Great Australian BBQ Competition Recipe

Queenslander Bush Tucker with an Asian Twist!

aka:  Crocodile & Prawn Stir Fry with BBQ'd Macadamia Nuts

Crocodile & Prawn Stir Fry

When asked by Alastair McLeod, "Why we chose Crocodile to cook, seeing we'd only cooked it twice?"

My response was "We wanted to cook something different"! I actually thought there would be lots of whole cooked fish in the competition. I was wrong! But it was fun a doing a stir fry on the BBQ. We had a little problem with heat, which affected our finished dish.

I had a practice run cooking the Spices, Herbs, Vegetables with noodles & the Sauce & loved the flavour. 

Next we had a practice run at my home with a few friends tasting the dishes we tried.This time we cooked the crocodile. Now I'd seen a post by Brendan a chef cooking crocodile in Lemon Myrtle 3 mins each side. 

Preparing the Ingredients

we decided to sprinkle the croc with some 'bush spices' sear each side on the BBQ, take it off & rest the slab of meat until we added it back into the stir fry.  

I figured if I sliced the meat paper thin, it would keep to a tender consistency. The judges, Chef Dominique Rizzo, Alastair McLeod & Queenslander Billy Moore,  recognised this when judging. I've cooked it several times now & as long as I slice it finely, it is tender to eat, but I can't say I've mastered cooking crocodile. In saying this, it's still delicious & worth trying. The closest meat I can compare it to is Chicken. So not so scary to try afterall, & really takes your guests back when you tell them your serving crocodile. 

The Stir Fry preparation takes about 15 mins & when cooking a smaller serve for 4 people another 5-10 mins depending how you move through the steps.

Ingredients: 
400 gr piece of crocodile
20 green prawns
3 sections egg noodles (pictured)
 oyster mushrooms ( not available when I cooked this time)
Coriander, Garlic, Spring Onions, Ginger, Chili
Vegetables of choice
Bean Sprouts
Fresh Coriander,  Macadamia Nuts,                                                                                                       Hoisin Sauce, Soy Sauce, Sesame Oil.

Cooking the Noodles &
Frying the spices, Prawns & veggies.

 Step 1. Prepare vegetables (cut finely)

         2. Mix coriander, garlic, ginger, chili & spring onion 

          ( using fresh ingredients, chop & pulp with a mortar & pestle)

         3. Sprinkle croc with Bush Spice mix

         4. Use some of the crushed mixture to prawns (step 2) 

         5. Heat BBQ, add sesame oil, sear croc both sides for 1 min each side , set aside & rest.

           Add oyster mushrooms to the hotplate & brown the macadamia nuts, then set mushrooms & nuts aside.

         6. Bring water to the boil & add noodles. At this stage it all starts to come together.

         7. Add sesame oil to hotplate, add crushed herbs to plate & prawns, turning to cook,               add vegetables and stir.

          8. Add 4 tablespoons of Hoisin Sauce, a sprinkle of Soy Sauce,add the noodles

          9. I sliced the croc finely while Jeff stirred the stir fry, the croc was added, the                              macadamia nuts, sprouts & some fresh coriander.

 The photo in the heading is the larger dish I prepared at a BBQ with my very special Aunty Annegret & family. 
For serving I used those takeaway noodle boxes (that's another funny story) & chopsticks. 

There is no reason why you can't add a can of coconut milk to the last step of this recipe. 

Chicken & Mango Stir fry

Trophies 

One of the chicken dishes in the blind ingredient comp

In Front of the judges!

ENJOY COOKING!

That funny story I mentioned, was about my bargain chinese takeaway containers I purchased on holidaying in Melbourne. I couldn't help myself, marked down to 20cents for a pack of 8, I bought the lot, while shopping with my sister Heidi for a party. Well do you think I could fit them into my luggage for the flight home. They eventually made it to Brisbane by car. It made a very funny story at the time, having a goof laugh at me.Don't worry I'm always having a laugh at myself. 

Greek Lamb Rump

 Greek Lamb Rump

What your Favourite Cut of Lamb? 

How do you choose the cut of Lamb you'd like to cook? 

