Food that Rocks! The Recipes from the Rock n Roll Cooking Show. http://www.therockandrollcookingshow.com 2006 Rock n Roll Cooking Show Ingredients:1 punnet strawberries, sliced1 Honeydew melon, peeled and cut into slicesButterscotch or caramel lollies (smash them in their packets)Ice cream cake wafersChocolate ballsIce creamRaspberry and lovage cordialElderberry cordialMethod:Take your ice-cream out of the fridge and let it soften a bit. Get a large bowl and spoon lots of ice-cream into the bottom. Place some wafers on top, then drizzle with a bit of raspberry and lovage cordial. Place more ice-cream on top (sandwich style), then put in back in the fridge to set.Place another layer of wafers on top. Drizzle with more raspberry and lovage cordial. Smash some caramel or butterscotch lollies in their packets. Open them up and sprinkle them on top. Add a few decorative spoons of ice-cream. Sprinkle more caramel lollies on top again!Place strawberries and honeydew melon decoratively around the bottom of the ice-cream. Drizzle with elderberry syrup, and a little more raspberry cordial.Finally, place chocolate lollies around the dish, get your friends together and DEVOUR IT! http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=68 Tue 8th May 02:01 pm Ingredients:1 small knob of grated fresh ginger2 cloves garlic, chopped2 tbsp oil1 cup green beans, halvedHandful fresh basilGenerous handful of spinach1 eggplant, peeled and cubed1 sweet potato, peeled and cubed1 tbsp fish sauce½ cup coconut milkSteamed or boiled rice to serveMethod:Heat oil, garlic & ginger, and give it a quick fry.Add eggplant, sweet potato and water (2tsp), cooking for 5 minutes over a medium heat and stirring occasionally.Add beans, cook for a few minutes. Add coconut milk, cook for a few more minutes.Finally, add fish sauce, spinach and basil, and toss until softened. When it’s done, sprinkle with soy sauce and serve with rice http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=67 Tue 8th May 02:01 pm Ingredients:Puff pastry sheetsCheeseBaconTwiggy sticksPrawns (cooked as per Andy’s recipe)Easter eggsStrawberriesBaconBasil leavesHoneydew melonStrawberriesCaramel lollies.Method:Cut each pastry sheet into 9 squares. Make a selection from the list of fillers, and wrap it the in pastry. Here’s some ideas for you:Prune and prawn – “the prune prawn”Bacon and basil – if you’ve got an achin’ for bacon.Cheese and twiggy stick – the cheese and twiggy comboStrawberry, easter egg and caramel – for dessertHoneydew and basil – garden fresh.OR, if none of these find suggestions tempt your delicate palette, find what you’ve got in the cupboard and shove it in there.Place in the oven until brown. Don’t let ‘em burn! http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=66 Tue 8th May 02:00 pm Ingredients:PrunesBaconToothpicksMethod:Cover a tray with alfoil. Trim fat from bacon and prepare it in long strips. Roll up prunes separately in bacon, then skewer with a toothpick.Place in oven on 200 degrees C for 20 minutes.N.B. They’re not little willies. Stop looking at them like that… http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=65 Tue 8th May 01:59 pm Ingredients:PrawnsGarlic -choppedOil½ tin coconut milkSplodge of CreamMethod:Shell the prawns, leaving their tails. Heat oil. Add garlic and stir until brown. Add prawns and cook until coloured. Add coconut milk and a dollop of cream. Let it cook and curdle. It’ll still taste OK. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=64 Tue 8th May 01:58 pm Serves 5Ingredients:½ cup raw sugar1 cup water1 1/2 punnets frozen Stab-berries (that’s strawberries, for the uninitiated)½ cup gin4 shots vodkaMint (for garnish)1 cup crushed iceMethod:Make a sugar-syrup by boiling the sugar and water. Leave to cool.Place cooled sugar syrup, strawberries, gin and vodka in a blender and blend with crushed ice. Remember - the key to the daiquiri is to make it icy, so pouring boiling hot sugar syrup into the blender with frozen strawberries may counteract the desired icy effect.Blend!Garnish with chopped mint & serve. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=63 Tue 1st May 09:28 am Ingredients:1 cup butter½ cup sugar½ cup honey3 egg yolks2 cups sour cream or yoghurtGrated rind of 1 orange1 ¾ cups plain flour1 tsp bi carb soda1 tsp baking powder200g poppy seedsSyrup:Grated rind 2 orangesJuice of 2 oranges¾ cup sugarJuice 1 lemonCouple of shots of CointreauCointreau, cream and coconut for serving.Method:Cream the butter and sugar. Add egg yolks, sour cream, orange rind and whip until light and fluffy.Sift together flour, baking powder & baking soda – or else, use bi-carb soda in place of the baking powder & baking soda. It’ll work ☺Add wet mixture to dry mixture & stir.Beat egg whites until fairly stiff. Fold in egg whites. Fold in poppy seeds. 200g might look like a lot, but the more poppy seeds you can fit in, the better! This isn’t a wussy supermarket cake!Pour mixture into an oiled cake tin. Bake @ 180 degrees C for 1 hr. Remove from oven and stand for 10 mins. Turn out onto a plate.Syrup:Combine ingredients and boil for 3-5 minutes. Allow it to reduce until it‘s a bit sticky. When it’s done, pour a little on the cake, and put the rest in a jug for serving.Serve with Cointreau, double cream, and coconut. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=62 Tue 1st May 09:27 am Ingredients:‘bout 1 dozen big mushiesOlive oilSalt & pepper1 handful breadcrumbs1 handful chopped pistachios1 handful pine nuts5 tbsp chopped parsley1 clove chopped garlicGrated cheesePestoMethod:Rip the stalks out of the mushies & throw them in a bowl. Chop the stalks, and leave the rest aside for the filling.Heat olive oil in a pan. Add the garlic, parsley, pine nuts, pistachios, breadcrumbs and mushroom stalks and cook until aromatic – it doesn’t need to be cooked right through.Oil a baking dish. Place the de-stalked mushrooms in the dish, with the under side facing up. Place a little pesto in each mushie – use a paintbrush if you like.Fill the mushies with the filling. Top with grated cheese. Place in the oven to bake & enjoy. