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Maiden firing of the newly finished pizza oven tonight, made the usuals Hawaiian, pepperoni, and a feta and spinach thing but crowd favourite was the duck ( parry breast) hoi sin sauce, leek ( no spring onion) and mozzarella, so good made another for my lunch tomorrow.
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A couple of meals this week.
Hare back straps and home made chips.
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And first feed of crumbed duck this season.
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Venison rump cooked whole with pink oyster mushrooms that my daughter grew, plus some veg.
Those oyster mushrooms are worth growing. I'm going to have to get some.
Veni back leg done in the slow cooker with carrots mushrooms and onion plus some roast pumpkin and greenery
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How's does the leg go in the slow cooker? Or more so, what did you put with it.Quote:
Originally Posted by Dreamer
First time I’ve tried a leg in it, bloody good. A bit dry right on the edges but the thicker parts bang on. Only put in onion carrots mushrooms and a tin of crushed tomatoes. I was pretty happy but always room for improvementQuote:
Originally Posted by Beaker
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First crack at pies.....or even first crack at pastry ever!
Had pested the wife is into buying a pie maker....30 bucks a kmart.
Left over veni stew and followed instructions.... fail.
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Bit of a utube and online chat with a forum member and round two was looking good.
Took a load down to work for the lads just in time for lunch.
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Did a few batches of course.
Wife did something chicken for tea��
Another set of eyes to torment my eating :-)
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Interesting looking knifeQuote:
Originally Posted by Sarvo
You not the 1st to say thatQuote:
Originally Posted by Pengy
Bought 20 years ago Kirkcaldie & Stains - Wellington (now David Jones
But the fork has more history - Cupronickel - Soviet made 50 + yrs
One thing I detest is a crap Fork with terrible prong design
Nothing fancy tonight just eye fillets with mushrooms and fried bread
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Fried Bread. Oh the artery clogging magnificence of this simple tasty fats laden morsel. I haven’t had that in years but thanks for the memories dannyb
certainly not an every day treat but it goes with eye fillets very wellQuote:
Originally Posted by Rushy
No fried bread tonight @Rushy
Back steak, mushrooms reduced in cream, cauliflower, broccoli and seasoned roast potatoes
Fucking smashing....or "bloody" good as my kids said, 1 backsteak = dinner for 6 carnivores
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Good work. I hope you licked that plate after taking the photo
:DQuote:
Originally Posted by Rushy
I'm only human
Nothing flash just a good old fresh cray with butter, garlic and parsley. Seeing massive number I ceases since the commercial quota was slashed in 2018 so should be heaps more feeds of these this year, even with the reduced rec quota of 3 pphttps://uploads.tapatalk-cdn.com/202...0e13b8f2f3.jpg
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Nothing flash indeed. Just five star Michelin.
Just bagged up some duck snitzel,Mr Dundee breasted yesterday put in freezer,yum.[ATTACH]142777[/
Whole fried snapper with Thai style sauce..
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Whats in a Thai style sauce?Quote:
Originally Posted by Nick-D
If I get Thai takeaways I pretty much always get a green curry.
It's pretty much just a home made sweet chilli style sauce but with heaps of ginger. You can buy them pre made, but ive got shit loads of chillies to use from the garden so have been making it. Pretty easyQuote:
Originally Posted by veitnamcam
Not really dinner as such but a weekend pie project.
Started out by browning a whole fallow neck and shoulder and a section of back bone to go back n the slow cooker,also browned up a bit of belly flap and guard muscle from the hind quarters as I dont like it on my steak with some onion,fresh chilli, garlic etc and into the fridge with that.
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In the morning separated and removed bones, and added stuff from fridge.
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Added a heap of stock and spice and let it do its thing.
Next morning added some veggies.
Looks pretty crap but tastes amazing and perfect for pie fillings, only thing I would change is I should have sliced the meat when I took it off the bone to make it easier to get into the pie nicely.
Left overs for lunches or more pies.
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Ballsed up photo order, smashed out 20 pies and could easy do another 20👍
I am buying a pie cooker machine.Quote:
Originally Posted by veitnamcam
Having never used pastry before in my life its a bit of a learning curve for me.Quote:
Originally Posted by Beaker
Keep ya pastry cold, just off frozen or there will be trouble.
Told the 9 year old he had to cook tea tonight. Rabbit smothered in herbs and a few spices , done for an hour and a quarter in a covered roasting dish, He did veges too but we all know how boring they are.
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Venison and mutton shank stew with mushrooms cooked in garlic butter and sour cream. Doesn’t look fancy as some of the dishes plated up on here but goes down bloody well!
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Red back steaks off the stag I shot a couple weeks back, aged them for 14 or 15 days.
Served with caramelized onions and creamed mushrooms, do damn good.
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Bit of a treat tonight, fresh caught blue fin tuna. So bloody good.
Smashed some as sashimi and then cooked up a tataki style dish for dinner. Incredible quality eating. https://uploads.tapatalk-cdn.com/202...21a67e8eda.jpghttps://uploads.tapatalk-cdn.com/202...5fa4f6372e.jpg
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Dinner sorted
From this
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To this
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To this
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To this
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Nom nom nom
Ha....so much for dinner....cant wait that long:D
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More boring ol venison posts but this one was particularly good.
Fallow hind quarter bits in a manuka honey, Worcester sauce and lots of other stuff marinade.
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With some roastys and a ju/jew/chew? from the pan.
Plating rubbish as always but shit it was good.
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didnt take photo as was too busy filling my face....found not so secret 11 herbs n spices recipe on net...had chicken last night...tonight sliced up fresh duck breasts,shot last night....coated them and deep fried in campoven... plurry devine. had texture of lambsfry but much nicer taste.
Mmmm.....fresh trout....nom nom nom
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Geez . . . You fellas are making me salivate. Well done.:thumbsup:
See who can guess what cut of Beef this is ?
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CheekQuote:
Originally Posted by Sarvo
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You are more clever than you look :-)Quote:
Originally Posted by MSL
I used to cut the cheeks off at the works
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Looks bloody good @Sarvo:thumbsup:
