Category Archives: Cooking

Celebrate Australia with a Lamb BBQ …


Every year for Australia Day Meat and Livestock Australia create an ad marketing Australian lamb. This year’s ad seems to be creating controversy. What they don’t like our inclusiveness?

Watch for yourself Bear thinks it is great and the whingers can go to hell …


I am laughing so hard!

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The Road Ahead – savour the Southern Downs Stanthorpe …

A bit about where I live …

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Please visit source: The Road Ahead


Great area please visit

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Bear would like to say hello

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Steak and mushrooms the Aussie way …

EAT AUSSIE STYLE


Bear loves this …

Bear will order this when out for lunch


Not going to tell you how to do it that’s an Aussie secret!

Visit Aussie steak

Hope you enjoy!

Awesome

and tasty

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Barramundi and chips for lunch the Aussie way …

EAT AUSSIE STYLE


Bear loves this …

Bear always orders this when out for lunch


Not going to tell you how to do it that’s an Aussie secret!

Hope you enjoy trying!

Awesome

and tasty

Bear signature

Asian Glazed Bacon Wrapped Chicken Legs …

This is tasty


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Ingredients

• 12 chicken legs
• 1 pound Jimmy Dean® bacon
• 2 cups sweet chili sauce (more if needed)
• 1 cup prepared sweet chili sauce
• ½ cup finely chopped mango
• ½ cup finely chopped pineapple
• ¼ cup finely chopped red onion
• juice from one lime
1 teaspoon chopped cilantro

Method

1. Preheat oven to 425 degrees
2. rinse and pat dry chicken legs
3. wrap each chicken leg with one slice of bacon
4. place bacon wrapped legs on baking dish
5. brush each bacon wrapped leg liberally with sweet chili sauce
6. place in oven for 15 minutes
7. remove from oven and brush with sweet chili sauce, return to oven for 10 additional minutes
8. *place under the broiler for 5 more minutes if you want the legs extra crispy
9. In a small bowl add chopped pineapple, mango, red onion, cilantro, lime juice and 1 cup sweet chili sauce.
10. blend together well and serve with chicken legs.

Source: Asian Glazed Bacon Wrapped Chicken Legs

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and tasty

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Roast Chicken with Vegetables …

One of Bear’s favorite meals


The Dijon mustard adds a tang that brings this dish to the next level!

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Method

Preheat the oven to 200C. Season the cavity with sea salt and cracked pepper.

Peel and quarter 4 washed potatoes and 4 large pieces of pumpkin. Then place both into the roasting pan.

Prepare the Dijon mixture by whisking together lemon juice, Dijon mustard and 1 tablespoon of olive oil. Season with salt and pepper. Stuff the squeezed lemons into the cavity and tie the legs together with kitchen string.

Place the chicken on top of the vegetables and coat with the Dijon mixture. Add ½ cup of water (or chicken stock) to the bottom of the pan.

Bake for 1 hour. Add the baby broccoli and asparagus and baste the chicken and the veggies with pan juices. Bake for 15 to 20 minutes or until the veggies are tender and the juices run clear when the chicken thigh is pierced with a skewer.

NOTE: As the chicken roasts, add the vegetables depending on their thickness and cook time. Potatoes, carrots and onions can take the heat but sliced broccoli and asparagus should go nearly at the end. Serve your succulent chicken and spring vegetables with some baked IGA Dinner Rolls and white wine for the perfect meal.

Source: Roast Chicken with Vegetables | IGA Australia

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and tasty

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Aussie Beef Burger …

EAT AUSSIE STYLE


Bear loves this …

Ingredients

2 bunches beetroot (6 bulbs), trimmed, peeled and coarsely grated
1 cup white sugar
1/2 cup Balsamic Vinegar
2 tsp salt
4 Aussie Beef Burgers
4 large mushrooms
4 hamburger buns, split and toasted
4 baby cos lettuce leaves
2 tomatoes, sliced
120g goat’s cheese, crumbled

Serves 4

Not going to tell you how to do it that’s an Aussie secret!

Hope you enjoy trying!

Awesome

and tasty

Bear signature