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=61 Tue 1st May 09:26 am Ingredients:1 bag organic rocket1 bag organic spinach1 organic lebanese cucumber1 punnet cherry tomatoes1 red onion2 limes½ cup olive oil1 packet halloumiMethod:Chop all salad ingredients and place in a bowl.Chop the halloumi into 1cm slices. Heat oil in a pan, and fry in very hot oil for approx 2 mins on each side. Add the onion slices, and keep fryng until golden brown. Let it soak up all the oil! It’s good for the heart (!?!)Chop the cooked halloumi into bite size pieces and mix everything together. Cover with limejuice and serve.Voila! http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=60 Tue 1st May 09:25 am Ingredients: 2 large Bowen Mangos, mushed up in the blender (or mango nectar from a can)1 tsp sugar1 tub organic yoghurt (approx 250 ml)250ml milk Method: Whisk all ingredients together, making sure the sugar is dissolved.Serve in a champagne flute with umbrella. Add ice cubes if you please. To Peter Allen! http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=59 Mon 16th Apr 01:10 pm Ingredients:1 Capsicum1 Cucumber1Carrot1 Tomato1 Green ChiliHandful Coriander½ Red OnionLemon Juice½ tsp Salt1 tsp Chat Masala – the magic powder!Pinch White Pepper½ tsp Paprika1 tablespoon white vinegarMethod:Cut all veges into 1cm pieces. Cover with lemon juice, spices and vinegar. Mix and serve. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=58 Mon 16th Apr 01:08 pm Serves 4Ingredients:4 dried red chillies1 tsp coriander seeds2 tsp tamarind pulp diluted in a little watersalt8 pieces of white fish flesh (e.g. Queen Fish, the chicken of the sea)1 can coconut milk1 tbs sunflower oilMethod:Lightly roast the chill and coriander on a dry pan, then grind in a mortar and pestle – get the bibos out!!Dilute the tamarind paste in a little water, then mix into the chilli and coriander, along with the salt.Smear the paste onto the fish.Heat the oil in a pan and gently fry the fish. Turn it over and add the coconut milk. Simmer until the fish is cooked.Serve with Spicey Basmati Rice and Spicey Indian Salad. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=57 Mon 16th Apr 01:07 pm Serves 6Ingredients:3 cups Basmati rice3 cups water1 tsp cumin seeds1 tsp cassia bark (cinnamon)Couple of cloves4 cardamom pods (give them a bash to open up to pods: the seed inside has all the flavour)Pinch saltDrizzle of oilMethod:Wash the rice. Add the water and spices. Add a drizzle of oil. Place in a rice cooker for about 24 mins. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=56 Mon 16th Apr 01:06 pm Ingredients:1 bunch of mint1 bunch of coriander1 heaped tsp sugar¼ tsp saltJuice of 1 lemon1 green chillies (2 if you like a bit of heat). Seeds and all!½ tsp cumin powderMethod:Blend all ingredients together until fine! Serve with onion bhajis. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=55 Mon 16th Apr 01:05 pm Serves 4Ingredients:2 large onions, sliced finely1/2 teaspoon saltBatter:300g Gram flour (chickpea flour)1/2 tsp Chilli powder1/2 tsp Tumeric1 tsp Cumin seeds1/2 tsp Ajowan seedsSaltA little waterSunflower oil for deep-fryingMethod:Sprinkle the onions with salt and put them aside for 15mins. This will draw out the bitter juices.Make thick batter with all the other ingredients and water as needed.Squeeze out all the juices from the onions and stir them into the batterHeat oil in a wok. When it begins to smoke, drop in spoonfuls of the onion batter and fry until dark gold in colour. Don’t crowd your pan: it will drop the temperature.Serve with chutney (and a splash of beer for a signature dish). http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=54 Mon 16th Apr 01:03 pm Ingredients:50 ml Vodka1 glass of tomato juice (or spicy vegetable juice)A couple of drops of tabasco SauceA small stick of celery1 wedge lemonPepperMethod:Pour vodka in a glass. Top with vegetable juice. Add a splash of Tabasco, a lime wedge and celery stalk. Grind fresh pepper over the top. Stir. Drink. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=53 Fri 6th Apr 11:06 am Ingredients:Bananas (1 per person)Custard powderMilkMethod:Cut the bananas into slices. Place a pot with about 500ml of milk on the flame of the stove.Add a few tablespoons of custard powder to a bowl. Strir in about 100ml milk until smooth.As the milk in the pot get close to the boil, pour the custard/milk mix into the pot, slowly mixing as you go. Keep mixing and until the custard is the right consistency and colour. (You may need to adjust your quantities).When it’s done, pour the custard over the bananas and eat! http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=52 Fri 6th Apr 11:05 am This meal was heavily influenced (or ripped off) from a lovely anonymous young lady. It’ll feed about eight.Ingredients:1 kg Chicken Breast2 x 500ml liquid chicken stock2 handfuls of mushrooms2 stalks lemon grassOlive oilKafir lime leaves3 limes1 tin of coconut milk2 tbsp fish sauceHandful of fresh coriander with root2 Cloves garlicBig knob of ginger (otherwise known as Chuck Norris)Rice (for 8 people)2 teaspoons tom yum gai paste (Thai)2 green chillies (not really hot ones)1 packet of silken tofu3 bok choiMethod:Best way to start is to get all your ingredients cut prior so you can move quick as it all happens, just have them waiting in bowls... do as I say, not as you see me do it in the show... too many Bloody Mary's ! (Joel).Cut the mushrooms into pieces, cut your bok choi into mouth size bits. Cube the chicken.Now the herbs and spices: cut your garlic into bits not too small, each clove into say three bits. Dice the ginger small, and cut the coriander root tiny. Also, just use the root at this stage - don't cook the leaves for long it goes bitter.Cut your chillies up & cut the lemon grass into bits about 5cm long. Bash the lemon grass to release the flavour.Take your pot and add dash of oil, and two bit teaspoons of tom yum paste under heat. Add the ginger the garlic, coriander root and lemon grass and fry a little.Add the mushrooms and let the herbs fry into them a little. Add the cartons of stock. Bring to the boil.Put on your rice, a rice cooker is the go for easy rice.Add the chicken pieces to the stock and let cook for a few minutes. You’ll see when the chicken cooked – it’ll go white.Squeeze in lime as you go. I like it with lots. Add kafir lime leaves and fish sauce to taste.Pour in the tin of coconut milk. Keep squeezing limes in as you go, and keep stirring the pot. When the rice is ready, take the soup off the heat and add the bok choi leaves and silken tofu. The remaining heat in the soup will be enough to cook those ingredients.Finally serve the soup over Rice. