Announcement

Collapse
No announcement yet.

What's Karangi Dude Cooking?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Karangi Dude
    replied
    Confit Duck Pizza

    Normal pizza dough spread a little grated mozzarella cheese over the dough then shred some pre cooked confit duck (leg and thigh) and some of the duck fat over the top the duck fat will give it flavour and some moisture, cook in the oven as normal (don't over cook as the meat is already cooked)

    When cooked remove from the oven and dress the pizza with baby rocket, home made duck breast prosciutto sliced very thinly and sprinkle some crumbled soft goats cheese on top

    Note: If you can't cook confit duck you can buy it at some super markets or delicatessens already cooked, you can substitute duck breast prosciutto with thinly sliced pancetta

    Leave a comment:


  • Karangi Dude
    replied
    Salumi season,

    Its winter here in Victoria South Eastern Australia the perfect time to do some Salumi we do this every year about this time.
    We made about 30kg (66lb) of cured meats mainly pork

    5 Different kinds of Salami, (Fennel, Chilli, Mild, Red Wine & Pepper and Fennel & White Port)
    3 Different Capocollo (Pepper, Chilli & Honey and Mustard)
    1 Pancetta
    2 Guanciale (pigs cheek) it is like bacon that you use for classic Carbonara
    2 Duck breast Proscuitto

    We hand picked our home grown wild fennel for the Finocchiona Salami and used our home grown Chillies as well in the Chilli Salami and Chilli Capocollo

    It will take about 8 to 10 weeks to dry cure then will be put in cryovac and stored away for later use

    Cheers Doug
    Last edited by Karangi Dude; 07-14-2019, 11:48 PM.

    Leave a comment:


  • Fireup
    replied
    Thank you for sharing all of these recipes! Some real mouth watering goodness here

    Leave a comment:


  • Karangi Dude
    replied
    Hazelnut Dessert Pizza
    (with a handle)

    Hazelnut spread mixed chopped nuts and piped maple infused whipped cream

    Stretch normal pizza dough and pinch dough together to create several little handles
    Brush dough with melted butter and drizzle with a little olive oil
    Cook in an oven with a little sting out of it (not quite as hot as you would other pizzas I always cook dessert pizza this way)
    Cook until it is golden brown and remove from the oven
    Spread with hazelnut spread and sprinkle with chopped nuts
    Cut each piece so that forms a little handle and serve with a dollop of whipped cream
    For the maple infused cream pour a little pure maple syrup into thickened cream mix lightly and let rest before whipping

    Other version instead of chopped nuts use sliced fresh (in season) strawberries
    Last edited by Karangi Dude; 07-04-2017, 12:47 AM.

    Leave a comment:


  • TropicalCoasting
    replied
    Great to have you back looking forward to more mouth watering photos

    Leave a comment:


  • oasiscdm
    replied
    yay welcome back

    Leave a comment:


  • Karangi Dude
    replied
    Thank you

    Gulf (Joe) and UtahBeehiver (Russell) for restoring this thread and for inviting me back to the forum

    I hope there is something of interest in this thread for our readers

    I look forward to posting some more recipes in the future

    Cheers

    Doug
    Karangi Dude

    Leave a comment:


  • oasiscdm
    replied
    Russel you and Gulf are my heros.
    This forum has not been the same since Karangi disappeared. Must touch base now he lives in my neck of the woods and see what he is up to

    Leave a comment:


  • UtahBeehiver
    replied
    To bring Karangi Dude's threads (Cooking and 48" Oven) back to front. Gulf and I, with the permission from Karangi Dude, have restored his two key threads. Enjoys his cooking skill and learn from his building knowledge.

    Leave a comment:


  • SableSprings
    replied
    Originally posted by SableSprings View Post
    Has anybody found a source for finger limes in the U.S.? Since both Sharkey and Karangi Dude noted them in this thread I've been on the lookout. I suspect Oregon will be the last place in the world they will be shipped.
    On a trip to San Francisco a couple of weeks ago we stumbled across finger limes being sold at the Embarcadero (sp?). I just happened to notice some in a display case of a little shop in the old terminal that specializes in fresh mushrooms...not sure what the connection was...but I was a happy camper! In addition, I thought they were quite a bargain from what I had envisioned...in fact down right cheap. Less than $4 US for 8 finger limes.

