Printable View
Thanks ,cheap to compared to most cooking gadgets will get the missus to order one,wil be perfect for my Webber/smoker experiments with the Vac seal roasts . IMO this forum is head & shoulders over any other for getting practical ,real world advice /info :thumbsup:Quote:
Originally Posted by Nakivet
So true with that last line!:thumbsup:Quote:
Originally Posted by bunji
I’ve been meaning to pick up one of those sous vide sticks for a while. My chef brother-in-law uses them a fair bit & raves about em. Never tried one myself. Love the concept though- low & slow with no way for the moisture to escape.
@bunji I vacuum pack all my meat, but never considered doing a dry rub PRIOR to vac-packing. Definitely gonna try that. I do often make a marinade for cubes of the less tender cuts though & freeze that in the vac packs after a day or two marinading. When it defrosts it basically gets marinated a second time.
& absolutely! There’s a wealth of knowledge on this forum & plenty of awesome folk happy to share their tips & help others out.
Ain't that the truth [emoji106]Quote:
Originally Posted by bunji
Sent from my SM-G950F using Tapatalk
Shot a nice young male hare last friday. Lots of meat, good nick. Dressed and skinned, I trimmed and sectioned, forelegs and shoulders x2, rear leg and haunch x2, loins intact. Placed in stainless bowl, liberally salted with ordinary kitchen salt, covered with clean T-towel in fridge for 2 days. Rinsed meat under cold tap thoroughly, placed in large pot and added chunked carrot, quartered large brown onion, tablespoon whole black pepper corns, sprigs of fresh rosemary, sage, fresh green bay leaves x 4 and handful of fresh thyme - all herbs from the garden. Covered with cold water, quite a lot, brought to gentle boil then simmered until meat could easily be stripped from bones which were discarded. Reserved meat, strained stock through colander to remove aromatics, herbs etc, returned to large pot and at full rolling boil reduced to 500ml. Hard put not to eat it all at this stage. Meat was delicious. Took 4 skinned boneless chicken thighs, fat left on, dressed with dried Italian herb mix, seasoned with salt and fresh cracked black pepper, fried in a little hot olive oil, plus a tblsp of butter until both sides browned, add 1 large red capsicum deseeded and thin sliced, a cup of Pinot Gris, cover and cook on medium heat until meat tender and liquid reduced to oil, butter and chicken fat. Do not burn/blacken. Capsicum will be soft/jammy. Rough chop chicken into large bite sizes, reserve with capsicum. Add hare meat, rough chopped, in batches, to oil/fat remaining in chicken fry pan and toss to lightly fry/brown adding more olive oil as required. Add batches of fried hare meat to chicken meat. When done deglaze pan with a little pinot gris and add to meats. In a large Dutch Oven/Crueset add 2 tblsp Olive oil, 1 tblsp butter, 3 medium rough chopped red onion, 6 -8 inches of leek stem from root end washed and thin sliced, 4-5 cloves fresh garlic chopped, 1 large carrot fine chopped and saute' over medium heat taking care not to brown. When onion soft and clear, add meats, capsicum and reduced stock plus one heaped tsp of ground cumin, 2 heaped tsp of ground coriander. A little chili may also be added if desired but i didn't as these flavours are delicate and easily overwhelmed. Mix contents and heat gently to combine stirring occasionally for 10 min. Add 1 and 1/2 cup each of frozen peas and corn kernels. mix in thoroughly. In a bowl add 4 tblsp plain white flour. slowly add pinot gris to make first a dough, then a paste then a slurry. add at least half a 750ml bottle of wine at this stage. some lumps don't hurt but object is to have few to none. Stir slurry into meat and veges. Maintain on gentle medium heat and add remainder of bottle of wine to mix, stirring gently. taste and season. You should finish up with a thick mixture that is not runny but is still easy to stir. This is now basically a pie filling. I topped the mix with hot rough mashed Agria potatoes, skin on. Mash with butter and milk, and season with cracked back pepper. Consistency of mash should be firm not runny and rough not smooth. I mash with a large meat fork just breaking the potato up and stirring a bit to combine milk and butter. You don't want the potato too wet. Spread potato on top of the meat mix, sprinkle a handful of coarse grated tasty cheddar on top and bake in pre-heated oven at 150 for 20 min. Then turn top grill on to high, open oven door and brown the cheese and potato top. Supervise this closely. Serve to table in the Creuset together with your salad, coleslaw, side breads of choice. Makes a LARGE feed for family/guests. More chicken makes it go further. Using the chicken adds enough fat to convey flavours as hare meat is very lean. Hope you enjoy it as much as we did if you try it. Cheers
A few pics from my latest seafood meals cooked up.
