Whats Cooking at Karangi Kitchen

[Karangi Dude]

Hi Rossco,

Good to here from you, I like to share whatever I am doing with my oven it's the main reason I am on this forum.
Rossco, I admire the passion you put into finding the perfect pizza, sourdough, ciabatta etc. and your imput into Aussie woods, it's people like you that make this forum as good as it is.

[heliman]

Hello Doug - thanks for the kind words.

I have certainly found the collaborative nature of this forum incredibly informative and a great learning experience. So many people offer time and information for free to help others which makes it such a worthwhile experience coming here.

Your contribution - with the amazing attention to detail... right down to the presentation and step-by-step intsructions - stood out to me as representing a really good example of a valuable contribution. After reading the preparation instructions and looking at the pics I am urged to give it a go too.

Looking forward to seeing more of your gastronomic delights displayed around here.

[cobblerdave]

Gudday Doug
Made you Morocan spicey chicken pizza last night ....coupla changes plain mozarella cheese and low fat sour cream
That was the greatest pizza and was a big hit with all...thanks again for you for sharing your cooking this way


Regards Dave

[Karangi Dude]

Hi Cus,

Sorry I missed your post the other day, I am glad I have inspired you to try the salt only crackling.
I hope your mothers day roast pork went well, you are right to be skeptical about the crackling only needing salt and no oil, lemon juice, vinegar or any other liquid.
The idea is to dry the skin out, so it does not need any added liquid

[Karangi Dude]

Hey Dave,

Nice looking pizza!!! I am glad you liked it.
I also use light sour cream and the Buffalo Mozzarella I found at Wollies it is in olive oil and keeps for a few weeks not like the fresh Buffalo that only lasts a couple of days and is very expencive I only buy the expensive cheese for special occasions.
I do use Feta, Goats Cheese, Gorgonzola, Brie etc. as well though.

[cus]

Originally Posted by Karangi Dude

Hi Cus,

Sorry I missed your post the other day, I am glad I have inspired you to try the salt only crackling.
I hope your mothers day roast pork went well, you are right to be skeptical about the crackling only needing salt and no oil, lemon juice, vinegar or any other liquid.
The idea is to dry the skin out, so it does not need any added liquid

Worked a treat, best crackle ever. I do not think I will ever worry about the crackle on a pork roast again as I will just spend the extra $2 and buy the skin/fat alone. Pigs are getting leaner and leaner and it can be difficult to find a pork leg with a good amount of fat under the skin.

Here is a pic of one of the side: classic Brussels sprouts with bacon.

I par boiled the sprouts for a couple of minutes and then put in oven with fatty smoked bacon at around 260oC until caramelised mixing to make sure they are all well bathed in bacon fat! Came out very well, a very underrated veg which is coming into season.

Thanks again, I eagerly await any of your posts.

[C5dad]

Cus - that looks awesome. I grew up near a sprout farm and loved it - nuthin like the store bought version that is for sure.

[brickie in oz]

Originally Posted by C5dad

Cus - that looks awesome. I grew up near a sprout farm and loved it - nuthin like the store bought version that is for sure.

Was there a peg factory nearby too?

[Karangi Dude]

No need for pegs when you are growing sprouts, we grow them every year.

One way we like to cook them is with butter and nutmeg in a clay tapas dish in the WFO.
I agree they are a very underrated vegetable, sometimes I add a few slices of leek also an underrated vegeatble.

[Karls]

All looks good , going to have to get busy!