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=51 Fri 6th Apr 11:04 am Ingredients:4 tbsp Rice Vinegar¼ cup sugar4 tbsp water½ inch ginger finely chopped2 cloves garlic finely chopped4 Shallots, thinly sliced1 Lebanese Cucumber cut into ribbonsMethod:Heat sugar, rice wine and water gently until the sugar dissolves. Take it off the heat. Add cucumber, ginger, garlic and shallots. Give it “a big stir”. i.e. a brutal smashing with a blender. Calm down. Wipe the splattered food from your face and clothes. Pour relish into a bowl.Serve with fishcakes. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=50 Fri 6th Apr 11:02 am Ingredients:500g Red Emperor, Cod or Barramundi fillets (don’t eat the fish out of the fish tank)2 tbsp red curry paste (Thai)2 eggs4 Kafir lime leaves1 tbsp fish sauceHandful fresh corianderHandful green beans2 tbsp corn flourPeanut oil (for cooking)Method:Pretty much anything goes... chop and blend violently and hope for the best. Wear eye protection and beware of lingering fish smells in the following week. Whatever ends up in the bowl make into paddies and cook in fry pan with a little oil.Serve with Cucumber Relish http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=49 Fri 6th Apr 10:59 am Ingredients:1 large Pita bread1 chicken thigh1 large knob of butter150g fresh mozzarella1 tbsp Cranberry jellyHandful fresh chopped basilBaby bocconcini cheeseGrana Padano cheeseCamembert cheeseSalt and pepperMethod:This is really similar to the pizza above, but it replaces the mushrooms with chopped chicken thigh and the basil with cranberry jelly. Mmmmm.Take the pita bread and spread it liberally with the cranberry jelly. Chop the chicken into stir-fry sized pieces, removing any sinewy, gristly bits. Fry the chicken with a knob of melted butter and a bit of salt and pepper. When it’s cooked, place the chicken in paper towels to absorb any excess juice.Spread the chopped basil over the pita bread base, then spread the chicken over the top.Cut the camembert cheese into slices, and place around the pizza. Drain the baby bocconcini, and place them around the pizza. Grate Grana Padano over the top.Put it under the grill till the cheese is golden brown. Yum Yum!! Slice and enjoy!! http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=48 Tue 3rd Apr 06:09 am Ingredients: 1 large Pita bread10 Button ‘shrooms1 large knob of butter1 tsp of chopped/crushed garlic150g fresh mozzarella1 tbsp Basil pestoHandful pine nutsMethod:Take the pita bread and spread it lovingly with the basil pesto. Chop the mushrooms into quarters. Then in a fry pan, melt the butter and when bubbling and add the garlic. Wait till the garlic smells delicious, then add the chopped mushrooms. Continue to fry them, flipping and stirring them to coat them in the buttery-garlicy goodness. Once the mushrooms have sucked up the butter mix and are becoming soft, take off the heat and pour out onto paper towels to remove the excess juice. Once the mushrooms have cooled, spread them over the pita. Slice up the mozzarella into thin slices and place them liberally over the pizza. Top with pine nuts and season with salt and pepper. Wave your hands over the top for a bit of extra magic… and put it under the grill till the cheese is golden brown. Yum Yum!! Slice and enjoy!! For another variation, see the next recipe! http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=47 Tue 3rd Apr 06:07 am Ingredients:Big round capsicumsDanish fetaSugarsnap peasMushroomsOlivesParmesan cheeseFresh basilOlive oilMethod:Cut tops off capsicums and remove any seeds etc.Cut up the mushrooms. Try to keep them off the floor. Cook them in a frypan with butter, some garlic, salt and pepper.Chop the olives, feta and sugarsnap peas. Mix them in a bowl with the cooked mushrooms, some olive oil and basil.Stuff the filling into the capsicums, put a bit of grated parmesan on top, and grill for 2 minutes in a baking tray. Easy.Chop stuffed capsicums in half and eat em! http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=46 Tue 3rd Apr 06:06 am Ingredients:1/3 cup hot water½ cup cocoa150g butter melted1 1/3 cup brown sugar4 eggs separated1 cup ground almonds2 blocks dark chocolateLots of Pears and more brown sugar½ cup cream, plus cream for servingMethod:Do the cake thingAdd the hot water to the cocoa and mix until smooth. Melt1 block of dark chocolate then add it to the cocoa mix, again mixing until smooth.Melt the butter and add this to the mix, along with the ground almonds and sugar. Don’t tell your dentist. Just keep mixing.Phone a friend who can hook you up with a Tupperware egg-separator. Phone a friend with a chicken that can supply you with four eggs. Separate the eggs with the Tupperware egg-separator. Add the yolks to the mix one at a time. Keep on mixing (or make someone else mix for you).Whisk the egg whites until peaking. i.e until the egg-whites are peaking, not you. Fold in the egg whites in two batches. All the kids are doing it that way now.Get out a cake tin that was given to you by a famous person. If you don’t have one of those, a standard cake tin will be fine. Line it with baking paper.Pour in the mix into the tin and put it in a moderate over for 1 ¼ hrs. When it’s cooked, let it cool before attempting to smother it with ganache.Do the Pear thingThe pears are the money-maker. Get a whole lotta pears, skinned and sliced. As many as you please. You can use tinned pears for this, but be sure to drain off the juice. Place them in a baking tin.Cover the pears in brown sugar. Mix them around until they’re finely coated. Could add some cinnamon and/or nutmeg i¬¬f you’re being really clever.Put them in a moderate oven, stirring occasionally until they’re done.Do the Ganache thingPut the cream on medium heat until it starts to bubble. Take it off the heat. Add 1 block of dark chocolate (break it up first!), and keep mixing until melted and smooth. Ooooh. Let it cool, then place it in the fridge to cool off even further. When it’s ready, it should wobble.And ServePlace the cake on a plate and smother it generously with ganache. Give very little thought to how it should look. Just smother!Serve with lots of pears and a drizzle of cream.Undo the top button of your pants and EAT. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=45 Tue 3rd Apr 06:05 am Ingredients: Baby spinachMesclun MixFresh Peaches - slicedChopped walnutsYoghurt balls (1/person)Olive Oil DressingMethod:Put all above ingredients together in a bowl!Use the oil included in the tub of yoghurt balls as the salad dressing. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=44 Tue 3rd Apr 06:03 am Ingredients:Gin 50mLCointreau 25mLFresh or canned peach slice (3 pieces) (the Sunshine)Sugar (1 tspn)Lime wedgeLime slice (the Scenery)Lime rindMethod:Crush a wedge of lime in a cocktail shaker. Pour the gin, Cointreau, and sugar in with it.Blend a couple of peach slices with ice, and add to the shaker when it’s done.Shake well (30 seconds). If this seems too long and you’re likely to get bored on your own, enlist a friend to play maracas with you.Place a peach slice into a chilled cocktail glass (the sunshine) and garnish with a slice of lime on the side of the glass (the scenery).Strain cocktail mixture into the glass.Burn a piece of lime rind and drop into cocktail. Watch your fingers!Enjoy!WARNING: All those kids who are making this heavily potent alcoholic mix might want to ask their parents for some help when it comes to burning the lime rind. Stay safe. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=43 Tue 3rd Apr 06:02 am IngredientsFettuccine pastaSemi-dried tomatoesMushroomsBasil (dried)Basil pestoOne uber zucchini or two normal zucchinisGarlicThickened cow cream (not goat)MethodBoil one pot of water like a Pygmy tribe preparing for a human sacrifice.  Add a splash of olive oil and a dash of salt to your sacrificial water.  Sacrifice your pasta to the water pot just after the water boils.  Heat frying pan to hot.  Fry up your mushrooms (chopped) with your Zucchini (also chopped) then add two cloves of crushed garlic as if you were a prime minister crushing the will of the less wealthy people in your country.  Smell the garlic (mmmmmmmmmm).  Add chopped semi dried tomatoes, pesto and a little dried basil. By now you should have cooked your pasta.  Put everything into a big mixing bowl, add a lavish amount of cream (please do not use goat cream as it tastes like shit) and mix together....serve and eat. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=42 Tue 20th Mar 02:09 am Ingredients PeachesButter LemonThymeMethod Kidnap a friendly grandma and torture her till she gives you the recipe. Then dispose of the body somewhere no one will ever look. Pre heat oven to 180 degrees (this may still be on from the torture session) cut peaches into halves and dispose of the stones as they are not edible. Put a teaspoon of butter into the centre of the peaches, sprinkle with thyme and squeeze some fresh lemon to taste. Shove in the oven until brown and then serve and eat with ice cream. Tell no one about the horrible things you have done to get this recipe. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=41 Tue 20th Mar 02:06 am Full Name: Fried Eggplant with Balsamic Dressing Florentine Stack in a Louis XIII style    Ingredients Fettuccine pasta Semi-dried tomatoesMushroomsBasil (dried)Basil pestoOne uber zucchini or two normal zucchinisGarlicThickened cow cream (not goat)MethodBoil one pot of water like a Pygmy tribe preparing for a human sacrifice. Add a splash of olive oil and a dash of salt to your sacrificial water. Sacrifice your pasta to the water pot just after the water boils. Heat frying pan to hot. Fry up your mushrooms (chopped) with your Zucchini (also chopped) then add two cloves of crushed garlic as if you were a prime minister crushing the will of the less wealthy people in your country. Smell the garlic (mmmmmmmmmm). Add chopped semi dried tomatoes, pesto and a little dried basil. By now you should have cooked your pasta. Put everything into a big mixing bowl, add a lavish amount of cream (please do not use goat cream as it tastes like shit) and mix together....serve and eat. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=40 Tue 20th Mar 01:48 am Ingredients1 Scoop of Vanilla Ice Cream 1 Shot of Irish Cream Liqueur 1 Shot of Espresso Coffee MethodScoop the Ice Cream into a glass and pour the Irish Cream Liqueur and Coffee over the top. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=39 Mon 1st Jan 03:53 am Ingredients2 cups riceFresh fish fillets, prob around 200g each1 tablespoon fresh lemon (or lime)1 red chilli1 clove garlic (minced)Either:Fresh ginger (grated); or 1 teaspoon minced ginger from jarButterHerbs - either chives, tarragon, dill, parsley or corianderSalt & pepperMethodPart cook the rice (steam it, boil it, microwave it – whatever). Leave it a little bit crunchy because it’ll finish off cooking in the oven.Preheat oven to 180deg.Pull out a few sheets of aluminium foil (alfoil) and join them together by folding along the edges. Line the whole of a shallow ovenproof dish with the foil, and make sure you’ve got enough so that you can go right over the top and enclose all the food so that it steams together.Just like you need a good slab before you build a house, you need a good slab of rice before you cook some fish. So build a slab of rice on the bottom, then get the fresh fish fillets and place them on top.Mix together the lemon juice, chilli and garlic. Place/spread 3-4 knobs of butter over the fish and pour the lemon mix over the top. Sprinkle chopped herbs on top.Wrap up the alfoil and place it in the oven for 10-12 mins. You’ll know the fish is cooked when it all falls apart. Be careful when opening parcel for steam. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=38 Mon 1st Jan 03:53 am Ingredients500g beef rump steak1 Chili1/4 cup (60ml) lime juice2 tablespoons finely shredded fresh mint150g spinach2 Lebanese cucumbers, seeded and sliced thinly1 tablespoon white wine vinegar2 tablespoons fish sauce1 tablespoon brown sugarVermicelli noodles (will need to soak these in hot water to soften) - you can cut them in half to make smallerOlive oil for frying meat (not extra virgin)MethodCombine beef with juice and mint in medium bowl, cover and refrigerate at least 3 hours or until required. Heat oiled large frying pan, cook beef until browned both sides and cooked as desired (quite rare is good for this dish). Cover beef, rest for 5 minutes then cut into thin slices. Combine beef with spinach and cucumber in a large bowl. Gently toss noodles, with the combined vinegar, fish sauce and sugar through beef salad.Could also put in:* sliced fresh snow peas (uncooked)* sliced red capsicum* cashews, prob unsalted (Nick would def put these in)Serves 4 http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=37 Mon 1st Jan 03:52 am Ingredients3 Bosc pearsA generous splash of balsamic Vinegar150g Goats Cheese (or you could substitute this for a stinky blue cheese)1 Cos lettuce1 slice pancetta150g walnutsMethodWash 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. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=36 Sun 31st Dec 10:11 am IngredientsA handful of basil2 cloves garlic Olive OilA squeeze of lemonBalsamic Vinegar80g Goat’s cheese6 large mushroomsMethodPush 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. