Whats Cooking at Karangi Kitchen

[Karangi Dude]

Hi and welcome to What's Cooking at Karangi Kitchen.

KARANGI is the name of the area that I live with my lovely Wife and youngest Daughter, I have three children. (the two eldest Son and Daughter are all grown up and flown the coop)

I will be posting new dishes I cook, that I would like to share with others, I hope you enjoy.
Cheers Doug

I thought I might go from when I first joined the Forno Bravo Forum up until now.
I have posted a few dishes that I have peviously cooked.

Before my WFO was finished I was still making Pizza in my gas BBQ.
I placed fire brick splits on the grill and closed the lid, bricks work much better you can get the temp up higher and they will hold heat longer than the pizza stone that I used before .

OO flour 65% hydration on home made peel / serving board.

Good crust and reasonable crumb.

Baked Pumkin, Caramelised Onion, Persian Marinated Feta and Boccocini.

Margherita.

Zucchini, Onion, Oregano and Moz and Parm.

[Karangi Dude]

Cooking in the WFO

Spinach and Three Cheese Pide and Morocan Spiced Lamb Pide

Pide is a Turkish dish,
To make Spinach and Cheese pide you can use your favorite pizza dough just make an oblong shape about 12x8", you can roll if you want as it does not need to puff like pizza. You need uncooked spinach about a cup full, spread it down the dough about 2x2" then sprinlkle diced onion on top and then add the cheese. I allways use feta and 1 or 2 other cheeses say a mature cheddar and mozzarella sprinkle them on top and then pull the dough over the top and pinch to seal, cook a little cooler than you would a pizza. Take it out when it is golden brown and brush on a little melted butter and squeeze on a little fresh lemon juice. Let cool a little and slice diagonlly about 1" wide to serve. It is a little bit hit and miss just adjust to suit yourself.
When I make pide I use Turkish bread dough but that is just my preference there is other fillings as well like spiced lamb etc.

Morocan Spiced Lamb Pide, for the filling I used lean minced lamb, onion, garlic and morocan spices precook in a fry pan simmer until tender and not to wet. When I assembled the pide I added the filling and some shredded cheese. Cook at less temp than for pizza and just until the dough turns golden, to serve brush with melted butter and sprinkle with a little lemon juice and a few dollops of yogurt mixed with mint, olive oil, salt and lemon juice.

[Karangi Dude]

Breakfast Pizza,

This is my version of Alter Ego's hangover pizza. (Thanks Paul)
Made with egg, bacon, Italian sausage, roasted capsicum, mushroom, cherry tomatoes on soft pizza dough.

[Karangi Dude]

First Roast,

Roast Chichen and Vegetables baked potatoes and pumpkin

[Karangi Dude]

First Pizza,

I always seem to forget to take pictures of my pizzas this is the only pic I have of my first pizza sorry a little out of order. It was the very first thing I cooked in the WFO it was a Margarita I like to put the basil on just after I take the pizza out of the oven, I like the freshness.
Sorry no pic of the finished result.

[Alter ego]

Originally Posted by Karangi Dude

This is my version of Alter Ego's hangover pizza.

It looks good and making me hungry. It's bloody freezing this morning and I'm in a site shed on a building site. The cold is creeping up through the floor and a breakfast pizza would be just the thing to warm me up!

[Karangi Dude]

Young duckling cooked a l'orange style,

A friend gave me two ducklings that she and her husband had killed and dressed for me.

Stuffed ducks cavity with orange pieces (skin on) and rosemary spriggs,
made a baste of orange marmalade, olive oil and wisky mixed and heated slightly and strained out the peel. Set duck on rack and cooked at 220c for 1.5hrs basting after the first hour and just before carving.
Note; don't baste before cooking as it will caramelize to quickly and burn on the skin.
Served with roast potatoes, herb encrusted tomatoes and baby beans with sliced zucchini drizzled with garlic butter. All cooked in the WFO I made a gravy with the pan juices and remaining marmalade baste.

[Karangi Dude]

Ossobucco and Polenta Slow Cooked

Put Ossobuco in the oven before I went to work at 8am Tuesday temp 105c took it out when I got home at 5.30pm the temp was at 90c. I made some polenta to serve it with. Meat just fell of the bone taste was great.

[Karangi Dude]

First Bread

2 Turkish Bread
2 Ciabatta loaves
2 French Sticks
2 Pizza Buns

[Karangi Dude]

Beef Jerky

I was wondering how the oven might be used for drying meats etc.
So last night after taking out the Ossobucco I had made, the oven was still 95c so I let it cool down while I prepared some Beef for Jerky. I left the beef strips in marinade for a few hours and before I went to bed I put it in the oven @ 75c and put the door on. Took it out this morning at 7.30am @ 60c and it turned out better than the jerky we normally make with our dehydrator my family said it was the best yet.