Harry's Tiger Pie

Today's recipe is our take on Harry's Tiger Pie. Okay, so a pie is not an incredibly original concept, but it was super tasty. Many thanks to Harry's, which provides the best drunken food in Newcastle. On with the recipe:

Ingredients/Stuff you need:

Blade Steaks, cubed
Onion, finely diced
3/4 Cup of Tomato Sauce
Tablespoons of Worcestershire, Hot Chilli and BBQ Sauce
Heaped Teaspoon of Vegemite
Spices - Smoked Paprika, Cayenne Pepper, Salt, Pepper, Mixed Herbs
3/4 Cup of Beef Stock
Cornflour (1 or 2 Tablespoons)
Sheets of Puff and Short-Crust Pastry
Egg, beaten
Pie Dish, Basting Brush

How to cook it:

1. Fry up onion until soft, then add steak cubes. Fry until steak is cooked.

2. Add the stock, cornflour, sauces, vegemite, and spices to taste. Turn heat down and simmer, reduce until desired consistency is achieved.


3. Layer pie dish with short-crust pastry, pour in thick pie filling, top with puff pastry, brush the top of the pie with beaten egg mixture



4. Bake for 20-25 minutes, until golden brown


Enjoy, and remember 'If it doesn't contain meat, it's not manly!'

Scotch Fillet Stuffed Chicken

In this week's edition of ManCookBlog, R.J. and myself have decided that it would be awesomely manly to roast a succulent chicken stuffed with juicy premium scotch fillet steaks!

Ingredients:
1 whole unstuffed chicken
2 juicy scotch fillets
An assortment of spices (we used; Moroccan Spices, Thyme, Paprika, Cayenne Pepper, Salt, Black Pepper)
Butter
Clove o' Garlic
Oil (preferably olive)

How you do it:
Create a spice rub by mixing an assortment of spices and oil together (we used everything except the Moroccan spice and the Thyme for this)
Rub your steaks in it

Peel the garlic, poke some holes in your chicken and insert the garlic
Cut your butter into small squares and insert them underneath the skin of the chicken (see below)
Season your chicken (rub some oil into it, then sprinkle on some spices - we used Moroccan Spice, Thyme, and a little salt and pepper)



Stuff steaks inside chicken (see below)


Roast that shit up!


Ours was a 2kg chicken, so we roasted it on 190 degrees (C) for 2 hours.

Enjoy that awesomeness and remember, 'Manliness is in direct proportion to Largeliness!' HARR!

Big Banger Burgers

Welcome to ManCookBlog, this blog will cover manly recipes in a concise Twitter-esque fashion.

Our first addition to the blog is The Big Banger Burger. The tried and true Traditional Hangover Burger from the Nemingha Superette lives on in this homage recipe.
Ingredients:
Thick Sausages
Chips
Cheese
Eggs
Gravy
Bread Rolls

Directions:
Cook sausages, butterfly midway through
Fry eggs
Make gravy
Lightly toast the buns (either pan or in oven)


Layer burger together, from bottom to top, bun, sausage, cheese, egg, chips, gravy, bun.

This much awesomeness will result:




Enjoy with other like-minded manly individuals:


And remember, "If your girlfriend likes your cooking, YOU'RE DOIN' IT WRONG!"

The History Of ManCook!

ManCook is a tradition originating from ancient Sparta, where the strongest warriors would slaughter a young lamb, drink its blood and mutilate it's corpse in a grotesque display of manliness and power.

Since this time, many young men have kept this practise alive by cooking a tribute to these ancient heroes. This food, the manliest of all foods, is known as ManCooking!

The secret of this timeless tradition is passed down from master to padawan in a brutal ceremony of testosterone and alcohol induced fury. The previous keepers of the secret, LoadingReadyRun.com, have now shared this knowledge with Stuart Bell and Ryan Jackson through the internets.

Having now completed their training, these new masters of the sacred art have now taken apprentices of their own and continue to keep the traditions of the spartans alive.