey with the skin intact in one large piece. Put the boned turkey in a large dish or bowl and cover with plastic wrap to keep it from drying out. Place it in the refrigerator.
Repeat the deboning process on the duckling and the chicken, but debone both stumps of wings and leg drumsticks. Cut through flesh at the thinnest point and trim around these bones with a knife until they can be removed. (Since they have little meat, we usually cut off the entire wings and add them to the stock pot.) Both the chicken and duck will be stuffed inside the turkey and need not be kept "perfectly" intact.
Trim excess skin and fat from the birds. Ducks, in particular, have a lot of excess fatty skin that should be saved to render fat to be used later for making gravy. We usually completely remove the skin from the chicken, but keep some duck skin which adds flavor.
Prepare seasoning mix and set aside:
* 2 tablespoons salt
* 2 tablespoons paprika
* 1 tablespoon black pepper
* 1-2 teaspoons dried thyme
Sausage stuffing:
Melt butter in large skillet over high heat. Add 3 cups onions and 1-1/2 cups celery. Saute until onions are dark brown but not burned, about 10 to 12 minutes. Add 2 lbs sausage (we prefer spicy Italian sausage) to the skillet and cook about 5 minutes or until the meat is browned, stirring frequently. Add paprika (3 tbsp.) and minced garlic (3 tbsp.) and cook approximately 3 minutes over medium heat, stirring occasionally. Stir in 3 cups of stock and bring to simmer. Continue cooking until water evaporates and oil rises to top, about 10 minutes. Stir in 2-3 cups toasted bread crumbs and mix well. Add more bread crumbs if mixture is too moist.
Prepare a similar amount of another stuffing such as corn bread stuffing.
Assembly:
At least 10 to 11 hours before dinner, assemble the Turducken.
Spread the turkey, skin down, on flat surface, exposing as much meat as possible. Rub 3 tablespoons of seasoning mix evenly on meat. Spread sausage stuffing over the turkey in an even layer approximately 3/4 inch thick.
Place duck, skin down, on top of stuffing. Season exposed duck meat with about 1 tbsp. of seasoning mix. Spread corn bread stuffing in an even layer (about 1/2 inch thick) over the duck.
Arrange the chicken, skin down, evenly on top of corn bread stuffing. Season chicken meat with seasoning mix. Spread remainder of sausage and/or corn bread stuffing on top of chicken. The assemblage will look something like this.
With another person's help, carefully lift the sides of the layered birds, folding the sides of the turkey together. Have a helper hold the bird while sewing the opening down the back of the turkey together using cotton thread. The bird may not close perfectly, and a strip of cheese cloth can be used to help close the "crack" in the back of the turkey so stuffing will not leak out when the bird is turned over.
Since the turducken has no skeleton, it must be trussed up or it may fall apart in cooking. Tie 4-5 pieces of cotton string around the bird, widthwise to act as skeletal support. Turn the bird over and place in a roasting rack inside a large roasting pan so it is oriented breast side up and looks like a "normal" turkey. Tie the legs together just above the tip bones.
Cooking:
Heat oven to 225 degrees F. Temperature control is critical since the turducken is so massive that it has to be cooked slowly at a low temperature to prevent burning the outside before the interior is cooked. Using an oven thermometer is highly recommended. We place 2-3 oven thermometers at different locations within the oven to monitor oven temperature. We also use a meat thermometer inside the bird to measure its internal temperature.
Place the bird in the center of the oven and bake until a meat thermometer inserted through to center reads 165 degrees, approximately 9 hours, though cooking times will vary depending on the size of the birds and amount of stuffing used. Rely on temperature and not time cooked for doneness.
There will be no need to baste, but accumulated drippings may need to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil. Save pan drippings for gravy. Remove the turducken from the oven and let cool in the pan for an hour before serving. Make gravy according to your favorite recipe.
To serve cut bird in half. Carve crosswise so each slice reveals all 3 meats and stuffings. Will make 15 to 25 servings.
Simple Gravy:
Take 1 cup of pan drippings plus 1 cup of flour and cook over medium heat until "tan". Add 10 cups stock to fat/flour all at once. Whisk thouroughly. Bring back to a boil and then simmer for 5 min. Whisk constantly. Add salt + pepper + paprika "to taste".
The gravy can be made in advance and allowed to stand over low heat for at least 2 hours (maybe more). We usually make at least two batches.
