Ariba Ariba – take two

Project 2012: Day 309

Sticking with the Mexican theme this week. My second favourite Mexican dish is the Crispy Chicken Fajita. These are a lot simpler to make than the traditional variety, and if anything tastier.


  • 400g chicken breasts or thighs
  • Old El Paso Crispy Chicken Fajita crumb mix or 250g crumbed corn flakes
  • Olive oil
  • 1 x Iceberg lettuce
  • 1 packet small soft tortillas
  • Sweet chilli sauce
  • Grated or shredded cheese – preferably cheddar or tasty


  • Pop a large frying pan onto the stove with the olive oil
  • Slice the chook into thin strips
  • Empty crumbs into a mixing bowl or large ziploc bag
  • Add chicken and stir (or shake) until all the pieces are coated
  • Pop into frying pan
  • Shred the lettuce, pop into a bowl
  • Pop bowl of lettuce, cheese, and the sweet chilli sauce onto the table
  • Heat the tortillas in the micro and pop on a plate covered with tin foil
  • When the chicken is golden brown and crispy, serve hot, preferably still in the frying pan

As before, it’s tortilla, lettuce, chicken, cheese, sweet chilli sauce and wrap.


Ariba Ariba

Project 2012: Day 302

Ironically it was while living in England, that our South African friends, Andy and Annie O’Donovan, treated us to this Mexican Recipe. Yet, it is one of our favourite meals and a staple at least twice a month. We often use this to entertain.

I’m talking of course about Fajitas (pronounced Fa-hee-tahs)


  • 500g prime cut steak or chicken breasts (or both)
  • 1 x green capsicum
  • 1 x red capsicum
  • 2 x brown onions
  • 1 or 2 packets of soft tortillas
  • Mexican spice mix (Old El Paso’s or Maggie)
  • Hot water
  • Olive oil
  • 400ml Sour cream
  • 2 x Avocados
  • Bunch coriander
  • 1 x red chilli
  • 2 x limes
  • Salt & pepper
  • handful cherry tomatoes
  • Grated or shredded cheese – preferably cheddar or tasty
  • 1 x jar salsa
  • 1 x iceberg lettuce


  • Whack a large frying pan onto high heat and chuck in a lug of olive oil
  • Halve and slice the onions so you get long thin pieces – pop in the oil
  • Slice the steak or chicken (or both) into long thin strips. The thinner and longer the better. You don’t want cubes.
  • Once the onions are translucent, turn the heat to medium and throw in the meat to brown.
  • Crush the tomatoes, scoop out the avo, finely chop the chilli, and add the coriander all on a chopping board
  • Chop finely, or put in an electric slicer to mix up.
  • Add the juice of a couple of limes, salt and pepper to taste – this is your guacamole
  • Mix up the mexican spices with the required amount of hot water
  • Once the meat is browned, add the spice mixture and simmer
  • Slice the capsicums also into long thin slices – again, NO CUBES, longer and thinner is better
  • Add to the meat and spice mixture
  • Simmer for a couple of minutes, reducing the sauce.
  • Pop cheese, sour cream, guacamole into separate bowls and on the table
  • Shred lettuce and pop on table in a bowl
  • Heat burritos in microwave and pop on a plate under tin foil onto the table
  • Serve the fajita mix in the frying pan onto the middle of the table

Now enjoy a social meal where everyone gets to share the ingredients and make up their own fajita wraps. Burrito, lettuce, fajita mix, topped with sour cream, cheese, salsa & guacamole, wrap, munch!



Lucy’s World Famous Spaghetti Bolognaise

Homemade Spaghetti BolognaiseProject 2012: Day 295

What can I say, this recipe is famous from East Grinstead in England to West Pennant Hills in Australia.

This is easy as, tasty, and wholesome. A great candidate for the Rog42 Bloke Recipe book.


  • 1 Red onion
  • 500g Lean mince
  • 1 can chopped tomatoes
  • 2 fresh tomatoes
  • 1 clove garlic
  • 1 oxo cube
  • tomato paste
  • 1 glass (or so) red wine
  • Lug fresh olive oil
  • Salt and pepper to taste


  • Whack a large frying pan onto the stove at high heat with a lug of olive oil
  • Finely chop the onion and pop fry until translucent
  • Pop in the mince and brown
  • Cube the fresh tomatoes and add
  • Add the tin tomatoes and turn the heat down to low
  • Crush the garlic into the mixture
  • Stir in the tomato paste, the oxo cube, and the glass of wine
  • Simmer for 10 – 20 minutes
  • Salt and pepper to taste
  • Cook some pasta, or serve with Soy Lin Toast

Serve with Parmesan Cheese, and enjoy.

