The Not So Naked Chef starring old man Swanky!

[jacqianie]

Oh damn, my reply got lost!!

As a busy woman myself, who has been known to 'packet mix' on occasion, I must say I'm impressed.

Oh and the scissors tip.....thanks!! I always had trouble with the opening of packet bit

[Swanky]

Here to help!

[Bob B]

Okay I'll add one to your post old man Swanky.

PORK RIB-EYE topped with parmesan and herbs on a bed of kefler potatoes and a red wine reduction.

Pre heat oven to 180/200

Trim the rib-eye but leave some fat for flavour

Brown the rib-eye in a pan remember to do the sides too

Grate some fresh parmesan cheese (packet stuff is ok too old man Swanky) mix in some herbs of your choice such as, pepper, salt, oregano, dill, taragon, finely chopped bazil and garlic (or a couple of tea spoons of Italian style herb mix)

Remove the rib-eye from the pan to a roasting dish and mound the mix on top.

Remember to keep the frying pan and the juices from the browning for your sauce/gravy.

Wash and slice one Kefler spud into 4 to 5 ml slices (skin on). Add them to a small bowl drizzle some olive oil over the slices and toss them so they are coated.

Place them in the roasting dish around the rib-eye and put it on top rack of the oven.

Should take around 20 minutes to cook through.

Reheat the frying pan and when the juices from the rib-eye start to steam add a cup of red wine to deglaze the pan and get those flavours off the bottom of the pan. I use Lambrusca cos the cask is always there on the breakfast bar for drinking and cooking LOL.

Keep an eye on the spuds they need to be turned usually only once or twice.

Remove rib-eye from the oven and let it stand for a few minutes. The topping should be slightly crusty.

Remove and plate up the spuds add the rib-eye and drizzle the reduced sauce around the plate (not over the topping add a couple of bay leaves to garnish.

You could do the same with a beef rib-eye if your not a pork lover but I'm sure you will simply love it. I do as it was one of my son Joels award winning recipes.

[gundog]

Here to help!

old man Swanky you learnt to cook from a 10 Man Ration Pack.

[666HARPS666]

G,day
Doing moroccan lamb tomorrow if anyone interested ?

[666HARPS666]

P.s old man Swanky i know thats your handbag m8 matches your t-shirt

[bennymacca]

PORK RIB-EYE topped with parmesan and herbs on a bed of kefler potatoes and a red wine reduction.

look spretty nice bob, nice contribution

[krunchie]

nice work boys

could be a good thread

old man Swanky i made a Beef and Beer Pie last weekend, may have really fitted your story, bit of beer for the pie and bit for old man Swanky etc etc, turned out to be quite nice so i can post it if you wish but personally i like my beef/mushroom and red wine pie better.

Another recipie i tried for the first time last week and absolutely loved the result was
Smokey Bacon, Tyme and Parsip soup- this was suprisingly easy to make taking about 40 minutes including prep to completion and was one of the better tasting soups i have had for a long time.

mmmm i love winter food

[Papa Bear]

only 1 question old-man daryl my mate, wheres the invite ?

[wabbit999]

only 1 question old-man daryl my mate, wheres the invite ?

Only problem u have... he's drinking TEDs , you couldn't survive without your Pure Blonde