Total Motorcycle Bikers Cookbook

[sapaul]

Low carb muffins

Sliced deli meat (shaved Turkey, Salami, roast beef, use your imagination)
4 x large eggs
salt and pepper
shredded chicken
spring onions or peppers

Line a muffin tin with the slice deli meat
place other ingredients on top
Beat eggs with salt and pepper and pour into muffin tin on top of ingredients

Pop into a pre heated oven 180- 200 C for +- 20 mins

[JackoftheGreen]

Sapaul, the sausage stuffed pork fillet sounds excellent, but I want to make sure I've got the right idea.
Is this what you're describing?

[JackoftheGreen]

Portobello Cap Burgers

These burgers are the best I've ever made, but they're fairly expensive to make so we fix them only rarely.

X Fresh Portobello Caps (where X is the number of burgers you want to make)
- these can be found in the produce section, and they're the expensive part of this recipe
Your favorite BBQ Sauce
Fresh spinach, the 'young' spinach works best
Crumbled bacon or bacon bits
Sliced Swiss cheese
Hamburger patties (pre-formed frozen or your favorite handmade patties)
The biggest hamburger buns you can find

First, hollow out the portobello caps. Unseat the stem, and then use a kitchen tool of some sort to scrape out the gills. Be careful not to tear the rim of the cap or punch all the way through the flesh. We find a mellon baller or a strawberry stem remover works best for this. You want to fully scrape out the inside of the cap so it's a sort of bowl. Also, retain the gill stuff you scrape out and use it in everything! Omelettes, spaghetti, whatever. The gills are totally edible and taste just like the rest of the cap.

Spread BBQ liberally inside the hollowed cap. Layer spinach leaves over the BBQ sauce, and then the bacon or bacon bits. Place a slice of swiss cheese over the entire thing, and 'tuck in' the edges of the slice. You can also trim the corners to make the slice into a circle. You want the cheese to seal the cap as it melts.

Prepare your grill, and liberally oil the rack with vegetable or olive oil so the caps wont stick. Place the stuffed caps cheese-side-up on either the top rack of your grill, or if you don't have a second rack, use the 'coolest' part of your grill. Cook your burger patties alongside the caps, prepare to your taste.

The caps are done when the cheese has melted into the hollow and has toasted nicely. When the caps and your patties are done, build your burger with the caps on top and the patties against the cheese. They're messy to eat, but wonderful.

Alternatively, you can omit the burger patties all together and the stuffed cap will make an awesome hamburger all by itself. If you also omit the bacon, you'll have a vegetarian burger that even the staunchest meat-eater in your family will beg for.

[sapaul]

@ jackofthegreen

yes exactly like that, the juices from the sausage run all over the pork and keeps it moist. I have done this in the kettle barbecue and wrapped in foil in the coals of a fire, turns out good every time.

[sapaul]

Bobotie

Ingredients

1 fairly thick slice crustless bread (white or brown)
375 ml milk
25 ml oil
10ml butter
2 onions, sliced
2 cloves garlic, crushed
25 ml curry powder
10ml salt
25ml chutney
15ml smooth apricot jam
15ml Worcester sauce
5ml turmeric
25ml brown vinegar
1 kg raw mince
100 ml sultanas
3 eggs
pinch each salt and turmeric
bay leaves

Soak bread in milk. Heat oil and butter in large pan and fry onions and garlic. When onions are soft, add curry powder, salt, chutney, jam, Worcester sauce, turmeric and vinegar and mix well. Drain and mash bread and reserve milk. Add bread to pan together with mince and sultanas. Cook over low heat, stirring, and when meat loses its pinkness, remove from stove. Add 1 beaten egg, mix well, then spoon into a greased, 28 x 16 cm baking dish and level the top.

Beat remaining eggs with reserved milk (you should have 300 ml, or a little more) and the salt and turmeric. Pour over meat mixture and put a few bay leaves on top. Stand dish in a larger pan of water (this is important to prevent drying out) and bake, uncovered, at 180 C for 1 hour or until set.

Serve with rice, coconut, chutney, nuts and bananas.

Serves around 8 but usually only 4 when they get a taste.

[JackoftheGreen]

...thought this could use a bump with the winter lull coming...

[NorthernPete]

Read through this. And saw I actually contributed. Lol.

[dr_bar]

Gee, maybe it could become a sticky on one of the pages...

[totalmotorcycle]

Gee, maybe it could become a sticky on one of the pages...

What a great idea!

DONE!

Mike

[JackoftheGreen]

Dirty Dr. Pepper

1t Rose's Sweetened Lime Juice
2T Torani's Coconut Syrup
12 Oz (1 Can) Dr. or Diet Dr. Pepper Soda

Combine all ingredients, stir briskly, enjoy.

Nasty Dr. Pepper

Same as above, except add 1 - 2 tablespoons Everclear Grain Alcohol. Drink responsibly!

You can substitute your favorite variety of dark cola for the Dr. Pepper, though the vanilla in the Dr. Pepper is a perfect complement.