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=35 Sun 31st Dec 09:55 am Ingredients2 Tbsp balsamic vinegar4 tbsp olive oil8 Roma Tomatoes (it’s all about the pulp factor)Generous Handful Basil Salt and Pepper2 baguettes1 red onion4 cloves garlic.Before embarking on this dish, remember: there’s no short-cuts in this game. It’s not a game for lightweights.MethodTo 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. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=34 Sun 31st Dec 09:54 am Ingredients4 cloves garlic2 Chillis, finely choppedZest of one lemonLemon juiceHandful of basilSpring of thymeHandful of sun-dried tomatoesParmesan cheese (finely grated)500g spaghetti (1 packet)Salt and pepperMethodFinely 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. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=33 Sun 31st Dec 09:52 am IngredientsA small handful of basil, finely chopped1 Chilli, finely chopped.A sprinking of oregano and thyme12 pieces of veal schnitzel12 pieces pancetta1 small tray mince1 large jar of tomato-based pasta sauce1 big onionA few splashes of wineOlive OilButterGrated mozarella cheeseGrated parmesan cheeseMethodMake 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. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=32 Sun 31st Dec 09:51 am Ingredients1 eggplant – baked with garlic and lemon1 large onion1 leek – cut into strips4 cloves garlic2 fresh tomatoes1200g tinned tomatoes (3 tins)100g Tomato pasteLots of mushroomsBasilA few generous dollops of Flawless Pesto (see recipe above)50g fetaRoasties: chunks of sweet potato, potato and whole garlic cloves.A few mustard lettuce leaves for garnishMethodCut the eggplant open just enough so you can place some lemon and garlic inside it. Push the garlic and the lemon slices inside the eggplant and cover with foil. Place it in the oven to bake. Fry onion, garlic, and leek in a large pan with a little bit of olive oil until soft. Add tomatoes, tomato paste and chopped mushrooms. Let is simmer for a while.Make your roasties for serving on top of the pasta: chop the sweet potato and potato into smallish chunks. Throw some whole cloves of garlic in the mix. Drizzle with olive oil and roast in the oven until crispy. When the eggplant is soft, remove it from the oven, take out the lemon slices, and mash it up. Add it to the sauce, along with the pesto, fresh basil and feta. Mix and simmer.Choose a platter for your roasties and decorate it with some freshly-picked mustard lettuce leaves. Remove roasties from the oven and place on top of the lettuce.Remove the sauce from the pot and place in bowls so your guests can serve themselves.Serve sauce with spaghetti and parmesan cheese. Add some roasties on top for a little bit of Bertha magic. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=31 Sun 31st Dec 06:14 am IngredientsLettuce OlivesFeta cheeseCherry TomatoesAvocadoMethodChoose your lettuce. Check it for cabbage patch kids. Mix all ingredients into a bowl. Eat. Enjoy! http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=30 Sun 31st Dec 06:10 am IngredientsCherry tomatoesNasturtiumsGarlicRosemaryTahiniSalt, pepper cuminMethodPick nasturtiums and cherry tomatoes from the garden. Cut cherry tomatoes in half, and sprinkle with chopped garlic and rosemary. Place in the oven to roast.When roasted, blend with nasturtiums. Add tahini and season with salt, pepper, cumin to taste. Garnish with a nasturtium flower. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=29 Sun 31st Dec 06:08 am Ingredients1 home-grown eggplant2 cloves garlic, halved½ a lemon, cut into slicesJuice of ½ a lemonCuminTahiniSalt and pepper MethodHeat the oven. Pick an eggplant from the garden. Cut the eggplant open just enough so you can place some lemon and garlic inside it. Push the garlic and the lemon slices inside the eggplant and cover with foil. Place it in the oven to bake. When the eggplant is soft, remove it from the oven, take out the lemon slices, and mash it up. Add tahini, lemon juice and seasoning to taste.Garnish with a slice of lemon. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=28 Sun 31st Dec 06:06 am Ingredients30 organic home grown mushrooms (Jules’ came from Matilda's cupboard)100g of Danish Feta30 Teaspoons of Flawless Pesto (see recipe below)Method Place a generous amount of oil into a flat frypan.  Cook mushrooms upside-down on low heat for 40mins (stirring occasionally).  While the mushies are cooking, mix together the ingredients for pesto. Place a teaspoon of Flawless Pesto into each mushie, then place some feta on top of each mushroom.  When the feta has melted (5-7mins) the dish is ready.  Garnish with chopped herbs and serve to excited guests and crew. Cooking time (45-50mins).  Prep time 15 mins. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=27 Sun 31st Dec 06:03 am IngredientsHandful of freshly picked basil and coriander Handful of pine nutsOlive oilLemon juiceSalt and pepperMethodMix together the herbs and the pine nuts into a paste. You can try this the witchy way (i.e. with a mortar and pestle) but it’s easier to just use a food processor. Add a generous pour of olive oil, then add the lemon juice, salt and pepper to taste. Don’t worry if a few lemon seeds find their way in… the food processor will take care of that. Keep mixing until the pesto has a smooth texture and keep on tasting it to make sure you’ve got the right balance.Garnish with some feta and basil and serve with carrot sticks; or use it in Patty's Red Pasta Sauce or Jules’ Mushrooms with Melted Feta and Pesto. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=26 Sun 31st Dec 06:01 am IngredientsRed CordialA splash of beer (optional)Warm waterSqueeze of lemon juiceMethodTake a deep soup bowl and pour in 1 part cordial, 4 parts warm water. Add a squeeze of lemon juice and a splash of beer.Pass the bowl around and share with any friends who have no known contagious ailments. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=25 Sun 31st Dec 05:50 am Ingredients2 avocados1 tomatoSalt Squeeze of lemon juiceBeer (optional)½ an onionMethodEither:Peel the avocado with your hands, squeeze it until the seed comes out and place the remaining flesh in a bowl; orCut down the middle of the avocado, twist it apart and remove the seed with a knife.  Spoon out the flesh into a bowl and mash it.Finely chop the tomato and onion and add to the avocado.  Add a squeeze of lemon (not a whole lemon), and a pinch of salt.  