Recipes

[Doc Vernon]

Ok Wilkie, (its all yours now)
Now i have had this moved to the new Thread its over to all the Lads to come up with some good Recipes!
Thanks to Brian for this new Thread!
May be we can get something good to eat after this !
Cheers

PS Now Lads can we please keep this to just Recipes! Other comments can always be put on the Off Topic Forum! Thanks!

[Doc Vernon]

South African Boerewors!

Here is something that some may like to tackle!

1.5kg Lean Beef
1.5kg Good Pork
500grams Speck (Bacon Shank) ask your Buthcher!
50ml Whole Coriander
25ml Salt
5ml Fresh Ground Black Pepper
2ml Grated Nutmeg
150ml Viniger (a must)
+- 90g Large Size Casings (thick casings) (also from Butcher) If you have too much over it can be kept for ages in Salt in the Freezer!

Method

Scorch,Grind and Sift Coriander
Cut all meat into 50mm Cubes and combine with with all remaining Ingredients except the Speck and the Viniger

Now Mince the Meat and Ingredients as above with a Co**** Grinder.
Dice the Speck into small cubes about the size of an old Ticky Piece!
Add the Vinigar and Speck to the Meat now and mix all together thoroughly but lightly!

Now add to casings in continiuos lengths,not like normal size Sausages!

This should make three 1kg Lengths!
Keep in the 1 KG Length and roll into a Spiral type shape!

Thats it!
Ready to either cook in a Non Stick deep pot,but best is to have it on the BBQ!
Enjoy!

You can spice this up as well by adding 25ml Hot Curry Powder! as an nalternative!

Note well
You can keep this Suasage (Boerewors)uncooked for a long time in the Freezer because of the Vinigar content it preserves it !
I have personally kept Boere for up to nsix Months in the Freezer! Just thaw overnight at the bottome of Fridge if wanting to use it the following Day!

[Doc Vernon]

Toad in the Hole

250gram Boerewors cut into small Pieces
250Gram Bacon (Rindless)

Batter

120gram Cake Flour (250ml)
2ml Salt
2 Eggs (Beaten)
200ml Milk
50ml Water

Method

Roll Bacon into small tight rolls and Pin with toothpicks
Place portions of Boerewors vinto Oven Dish and bake in preheated Oven at 200c for 10 Min.

Meanwhile prepare batter

Sift Cake flour and salt together
Beat Eggs and all the Liquid together
Make a hole in the flour pour liquid into the Hole and Mix to a Smooth Batter
Refrigerate for 30min
Mix well before use !
Remove toothpicks from Bacon rolls and pour the Batter over the Wors and Bacon.
Return to Oven and bake for another 30min!
Serves 4 Enjoy!

[Doc Vernon]

Campsite Curry Boerewors!

500 gram Boerewors
2 Cloves Garlik (crushed)
2 Onions chopped
15ml cooking oil
2ml chilli powder (or more if you like it Hot)
250ml Meat Stock
15ml Tomato Puree (Fresh Tomatoes can also be used cut up fine)
30ml Lemon Juice
2ml Fresh Ground Black Pepper
5ml Salt
3 Potatoes Cubed about (20mm)
4 Bananas Sliced (Firm Bananas!)

Method

Grill Boerewors over hot Coals untill nearly done
Put aside and keep covered!
Meanwhile Sautee Garlic and Onions in a small pot over the Coals!
Add Chilli Powder and Curry to the Sautee and fry lightly!

Now add heated Meat Stock,Tomato Puree (or the fresh Tomatoes)
lemon juice ,salt and pepper
Add Potatoesand Wors and simmer for 20 Min over Coals!
Add Bananas mix lightly heat to just before boiling!

Serve with Buttered Wholewheat Bread! bYummy!!
Should serve 4 people!
But with our apetites who knows haha!

[Geoff Anderson]

Hi Vernon.
Message from the Boss, Please can you tell her what is Slat and Speck ? as we have both never heard of them. Then we can try out your boar warts.
Geoff

[Louis the Amigo]

Hi Shipmates' Hi Geoff our kid, Hi DR Vernon, Ref Dinas powis or better know as dinky poo, any one from there is a member of the golf club , so never give any thing away it all goes on green fees'.Dr Vernon I have you down for the ships doctor job on the Virual ship. NOT the chief cook but you cant keep a good man down? you must learn to give other people a job or you will end up like me, in the breakers' yard

[Dennis McGuckin]

Les and x Taffy 2,
Couple of bloody comedians aren't you.
Looking forward to seeing you on Britain's got talent.
Course in you case, you don't. ha ha. Should fit right in.
Den.

[Keith at Tregenna]

In my time Dinas Powis was regarded as a high class residential area, the local chippy / chipper "The Barbecue Grill" was not allowed to sell fish, to avoid odours in the village. But," Scampi" ( breaded and deep fried Dublin Bay Prawn's) were OK? The Barbecue Grill did not actually have a grill and did not barbecue either - but, was a fish and chip shop in all but name, but without the fish, nearly.

Still a quaint old village and full of memories from my youth, two train stops from Barry Dock and a better class of youth club etc. Dinas is still firmly situated between Barry and Cardiff, but fortunately retains much of it's own identity. I love Dinas and have fond memories of much of my early courting and " Top Totty".

K.

[Colin Hawken]

Sounds good but you obviously don't know the price of meat in the UK.

[wilky]

Bloody hell , sounds a bit a bit good Vernon . Think I would need a translater to go down to my local butchers with me for all the ingedients . Fancy coming over to Knaresborough and cooking it?. We have some great watering holes! Keep them coming .