I'd love to try pheasant one day.Quote:
Originally Posted by 20 Bore
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I'd love to try pheasant one day.Quote:
Originally Posted by 20 Bore
Never use this shit for frying....it's instimactic stick to pan and tastes weird....had to bail out to another pan full of butter!
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I normally use rice bran or canola or olive oils.
Orange roughy fillets.
Plagiarised a recipe from the internet for this one....it includes capers and I had a jar in the fridge so it was beyond my control from there.:D
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.
Another small mortgage taken out to buy a feed of ox tail....
Anyway, onions, garlic, zucchini, Button mushrooms, enoki mushrooms, 2 tins flame grilled tomatoes (a first for me, saw them at pack and slap, so thought I'd give them a go, bloody nice to), black turtle beans, chilli, pepper, salt,
Water to cover, bring to boil them in the over for the day at 130.
Nice.and lunch sorted for tomorrow too.
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Big bit of silver beet?Quote:
Originally Posted by Marty Henry
What ya up to there?
Turning over a new leaf.Quote:
Originally Posted by veitnamcam
I thought he might have been trying to lure in the house cow.Quote:
Originally Posted by Tahr
It's going mad in the garden guess its all the sheep shit from under the woolshed thats done it. The chooks get quite a bit of it and I have to confess to eating it as well onion garlic tomato and bacon make it quite nice.
Breakfast for champions.
Venison rump steaks, tomato's, eggs topped with watercress.
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Smoked skippy for dinner (tuna, not wallaby!). It was good. Not just bait!
Was craving salted egg fried dishes like salted egg prawns or squid but only had rabbit on hand, so decided to try and make salted egg rabbit.
Basically deep fry some battered rabbit pieces, then toss it in a butter + salted duck egg yolk + curry leaf mixture. Cravings satisfied.
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Yeah I used that before and it made the house smell weird, almost like fish even though i was not cooking fish.Quote:
Originally Posted by veitnamcam
Made a pig of myself today.
Wifey made a bacon/salmon poached egg pizza/wrap thing for breakfast that was huge and delicious, took her out for lunch which was also Devine so when I got back from floundering with the lads I just fried up some fresh paua garlic and onion in the pan my Son had just cooked himself bacon and eggs in while I cleaned the boat the little shit.
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Those bluffies weren't spost to be in this post....oh well @Beaker they were delicious
Lol, I've been looking for them....Quote:
Originally Posted by veitnamcam
..... Hunting trip for oysters today ��
Hunt successful, but nothing harmed.....Quote:
Originally Posted by Beaker
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I think I'll let my accountant take me to lunch next week....
Jeepers!Quote:
Originally Posted by Beaker
My freshely opened ones with vinagaret or whatever its called were not that bad at 5.50 each then:o
Wild pork and pāua wontons. Served with garlic fried red cabbage and some sweet chilli dipping sauce.
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We had venison cheese pie homemade yummy asAttachment 193833
Oohh that could be a way to get the wife into Paua.....will have to learn how to make a wonton.:thumbsup:Quote:
Originally Posted by Pixie Z
Plum chutney/sauce? Much nicer with venison than a redder coloured one we see a lot of.(-:Quote:
Originally Posted by mrs dundee
Was breaking down a deer early yesterday morning before the blowflies and wasp's arrive, a good nick sika hind. Evening meal was on my mind. During the week I had been processing tomatoes into pasta sauce and freezing the results in plastic zip lock bags. This I have found to be the simplest way to make the most of the tomato crop. The belly flap meat looked pretty good so meatballs and pasta was decided to be the evening meal.
So I ground the belly meat with old faithful grinder.
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Added in fine chopped onion, parsley, basil, thyme and a sprig of rosemary, 2 eggs and some maize flour. Turned all this into meatballs and fried in some olive oil.
Put some frozen pasta sauce, (Tomatoes, onions, carrot, garlic, basil, and 2 chilli for mild heat.) In a seperate pot
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When bubbling away merrily, the meatballs were dropped in and cooked a bit more with the lid on. Pasta was cooked, grated cheese was put on the meatball mix and a decent feed was enjoyed.
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Very similar to what we do. Add 15%bacon bits or pork fat and no eggs, use fine breadcrumbs instead of maize. And in a big ass heavy wok style pan (that's not a wok).
If the child is fussy it's spaghetti pasta. Glad you are able to get out and get some before it gets too busy @tamamutu
Big shout out to @Micky Duck for the inspiration for tonight's dinner.
Couple mallards browned in a hot pan.
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Then into slow cooker with a tin of watties peaches
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Add 3 cups of stock and some salt and pepper
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Walk away for 7 hours.......
Done :cool:
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What a supreme feed.
Fuck ya. My mouth is now watering.
Gotta be honest it was pretty damn good.....not long till duck season and duck nuggies on the menu again :oQuote:
Originally Posted by Preacher
PRIMODELISHIMO......... good stuff bud.
So beef short ribs for dinner.
Garlic powder, onion powder, mustard powder, Korean Red pepper, white pepper, - even qtys. 1/2 qty salt. Rub it over, and then 2 cups beef stock, covered in tin foil, oven at 140 for 4 hours. Uncovered, and back in for 30mins, at 200.
Ontop of rice noodles, with mushroom sauce (and some green/red stuff).
Only needed forks to eat
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Were you a chef in a former life @Beaker? Looks bloody good.
Na, just a happy eatter. Past life, I did a bit of travelling, so managed to try alot of different foods (always try to eat local types)Quote:
Originally Posted by Allizdog
I can't eat the same thing all the time, so like trying lots of different things. None really come out looking like restaurant plating etc., but some taste alright.
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Plus salt and cracked pepper.
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mate,its years since Ive had flounder,and can still remember how good it is,that looks awesome.
Busy week, some crap as well, so while doing the shop today, a doz bluffies fell into the trolly.. A couple for dinner appetiser, and now the rest with a night cap rum....
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And bloody hell, they are nice.
THE BEST OYSTER'S, IN THE WORLD.
and if any Frenchmen think I am wrong, I am not.
(but the French ones, don't cost as much..... )
Nice piece of venison eye fillet with some roasted veg tonight - plain, simple, so full of flavor.
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A few spuds with my chicken and watties.
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Slow charcoal Blue Mountain pork rub and suace https://uploads.tapatalk-cdn.com/202...115bf64b14.jpg
Sent from my Nokia 7 plus using Tapatalk
I've got the Rona so wife's on cooking duty's.
She got the veni steak pretty bloody good tonight.:thumbsup:
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I had some liver and heart from the small spiker i got on monday night with some mi goreng noodles. Fancy! No picture.
The liver had a slightly funky taste though, almost like urine but not necessarily unpleasant. Havent experienced this with the girls. Is this a male deer thing?
You hadn't inadvertently spilt the bladder content on it or your hands or got your hands dirty on the stain round his pizzel while gutting it cos that would definitely give it a taint at this time of year.Quote:
Originally Posted by JessicaChen
Hmmm, I did notice that the body cavity was a bit wet and smelly when I opened it up, was nice and clean otherwise since it was a headshot. Is it possible for the urine to spill out from the bladder when I cut incorrectly around his peter, maybe cutting the urethra? Not sure if it was my hands as I am really anal about wiping my hands with disinfectant wipes and wet wipes before handling the good bits, so could be urine spilled in the body cavity. Heart tasted great, no off flavors.Quote:
Originally Posted by veitnamcam
Could well be it then.Quote:
Originally Posted by JessicaChen
Im pretty rough and generally rip the whole lot out onto the ground then remove the liver and put in a bag,but when home I will soak it in a light brine to clean all the blood and leaves etc off before cooking it....if its been a few days and its dehydrated in the fridge I will trim the outside off.
