Dinner thread?

So kid no 2, loves crispy pork belly. So started on Sunday looking like this Attachment 161712
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Had the crispy pig last night with rice and stuff. (no pics, was hungry)
A bit left over, so tonight, pork belly (without the crackle) noodles with refried pork belly, onions, Spanish spice pork sausage, garlic, tomatoes, oyster sauce and soy. Not to bad (for a empty the fridge into a hot thing dish)
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And that wok is coming up 36 years old. Got it for my 7th bday, from my grandad.

Looking good, "Wok on"

Beaker if you got a Wok for your seventh birthday I would like to know how many wascally wabbits you have thrown it at over the years.

Dinner last night prepared by my better half. Not sure exactly what went into it, but it was some kinda tomatoey sauce, plenty of garlic, feta, olives, zucchini etc, with veni sausages (just got em back from Park Ave butcher in Avalon) mixed in & homemade bread rolls on the side. Was bloody delicious. Just polished off the leftovers for lunch!
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Originally Posted by Rushy

Beaker if you got a Wok for your seventh birthday I would like to know how many wascally wabbits you have thrown it at over the years.

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@Rushy I think only 1 rabbit in that time. Its seen a heap of use though.

Don't have a lot of things from grandad, but whenever I use the wok I remember him. Great memories.
Oh and also when I tie a bowline - he learned me that to

So I am hopeless at making dumplings /wontons/buuz, how ever I'm OK at making the filling.... So enter the wife, she is a machine at rolling the home grown. So I do the first and last bit, and she does the middle bit. Match made.

So this Attachment 162041(cut up prawns on board) plus some pork mince.... And wrappers, then some steam Attachment 162042, yes that's a bread plate...
Going for a fusion dinner (Japanese and Chinese) , so a miso soup with chilli, plus dipping sauce of f'ing hot chilli's and soy.
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Rather nice, but I put to much green onion in dumpling mix. Could be improved. 8 out of 10

The dumplings look great. Prawns and pork is a winner combination. Also I see you utilize the almighty fish sauce. Got some Asian in you?
For me tonight I used the last of the goat I shot a couple weeks back. Decided to make a basic good old fashioned stew, haven’t made one in years. I could definitely taste the difference between the leg meat from the buck and the leg meat from the nanny. It’s like you can taste what they smell like. Bucks are an acquired taste that’s for sure.
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Originally Posted by JessicaChen

The dumplings look great. Prawns and pork is a winner combination. Also I see you utilize the almighty fish sauce. Got some Asian in you?

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No Asian in me.... But I did marry one, plus spent alot of time in Asia.
Fish sauce is a bit of different taste, I'm not going to put it on my chips like watties T sauce, but for certain things it's bloody great.

Oh and there was a few extras made for the freezer. The kids were learning at the same time, so there's some different shapes in there. They can do it better than me...
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As a heads up, if anyone finds these, they are bloody nice g

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I found them at Gilmors, Albany.

Well I'm not quite the gourmand that some of you appear to be, but damn if this didn't taste great. Wallaby stew with fresh soda bread. Still half of it in the slow cooker, so it'll become a "forever" stew. Tomorrow night I'm hoping to bag a few bunnies, so they'll be added to the mix...who knows what it'll be on a week's time

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Rabbit salad sandwiches for lunch and ‘popcorn rabbit’ in wraps for dinner. Good chicken substitute.
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Tonight on the menu- fennel crusted kingfish with olive oil crushed potatoes & a tomato/basil dressing
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it should be good for a couple of weeks kai.

@tamamutu from my partners first ever legal kingy too!

Chamois back steaks fried in butter with salt, pepper and garlic served with hassle back potatoes, broccoli and cauliflower.
So good but sad I'll probably not have another feed of Chamois for a long time.

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@Pixie Z Thats some gourmet restaurant plating right there.

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Originally Posted by dannyb

Chamois back steaks fried in butter with salt, pepper and garlic served with hassle back potatoes, broccoli and cauliflower.
So good but sad I'll probably not have another feed of Chamois for a long time.

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Next time I shoot one you are welcome to the whole thing, dark meated, tough, odd tasting bastards
( The rest of the plate looks yummy but knowing there is Cham contaminating it, has frightened my taste buds )

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Originally Posted by Moa Hunter

Next time I shoot one you are welcome to the whole thing, dark meated, tough, odd tasting bastards

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maybe the one I shot was the exception then, it was fat as heck and was some of the sweetest tasting game meat I've ever had, and tender as a tender thing.

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Originally Posted by dannyb

maybe the one I shot was the exception then, it was fat as heck and was some of the sweetest tasting game meat I've ever had, and tender as a tender thing.

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And here I had you down as having some 'class' and discernment

Chamois shanks !!

Been in the slow cooker all day [emoji3] Bloody salivating just looking at them [emoji106]

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Absolutely nothing wrong with Chamois meat if you cook it right. @kukuwai looks like he has it sorted:thumbsup:

DB, looks good, Going to google hassle back potatoes !

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Originally Posted by Dicko

DB, looks good, Going to google hassle back potatoes !

