Anyone who has been to a Korean BBQ restaurant knows about Korean short ribs. Delicoulsy sweet and incredibly moorish. Marinating the meat is the trick, at least 24 hours for taste and to allow the tenderising enzymes to do their work. Grilling the ribs on high, leaves them with a slightly biter-sweet coating and luscious … Continue reading
Well my wife won a gift voucher at golf from the local seafood shop. Not bad at all I’m thinking, certainly beats some of the other ploppy prizes. So…….what to get ??? Sitting in the fridge is a tray of shell-on-scallops. Sign me up – I’ll take the lot ! So, BBQ scallops a la teppanyaki with … Continue reading
There we were at the restaurant, Rob and Jeff ordered the Roast Mushrooms and WOW, you should have seen what came out. The boys never came up for air until their starter was gone, and the rest of us didn’t even get a look in. Those mushies were so good, Jeff even reminded me the … Continue reading
Another new item on the Rumps Christmas menu for 2011 is a Ducken. Typically a bonless chicken inside a boneless duck, all stuffed with a fruity stuffing of mango, pineapple and coconut. The roast is wraped in a net so you can handle and cook the roast and it maintains it shape. The ducken weighed … Continue reading
With Christmas fast approaching, Rumps have some new items on their Christmas list. We tried the Xmas roll, a boneless chicken stuffed with a brandy and almond stuffing. Well this little beauty took about 1.5 hours in a moderate oven (we used the weber), and I glazed the skin with a little honey/soy. The chicken … Continue reading
