Now I can whip up a quick gravy for mashed spuds or whatnot in about 30 seconds. It's so simple I'm not even going to go into the making thereof.
This gravy IS NOT like that.
This gravy is the main course for my extra special biscuits n gravy dinner that everyone down here loves. There are 2 keys to making this dinner... An awesomely good biscuit recipe (which I have) and the makings (and 8 hours) to make the gravy.
Yes, this gravy takes 8 hours. Most of that is "resting" time and some simmering time so it's not like you are going to slave over the stovetop all 8 hours. I usually do about 5 mins on my way through for each step.
You don't get an ingredient list since this changes depending on just what sort of meats and pan juices I have lying around. In fact, I think I'll just tell you what I did.
Here's what I did:
Half a can of mushrooms plus one glass of port wine went into the food processor and it was processed. That was put into a large saucepan along with 1/2 a minced onion, 2 cloves of crushed garlic and a sprinkle of sea salt. I simmered it till no liquid was left. Saucepan was de-glazed with 2 glasses of chardonnay and then simmered till almost no liquid was left. 3 glasses of shiraz were then added and it was simmered till the liquid was reduced by half.
It was then left to sit for 3 hours. I do believe I had a swim in the pool and then a nap during those 3 hours.
3 thick slices of a small, cooked, beef topside roast were diced along with the other half of the onion. It was all added to a wok along with 2 more crushed garlic cloves, sprinkle of sea salt and ground black pepper. That was dry seared in the hot wok for a minute or two, then deglazed with 1 glass of shiraz and 1 glass of chardonnay, and then simmered till the liquid was reduced by half.
That then sat for an hour.
Everything was combined into the large saucepan and roasting pan juices from a corned silverside and a beef topside roast were added --about two cups total. Plus 2 cups of water.
Whisked and heated, then checked for seasonings --nothing more was needed! Brought up to a boil and thickened with cornstarch/cornflour (in Aus it's called cornflour, in the US it's called cornstarch --same thing and it comes from WHEAT, not CORN) and then massive amounts of it were ladled over fresh, hot, flaky biscuits.
Very tasty, clean bowls all around!
Showing posts with label booze. Show all posts
Showing posts with label booze. Show all posts
Tuesday, March 16, 2010
Sunday, December 21, 2008
Panforte
More holiday recipes! Woo-hoo!
This is one I've made for the last 3 holiday feasts, but this year it'll be substituted with my peanut butter cheesecake with hot fudge topping.
So, like *what* does panforte mean? Hmmmm, let's see... "forte" means "strong", and "pan" means "pan", which could be Peter Pan. Ahhh, *peter* is slang for penis, so I guess this would be a penis that's strong? Like an erection?
No, no, I'm joking! If you like nuts and chocolate, then this is for YOU.
One Continental Panforte
What you kneed:
130 gms (a bit over 1/2 cup) macadamia nuts --note: I use cashews since they are a LOT cheaper here
130 gms chopped walnuts
130 gms slivered (not silvered) almonds
150 gms (2/3 cup) chopped, pitted, dates
180 gms (3/4 cup) sultanas --raisins are dried red grapes, sultanas are dried white grapes; you can use raisins if you like
250 gms (1 cup) cooking chocolate --you know, the kind for melting
60 gms (1/4 cup) desiccated coconut
125 gms (1/2 cup) flour
125 gms (still 1/2 cup) cocoa powder
125 gms (really! still 1/2 cup) icing sugar
60 gms (1/4 cup) butter
125 gms (gosh, still 1/2 cup) apricot jam
75 mls (1/3 cup) cherry brandy (leave a shot or two for the cook)
What you due:
Chuck all the nuts, fruits (sultana counts as a fruit here), coconut, flour, cocoa, and icing sugar in a bowl. Mix it all together.
Melt the butter and chocolate in a double boiler. (If you don't have a double boiler, then here's a neat trick (came up with it myself): put the choc and butter in a metal bowl, place the bowl over the top of a pan of boiling water. Duh! One instant double boiler! You can paypal me whatever amount you'd like for that tip.) Add the apricot jam and cherry brandy to the melting mixture and stir well.
