This is an adaptation of a traditional Chinese recipe suitable for cooking on a barbecue. You will need a barbecue with a hood for best results, or you can do the boring thing and cook in an oven. It has a really nice sauce that goes well over plain rice.
A scrumptious pull apart bread filled with onions, cheese and parsley, with a few yummy additional extras that can be added. See the Notes below. Great with winter soups or summer antipasto, dips and salads. Adapted from a recipe on the Simply Great Meals Club website, and saved here for safe-keeping until I have a chance to make it.
An Australian classic and a favourite with 2 year-olds through to 92 year-olds, at morning teas, afternoon teas, children’s parties and as finger food at adult parties. This version of the recipe combines a few healthier ingredients – ground chicken and several vegetables – with the classic ingredients. From an October 2005 issue of the Australian magazine ‘Fresh Living’.
When we trekked up to the gulf a few years back, we had fresh Barra and Salmon nearly every night! (see my web site on my page) Barra doesnt taste as good after its’ been frozen, but this recipe is really good! you can use other fish, I use Nile perch these days, cause the Barra ran out 🙁
This is the easiest recipe ever….and I dont cook roast beef any other way because no matter what, you end up with a wonderfully moist roast every time. Oh yeah and there is no oven mess to clean up afterwoods.
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