Quote:

Originally Posted by krafty_x

I use milk and shallots Tax Invoice.

When I chop the shallots I divide them into two piles. One with all the white bits and one with the green. I chuck all the white bits in milk and bring it to the boil. As soon as it bubbles I turn the heat off and add the green bits and stir.

Then I chuck it all into the mashed potato and mash until it's nice a creamy.

Then I scoop it into a glass baking dish, make a well in the centre and chuck in a knob of butter. I throw it in the oven for 5 minutes or so until the butter melts then serve.

Salt and pepper may be added to taste. I usually pop a bit of sea salt in during the mashing process.

This mash recipe is particularly good with the pruscuitto and asparagus with loads of lemon juice drizzled over the top.

k_x oxo

i mix in mashed apples with my mashed potatos when im eating glazed spire ribs

details here -> http://www.flickr.com/photos/nettsu/2022645828/

mmm that mash sounds like it would go perfectly with the lamb chops im cooking on sat!

phwoar if there's ever a masterchef goes large oz version, netts and krafty need to duel.

krafty.... I've love the details on that pie......

Here's last weeks special dinner.

Home made salsa with home grown tomatoes



Which went on top of poached ocean trout and was served with asparagus and crispy roast potatoes



I've done this one before but it was such a work of art we photographed it again. Slow roatsed lamb chops coated in home made olive tepanade, roast tomato and fetta and served on a bed of cous cous flavoured with capers, onion, mint and this time I added some orange zest. Highly reccomend. This dish is yum to eat.



My bf's hot hot hot beef and vege stirfry



k_x oxo

Hey Krafty - i made that mash, with the milk and the shallots and the butter last night. was so good i could have eaten nothing else and just had mash for dinner!

Haha... Good job. It pays to go that extra yard with mash.



k_x oxo

Quote:

Originally Posted by krafty_x

Here's last weeks special dinner.

Home made salsa with home grown tomatoes



Which went on top of poached ocean trout and was served with asparagus and crispy roast potatoes



k_x oxo

Quote:

Originally Posted by Megs

Hey Krafty - i made that mash, with the milk and the shallots and the butter last night. was so good i could have eaten nothing else and just had mash for dinner!

Its called champ isnt it?

I'd pay krafty to cook for me. That looks great.

Quote:

Originally Posted by MadMike

I'd pay krafty to cook for me. That looks great.

Yep mrtimotae I do believe it is.

Haha. I'm not sure if I could accept money for food prep. It might take the soul out of it. Although... I think if any of my friends wanted me to make a special dinner for some odd reason I'd probably consider some kind of barter scenario.

Thanks loads though. I'm glad people like the look of my efforts without even tasting it.

k_x oxo

the slow roasted lamb chops.

i didn;t cookt his, but it was so lovely i had to share
From CAFE ON THE OTHER SIDE (cnr Albion and Selwyn Streets, Paddington – opposite COFA)

Their food is always amazing, pretty cheap for cafe food in sydney, staff glorious, great coffee, fun warm relaxed place to be.

Balsamic Glazed Roast Pumpkin, Pine Nuts, Baby Spinach, Rocket and Parmesen Risotto

that looks divine. Great texture.

Last week I made pork fillets topped with an orange and caper sauce made from pan juices, crispy potaotes and steamed carrot.



Sunday was crispy chicken wings, boiled baby potatoes coated with chives and dill and topped with greek yoghurt, honey/orange glazed carrots and steamed asparagus spears.



Funny... they're both meat and three veg with a twist... sort of...

Meh... I dind't have much to work with... it's the tail end of shopping month.

k_x oxo

Beetroot risotto, wilted basil and marinara



k_x oxo

That looks awesome krafty.

Quote:

Originally Posted by krafty_x

Sunday was crispy chicken wings, boiled baby potatoes coated with chives and dill and topped with greek yoghurt, honey/orange glazed carrots and steamed asparagus spears.

I have a slight obsession with chicken wings...how did you cook them so crispy? Any tips?

