Maudie's Meanders

Apart from cheese, there's nothing for a doggie to steal while the hooman cooks this. Onions are very bad for canine creatures. Meanwhile, the hooman can sip his supposed cooking wine and brandy to his heart's content. Boo! French Onion Soup Prep time 20 mins Cook time 60 mins Total time 80 mins Servings 4 to 6 servings Ingredients 6 large brown onions 4 tablespoons extra virgin olive oil 2 tablespoons butter 1 teaspoon sugar Sea salt 2 cloves garlic, minced 2L beef stock, chicken stock, or a combination of the two (The hooman uses Maggie Beer because he says it's the best) 125ml dry white wine or dry vermouth 2 bay leaves ½ teaspoon dried thyme ½ teaspoon freshly ground black pepper 2 tablespoons red vermouth or brandy 8 slices (2½ cm thick) French bread or baguette 1½ cups grated Gruyere cheese Sprinkling grated Parmesan cheese Method Peel and thinly slice the onions from root to stem. There should be about 10 cups of sliced ...

  Easy Pork and Sauerkraut Prep 15 m Serves 4 Prep 15 m Cook 6 h Ready In 6 h 15 m Ingredients 500gr boneless pork chop, cut into 3 ish cm  cubes 2 x 500gr jar sauerkraut with juice bottle Coopers Vintage Ale (or substitute. Not that there is one 🍺) Granny Smith apple, peeled and cored 1 tablespoon minced garlic 1/2 tablespoon fresh dill 1 teaspoon onion salt 1 teaspoon mustard powder Directions Combine all ingredients in a slow cooker and stir well. Submerse the apple under the other ingredients. Cook on High for one hour, reduce heat to Low and continue cooking for 5 hours or until pork is cooked through. Discard apple. Serve with mashed potato and apple sauce.

Roast beef, perfect, and every accompaniment is cheating. For 4 Nibbles  Sherry (because we had just got home from church, and we are Anglicans after all. If you prick us.) 1.4kg ish topside. Roll all sides in olive oil (Never mind measures, just dollop), rosemary, thyme, garlic, mustard powder, salt and pepper.  Birds Eye frozen roast veg Aunt Betty's Frozen Yorkshire Puddings, pack of 12, I used 4. Birds Eye Frozen Garden Peas. Big dollop in a bowl. Lump of butter. Maggie Beer Australian red wine finishing sauce x 2. A South Australia cab shiraz. A Marlborough Pinot Noir. Eton Mess for dessert (thankyou Leisa 😘 ) For four humans, and the odd beef handout to a GSD. _____________________________________________ Take the beef out of the fridge half an hour or so before you want to start cooking it. Rinse bloody stuff off, dry in tea towel. Recipes say pat dry with kitchen paper towel. Nonsense, unless you want bits of kitchen roll stuck to yr beef. Pre heat air fryer @ 200C fo...

  3 cups self-raising flour 1/3 cup white sugar         1 tsp garlic powder or          1 tsp salt         1 Tbsp baking powder         1/3 cup shredded parmesan or vintage (ie strong) cheddar or gruyère         355 ish ml can or bottle beer (Metric cups) Directions Preheat oven to 175 degrees C. Line a 9" x 5" (in old money) loaf pan with baking paper. Mix flour, sugar, salt, garlic, baking powder, & shredded cheese together in a large bowl. Pour in beer and continue to mix, first with a wooden spoon and then with your hands, until well combined; batter will be sticky. Pour into the prepared pan.  Bake in the preheated oven until golden brown on top, 50 to 60 minutes. Coat butter on top, back in oven for 5 mins

3 eggs, as fresh as possible, preferably organic and free-range, room temperature 2 knobs unsalted butter 1 tsp finely, freshly grated parmesan (or vegetarian alternative) Richard used Grana Padano To cook with herbs 2-3 chopped tarragon leaves 1 tbsp each snipped chives and chopped chervil or parsley To cook with cheese 3 rounded tbsp finely grated gruyère Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat. Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg. With the heat on medium-hot, drop one knob of butter into the pan. It should bubble and sizzle, but not brown. Season the eggs with the parmesan and a little salt and pepper, and pour into the pan. Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the ...

    Ingredients 1 tablespoon olive oil 1 medium red onion, thinly sliced 2 stalks celery, thinly sliced 3 cloves garlic, thinly sliced 1 teaspoon smoked paprika 2 tablespoons no-added-salt tomato paste ½ cup white wine 4 large tomatoes, chopped (Richard used a 400gr can of premium quality chopped tomatoes) 400g can black beans, rinsed, drained 500g seafood marinara mix (Ingham Rd Seafoods insisted that Richard take 750gr, including yummy scallops, for the price of 500gr, because "I remember you, you buy your oysters from us." 😊 2 tablespoons chopped fresh flat-leaf parsley 2 cups steamed green beans (fresh or frozen) and courgette pieces, to serve 4 slices toasted grainy sourdough, to serve Instructions In a large saucepan, heat oil over medium heat. Gently fry onion and celery for 5 minutes, or until softened. Add garlic and paprika and cook, stirring, for 1 minute, or until fragrant. Add tomato paste and cook, stirring, for 1 minute. Add wine and simmer until reduced by ha...

  Bit of a cheat, because the curry sauce is ready made. 1 x 375g Passage to India (World Curries) Sri Lankan Curry simmer sauce https://auspantry.com/collections/simmer-sauces/products/passage-to-sri-lanka-chicken-curry-simmer-sauce 1 tbsp vegetable oil - Richard used olive oil 4 lamb shanks  2 red onions, sliced into thick wedges  1 aubergine (300g), cut into 5cm chunks. OK, eggplant you philistines. 1/3 cup (80mL) chicken stock. Richard thinks a bit more. Roti, to serve.    Richard thinks that's not necessary. Optional:  Cashew and Curry Leaf Topping   Richard thinks you should do this, with ghee. 1 tbsp ghee or coconut oil  1/3 cup (50g) cashews   Richard used chopped (he chopped then himself) macadamias. 2 branches of fresh curry leaves Heat oil in a large frying pan over medium-high heat. Cook lamb shanks for 5 minutes. Transfer to a plate. Add onion, aubergine, Sri Lankan Chicken Curry Simmer Sauce and stock to slow cooker. Place lamb ...