8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out
Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degree
4 john dory fillets…burramundi or any fish
¼ cup (35g) plain flour, seasoned
Juice of ½ lemon
2 tablespoons finely chopped parsley
Steamed potatoes , steamed green beans, to serve
Pat fish fillets dry with paper towel and dust with seasoned flour, shaking off any excess.
Melt half of butter in a large frying pan on medium heat. When starting to sizzle, add fish fillets and cook for 2 minutes each side, until tender and golden. Remove to warm plates.
Add remaining butter and lemon juice to pan, increase heat to high and stir for 1 minute, until well combined. Stir through parsley. Serve fish with steamed potatoes and green beans and spoon over sauce
These fish packets can be cooked under the grill, on a barbecue or in the oven or steamed in a steamer.
You can use any vegetables of your choice….steam or bake first for 10 minutes, then add fish and steam for a further 10 minutes or until cooked when tested.
2 cups very thinly sliced assorted summer squash (such as zucchini, yellow crookneck, and pattypan) 4 tablespoons dry white wine
1/4 cup thinly sliced shallot 4 tablespoons extra-virgin olive oil, divided
1/4 cup thinly sliced fresh basil, plus cup basil leaves Kosher salt and freshly ground black pepper
20 cherry tomatoes, halved 4 6-oz. skinless white flaky fish fillets (such as Atlantic cod or halibut)
Fold four 24×12-inch pieces of heavy-duty foil in half crosswise; open foil and place on a work surface. Divide squash among pieces of foil, arranging in layers on one half of each piece of foil. Sprinkle shallots and sliced basil over, dividing equally. Scatter tomato halves around squash. Drizzle each with 1 Tbsp. wine and ½ Tbsp. oil; add ½ Tbsp. water to each packet. Season with salt and pepper. Place a fish fillet atop each portion of vegetables. Season with salt and pepper and drizzle ½ Tbsp. oil over each fillet.
Fold and crimp edges of foil to seal packages. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Place packets on grill grate. Grill until fish is just cooked through (a toothpick poked through the foil will slide through fish easily), about 10 minutes. Carefully cut open packets (steam will escape). Garnish with basil leaves.
Mixed herbs or fresh herbs with garlic granules and 2 teaspoons flour
Preheat oven to 200°C
Place lamb and vegetables into roasting bag. Add Recipe Base and close bag using included tie. Gently rotate bag to coat evenly.
Place on an oven tray in a single layer. Pierce top of bag 4-5 times with a skewer to vent.
Cook on centre rack of oven for 1 ¼ hour or until cooked through.
Remove from oven, rest in bag for 15 minutes before serving.
If you do not wish to bake the lamb in a cooking bag, simply place the seasoned lamb…rubbed with herbs and garlic..in a pan or on the shelf above a pan to catch the drippings and bake for 2-3 hours in a medium oven until done to taste.
Test by inserting a skewer until no blood comes out, or use a roasting Temperature which is easier.
I then place the vegetables in the pan catching the dripping for the last hour of cooking, turning them after 30 minutes
This lamb roast is dredged with a tandoori mixture and delicious
Use the left over lamb in sandwiches or serve cold with salad the next day
I am now living in a house without a traditional stove or oven, and I also cooked on the Birdsville Track without an oven.
The answer here is the Convectional oven. here you place the meat with the vegetables around the meat all at the same level on the low tray and bake until they are ready when tested
There are so many variations you can make with potatoes that simply serving boiled or mashed potato every day is so basic.
Here par boiled potatoes are sliced and arranged in piles painted with melted butter sprinkled with sage, oregano, cumin, parsley, garlic salt/granules/crushed garlic…in fact any spice or condiment or herb…placed in muffin trays, paper cups, paper circles, baking tray…and simply baked until golden or even heated through if the potato is already cooked.
You can use raw potato slices but this needs to be baked longer..30 mins to 45 mins depending on size
Do the same using mashed potato to which herbs and butter are added.