Quote:

Originally Posted by SpaceMonkey

And here's something I prepared today for a bbq next weekend:

Where did you find these? There's a great butcher in St. Ives that but it's too far to go.

Quote:

Originally Posted by marksound

I have a slight obsession with chicken wings...how did you cook them so crispy? Any tips?

Pre heat oven to 220� and use a basting bush to coat with olive oil, let cook for about 10 mins or so then remove letting all the oil fall into one corner of the pan and baste again with hot oil and continue every ten minutes until cooked.

The trick is to keep basting so they're coated in oil the whole time they're cooking.

k_x oxo

Sounds good!

I'll try it soon and report back - cheers Krafty :-)

Kangaroo, beetroot, stewed shallots and anchovy butter



S's baked fish coated with a fetta, yoghurt and herb mix, baby potatoes, steamed asparagus and slow roasted garlic tomatoes



Spicey carrot soup with greek yoghurt and a zingy sauce made from chopped mint, sugar and cider vinegar



S's pasta primavera and green salad



k_x oxo

A picture of the oversized Bulls Bollocks parmy at the Earl of Leicester in Adelaide. Those imperial pint glasses should give some sort of size comparison. There are layers of salami, bacon and ham under all that cheese.

Gawd, I hadn't had this in so long, and cooked it up last night.

Baked apricot chicken with steamed bok choy and steamed rice

Looks delicious. Apricot chicken with broown rice was the first thing I ever learned to cook in Home Ec at school. Tuna Mornay came second.

Your apricots look divine.

k_x oxo

Acutally, I had flash backs of my brother bringing apricot chicken home from school one day. Its so strange the memories you get from certain foods! ohhh yes, brown rice! Will remember the brown rice for next time! ha

I was a bit bored today, so decided to try and make home made Hash browns. I didn't have an egg though, but they turned out ok, quite tasty, the household approved. I added some grated cheese, paprika and a small amount of mixed dried herbs, and salt and pepper:

Yum. I don't use egg in mine. I reckon it would turn more into a fritter then.

Love home made hashies. A bit of onion in them is nice too.

k_x oxo

Oh yeah! there is onion in there as well! ha ha ha!

^^^ or for a bit of a twist fetta and mint goes a treat in them too!

spaghetti & home made pesto
cold
being attacked by a rainbow lorikeet with an obsession for olive oil

awesome thread

this is lunch today.. i couldn't face another ham sandwhich, so me and the boy put in a teeny bit of effort this morning and it tastes so good!

it's got cucumber, celery, carrot, fetta, tomatoes, purple onion, sprouty things, and some balsamic dressing

Here's a salad. It's not THAT exciting but it's mostly home grown produce. Lettuce, tomatoes, cucumber, anchovy stuffed olives, fetta and I threw a mustard/balsamic dressing on top.



S's prawm and mango salad



The various stages of a roast lamb seasoned with rosemary and garlic







The various stages of a beef pot roast





Minty peas... yum yum



Gobble gobble



Sorry about some of the crap angles... I've yet to master the art of perparing masterful food shots and cooking at the same time. And the lighting in my kitchen is nothing short of crap for pics.



k_x oxo

holy crap what do you put on your pot roast and TELL ME NOW

*drools to death*

Quote:

Originally Posted by loopi

holy crap what do you put on your pot roast and TELL ME NOW

*drools to death*

hehe... it's an easy one coz I've never made a roast that way before.

I basted the brisket with soy sauce then seasoned it with salt and pepper then popped some crushed garlic on top.

Then I coated the top with french onion soup mix and poured about 3/4 of a cup of water over the top being careful to just moisten the soup and not wash it right off the meat.

Then I popped it in the oven on 160 degrees for 4 hours basting every half an hour.

I cooked the veges separately with a little olive oil, about a table spoon of pan juices from the roast and some rosemary.

k_x oxo

god that looks good.

It sure does - but Krafty dont you get really hot cooking stuff like that ?