Rack of Lamb or Lamb Cutlets

Lamb is delicious when cooked on it's own, without marinades, salt or seasoning. The meat tends to have a mildly salt flavour of it's own.

A Rack of Lamb or the Cutlets are a sweeter milder flavour of Lamb.


Originally we stuffed the Lamb Back-strap with Feta & Spinach, when cooked the cheese melts & produces a lovely sauce dripping from the meat.

Now we stuff the Lamb Rumps with the Feta & Spinach. It's more cost effective, easier on the pocket & the Rumps provide a richer flavour, yet tender & juicy.

Lamb Back-straps - Loin of Lamb

Lamb Rumps with Feta & Spinach

We named this dish
'Greek Lamb Rump'







                                When I entered the Great Australian BBQ, Jeff & I had to come up with a Lamb Dish for the BBQ. We cooked up the different cuts Jeff with the Lamb Cutlets with Jeff's home-made marinade. They were delicious, sweet tasty & tender.
I cooked the Greek Lamb Rump & once again, the Lamb was full of flavour, meat richer in flavour compared to the cutlets.

Greek Lamb Rump

Due to the richness of the Lamb Rumps Flavour we decided to go with
the Greek Lamb Rump. Jeff & I were happy with the dish we presented, we didn't win, but we know our dish was Delicious.

My Mediterranean Cous Cous accompanied the Lamb Rump.

My Family's White Pasta!

 One of the first recipes I learnt to cook from Nonna, was White Pasta. This the name I know it by, I make a similar dish that I call White Rissot, not Rissotto, drop the o. That's how I remember hearing the word. Anyway, that's another recipe..

White Pasta?

This is a very simple, quick & tasty meal. I use fresh ingredients, (not the cheap garlic) fresh rosemary, from the garden. In Ayr Nonna & Nonno  had hedges of rosemary growing, the soil was sandy, which allows good drainage. With the additions of onions & butter, to fry these ingredients until golden brown.

Ingredients: 

                     4 cloves of good quality garlic

                     1 stem of fresh rosemary

                     1 large onion

                      butter

                      1/2 cup of  frozen peas ( I have used dried peas)

                      400gr  pasta

                      salt & pepper

                      parmesan cheese, (Romano cheese is great for more flavour)

                      extra ingredients I've added are mushroom & bacon.

Boiling the pasta& frying the onion, garlic,
 rosemary in butter +  more

 Method of Preparation.

1. Chop or crush garlic, dice onion, break off leaves of the rosemary.
2. In a large saucepan, boil water &add a teaspoon of salt. Add pasta to the boiling water, stirring until it stays separated. If using dried peas add to the pot when you add the pasta or the frozen peas can be added 5 minutes into boiling. Once the water is boiling furiously, I put on the lid & turn the stove down so the water simmers.
3. Heat a frying pan & add a good dollop of Butter, add the onion, garlic & rosemary.
4. When the onions change colour, add bacon, brown, stirring to keep ingredients from burning, you can lower the temp to allow flavours to blend & cook through. Add mushrooms & finish cooking.
5. At this stage I add a little more butter, some salt & cracked pepper to help spread flavours mix through the pasta.
6. Drain Pasta, return the pasta to saucepan,
7. Add the ingredients in the fry pan to pasta.
8. Add the Parmesan Cheese & mix through the pasta.

This recipe is easily adapted to individual tastes, you can add extra garlic & cheese. My family love this dish. My pantry usually holds all these ingredients, so I find if It doesn't seem like I have anything in the fridge, which is the kids favourite catch phrase, I can whip this up quickly.

Kerry's Fried Rice

   

This is the recipe I watched my dad cook as a child, he taught me how to cook this many years ago.

 I prepare all my vegetables, depends what I have in the fridge or pantry. A great addition to the pantry is packets of Dried peas. Not the split peas meant  for soups. Dehydrated Peas, though frozen peas are great also. I like to have can of corn in the cupboard as well. I have a supply of stock cubes, rice, soy sauce, salt, pepper & if the family likes the flavour, 5 spices. Dad didn't add stock cubes, I add them sometimes for added flavour.

