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Quote:

Originally Posted by SydneyDiscoKIng

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


I have the same problem with squid, and my octopus is never like the stuff you get at a tapas place.

I heard milk for calamari to make it tender , but i have tried everything
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Quote:

Originally Posted by Delerious

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!

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marinate it in kiwi fruit juice
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Hot damn, I'm getting all inspired now!
And tempted to bow down to the cooking goddess Krafty....

Will post photos next time, but last week I made pad see ew - fried rice noodles with light and dark soy, chicken, chinese broccoli and egg - and mango sticky rice with a coconut cream sauce.
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Pictoral main course from Christmas lunch. I forgot to take pics of the rest... I blame Coopers.









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Quote:

Originally Posted by Amytron



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

Oh yum, I haven't made apricot chicken in a long time - think I might have to add it to my list this week.
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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?

The chef from the cook and the chef says marinate it in kiwi fruit, I did that when I cooked squid the other day and it was hells good.
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Quote:

Originally Posted by Amytron



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

Hey amytron, would you mind posting up your recipe? I've never made apricot chicken before and I wanna give it a try tomorrow night
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In this:
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Last edited by Oblivia: 13-May-11 at 10:32am

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we made this:
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Last edited by Oblivia: 13-May-11 at 10:32am

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not really a meal, but the fruits of my baking labour today...

ginger biscuits with lemon icing:




Chocolate cheesecake brownie slice:




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Quote:

Originally Posted by loopi

Hey amytron, would you mind posting up your recipe? I've never made apricot chicken before and I wanna give it a try tomorrow night


sorry its a bit late, I've been away, but here is the recipe. It is truly so so easy. I would reccommend marinating the chicken in the nector mix for a few hours before hand if you can, and cooking time a bit longer, depending on what peices of chicken you are using:

http://allrecipes.com/Recipe/Apricot...II/Detail.aspx
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Here's my warm nectarine, rocket, fetta and roasted pinenut salad.



and here is the salad served with seared then slow roasted (about 15 mins) pork chops with a honey glaze.



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and the nectarines go ok in the salad? something i've never tried before - but i suppose i've had mango before...much the same
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Quote:

Originally Posted by skully

and the nectarines go ok in the salad? something i've never tried before - but i suppose i've had mango before...much the same

The nectarines make the perfect accompaniment for pork.

I just throw them in a frying pan (no oil) for a few minutes until they warm up and start to soften just a little then throw into the salad and toss while they're warm. It helps the juices loosen from the fruit and coat the rest of the salad just a little... there is no need for dressing then. I hear peaches go very well also but I've never tried them... I prefer nectarines.

Very fresh summery dish.

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I love peaches, so I do them in a similar salad occasionally.

I think pear, rocket, some kind of cheese is also an excellent combo. Needs to be quite a firm pear though and you don't cook it at all.
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apples and pork
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is this the kind of salad you could prepare earlier though... like if i'm going to a picnic - could i warm the nectarines, mix em through then serve it later on....
or is it best served fresh and warm?
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Quote:

Originally Posted by skully

is this the kind of salad you could prepare earlier though... like if i'm going to a picnic - could i warm the nectarines, mix em through then serve it later on....
or is it best served fresh and warm?

You could totally prepare earlier.

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well in that case i might give it a go this weekend yippeee
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Potato (the pink waxy ones) and snow pea salad with a balsamic, mashed thyme, chives and caper dressing





Served with crispy skinned grilled ocean trout



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Steak, mash and salad
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The chicken and potato pie I made off that recipe from the 'What am I having for dinner thread'
A bit blurry as I had to take the flash off.



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Kipper & Brocollini Pilaf

1 tablespoon canola oil
1 onion finely chopped
1 tablespoon curry powder
300g basmati rice
935ml vegetable stock
200g brocollini
150g baby beans trimmed
210g smoked kipper fillets
1 cup chopped coriander (cilantro) leaves

heat canola oil in a large saucepan on medium - cook onion for 5 minutes, stirring until soft. Stir in curry powder and cook for 30 seconds, until fragrant. Stir in rice and cook for 1 minute, until rice is well coated with flavour, stir in stock, brocollini &amp; green beans. Increase heat to high and bring to boil. Reduce heat to medium and cook covered for 5 to 15 minutes.

Add smoked kipped and cook covered for another 5 minutes until rice is tender &amp; stock is absorbed. Stir through coriander &amp; serve.
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Quote:

Originally Posted by krafty_x

Here's my warm nectarine, rocket, fetta and roasted pinenut salad.




k_x oxo

my mouth is watering. so simple yet looks so divine. thanks, i'll be making it this week
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Recently went to Thailand and brought back a nice cook book... Lastnight I made these dishes:

Yam Gai (Chicken Salad with Mint and Nuts). Turned out really delicious (cut the cucumber a bit wonky tho)

.


Khao Phad Pla Kem (anchovy fried rice) - was good but needed more anchovy in it - or salty dried fish .. mmm

.

edit: maybe I should use a flash next time??
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Spicy Bean Hotpot
2 tsp olive oil
2 red chillis (up to you if you want to take the seeds out - I don't)
1 red capiscum, halved, deseeded, finely chopped
1 garlic clove, crushed
1/2 teaspon cumin
200g (1 1/2 cups) frozen corn
1 x 800g can diced tomatoes
1 x 420g can red kidney beans
salt & freshly ground black pepper
light sour cream to serve
corriander (cilantro)

1. Heat the oil in a large saucepan over medium-high heat. Add the capicsum, chili, garlic and cook, stirring for 2 minutes until soft.
2. Add the cumin and cook for 30 seconds or until aromatic, Add the corn, tomato & kidney beans - bring to the boil. Reduce heat & simmer for 5 minutes or until sauce thickens. Season to taste.