But i guess it is worth it - it all looks devine

Yeah it's not really the time of year for a roast but I picked the two cuts of meat up cheap and the lamb was organic.

Cold beer or chilled wine offsets the heat.

k_x oxo

OK this isn't really a meal on its own but here are some entree/starters I made for my xmas cocktail party on the weekend. (I love my fancy lil camera )

Description:
in the shotglasses - oysters shots (with a dash of vodka of course for the extra zing)
foreground - freshly shuck oysters tingled with a mint/cucumber vinaigrette

How delighted am I to find this thread? I'm forever taking pix of food (cooked by me and in restaurants) ...

Krafty your dishes look amazing... is the chickpea and chorizo soup a bill granger recipe? I make a soup just like it!

This pic is a starter for a dinner party ... hawkesbury river squid stuffed with atlantic salmon and basil with capsicum coulis and hot buttermilk dressing ...

del :o)

Quote:

Originally Posted by Delerious

How delighted am I to find this thread? I'm forever taking pix of food (cooked by me and in restaurants) ...

Krafty your dishes look amazing... is the chickpea and chorizo soup a bill granger recipe? I make a soup just like it!

This pic is a starter for a dinner party ... hawkesbury river squid stuffed with atlantic salmon and basil with capsicum coulis and hot buttermilk dressing ...

del :o)

Thanks del.

The chorizo soup recipe is compliments of a girl I work with. I'll ask her where she got it from when she gets back from Fiji (the bitch!). I absolutely love it.

k_x oxo

Quote:

Originally Posted by krafty_x

[color=deeppink]
S's prawm and mango salad

I make this with bugs instead of prawns. Every year this is my signal summer is here!

Quote:

Originally Posted by Delerious

How delighted am I to find this thread? I'm forever taking pix of food (cooked by me and in restaurants) ...

Krafty your dishes look amazing... is the chickpea and chorizo soup a bill granger recipe? I make a soup just like it!

This pic is a starter for a dinner party ... hawkesbury river squid stuffed with atlantic salmon and basil with capsicum coulis and hot buttermilk dressing ...

del :o)

lol i claim at least part ownership of this dish although i refused to go anywhere near it until the squid no longer resembled a squid... i prefer to believe they are naturally nice neat little tubes.

Can I ask how everyone prevents their calamari from getting rubbery - i always do mine rubbery - even when i only barely cook it, its still not good. How do you tenderise it?

Quote:

Originally Posted by navskore

Can I ask how everyone prevents their calamari from getting rubbery - i always do mine rubbery - even when i only barely cook it, its still not good. How do you tenderise it?

Hey Navskore

squid only needs very minimal cooking ... the texture is quite different when its underdone (some don't like it, I love it) ... but overcooking is what makes it rubbery ... so very hot surface for cooking and flash cook ... seconds not minutes ....

good luck!

del :o)

btw how do i post the luscious big pic that you guys have post????

hmmmm

del :o)

Host them somewhere del. Mine are all on my flickr site.

Copy and paste the 'properties' of the pic inside [img] [/img].

You have to delete everything forward of the questionmark so it ends in jpg.

k_x oxo

Quote:

Originally Posted by navskore

Can I ask how everyone prevents their calamari from getting rubbery - i always do mine rubbery - even when i only barely cook it, its still not good. How do you tenderise it?

I believe some lime juice will help. Someone please correct me if I am wrong.

Quote:

Originally Posted by krafty_x

hehe... it's an easy one coz I've never made a roast that way before.

I basted the brisket with soy sauce then seasoned it with salt and pepper then popped some crushed garlic on top.

Then I coated the top with french onion soup mix and poured about 3/4 of a cup of water over the top being careful to just moisten the soup and not wash it right off the meat.

Then I popped it in the oven on 160 degrees for 4 hours basting every half an hour.

I cooked the veges separately with a little olive oil, about a table spoon of pan juices from the roast and some rosemary.

k_x oxo

i must try! it looks so damn yummy, awesome work Krafty