Author Topic: Secret Ingredients  (Read 1562 times)

October 19, 2014, 07:14:01 PM
Read 1562 times

SniperHilton

  • Global Moderator
  • Sr. Member

  • Offline
  • *****
  • S-Edition Fozzie

  • 405
    • View Profile
    • Email
So I just thought about starting a thread were we can share ideas about food. I love food, so much so that I have often considered cooking for a living but would never be able to deal with the hours.

Here are a two simple last minute salads that just work. Need no preparation and taste lekker.
And a chicken pasta that will make you fat.

Woolies Veg crisp salad

1 packet Woolworths seasonal veg crisps
1 packet butter lettuce
1 bottle honey mustard dressing
1 small tub feta - crumbled

Literally toss the leaves, and crisps together, add the feta and serve with the dressing to your taste.
So simple it sounds stupid, until you try it.


Baby spinach and Strawberry salad.

1 packet baby spinach
1 punnet strawberries - halved
1small tub feta - crumbled
Balsamic vinegar dressing

Toss spinach leaves and strawberries, crumble feta on top and serve with balsamic vinegar.


Chicken and leak pasta

4 chicken breasts - cubed
3 leaks finely sliced
1/2 tub of creme fraiche
1 Punnet mushrooms sliced
1 chilli finely sliced
Salt & pepper to taste
Pasta of your choice - I usually use Penne

Start cooking your choice of pasta.

Fry up the leaks in butter, until they are transparent, be carefully not to burn them.
Add the chicken and let the meat cook through.
Add the mushrooms and creme fraiche.
The creme fraiche will melt in to a rich sauce, add more if you feel there is not enough sauce.
add the chillies and season with salt and pepper.
Drain the cooked pasta and add to the sauce.
Serve and enjoy.
Works well with a glass of white wine

Let's here some of your ideas, recipes and secrets.
« Last Edit: October 19, 2014, 07:22:00 PM by SniperHilton »


2013 Forester S-Edition | Chett Tuned - 1.2BAR | TNT DumpPipe | Zorst

October 20, 2014, 11:37:04 AM
Reply #1

Dene

  • Sr. Member

  • Offline
  • ****

  • 392
  • Personal Text
    Just do it.
    • View Profile
    • Email
Can you add that sauce to an XT for some extra kW's ?  ;D

Recipes sound good, will try the strawberry and spinach, always looking for new flavour experiences.

October 20, 2014, 01:53:09 PM
Reply #2

Charlie

  • Full Member

  • Offline
  • ***

  • 206
    • View Profile
    • Email
Ag no man !!!!! this made me hungry and I am at work. The pasta sounds awesome.

Everybody has to eat, so recipes fits in anywhere. Good idea.
2007 Forester 2.5 XT A/T
De Cat, WHP Serviced & Chett-Tuned (I now have 2 gas monsters)
2000 Pajero 3.5 V6 SWB (Gas Monster)

October 22, 2014, 07:41:54 PM
Reply #3

FozzieDriver

  • Hero Member

  • Offline
  • *****
  • Blue Wasabi

  • 827
    • View Profile
    • Email
Ok. So this is maybe not good for your cholesterol, but I did get massive brownie points from SWAMBO.
Go to the butcher and ask him to cut T-bone for you. Not normal ones, four fingers thick. Then go home and have a beer.
Make a home made BBQ rub as follows:
Half a cup sticky brown sugar
Half cup white sugar
Half cup paprika
Quarter cup salt
Quarter cup Garlic powder
2 tablespoons black pepper
2 table spoons ground ginger
Packet of dried onion soup
1 tablespoon smoked paprika
1 tablespoon curry powder
2 tablespoon dried thyme
1 tablespoon Ina Parmanns chicken stock powder
1 tablespoon beef stock powder as above
Mix liberally.
Have another beer

Get some cheep mustard goo and coat the t-bones properly
Then coat with your new BBQ powder.
Place in the fridge for a few hours.

More beer. Or wine. Whatever is in the fridge.

Get someone to go get some Spur hickory basting from the shops as you should not be driving.

Start your gas BBQ Or you can use a Webber if you have energy.
Make sure it is quite hot as you want to sear the outside of the steak and seal in those juices.
Then turn the heat down to about 140 and put the steaks upright bone side down. Away from direct heat.
Every 20 mins you can baste them with the hickory basting sauce. Time this to the beers. It makes it easier.
After about 3 hours your steaks will be done. Remove them from the heat and carve up the deliciousness.

If you have left over meat you can make a lovely inexpensive Trinchado the next evening.
« Last Edit: October 23, 2014, 06:57:18 AM by FozzieDriver »
Forester XT 2008 MT
VF48, STi IC, 76mm Bell mouth TNT Free flow, GFB EBC, Coolboost WMI, WHP built and Chett Tuned. Blue Wasabi V3.0

October 23, 2014, 06:55:16 AM
Reply #4

Toffie

  • Guest
Start your gas braai.

Look, I don't want to nitpick, but you can't use "gas" and "braai" in the same sentence. It's not allowed. Well north of the Jukskei it is definitely not allowed.

 ;D


October 23, 2014, 06:56:19 AM
Reply #5

FozzieDriver

  • Hero Member

  • Offline
  • *****
  • Blue Wasabi

  • 827
    • View Profile
    • Email
Noted. Accepted. Agreed. Edited[emoji12]
Forester XT 2008 MT
VF48, STi IC, 76mm Bell mouth TNT Free flow, GFB EBC, Coolboost WMI, WHP built and Chett Tuned. Blue Wasabi V3.0

October 23, 2014, 07:12:19 AM
Reply #6

Toffie

  • Guest
Picanha steak met chimichurri over the past weekend      8)





October 23, 2014, 07:15:30 AM
Reply #7

Toffie

  • Guest
Chimichurri Sauce

    1 cup (packed) fresh Italian parsley
    1/2 cup olive oil
    1/3 cup red wine vinegar
    1/4 cup (packed) fresh cilantro
    2 garlic cloves, peeled
    3/4 teaspoon dried crushed red pepper
    1/2 teaspoon ground cumin
    1/2 teaspoon salt

October 24, 2014, 08:07:53 AM
Reply #8

SniperHilton

  • Global Moderator
  • Sr. Member

  • Offline
  • *****
  • S-Edition Fozzie

  • 405
    • View Profile
    • Email
All sounding good, definitely going to combine these two recipes and have a FozzieDriver BBQ rubbed Steak with Toffies Chimichurri Sauce,
Will obviously have to get a side of veg crisp salad... 8) 8) 8)


2013 Forester S-Edition | Chett Tuned - 1.2BAR | TNT DumpPipe | Zorst