Mix together.Optional additions include:Lemon seeds (for texture)Copious amounts of salt (if you have low blood pressure and you wish to raise it)A splash of beer.  Why not.Serve with corn chips. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=24 Sun 31st Dec 05:47 am IngredientsAssorted meats e.g.: spare ribs, “meat pads”, sausages, t-bones.4 Onions, chopped.Olive oilPepperMethodCut up your onions. Use a knife for this.Heat up the BBQ nice and hot. Pour over some olive oil. Place the meats on the barbie and season heavily with pepper. Put the onions on to cook. Add lots of pepper to them, too. Turn the meats when they need turning and remove them when they’re cooked. Same goes for the onions.Serve to your friends and listen to them complain about the pepper and lack of salad. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=23 Sun 31st Dec 05:45 am Ingredients6 Hot dog rolls1 can whipped cream SprinklesMethodCut down the middle of the hotdog roll. Squeeze the cream into the roll. Sprinkle the sprinkles on top.Pour the rest of the cream on your mates. If you don’t like the cream bun, throw it at someone.Clean off any excess cream in the nearest pool or spa. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=22 Sun 31st Dec 05:39 am Ingredients16 nips of vodka1/2 a good-sized watermelonPineapple juice (optional)1 bottle soda water 2 cups crushed ice Mint Serves 8 MethodCut up the watermelon into pieces that will fit in your juicer. Don't forget to remove the peel, as this will make for a more successful juicing experience. Put the watermelon pieces through the juicer, importantly, collecting the resultant juice as it comes out. This may require the use of a jug or similar. If your juicer is poorly designed, plug-up any existing holes and other problems with aluminuim foil and gaffer tape.Distribute the collected juice evenly amongst 8 cups. Add 2 nips of vodka per cup (or more if you're feeling like you need to drink a lot of vodka). Add a little pineapple juice too, if you like. Crush up the ice. This process can be aided by use of a suitable kitchen appliance. Ask your friends for help if you can't figure out how to use said appliance. Throw in a handful of mint with the ice when you crush it, too. Spoon out the crushed-minty-ice into the cups. Top up with soda water and enjoy.     http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=21 Mon 30th Oct 09:31 am Ingredients 4 fresh sand crabs1 can coconut milk, opened with 1 red chilli chopped1 green chilli chopped2 table spoons Red Thai curry paste5 kaffir lime leaves5 curry leavesLime rind 2 tomatoesCorriander1 freshly squeezed lemonHandful of snow peas1 onion Chopped1 tablespoon garlic1 tablespoon Ginger1/2 a teaspoon fish sauce1 tablespoon sugar4 cups waterSalt to tasteShallots to garnish MethodBreak the crab into smaller pieces and crack the legs so that it'll cook through better. Drop the crab pieces into salted boiling water and watch them change colour. Don't do this in front of your vegetarian friends. Keep crab in boiling water for a few minutes, them remove pieces into a bowl. Keep the water.In a large pot, fry up the onion, garlic, tomatoes, chillis and ginger. Cook them until the onions go translucent. Don't let it burn or it will go bitter.Pour in the crab-water and bring to the boil. Add the fish sauce, corriander, lime leaves, snow peas, curry paste, coconut milk and sugar. Simmer all ingredients together for 5 mins and stir occasionally. Add the crab pieces and continue to simmer until thickened and cooked (approx 20 min). Add more corriander, the curry leaves and some rind of a lime. Garnish with Freshly chopped coriander and shallots. Serve with rice http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=20 Mon 30th Oct 09:30 am Ingredients1 whole snapper cleaned and scaled100 grams baby octopus grilled200 grams scallops grilled1 thinly sliced lemon2 tablespoons lemon juice2 tablespoons butterAluminium foilMethod Grill your octopus and scallops on the BBQ. Cut the octopus into smaller pieces.Place your snapper on a whole lot of aluminium foil. Sensually massage your snapper with butter on both sides. Stuff it with BBQ octopus, scallops, and lemon slices. Squeeze lemon over the top. Wrap it up in foil. It's now ready for cooking in anything from a hungie to a house fire. We recommend you use a BBQ - nice and hot. Close the lid on the barbie, and leave the fish in there until cooked (approx 20mins).Bring it out, put it on a plate. Remove foil before eating. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=19 Mon 30th Oct 09:30 am Ingredients Half a kilo shelled prawnsHalf a kilo Baby OctopusSeafood marinade: 1 squeezed lemon 1 tablespoon crushed garlic Sea salt/pepper to taste 1 tablespoon olive oil 1 finely chopped chilli 1 tablespoon finally chopped basil Half a kilo diced lamb Lamb marinade: 1 tablespoon crushed garlic Sea salt/pepper to taste 1 tablespoon olive oil 1 finely chopped chilli 1 tablespoon finely chopped rosemary.6 baby squash, halved3 zucchinis, cut into rings 1 capsicum cut into 1 inch pieces MethodPrepare the marinades by pummeling and mixing the ingredients with a mortar and pestle. Place the seafood and lamb in the respective marinades for at least 20min.Skewer the prawns onto bamboo skewers. Skewer the octopus on bamboo skewers along with some capsicum, squash and zucchini pieces. Do the same with the marinated lamb.Thow the skewers on a hot BBQ plate and pour over the remaining marinade. Keep turning them as they cook. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=18 Mon 30th Oct 09:29 am IngredientsOctopus http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=17 Mon 30th Oct 09:29 am Ingredients500g block milk cooking chocolate500g block white cooking chocolate500g block dark cooking chocolate1 packet shortbread biscuits200g unsalted macadamia nuts200g Brazil nuts1 packet marshmallows1 packet dessicated coconutMethodTest your ingredients by sampling them. Remove all the rust from you deep metal tray, and dry.Break and sprinkle shortbread biscuits and coconut over bottom of tray. This will stop the rest of the ingredients from sticking to the bottom.Sample the whole macadamias, Brazil nuts and marshmallows. Cover base with whole macadamia nuts, halved Brazil nuts and marshmallows. Sample marshmallows again.Sample milk chocolate. Melt milk chocolate and pour over base. This will melt the marshmallows a bit, so get a spoon and smear them about. Sprinkle with coconut and place in fridge to cool while you prepare the next bit. Lick the bowl clean.Sample white chocolate. Melt white chocolate and pour over as the next layer, sprinkle coconut and place in fridge. Lick the bowl clean, or give it to a friend to lick clean.Add some more marshmallows.  