Dinner thread?

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17-04-2020, 03:46 PM
Moa Hunter

Are you expecting to be taken away to prison, and preparing yourself Sarvo ? There can be no other explanation for someone consuming Borscht
17-04-2020, 05:31 PM
Chelsea

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Running low on supplies so whipped up some French toast tonight. Starting to get a bit desperate to fill the freezer
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17-04-2020, 05:41 PM
Stocky

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A few Vension dinners lately. Cheesy Cauli and Pasties, and a classic venison roast.
17-04-2020, 05:55 PM
NRT

Those pasties look the biz[emoji106]

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17-04-2020, 06:09 PM
kukuwai

https://uploads.tapatalk-cdn.com/202...43855e7d84.jpg
@veitnamcam Can't wait to catch a few fresh ones [emoji106]

Looks like level 3 will be non motorised so might have to row my dingy [emoji3]

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17-04-2020, 07:31 PM
Beaker

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Didn't have time or energy to do full on peking duck, so was just a roasted duck, with a soy sauce, maple syrup covering.

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Followed up with chocolate self saucing pud, with ice cream.
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Plating wasn't a strong point tonight.....
17-04-2020, 09:10 PM
Shearer

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Leftover pie tonight.
Slow cooked pork, potato/pumpkin mash and peas, topped with home grown tomatoes. (Who said you couldn't grow tomatoes in the mountains:D)
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17-04-2020, 10:08 PM
Pixie Z

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I made pie tonight too! Veni, mushroom & red wine. Browned off the garlic & onion, mushies, carrot & veni in the pan, then popped into a pot with a bottle of red wine, a little stock, and seasoning, and left to simmer and reduce for about an hour. A little cornflour added at the end just to thicken into a nice saucey gravy.
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17-04-2020, 10:13 PM
Beaker

Quote:

Originally Posted by Pixie Z

I made pie tonight too! Veni, mushroom & red wine. Browned off the garlic & onion, mushies, carrot & veni in the pan, then popped into a pot with a bottle of red wine, a little stock, and seasoning, and left to simmer and reduce for about an hour. A little cornflour added at the end just to thicken into a nice saucey gravy.
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Oh hell yeah!
18-04-2020, 08:13 PM
Sarvo

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Who said Scallops need to be eaten fresh
These ones must of been in Freezer 2 + years and sweet and juicy
Blue Cod - pic looks like over done but it was perfect moist

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18-04-2020, 11:54 PM
Friwi

I like the knife ;-)
18-04-2020, 11:58 PM
MB

Scallop fritters last night. As per mussel fritters, but we didn't have any mussels and we did have scallops! They weren't in the freezer for 2 years, but since the beginning of this season and all good 👍
19-04-2020, 01:38 AM
veitnamcam

Left overs tonight too.https://uploads.tapatalk-cdn.com/202...b9db4cb87c.jpg

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19-04-2020, 12:24 PM
Sarvo

Quote:

Originally Posted by Friwi

I like the knife ;-)

20 years old too
Fork more history - and a proper basted
19-04-2020, 03:24 PM
chrome

Bit of beef chile on the barby today
Little bit of pohutakawa smokehttps://uploads.tapatalk-cdn.com/202...42b72e31ef.jpg

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20-04-2020, 12:49 PM
Dreamer

Gave @Beaker pork belly a go last night. The crackling doesn’t look quite as good but it still tasted bloody great!! [emoji1360]
https://uploads.tapatalk-cdn.com/202...dcffd7f39f.jpg

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20-04-2020, 12:58 PM
Beaker

Quote:

Originally Posted by Dreamer

Gave @Beaker pork belly a go last night. The crackling doesn’t look quite as good but it still tasted bloody great!! [emoji1360]
https://uploads.tapatalk-cdn.com/202...dcffd7f39f.jpg

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Looks good!
The trick is not to deep on the pricking.

