Original Recipes By Tango

[Tango51]

"Spangled Frypan Snapper and Tango Sauce"
This is a healthy piquant dish based on plain rice or brown rice with the fish stirred through to make a delicious meal.
You can serve the fish itself on a platter if eating it with a salad or chips etc!
Great crowd pleaser at dinner parties.

1 Small Spangled Snapper or similar fish
2 Shallots (Purple onions small)sliced thin
5 Tbspn Peanut Oil
Tbspn garlic minced/diced
1 tbspn Ginger diced/minced (pickled is fine)
1/2 cup either Tamarind/lemon/lime
1Tbspn either Honey/sugar
Optional
Chilli
Herbs-coriander or green onion finely sliced

Heat your wok or Fry pan to moderate, add Peanut oil and lower towel dried fish into it.
Jiggle to prevent sticking. Fry and turn when golden. Remove to paper towel when golden, let sit.
Pour out oil leaving a tablespoon, add shallots and garlic and fry gently until soft and translucent, add ginger and a minute later add Tamarind liquid/lemon/lime juice, stir and add honey/sugar. Wen bubbling and mixed, take off heat.
Use knife to run along spine of fish and lift flesh away from bones and lay on bowl of rice. Pour sauce over, break up and stir in.
Add sliced spring onion or coriander of you have it.
Bon Appetite!
Tango
ps, if you try it PLEASE comment!

[Bush65]

Reads great - will have to try it!

[RonMcGr]

Sounds Tangy :D:D:D:D:D:D

[crump]

I've got some fillets left over from last trip, will give it a go.;)

[Tango51]

Looking forward to hearing results :cool:

[Tango51]

Osaka Negitoro sushi

A classic from Osaka;
Slab of Sashimi quality tuna size of your hand and 2-3 cms thick
Sushi rice
Couple of spring onions
Wasabi
Kikkomans soy sauce

dice tuna very fine or buzz in food processor for a few seconds only
Slice green parts of onion VERY fine!
mix together
Roll in Nori (-futomaki or temaki style)
dip in soy with wasabi and enjoy!
Most sushi places don't have this and its one of my favourites.

[hiline]

tango when you moving to Vic ;)

mate we'd love to have you camping and cooking with us :D

geez i'm hungry............

[Tango51]

tango when you moving to Vic ;)

mate we'd love to have you camping and cooking with us :D

geez i'm hungry............

It would be a pleasure Hiline!

[Tango51]

Tango....could you make the next one a little less "fishy" please :D;)

LOL .....ok.....name your pleasure!
I lean toward the exotic but my pioneer dishes get rounds of applause when I get them right! lol

[hiline]

Tang how's about a beef/lamb or pork dish please :D

[Tango51]

Tang how's about a beef/lamb or pork dish please :D

How about a bit of Looxury?
1x1.8 kg standing rib of beef
4 eschallots <purple small onions> quartered
3 celery rustic cut
3 carrots " "
1/2 bunch fresh thymwe
75 g dijon mustard

Oven 180c
season beef with pepper salt, place on tray on medium heat on stove top and seal all over, and remove beef.
place veg on tray base and sit beef on top.
Brush beef with mustard and cook 1.45-2 hrs.
remove and cover beef with foil for 20 minutes
serve with favourite veges / yorkshire pudding.
Chefs tip: The reason most homes can't get the roasts the same as elite restaurants is because the restaurants know never to cook the roast veg in the same tray as the meat.
It has to do with moisture content of the veges.

[Tango51]

For something more exotic, a favourite request around here....you may need a trip to the Asian suppplier!
1 TBS Peanut oil-only oil to handle the heat
3 Tbs Red Curry Paste- comes in small plastic tubs & is most used in Thai cooking
500g lean pork
1 1/2 cups coconut milk
3 kaffir lime leaves
Lime zest 1 tbs
2 tbs fish sauce (Nam Pla)
10 fresh basil leaves
1 or 2 red chillis sliced
425 g baby corn
2 fresh young citrus leaves wiped clean and banged with back of knife
Heat wok& add oil, swirl, fry curry paste till it seperates slightly seeping oil and becomes fragrant- not long-add diced pork and stir till pork changes colour.stir in coconut milk and lime leaves and zest
reduce heat and simmer for 35 minutes till pork is tender, stir occassionally, add coconut milk if it is drying out.
When you are happy the pork is tender, add fish sauce, basil leaves and citrus leaves, chillies and corn and cook for 5 minutes more.
Serve with steamed white rice (jasmine is good) fresh coriander to garnish with a wedge of lime.
Authentic Thai that will ruin restaurants in Australia !