Sample dark chocolate. Melt dark chocolate and pour over, smear the melting marshmallows, sprinkle coconut generously, and place in fridge until completely cooled. Once again, lick the bowl, or give it to a friend to lick clean.Cut into large rectangles and watch as guests’ knees turn to jelly upon eating. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=16 Mon 30th Oct 08:41 am Ingredients5 sheets puff pastryTomato sauce500g mushroomsDanish fetta1 red capsicum2 onions200g baby spinach (de-stalked)200g semi-dried tomatoes300g unsalted macadamia nuts1kg tasty cheddar cheese (this amount may vary according to taste. TKT like cheese).Mixed herbsMethodSample your ingredients. Pre-heat oven to 180 degrees C, place puff pastry on metal trays and heat in oven until they balloon and turn brown. Take them out of the oven, and loosen them on the tray so they don’t stick when you put them back in.Spread tomato paste thinly over pastry, leaving 1cm from the edges. Sample your pizza toppings. Put baby spinach, mushrooms, capsicum, onion, semi-dried tomatoes and macadamias over tomato base.Grate cheddar cheese. Eat some. Spread remainer over pizzas and sprinkle herbs over the top. Place in oven for 15-20 mins then eat! http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=15 Mon 30th Oct 08:38 am Ingredients1 block of cheddar cheeseDanish fettaDutch smoked edamPecorino cheeseTriple cream brie1 loaf turkish bread2 Hass AvocadosMethodCut hard cheeses into 1 cm cubes. Sample them as you go. Mix in a large mixing bowl. Sample Danish fetta, then add the remainder to the dish. Mix again. Cut Brie into slithers, sample some, then place the remainder on top.Cover Turkish bread with Avocado. Cut up bread into suitably sized pieces. Place cheese salad on bread, and devour.Not recommended for people who have difficulty swallowing, are lactose intolerant, or suffer from a heart condition. Or don’t like cheese. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=14 Mon 30th Oct 08:37 am Ingredients2 shots of Vodka 1/2 cup of crushed ice2 wedges of lime 1 teaspoons of brown sugar 4 Lychees2 pieces of finely sliced root ginger2 small pieces of chopped red chilli(serves 1)MethodWearing your sleeveless top, muddle the ginger and two of the lychees. Flex you bicep. Chicks dig it. It’s all about release of flavour. Add the lime wedges and muddle further. Place into a cocktail shaker along with brown sugar.Add the vodka and crushed ice to the cocktail shaker and shake vigourously until mixed. Drop in the chilli and shake again.Pour into a glass, and garnish with two lychees.Don’t light a cigarette. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=13 Mon 30th Oct 07:41 am IngredientsIceberg LettuceTomatoSnowpeasCucumberRed OnionMarinated BocconciniStuffed Green OlivesCapiscumChopped Dill and BasilMethodCut all ingredients and toss in big salad bowl. Don't add too much lettuce. Make sure you fill the salad with lots of other nice stuff. And don't forget to cut those little end bits out of the tomatoes! Dress with lemon juice, Olive oil Salt, Pepper and Balsamic Vinegar.Best served listening to Downsize. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=12 Sun 29th Oct 11:19 am Ingredients12 tbsp lime juice4 medium red chillies, de-seeded and finely chopped 4 tsp caster sugar1 tsp salt8 tbsp olive oil24 trim lamb cutletsMethodMix together a sauce with the lime juice, chilli, sugar, salt and olive oil together. Remember when you 've been cutting up chillies, don't go and piss.  Cover the lamb cutlets with the sauce and allow to marinate in the fridge for 30 minutes or so.Clean the BBQ - make sure it's people worthy!  **N.B. Aerosol spray on flaming barbie not recommended** Get the BBQ smokin' and put the lamb on it. Cook for 4–5 minutes, rotating once or twice.  Pour any leftover sauce over the lamb as it's cooking.Turn over and cook for a further 3–4 minutes. Serves 12.Best served listening to “Salad Dodger” http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=11 Sun 29th Oct 11:16 am Ingredients 2 cloves of Garlic2 medium chillies, de-seeded and chopped1 heaped tablespoon of sugar3 tablespoons of fish sauceJuice and pulp of 2 or 3 limesCouple of tablespoons of water MethodPut the water in the bowl and add all ingredients.  Crush the garlic.  Note for newcomers - peel it before you attempt to crush it. Chop all ingredients finely and stir together.  Don't stinge on the fish sauce.Best served listening to “Vagina Decliner” and “Reflector” http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=10 Sun 29th Oct 11:15 am IngredientsPacket of ricepaper500g pork mince1 tablespoon oilJuice of a few limes2 tablespoons fish sauce4 medium (or 2 small) fresh red chillies chopped1 small onion finely sliced4 green shallots chopped¼ cup peanuts1 tablespoon grated fresh ginger2 tablespoons chopped fresh mint2 tablespoons fresh coriander leavesHeat oil in pan, add pork and onion; let it brown. Turn down the heat and stir through some flavours: the lime juice, fish sauce and chillies - allow them to penetrate the meat. Let it cool. Mix in onion, shallots, nuts, ginger, mint and coriander. We'll get to the ricepaper shortly, but in the meantime, don't break them 'cause you'll be stuffed.Filling for rollsCarrotCucumberLettuceCorianderMethodJulienne the Carrot and Cucumber and shred (or roughly chop!) the lettuce.Roughly chop the coriander, and place all ingredients on a platter alongside the mince. Boil approx one litre of water and pour into large bowl. Prepare one sheet of rice paper at a time. Place a sheet in the bowl of hot water and let it float to the bottom like a jellyfish. Pull out (with tongs!) and put it flat on a plate. Pile up with fillings, roll it together, then dip in the Vietnamese dipping sauce. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=9 Sun 29th Oct 11:13 am Ingredients:Some pears (1 per person)Couple of cinnamon sticksA bit of star aniseEnough sugar syrup to poach your pears (sugar & water)A squeeze of lemonCrème FreshMethod:Make sugar syrup by dissolving 2 parts water and 1 part sugar in a pan over a low heat. Squeeze in a bit of lemon. Tie the cinnamon and star anise in a little muslin bundle to it doesn’t go everywhere, and add it to the sugar syrup.Peel the pears. Leave the stork and the core. Place the pears in the syrup to poach for a while over a low heat (20 mins or so) Serve each pear with a dollop of crème fresh, and a glass of Riesling or Riesling and Crouchen. