Lockdown sucks but we still have Venny backsteak for dinner :thumbsup:
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Lockdown sucks but we still have Venny backsteak for dinner :thumbsup:
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Beef short ribs, mushrooms cooked with white speck, mashed spud with nz butter (lots) and some green stuff.
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Inspired from a gordan ramsey Google search recipe.
Rather nice (bloody good) and first time cooking beef ribs
https://www-gordonramsay-com.cdn.amp...-short-ribs%2F
Got a whole pile of rabbits sunday night. Just in time for lockdown. Yesterday had roast saddles topped with bacon, and mustard sauce on the side. Tonight making an Italian rabbit stew based on this https://www.greatbritishchefs.com/re...ciatore-recipe
Still have more rabbit meat and kidneys leftover for the rest of the week. :)
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So lock in has hit the kitchen.... Home made Bread, apple and custard bread and the daughter on sashimi...
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That bread looks perfect.
Been trying to get some bread for toast the last couple of days but can't find any.
Beaker I can see that loaf clearly identifies as a right wing white supremacy bread. Why are you not an equal opportunity baker in these modern sensitive times. Don’t you know that white bread and brown bread are racist ideals and that white (bread) privilege prevails in our stores (and clearly our kitchens as well)? In support of a more tolerant and inclusive lockdown, I would suggest your next effort should be a rainbow unicorn loaf. Ha ha ha ha
Pulled goat.....no not another Afghanistan post just tea for the family.
Obese nanny goat hind quarter and part of saddle.
Rubbed all over with a smoked butchers salt and Master foods texan smoky rub.Attachment 175865
On a bed of onion rings in a covered dish and into the oven on 110c for 6 hours.
Once ready for spuds took out and heated oven to 220 and bunged in with lid off to crisp up.
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Rested while spuds etc cooked then served up with a mint sauce gravy.
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If I could get a steady supply of animals as good as this one I would never bother with lamb or mutton again!
That looks bloody good VC
Cheers Rushy it was fantastic, this animal in particular has been amazing eating due probably to living on a cockys chicory.Quote:
Originally Posted by Rushy
Goat must be the flavour of the day,
Ours tonight is neck of goat, 6 hours in the slow cooker with a selection of herbs from the garden a few veges to make it healthy. A minimum serving of two plates each for tea. I should have learned sourdough bread last lockdown so we had something to mop up the gravy.
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That looks bloody good!Quote:
Originally Posted by ROKTOY
Try this one for bread. Works a treat.
I didn't do the kneading bit, just made it all in the one mixer bowl, and left it on for 5 mins. Easy as
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So to keep from offending (do I care :)) @Rushy, here's today's bread batch, including a steamed and not baked colored version.....
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Ha ha ha Fucking classic ya bloody idjitQuote:
Originally Posted by Beaker
Haha good onya @Beaker that's excellant [emoji106]
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Well played Beaker
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Dinner last night. Homemade wild pork Bao. Served with garlic fried red cabbage & carrot. First time making these, but I’ll definitely be doing em again. My only regret is that I made them when everyone else was home so I had to share.
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Everyone else had pizza but I wanted steak!
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Beautiful beef porterhouse.... perfectly rare...not blue not medium just perfect.:thumbsup:
Enjoy it while I can I recon before we are on the meal tickets
Simple old school tonight - corned beef (slow cooked all day, with brown sugar, cloves, Bay leafs and a sprinkle of chilli), with mashed Spuds and home made cheese sauce. And there was some green and orange stuff added.... Oh and some mustard on the side from Holland.....
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Id eat that.....might have turned the mustard into mustard sauce tho.....or notQuote:
Originally Posted by Beaker
My turn tonight. Coffee and chilli venison and wine reduction. All BBQ'd
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Rabbit stew
This was a hit tonight even mum loved it (was refusing to eat it yesterday lol) and kids want to get more rabbit to eat Attachment 176217
@Tahr ...the reduction .....school me now please.
Simple.Quote:
Originally Posted by veitnamcam
I use brown sugar and half the recipe for the 2 of us.
https://www.food.com/recipe/balsamic...duction-459578
Thanks Tahr that looks good, will definitely give it a go [emoji106]
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Cheers will definitely give that a crack.Quote:
Originally Posted by Tahr
My favorite winter meal Old School, Venison, Farm House Casserole.we had tonight put on at 10am at smoko after l cleared out & restacked the house fire wood pile & had at 6 for tea .
Used up a bit of the last Fallow stag l had hanging & some Red deer l was trying out new Salami/beer stick/jerky recipes on .
Nice & simple to do in the slow cooker ,set & forget for 8 hrs or so in the slow cooker & good to go .Works out to around 8+ hearty meals for me & the missus ,l normally have another go for lunch the following day & freeze the rest in 2 meal portions & serve those on a bed of noodles,for a quick & easy meals.
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Damn slow cookers are bloody great! Meal looks epic @bunji. Would have to leave out the peas for the missus here though.
Tonight I did some boneless wild pork loin cutlets. Marinated all day in a mix of honey, dijon mustard, soy sauce, garlic, rosemary & thyme. Then pan fried on a medium heat til cooked through. Served with homemade chips done in the air fryer (my brother brought one with him when he moved in with us in Jan- shit that thing was a revelation) & garlic fried red cabbage!
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Happy 9th b day, daughter.
Second year in a row in lock down.
She's handling it well.
Theres going to be a big party out the end of this one.
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With a non dad made cake, and friends.... Not just parents and bro....
With a fun day out on Rushy’s range. Happy birthday little one.Quote:
Originally Posted by Beaker
Everybody cooks veni ribs for their dog right?
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Fussy Bitch.
You're weird.Quote:
Originally Posted by veitnamcam
Salt and chilli on those and they a prem human food!
But I guess, if you really like your dog, all OK.....
If they didn't have that hole in them they would have been slow smoked and glazed.Quote:
Originally Posted by Beaker
I didn't see that��Quote:
Originally Posted by veitnamcam
Skinned flounder fillets.
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Just for a change really but I think I prefer them skin on.
I don’t think I’m gonna even bother with vegetables. Ruapehu red hind.
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I like it rare but thats pushing it even for me.....could you at least wave a hairdryer over it?:D:thumbsup:Quote:
Originally Posted by Flyblown
Hot smoked a couple of trevally fillets last night. Then shredded em up and made into a hot smoked fish pasta bake. Delicious & hearty and a great way to make a couple fillets go a long way. No photos of the end product as it got demolished pretty quick.
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Homekill lamb neck chops tonight. Slow cooked in olive oil with salt and then reverse seared in a sizzling hot pan. Almost as good as rib chops. This is rapidly becoming my favourite way of cooking less than premium cuts of meat.
