Dinner thread?

[tamamutu]

Gongura Venison Curry done with sheep sorrel, and some yellow rice. Last nights meal and breakfast this morning.
I've got a lot of lawn to mow today so got my sweat on early.
On the matter of sheep sorrel, while looking for the stuff in a small cutover I found that deer like to eat it as well. You can guess where my next hunt will be when the wind blows in the right direction!

[Chelsea]

Have been out camping for the last 5 or so days and decided to be lazy and grab some burger patties, sausages etc on my way out of town for the bbq. Haven’t managed to get a photo but wanted to share my own opinion following the wagyu thread. So I seen first light have come out with pure wagyu/ beef patties and venison ones, I grabbed a couple of bags at $18 for 6 patties but also grabbed the good old basic Angus patties from the meat shelves the 4 pack for $7 or whatever it is. The wagyu ones were ok, very home kill like and very easy to overcook. They fry up quiet small and were pretty underwhelming especially for the price. The cheap Angus ones 10/10, very sausage like so held their shape and size and were REALLY good for cheapies.
If anyone’s looking at giving the first light range a go, I’d wait for specials otherwise you’ll be disappointed. Next time I’ll try a wagyu steak or something and hopefully enjoy it as much as the price tag suggests I should.

[JessicaChen]

Goat burger. Really good. Meat patties made from ground goat leg meat, pork fat, thyme, coriander, rosemary, Worcestershire sauce, and salt/pepper. Burgers had the classic tomato onion lettuce pickle with swiss cheese, portobello mushroom, avocado, dijon mustard and mayo. Added some cranberry jam on one of the burgers and that tasted good too.

[thatguy]

Looks good @JessicaChen!
Next time try slicing your lettuce thin and put it down on the bottom bun first, followed by the patty on top and the rest.
I also toast the buns on the inside only like the restaurants. Blew my mind

[Preacher]

Gravlax rinsed and pat dry out of brine after 3 days, flipping AM and PM in a vac seal bag.

Back in fridge for half hour or so uncovered to cold dry a bit more then back into a new vac bag (only for transportation purpose).

Be some bourgeois crackers with cheese and sun dried tomato while the charcoal Webber warms up tomorrow.

Merry Christmas everyone. Hope you and yours have a great day.

[tamamutu]

Hey Preacher, is that trout or salmon?

[Beaker]

We don't do turkey for Xmas, instead we have a home made peking (or close to) duck.
A bit of a process to get the skin to crisp up, but really worth it.
Couldn't find a canter Valley duck, as left my shopping a bit late, so made do with a quaker duck (not as meaty, or fat as a canter Valley one. They are the best)




Bit of a cultural mix up for the rest - boiled new Spuds with mint (English), tortillas as wraps (Mexico) and Korean braised Spuds. And Chinese duck.
Went down well.

No pics, then giant prawns and eye fillet, on the BBQ for dinner (salad, fried Spuds from lunch,)

[Chelsea]

We don't do turkey for Xmas, instead we have a home made peking (or close to) duck.
A bit of a process to get the skin to crisp up, but really worth it.
Couldn't find a canter Valley duck, as left my shopping a bit late, so made do with a quaker duck (not as meaty, or fat as a canter Valley one. They are the best)

Attachment 186540
Attachment 186541

Bit of a cultural mix up for the rest - boiled new Spuds with mint (English), tortillas as wraps (Mexico) and Korean braised Spuds. And Chinese duck.
Went down well.

No pics, then giant prawns and eye fillet, on the BBQ for dinner (salad, fried Spuds from lunch,)

I loooove duck, would say it’s my favourite protein. I done turkey for the first time Christmas Eve and it was very average so will aim for duck next year only problem is I struggle to find duck in town or even in the next town over.

[Preacher]

Hey Preacher, is that trout or salmon?

That was a fairly large bit of Salmon. Lasted about 5 minutes.

Can definitely do it with Trout if it's a good fish.

[Sarvo]

[bunji]

@Beaker Looks bloody great mate ,when you have time can you put up a bit of run down on how you cooked your version of Peking / Crispy Duck ,l am keen to have a crack at it .

[bunji]

Lill Bro & Family are down for the Xmas break & head back tomorrow ,so cooked up a couple of Crays, some Canada Goose Kebabs, with peanut sauce that my Bro raves about & did a Paua recipe one of the proper, good Old School Kiwi Buggers off here taught us ,(But Sadly Passed), Bos secret recipe for Creamed Paua ,as little Bro's missus is not usually keen on Paua but asked us to cook this when ever they come down .

This is great on a bed of Asian Noodles or we like it on pasta as well which is how we had it . I also do this for our cook ups while hunting down on Stewart Island as Bos worked out the recipe so you can do it any where ,my dive boat had a gas BBQ off the back deck & we would cook it on that on our trips away ,while having a great time & laugh you were always guaranteed in Bos company ..



Canada Goose Kebabs



Here is Bos recipe for the Creamed Paua

Bos Cream Paua

Slice the flesh as thinly as possible ie 1-1.2mm thick or mince
In a pot heat butter, ground black pepper and a dash of nampla (fish sauce). Once that is all hot add some chilies sauce to your taste .
Add the sliced paua to the hot butter and brown it slightly
Add some green Thai curry paste and a dash of soy sauce
Simmer away for a bit longer and then add chopped onion to taste , one small onion per paua works out good
After a few minutes turn the stove right down and add cream, just covering the flesh
Simmer for a few more minutes till warmed through & then Scoff on its own or on pasta /noodles

[7.62]

@bunji cheers for the paua recipe, sounds like a ripper. I love a good Thai fish curry and that recipe sounds pretty similar

[Beaker]

@Beaker Looks bloody great mate ,when you have time can you put up a bit of run down on how you cooked your version of Peking / Crispy Duck ,l am keen to have a crack at it .

Pretty easy, but time consuming.....

So, in a wide pot, about 2 litres water, thum sized bit of ginger (cut into slices - the Mrs likes hot water and ginger to drink, so I trimmed all the crap bits off a big piece, and used them), teaspoon of five spice powder, 1/4 cup soy sauce, 3-4 T rice wine (could use rum or bourbon) 2-3 T brown sugar, and 5 T corn flour.
Get it boiling.
Tie some string around duck neck. Will be used for hanging.
Hold duck above pot, and use a soup ladle to pour water mix over duck, while not dunking duck in pot. Cover all the duck, and keep doing for about 5-10mins. (I take the extractor fan filter out, and there's a bracket inside the fan unit that is above the stove, and I put a metal hook onto this instead of holding.)
Not trying to cook the duck here, just to get the fat moving in the skin, and getting some of the mix to stick.

Then hang in a cool windy place for 18-24 hours. I use my smoker, with a computer fan blowing in.

Then, onto a roasting dish with a rack. Preheated oven at 220 c, for about 1 hour. Rest for 20-30mins, then cut up.

[bunji]

@bunji cheers for the paua recipe, sounds like a ripper. I love a good Thai fish curry and that recipe sounds pretty similar

Yeh me & the Missus love a Thai curry so when it is just for us we bump it up a bit & served on the Asian noodles it is a great feed & something a bit different to do with Paua if you have been eating it regular as we do as keen Spearo's or when away on extended trips to Stewart Island etc & adding a bit of variety to the usual catch of the day feeds .

Enjoy, Gapped Axe or Bos as we knew him was not only a great loss to this forum but all of NZ & his love of helping others & the Kiwi Outdoors was legendary & combined with a proper Old School Kiwi Bushy set of values ,he was a top bloke ,so have a drink for him while enjoying it ,as we do .