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=8 Wed 6th Sep 08:22 am Ingredients:2 small squids, cut into pieces1 piece of flake, cut into pieces10 mussels or clams or pippies or snails10 prawns, peeled1 chorizo sausage, chopped1 clove of garlic, chopped1 red onion, sliced1 cup rice (or thereabouts)Fillet of chicken, cut into piecesHandful of peasCouple of knobs of butterLittle bit of saffronSalt and pepperCouple of cups (or so) of vegetable stock: make it by boiling water with some celery (including leaves), carrot, onion, other stocky things you might want to add.Method:Prepare your squid and mussels.Squid: Extricate the inedible bit (head and backbone) from the edible bit (the tube). Get on intimate terms with your squid: twist and pull. The head comes off, then the back-bone will come out. Slice the good bit into squares.Mussels: Tap on them to check they’re still fresh: if they close up, they’re OK, but a bit scared. De-beard them. Now they’re really scared.Brown the chicken with some butter in a flat and wide pan; then set the chicken aside. Fry onions and garlic in the pan with some more butter. Add some rice and fry it a little. Start to add ladles of stock to the pan. Add some saffron to turn the rice yellow. Keep adding stock as the rice absorbs it. Keep on stirring as you add the other bits - like peas! If you’re using ice-age peas, wash off the ice under the tap first. And don’t forget the seafoody bits: fish, prawns, squid and mussels. Add the chorizo; return the chicken to the pan; and add salt and pepper to taste. Let it cook - wait for the mussels to open up.When it’s cooked, add celery leaves to garnish, and take the pan straight to the table. Serve with a glass of verdhello. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=7 Wed 6th Sep 08:21 am Ingredients:1 RockmelonIceProscuitto "from a pig'Method:Make a naked rockmelon: cut off its top and bottom, then stand it on the cut edge to slice off the sides. (Alternately, ask a neighbour with a chainsaw whether they can do it for you). Remove the seeds, and cut the melon into small pieces.Put the melon in a blender with lots of ice and blend. Do this in batches unless you have an industrial-size blender.Spoon it into a bowl, then place 2-3 thinly sliced pieces of proscuitto on top. Serve with a glass of sparking white. http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=6 Wed 6th Sep 08:20 am Ingredients:Pork - diced (about half a pig)A whole lot of vegetable oil1 capsicum (that's a pepper, for the Americans)1 onionSome cloves of garlic1 small tin pineappleVinegarSoy sauceSaltTomato SauceSugarBatter:2 cups cornflour½ cup chicken stock1 eggSoy sauceSalt and pepperRice to servePrawn crackers to serveMethod:This is a traditional Chinese recipe, prepared with no touch of class, and served with rice. It's barely edible. Parental supervision is recommended for this recipe. We didn't have any, and it didn't really work.Cut up some chunks of pork, and dip them in batter. Half a pig or so will be fine. To prepare some batter, you'll need to separate some eggs, and whip the whites into soft peaks. In another bowl, grab 2 cups of cornflour and ¼ cup of sugar. Mix it together with ½ a cup of chicken stock and a dash of salt and pepper and some blob blob blobs of soy sauce. Now it's time to magically turn it into batter: "fold in" the egg. If it's too runny, just keep on adding flour, you'll be right. Now drop the pork into the batter. If you want to make the batter really lumpy (this is unadvisable), just throw in all the ingredients at once and stir.Get as much oil as you can and boil it in a pot on the stovetop. "Let's get real fat!" Drop in your batter-covered chunks of pork. Watch out for oil splatter. Scoop them out when they're golden brown. Remember that things boiling in hot oil are hot. We recommend that you don't use your hands. Use a slotted spoon or similar kitchen tool. Place the golden brown fried pork on kitchen towels in a vain effort to reduce the amount of heart-stopping fat you will otherwise consume if you unwisely manage eat this dish. You may also notice that you now have a spoon covered in deep-fried batter. This is otherwise known as deep-fried spoon. Add tomato sauce and eat. Waste not - want not. And be grateful - deep-fried spoon is probably better than the rest of this debacle.Prepare some long grain rice. Read the instructions on the packet. We can't offer you any more tips than that.In a wok, stir-fry some veges: capsicum (pepper) cut into strips, one onion & a couple of cloves of garlic. Add one small tin of pineapple chunks, then some soy sauce, ¼ cup vinegar, a squirt of mati sauce (tomato), and SOME sugar. Yes sugar. Perhaps 3 large teaspoons. Throw in come chicken stock too if you can. N.B. We experimented with almost 2 cups of salt in place of sugar at this point, but found that it didn't really work out. So stick with sugar.Let it simmer and thicken up.p>Serve with rice that has been pressed into little cups, then turned upside down onto a plate (aaaw). You can also serve it up with some prawn crackers. To make prawn crackers, buy prawn crackers and make sure they have instructions on the side. It's that easy! http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=5 Thu 31st Aug 08:48 am Ingredients:The Choicest StrawberriesBrown SugarSour "Lite" CreamMethod:Take the choicest strawberries. Arrange them symmetrically around the outside rim of a pretty plate. (hint: we used a plate with geese on it and it looked really nice). The key is to make it look really nice, so be sure to take time over the presentation, otherwise your guests might think you don't care about them.Place small dobs of brown sugar directly onto the plate, in-between the strawberries you've so cleverly arranged.Place a big dob of sour light cream in the middle of the plate.Voila! You've done it. And it does look pretty, doesn't it.Now for the eating: Pick up a strawberry and dip it into some sour light cream. Now press the cream and strawberry into the brown sugar. Enjoy!Alternately, you can grab a punnet of strawberries, crack a packet of brown sugar onto the side of the sink, drop the strawbs directly into the cream, then use them to mop up the sugary mess on the sink. Surprise, surprise! http://www.therocknrollcookingshow.com/episodes.php?section=recipe&action=viewRecipes&id=4 Thu 31st Aug 08:47 am