Meatballs in tomato sauce on the Weber


This was one of those times where I wanted to fire up the BBQ but I needed to do something different than the ol’ standards.

Enter the meatballs.

Meatballs are absolutely banging when they’re cooked in any type of BBQ, and also tasty as when cooked in the oven. The choice is yours. But these meatballs? These meatballs were desitined for the Weber kettle today.

NB This recipe for meatballs is not one my own brain created, but in fact it is a recipe given to me by a previous employer who is of Italian descent. When I say recipe, I do believe there was not so much a recipe as a (very) short list of ingredients… two ingredients in fact; “ricotta and pinenuts”. I think maybe she was losing her mind a little and was just muttering some random words to herself as she walked by, never-the-less I took this as a sign from baby Jesus himself that I should be putting ricotta and pinenuts into my meatballs. So into my meatballs the ricotta and pinenuts went.

Also, just remember meatballs are so easy to make even a child could do it… so, well, you know… don’t be afraid to get your kids to help or even force them to take the whole process and make it their own.

All of the good things

Those balls all rolled up and bally looking

Just having a little simmering-over-the-coals party

MEATY BALLS

(serves 4-5)

500 g beef mince
500 g pork mince
1 onion, peeled and finely diced
2 cloves garlic, crushed
1 cup fresh ricotta, crumbled
¼ cup pinenuts, lightly toasted
¼ cup currants
1 teaspoon ground coriander seed
1 small handful of parsley, chopped
1 sprig rosemary, chopped
1 teaspoon dried oregano
Zest of half a lemon
2 slices sour dough bread, crusts removed, processed into coarse breadcrumbs
A big pinch of salt and pepper
3 cups of your favourite pasta sauce – Dolmio, tomato pasatta, nona’s home made special tomato sauce, tinned tomatoes or heinz tomato sauce (depending on your own personal preference and presence of taste buds) – tomato pasatta wsa my choice
Grated parmesan, to serve
Soft polenta, to serve

Preheat your BBQ or oven to 200 C-ish (390 F).
Saute onion and garlic until softened and just starting to colour.
In a large mixing bowl combine all ingredients excpet tomato sauce and mix until amalgamated.
Roll your meatballs*. I rolled mine somewhere in the vicinity of the size of a golf ball.
Pour your sauce of preference into a baking or casserole dish that will fit your balls (heheh).
Place the meatballs into the sauce and then into the BBQ or oven for somewhere between 45 and 60 minutes.
Check to see if they are cooked by whatever method you see fit.
Check seasoning in the sauce and adjust if necessary.
Serve on soft polenta with extra sauce, a splash of oilve oil and grated parmesan.

*there is no ‘wrong way’ when it comes to rolling meatballs.

Really good meatballs

Chicken and Prawn Pad Thai Noodles for your New Years Resolution

chicken and prawn pad thai noodles
If making Pad Thai was your New Years resolution then this is a story for you… read on my friend, read on.

It’s time to say goodbye to 2015; the old suit, last years fashion and the out of date milk… or maybe just plain old out of date, and hello to 2016; the new puppy dog, the fresh threads, the shiny new car and the virgin princess.

That’s right, the New Year has welcomed it’s own self into our lives like a cheeky little gypsy squatter. Yep, 2016 is here and it is here to stay. Now is probably also a good time to bring to point out that it’s not just for Christmas, it’s for life… or at least the next 365 days…

I know it is customary in these times we live in, to make a resolution of some description. You probably want to better yourself and just make yourself a nicer person to be around and I think that is kinda reasonable because let’s face it, you are a bit of a dick but I’m sure with a good positive attitude and the help of the New Years Resolution Gods you can overcome this little hurdle and push on to become a more bearable human being.

Me on the other hand, I’m not really bothered with that whole resolution thing. Too worried about failing at this shit one more year so just staying well away from the whole thing… Well, maybe that’s a bit of a lie (bare with me here). Not more than two weeks ago my brother Matt did send my a pic of a classic Thai noodle dish called Pad Thai that he had made for his dinner. The pic made me want Pad Thai… I could taste it and I knew that with my self judged pro rank at making this aforementioned dish, it was something that I would need to cook for myself (and possibly 14 other people because, like it’s Italian cousin the pasta, this is one of those dishes that I always cook a heap too much of… the neighbours don’t seem to mind though).

Right there and then I decided that I would make Pad Thai on New Years Day. That was my New Years resolution and I was going to try my darndest to stick to it and it was indeed a resolution that was swiftly and efficiently fulfilled.

New Years Day dinner equaled a big fat wok full of prawn and chicken Pad Thai with chilli jam, some soy and garlic greens and Thai-esque coleslaw. I am fucking ruling at 2016 already. Bring on the rest of the year!