Other web writeups have appeared since I typed this in:
* Paul Prudhomme's original recipe // link 2
Other related foods or food ideas:
* The Turducken Song from Matt Brocchini
* Turducken cartoon
* Easter turducken
* Whole Stuffed Camel // more camel info
* ballotine; ballottine [bal-loh-TEEN]
o Meat, fish or fowl that has been boned, stuffed, rolled and tied in the shape of a bundle. It is then braised or roasted and is normally served hot but can be served cold. Often confused with GALANTINE, which is poached and served cold
* Team Mumu Pit Cooking Page
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Other related foods or food ideas:
* The Turducken Song from Matt Brocchini
* Turducken cartoon
* Easter turducken
* Whole Stuffed Camel // more camel info
* ballotine; ballottine [bal-loh-TEEN]
o Meat, fish or fowl that has been boned, stuffed, rolled and tied in the shape of a bundle. It is then braised or roasted and is normally served hot but can be served cold. Often confused with GALANTINE, which is poached and served cold
* Team Mumu Pit Cooking Page
and for those with a LARGE family or just BLOODY HUNGRY :lol :lol :lol :lol :lol :lol :lol
http://home.tiac.net/~cri_d/cri/1997/camel.html
Whole Stuffed Camel
In a cookbook called International Cuisine, presented by California Home Economics Teachers, 1983 (ISBN 0-89626-051-8), you will find:
Stuffed Camel
1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kilos rice
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
110 gallons water
5 pounds black pepper
Salt to taste
Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Serves friendly crowd of 80-100.
Shararazod Eboli Home Economist, Dammam, Saudi Arabia
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http://fp.thesalmons.org/lynn/turducken.mp3 and a working link to the song as well :lol
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MMMmmm
not so hungry now :chuck
Mountain Oysters
Mountain Oysters, also known as prairie oysters, are that part of the male animal which is removed in his youth that he may thereby be more tractable and less, uh, masculine. They are considered to be quite a delicacy. Some butcher shops sell bull testicles. These are good but the best source is from young animals. The preparation of mountain oysters is quite simple:
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Ingredients
mountain oysters
flour
salt
pepper
paprika
garlic
cayenne
Preparation
Season the flour with the salt, pepper, paprika, garlic, and cayenne.
If the mountain oysters are large, cut them into bite sized chunks.
Dust the mountain oysters in the flour and saute in a pan of hot oil or deep fry. They should be tender on the inside and crisp on the outside.
Serve with horseradish sauce or cocktail sauce
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and this one is the best yet
:clapping :clapping :clapping
Elephant Stew
Ingredients:
1 elephant
10 warthogs
100 kilograms tomatoes
1000 kilograms potatoes
2 bags onions
100 kilograms salt
10 liters vinegar
20 liters chutney
4 guineafowl
Preparation:
Hunt the elephant, warthog, and guineafowl. Hang guineafowl to ripen. Cut elephant into edible chunks (will take a bout a month). Boil the warthog with other ingredients (except the guineafowl) till nice and juicy. Now boil elephant chunks over high flames till tender (will take about 4 weeks) and add everything together. Boil for another 5 yo 7 days.
Produces about 3,500 helpings.
Note: If the above isn't enough, add the guineafowl as well.
I might go down to the zoo today and find a small one so it can be ready for Christmas
:P dont worry about a recipe for prawns Ramps or London im having elephant stew instead :P
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:P dont worry about a recipe for prawns Ramps or London im having elephant stew instead :P
It tastes like chicken ;D
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you guys have lost the plot ;D
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bump
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Some chocolate bickies I like ;D
100g butter
1/2 cup icing sugar sifted
100 milk chocolate
100 dark chocolate
200g crushed shortbread bickies
Melt butter with chocolate in saucepan over a saucepan of simmering water
Then mix in the ingredients. Put in a container and might be better to cut slices before putting in the fridge, although mine has never ever lasted long enough for it have the time to set :rollin
You can put sultanas in as well if you're that way incliined but I don't like them.
Enjoy
So nice this one. The recipe I have just calls for 200 milk chocolate, but nicer me thinks with the dark.
Quick and easy :thumbsup
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Just made some pea and ham soup for the weekend - is the best soup. Is as good as nanna's lol
1 ham hock
Put ham hock in cold water and bring to boil. Remove hock and get rid of the water.
3 brown onions diced
3 carrots chopped
6 cloves garlic
3 stalks celery
Put veggies in pot with oil and cook for 10 minutes till golden brown.
Add:
3 tomatoes (chopped)
Chop up handful of thyme
˝ cup barley
2 ˝ green split peas
Add ham hock and cover with 3 litres of water.
Simmer on low heat for 2 ˝ hours with lid slightly off
Until meat is coming off the bone
Add water at the end if too thick
Season with salt (to taste)
SO YUMMY :thumbsup
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Sounds like yummy winter comfort food moi but 6 cloves of garlic?? :o The Vampires busy around your way?? :lol
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I demand london be put in charge of this conglomeration of cooking. Ive retired. :lol
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Sounds like yummy winter comfort food moi but 6 cloves of garlic?? :o The Vampires busy around your way?? :lol
Agree that's why I alter the recipe and put only four :thumbsup