 Ingredients: In this recipe I used
4 cloves chopped garlic
1 diced onion,
1/2 diced capsicum
1 grated carrot
1 chopped shallot
1 can of corn
2 cups of long grain rice
                                                      soy sauce, 2 stock cubes, salt & pepper to taste.
                                                      some vegetable oil to fry rice & a jug of boiled water.
Step #1. Prepare ingredients

Step #2. Add a little oil to pan, fry the crispier veggies first, onion, capsicum, garlic adding the other veggies in turn. I add the grated carrot & shallots at the end of cooking. Remove the veggies from pan. 

  Step #3. Add some oil to hot pan, then add in rice, stirring until lightly browned. Next step is to add some of the boiled water gradually to pan. Stir & let the rice absorb the water, adding more water as it is absorbed. I add the stock cubes, salt & soy sauce at this stage. As the rice becomes tender, I put the lid on to allow the moisture be absorbed. The rice shouldn't be soggy & have a slightly nutty texture. 

 Step #3. Mix the vegetables into the rice, topping with some of the green shallots leaves. You can also use fried onions for more flavour & texture. 

 Adding 5 spices will give a more authentic Asian Flavour. I've always used long grain rice for Fried Rice.

I find boiling long grain rice & storing for the next day, can  leave the rice very dry & not very edible. It does moisten if I use it to make a fried rice using the method of adding cooked rice into the oil, adding soy sauce, seasoning & vegetables.

I cooked some Honey Soy Chicken Drumstick in the oven to be served with the Rice.

Jaimi's my in-house Critic today!

Fried Rice is a great meal to prepare ahead of time. Great for parties, snacks, lunch boxes & tomorrow nights dinner. Hope you enjoy cooking it, using whatever you have in stock or to the families tastes.

A Fennel Snack!

My mum-in-law, Lena, put me onto this snack.

I trimmed & washed the Fennel Bulb, trimming the root off the base so the stems separate easily. Cutting the stems into strips, I squeezed a lemon, added some Olive Oil, Salt & Pepper, mixed & poured the mixture over the Fennel Strips. 

 This is Delicious & I store this in the fridge until I need a snack.

Fennel has a sweet & very mild aniseed flavour. The Aniseed flavour comes from anethole, an aromatic compound also found in anise & star anise.

Steve makes an Italian Sausage with Pork, Salt, Pepper & Fennel seeds.

Bec reckons it would be nicer with Celery! Maybe it's an acquired taste, but I Love it!

Cheese Please!

30 minutes notice that visitors are arriving or just need a snack?

This is a really easy recipe to make cheese. My daughters responses were Really! Yuk! Delicious! & it was as simple as that.
When there is very little in the fridge or pantry, make sure you always keep some tetra milk & vinegar in the pantry. This recipe is very quick & more economical than bought dips. You can flavour this in so many ways, it'll never be boring. 
Ingredients:
4 cups of full cream milk
lemon or vinegar
pinch of salt
spring onion or choice of flavours

Step#1.  I'm going to make some cheese, Bec! "Really"!

Pour 4 cups of milk into a small saucepan, bring to the boil. I used lemon juice (vinegar does the job also) & added it to 1/4 cup of water. When the milk just starts to bubble add the salt & lemon juice, then stir. The milk will separate

straight away.   

Step#2. I rest the sieve on a larger bowl, then start pouring the milk into the sieve. The fermented milk will stay, while the liquid drains away. I used a large spoon scooping the white curd away from the side of the sieve to allow quicker draining. Bec comes over to investigate, " YUK"!

This photo shows the straining steps, just rest the sieve on the bowl while it drains.

Step#3. I carefully folded in spring onions or any flavour you like, chilli, paprika, whatever you have in the pantry that works. I prepared some wide vegetable strips to pick up the cheese & added some rice crackers. Now it was time to taste the cheese. Bec very gingerly tasted the cheese & was pleasantly surprised with the Cheese.

Becs reaction? "Delicious"!

The consistency of this cheese is a cottage cheese. 

Well, I hope you enjoy making your own cheese.

A little more about Monika & my Journey into Social Media!

