For a bit of fun, some of the Rapallo family have gathered together to share with you some of their favourite recipes. Giving Gordon Ramsey a run for his money, there are some rare occasions of brilliance where we happen to even shock ourselves with how good something tastes once we’ve cooked it!
It’s easy to get engineers, environmentalists, inspectors, technicians and tradies mixed up with 5 star chefs, and all that… we know it’s quite confusing… So here is where we “Insert Disclaimer Here” and say Cook at your own risk! But in all honesty, there are some hum-dinger recipes that are great and we’re glad to be able to share with you!
Andy George: Bacon and Cheese Omelette
According to the family, Andy can only cook one thing, but in his defence, he cooks this one thing very well!
Andy has now divulged there are a few ‘secret’ ingredients he also adds to enhance the flavouring.
Eat “at your own bacony-deliciousness” risk !
Kate George: Toblerone Cheesecake
Kate loves this simple recipe. Rich and moreish, just perfect to finish off any night’s (or morning, lunch, afternoon or midnight) meal.
Kailan George: Pasta Pesto with Garlic and Rosemary Chicken
In Kailan’s own words:
“It’s a Jamie Oliver recipe that my mum first made for me. It involves strips of pan fried chicken breast with thick strips of lasagne sheets with asparagus, beans and cherry tomatoes, all stirred through with pesto.
IT’S THE REAL DEAL.”
Haitao Han: Grilled Rack of Lamb
- 2 tbsp. olive oil
- 2 (24 oz.) Racks of Lamb
- 1/4 cup olive oil
- 1 tbsp. chopped Cummin seeds
- Ground Black pepper
- Vegetable oil or cooking spray
Trim the lamb and rub both sides of the rack with olive oil. Sprinkle with rosemary and pepper, rubbing them into the meatiest parts of the racks.
Prepare a weber or gas grill. Lightly spread oil, or spray the grill rack with vegetable oil cooking spray. The coals should be glowing orange-hot.
Grill the racks, meat side down, for 4 or 5 minutes, or until the temperature of the meatiest part reaches around 40°C. Move the racks to the edge of the grill, away from the hottest part of the coals, and cook, covered, for 15 to 20 minutes longer, or until the temperature reaches 60°C for rare meat. Remove the racks from the grill and let them rest for five minutes before cutting between the ribs into individual chops.
If anyone knows Haitao, you’d know he’s a man of the sea. Living in Kalgoorlie has it’s own challenges, especially for the seafaring person he is. It doesn’t stop him from regular travel and fishing escapades, however, which brings us to one of his favourite meals: Fish and rice.
Catch a fish. Season with salt and pepper, and then boil, steam or cook in chilli oil. Serve with cooked rice and seasoning to taste. Simple, yet delicious!
Rita Maciel: Brazilian Slow Cooked Beef Ribs
Place the rack of beef ribs in front of you on a work surface with the shiny white membrane facing up. Slip the blade of a sharp knife under the membrane at one end, and slice the membrane off the meat in a single piece, if possible. Discard the chewy membrane. Rub the ribs thoroughly with sea salt, front and back. Place the ribs onto a cooking rack in a roasting pan.
Bake in the preheated oven until very tender, about 6 hours. Lightly baste the beef with water, after the first 1 1/2 hours, being careful not to dislodge the salt. Baste again every 45 minutes to 1 hour; after 6 hours of total cooking time, remove from oven and allow to rest 10 to 15 minutes before slicing up into servings.
Grainne O’Connor: Irish Stew
Hailing from Ireland, Grainne is a sucker for hearty and humble foods. A recent visit from mum ensured a good supply of her fave was frozen before she left to go back home – just enough to share with hubby… maybe…
You’d all be hungry too if you saw this dish!
Penny Bishop: Nacho’s
- Beef Mince
- Garlic, crushed
- 1 tin Chick Peas
- 1 tin Kidney Beans or black beans
- Finely chopped red capsicum
- Taco Flavouring
- Corn Chips
- Spring Onions
- Corn Kernels
- Olive Oil
Heat the olive oil in a large frypan and fry off the onion, garlic and beef mince until the beef is brown and cooked through.
Add the taco flavouring, chick peas, kidney beans, capsicum and corn kernels along with a cup of water and cook for a further 15 minutes or until the water has reduced.
Serve on top of corn chips and sprinkle with the fresh spring onions. Add cheese and either place in oven or microwave until the cheese melts.
Add sour cream, guacamole and chillis if you like it hot!
Mick Cunningham: Baked Bearings
Well, when you’re trying to be as serious as can be and the boss sends you his favourite recipe – Baked Bearings! As always, this jokester got us when he sent through his latest cooking effort pic!
If you’d like to find out WHY he bakes bearings, give Mick a call on 08 9091 5399!
Nothing complicated or fancy, Mick is your typical Aussie fella. He loves barbeques, fishing and all the delights that Australia has to offer.
Having been in the Goldfields for many many years, Mick couldn’t go past mentioning the Parmy from Paddy’s! http://www.exchangekalgoorlie.com.au/paddys/menu
We know… we’re cheating! But hot-dang is that parmy one to die for!
Chelsea Butler: Chicken & Vegetable Tucker Camp Cooker
For ease of camp life, pre-cut, season and glad-bag all your meats and vegetables before you leave the house.
Chicken, celery, spuds, carrots, capsicums, leak, mushrooms, corn cobs, liquid chicken stock, salt and pepper, garlic (we like LOTS), and any other frozen veggie or spices you may like! For those who dig on swine, put some bacon or ham in there too.
Mix all into a camp oven, then get your coals nice and warm. Go check your yabbie nets for a few hours and come back to ‘amazement in a pot’.
Throw in a bit of damper, and ‘Hey Presto’ – tasty, effortless camp oven that everybody should enjoy.
Thank you to all the cooking websites, professional chef’s and their many many cookbooks and television shows for sharing fantastic recipes.
And we can’t forget to acknowledge the mums and dads, great Aunties, grandma’s and grandpa’s, and other obscure long-distance family relatives (like Great Great Aunty Bobby), who’ve passed down special ‘secret-family’ recipes.