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It's such a fine line between stupid and clever. Random guest posting.
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Jovial Monk
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by Jovial Monk » Sat Feb 14, 2009 2:24 pm
Will make these tonight to go with some garfish fillets coated with lemon myrtle seasoned flour.
http://whatscookingamerica.net/Vegetabl ... tatoes.htm
I don't do the breadcrumb stuff, just potato, I cut slits closer together than the above and insert bayleaves in the slits--take them out before eating the things!
Thought I would post this else the Sheepfarm might think we were no longer the WWPA
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Rainbow Moonlight
- Posts: 1463
- Joined: Tue Jun 24, 2008 5:23 pm
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by Rainbow Moonlight » Sat Feb 14, 2009 2:30 pm
Love lemon myrtle. Red Ochre ( I think is the name of the company) used to do a great macadamia oil and lemon myrtle dressing. Loved it.
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Jovial Monk
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by Jovial Monk » Sat Feb 14, 2009 2:54 pm
Yup, got that flour at the Wayville Farmers Market here in Adelaide.
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JW Frogen
- Posts: 2034
- Joined: Fri Apr 25, 2008 9:41 am
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by JW Frogen » Sat Feb 14, 2009 8:59 pm
How would you cook David Hasselhoff’s Potatoes Chunky Monk?
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Jovial Monk
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by Jovial Monk » Sun Feb 15, 2009 2:40 pm
They would be easy. your split pea sized ones would be the real challenge.
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