It was brought to my attention, how my blog could be good exposure for Courtney's Quality Meat. 

While this is true, it wasn't my 1st motivation. 

Last year my dad passed away as a consequence of Dementia/Alzheimer's, over the last 5 years his mind failed him increasingly. At the very end, when we placed him in a nursing home, 2.5 months before he died, Dad knew where he was. He couldn't look after himself, up until the home we (my sisters) were taking care of dad in his own home. 

At the home, it was a locked up facility, you couldn't fault the staff, but dad knew exactly where he was. He always was very stubborn about entering a home, he couldn't speak very well, but he'd gesture wildly with his hands & utter words to the like 'idiots' & want to go home. Dad was aware of the other patients inabilities, even though he couldn't dress, bath or toilet himself properly. We had to assist him with meals as most of the time he'd lost the ability to use forks & knives. 

So understanding how late a stage of his illness, he was in & yet he was still aware of where he didn't want to be! 

I understood the few words & gestures dad could say & do, but to an outsider, they would only see an old useless man. He was my dad.

Now while it only seemed like his memory had been causing him problems in the last 5-6 yrs, I recognised, now, that when he was in his 50's he would ask me questions about "what we were doing?" Dad had asked my sister the same question & been given details of the event. At the time we thought he was just checking up on us. 

On recognising his behaviour & knowing, my own memory was very vague, I've been trying to learn a little of what the younger generation take for granted. 

 Computers have been mind boggling!  

I have been determined to master the basic skills required to turn on & manoeuvre a computer. As with everything I ever learnt, I need to repeat it over & again to retain the information.
 After being burgled for the 3rd time & losing my laptops twice, the new laptop came with windows 8 & a touch screen, but runs slower.
 So I've learnt to be patient while loading occurs. With a very small budget (NIL) I've endeavoured to start up our web page, thanks to Tash, my daughter in law. I've still got to try & add updates myself.
Next step, I started a FB business page. In the process, I've been following classes, webinars & following groups specific to helping on social media. For me it's been a slow journey, procrastinating & busy with life. I test out the posts,to see which ones work better. I would love to build an interactive audience, that talks cooking, recipes & share viewers meal photos as well.

Hence the next step, Nonna's Apron, my blog!
Thanks to my niece Alissa, who started me off & will help anytime I call. It's time-consuming preparing, uploading my photos, taking more photos when I cook, also cooking more for my photos! BUT I've always wanted to write, so this is my outlet. I'd love to do a workshop on blogging. Maybe my next Goal. I'm also trying to delve into the applications that came with Windows 8, photo apps & learn how to edit my photos.

Marketing with social media is a very broad. I've posted on google & yet don't know what that looks like. I'm tweeting but need to learn more about hash tags etc. I'm a bit of a Twit when it comes to Twitter, knowing my tweets are going out, but not sure Where?

Lena went down
a water-slide the 1st time
 on her 80th birthday!

By the way! If you want to buy something useful for the older Generation, consider a Tablet, yeh not one you swallow, the electronic sort! Does that compute? My mum in law, Lena, turned 80 in  January. Several years ago, we bought her an iPad, there were a few hiccups while learning, but it opened Lena's world up. While we do sit with our heads in our tablets sometimes, we do communicate often. We Skype, we Face Time, we email, & we follow each other on Facebook. :)

My Wonderful Family minus Shayne!

So marketing with social media is my aim, but I've a long way to go!

The blog is also a memoir of recipes for my children & grandchildren.

Ha, Ha, Me a long time ago!

I do have a Wish List, besides the learning.
1. Attend another cooking class with May Issac in the Kenmore Hills.
2. Go on a Tour to Sicilly with Dominique Rizzo.
3. Take my girls & grand-kids to Sydney for a family holiday.
4. Learn to experiment with my cooking.
5. Attend some Art Classes.

Did I mention I'm a Hairstylist & that it's my other Passion?

Now I'm off to the Kitchen to make & photograph, Cheese!
By the way, again, I'm a bit of a joke in the family, always photographing food. " Hold on I need to take a photo"! I'm sure on my headstone, they're going to write, " Hold on, just 1 more photo"!