The Rock n Roll Cooking Show invades the homes of 13 Brisbane bands in late 2006, who feed us, play for us, and show us a piece of their lives. The power meter whizzes around at high speed, so get up on ya feet and dance! Catch up with the full show, broadcasting around Australia on community TV stations. Tune in and rock out! 
- > Entree: Brad's Bruschetta
- > Entree: Bridget's Stuffed Mushrooms
- > Main: Scott's Chill-arlic Pasta
- > Main: Ben's Veal Parmigiana
- > Salad: Bridget's Supreme Salad
Brad's Bruschetta
Course: Entree
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Ingredients
2 Tbsp balsamic vinegar
4 tbsp olive oil
8 Roma Tomatoes (it’s all about the pulp factor)
Generous Handful Basil
Salt and Pepper
2 baguettes
1 red onion
4 cloves garlic.
Before embarking on this dish, remember: there’s no short-cuts in this game. It’s not a game for lightweights.
Method
To prepare the tomatoes, remove the core and the seeds. You just leave the meat of the tomato. Chop the tomatoes into small, fine squares, by cutting longitudinally down, then cutting across. It takes time, but it’s worth it. It’s painstakingly slow, but you reap the benefit during the eating.
Cut your onion nice and fine, just like the tomatoes. This may involve a bit of machine-gunning.
A this time, survey your ratio. Make sure your onion is fit for purpose and applicable to the quantity of tomatoes. A ratio of 1 onion: 8 tomatoes is a good guide, but it depends on the size of your produce. You don’t want to over-onionize the dish. You may need to increase your tomato ratio.
Take a generous handful of basil leaves, scrunch them up and wash them. This process will help to “infuse” them. Chop them up real fine - almost into a paste.
Mix the onion, tomatoes and basil in a bowl with 2 tbsp of balsamic vinegar, some salt, pepper and 2 tbsp olive oil. When it’s all mixed together, put it in the fridge to cool for about an hour.
Chop up the bread. The key to it is the angle. The thickness should be approx 1cm-1.5cm.
Finely chop the garlic and mix it with 2 tbsp olive oil. Brush this over the cut-up pieces of bread and place them under the grill until brown.
Remove bread from the oven, and tomato mix from the fridge. Place tomato mix on the bread and eat.
Bridget's Stuffed Mushrooms
Course: Entree
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Ingredients
A handful of basil
2 cloves garlic
Olive Oil
A squeeze of lemon
Balsamic Vinegar
80g Goat’s cheese
6 large mushrooms
Method
Push up the garlic and basil with the olive oil and balsamic vinegar until it’s in a paste. Add a bit of lemon. 
Peel your mushrooms if you favour the smooth, clean white you get underneath. Your guests may find them a lot more aesthetically pleasing, too. Put the mushrooms top-side down on a baking tray.
Add a spoonful of basil mix onto each mushie, then add a piece of goat’s cheese on top of each one.
Place them under the gu-riller until all bubbly and brown and delicious.
Then, either:
1. Remove from oven and eat, or:
2. Pull out the oven tray, drop them mushrooms on the floor, scrape them up and then attempt to serve them to your guests.
Whatever suits.
Scott's Chill-arlic Pasta
Course: Main
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Ingredients
4 cloves garlic
2 Chillis, finely chopped
Zest of one lemon
Lemon juice
Handful of basil
Spring of thyme
Handful of sun-dried tomatoes
Parmesan cheese (finely grated)
500g spaghetti (1 packet)
Salt and pepper
Method
Finely chop the garlic and chilli (remove the seeds if you don’t like it hot). Combine the garlic and chilli in a bit of oil.
Chop up the sun-dried tomatoes (not too fine), zest the lemon, tear up the basil leaves (don’t chop them – they’ll bruise), and strip the little baby leaves off the thyme. You don’t want the stalky bits. *Thyme will add a little je ne sais quois to the finished spaghetti*. And that’s what you want.
Boil lots of water. Add some sea salt. Put the spaghetti into the rapidly boiling water. Bring back to the boil as quickly as possible and add a splash of olive oil to stop the pasta from sticking together.
When the spaghetti’s cooked, drain it, and return it to the pot. It desn’t matter if there’s a little bit of water in there. Add half the sun-dried tomatoes to the spaghetti, and mix it all together with tongs. Add the other half and mix again. Add the lemon zest, thyme and basil, and mix again.
Place the spaghetti in a dish. Squeeze over some lemon juice, then season with freshly ground salt and pepper. Sprinkle freshly grated parmesan cheese on top. Garnish with a sprig of basil.
Serve with parmesan cheese to taste.
Ben's Veal Parmigiana
Course: Main
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Ingredients
A small handful of basil, finely chopped
1 Chilli, finely chopped.
A sprinking of oregano and thyme
12 pieces of veal schnitzel
12 pieces pancetta
1 small tray mince
1 large jar of tomato-based pasta sauce
1 big onion
A few splashes of wine
Olive Oil
Butter
Grated mozarella cheese
Grated parmesan cheese
Method
Make a bolognese-style sauce. Place some butter and olive oil in a pan, and sweat off your onions. Add a bit of wine in your onions – the alchol and sugar will give it a bit of sweetness (you could use beer). Throw in the chopped fresh chilli.
Add the mince, tomato/pasta sauce, some more wine, and some fresh herbs (basil, oregano, thyme). Don’t get picky about what you put into your sauce. With this style of sauce, you can put in just about anything. Carrots are recommended for a bit of extra sweetness.
Pre-cook the veal in a hot pan with butter and a little olive oil until it’s nice and crispy. It doesn’t need to be cooked the whole way through, because it’s going to get cooked again. Just get it crispy. When cooked, place it in some paper towels to remove the excess oil, otherwise you might end up with a greasy sloppy disgusting mess.
Fry the pancetta in a hot pan with a little butter until it’s crispy. Again, use paper towels to remove the oil and clean up any excess oil.
Get a large baking tray and cover the base in butter. Make a veal jigsaw on the bottom of the pan with the pre-cooked veal. Place the crispy pancetta evenly over the top. Pour on the bolognese sauce.
Sprinkle a generous amount of grated mozzarella cheese over the top, then top with grated parmesan cheese; ‘cause if you’ve got three types of meat, you might as well have two types of cheese. And lots of cheese will give you good dreams.
Place in the oven to bake until golden brown. If you do all your things right, it should taste light diamonds and gold turned into food.
It’s a vegetarian’s nightmare.
Bridget's Supreme Salad
Course: Salad
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Ingredients
3 Bosc pears
A generous splash of balsamic Vinegar
150g Goats Cheese (or you could substitute this for a stinky blue cheese)
1 Cos lettuce
1 slice pancetta
150g walnuts
Method
Wash your dirty lettuce; then shake it like a wet lettuce to dry. Place the lettuce in a bowl.
Bosc pears are the brown ones (no, they’re not just old). Remove the core, and slice them up. Add the to the bowl, along with the roughly chopped walnuts and goat’s cheese.
Remember that if you're not making the salad for a bunch of pussy's, you can use stinky blue cheese in place of the goat's cheese.
Fry up the slice of pancetta in a little olive oil until it’s crispy. Cut it into small pieces and sprinkle it on top of the salad.
Pour over some balsamic vinegar.
Episode Text
