What's Karangi Dude Cooking?

[Karangi Dude]

#164 Cont;

The oven is now ready at about 280c so the pork and extra crackling go in on the side opposite the hot coals they will need about 30mins longer than the vegetables I put on the door and keep an eye on them to make sure the oven is not to hot, if it is I will take the door off and let it cool a little
Note; Don't move the pans around leave them in the one spot
After 30mins I put in the (Briami) vegetables
After another 30mins or so I put in the parsnips and potato along with the dish of sprouts they will only need about 30mins

All up about 1.5hrs for everything to be cooked

[Karangi Dude]

#164 Cont;

When the meat has an internal temp of 65c I take it out and let it rest, while I make gravy out of the pan juices.
Then I check to see how the rest is going before I take them out ready for plating up

All looks good

[Karangi Dude]

#164 Cont;

I place the pan on the cook top and make a gravy out of the pan juices leaving in the onion and sage, then I pass the gravy through a strainer to get a nice smooth and tasty gravy

To serve my wife made a sweet potato mash and a home made pear sauce out of pear, dash of lemon, knob of butter and some sugar

[Karangi Dude]

Feta and Ricotta Cheese Pie

I used two kinds of pizza dough for this pie, for the base I used a dough with 10% semollina flour and for the top I used my standard pizza dough.
I mixed the feta and ricotta together with a few eggs and added some chopped fresh oregano, rolled out the dough and placed it in a earthenware pie dish filled it with the cheese mix and placed the top on then folded in the sides I cut a few decorations from left over dough
Before puting the pie in the oven I brushed the top with melted garlic butter.

Cooked until golden brown in a fully saturated oven at 260c, it needed about 30mins

[Karangi Dude]

Blackberry, Blueberry and Raspberry Pie

I put some of each of the three berries in a pot and added sugar, almond meal, lemon juice and corn flour with a little water for thickening and cooked just until they started to thicken.

I used two kinds of pizza dough for this pie, for the base I used a dough with 10% semollina flour and for the top I used my standard pizza dough.
I rolled out the dough and placed it in a earthenware pie dish filled it with the berry mix and placed the top on then folded in the sides.
Before puting the pie in the oven I brushed the top with melted butter and sprinkled with raw sugar.

Cooked until golden brown in a fully saturated oven at 260c for about 30mins.

Served with thickend cream and a sprinkle of icing sugar

[Karangi Dude]

Roast Chicken and Vegetables

Prepare chicken by washing then patting dry with kitchen towel, place on a vertical rack over a backing dish add water to tray, rub chicken with olive oil and sprinkle with good quality salt, put chicken in a fully saturated oven at about 230c, meanwhile prepare vegatables.

Chop potatoes and sweet potato or pumpkin toss in oilve oil and assemble on baking tray and sprinkle with salt, cut tomatoes in half drizzle with olive oil and sprinkle with mixed herbs, slice mushrooms toss in olive oil and sprinkle with freshly chopped thyme.

Cook chicken for 30mins before putting in the potatoes and sweet potato, cook a further 40mins before putting in the tomatoes and musrooms (they only need about 10 to 15mins) if the top of the chicken is starting to brown to quick place an oiled brown paper bag over the top, continue cooking until chicken is golden brown with an internal temp of 65c.

Serve the chichen with a light gravy and the potatoes with sour cream and diced spring onion.

Wine; Sav Blanc

[Karangi Dude]

Pita Bread

I make pita bread dough the same as would pizza dough, except I add 1 teaspoon of raw sugar and 1 tablespoon of olive oil. I ball them into balls of about 180 to 200gms, cover them and let them rest and rise for 30mins or so pending temperature.
I roll them out on a well floured surface to about 5mm thick and about 300mm round.
I cook them at pizza temp just until they puff up, I then turn them over and cook the other side just enough to add a litte colour (a few seconds) Pita is best when they are pale and soft, not at all brown and crisp, just before I take them from the oven I place the peel on top to knock out the air out and flatten them.
I place them on a cooling rack to cool before I inividually wrapp them to freeze.
When I am ready to use them I put them in the oven to just warm them enough so they are soft and easy to split open, or I might spray them with a little oil and put them on a griddle to just crisp them up ready to serve with your favorite dips

[Karangi Dude]

Lamb and Spinach Slow Cooked Curry

Dice lamb and prepare curry as per your favorite recipe, I start my curry on the stove top in a cast iron pot, I then put it in a completly saturated oven at 100c for about 10hrs.