Once the double boiler stuff is melted, then add it to the bowl of dry stuff and mix thoroughly.
Grease (butter) and line* (wax paper or grease-proof paper) a deep cake dish (or pretty much anything that'll go in the oven) and bake for 30 mins in a 150 C (300 F) oven.
When you pull it out, it'll seem moist and sticky but will firm up upon cooling.
Once it's cooled (at least two hours), pop that baby out and slice it up! Oh, it'll keep for weeks if you so desire (yeah, right!).
*you really don't need to line the dish, once it's cooled, just float it in a sink of hot water for a minute and then it'll slide right out.
This sucker weighs over 3 and a half pounds! Chocolate, nuts, brandy, etc! Ahhhhh, I'm not responsible for any increased waistlines... You've been warned.
This is one I've made for the last 3 holiday feasts, but this year it'll be substituted with my peanut butter cheesecake with hot fudge topping.
So, like *what* does panforte mean? Hmmmm, let's see... "forte" means "strong", and "pan" means "pan", which could be Peter Pan. Ahhh, *peter* is slang for penis, so I guess this would be a penis that's strong? Like an erection?
No, no, I'm joking! If you like nuts and chocolate, then this is for YOU.
One Continental Panforte
What you kneed:
130 gms (a bit over 1/2 cup) macadamia nuts --note: I use cashews since they are a LOT cheaper here
130 gms chopped walnuts
130 gms slivered (not silvered) almonds
150 gms (2/3 cup) chopped, pitted, dates
180 gms (3/4 cup) sultanas --raisins are dried red grapes, sultanas are dried white grapes; you can use raisins if you like
250 gms (1 cup) cooking chocolate --you know, the kind for melting
60 gms (1/4 cup) desiccated coconut
125 gms (1/2 cup) flour
125 gms (still 1/2 cup) cocoa powder
125 gms (really! still 1/2 cup) icing sugar
60 gms (1/4 cup) butter
125 gms (gosh, still 1/2 cup) apricot jam
75 mls (1/3 cup) cherry brandy (leave a shot or two for the cook)
What you due:
Chuck all the nuts, fruits (sultana counts as a fruit here), coconut, flour, cocoa, and icing sugar in a bowl. Mix it all together.
Melt the butter and chocolate in a double boiler. (If you don't have a double boiler, then here's a neat trick (came up with it myself): put the choc and butter in a metal bowl, place the bowl over the top of a pan of boiling water. Duh! One instant double boiler! You can paypal me whatever amount you'd like for that tip.) Add the apricot jam and cherry brandy to the melting mixture and stir well.
Once the double boiler stuff is melted, then add it to the bowl of dry stuff and mix thoroughly.
Grease (butter) and line* (wax paper or grease-proof paper) a deep cake dish (or pretty much anything that'll go in the oven) and bake for 30 mins in a 150 C (300 F) oven.
When you pull it out, it'll seem moist and sticky but will firm up upon cooling.
Once it's cooled (at least two hours), pop that baby out and slice it up! Oh, it'll keep for weeks if you so desire (yeah, right!).
*you really don't need to line the dish, once it's cooled, just float it in a sink of hot water for a minute and then it'll slide right out.
This sucker weighs over 3 and a half pounds! Chocolate, nuts, brandy, etc! Ahhhhh, I'm not responsible for any increased waistlines... You've been warned.
Friday, December 19, 2008
Bananas Flambe'
These are so easy and so tasty! You just need to make sure you've got good, solid bananas. If your 'nanners have gone too ripe, then make banana jam instead.
But, if you've got fresh, solid 'nanners, then try this:
Bananas Flambe --Dingo Dave style
What you knead:
Some firm bananas, pealed, and halved lengthwise
At least a half cup of butter
Half a cup (or so) of raw sugar
A splash of high quality rum
Before I start with the "what you due" section, there's a few points I'd like to write about regarding the above stuff.
Bananas vs plantains... Hey, anyone know Don King's phone number? Sounds like a good fight to me.
