Category Archives: Con-fusion cooking

How to F**k a Duck – and make Really Good Duck Soup.

I was disappointed the other day in the outcome after faithfully following an on-line recipe for slow roasted duck, that promised tender and succulent duck meat. The recipe was as follows: How to Roast F**K a Duck: The Basic Technique: (AKA … Continue reading

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Slow Cooked Chicken and Shiitake Soup

Whenever I cook a whole chicken, I save the bones and carcase for stock.  I put the eaten bones in the freezer until the carcase is bare, unless I pull all the meat off immediately to refrigerate or freeze.  If … Continue reading

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Smoky Tandoori Paste

I see cooking as an Experimental Art.  If I have a cooking style I am thinking  maybe I am an impressionist.  I start off with an impression of what I want to cook based on some professionally prepared dish I … Continue reading

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Sunday Roast: Beef and Stuffed Butternut

Stuffed Butternut Squash Or Stuffed Pumpkin… Cut across the neck of the pumpkin about where the top of the seed cavity should be. Scoop out the pith and seeds. Salt and pepper Fill the cavity with (for example): Vegetarian: Any … Continue reading

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Blue Tarte Flambée

Known as flammekueche in Alsatian and flammkuchen in German, tarte flambée is incredibly simple. Typically made on a piece of thin, rolled-out bread dough, it has only three other main ingredients:  cheese,  onion, bacon. This not-pizza is traditionally made with fromage blanc.  But I … Continue reading

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Lightly Glazed Pork Fillet

A little Sunday Dinner indulgence.  Variety from the plain diet of the last week. This recipe uses some of my favourite kitchen appliances:   The awesome and convenient Turbo oven ($50 from the Halls Creek postshop) a rice cooker and a can-opener.  … Continue reading

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