John Dory fillets chips and salad.
PFG.
Attachment 179687
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John Dory fillets chips and salad.
PFG.
Attachment 179687
Fat wild Nanny goat back wheel in the slow cooker with a couple of onions,apples,ginger,salt, pepper,garlic.
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7hours from frozen later falling off the bone....could have biffed in the oven to crisp up but meh.
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Bit of roast veg to go with.
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Pretty bloody good goat.
Poured all the liquid threw a seive and reduced in a pan.... taste's amazing and when cooled will scoop off the fat then freeze the stock for future feeds.
Yeah that fish market is very expensive, its funny how things work though. Salmon is the cheapest fish in the supermarket over here and Reindyr the most expensive red Meat, Whale is the cheapest Red Meat.
Those four Reindyr I shot totalled around 110kg of boned out meat, thsts a retail value of over $5K!
Scallop's are pretty abundent apparantly for the divers,my mate gets a fair few. I know there are some on the bottom out from the jetty below my house since I fluked catching one on a lure one time.
That reminds me, I should go put the net out.
Quick and simple tonight.
Lamb racks x2, cut to 3 bone. Oven hot as it goes, with mint, salt, salt, and some chilli flakes, and some Russian black salt.
Mashed spud with a ton of butter.
Brocolli and carrots.
Mushroom sauce. With mushrooms and a few more... (plus flour, water, siricha sauce)
Bloody nice, and clean plates and bones from all 4 plates..
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Oh, and the attempt at arty plating for the Mrs.
Looks like a great entree !:thumbsup:Quote:
Originally Posted by Beaker
Just about to have dessert.... It must have worked :)Quote:
Originally Posted by veitnamcam
Just been told I'm about to have dessert.... It must have worked :)Quote:
Originally Posted by veitnamcam
A few hare meals that we had last week.
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Nearly as good as venison the hare...really underated I think.Quote:
Originally Posted by Dundee
Il just have the steak thanks.
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I have never tried hare. I should. But I cant actually bring myself to shoot them very often. They are so characterful.Quote:
Originally Posted by veitnamcam
(VC, I haven't forgotten about that book-Im just slack).
I do a lot of fancy-schmancy stuff with fish, but nothing beats skin-on snapper fillets cooked on an open fire on the beach.
https://i.ibb.co/5rCCjhM/Screen-Shot...t-08-13-54.jpg
Last night's Southland cheese rolls,blue cod, crayfish and salad.
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From this Attachment 180395
Coated with melted butter, salt, and chilli.
Then basted with the same for a couple of hours, while it rotated in the heat.
Turned out like this
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Very nice. Served with roasted Spuds, mushroom gravy, brocoline.
Clean plates all around
Not sure what I was thinking, doing a whole venison rump while on level 3 and only 4 or us at home ........
6 hours in the pellet grill, an hour or so with the lid off to get a bit of smoke ring, then lid on to keep it moist. Took it up to 200F on the probe in the middle of the shoulder and held it there for an hour. Pulled it off the bone and chopped it against the grain, added a Whitlock's pulled pork sauce and 50% of the braising liquid (apple juice, apple cider vinegar, brown sugar, Worcester sauce, couple of onions) and threw it back onto the grill until the mashed potatoes and veg was ready.
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Own a new forest and you'll quickly see them in a different light!!!Quote:
Originally Posted by Tahr
Looks bloody good but I'm pretty sure southland cheese rolls only exist south or the waitaki.Quote:
Originally Posted by veitnamcam
Yes ! Mores the pity! Have tried to find somewhere to buy them before up here or even down there and send them up...nada.Quote:
Originally Posted by Marty Henry
Mates wife did a whole shittonne fundraising for something so we got a heap.:thumbsup:
Had a go at venison wellington today. Came out great :)
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Gordon Ramsey would be proud of that Ryan.Quote:
Originally Posted by Ryan_Songhurst
No cooking, and bloody great taste on the chew... Attachment 180958
Not a bluff though.... :)
Eggs and mushrooms (fried in duck fat), ribeye steak and scallops. Miso noodle soup with tomatoes. Bit of Japanese chilli powder over it, and Russian black salt. Oh and some green stuff...
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Maybe wouldn't get the heart tick, but was bloody great.
Looks good beaker. I’d eat that in a heartbeat
Been testing out the new SS pizza oven, as the old one is a old school brick one & a new batch of home made Game Salami,Chorizo ,Ham & Pastrami.
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Still getting time in with the new SS Pizza Oven , did a couple of pizza's loaded up with our pwn home made Game Salami,Chorizo ,Ham & Pastrami & home grown veg & peppers from the farm veggie patch
Venison,Tahr,Chammy & Wild Pork Salami & Chorizo Pizza
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Oh hell yes!Quote:
Originally Posted by bunji
Brilliant @Beaker. They look awesome:thumbsup:
I think it's safe to say you got the hang of it.
Young red inside fillets and some back steak trimmings.
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If there is any one life skill a young Man should have IMHO it is how to cook a steak.
I just had to google IMHO [emoji23]
Excellant [emoji106]
Looks not dissimilar to dinner here tonight [emoji41]
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@veitnamcam so black salt is kind of like pink salt - meant to have all these amazing health benefits over normal salt. Not sure on this, but it's got a slightly different taste, hard to describe. Not bad at all. I got a skaker of it from a Russian food place, just to try. I wouldn't go searching for it again, but would buy if I saw it in normal shopping. This is the one - Attachment 181998Quote:
Originally Posted by veitnamcam
Japapanese pepper - Shichi-mi tōgarashi
Very good in soups, steak, fish, chips,...... Attachment 181999
Not tonights dinner, but for dinner in a couple of days. Got a big old hare so going to age the backsteaks/tenderloin in the fridge vacpacked, and marinating the the legs in a red wine marinade for a couple of days.
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I will be interested in how that turns out. Report back please?Quote:
Originally Posted by JessicaChen
Quote:
Originally Posted by bunji
I showed my wife this pic of your salami etc and she said "oh yum... where does he live?" :)
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Morning out with the boss to plan the weeks ahead.... And a few fish fell into the meeting room. Get home and the son wants one whole, and the daughter wants rice, so steamed fish it was.
First time putting kumara and Spuds (finely sliced) underneath the fish, will be doing it again.
Heaps of butter, mushrooms, tomatoes, brocollne, sliced up garlic, salt, chilli.... Foil covered, 200deg for 30 mins. Uncovered and grilled for 5mins (would take the tomatoes off the top next time, and grill for a bit longer next time)
50/50 wild veni/pork bangers and mash with onions and gravy.
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You have just solved the age old question - what's for dinner tonight? (well Thursday night...)Quote:
Originally Posted by veitnamcam
Looks bloody good!
Cream cheese, spinach, garlic, mushroom (and Tofu) pasta, with fried salmon, and bacon chips (yes, just fried bacon, but chips sounds flash) .
And a side of salmon sashimi.
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This lock in stuff is wearing thin, like my waist...
Your waste is bloody thin because you only serve yourself half of your dinner. Ha ha ha ha.Quote:
Originally Posted by Beaker
Good to see that you can still hunt tofu while your locked down.Quote:
Originally Posted by Beaker
Did you use 22 subs in Grey Lynn?
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