Here's where I got the idea from -
https://www.recipetineats.com/chines...py-pork-belly/
20-04-2020, 01:20 PM
R93

Quote:

Originally Posted by Beaker

Looks good!
The trick is not to deep on the pricking.

Wouldn't think you would ever have that problem[emoji1787]

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20-04-2020, 01:36 PM
Rushy

Quote:

Originally Posted by R93

Wouldn't think you would ever have that problem[emoji1787]

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Ha ha ha ha. Innuendo (as it were).
20-04-2020, 03:00 PM
Beaker

Quote:

Originally Posted by R93

Wouldn't think you would ever have that problem[emoji1787]

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Its how you do it...….
20-04-2020, 08:15 PM
veitnamcam

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Rabbit done kfc popcorn chicken style with potato and gravy.
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Really really good, thanks to whoever it was who posted the kfc spice recipe.
21-04-2020, 01:21 AM
Pixie Z

Quote:

Originally Posted by Dreamer

Gave @Beaker pork belly a go last night. The crackling doesn’t look quite as good but it still tasted bloody great!!

As long as it tastes bloody great who cares what it looks like... I'm happy to leave the fancy plating to those 'influencer' folks :D
21-04-2020, 01:08 PM
Rushy

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Got back from my walk and decided that I would rustle up a little country fare for dinner.
Firstly I browned some onion and mushrooms in butter and extra virgin (because they are always handy) olive oil.
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Next I browned some cubed venison cuts in butter and oil and when done I added a little red wine and some Italian herbs.
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Then into a casserole dish with some spuds, carrots and beans. Added a little stock cube and some vegetable stock.
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Into the oven on a low heat for the rest of the day. Should be bloody beauty mate.
21-04-2020, 07:50 PM
Rushy

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She turned out to be a cracker.
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I scoffed the bugger!
21-04-2020, 08:01 PM
veitnamcam

Quote:

Originally Posted by Rushy

She turned out to be a cracker.
Attachment 137157
I scoffed the bugger!

Ya didnt make enough for breakfast on toast and tomorrow nights tea!
21-04-2020, 08:03 PM
kukuwai

We busted out a good old classic for pudding tonight [emoji106]

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21-04-2020, 08:05 PM
Rushy

Quote:

Originally Posted by veitnamcam

Ya didnt make enough for breakfast on toast and tomorrow nights tea!

I have kept enough for the toast tomorrow. As long as the missus doesn’t get there first.
21-04-2020, 08:10 PM
Beaker

Quote:

Originally Posted by Rushy

I have kept enough for the toast tomorrow. As long as the missus doesn’t get there first.

Second heating is the best eating :)
21-04-2020, 08:44 PM
Nick-D

Nothing like a good venny shankhttps://uploads.tapatalk-cdn.com/202...a943a99169.jpg

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21-04-2020, 10:09 PM
mrs dundee

Quote:

Originally Posted by veitnamcam

Rabbit done kfc popcorn chicken style with potato and gravy.
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Really really good, thanks to whoever it was who posted the kfc spice recipe.

. Oh yum that’s looks tasty,must try that one day
21-04-2020, 10:31 PM
dannyb

Quote:

Originally Posted by Nick-D

Nothing like a good venny shankhttps://uploads.tapatalk-cdn.com/202...a943a99169.jpg

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Looks a bit under done :slow: :D
21-04-2020, 11:06 PM
veitnamcam

Quote:

Originally Posted by Projects

This is the recipe i have saved on my phone too try. Said to be found in a scrap book of the colonels second wife. If someone has a chance to try it, let us know how it tastes.

THE ORIGINAL 11 SPICES SECRET RECIPE?

(As published in The Chicago Tribune)

Prep: 30 minutes
Soak: 20-30 minutes
Cook: 15-18 minutes
Makes: 4 servings

Ingredients
2 cups all-purpose flour
2/3 tablespoon salt
1/2 tablespoon dried thyme leaves
1/2 tablespoon dried basil leaves
1/3 tablespoon dried oregano leaves
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon dried mustard
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons ground white pepper
1 cup buttermilk
1 egg, beaten
1 chicken, cut up, the breast pieces cut in half for more even frying
Expeller-pressed canola oil

Method

1.Mix the flour in a bowl with all the herbs and spices; set aside.

