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Challenge #70 - November 2018 - Main ingredient on special - General chat (Read 906 times)
 
Nov 2nd, 2018 at 9:23am

tadpole   Offline
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As the winner of our September "Russian cuisine" challenge with his Russian Crispy Chicken fritters, jclures has nominated "Main ingredient on special" for our November challenge. General chat about the challenge goes in here

Challenge rules can be found here: http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1390266293

Entries open until November 30th 9pm WA time. The winner gets to choose our January challenge theme.
 
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4 Ingredients

Reply #1 - Nov 18th, 2018 at 3:14pm

tadpole   Offline
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Found some turkey mince on special at Coles, 2 for $10 so thought I'd have a go at turkey burgers. Were pretty tasty, though a bit more seasoning in the burger patties would've been nice
 
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Reply #2 - Nov 25th, 2018 at 8:05pm

Derek   Offline
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Woolies had lean mince on special and I love mince as you can cook it in so many ways.

This is a new recipe for me as I basically just thought it up however it turned out very nice.

Yes, cooked on the Weber Baby Q as we are currently in a caravan park in northern NSW.
 

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Reply #3 - Nov 28th, 2018 at 9:25am

jclures   Offline
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I brought some chicken thigh on special at our local store, and have made a meal with that, I just need to get it up.
We have been a bit sidetracked this month, my fathers wife had a fall at home, and had a few major problems after it. We have had to take her up and down to  Cairns for scans on the head and back. The Doctor has taken her drivers licence of her until they work out how to fix her problems, so I have now become a driver for her as well.
I have also been doing a major modification the the camper as, and I only have until next Thursday to get it finished as we are going away then for a few days.
 
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Reply #4 - Nov 29th, 2018 at 8:38am

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I used a 12” camp oven in my choffa, by using some spacers to sit the oven into, this letting the air around the campoven. Then just used the standard heat bead for the 12” oven roasting top and bottom.
I had brought the net before we went to Canada and it was my first attempt of getting the meat inside the net. I think more practise is needed though. Smiley
 
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Reply #5 - Nov 29th, 2018 at 1:08pm

tadpole   Offline
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Your netting skills look alright to me. I've never tried it
 
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Reply #6 - Nov 30th, 2018 at 3:55pm

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I wanted more of the skin out, some did though.
Brought a pork roast today on special, might cook that tonight.

 
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Reply #7 - Nov 30th, 2018 at 4:03pm

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John, where did you buy the netting from??  I often bone out whole chooks but have to tie them with cooking twine but this looks much better and would just looking at it hold the stuffing in better.
 

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Reply #8 - Nov 30th, 2018 at 4:07pm

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Reply #9 - Nov 30th, 2018 at 4:11pm

jclures   Offline
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I was not looking for netting, I just stumbled onto it, so I brought some to try.
At the price they charge for a rolled chicken roast I thought I would give using the net a go.
 
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