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The Aussie Dumb A*se Cookbook 1

The Aussie Dumb A*se Cookbook 2 - A Hunter and Gatherer's Guide

 

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Cookbook salad recipe cartoon
Recipes

Tips for Cooking a Turkey (Page 103, Book 2)

Camping Capers (Page 59, Book 2)

Bung it on the Barbie (Page 71, Book 2)

Indo Fried Noodles (Page 23, Book 1)

Simple Slaw (Page 36, Book 1)

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Tips for Cooking a Turkey

Whilst some might find this a daunting task, check out the simple tips below.

For full instructions on stuffing and cooking your bird (the turkey that is) along with everything else you need to know to pull off a great Christmas lunch, order your copy of The Aussie Dumb A*se Cookbook 2 ‘A Hunter and Gatherer’s Guide’ ORDER HERE

Roast Turkey - Aussie Christmas Cooking

  1. Rinse the inside cavity and outside of the turkey under clean, running water and only stuff the turkey immediately before roasting. Don’t over fill, as the stuffing will expand slightly when cooked. Make sure the turkey is completely defrosted before proceeding.

  2. Tie the legs together with non-plastic-coated string, encompassing the tail as well.

  3. Place some small pieces of foil (shiny side in) over the wings and lower drumsticks of the bird as these cook much faster and will dry out too much otherwise.

  4. Baste the bird with oil, jam, spices etc and place in a shallow roasting pan. My family always used to lay a couple of rashers of bacon over the breast of the turkey. This served to both moisten and flavour the bird nicely. Cover the bird with some large pieces of foil, shiny side in.

  5. It is important at this stage to know the weight of the stuffed bird to help you determine the cooking time. Cook the turkey in an oven or BBQ kettle at 170-180ºC. Temp inside the bird must reach at least 80ºC (in the leg crevice and breast of the bird) and 78ºC (inside the stuffing) for food safety.

  6. Basting of any juices or marinades can be done at intervals throughout the cooking time, re-covering with the foil afterwards to stop the bird from drying out.

  7. Browning of the bird should only take place in the last 30 minutes or so of cooking at which time the main foil covering the bird can be removed.

  8. To check if cooked, insert a sharp knife into the crevice between the back leg and the body and pierce well into the meat. The juices should run clear. If there is any hint of pink in the juice, the turkey is not properly cooked and needs to continue baking.

  9. When cooked, remove from the oven and leave to rest on a large serving platter or tray and cover with foil (shiny side in). Rest for 15 minutes or so before carving.

  10. Don’t forget to drain the fat off your pan juices, add some water, a gluten free chicken stock cube, salt, pepper and some Cornflour and stir until it boils for delicious gravy.

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Camping Capers

In our Camping Capers section, we’ll show you lots of easy and fun outdoor cooking ideas as well as taking a tongue-in-cheek look at the life of a camper.

Check out The Aussie Dumb A*se Cookbook 2 ‘A Hunter and Gatherer’s Guide’ for plenty of recipes and tips to help you get the most from your outdoor experience.

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The Bung it on Barbie

Bung it on the Barbie

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Recipes from the original Aussie Dumb A*se Cookbook

Indo Fried Noodles

Commonly known as Mie Goreng in Indonesian terms, but for the purpose of this book and its readers, just hot noodles made with anything you can find alive in the fridge! This recipe is also great as a cold salad too.

Indo Fried Noodles Recipe

  • 2 tablespoons of oil
  • 3 eggs
  • ¼ cup milk
  • 4 packets of chicken or oriental flavoured 2 minute noodles
  • 2 tablespoon of oil, or use sesame oil if you are really gourmet!
  • 1 onion, peeled and finely chopped – or get a mate to do it if it makes you cry!
  • 1 cup of finely, chopped chicken, or bacon or pork. (If you have some
    cooked chicken, this could be diced and added near the end. In this case, you don’t need to cook it.)
  • 1-2 cups of any other vegetables you might have, finely chopped. These could include celery, carrot, broccoli, cauliflower, cabbage, beans, peas etc.
  • 3-4 tablespoons of sweet chilli sauce
  • 3 tablespoons of soy sauce
  • 1 chicken stock cube, crumbled and dissolved in ¼ cup water
  • 1 teaspoon of Sambal Olek (a spicy Indonesian paste), optional
  • Salt and pepper
  • Some cooked prawns, optional

Place broken, dry noodles in a bowl and cover with boiling water – don’t’ worry about the flavour sachet. Allow to sit for 2 minutes and drain immediately. (Do not overcook the noodles or they will spoil the dish.) Heat ½ the oil in a large frypan or wok on a high heat. Beat the eggs and milk together in a cup and cook in two batches, swirling them around the pan to spread them out, similar to thin pancakes. Carefully turn when golden. Take eggs out and put on a plate and roughly chop. Heat a little bit more oil and fry the meat and onion for 2-3 minutes, stirring all the time and adding a few more drops of oil if necessary. Add the other veggies and continue stirring for 3-4 minutes. Add the sauces, water, stock, cooked egg and the drained noodles and stir until reheated. EAT! Serves 4-6.

Note: Add more or less noodles or vegetables as desired. If you don’t have fresh veggies, add a defrosted packet of stir fry ones instead.

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Simple Slaw

Simple Slaw Recipe


Basic coleslaw is a really quick and easy salad to prepare and keeps well in the fridge for 4 or 5 days in a sealed container.

  • ¼ cabbage, really thinly sliced (the thinner the better)
  • 1 carrot, peeled and grated
  • ½ a small red capsicum, diced
  • ½ cup coleslaw dressing
  • Combine altogether. Add more dressing if desired.

Variations: Try grated cheese, half a tin of crushed and drained pineapple, grated onion or even a few dried egg noodles. If adding the egg noodles, do so just before serving so they don’t go soggy.

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RECIPE LIST for The Aussie Dumb A*se Cookbook 1
- THE ORIGINAL! (PDF 80 kb)

RECIPE LIST for The Aussie Dumb A*se Cookbook 2
A HUNTER AND GATHERER'S GUIDE (PDF 500 kb)

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