For those of you knot (not) in the know, a plantain IS a banana; just larger and starchier. musa paradisica is the latin term for a plantain. Since a plantain is much starchier (I love that word: STARCHIER) than a standard banana --musa sapientia-- you have to make sure it's cooked longer than a banana. So if you are using plantains in this recipe, make sure you slice them thinly and cook them longer.
Trivia: You've all scene (seen) seens (scenes) of a jungle on the Telly (TV) where banana trees abound --Oh Puuuuuh-leeeeaaaassssseeee try to say that fast! But it may interest you to know (and then again, maybe not) to learn that a banana plant is botanically classified as an HERB. Gotta love them big herbs. Yo, Herb! Is that you dude?
Next topic: sugar... raw sugar is what used to be known as brown sugar yonks ago (a long time ago). Brown sugar now means ugly refined sugar with ultra-processed molasses added --YUCK! So... Raw Sugar Is Cool.
High Quality Rum: I don't think I need to talk about the fact that 151 from the Windies is best, eh?
Oh crap, almost forgot: what do you get when you heat butter and sugar in a saucepan? You get butterscotch (duh). Guess what? It orginates from the same area as Scotch! You know: Scotland. Traditional butterscotch is a hard candy-like treat; the mixture is allowed to cool, then it hardens, then you eat it. The wonderful butterscotch topping that you are all familiar with that is put upon your ice cream has lemon juice and cream added to it while cooking the mix in a double boiler. Let me know if you want to know how to make your own, no worries.
Ok, back to the recipe:
What you due
Melt the butter and sugar in a fry pan. When it's melted, put the bananas in. Turn them after a few mins so that they are browned on both sides (hey, it's just sugar). Then toss in the splash of 151 dark rum (reserving enough for the cook), then light it (if you have a gas cooker you don't need to light it, it should light itself).
When the flames die down (die flames, DIE), serve it up over vanilla ice cream, making sure you pour lots of the flambe'ed butterscotch topping over it.
Enjoy!
BTW, I have gathered all the fixin's for this year's Holiday Feast. Well, except the fresh stuff, I'll be getting that daily. Anywho, starting Monday the Twenty-Oneth I'll start posting holiday recipes complete with pictures. I'll even give you detailed details on how to make WP's infamous Charlotte Rouse.
But, if you've got fresh, solid 'nanners, then try this:
Bananas Flambe --Dingo Dave style
What you knead:
Some firm bananas, pealed, and halved lengthwise
At least a half cup of butter
Half a cup (or so) of raw sugar
A splash of high quality rum
Before I start with the "what you due" section, there's a few points I'd like to write about regarding the above stuff.
Bananas vs plantains... Hey, anyone know Don King's phone number? Sounds like a good fight to me.
For those of you knot (not) in the know, a plantain IS a banana; just larger and starchier. musa paradisica is the latin term for a plantain. Since a plantain is much starchier (I love that word: STARCHIER) than a standard banana --musa sapientia-- you have to make sure it's cooked longer than a banana. So if you are using plantains in this recipe, make sure you slice them thinly and cook them longer.
Trivia: You've all scene (seen) seens (scenes) of a jungle on the Telly (TV) where banana trees abound --Oh Puuuuuh-leeeeaaaassssseeee try to say that fast! But it may interest you to know (and then again, maybe not) to learn that a banana plant is botanically classified as an HERB. Gotta love them big herbs. Yo, Herb! Is that you dude?
Next topic: sugar... raw sugar is what used to be known as brown sugar yonks ago (a long time ago). Brown sugar now means ugly refined sugar with ultra-processed molasses added --YUCK! So... Raw Sugar Is Cool.
High Quality Rum: I don't think I need to talk about the fact that 151 from the Windies is best, eh?
Oh crap, almost forgot: what do you get when you heat butter and sugar in a saucepan? You get butterscotch (duh). Guess what? It orginates from the same area as Scotch! You know: Scotland. Traditional butterscotch is a hard candy-like treat; the mixture is allowed to cool, then it hardens, then you eat it. The wonderful butterscotch topping that you are all familiar with that is put upon your ice cream has lemon juice and cream added to it while cooking the mix in a double boiler. Let me know if you want to know how to make your own, no worries.
