Lemon and Herb Corned Beef Recipe -AND- The Easiest Homemade Mayonnaise!

This lemon and herb corned beef was really good served with salad, a tablespoon or so of mustard pickles, and a generous dollop of homemade mayonnaise.

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Roast Lemon and Sage Turkey Hindquarter Recipe with Trimmings

Usually if you go to the supermarket freezer, you’ll find packs of two whole turkey breasts (still mounted on the carcass) for around $36. Right next to them you’ll find turkey hindquarters for around $6 to $7. Although the hindquarter is not endowed with visually appealing white meat, if cooked correctly it is juicy, tender and very flavoursome. Don’t just wait for Christmas – eat this wonderful meat all year round! A 1.5 to 2kg hindquarter should feed about 4 people.

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Wildschwein’s Chicken Rice Recipe

This is one of our favourite dishes. We usually buy it at food halls as ‘Hainanese Chicken Rice‘, but it’s also fun and relatively easy to make at home. The first time I tried this was in Malaysia, ordered by my Mum via hotel room service. The first time the other half of space wildschwein tasted it was at a food hall in Fremantle. We’ve all loved it ever since.

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Mouthwatering Steak Diane with Curry Mustard Macaroni – Recipes

This is a classic dish for a reason – it’s yummy. We picked up a pack of 4 large steaks from the supermarket today for only $4.97/kilo, which was remarkably cheap for blade steak. Furthermore, the steaks were so tender that the knife basically fell through them when we went to tuck in. The sauce was stocky, creamy and slightly piquant. So moreish. The macaroni was simply 500g of cooked macaroni mixed with some leftover curry mustard sauce from yesterday’s post. The peas were also from those posted on yesterday – this time shelled and microwaved for a couple of minutes. The recipe for the steak goes like this…

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Mid October Gardening Photos

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Meatloaf, Creole Flavour Recipe

Here is something quick that I threw together for dinner today. It’s a classic meatloaf with a twist. Cheap and easy to make, the creole flavours are really enjoyable. We served it with mayo, lettuce, mustard and ketchup on some freshly baked sourdough and linseed bread. Yum! Here is the recipe…

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A Weekend at the Weber #2: Bavarian-style Roasted Chicken (Oktoberfest Chicken) and Brined Pork Forequarter Roast Recipes

As a follow up to our previous post we though we would provide the recipes for the chicken and pork dishes we made. Both of these are easy to prepare and take regular ingredients to an all new level of flavour and succulence. The Bavarian chicken recipe is so simple it’s almost not a recipe. Placing a handful of fresh parsley inside the cavity makes for a very moist bird. The brined pork has nearly all the sweet salty complexity of an old fashioned country ham. We, of course, cooked both of these in our Weber BBQ, but you could just as easily do them in the oven or on a rotisserie. Here are the recipes…

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Oktoberfest Is Here!

A beautiful spring day…

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Rainy Day Spinach and Bacon Quiche Recipe

Today’s weather was all over the place. One moment it would be sunny, and five minutes later it would be raining and blowing a gail. We decided to take advantage of being indoors by doing some baking. We had accumulated around 15 eggs from the past couple of weeks’ laying, and thought we’d put them to use. After initially whipping up an orange meringue pie for someones birthday tomorrow, we decided to make a quiche for dinner. For something that contained such a minimal amount of ingredients it turned out extremely well. We agree it’s probably one of the best quiches we’ve ever had. The butter puff pastry is a must! Here’s a rough idea of the recipe…

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Tender Sage and Mace Steak with Blue Cheese Dressing Recipe

sage mace blue cheese

We picked up some cheap blade steaks the other day. We have found these to be a bit hit and miss… sometimes they’re as tender as a sirloin, other times they’re so tough you could barely stew them. Thankfully, the ones we got the other day were really tender – you could hardly believe they were only AU$8.99/kilo. To celebrate our luck, we conjured up the following recipe, which might sound a little unusual, but was extremely tasty. This combination of sage and mace is traditionally used in English pork sausages, and translates really well to beef, giving the steak a delicious and spicy exterior. The blue cheese sauce, drizzled over the steak and served along with a few potatoes, fried tomatoes and steamed spinach gave the dish an element of class and tasted absolutely divine. (Note: if you can afford to, you could certainly use any cut of frying steak, including fillet, scotch fillet, rib eye, sirloin, rump, etc. – blade steak is in no way a necessity, just a cheaper option!).

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