Rice Pilaf
1L (4 Cups) Vegetable Stock
2 tbs olive oil
1 brown onion, halved, finely chopped
250g (2 1/4 cups) long-grain white rice

1. Place stock in a saucepan and bring to a simmer over high heat
2. Haet oil in a large heavy-based saucepan over medium-high heat. Add onion & cook for 2 minutes until soft.
3. Add the rice & cook, stirring for 2 minutes or until the rice is coated in the onion & oil mixture (the rice should appear glossy). Add the stock and bring to the boil. Reduce the heat to low and cook covered for 20 minutes or until all the liquid is absorbed. Remove from heat and use a fork to seperate the grains.

Divide the rice amongst the serving bowls and top with spicy bean hotpot, sour cream & corriander (I stirred the corriander through the hotpot)

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Love the look of the Kipper Pilaf Netts.

Here's one of S's creations last night.

Kangaroo fillet, carrot roasted with thyme, bakes taties, roasted capsicum and minty peas.



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Quote:

Originally Posted by krafty_x

Love the look of the Kipper Pilaf Netts.

thanks

I need to get better @ food photography though
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Quote:

Originally Posted by nettsu

thanks

I need to get better @ food photography though

I know how you feel.

a) I live in rental accommodation and my kitchen, although large and easy to cook in with a gas stove, doesn't exactly have any particularly photogenic surfaces to work on. At least you've got that marble thing happening which is nice.

b) our lights are energy savers so they're kind of dimish and the flash on the camera just washes some stuff out at close range so yeah...

combine that with being hungry and in a hurry and it's slap happy snappy shots in the end.

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Quote:

Originally Posted by Oblivia

IlovetheCUBs, what is the foil for?


Oh the baking dish I just placed right on top of that tray... it always has a piece of tinfoil on it. I guess because we hate cleaning it so we double protect it.
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hey at least they only took you 2 minutes.
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Quote:

Originally Posted by krafty_x

Love the look of the Kipper Pilaf Netts.

Here's one of S's creations last night.

Kangaroo fillet, carrot roasted with thyme, bakes taties, roasted capsicum and minty peas.



k_x oxo


We've been eating so much kanga lately. Kanga bangas, mince and rump.

Last night we had kanga and vege skewers on the barbie.
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Taking inspiration from the 'work lunch ideas' thread, I've been making salads for lunch (in am attempt to cut the carbs). I baked up a heap of roast pumpkin cubes, and kept the leftovers in the fridge for the following days. The first day I added grilled chicken, and also carved out some avocado as well.

So its mixed leaves, roast pumpkin, olives, cucumber, danish fetta, pine nuts and balsamic.

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That actually makes me want to eat salad.
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Looks delish Amytron

And yep... loving the roo. It tastes so lean and nutritious. A bit more depth to it than moo meat I reckon.

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that looks like an awesome salad Amytron...I'm going to give that one a whirl on the weekend. Could you serve it with the grilled chicken and pumpkin warm do you think? or is it better cool?

When I lived with my ex, we used to eat kangaroo every week. It does have a bit more flavour, easier to dry out than beef so you have to be careful, but so delicious. We used to grill or roast the fillets, and serve with kipfler potatoes, roast asparagus and a homemade creamy mustard and shallot sauce
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Quote:

Originally Posted by krafty_x

Love the look of the Kipper Pilaf Netts.

Here's one of S's creations last night.

Kangaroo fillet, carrot roasted with thyme, bakes taties, roasted capsicum and minty peas.



k_x oxo

Love the roast vegies with it!
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Quote:

Originally Posted by Zodiac

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Quote:

Originally Posted by HoleInTheWall

that looks like an awesome salad Amytron...I'm going to give that one a whirl on the weekend. Could you serve it with the grilled chicken and pumpkin warm do you think? or is it better cool?

When I lived with my ex, we used to eat kangaroo every week. It does have a bit more flavour, easier to dry out than beef so you have to be careful, but so delicious. We used to grill or roast the fillets, and serve with kipfler potatoes, roast asparagus and a homemade creamy mustard and shallot sauce


Yeah, if I was having for dinner or lunch at home I'd have it warm for sure! I just have it cool cause of preparation for work.

damn, I want kanga for dinner again tonight.
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I love Kangaroo, think I will have to buy some for the Australia Day BBQ on Saturday
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Todays cous cous salad. turned out very yummy

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Thai Jungle Fish Curry

I have really rotten luck cooking fish
it never works out for me
this did
probably one of the better things I have made

8 small chat potatoes
1 tbs vegetable oil
1 onion thinly sliced
4 tbs Thai Jungle Curry Paste
1/2 cup (125ml) fish stock
2 tbs fish sauce
1 tbs lime juice
1 tbs brown sugar
4 spring onions thinly sliced
500g skinless firm white fish fillets cut into 3cm squares (I used a vietmanese freshwater bass)
2 tbs chopped corriander
steamed rice
1 long red chilli sliced

Cook potatoes in boiling salted water for 8-12 minutes until tender. Cut into 3cm cubes. Heat oil in wok over medium-high heat. Cook onion with 1 tsp salt for 1-2 minutes to soften. Add paste and cook for 1 minute until fragrant. Add coconut milk and cook for 5 minutes. Add stock, sauce, juice, spring onion and fish. Cook for 3 minutes or until fish is cooked, then add potatoes &amp; chopped coriander. Serve with rice, extra coriander &amp; chilli.

Recipe from Feb 08 Delicious
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Deep sea perch fillets baked with garlic, onion, parsley, orange juice and honey and served on vegetable couscous.

Was pretty healthy.



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S's marinated octopus salad





My Moroccan spiced spatchcock on zucchini pancakes





Recommended with Moo brew



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soup

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