Robert’s Cooking

[RobertNotBob]

French ovens are the enamel ovens and no rim for coals on the top. Where made in national competition to the dutch and when enamelling was bought in from china the french covered their ovens with it for a difference.

The french were used in kitchen ovens and stove tops and the dutch oven went on to conquer the frontiers of the world.

[RobertNotBob]

Been a bit of cooking done but keep forgetting to take photos. With the end of the tomato season here we have been seeing tomato's advertised for $6/7 for 12/15 kilos.

Decided we would do some pasta sauce and a tomato relish. Picked up 36 kilo of tomato's on Saturday and processed them on Sunday and Monday. Took ot the 3.5 kilo I needed for my relish and started them as they were required to be in the fridge over night.

Washed all the tomato’s and proceeded to remove the skins, squash them up and into the pots. We only added salt, pepper and a small amount of fresh basil from my herb garden to the pasta sauce and minimum salt at that. Came out very tasty and will add any herbs we feel we need when we cook a meal.

The relish had vinegar, sugar, 4 tbsp plain flour and two tpsp each of mustard powder and curry powder. We used a Malaysian curry powder.

All up we bought 36 kilos of tomato's and made approximately 20 litres of sauce and relish. The front two rows (8 jars) are relish and the rest pasta sauce. There are 6 500ml jars of pasta sauce missing as the DIL took those.

Look forward to our next pasta meal. Cheers Robert.

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[Riverlander]

Better keep a couple to pop in the camp oven when we have the big cook over in winter.
Cheers John

[RobertNotBob]

No problems John will all so be taking a few to Alstonville for the cook up there. Cheers

[supersparky]

Robert, what recipe are you using for the relish? Or is it the old family secret one? I have been making my own tomato sauce for a while now, but have never found a decent relish recipe that I can get, that works for me.

[RobertNotBob]

Hi David the link is below but with all recipes I add or reduce ingredients to our taste and health.

Ingredients calls for 750 ml of white vinegar, hold 150 ml for instructions step 5.

Sugar called for 1 kg but I used 750g and found it too sweet. Next time would add 500/600g and add more if required during reducing time.

For the curry we used a Malaysian curry which does not have the sharp curry taste of Kheens. It is found in places where you can buy bulk ingredients and imported by a Qld company. Tasted very nice and we left it a bit runny, not a full reduction.

Will do another lot next season but if you do some please give a report on any changes and your opinion.

https://growcreatesave.com/old-fashioned-tomato-relish/

Do you want to throw up your sauce recipe pls.

Have fun

[supersparky]

My ex used to make the best tomato sauce. It was only after we split up that I found that her secret family recipe was exactly the same as the one on the ezi sauce bottle. Which I usually find on the bottom shelf in the sauce row at Woolies or Coles.
I follow that exactly. I tried a few changes a few years back but it proved to be disastrous.
Thanks for the link.

[RobertNotBob]

Last couple of days I have done a couple of bacon in the smoker and very pleased with the results.

Found a butcher on the north side of Adelaide that does a lot of pork for the asian community. When up to buy pork mince and came back with a full side of pork belly as well. Decided to do two different smokes, the cure was the same but on the first I smoked with apple and the second with olive.

Both were very nice but the olive had a district taste which was very nice.

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Went so well the little lady has now banned store bought bacon from the house. This may lead to a better smoker I hope.

Take care Robert

[RobertNotBob]

Decided on lamb shanks again for dinner but wanted something different than the normal red wine slow cook.
Settled on a Beers Braised slow cook started on Monday and put in the fridge over night so the fat would harden and could be removed.
Finished cook for last nights dinner on a bed of mashed spuds and mixed veggies with the beer sauce. Came out very nice indeed.

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The end result

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Will try another recipe next week, cheers

[Shirley]

Looks yummy