Cooking For Next 2 Nicks©

with

"The Tattoo Taste Tantalizer" ™

© Mick Blake, Baree , Mount Morgan , Queensland

I'm 46 year old guy amateur/home cook, married for 23 years she love me for my cooking.

Now here is the challenge for you yes that right you, I challenge you to cook this for yourself , and let me know what you think, maybe try it on your wife , husband, family first, then on your freinds.

Couple of my heroes/mentors growing up were Margaret Fulton & Bernard King.

Ian Parmenter & Peter Russel Clarke, Keith Floyd & Ken Hom

I'm a MasterChef junkie.

Stay tuned for my first cooking DVD, and cook book , and maybe TV show.

Thank for calling past for a look

Your truly "The Tattoo Taste Tantalizer"

 

Devils & Angels on Horseback

Angels
24 oysters, removed from their shells
12 rashers smoked streaky bacon, halved

Devils
12 unsmoked streaky bacon rashers
4 tbsp mango chutney
24 soft d'Agen prunes

Salt & pepper
¼ teaspoon of Chilli poweder
¼ teaspoon garilc poweder

1. Angels
Sprinkle an oyster with white pepper, chilli & garlic powder and wrap in a piece of bacon. Fix securely with a toothpick, or thread several onto skewers. Grill for about 3 minutes on each side, until the bacon has cooked.
2. Devils
Make a slit in the side of each of the prunes, put in ½ tsp mango chutney, pepper, chilli & garlic powder and then wrap in a piece of streaky bacon. Cook in the same way as the angels.

And serve hot.

 

Thai Chicken Balls

500g chickne mince
1/4cup oyster sauce
2 cloves garlic, crushed
1 or 2 red chillis finely chopped
1 tablspoon self raising flour
1 teaspoon fish sauce
¼ cup chopped coriander leaves
160ml coconut milk
½ cup shreaded coconut for rolling balls in
soya sauce, sliced chilies or sweet chilli sauce to serve

Preheat oven 200 ºc grease 2 X 12 mini muffin pans
Combine mince, oyster sauce, garlic, flour, fish sauce, coriander leaves, coconut milk, red chillis
Place rounded tablespoon of mixture coconut and then into each pan hole
Bake for 15 to 20 minutes or until cooked
Serve hot with dipping sauce

 

Thai Fish Balls

500g mince white fish flesh
1/4cup oyster sauce
¼ cup light soya sauce
2 cloves garlic, crushed
1 or 2 red chillis finely chopped
1 tablspoon self raising flour
1 teaspoon fish sauce
¼ cup chopped coriander leaves
160ml coconut milk
½ cup shreaded coconut for rolling balls in
soya sauce, sliced chilies or sweet chilli sauce to serve

Preheat oven 200 ºc grease 2 X 12 mini muffin pans
Combine fish, oyster sauce, garlic, flour, fish sauce, soya sauce, coriander leaves, coconut milk, red chillis
Place rounded tablespoon of mixture coconut and then into each pan hole
Bake for 15 to 20 minutes or until cooked
Serve hot with dipping sauce