A couple of weeks ago on the Cooking for one Facebook group I administer, BP shared a post about Coles southern fried chicken pieces. In that post, BP and her family enjoyed a packet of chicken pieces. I’d seen them in the poultry display case at my local Coles and thought, at some stage I’m going to give them a go.
Dedicated to BP who I’ve known since our days at Sunday school in Brisbane. BP and her family now live as primary producers in regional Queensland.
Slow cooker boneless rolled lamb shoulder seemed to make sense today. I’m on-call and working from home. It’s raining and cold. The slow cooker made sense.
Dedicated to friends who keep me happy
I bought a large enough piece of lamb to provide sufficient sliced meat for lunches during the week. Leftover lamb, cheese, and tomatoes will form the basis of my work lunches this week.
Traditionally with lamb herbs like rosemary, thyme, and garlic seem to complement the strong flavour that lamb imparts.
Continue readingHave you ever heard of iron-clad pork belly? On Thursday night, over on Random Yummy, I posted a recipe demonstrating how I tied two stainless knives either side of a strip of pork belly to keep the meat tender and juicy while the crackling got crispy and crunchy.
Dedicated to my American friends given today is 2020-07-04 and it’s American Independence Day. It’s also the birthday of a Tweep I follow, viz., Kate Kate bought toilet rolls for her birthday.
This post describes my first pizza 🍕 dough. I can’t tell you how many pizzas I’ve eaten in 55 years. I’ve never made one though. I remember as a young man I could eat whole large pizzas with ease. I loved eating a pizza on my own or with friends. I happily ate pizzas with all sorts of toppings so long as there was cheese.
Dedicated to GC who tempts me out of my comfort zone. I even bought a rolling pin today.
🇮🇹 🇮🇹. 🇮🇹
I don’t normally beat my meat to get it juicy and tender. I was watching Jamie Oliver on TV last night and he made a dish with chicken breast, breadcrumbs, and garlic. It involved using a rolling pin to beat the meat to tenderise it and to beat the breadcrumbs and garlic into the meat.
Dedicated to Jamie Oliver