Prawn and chicken-y goodness
Prawn and chicken-y goodness

Those garlic and soy greens
Those garlic and soy greens
That Thai style 'slaw
That Thai style ‘slaw
Those Pad Thai noodles
Those Pad Thai noodles

And a close up of those same noodles
And a close up of those same noodles

PAD THAI (serves at least 6 as part of a banquette)

Some dried flat rice noodles (however many you reckon because let’s face it; it really doesn’t effing matter how much you soak because it’s always going to be enough to feed a medium to large Thai village anyways), soaked in warm water until just cooked but still a little firm in the middle AKA al dente. Or, if you’re lucky enough to have some fresh rice noodles with-in your grasp, you go ahead and use them
10 large king prawns or possibly lobster (if the extra cash in your pockets is weighing your pants down and you’re starting to look a little too much like a 90s homeboy) peeled, de-veined and chopped into 2-3 pieces
300-400g chicken thigh (for me) or breast (for other people), chopped into small bite sized pieces. It is also totally feasible to use the left over roast chicken from last night, which is what I did actually do
2 tablespoons each salted radish (chopped) and dried shrimp
4 eggs
1 bunch garlic chives, chopped into 1 inch pieces
Pad Thai sauce (recipe below)
Bean shoots, coriander, crisp eshallots and roasted peanuts
Lime, fish sauce and chilli jam (a recipe will follow in the coming days/weeks) to serve

• Get your wok hot. I mean hot. Like the super model crisping up in the midday sun sans Evian hot. Add a splash of oil and then crack the eggs in and scramble them really fast. Once they are cooked put them on a plate and set aside
• Add a little more oil and let the wok heat up again. Add the prawns, chicken, salted radish and shrimp and fry for 1 minute
• Add the noodles and egg and stir fry for another minute
• Now add most of the Pad Thai sauce (reserve a little to adjust seasoning at the end if necessary), a handful of coriander and bean shoots, and a few garlic chives, crisp eshallots and peanuts. Toss
• It is now one minute later and your Pad Thai is ready
• Check seasoning and adjust with reserved Pad Thai sauce if necessary
• Serve garnished with extra garlic chives, bean shoots, coriander, eshallots, peanuts and heaps of lime for squeezy tang
• Good work

Pad Thai Sauce

¼ cup fish sauce
¼ cup tamarind puree
½ cup grated light palm sugar
• Whack it all in a jar and shake it up until the palm sugar is dissolved

That’s it; Pad Thai like a boss. Stay tuned for our foodisthebestshitever Easter food ideas real soon… only three months ahead of time – just like the supermarkets!
chicken and prawn pad thai noodles

Rueben-ish Sandwich

reuben sandwich
Today I will instruct you on how to make my version of the Reuben sandwich – a sandwich made famous by someone, but it is one of those culinary historical events that are damn near fucking impossible to pin down one actual origin for. Thus I shall be calling this a Reuben-ish sandwich, as I shall be basically making it with ingredients I have on hand and/or are readily available in the Northern Rivers of New South Wales, and not even referring to any type of kitchen tested, pre-typed, recipe AKA. I shall be winging it.

Since making this sandwich I have well and truly fell in love with this Russian dressing business. Once again I have created my own version of said dressing, thus it shall be known as the Russian-esque dressing.

Oh yeah, and I put some really nice ham in there too, just because I really like the idea of ham in this sandwich/burger and not at all because that is what goes into a Reuben sandwich. This shit just keeps getting better and better!

I will be putting all of these almost-Reuben sandwich ingredients together using sorta-sense-making sentences.

So as you should be able to see by now, this is the usual miss-matched, slung together, fly by the seat of your pants, shit you have grown to expect from foodisthebestshitever. You’re welcome. For what I’m not sure, but you truly are very welcome ☺.

Pile it up exactly like a bossss
Pile it up exactly like a bossss

Get your pickles ready... I will give you the recipe for these in a post or two
Get your pickles ready… I will give you the recipe for these in a post or two

Nommy nommy goodness
Nommy nommy goodness

MY REUBEN-ISH SANDWICH/BURGER

3-4 slices pastrami (or I am been led to believe that corned beef will also do a grand job here)
2-3 slices decent ham
1 slice Swiss cheese
½ cup sauerkraut
A good slather of Russian dressing (recipe below)
A burger bun or sliced bread
Some pickles and potato crisps to serve