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Easy to make, peel and halve potatoes, then make a series of fine cuts along the potato that don't quite go all the way through, I find putting a skewer either side of the potato on the chopping board allows you to cut easily and the skewer stops you from cutting all the way through, then baste with a mixture of butter and curry powder, you could add other herbs and spices to your taste, bake on a tray in the oven till crispy basting often.
So damn good :cool:

Young goat backstraps for dinner tonight. Pan fried/seared with rosemary, thyme, garlic, salt and pepper. We preferred it over some of the venison we've had previously. Leaving these animals to rot in the bush is a criminal waste.

Couple nights ago I made up a snapper and cray and chilli mussel and king prawn Mornay.
Body and leg meat from a couple of medium crays and equal measures of snapper mussel and prawn.

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Some one got into it before I could get a finished picture....shit it was good.

Crispy skinned flounder fillets tonight.

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Egg Plant (the rings) grown heaps of big Beauties' this year


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With stylish utensils as always to boot Sarvo. Very nice.

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Originally Posted by veitnamcam

Couple nights ago I made up a snapper and cray and chilli mussel and king prawn Mornay.
Body and leg meat from a couple of medium crays and equal measures of snapper mussel and prawn.

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Some one got into it before I could get a finished picture....shit it was good.

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You ever thought of moving to Dunedin,fishing good weather not so much.

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Originally Posted by NRT

You ever thought of moving to Dunedin,fishing good weather not so much.

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Yes many times.....mates down there ,good fishing even better hunting cheap land and housing good work prospects but the handbrake not keen.

Your cooking be a dream neighbor ,not all take we will pay,,,[emoji2][emoji106]

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Enjoy cooking on the Weber heat beads so better then gas so winging our first pizza on it ,no pizza stone but a old BBQ plate worked [emoji106][emoji108]

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Originally Posted by NRT

Enjoy cooking on the Weber heat beads so better then gas so winging our first pizza on it ,no pizza stone but a old BBQ plate worked [emoji106][emoji108]

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Forgot photo dumbarsehttps://uploads.tapatalk-cdn.com/202...6267e19f80.jpg

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Home made char sui pork (not from packet mix), with garlic soy bok choi, rice and a miso soup (yes different countries, but it worked)

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Pork should/butt, cut into 2in strips, marinade in -
½ cup soy sauce
⅓ cup honey
⅓ cup tomato sauce
3 tablespoons cider vinger
⅓ cup brown sugar
¼ cup Chinese rice wine
2 tablespoons hoisin sauce
1 teaspoon Chinese five-spice powder (Optional)

Leave overnight, move around a few times.
Into 220c oven, in roasting dish on a rack.
Cook 10mins
Add heaps of water below rack, but don't get meat wet.
Cook for further 30mins.
Get out, rest it for 15-20mins.
Cut fine and eat.

Was bloody nice and close to restaurant stuff. And easy as to make

That looks bloody good beaker. Despite being part Chinese I haven’t actually tried making Char siu pork. Many ways to make it but might try the way you did it. I made rabbit teriyaki tonight with a side of rice. Also fried up the kidneys and liver. Haven’t tried rabbit kidney before and it was surprisingly mild.

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Photography doesn’t do it justice, easy peasy venison spaghetti bolognese for dinner tonight. Served it with a side of garlic bread and of course topped with a tonne of cheese. Probably the best tasting one I have made in a while. Cheated and used a tin of Pam’s tomato and garlic pasta sauce, pretty good for a $1

Son filleted, skinned,trimmed and sliced up kahawai he caught for our sashimi entrée with soy,lime juice and wasabi. :drool::drool:
Filleting was a bit rough but we all start some where and he still has his fingers:thumbsup: forgot photos.

Wrangled up some yearling Fallow back steak, heavily seasoned with garlic and herb salt and cracked pepper.
Fried in oil not butter to sear then into oven with the hand made chips for a couple of minutes....out onto a hot plate and coated with a bit of butter to rest while I cooked the eggs and onions.
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After 48 hours of marinading my first hare in red wine and spices I finally made ‘jugged hare’. Followed this long annoying recipe https://honest-food.net/classic-civet-of-hare/ with personal adjustments. One of the ingredients I didn’t have was hares blood to thicken the sauce. Apparently blending together cream , liver, and blood makes a good thickener to add at the end. I just added cream blended with liver, it looked like strawberry milk. Cooked it a bit long so the hare meat kind of fell apart a bit too much. Overall I can safely say that hare is much tastier than rabbit. Attachment 164634

I was just thinking thats a bloody clean bbq.

Got our church men's camp this weekend. Quite a few SA's.
Been toying with giving sausage making a go as I already had the mincer and just needed the stuffer. That arrived just before Easter.
Shot a nice fat hind over the Easter weekend.
In typical 'go hard or go home' fashion I said "yea, I'll make some Boerewors", having never seen a sausage made let alone had a go myself.

Anyway, I introduce to you, 5kg of Venison and Mead Boerewors !! (apparently Boerewors has brandy in it but I didn't have any, so home brew mead it was).

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