Get your shit together @Micky Duck. You can't post on this thread without pictures alright.Quote:
Originally Posted by Micky Duck
Printable View
Get your shit together @Micky Duck. You can't post on this thread without pictures alright.Quote:
Originally Posted by Micky Duck
well its all been turned into shit now.... will see if can work out how to do so off phone as camera-computer is a pain in the bum.
You prick!!! A invite would have been polite.... :)Quote:
Originally Posted by veitnamcam
Mate dropped some veni off, labelled leg steak.
So cooked some Spuds and sweet potato, with butter, pepper and milk (didn't have cream, so a shed load of butter), some flash mushrooms, egg, and veni in duck fat & salt... And the token green thing......
Attachment 198591
And yes it's rare (but not as raw as it looks)
Tender as.
Managed to score a mutton roast from the local butchers last week, nice to have an old girl to chew on, slow roasted for a few hours and still a bit chewy, plenty of cold mutton for lunches over the last few days and still had leftovers in the fridge, 2.5 kilo leg roast goes a long way between two of us.
So what to do with left overs?, Inspired by GWH's venison Pie from a few days back the "Deep Pan Mutton Pie" was on the menu, cooked off onions, spuds, carrots and toped it with slow cooker mix, splash or two of red wine and let it reduce down, in with the mutton, peas and mushrooms and cook for a bit longer. Pre heated a cast iron pan in the oven, bit of butter and puff pastry, cheese toper and back in it went until golden crispy on top. Not bad value $35 of meat gave us 3 meals plus lunches for 2 days and still have pie left.
Deep Pan Mutton Pie
Attachment 198672
served with a dash of green and "dead horse, tomato sauce" just because..
Attachment 198673
KFP and chips...washed down with a cold TuiAttachment 198683
P for phesant @RUMPY.... got there with help from the little lady LOL. begiggered if can suss it out from phone,will have to get you to shot me how.
Pretty good, but Fat Bellies pie, above.
I just scoffed the 2nd half of bird.....oh man I do like pheasant cooked this way. just as well there are 4 more of them in freezer.
Battered trout and snapper,with a spash of watties:D
Attachment 198709
Attachment 198710Attachment 198710
Baked trout, with Shallots, tomatoes, chilli, coriander and a knob of butter.
Attachment 198966
Attachment 198967
Was very tasty.
Loose the coriander, and that sounds/looks mint!Quote:
Originally Posted by tamamutu
My garden is chocka with coriander, love the stuff.
Trout trade for some venny sausages.
Attachment 199023
Think i won on the deal!
Attachment 199024
Thats not mine..lol
Attachment 199025
Just add watties and the world problems are solved!
Attachment 199026
I normally bone out and smoke trout to make a "mousse/paté" as can freeze it in little tubs to have with charcuterie cheese board type deals.
Personally not a huge fan of baked trout but have done a fair few exactly like that @tamamutu cause I like making it for other peoples enjoyment.
Rabbit x 2 ...14p Stirling
Attachment 199325
In the crock pot all day.
Attachment 199326
Still moist when carved but warmed in micowave before serving.
Attachment 199327
@Preacher what's your method for this? I have a big chunk of kingfish I'm planning to smoke soon and was thinking that a paté might be a good way to use some of it. Same idea- be able to container and freeze for cheese boards.Quote:
Originally Posted by Preacher
@Pixie Z I just fillet but leave skin on and hot smoke over manuka after doing the old brown sugar and small amount of salt brine for a little while.
Let it cool and off with skin then just blitz it in the ninja. Add a dash of lemon juice and coriander, fresh ground black pepper sometimes a little chilli.
Add cream cheese/ Philadelphia until it is the consistency you want. Spoon into little tubs and it's done.
If you want to eat it right away or next day etc just in fridge. Freeze the rest. No idea how long it keeps as it never lasts that long.
Defost in fridge and just give it a little stir before serving to recombine the fluids that have frozen out.
Sometimes a bit of smoked paprika or fresh garlic gets blended in
Venison curry.
Wee bit of onion.https://uploads.tapatalk-cdn.com/202...c850f30b4f.jpg
Browned up.
https://uploads.tapatalk-cdn.com/202...a5f8a603fd.jpg
The marinated venison chunks had been in the oven, roasting for 30 mins.
https://uploads.tapatalk-cdn.com/202...2f9eb1fc16.jpg
All spices etc added.
https://uploads.tapatalk-cdn.com/202...94a700ea05.jpg
Then add the meat, and cook covered for a couple hours till the sauce thickens. No further pictures as I lost focus and started eating it. But it did not disappoint.
