Captain

Minced beef & veg curry puffs... I really had no Idea what to do for dinner and this came to me as I rummaged around the freezer. Everyone was happy and it occurred to me that the someone could create a food van with just Puff Pastry recipes.

Good times ahead.

Deviled sausages with potato mash for dinner.

I see you have the wisdom of eating a pie upside down

Where was this market please @sartoric ?

This doesn't have a name... It starts with a Mexican style rice then grilled kranksy and grilled veg. Real easy and real nice. Maybe someone can give it a name.

Puff pastry mozzarella seasonings and toms.

G'Day. Good to see you here. It's a nice place.

Beef chili with Black & Kidney Beans. Something my kids like. And me. This time I added a 1/3 cup of espresso coffee. A must from now on.

I always think that a sauce need to be strong in flavour to hold up on the plate. Much like a vinaigrette or dressing. 2c.

This something I haven't done for a very long time. They where very nice and I will try to make them more often. This batch was Teriyaki chicken and before was with tuna.

Taco Tuesday. Well, not quite. Beef Fajita's. Maybe we should have waited till Friday??

Porterhouse steak with steamed spuds, Brussels sprouts with garlic & bacon. Brussels sprouts is something my wife refuses to eat. I'm sure it's a childhood memory of mushy over cooked sprouts that our parents and grand parents tried shoving down our throats. I must admit I'm not that fond of them myself. I was hoping that adding the bacon, garlic & butter would tempt her. NO.

Nope. Looks like something I would feed my Bird.

Spaghetti and meat balls. Not something I do often but the wife insisted for some reason.

Sausage got the name Bangers due to the large fat content, well over 30% which could coarse the sausage to explode. And would contain rusk to extend the meat as did the fat. Most large pork or beef sausage would be referred to as a banger much as Aussies would call all sausages a Snag.

The best Pizza I have ever had. I did a trip to my old stomping grounds back home (Sydney North Shore) over the weekend. I had this and some of the best Prawns I've had also. One of my daughters was with me and she said it took her back to Italy.

A quick simple mid week dinner. Sous Vide chicken breast for 1.5 hours to 63 IT. Chucked on a bed of Caesar Salad. YUM..

Very good. @sartoric Chong Co. At the 'Kitchen's' Robina Town Centre. I'm happier than ever with this place for quality and variation of produce. Something the Gold Coast lacks miserably.

Out for dinner last night to a new Thai/Malay Duck Salad

Very nice indeed.

Sunday Roast. Lamb shoulder slow braised with some malt cider, red wine etc.. covered til IT of 40c then a quick blast on high till 58c internal temp. Golden spuds & peas. Very happy on the inside after this.

I did the same thing Saturday night. Same temp but only for less than 2hours. I was planing on taking them out sooner but got lazy. Where you worried about the length of time?

I

Roast Chook. It sat in a large pot of brine for 36hrs before hitting the oven. Beautifully juicy and tender. That was Sunday dinner. Chicken and gravy and no need for anything else.