Awesomest Apple Slice Eva!!

Project 2012: Day 288

This weeks recipe is a super simple, super yummy, Apple slice. Make this one and I guarantee you’ll be the star of the party (assuming you don’t taste it first, and likely finish it off)


  • 390g Bag Golden Butter Cake Mix
  • 400g Tinned Apples
  • 300g Sour Cream
  • 125g Unsalted Butter
  • Cinnamon Sugar


  1. Whack the oven onto 180C
  2. Melt the butter on the stovetop
  3. Mix with the Cake Mix
  4. Press the mixture into a 20cm x 20cm square baking pan
  5. Bake for 15 mins or until golden brown
  6. Leave to cool
  7. When cooled, spread apple over the top
  8. Pour and spread sour cream evenly over the apples
  9. Sprinkle cinnamon sugar over the top
  10. Pop back into the over for 20 mins
  11. Once sour cream has set, pop into the fridge until cold. (Overnight is best)
  12. Cut into small squares

This is the ideal dessert for a BBQ, or anywhere you need to bring something for a “bring and share.”

Rog42 Red Tortilla

Project 2012: Day 246

Here's another simple “cook to impress” meal that any bloke can do. And let me tell you, it's easy, and absolutely yummy. You can use this for breakfast, or as part of a Tapas style meal for lunch or dinner. It's also perfect for those Sunday evenings when you want to prepare a quick meal.

This was partly inspired by Jamie's 30 Min Meals Potatoe Tortilla (& stuffed peppers) but largely my own invention.

Here goes:


  • 1 x Red Onion
  • 1 x Red Capsicum (Red Pepper)
  • 2 x Tomatoes
  • 6 x Eggs
  • Handful grated cheddar
  • Handful Almonds
  • Lump of Stilton or other blue cheese
  • Knob of butter
  • 1/2 handful of Thyme
  • Salt & Pepper to season


  1. Whack the grill onto about 200C
  2. Pop a metal handled frying pan onto the gas, high heat
  3. Drop in the knob of butter
  4. Finely slice the red onion and pop it into the frying pan. Stir it around to break up the onion and coat with the melted butter.
  5. Turn the heat to medium and allow to cook, stirring occasionally (don't let them burn)
  6. Chop up the tomatoes to ~1cm cubes
  7. Slice the capsicum to 1cm thin slices
  8. When the onions have caramelised, toss in the capsicum and tomatoe
  9. Break six eggs into the pan and stir with a non-stick friendly whisk. You don't want to beat the eggs, but rather have a marbled effect with the yolk and whites
  10. Once the egg starts to set, generously sprinkle the grated cheddar over the top
  11. Whack the almonds into the blender and blend until a fine crumb
  12. Add the stilton and blend again, until a cheesy fine crumb
  13. Wait until the cheddar is almost melted (the egg may still be runny, that's ok)
  14. Pull the leaves off the thyme and sprinkle over the top of the tortilla
  15. Cover with the cheesy almond crumb and pop in the oven
  16. Remove once the top is golden, pop it out of the pan onto a plate.
  17. Cut immediately and serve HOT

All up the dish shouldn't take you longer than about 20 mins


For extra goodness, you can make Jamies which includes about 6 new potatoes and drops the capsicum & tomatoes. He slices the potatoes and the onion into 1cm cubes and pops them in a lug of olive oil in the pan. Once they've started caramelising, he adds the egg, covers with thyme and cheese, but forgoes the almond crumb.


The cooking in the pan, followed by the grill is the same.


Whichever path you choose, will win you favours with your better half. I guarantee it.


Golden Ears of Awesomeness

Project 2012: Day 239

We're returning to the fire this week. We all love corn on the cob, and mostly people boil (good) or microwave (very bad) this dish.

But if you want super awesome blokey, and easy to make corn on the cob, then read on fellow epicurean:


  • Corn on the cob (naturally)
  • Cayenne Pepper (Paprika works here too)
  • Real Butter (none of that noncy margarine stuff)
  • Grated Parmesan cheese (the more mature, the better)


  • Peel, then slather the corn with butter
  • Sprinkle liberally with the pepper
  • Pop onto a hot grill
  • Allow to caramelise, before charcoaling
  • Keep turning, and as you do, basting with butter & sprinkling with pepper
  • Once caramelised all the way round, slather once more with butter and roll in Parmesan Cheese

I guarantee massive enjoyment with these.