• For toasted sandwich stylee; put everything together between two slices of quality bread (rye is traditional, but I’m pretty sure this whole thing is about giving traditional a “cheeky one” roughly from behind, so just use whatever bread you damn well feel like), get a little butter and oil in a pan over medium heat and then fry sandwich for 2 or so minutes each side until browned and toasty and warm. Once again, eat it in your face
• For the burger stylee; heat the meats through in a pan over medium flame. Once warmed pile meats on top of each other so they will fit in your bun and put cheese on top to melt a little. Put meat pile onto base of burger bun, put sauerkraut on top and then Russian dressing. Eat it in your face

RUSSIAN-ESQUE DRESSING

1 cup mayonnaise
¼ cup tomato sauce (ketchup)
¼ cup diced onion (from roughly ½ small onion)
¼ cup chopped dill pickles
2 teaspoons yellow mustard
1 teaspoon each Worcestershire sauce and hot sauce

• Pulse all ingredients in a food processer until combined or chop the onion and pickles nice and fine and mix it all together in a bowl
• Left over dressing is relly good to dip chips (French fries) into, or pretty much just put it on everything…

Bye bye
Bye bye

Campfire (or possibly home oven) Chicken with Broad Beans and Bacon

chicken with broad beans and bacon
“You may sleep like animals and smell like animals, but you shall eat like men”.

Well, I heard through a friend of mine that that is indeed what Jesus said and by jeepers I do believe I agree with that man!

I am more than happy to sleep on the floor with nothing but a rolled up old tee shirt that I had been wearing for work on the two days previous, and nary a blanket or mattress in sight, on the odd (or possibly way too oft) occasion that I’ve indulged in one too many tipples of the white man’s devil water and nodded off (passed out) on the floor while searching for my bed… which is coincidentally in the same place it has been for the last 5 years… I’m sure there should be some kind of ingrained memory thing there, but no.

I belive I told you to put coals on the top of the camp oven too...
I believe I told you to put coals on the top of the camp oven too…

That same minimal necessity sleeping theory is also applicable for camping. I will sleep on the ground (although that tune may be sung a little differently as I grow older), wear the same clothes and bath in nothing but the sweat dripping from my own pores for as many days as need be but just before I can no longer see modern civilization from the brink of Lord of the Flies syndrome I will cook up a damn fine meal that I shall devour like some kind of strange red bearded camp royalty and bam! I am human again.

Ready to bring you back from the brink of Lord of the Flies syndrome...
Ready to bring you back from the brink of Lord of the Flies syndrome…

It’s not hard to eat well while you’re camping, it really isn’t. What is hard is a brick. Bricks are very hard, but eating well while camping is not. Argue that point with me why don’t you…

Certainly no brick
Certainly no brick

Something as simple as camp oven chicken for example, can be lifted to dizzying new heights if you remember to pack a little ham stock that’s been in the freezer since last Christmas and way too many broad beans from the garden. It’s about the fore-thought – past Graz looking out for future Graz and all that. I’m certainly not implying that all of your camp meals should be like you’re staying at a five star resort, because then let’s face it – you’re going to be needing a bath robe and a little mint choccy on your pillow too and, although I am more than happy to be designated camp cook, you will not be receiving room service from me… lip service possibly, but room service definitely not. So you just get your own ass organized and pack a couple of ingredients for your tromp de monde camp dish then you are coming out on top… and in the orgy of camp cooking, on top is indeed a good place to be.

Cook it before I shoot you with my beer gun
Cook it before I shoot you with my beer gun

CAMPFIRE CHICKEN with BROAD BEANS and BACON (serves 4-6)

1x 1.6kg chicken of prime origin
3 rashers bacon
1 brown onion, diced
1 carrot, diced
3-4 cloves garlic, chopped
2-3 cups broad beans podded from what looks like way too many broad beans for you and your family but trust me, it isn’t (if you can’t get them fresh, frozen are readily available and would do the job also)
2 cups ham stock
Salt and pepper

• Saute bacon, onion, carrot and garlic in a large camp oven (dutch oven) until just starting to colour
• Add your chicken and ham stock and season that sexy beast well
• Put the lid on your camp oven and keep it on med-low coals, with a layer of coals on the lid, for 40-50 minutes
• Sweep coals off the lid and check the chook… it should be pretty close. If not, put the lid back on, cover with coals and leave for another 10 minutes. Repeat the sweeping and checking…
• Once the chicken is done add the broad beans and simmer uncovered for another 10 minutes
• Serve the chicken with bread that Jennee baked in the camp oven earlier that afternoon (not showing off or anything) and tune in to the pretty sounds of the bush at sunset
• Aaaaaahhhhhhhhh

Listen to the beautifulness
Listen to the beautifulness
Oh, and then eat some bastardised smore type thing for dessert
Oh, and then eat some bastardised smore type thing for dessert

PS this could be done in a baking dish in the oven at 180C for the same times…