[hiline]

tango give me more please :TakeABow::TakeABow::TakeABow:

mate they sound great :D

[Tango51]

Cook them up and tell me how you liked them, it will help me know what you may like best next.;)

[hiline]

no probs mate :D

i'll get the ingredients over the weekend and get back to you ...........

[hiline]

Cook them up and tell me how you liked them, it will help me know what you may like best next.;)

i'll even take a pic of them :rulez::BigThumb:

[Xavie]

I shall pick up the widdle baby corns tomrrow and try my luck with one.
Thanks Tango.

Xavier

[Tango51]

Looking fowards to hearing/seeing the results.
-----------
Fish Sauce goes off, kinda.
Look for the lightest tea colour, if it is dark then it is older stock.
Also, there is squid sauce, much more potent and funky, avoid!
The Red Curry I usually look for has a logo of a lady in red sitting Thai style, another good one has a head/shoulder lady icon, both are good pastes and very useful
The green curry paste has been made famous because of 'Khaeng Keo Wan Gai' or Green Curry, but it isn't used for many dishes whereas the red one is used in hundreds of recipes!

[Scallops]

i'll even take a pic of them :rulez::BigThumb:

I might come down when it's all ready for a feed and claim my beer - I got a wave from a Freelander this morning! :D

PS - Tang - you da man, with da pan! :)

[hiline]

I might come down when it's all ready for a feed and claim my beer - I got a wave from a Freelander this morning! :D

PS - Tang - you da man, with da pan! :)

the driver must of been dropping it off to someone :angel:
but he normally drives a fender ;)

[Bigbjorn]

Try this. I had it a few times in Fiji. A traditional dish of farmers and villagers. They generally have it as a meal. I like it as an accompaniement to a charcoal grill. You need a wok. Quantities to suit your taste and numbers.

Peanut oil, smoking hot
Okra, fresh tender young shoots only.
Cherry tomatoes
Coarse chopped onion
Crushed garlic
Fresh chili, chopped fine, Habanero are best
fresh ground pepper

Add to the wok of smoking oil in this order and toss around in between additions for 10-15 seconds, okra, tomatoes, onion and garlic, chili, pepper. Cook to your taste.

Don't overcook, nicest while still al dente, not mush. The tomatoes should still be whole.

Enjoy

[Tango51]

Try this. I had it a few times in Fiji. A traditional dish of farmers and villagers. They generally have it as a meal. I like it as an accompaniement to a charcoal grill. You need a wok. Quantities to suit your taste and numbers.

Peanut oil, smoking hot
Okra, fresh tender young shoots only.
Cherry tomatoes
Coarse chopped onion
Crushed garlic
Fresh chili, chopped fine, Habanero are best
fresh ground pepper

Add to the wok of smoking oil in this order and toss around in between additions for 10-15 seconds, okra, tomatoes, onion and garlic, chili, pepper. Cook to your taste.

Don't overcook, nicest while still al dente, not mush. The tomatoes should still be whole.

Enjoy
My first reaction was "I'm trying to cut down on my farmer/fisherman intake"
next I thought "What are you doing posting on Tango's Recipe Thread, get your own":mad:
Then I thought why not help the bugger?.
--------
I'd nick the tomatoes so the skin opens otherwise the aromatics cannot get absorbed.
There seems to be a fashion of Aussies talking about Habanero's.
Firstly, they aren't easy to come by, and for good reason.
They aren't tasty.
They aren't suitable to most dishes.
They are difficult to prepare with....gloves, and if you think you have prepared using bare hands then they weren't red savina habanero's.
South American workers would lose flesh from their fingers from the acids!
These chilli's are 2 inches long and 1 1/2 wide. Cayanne peppers rate 20,000 to 30,000 scoville heat units whereas the Habanero rates 350,000 units.
<Dirty Harry voice>"It will take your head clean off"
Sorry, but when someone tells you they have eaten a fresh habanero chilli and the story doesn't end with hospitalization then they ate what they were told/sold was a habanero chilli, and it wasn't. This is an exaggeration but not much, they can be eaten by experienced chilli affectionado's but you may need a handgun and their offspring to get them to do it.
Because of the fame, marketers will often claim some other chinense chilli is actually the red savina.
There are hundreds of tastier chillis and they aren't used in many dishes because they overpower everything and there are dramatic side effects like farts can ignite bedding or torch loved ones.:wasntme:

[Bigbjorn]

I grow Habanero and Jalapeno. You add sufficient, usually very little, to suit your taste. Fijians, both native and Indian have a rather different appreciation of chili to Australians and Europeans. My Fijian friends say Jalapeno are not hot or tasty enough.

[Tango51]

I grow Habanero and Jalapeno. You add sufficient, usually very little, to suit your taste. Fijians, both native and Indian have a rather different appreciation of chili to Australians and Europeans. My Fijian friends say Jalapeno are not hot or tasty enough.

I agree with them, Jalapenos are very very mild and I use them for flavouring mexican dishes and that's about all.
It is a HUGE leap to Habaneros tho.
What strain of Habanero do you grow?
What does it look like when it is ripe?

[dirtdawg]

what about a lamb recipe for me!!

[hiline]

For something more exotic, a favourite request around here....you may need a trip to the Asian suppplier!
1 TBS Peanut oil-only oil to handle the heat
3 Tbs Red Curry Paste- comes in small plastic tubs & is most used in Thai cooking
500g lean pork
1 1/2 cups coconut milk
3 kaffir lime leaves
Lime zest 1 tbs
2 tbs fish sauce (Nam Pla)
10 fresh basil leaves
1 or 2 red chillis sliced
425 g baby corn
2 fresh young citrus leaves wiped clean and banged with back of knife
Heat wok& add oil, swirl, fry curry paste till it seperates slightly seeping oil and becomes fragrant- not long-add diced pork and stir till pork changes colour.stir in coconut milk and lime leaves and zest
reduce heat and simmer for 35 minutes till pork is tender, stir occassionally, add coconut milk if it is drying out.
When you are happy the pork is tender, add fish sauce, basil leaves and citrus leaves, chillies and corn and cook for 5 minutes more.
Serve with steamed white rice (jasmine is good) fresh coriander to garnish with a wedge of lime.
Authentic Thai that will ruin restaurants in Australia !

well tango this was a treat :D:D

the whole family loved it, pics to follow after the cricket :BigThumb:

[garryc]

I grow Habanero and Jalapeno. You add sufficient, usually very little, to suit your taste. Fijians, both native and Indian have a rather different appreciation of chili to Australians and Europeans. My Fijian friends say Jalapeno are not hot or tasty enough.

I'm enjoying these cooking posts. I have wok cooked and eaten chilis and garlic for years. I recently spent 3 years in Darwin and the Habaneros in that climate grew like small trees. I had so many that I dried them, powdered them and made sauce that will last me forever. The yellow habanero is 10/10 and the red 10+. I believe there is an Indian chili that is even hotter. To have meals without all or some of the above makes meals seem bland. With all the asian ingredients available today you can make fabulous and simple meals even out bush. If you haven't done so, watch the "Food Safari" programme on SBS on Wed. nights at 07:30pm. Why do people eat McDonalds :o

[Tango51]

Dirtydawg, what have you done for me lately? :p
What kind of lamb recipe are you after? Curry or Mid eastern or European?

Ripper Hiline, looking forward to the pics....I don't have the technology here I'm sorry.

Garry, I'm glad to learn about the Darwin chilli thing!
I agree, once you aquire a taste for spices all else is bland boring----
Once you are comfortable with the heat, I encourage you to explore the chilli varieties. Each have their uses, Jalapenos are great in mexican taco's, one of my favourites is a long dried chinese chilli that is mild but FANTASTIC taste wise!!
I figured out that the Habanero's claim to being the hottest is only because Americans say it is, and they don't know about birds eye chilli or Mouse sh*t chilli from northern Thailand, or indian/ Bhutan and sri lankan chillis yet. All of these places have chillies hotter than the habanero, and tastier too for mine.
I have loved chilli forever but I still sweat when I eat it lol

[crump]

well tango this was a treat :D:D

the whole family loved it, pics to follow after the cricket :BigThumb:
goddammit, I'm cooking it as I type as well, so its a competition as to whos looks the best in the pic.:D

[Tango51]

Points WILL be awarded for the inclusion of fresh chopped coriander garnish, and fresh slices of chilli on top, and nice oil separation slick on top of the liquid, wedge of Lime!
:D:D

[crump]

do you know how long it took me to zest all those limes?:D

[crump]

heres mine.