Sent from my iPhone using Tapatalk
Dayamn that looks goood.
Looks very nice, I'm picking turmeric, ginger, garlic, green pepper, or curry leaf, coconut milk, tomato, chilli, coriander, plus some other stuff. A recipie would be nicertain pleaseQuote:
Originally Posted by MSL
@Preacher awesome thanks mate. That sounds easy as. Will whip some up this weekend.
Hasn’t been a lot of BBQing happening over the last couple of months but cranked up the smoker and did a pork shoulder. Added a cup of apple cider vinegar for the final half of the cook, pretty good but will try apple juice next time
Attachment 199671
Attachment 199672
Attachment 199673
Fishing, Fires and Food.
Good way to spend an afternoon on the river, no trout caught but it was nice to have back up bacon to cook up for a late lunch. Cooked on a grill over open fire, grilled tomato, capsicum, bacon and buns all cooked over the coals.
Apprentice keeping an eye on the bacon
Attachment 200107
ready to go
Attachment 200109
Venison shank stew on the go with the neck and ribs of an arapawa lamb thrown in for good measure on the go. Bones very easily removed!
https://uploads.tapatalk-cdn.com/202...ff54fb2714.jpg
Sent from my iPad using Tapatalk
Lucky it wasn't a labrador apprentice.Awesome!Quote:
Originally Posted by Fat belly Dog
Mutton ram lamb leg.
Attachment 200241
Attachment 200242
Attachment 200243
Attachment 200244
That looks amazing - one thing I learnt for the curry and rice lovers out there is STOP BUYING rice from the supermarket. Even the Kings Choice rice is Sh*tQuote:
Originally Posted by MSL
Go and do yourself a favor and buy your rice from a Indian food mart and their rice is 100% better and cooks to restaurant quality every time. I've had friends and family ask me how I cook my rice ever since. its roughly $15-25 for a 5Kg bag depending on quality.
After being away at a shooting comp last weekend for 3 days, I thought it my turn to cook dinner. Fallow back strap, bacon fat roast potatoes and silverbeet "cannelloni" no1 plate served up one to go, it went well with a glass of cassells milk stout.
Fallow inside steaks tonight, with a nice fresh salad out of the garden.
Attachment 200286
What is this silverbeet "cannelloni"?Quote:
Originally Posted by Marty Henry
It all looks good, but I'm interested in this....
Mama mia Beaker my sona. Ima gonna tella you thata Cannelloni isa ana Italian pasta disha.
Warning it contains vegetable. That said here's how to do itQuote:
Originally Posted by Beaker
Take 2 large leaves of silverbeet cut the green part off both sides of the stem and put aside. Slice the stem thinly along with half an onion and some garlic and diced bacon and fry in a little oil till soft season with salt and pepper.
Dip the Leaf halves in boiling water for a few seconds to soften them lay each leaf on a board and put a spoonful of the mix in the middle then roll the thing up and place it in a dish, repeat till all the mix is gone. This makes 4 "cannelloni"
Pour a little passata or tomato pulp over each then top with cheese and grill till golden and bubbling.
Fallow roast just out of the oven.Followed by a few Jacks watchn rugby.Attachment 200427
Beef brisket, 11 hours in the pellet smoker.
Attachment 200707
Attachment 200708
Attachment 200709
Dundee was the cook tonight and no animals were harmed........ went under the grill.
Attachment 200711
Cheese vegemite and salt n vinegar chips.
Attachment 200712
If you can't follow my recipe just add watties!
Attachment 200713
Dundee you seriously need to consider putting into your will that you donate your body to medical science. Someone needs to understand what effect deliberate long term nutritional neglect does to us and you present as a particularly optimal specimen. A balanced diet does not mean an equal weight of Watties Tomato Sauce to the rest of the meal.
Not for tonight. Venison front shank and front leg steak chunks ( from the spiker I jagged up Kaikoura way 3 weeks ago), 1/2 ox kidney, half a can of double brown left over from somebody, onion, squirt of jalapeno tomato sauce, lea and perrins, half a sachet of beef gravy, one oxon cube and the little bit of seasoned flour left over from browning the steak and kidneys.
Yum
Attachment 200734
Sika burger on a ciabatta bun, not a bad Sunday lunch
Attachment 200756