https://uploads.tapatalk-cdn.com/202...e61674cb62.jpghttps://uploads.tapatalk-cdn.com/202...6ca3461cd9.jpghttps://uploads.tapatalk-cdn.com/202...7dae908910.jpghttps://uploads.tapatalk-cdn.com/202...145926f93a.jpghttps://uploads.tapatalk-cdn.com/202...702f8415c5.jpghttps://uploads.tapatalk-cdn.com/202...60203f94fc.jpghttps://uploads.tapatalk-cdn.com/202...1b7a40e5d5.jpghttps://uploads.tapatalk-cdn.com/202...32c74e066b.jpghttps://uploads.tapatalk-cdn.com/202...fcea6a9a7d.jpg
Sent from my SM-G973F using Tapatalk
[QUOTE=rambo rem700;1115845]A few pics from my latest seafood meals cooked up.
One word
PERFECTION !!!!
Whoa @rambo rem700 those are some bloody cracking looking dishes! I bet they went down a treat. Well photographed too!
Looks great Rambo :drool:
Still not allowed to harvest any scallops down here, wifey bought some the other day.....17 dollars for 14 of them!
OMG! All look good...........got me drooling.
Sunday night dinner, went out for lunch and it’s too hot to cook. 1 or maybe 5 of these will do.
Attachment 159293
Crumbed Manawatu rainbow trout fillets,with BBQed potatoe slices.Attachment 159365Attachment 159366Attachment 159367Attachment 159368Attachment 159369Attachment 159370Attachment 159371Attachment 159372
Get a call from Ms 8, -
where are you?.
I say about 15mins away. Why?
I just started up the BBQ, and trying to work out when to start cooking.
I just arrive home to this -
Attachment 159504
Cooked perfect too.
Proud dad moment :)
(yes a gas bbq, the purest - charcoal bbq is the only way etc... Piss off :) I had my dinner cooked for me :) )
Perfect Beaker. Put your feet up.
That's awesome,my kids started out the same....now they are both bloody useless.Quote:
Originally Posted by Beaker
Now far be it from me to muddy anyone's rep without at last half set concrete evidence but.
@Dundee have you got a thing with my wife?
Because today I came home and opened the pantry and there hidden on the floor behind some stuff I see THIS!!?!
Attachment 159586
I'm enjoying it at the moment....Quote:
Originally Posted by veitnamcam
Mate I wouldn’t be worried. It must be an aberration as Dundee is not tall enough to see your wife over the top of the grass.
Pretty sure that is Dundees equivalent to leaving lipstick on the collar :PQuote:
Originally Posted by veitnamcam
Ha ha @veitnamcam at least she put it on the floor so I can reach it and not on the top shelf.:D:thumbsup:
Good on ya Dundee. A man that can take the piss out of himself is rarity in this permanently offended, rainbow, woke world we live in.Quote:
Originally Posted by Dundee
I need the recovery position and may need someone to kick start my heart shortly. I just had slow roasted shoulder of lamb (which fell off the bone) and Duck fat roasted potatoes etc at the Botswana Butchery in Queenstown. Damn that was good.
The food sounds great, and a idea....Quote:
Originally Posted by Rushy
Botswana butchery in akl, is a great feed. Is it the same line?
And that's not a heart stopper, it's a romantic energiser :thumbsup:
Yep it is the same crowd. And it turns out you are correct.Quote:
Originally Posted by Beaker
Bit of back steak with a home made rub with ground coffee in it
Attachment 159839
Nice work.
Valentine's dinner. Crayfish and cheveche made with trevelly.
Attachment 160427
Attachment 160428
Hare back straps on the BBQ with potatoe slices.
Attachment 160497Attachment 160498Attachment 160499Attachment 160500Attachment 160501Attachment 160502Attachment 160503
The wifes plate looks good��Quote:
Originally Posted by Dundee
Have you gone off the Watties Dundee?
Turkey burgers tonight for tea, with lettuce from our garden too.
And no I haven't turned heathen that's chilli sauce not watties :thumbsup:
Attachment 160546
Wild rabbit and cherry tomato pie and rabbit soup in the slow cooker for tomorrow
Attachment 160547
Attachment 160548
Still got some watties Rushy. Trout sandwiches for lunch.
Attachment 160606Attachment 160607
Fuck that would piss me off Pengy. I would probably kick the cat that did that all over a perfectly good fish.Quote:
Originally Posted by Pengy
Attachment 160902
Smoked kahawai caught yesterday.
Dinner tonight- pāua and mushroom fettuccine. Delicious!
Attachment 161333Attachment 161334
Oh hell yes!
Goat curry ready for tea.
Attachment 161495
