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Big assed risotto with chicken, chorizo and prawns to impress a crowd
When I pulled myself out of bed this morning I was met with the lingering smell of smoky goodness from our adventures the previous evening (just to clarify they were cooking adventures) and they memories came flooding back. No, that’s a lie. The memories sporadically trickled in like David Hasslehoffs fan mail. A fuck off…
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What becomes of the broken bunnies?
After our effing fantastic flood relief rabbit cook up last night (or two nights ago now) there was still a bit of chicken and rabbit left. I always have fun with leftovers. I wait until everybody has left the house and then I sit back and have a glass of wine and I slowly… No.…
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Rabbit stuffed with chorizo and apple braised in cider… just in case it floods…
At even the remotest thought of being flooded in these days we are smart enough to stock up on a few essential items to make our cabin fever ease itself in all gentlemanly like. That will always include a small nations yearly consumption of alcohol, meat of some description and probably not spam and army…
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Curried Zucchini and Red Lentil Soup for the flood
The flood waters they are coming up once again. Why? Well I’m no expert but I’m gonna put it out there that it has something to do with barometric pressure, precipitation and cumulous humongous… Probably some other stuff too. I should probably read a book about it. Yep. During the night somehow, someone fed our…
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An average rainy old day on my kitchen stove tops…
Clockwise from top right; Good French onion soup (heaps of onions, butter, port, a little balsamic, bacon, beef stock… Or maybe I’ll just use that ham stock over there), Chocolate and butter melts up top (for brownies) while chickpeas cook underneath, Thai spiced pumpkin soup, Moroccan spiced lamb ragout, Fennel and orange purée (for the…
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Lasgane (or lassarnyer)
I do declare that if you start with something delicious like say, a nice beef ragu* alla bolognese and some fresh pasta sheets, and then combine previously mentioned delicious things with big fat layer of béchamel sauce and possibly bake the combination of said ingredients in a 180C oven for somewhere around the 30-40 minute…
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Paul’s Caul… Marinara Challenge for Petebowes.com
Marinara challenge… seafood for Bowes We do love a good challenge here at foodisthebestshitever, and petebowes.com has not only set down a challenge but this fiery young man has been more then vocal, and may I say a little impatient in the waiting for said challenge to be complete. But we really do like the…
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Originally posted on petebowes.com: This is what the guy calls his website, his food blog – foodisthbestshitever – which is fair enough, he likes to cook and eat. Who doesn’t. Maybe his name is Steve, ‘Steve, about a year ago I challenged you to put up a Marinara recipe, ‘ That’s what I wrote back…
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Almost food from an Australian Roadhouse…
Excerpt from the diary of a drunken sailor. AKA Grazza McFilthy Mouth The final day of the holiday. Back to Perth from Albany to fly out at a time that can only be referred as silly. And an introduction for my children to a milestone of the great Aussie road trip; the roadhouse buffet. Aka…
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Mole flavoured dukkah
No, this is not dukkah flavoured with a small, blind animal or a nasty looking girl you met playing pool at the local bogan pub (not today any way), but in fact a dukkah made with the spice, nut and seed mix I was about to add to my Mexican mole (pronounced mol-ay) sauce. I…
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