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Foodie Forum - What would you prepare with ...?

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41. Posted by Cupcake (Travel Guru 8468 posts) 11y

Only if they are chocolate covered Brendan! ;)

42. Posted by Brendan (Respected Member 1824 posts) 11y

I will put some choclate one some... I guess...

43. Posted by Cupcake (Travel Guru 8468 posts) 11y

You're going to put chocolate on who???

44. Posted by IronChef (Full Member 1076 posts) 11y

SO -Are we ready for another meal. As its after midnight here I think it is time for a new secret ingredient for the new week!

Something truly fatty and a little decadent. Although, I don't know how well its going with chocolate but I think we can manage -

QUACK! Quack! Sizzle, Sizzle! How 'bout some DUCK!

Don't forget to save the skin and fry it up for cracklins!

I hope Fiona can bring some Cloudy Bay to go with.;)

45. Posted by Peter (Admin 5790 posts) 11y

Dang, I missed my chance for mushroom glory I must say though, it's very hard to beat the IronChef

Ah, what the heck! here's my 3 courses of mushroom :)

Apetiser: garlic mushrooms. Cut a cross in 4 large swiss brown mushrooms (or at least some large mushroom, not the button ones). Chop at least 5 cloves of garlic and mix it with some olive oil (about a quarter cup). Pour this beautiful garlic mixture liberally over the mushrooms, sprinkle with salt and bake until done.. err, no idea how long that is.

Entree: mushroom soup. mmm.. Again, swiss browns or somethign largish.. About 4 or 5 large ones should do. Bring a litre of chicken stock to the boil (get the decent carton stuff, not cubes). Meanwhile, fry up the chopped mushrooms with salt, two chopped cloves of garlic and some fresh (or dried if needed) herbs of choice (oregano, thyme, what have you ..). Add the mushrooms to the chicken stock, cook for a few minute together. Then blend this into a rich creamy mixture.

Main: Noodles with beef and mushroom. Slice some very thin slivers of quality beef. Create a mixture of mustard (with seeds, not American Mustard), honey and peanut oil and marinate the beef for twenty minutes or so. Chop some shitake mushrooms into nice thin slices and marinate them in the same ingredients (though not together with the beef). Fry the beef over a high heat for a few minutes, then add the shitake mushrooms. A few more minutes and you can add some udon noodles and bean sprouts to the mixture. Cook another few minutes till done. Serve and top with some sliced cashews and fresh slivered vietnamese mint and basil.

There you have it.. bon appetit, eet smakelijk, dig in.

46. Posted by FionaNZ (Respected Member 903 posts) 11y

Quoting IronChef

I hope Fiona can bring some Cloudy Bay to go with.;)

Lance, I am currently in Nelson very close to Blenheim & the home of Cloudy Bay, so yes I can definately bring some

I find Duck to be a very rich food.. so I'm going to pass on an entree.. but would probably serve some appetisers with drinks first..
Lindauer Special Reserve or a Mac's Gold

Proscuitto, Port Salut Cheese & Nectarine slices on toasted Ciabatta
Tomato, Basil & Garlic Bruschetta

Chinese Roasted Duck Rice Paper Rolls (I actually served this as the main for Xmas a couple of years ago..)

I cheated & brought the Roasted Duck from 'Love a Duck' Restaurant
and made rice paper rolls (vietnamese spring rolls) with the duck, hoisin sauce, finely sliced spring onion, cucumber, carrot, snow pea shoots & mint leaves... Hunters Sauvignon Blanc

And maybe a nice Lime Creme Brulee for dessert
Seifreid Estate Ice Wine

47. Posted by Isadora (Travel Guru 13926 posts) 11y

Don't change the ingredient yet - i'm almost done with the duck menu...

48. Posted by Isadora (Travel Guru 13926 posts) 11y

Granny Smith apple wedges accompanied by an aged sharp cheddar cheese. A bowl of mixed sun-dried olives in olive oil, marinated artichoke hearts and sun-dried tomatoes. A platter of four-cornered puffed pastry filled with pieces of duck confit and smoked gruyere. Pomegranate vodka tonics and/or a nice pinot noir.

Zesty corn chowder garnished with cracklins and garlic seasoned croutons.

Ragout of Duck with cabbage, button mushrooms, pearl onions and fennel, served over egg noodles. Individual sized crusty peasant bread rounds. Serve with a good old world gamay wine.

roasted plums with a dollop of creme fraise and Frangelico drizzled over the top. A well-aged brandy or port to finish.

49. Posted by Brendan (Respected Member 1824 posts) 11y

No Duck.

50. Posted by Cupcake (Travel Guru 8468 posts) 11y