2.*Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.

3.*Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.

4.*Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees (175C). (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.

This one @mrs dundee , its a lot of stuff but is really close to KFC batter/spice.
Wife is a KFC lover and she was really surprised how close/good it was.

Thanks @Projects [emoji106]

Tho for the popcorn rabbit I only deep fried for 3 min per batch and put them in oven on 180 on paper towels while cooking next lots and just did the last batch about 5 min.

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22-04-2020, 11:00 AM
Projects

No problems @veitnamcam glad someone gave it a crack. I've been meaning to get the wife to pick all the spices next time atbthe supermarket so i could try it. I also need a thermometer as i dont do a lot of deep frying.

How'd the UFB (Unlucky Fried Bunny) taste?Wow the spice/coating looks like the real deal.
22-04-2020, 03:43 PM
veitnamcam

Quote:

Originally Posted by Projects

No problems @veitnamcam glad someone gave it a crack. I've been meaning to get the wife to pick all the spices next time atbthe supermarket so i could try it. I also need a thermometer as i dont do a lot of deep frying.

How'd the UFB (Unlucky Fried Bunny) taste?Wow the spice/coating looks like the real deal.

Like chicken :D:D
It was really good and tender but it was small bits and I removed any sinu from them, It was hind quarters and backstraps of two extreamly fat young orchard rabbits so that no doubt helped.
22-04-2020, 07:11 PM
veitnamcam

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Gumbo!
Never made or eaten it before but Im calling it a win.
Snapper and Tuatua meat from the freezer.
Chillis from the garden.
"Crab meat" and prawns from the supey.
Home made wholemeal sourdough bread.
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22-04-2020, 07:28 PM
Rushy

Quote:

Originally Posted by veitnamcam

Gumbo!
Never made or eaten it before but Im calling it a win.
Snapper and Tuatua meat from the freezer.
Chillis from the garden.
"Crab meat" and prawns from the supey.
Home made wholemeal sourdough bread.
Attachment 137296

I have eaten Gumbo in New Orleans and a number of other places in the south of the USA VC. Send up a four litre pack of yours and I will give you an honest comparison to the real deal. Serious offer. Ha ha ha ha
22-04-2020, 07:36 PM
veitnamcam

Quote:

Originally Posted by Rushy

I have eaten Gumbo in New Orleans and a number of other places in the south of the USA VC. Send up a four litre pack of yours and I will give you an honest comparison to the real deal. Serious offer. Ha ha ha ha

I could do that...got at least 4 liters left.
22-04-2020, 08:06 PM
Beaker

Quote:

Originally Posted by Rushy

I have eaten Gumbo in New Orleans and a number of other places in the south of the USA VC. Send up a four litre pack of yours and I will give you an honest comparison to the real deal. Serious offer. Ha ha ha ha

Send 2 VC, I'll offer up another opinion ;)
22-04-2020, 08:36 PM
veitnamcam

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Quote:

Originally Posted by Beaker

Send 2 VC, I'll offer up another opinion ;)

I had to make it mild so the family would eat it ...I recon you would want at least a couple of these in there.
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22-04-2020, 08:48 PM
Beaker

Quote:

Originally Posted by veitnamcam

I had to make it mild so the family would eat it ...I recon you would want at least a couple of these in there.
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Lol.
Maybe only 1 at the moment - inlaws have been here for 4 months and don't do hot, so most meals aren't chilli hot.
The other day I had enough, so cooked myself a feed of spag Bol. And hit it with the old usual (maybe my memory is getting bad) of spice. Bloody hell, I nearly took my own head off!!!
I think my tolerance has gone way down. :)