Blokes Best Breakfast Bap

Project 2012: Day 232

As you know I hopped on Lucia, my trusty Ducati, on Saturday, and rode almost 1000 kms for the Black Dog Ride. Now I do have to give a HUGE SHOUT OUT to the Lions Club of Australia. In every little town that the ride stops at, throughout the country, they mobilise locals and provide a feed for hungry riders.

This year was no difference from the past years, and on a pretty chilly Saturday morning, in Castle Hill, the Lions were there cooking up Bacon and Egg Rolls, Sausage Rolls, and some pretty awesome coffee.

Now I tend not to eat bacon and egg rolls in the morning. Something about egg after I’ve brushed my teeth. But of course I do have a passion for pig.

Then there’s sausage.

So I’m going to share the best breakfast bap for blokes ever.

White Roll, Hot Sausage, Bacon, and slathered with Tomato Sauce.

Thanks Lions for Castle Hill, Grey Gum Cafe, Muswellbrook and Tamworth on Day #1. And all of the other stops throughout the ride

Thanks also to you all for following my progress, and supporting me on my ride

Originally posted on by Rog42 posted via email

Meat Candy – Grilled or Fried?

Project 2012: Day 225

Mmmm, BaconMmmm… Bacon

There is nothing that tops the smell of bacon cooking. Except maybe Fresh Bread Baking. Then again, there is nothing that tops the smell of Bacon cooking.

But how do you like it? Grilled or Fried….

I’m about to head to the USA on a 10 day Motorbike Adventure, then spend a further three weeks with the family touring around the West Coast with a brief trip over to NYC. I know from previous visits that the Americans like their (canadian) bacon grilled. Grilled so that is pretty much crumbles on your plate. Fair enough.

In the UK you can get think sliced bacon. Big, and fleshy, and salty, and, just awesome. There they tend to fry the bacon, so it’s caramelised, but still soft and fleshy. Goodness.

Personally, I’m more of a soft, thick, rather than thin and crunchy kind’ve guy….

What about you?

Simplest Dessert Ever – Banana Ice Cream

Project 2012: Day 218

Image courtesy of
Image courtesy of

Ok this is the third (and final) recipe I’m borrowing from Matt Preston. Again, like Matt, I like things when they are simple, scrumptious, and healthy. At least 2 out of 3….

This one is. It’s Banana Ice Cream.


  • Frozen, peeled, very ripe Bananas – preferably over-ripe


  • Blend
  • Scoop into cornells
  • Eat quickly

Because of the high sugar content in the bananas, they’ll thaw quickly. So the trick is in reducing latency between freezer and table.

Seriously, how much simpler does it get than that?

Let’s see if we can push the barrow on that one. If you have a favourite, simple, scrumptious recipe, flick it my way. Happy to publish and attribute.

Masterchef Matt’s Wings

Project 2012: Day 211

There’s something about sticky, sweet, salty, meaty bones that make sense. Perhaps this just takes us back to our primal instincts. The first time that man cooked meat and aeons before the invention of cutlery, used his fingers to hold the bones to suck the delicious meat.

Matt Preston knows this of course, and the second course he introduced to the Masterchef contestants during his master class, was his sticky chicken wings.

I’m not sure I’ve got the ingredients all correct, but give it a go, taste and make up your own recipe.


  • 1 x Large Brown Onion – finely chopped or grated
  • 3 x Cloves Garlic
  • 1 x Cup Brown Sugar
  • 750ml Coke or Pepsi (don’t use diet or sugar free cola)
  • 2 x Tablespoons Soy Sauce
  • Juice of 1 Lemon
  • 1 x kg Chicken Wings (works well with Ribs too


  • Oven goes on low at 140C
  • Pop the onion and garlic in a deep baking pan
  • Mix the sugar, soy, coke, & lemon juice together
  • Pop the wings into the baking pan (preferably cut at the joints)
  • Pour the coke mix over all the wings.
  • Whack it in the over for 3 to 3.5 hours until the sauce is sticky and thick

If you don’t enjoy this meal, chances are, you haven’t enjoyed many of my recipes Hot smile

Thought I’d leave you with a poem this week

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