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Post by ozz on Dec 13, 2016 4:38:56 GMT -5
3 of the worlds best in food..their simplicity is what does it for me with a end result of YUM YUM post your recipies dunno what you blokes think of her , i think shes gorgeous, the most beautiful speaking voice accompanied with... um natures wonders as well , but a wonderful cook, bit my fav is jamie oliver . whay that man has done for the different countries school diet program in america and uk is amazing, its here now too, you want a full on meal in 15 mins, then look him up but for pure class, nigella, well speaking class, has got it for me hahaha lol rick stein knows his seafood only too well ..anything spanish i love, food, music and especially the women
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Post by ozz on Dec 13, 2016 5:21:19 GMT -5
ill post up ozz's ,simple garlick king prawns, green / black new zealand mussels, oyster kilpatrick and mornay recipies shortly, easy, simple, and yummo , a simple tossed salad and garlic and or herb / garlick bread with any of them is just perfect, a smoked ham or a roast youve already done, with these for chrissy youll feel everyone with plenty left over for 2nds or 3rds, no slaving in the kitchen for hours, all done on the table in well under 1 hr
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Post by ozz on Dec 13, 2016 5:40:52 GMT -5
ok ozz's mussel dish
i use 2 kgs of mussels, 1 green, 1 black, (can buy them already cleaned)..totally 2 different tastes together but combined 40g crushed garlic 20g fresh oregano 40g fresh basil 20g rock salt 15g cracked pepper 100ml white wine 2 x 500g jars of napoli sauce 50 g fresh parsely to garnish chilli (flakes or chopped fresh) if you like, i like, about a good good teaspoon full, (i love chilli, but each to their own ) garlic, salt / pepper, and all herbs in a pot, stir until golden, medium heat (add mussles, cover and steam for 2 mins, low heat), add wine and napoli sauce the cover again and stream for a further 3-5 mins on a low heat depending on mussel size, sprinkle parsley to serve, (dont forget as all food it keeps cookin after heat and you dont want tough mussels) so best to turn it off 1 min b4 and let sit to be sure, say 4 mins
dont forget to put your bread in the oven first, garlic or herb, that takes longer than doing this dish, make a fresh garden salad how you like , serve together and yummo, its all hands and fingers, 1 side of the mussel shell is you knife and spoon to eat , youll get the idea
enjoy
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Post by ozz on Dec 13, 2016 5:51:32 GMT -5
kilpatrick and mornay oysters kilpatrick (in the opened 1/2 shell) worchistire sauce, chopped bacon, garlic, chilli in the honey , paprika, pepper, it tempers the chilli but still a little bite, i use melted honey too about a teaspoon for 12 oysters in both kilpatric and mornay, i melt everything in the honey then put on top of the oysters then under the grill on hot hot, be careful the oysters will burn your mouth out , they amazingly hold heat inside better than what you think they will, they will take the skin off your mouth and tongue if too hot
mornay
same as above but no bacon, garlic, i make the mornay sauce with cream, melted cheese and milk, pepper, let cool then spoon on the oysters and grill with paprika sprinkled on top to melt into it
enjoy
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