Started a trend VC:)
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Started a trend VC:)
Attachment 135497
lol u know what that will be like covered in his favourite sauceQuote:
Originally Posted by R93
Venison casserole for tonight's dinner with home grown broad beans, potato and kumara mash. Even the 5 and 7 year grandies cleaned their plates. We have the grandies and daddy for the next few weeks while mum is doing her nurse duties for COVID-19. They eat most things but always seem to be hungry. ��Attachment 135635
Love it - apart from the broad beans:sick:Quote:
Originally Posted by Mrs Beeman
Those little things are one of the 4 most horrible things on earth.
The rest looks and sounds fantastic! :omg::thumbsup::thumbsup:
My missus would agree with you on the broad beans but I love them.Quote:
Originally Posted by Beaker
I come back from my walk this morning and my missus is getting all industrious
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Making dark chocolate covered marshmallow Easter eggs.
Not dinner, but daughter and me made some hot cross buns and a loaf of bread....
The buns were crossless (apart from token 1), and current free :)
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Just put these on.
Will add mac and cheese in a couple of hourshttps://uploads.tapatalk-cdn.com/202...b12d889528.jpg
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Mate they look the biz but I do like the fruit in them. I just ate one of Jac’s marshmallow eggs. The fucking best I have ever had.
Delivery's? :)Quote:
Originally Posted by Rushy
Mate they are going fast. I had four of them yesterday. When this whole thing is behind us I reckon we need to arrange a day of plinking down on my range and spit roast that sheep of Ryan’s. We won’t need chocolate marshmallow eggs but some mint sauce would be useful.Quote:
Originally Posted by Beaker
I'm in for that!Quote:
Originally Posted by Rushy
Pork belly
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Five spice powder and salt and pepper on meat side. Dry skin and prick all over with point of knife. Rub over with vinager. Cover in 3-5mm of rock salt.
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Cook for hour at 180 c.
Then rub salt off. Get rid of tin foil. Back in under grill on a low rack for 30mins.
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THE best crackle on pork belly.
Excellent result. You gotta love Pork Belly.
Green curry snapper on brown rice.
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Awesome. Mrs Shearer is especially impressed.Quote:
Originally Posted by Beaker
Chamois stew
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The missus got creative again this afternoon. Not sure about the crosses.
Can't like that, it has black spots in it... ;)Quote:
Originally Posted by Rushy
Roasted venison rump with the extras, minus the spuds for me. I roasted the venison in a oven bag and used the continental roast lamb seasoning, 160’ for 2 hours and came out incredibly tender. It was a 2.5kg roast so plenty leftover for lunches
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Lockdown equals no wicked wings, Lockdown equals lots of time spent gazing out window wishing I could eat wicked wings, while gazing out said window I spied a Hare ....... Hmmmmm spicy southern fried Hare could be the go !!!!!.............
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It was !!!!!
Hahaha....as a kid mum always fed us rabbit done like that....she called it Kentucky fried rabbit.....very tasty [emoji3]
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Normally slow cook all the hares or rabbits i shoot, but this was a revelation ...... so delicious, hopefully can still bag some quackers this year...... not confident though as they would be great done this way
Dip.
Onion soup mix and can reduced cream. 9 - not 8 or 10, 9 - marinated mussels cut up small, and about 3 T of the juice.
Leave for 3 hours in fridge.... Bloody great!!!
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Accompanied by a rum, and you tube - young bloods (fishing). Bloody great end to the day
Oh and to those that know me, all this lock down food, doing bugger all - I'm still a 32in waste... ��
You can’t fatten a racing sardineQuote:
Originally Posted by Beaker
Bullshit?!? I'm a 33-34 and could use you as a belt [emoji1787][emoji1787][emoji1787]Quote:
Originally Posted by Beaker
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Feeling rich tonight and lashed out on a home cut Beef Rib Eye (Scotch Fillet)
Buckwheat and the good old kill all Virus's and bugs - homemade Horse (kicker) Radish
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That's 32in around the waist, not your forehead.Quote:
Originally Posted by R93
Fair enough. But you must have had a ton of stuff rammed up your skinny ass to bulge your hips out. [emoji1787][emoji1787][emoji1787]Quote:
Originally Posted by Beaker
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Ciabarta (spelling)
Bread seems to be the thing to make in lock down, so here's a half sour Ciabarta.... From yesterday
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Was alright to. :)
Ciabatta Bread is our fav too now
Bang out 3 or 4 a week
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Typical Easter fare, lamb leg (med well), roast spuds and taro, buttered peas, roast brussel sprouts, gravy and mint jelly. Gonna be leftovers for the next month i expect.
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Now that is some fine looking winter fare right there Angus.
Looks good but why taro?Quote:
Originally Posted by Angus_A
Kumara's way tastier.
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I just felt like it to be honest lol.Quote:
Originally Posted by Steve123
Pork ribs, fries and salad tonight followed by hot custard and ice cream
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Lamb shanks and shoulder chops, with mashed potato's & kumera (heaps of butter in them...)
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Got to be the best I've made.
Unfortunate thing though, the recipe was stand in the cupboard and throw stuff in the slow cooker - and I can't really rember what or how much I threw....
That is always the way.Quote:
Originally Posted by Beaker
Beet Borscht Soup with Salo Pork
Quick easy dinner
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