Our Men's Aussie Kitchen - Recipes

Post your recipes here. Please use *newtopic* for each recipe.
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Hughie
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Our Men's Aussie Kitchen - Recipes

Post by Hughie »

We've started saving on-line the recipes we use in our men's kitchen here in Australia - saving the trees. ;)
There are only a few so far but we should be adding a couple most weeks.

Here's what we have so far: https://wedmk.vicbt.net/

The top three recipes are for next week - the lemonade scones or similar are for our morning coffee break.
The others we've already done.

Unsure if this is viewable in the UK.
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brian f
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Re: Our Men's Aussie Kitchen - Recipes

Post by brian f »

I like the look of Mongolian Lamb. :)
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Meg
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Re: Our Men's Aussie Kitchen - Recipes

Post by Meg »

Hughie wrote: Thu Feb 24, 2022 6:56 am We've started saving on-line the recipes we use in our men's kitchen here in Australia - saving the trees. ;)
There are only a few so far but we should be adding a couple most weeks.

Here's what we have so far: https://wedmk.vicbt.net/

The top three recipes are for next week - the lemonade scones or similar are for our morning coffee break.
The others we've already done.

Unsure if this is viewable in the UK.
Yes, we can see it fine Hughie. First question, are your Woolworths similar to Marks and Spencer’s and another - tried something similar to the lemonade scones and they were lovely, although Paul Hollywood scones recipe is BEST ever for plain or fruit scones. Fancy the Mongolian lamb too - looking forward to your opinion.

M
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Hughie
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Re: Our Men's Aussie Kitchen - Recipes

Post by Hughie »

Hi Meg,
Our Woolworths supermarkets used to be called Safeway here in Australia.

The Mongolian lamb is a favourite with us, though my personal favourites are Lasagne and best ever curried sausages. Netta's Bobby is a dab hand at the curried sausages - their grandkids request it when visiting.

My turn to do the shopping this week for the kitchen. ;)
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brian f
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Re: Our Men's Aussie Kitchen - Recipes

Post by brian f »

Anything good going on in the kitchen? Do Netta and Betty approve guys :)
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Hughie
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Re: Our Men's Aussie Kitchen - Recipes

Post by Hughie »

We just returned to the kitchen yesterday, Brian, after a couple of weeks off (school holidays). So we just made a roast for lunch and had enough left over to take home for the evening meal, so yes, the girls are very happy with the meals we take home.

I'm doing the shopping for next Wednesday, when we're making an apricot chicken dish which will have vindaloo Curry paste in it. 😝
We'll also make minestrone soup - the cooler weather is approaching. :smt039
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Re: Our Men's Aussie Kitchen - Recipes

Post by brian f »

vindaloo... Make sure you and Bobby have a couple of cauld tins. :P
Good luck Hughie- Dont forget to show a photo!
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Re: Our Men's Aussie Kitchen - Recipes

Post by Hughie »

Ardrossan lads Bobby McCubbin and Hughie McCallum socialising in our community kitchen with mates.
We both look forward to our weekly visits to the kitchen and the company - we've been doing this for well over 10 years.

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Re: Our Men's Aussie Kitchen - Recipes

Post by Penny Tray »

I don't think you'll be trying this recipe Hughie, which I found in an old Glasgow Herald, under the heading - SHEEP'S HEAD BROTH. It's credited to "The House and Housewife's Manual."

"Choose a large fat head. When carefully singed by the blacksmith, soak it and the singed trotters for a considerable time in lukewarm water. Take out the glassy part of the eyes, and scrape the head and trotters till perfectly clean and white; then split the head with a cleave, and take out the brains, etc.; split also the trotters, and take out the tendons. Wash the head and feet once more, and let them blanch till wanted for the pot.

Take a small cupful of barley, and twice that quantity of white, or old green pease, with a gallon or rather more water. Put this to the head and from two or three pounds of scrag or trimmings of mutton perfectly sweet; and some salt. Take off the scum very carefully as it rises; and the broth will be as limped and white as any broth made of beef or mutton. When the head has boiled, rather more than an hour, add sliced carrot and turnip, and afterwards some onions and parsley shred. A head or two of celery sliced is admired by some modern gourmands though we would rather approve of the native flavour of this really excellent soup. The more slowly the head is boiled, the better will both the meat and soup be. From two to three hours boiling, according to the size of the head and the age of the animal, and an hour's simmering by the side of the fire, will finish the soup. Many prefer the head of a ram to that of a wether, but it requires much longer boiling. In either case the trotters require less boiling that the head. Serve with the trotters and sliced carrot round the head."
Nothing is ever really lost to us as long as we remember it.
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Re: Our Men's Aussie Kitchen - Recipes

Post by Hughie »

I'll take that into the kitchen and see if anyone wants to have a go at it PT. :puter //funny
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