    We took our little bag of them and had lunch at the Slanted Door. I couldn't resist cutting some of the finger limes open and squeezing out beads on various appetizer dishes the four of us had ordered. Great fun & really good food - our conclusion: lime beads are a splendid addition on anything that works with citrus flavors. And of course the waiter commented..."yeah, finger limes are great." as if they were an everyday item for him, go figure.

    Just thought I'd keep this fabulous foodie thread alive and let those of you looking for finger limes in the U.S. know that there's hope... oh, and ...

    Originally posted by deejayoh View Post
    They grow them in California and you can mail order from Shanley Farms
    Shop With Us
    I think they probably sell them at places like Uwajimaya in Seattle.

    edit: or it looks like you can get a tree from Sur la Table and grow your own. Probably a cheaper way to go!
    Thanks for giving us some other finger lime options Deejayoh!
    Last edited by UtahBeehiver; 05-12-2017, 04:42 PM.

    Leave a comment:


  • deejayoh
    replied
    They grow them in California and you can mail order from Shanley Farms
    Shop With Us
    I think they probably sell them at places like Uwajimaya in Seattle.

    edit: or it looks like you can get a tree from Sur la Table and grow your own. Probably a cheaper way to go!

    After my last trip to SE Asia, we bought a Kaffir Lime tree. It took about a year for it to get big enough but now we are getting harvestable leaves.
    Last edited by UtahBeehiver; 05-12-2017, 04:39 PM.

    Leave a comment:


  • SableSprings
    replied
    Has anybody found a source for finger limes in the U.S.? Since both Sharkey and Karangi Dude noted them in this thread I've been on the lookout. I suspect Oregon will be the last place in the world they will be shipped.

    (Just keeping the thread "alive")
    Last edited by UtahBeehiver; 05-12-2017, 04:39 PM.

    Leave a comment:


  • Sharkey
    replied
    Originally posted by Karangi Dude
    Thanks Sharkey,

    I also like goat on the bone but these fillets looked to good to pass up.

    Sharkey, could you PM that recipe please?
    I put the recipe up on a wine web site a while ago so I'll just post a link to that:

    Moroccan Slow-Cooked Goat

    We had this for dinner last night and it was good as always.
    Last edited by UtahBeehiver; 05-12-2017, 04:38 PM.

    Leave a comment:


  • Karangi Dude
    replied
    Last weekend we had a fish cook up 3 courses of fish and a dessert

    First Course;
    Pan seared scallops with a spinach and basil puree and finger lime beads

    Second Course;
    Char grilled salt and pepper squid salad

    Third Course;
    Orange roughy (a nice white flesh fish) cooked in a Malaysian style luksa served with a Chinese steamed bun

    Dessert;
    Apple upside down cake with caramel sauce and whipped cream
    Last edited by UtahBeehiver; 05-12-2017, 04:37 PM.

    Leave a comment:


  • Karangi Dude
    replied
    Bert,

    No I have not done the suckling pig yet, it takes a lot to organise and a lot of people to eat it.
    I did help with some advice for a freind that I helped with his barrel oven when he did one he had killed for Christmas.

    Bert, your are right about Goat, I just bought some beautiful goat fillet about 1.5kg to go with 1.5kg of buffalo that I have in the freezer, I hope to have a cook up this weekend if things go to plan. I also have some quail, a rabit and chicken livers not sure what I will cook at this stage I am sure my taste buds will tell me on Saturday morning.

    Here is a couple of pics of the pig he told me it was really good, I did not get to try it as we were in Beechworth for Christmas
    Last edited by UtahBeehiver; 05-12-2017, 04:37 PM.

    Leave a comment:

Working...
X