[hiline]

heres mine.


mate she looks nice :D:D

[crump]

forgot to add, it tasted bloody good too.;):D

[Tango51]

Top marks, very nice job.
Can't award a winner till I see Hiline's promised photo's but will have to be good to compete!

[hiline]

Top marks, very nice job.
Can't award a winner till I see Hiline's promised photo's but will have to be good to compete!

i had to cheat a little :angel:

the kids didn't like the look of all the basil leaves:mad: so i had to chop mine up very small :D

i'll post the pick tomorrow

[Bigbjorn]

I agree with them, Jalapenos are very very mild and I use them for flavouring mexican dishes and that's about all.
It is a HUGE leap to Habaneros tho.
What strain of Habanero do you grow?
What does it look like when it is ripe?

I grow the orange ones. They ripen to the colour of the skin of a good navel orange and come to a small point on the bottom. They look just like the one pictured in a USDA booklet "Growing chillies and their uses". I got a small quantity of seed from a now defunct and sub-divided commercial nursery about 10 years ago, and have been replanting using saved seed since. I may have to find some fresh seed as I notice a gradual decline in vigour from the saved seed. Two bushes produce more than my family can use and the neighbours are no longer interested. I have given away a lot of seedlings over the years. I run the whole fruits through a blender and freeze half-teaspoon lots in small ice cube trays. They keep well done this way. You are correct about wearing gloves to chop Habanero. You also need to thoroughly wash the knife and board before re-use, and thoroughly wash hands after removing the gloves before you touch any part of your skin just in case. The stuff is brutally painful if it gets on any tender body parts. Habanero have a rich flavour when not used to excess. I once grew some Scotch Bonnets but gave up as we were overrun with chillies from growing four varieties, Bird's Eye, Scotch Bonnet, Jalapeno, & Habanero.

[Tango51]

Interesting.
I like scotch Bonnets, good to stuff and bake!
Birds Eye are a staple here at our place, great balance of heat and taste.
I have a good supply of frozen whole chillis as I use two if cooking something as the norm.
I also have a great stock of dried chilli various varieties, I got an unmarked Indian flake from my local Asian shop that is absoooolooootely insane.
A teaspoon of this gear in a saucepan of con carne and KABOOM!
Don't know what variety, sadly.

[garryc]

I grow the orange ones. They ripen to the colour of the skin of a good navel orange and come to a small point on the bottom. They look just like the one pictured in a USDA booklet "Growing chillies and their uses". I got a small quantity of seed from a now defunct and sub-divided commercial nursery about 10 years ago, and have been replanting using saved seed since. I may have to find some fresh seed as I notice a gradual decline in vigour from the saved seed. Two bushes produce more than my family can use and the neighbours are no longer interested. I have given away a lot of seedlings over the years. I run the whole fruits through a blender and freeze half-teaspoon lots in small ice cube trays. They keep well done this way. You are correct about wearing gloves to chop Habanero. You also need to thoroughly wash the knife and board before re-use, and thoroughly wash hands after removing the gloves before you touch any part of your skin just in case. The stuff is brutally painful if it gets on any tender body parts. Habanero have a rich flavour when not used to excess. I once grew some Scotch Bonnets but gave up as we were overrun with chillies from growing four varieties, Bird's Eye, Scotch Bonnet, Jalapeno, & Habanero.

Regarding getting chili on your hands; UK Chile-Head (http://www.g6csy.net/chile/index.html) lookup "Hunan hand". :D

[garryc]

Dirtydawg, what have you done for me lately? :p
What kind of lamb recipe are you after? Curry or Mid eastern or European?

Ripper Hiline, looking forward to the pics....I don't have the technology here I'm sorry.