Ok, back to the recipe:
What you due
Melt the butter and sugar in a fry pan. When it's melted, put the bananas in. Turn them after a few mins so that they are browned on both sides (hey, it's just sugar). Then toss in the splash of 151 dark rum (reserving enough for the cook), then light it (if you have a gas cooker you don't need to light it, it should light itself).
When the flames die down (die flames, DIE), serve it up over vanilla ice cream, making sure you pour lots of the flambe'ed butterscotch topping over it.
Enjoy!
BTW, I have gathered all the fixin's for this year's Holiday Feast. Well, except the fresh stuff, I'll be getting that daily. Anywho, starting Monday the Twenty-Oneth I'll start posting holiday recipes complete with pictures. I'll even give you detailed details on how to make WP's infamous Charlotte Rouse.
Monday, March 3, 2008
REAL Chocolate Moose
Not sure if this is a "classic" choc moose recipe or not, but it's the one that takes a lot more time than my quickie one last post.
This takes about two hours (including cooling time), whereas my fake one takes about two minutes.
Whut U Knead:
1/2 pound dark cookin' chocolate (about 225 grams)
3 tbsp powdered sugar
3 tbsp strong coffee NOTE: my strong coffee is what truckers and warehousemen drink, so don't use my coffee, eh?
2 large egg yolks or 3 small egg yolks*
1 and 1/4 cups whipping cream
*if you aren't using the leftover egg whites for meringue, then you can freeze them for future use
Whut U Due:
Melt the choc in a double boiler. If you don't have a double boiler, then just put a metal or glass mixing bowl on top of a saucepan of simmering water, very simple. Chuck in the sugar, egg yolks, and coffee and whisk it all up. Stir while it thickens (takes a min or two to thicken). Set the bowl (or top of double boiler) aside to cool slightly.
While the mix is cooling, whip the whipping cream. I'd suggest putting it in a bowl first, and an electric mixer is much faster than whisking it; just a tip!
Once the choc mix is cool enough (if you can put your pinky finger in it and hold it there for a few seconds, then it's cool enough), add the whipped cream and GENTLY stir it through.
Spoon the finished moose into serving glasses, and then fridge 'em for an hour or two.
For serving, try grating some chocolate over the top, you can also drizzle cherry or orange liquer over the top for serving. If you've got the money, drizzle some Grand Marnier over the top when serving. Sliced strawberries go well with it too, and a mint leaf for garnish is always a nice touch.
For a drink accompanianment (is that how you spell that word???), try a nice shooting sherry.
This takes about two hours (including cooling time), whereas my fake one takes about two minutes.
Whut U Knead:
1/2 pound dark cookin' chocolate (about 225 grams)
3 tbsp powdered sugar
3 tbsp strong coffee NOTE: my strong coffee is what truckers and warehousemen drink, so don't use my coffee, eh?
2 large egg yolks or 3 small egg yolks*
1 and 1/4 cups whipping cream
*if you aren't using the leftover egg whites for meringue, then you can freeze them for future use
Whut U Due:
Melt the choc in a double boiler. If you don't have a double boiler, then just put a metal or glass mixing bowl on top of a saucepan of simmering water, very simple. Chuck in the sugar, egg yolks, and coffee and whisk it all up. Stir while it thickens (takes a min or two to thicken). Set the bowl (or top of double boiler) aside to cool slightly.
While the mix is cooling, whip the whipping cream. I'd suggest putting it in a bowl first, and an electric mixer is much faster than whisking it; just a tip!
Once the choc mix is cool enough (if you can put your pinky finger in it and hold it there for a few seconds, then it's cool enough), add the whipped cream and GENTLY stir it through.
Spoon the finished moose into serving glasses, and then fridge 'em for an hour or two.
For serving, try grating some chocolate over the top, you can also drizzle cherry or orange liquer over the top for serving. If you've got the money, drizzle some Grand Marnier over the top when serving. Sliced strawberries go well with it too, and a mint leaf for garnish is always a nice touch.
For a drink accompanianment (is that how you spell that word???), try a nice shooting sherry.
Monday, February 18, 2008
Fake chocolate moose
I actually do make real chocolate mousse (moose), but if you are in a hurry and need to impress someone quickly with a dessert, then this is for YOU.
Whut u knead:
600 mls (2 1/2 cups) fresh whipping cream (or thickened cream)
3/4 (or so) cup of sugar
3/4 (or so) cup of cocoa powder
small piece of dark cooking chocolate
3 fresh strawberries*
Whut u due:
Put the first 3 thingies into a mixing bowl. Then mix it with an electric mixer till it's very very stiff. Spoon that into a pie dish (note: it makes a cool splat sound coming off a spoon) and smooth the top.
Slice the strawberries and stick them artfully into the top so that about half of each slice is sticking up.
Shave the chocolate (just use a big kitchen knife, easy stuff) and sprinkle liberally over the top.
That's it! Serve it up and call it done. I recommend serving it with a glass of chocolate liquer on the side --yummy.
Whut u knead:
600 mls (2 1/2 cups) fresh whipping cream (or thickened cream)
3/4 (or so) cup of sugar
3/4 (or so) cup of cocoa powder
small piece of dark cooking chocolate
3 fresh strawberries*
Whut u due:
Put the first 3 thingies into a mixing bowl. Then mix it with an electric mixer till it's very very stiff. Spoon that into a pie dish (note: it makes a cool splat sound coming off a spoon) and smooth the top.
Slice the strawberries and stick them artfully into the top so that about half of each slice is sticking up.
Shave the chocolate (just use a big kitchen knife, easy stuff) and sprinkle liberally over the top.
That's it! Serve it up and call it done. I recommend serving it with a glass of chocolate liquer on the side --yummy.
Saturday, December 22, 2007
THE Holiday Feast Down Unda
I'm a little late getting this years holiday feast typed in. In fact, we've already started on it --3 days ago! Some of you may notice it's a wee bit similar to last years feast; that's cus we've got many favorite recipes. Also, I've some new ones, and some that are just too darned expensive.
This is in NO particular order, but it'll feed four adults for two weeks. Oh, we're having a pool party and barbeque on the 28th, so the 4 or 5 kilos of snags are for the sausage sizzle.
Unless otherwise noted, everything is homemade by yours truly, or adapted (by yours truly) from recipe book --of which I have LOTS.
If'n any of you'd like a recipe for any of the following, just let me know via a comment, no worries.
Highland oat cakes
Shortbread
Peanut butter cheesecake with hot fudge sauce
Polynesian pork spare ribs
Pineapple pie
Cinnamon raisin bread
Polynesian ham
Pineapple sherbet
Chocolate mint ice cream with choc chips
Banana jam
Pineapple-Coconut pie
Miti (it's a dip)
Charlotte rouse
Banana leaf wrapped pork roast
Roast chook (at least 2 of em)
Candied yams
3 apricot cobblers (had one of em last night)
3 kinds of stuffing
4 types of gravy
3 types of salsa
Guacamole
5 kilos of sausages (for the bbq pool party)
2 kilos onions (for the above sausages)
Herbed spuds on the grill
My special homemade Dolmades
Waldorf salad
Tzatziki dip
One of my special sushi platters
Maple syrup candied pork roast
Corn chips and potato chips fresh made
Green beans and red capsicums with bacon and peanut sauce
Champagne with strawberries
Buttered roasted pumpkin pieces
2 cases beer
2 casks red wine
1 cask white wine
spicy marinated onions
Tequila, triple sec, and lime juice (mum-in-law has requested my special margaritas)
1 bottle brandy
1 bottle Father O'Learys Irish Cream
1.5 liters bourbon and coke
1 bottle dry cider
1 bottle sweet cider
Hot fudge sauce
Fudge brownies
Mince pies (lots)
Banana tarts
1 homemade bottle of chilli pepper and honey mead (I'll be the only one having that)
I think that should pretty much cover it. Remember, if you want a specific recipe then just ask.
This is in NO particular order, but it'll feed four adults for two weeks. Oh, we're having a pool party and barbeque on the 28th, so the 4 or 5 kilos of snags are for the sausage sizzle.
Unless otherwise noted, everything is homemade by yours truly, or adapted (by yours truly) from recipe book --of which I have LOTS.
If'n any of you'd like a recipe for any of the following, just let me know via a comment, no worries.
Highland oat cakes
Shortbread
Peanut butter cheesecake with hot fudge sauce
Polynesian pork spare ribs
Pineapple pie
Cinnamon raisin bread
Polynesian ham
Pineapple sherbet
Chocolate mint ice cream with choc chips
Banana jam
Pineapple-Coconut pie
Miti (it's a dip)
Charlotte rouse
Banana leaf wrapped pork roast
Roast chook (at least 2 of em)
Candied yams
3 apricot cobblers (had one of em last night)
3 kinds of stuffing
4 types of gravy
3 types of salsa
Guacamole
5 kilos of sausages (for the bbq pool party)
2 kilos onions (for the above sausages)
Herbed spuds on the grill
My special homemade Dolmades
Waldorf salad
Tzatziki dip
One of my special sushi platters
Maple syrup candied pork roast
Corn chips and potato chips fresh made
Green beans and red capsicums with bacon and peanut sauce
Champagne with strawberries
Buttered roasted pumpkin pieces
2 cases beer
2 casks red wine
1 cask white wine
spicy marinated onions
Tequila, triple sec, and lime juice (mum-in-law has requested my special margaritas)
1 bottle brandy
1 bottle Father O'Learys Irish Cream
1.5 liters bourbon and coke
1 bottle dry cider
1 bottle sweet cider
Hot fudge sauce
Fudge brownies
Mince pies (lots)
Banana tarts
1 homemade bottle of chilli pepper and honey mead (I'll be the only one having that)
I think that should pretty much cover it. Remember, if you want a specific recipe then just ask.
Monday, December 10, 2007
In Honour of My Back
I was going to type in the entire holiday menu this weekend... however I really can't sit at the computer for any length of time, so I'll give you one of the drink recipes my MIL has demanded that I make over the holidays.
Yes, it's a liquid pain killer known as booze! Margaritas to be specific. Now, I've yet to find any Mexican restaurant down here that can make good margaritas (or good mexican food for that matter). One place made theirs with LEMON juice instead of lime juice --blech!
Here's my Margarita recipe:
What you need:
1 bottle of tequila
1 bottle of triple sec (white curacao)
salt
lime juice
some ice cubes
What you do:
Mix tequila and triple sec half and half in a jug; add some lime juice till it's a very light green (you won't need much, 1/4 to 1/2 cup if you're doing the entire bottles all at once).
Salt the rim of a glass --wet the rim then swirl the rim of the overturned glass in a saucer of salt till you have the amount of salt you want.
Put a few ice cubes in the glass (AFTER you've turned the glass right side up), and then pour in the margarita mix to the top.
Drink up and be merry :)
Yes, it's a liquid pain killer known as booze! Margaritas to be specific. Now, I've yet to find any Mexican restaurant down here that can make good margaritas (or good mexican food for that matter). One place made theirs with LEMON juice instead of lime juice --blech!
Here's my Margarita recipe:
What you need:
1 bottle of tequila
1 bottle of triple sec (white curacao)
salt
lime juice
some ice cubes
What you do:
Mix tequila and triple sec half and half in a jug; add some lime juice till it's a very light green (you won't need much, 1/4 to 1/2 cup if you're doing the entire bottles all at once).
Salt the rim of a glass --wet the rim then swirl the rim of the overturned glass in a saucer of salt till you have the amount of salt you want.
Put a few ice cubes in the glass (AFTER you've turned the glass right side up), and then pour in the margarita mix to the top.
Drink up and be merry :)
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