Graham's Grub

[GrahamG]

Re: Graham's Grub

Been at it again...used the WFO for dinner last night:

Garlic mushrooms
Garlic bread
Brie, Bacon and jelly pizza
Chicken Caesar Pizza
Chicken, Jalapeno with Louisiana Hot Sauce pizza.

All delicious with a Rocket salad with a spiced vinaigrette.








Any questions, just ask...

[GrahamG]

Re: Graham's Grub

The Hot One and Rocket salad!

[Greenman]

Re: Graham's Grub

Looks good Graham. Nice to see that you are maintaining your usual high standards. You have set the bar quite high.

[GrahamG]

Re: Graham's Grub

Thank you Steve, it's influence I have from others include you that drives me. Had Tapas last night, in the already hot WFO - lovely...Much more to come this year.

[davemartin88]

Re: Graham's Grub

Lots of interesting items- you're really getting creative. I'm a bit picky when it comes to food but my wife likes to try some new things- I get a lot of good ideas from this forum. We made pizza last night in the WFO (best ever) and have a pork roast in the oven this morning. My BIL was here for pizza last night and I could barely lift his pizza in to the oven after all the toppings and layers- told him he might end up with a Calzone if I lost it going in but it actually turned out quite well. I was a bit worried about the oven as we hadn't used it for a while and was a bit moist. Did a small fire for an hour at the start, then ramped up as usual and no problems.

Thanks for sharing the pictures and ideas.

[GrahamG]

Re: Graham's Grub

Fired the old girl up last night and we had tomato brochette. Lightly toasted the sliced bread, cut the tomato up, mixed with onion and parsley then added to the toast bread and warmed through in the WFO. Then drizzled with balsamic glaze.



Followed with steak with Chimichurri, smashed potatoes and veg - sugar snap peas. leeks and baby sweetcorn.

Steak cooked on Tuscan grill, having been marinaded in a dry rub for 3 hours, left to rest while the Chimichurri was made.

Chimichuri - 1/2 cup parsley, 1/4 cup coriander, 1/4 cup EVOO, salt and pepper to taste mix in a blender and drizzle over steak.

Crashed potatoes - new potatoes boiled, then put into a dish and squished with a large spoon and then sprinkled with parmesan, salt & pepper. Put into the oven to cook through and the cheese brown.

[texman]

Re: Graham's Grub

great ideas and thanks for sharing.
keep the good stuff coming. i shouldnt look at this thread so close to lunch.

Texman

[GrahamG]

Re: Graham's Grub

Last night we cooked couscous in the kitchen, with the chicken and roasted peppers done in the WFO. Salsa and soured cream - delicious!

Kitchen
Couscous - just add boiling water and folk over - easy bit!
Salsa - 1 x red chilli, tomatoes, coriander (cilantro), 1/2 red onion - blitzed in blender until chunky

WFO
Chicken - trimmed and put into a foil dish
Peppers cut into 1/2" thick slices, poured a table spoon of balsamic vinegar over (in a foil dish)

Cooked through then warmed the flatbreads, serve and eat! A nice low calorie meal, getting ready for Spring!!

[GrahamG]

Re: Graham's Grub

Been at the WFO on Saturday and made some garlic bread and pizzas.

The garlic bread was made with a pizza base and garlic that has been soaked in EVOO for 3 months - delicious.....



We also did stuffed peppers with olives, feta cheese, croutons, with EVOO. Warmed through in the WFO.



Then we started with the pizzas, mine was bacon and black pudding - gorgeous!



Then Brie Bacon and Cranberry sauce (my wifes).



It was one of the best pizza's we have made.

[Greenman]

Re: Graham's Grub

That all looks good Graham. Keep it coming!

[GrahamG]

Re: Graham's Grub

Easter weekend we cooked a leg of lamb BUT before I could take any pictures it had all gone

It was 2.4KG and we cooked it at 190C for 3 hours, first we made cuts in the flesh and added slithers of garlic, Thyme and Oregano. The meet was so well cooked it slipped off the bone!

While this was cooking, I too a pork fillet and coated it in Tony's original seasoning. Marinaded for 2 hours and then cooked the pork for 4 hours at 150C - superb!

We had it in buns, with Tabasco with Habanaro and Scotch Bonnet sauce - hot (still feeling the pain 2 days on!).

[GrahamG]

Re: Graham's Grub

A picture is below of the pulled pork, on a roll with Tabasco & Habanaro sauce (bright yellow).

[GrahamG]

Re: Graham's Grub

We fired the WFO up a few weeks ago and we made a pineapple BBQ chicken pizza. I can't take the credit, it was on Pinterest!

Use a slow cooker to cook the chicken and a can of pineapple chunks and some spices, when cooked for ages and it falls apart, shred it and put it on the pizza base, using the same pineapple sauce as a base (instead of tomato sauce), topped with pineapple pieces - so tasty! Forgot to mention topped with bacon!

[GrahamG]

Re: Graham's Grub

Last weekend my good lady was away and I was home alone, so I got busy outside! I fired the WFO up and while it was warming up, I put the BBQ on and made some stuffed hot dogs (stuffed with cheese and wrapped in bacon).

Before.



After.

[GrahamG]

Re: Graham's Grub

While the WFO was warming up, I made some flavored butter - basil and garlic. Let the butter come to room temp and mix in garlic and basil or whatever you have in! Then roll it in clingfilm and store in the freezer.



Then I peeled the sweet potato and set it boiling in a pan.

Went outside, WFO perfect! Put the skillet in with a drop of EVOO, while it was warming/smoking I seasoned the steak with salt and pepper 1 side. When the skillet was smoking I cut a slice of flavored butter into the skillet and put the steak seasoned side down. Seasoned top side and cooked for 2 minutes, turned over and added another slice of butter. After another 2 minutes this side I turned the steak over and spooned the juice in the panel over the steak and turned every 30 seconds until I thought it was right. Covered with foil to rest and put everything inside the house.

Now this was 15 mins after I started the sweet potato's boiling. There where perfect! Drained them, added some plain butter and a teaspoon of ground cinnamon and mashed with a fork. Put sweet potato mash on plate and topped with steak, put another slice of the flavored butter on top of the steak to melt - gorgeous!!!!!