Dinner thread?

[Micky Duck]

KFP and chips...washed down with a cold Tui

[Micky Duck]

P for phesant @RUMPY.... got there with help from the little lady LOL. begiggered if can suss it out from phone,will have to get you to shot me how.

[tamamutu]

Pretty good, but Fat Bellies pie, above.

[Micky Duck]

I just scoffed the 2nd half of bird.....oh man I do like pheasant cooked this way. just as well there are 4 more of them in freezer.

[Dundee]

Battered trout and snapper,with a spash of watties

[tamamutu]

Baked trout, with Shallots, tomatoes, chilli, coriander and a knob of butter.





Was very tasty.

[Beaker]

Baked trout, with Shallots, tomatoes, chilli, coriander and a knob of butter.

Attachment 198966

Attachment 198967

Was very tasty.

Loose the coriander, and that sounds/looks mint!

[tamamutu]

My garden is chocka with coriander, love the stuff.

[Dundee]

Trout trade for some venny sausages.

Think i won on the deal!

Thats not mine..lol

Just add watties and the world problems are solved!

[Preacher]

I normally bone out and smoke trout to make a "mousse/paté" as can freeze it in little tubs to have with charcuterie cheese board type deals.

Personally not a huge fan of baked trout but have done a fair few exactly like that @tamamutu cause I like making it for other peoples enjoyment.

[Dundee]

Rabbit x 2 ...14p Stirling

In the crock pot all day.

Still moist when carved but warmed in micowave before serving.

[Pixie Z]

I normally bone out and smoke trout to make a "mousse/paté" as can freeze it in little tubs to have with charcuterie cheese board type deals.

@Preacher what's your method for this? I have a big chunk of kingfish I'm planning to smoke soon and was thinking that a paté might be a good way to use some of it. Same idea- be able to container and freeze for cheese boards.

[Preacher]

@Pixie Z I just fillet but leave skin on and hot smoke over manuka after doing the old brown sugar and small amount of salt brine for a little while.

Let it cool and off with skin then just blitz it in the ninja. Add a dash of lemon juice and coriander, fresh ground black pepper sometimes a little chilli.

Add cream cheese/ Philadelphia until it is the consistency you want. Spoon into little tubs and it's done.

If you want to eat it right away or next day etc just in fridge. Freeze the rest. No idea how long it keeps as it never lasts that long.

Defost in fridge and just give it a little stir before serving to recombine the fluids that have frozen out.

[Preacher]

Sometimes a bit of smoked paprika or fresh garlic gets blended in

[MSL]

Venison curry.
Wee bit of onion.

Browned up.

The marinated venison chunks had been in the oven, roasting for 30 mins.

All spices etc added.

Then add the meat, and cook covered for a couple hours till the sauce thickens. No further pictures as I lost focus and started eating it. But it did not disappoint.


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