Category Archives: vegetables

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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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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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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Mushroom & Ham Risotto

This could be made with prawns, chicken or turkey instead of ham, or made vegetarian by leaving out the meat and using vegetable stock.  I had some nice ham on the bone on hand, or it would probably have been … Continue reading

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Vegetarian Fried Rice with Cabanossi Sausage and Bacon

Every vegetarian dish needs meat*. Leave out step 4 if you don’t think so. Most of this is optional except the rice. In a rice cooker cook Basmati rice with garlic, onion powder, and turmeric, using vegetable stock instead of … Continue reading

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