Hi again - sorry I haven't been around for a while.....Must Try Harder!

so, here's a good one, nice spicy potato bits :

About a kilo of potatoes
6 tbsp olive oil
¼ tsp chilli powder
1.5tsp paprika powder
1 tsp salt and freshly ground black pepper



Method

1. Peel the potatoes and cut into approx 5cm/2in pieces.
2. Place in a pan of salted water and bring to a boil.
3. Partially cook for 5 minutes.
4. Drain and dry off any extra water by shaking the pan over a low heat.
5. Replace the lid and shake pan once more to roughen potato edges. (This bit's important)
6. Heat 3mm/1/8in depth of oil in a roasting tin at 200C/400F/Gas 6 until very hot.
7. Stir in the chilli powder, paprika, seasoning and the potatoes.
8. Return tin to the oven and roast the potatoes until crisp and golden (about 45 minutes) basting often with hot oil.
9. Drain and serve immediately. Excellent with Lamb, Pork whatever you want. In a sandwich.

Thanks Flamingo Rinse

I will try that, "love spicy food"

Hi needtheheat

Come and say Hi in Introductions we are all friendly here and I'm very warm and friendly

Chocolate-Orange Guinness Cake

Ingredients

275g (10oz) Self-Raising Flour
225g (8oz) Butter, room temperature
225g (8oz) Soft Dark Brown Sugar
150ml (¼ pint) Guinness
4 Eggs
2 tbsp Cocoa
1 tsp Baking Powder
1 pinch Salt
Grated rind of 1 Orange
Icing
225g (8oz) Icing sugar
110g (4oz) Butter
Orange


How to make

Preheat oven to 190°C: 375°F: Gas 5.
Grease / or use None-Stick 2 8-9-inch cake tins.
Cream the butter and sugar until light, sift the flour, baking powder, salt and cocoa into a bowl.
Add the orange rind to the mixture, beating well.
Carefully fold in the Guinness, blend thoroughly without over-beating.
Divide the mixture between the tins, smooth down, and place the cakes into the centre of the oven.
Bake for 35-40 minutes, or until the cakes are springy to the touch and have shrunk slightly in the tins.
Turn out and cool on a wire rack.
Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread.
When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top.

Delicious at tea time !

That cake sounds awesome, Cindy - I might give that a go this weekend. Young rinse will love it. Problem is - no Guinness available, so I'm going to try with a local Porter (i.e. stout), not quite so sharp (hoppy?) as Guinness. I'll let U know how it turns out.

As you're a BBQ fan, Cinders - & southern hemisphericals pretty much live on BBQ during summer, I'm going to gather & post some good local recipes for you to try

In the meantime, to start the ball rolling, Australians are the BBQ Kings, so here's an Australian link for good BBQ steak tips :

http://www.taste.com.au/how+to/artic...+perfect+steak

Originally Posted by needtheheat

nice collection, thanks!

Agreed, 110% - LOL: I "love" food... one of life's 'simple pleasures', by all means!




* I never knew this thread was here, glad I stumbled upon it!

APK

P.S.=> The only thing I am really "into" cooking lately, that is any good/half-decent, is a chicken roast I do - it has:

VEGETABLES:

• Fresh garlic (1/2 clove worth - maybe 7-8 of them cut up finely into it)

• Fresh cherry tomatoes (which is why I do my garden of them exclusively - I put in TONS of these into this)

• Fresh onions (1-2 of them cut up fairly finely - & sometimes? I add "chives" (herb that tastes JUST LIKE onions) also)

• 3-4 Fresh Potatoes (cut up into slices/scallops)

• 2 Fresh RED Peppers (awesome, I love these) cut up into strips

• Rice (for the "bed" part of it, in which the other vegetables lay, but, YOU HAVE TO ADD WATER PERIODICALLY, or it will BURN!!!)

MEAT:

• Chicken Leg(s) & Thigh(s) (3-4 of them usually, this depends on how many I am serving though & "dark meat" seems to flavor it better than say, Chicken Breasts, I have found @ least)

SPICES:

• SALT

• PEPPER

• 2 CHICKEN BOULLION CUBES

• Just a PINCH of Oregano (not much, this stuff is "OVERPOWERING")

• 1/4 stick of salted butter (makes the RICE part awesome, because it creates an almost "baked crust" of rice on top)

• A liberal sprinkling of Garlic Powder

• A couple leaves of FRESH Basil (not much, it too, can be overpowering)

• A few leaves of FRESH Marjoram (not too much of this)

* COOK @ 475 - 500 F for 1.25 hours, & voila... a "Chicken Roast in a 'Bed of Rice'"!



(Sorry, I don't "do exact measures" on some of the stuff, like amounts of pepper/salt + other seasonings... I'm a guy, after all - I just "eyeball it", + "sample taste it as I go" ('cook's privelege' etc., after all), & it seems to work-out O.K.!)... apk

Now I am hungry!

Dave

I love to see that TNT'ers are great cooks. I love to cook but I am the cook who is kind of natural. I only use recipes when baking deserts as the measurements must be precise. I am hoping to see more aforementioned recipes as listed in the title...any takers???sunshine