Serve with fluffy rice, poppadoms (or pita bread heated and brushed with garlic butter) and minted yogurt or chutney if you prefer.

[Karangi Dude]

Gourmet Pizzas

Moroccan Spiced Chicken with Baby Spinach, Buffalo Mozzarella and Sour Cream

Dice chicken, roll in flour seasond with Moroccan spices and saute in a pan with a little olive oil just until golden (about 75% cooked through) drain on kitchen paper.
Prepare dough as normal then spread with a little buffalo mozzarella and the chicken, cook as per a normal pizza, after taking the pizza out of the oven spread liberally with baby spinach and finish with a few dollops of sour cream.

Dutch Cinnamon Apple with Honey Butter

Slice apple and toss in a little lemon juice then par cook (I put it in the microwave for a few minutes) and set aside, in the meantime melt some butter with honey then brush on prepared dough and spread the apple evenly arround the pizza, sprinkle with Dutch cinnamon and raw sugar cook as per a normal pizza and serve with a dollop of double cream

[cobblerdave]

Gudday Doug
Made you Morocan spicey chicken pizza last night ....coupla changes plain mozarella cheese and low fat sour cream
That was the greatest pizza and was a big hit with all...thanks again for you for sharing your cooking this way


Regards Dave

[Karangi Dude]

Hi Cus,

Sorry I missed your post the other day, I am glad I have inspired you to try the salt only crackling.
I hope your mothers day roast pork went well, you are right to be skeptical about the crackling only needing salt and no oil, lemon juice, vinegar or any other liquid.
The idea is to dry the skin out, so it does not need any added liquid

[Karangi Dude]

Hey Dave,

Nice looking pizza!!! I am glad you liked it.
I also use light sour cream and the Buffalo Mozzarella I found at Wollies it is in olive oil and keeps for a few weeks not like the fresh Buffalo that only lasts a couple of days and is very expencive I only buy the expensive cheese for special occasions.
I do use Feta, Goats Cheese, Gorgonzola, Brie etc. as well though.

[cus]

Hi Cus,

Sorry I missed your post the other day, I am glad I have inspired you to try the salt only crackling.
I hope your mothers day roast pork went well, you are right to be skeptical about the crackling only needing salt and no oil, lemon juice, vinegar or any other liquid.
The idea is to dry the skin out, so it does not need any added liquid

Worked a treat, best crackle ever. I do not think I will ever worry about the crackle on a pork roast again as I will just spend the extra $2 and buy the skin/fat alone. Pigs are getting leaner and leaner and it can be difficult to find a pork leg with a good amount of fat under the skin.

Here is a pic of one of the side: classic Brussels sprouts with bacon.

I par boiled the sprouts for a couple of minutes and then put in oven with fatty smoked bacon at around 260oC until caramelised mixing to make sure they are all well bathed in bacon fat! Came out very well, a very underrated veg which is coming into season.

Thanks again, I eagerly await any of your posts.

[Karangi Dude]

No need for pegs when you are growing sprouts, we grow them every year.

One way we like to cook them is with butter and nutmeg in a clay tapas dish in the WFO.
I agree they are a very underrated vegetable, sometimes I add a few slices of leek also an underrated vegeatble.

[Karangi Dude]

Braised Wild Rabbit

Wild Rabbit braised in brown onion gravy with mushrooms.

Soak rabbit in lighly salted water for 24hrs (use a contaner big enough for the rabbit to be fully coverd with the salted water, you may need something to hold the rabbit down to stop it floating I use a china plate)
Drain the rabbit and dry with kitchen towel, cut rabbit into pieces and roll in seasoned flour. In the meantime heat oil in a heavy pot on the stove top and lightly brown a sliced brown onion. Remove onion an set aside then lightly brown the rabbit pieces a few at a time untill all browned, setting them aside make a rich gravy from the pan juices you will need about 2 cups of nice thick gravy, pour most of the gravy into a container then rearrange the rabbit pieces in pot then cover with the browned onions and a couple of bay leaves and a few mushrooms then pour in the remaining gravy and put the lid on the pot.
Cook in a fully equalised WFO at 130c for 4 to 5 hours

Served with massed potatoes with herb crust and green vegetables
Wine; Dry White