Now that I've got your attention, perhaps I should mention that the town of
is named after an Aboriginal word for "wild dog." I'm calling this Warragul/Wild Dog Lasagne because it features sumptuous local produce: gorgeous Gypsy Pig free range organic pork fennel sausages and smoky/spicy Warragul pancetta. If you're not lucky enough to have these at hand, then by all means use quality substitutes (or plain minced pork), but please do not be tempted to use surprise bangers from the supermarket or I'll be forced to come around to your place and cook it from scratch properly. Garfield
Monday, May 21, 2012
This is a fun variation on pasta with garlic bread. With bread and pasta combined, it won't win any fans among the carbohydrate police, but hell, if you eat like this you'll be twice their size so won't have any problem bouncing their miserable bony arses clean off your front verandah. Now, if you're a really clever pumpkin and follow the method in the same order as below, you can get away with using one frying pan for this – provided it can be used on the stove top and oven.
Tuesday, May 15, 2012
If anyone suggests to you that it's okay to use cheap wine in cooking, shoot them. They're a waste of the earth's oxygen and there isn't a snowflake's chance in hell that any jury acquainted with ragu made from good wine will convict you.