Garry, I'm glad to learn about the Darwin chilli thing!
I agree, once you aquire a taste for spices all else is bland boring----
Once you are comfortable with the heat, I encourage you to explore the chilli varieties. Each have their uses, Jalapenos are great in mexican taco's, one of my favourites is a long dried chinese chilli that is mild but FANTASTIC taste wise!!
I figured out that the Habanero's claim to being the hottest is only because Americans say it is, and they don't know about birds eye chilli or Mouse sh*t chilli from northern Thailand, or indian/ Bhutan and sri lankan chillis yet. All of these places have chillies hotter than the habanero, and tastier too for mine.
I have loved chilli forever but I still sweat when I eat it lol

I do grow other chillis it's just that the Habs in Darwin never stopped growing. They would fruit, drop their leaves and then grow more. I was in an apartment and growing stuff in pots, even the basil did the same. It had branches as thick as pencils :o I worked with the Americans for 6 years and some of them do know their chilis. Not all yanks eat fast food :p I agree that different chilis have different background flavours and are different when fresh to being dried. What would food be without chilis and garlic??? :(

[dirtdawg]

how about a curry or a mid eastern

[dirtdawg]

cmon ray where's the pics you know the :rulez:

[Tango51]

how about a curry or a mid eastern

Why, are you some kind of wog??
<This joke is to make Rovernit and others who have read his thread laugh, no offense intended to anyone>:D

Coming up, DD
It's our anniversery so me ant the lovely lady who makes my wife worthwhile are kinda hitting the bubbly and she is showering (again :angel:) so I snuck online, tomorrow for the recipe)
Tango- you go son!

[dirtdawg]

lol no choc in me mate

[Tango51]

Most of my Curry recipes have been gained in exotic parts of the world, I have bribed,cajoled,pleaded and begged, charmed and bribed, and did I mention "bribed".... cooks that have wowed me with their dishes.
I won't be giving any of those up, I harbour a dream of one day being wealthy enough to risk having a restaurant...

Here is a nice Lamb Tikka recipe.
Trim fat from 900 gms of lean lamb cubes
Place in NON metallic bowl
Peel and finely slice 1 onion, 2 garlic, 7.5 cm ginger root, add to lamb
Also add 1 tsp: cumin/turmeric/chilli flakes<-- (or much more to taste.)
2 TBS chopped coriander plus whole root crushed with flat of knife,4 tbs natural yoghurt and stir through meat.Cover and refrigerate overnight.
Sauce:
Put 1 tsp of REAL Saffron into 2 Tbsp of warm water and leave soaking.
Put 25g of blanched almonds and same pistachio nuts into blender and zap till fine, pour in 100 mls of double cream and blend till smooth.
Heat 1 Tbs of Ghee in heavy pot, fry nut mixture add saffron and 100 mls more double cream3 cardomom pods, and salt to taste. Boil, then simmer gently stirring for 4 minutes and remove from heat and stir in 150 mls of yoghurt, refrigerate overnight.
Preheat BBQ or grill and skewer lamb onto sticks and grill for 15 -25 minutes till browned all over, basting with oil or ghee. Sprinkle with garam masala and lemon juice when finished.
Gently reheat sauce, serve with naan or roti or rice!
Don't be surprised if the neighbours drop in on some pretext.:o

[Tango51]

I forgot to say, remember to soak the skewers in water if they are made of wood.

[dirtdawg]

sounds great i think i will amke that on friday night, 1 question what is ghee?, cardomom pods and garam masala, everything else i can get from coles!

[Tango51]

Coles probably has ghee too.
It is in a green can, it is clarified butter and important for success.
You cannot use normal butter as it will burn and turn nasty.
Good luck!
If you can't find ghee you will have to use oil.:(

[Tango51]

One more sleep till dirtydawg does the Lamb Tikka thing...:D

[Tango51]

:mad: C'mon, DD where are the Tikka shots?
And Hiline owes us some too:mad:

[Tango51]

Is there anything more frustrating than concocting a sauce and it is stunning but you didn't write it out?
Butcher had some pork rib racks that were cheap as he hadn't got around to trimming the skin so I got them for a price!
Did the usual to ensure crispy skin and made up a Texan BBQ sauce and smothered it for two days marinating.
Baked it and now my wife is on the warpath because I didn't write out the sauce recipe.
Anyone else do this regularly?
I kinda know what I did....<prays>:wasntme: