not as good as a bastard burger minus onions and plus an egg...but pretty good grub.....Ive been spoilt as my Mrs makes a bloody good venison burger at home or away camping,anything else pales in comparison .Quote:
Originally Posted by Billbob
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not as good as a bastard burger minus onions and plus an egg...but pretty good grub.....Ive been spoilt as my Mrs makes a bloody good venison burger at home or away camping,anything else pales in comparison .Quote:
Originally Posted by Billbob
Love a venison burger or slider, here is last night's
Attachment 229006
My first visit to NZ, I saw kiwi even those from pacific in winter time still wear shorts, so the reason Ican figure is the food. I like food in here, just Ｉgot small Stomach. Before covid, before I moved to south, I got lots of goats. One meal, I felt hot for the next two days.
Attachment 229137. Duck breast minced with bread crumbs,Tuscan and steak seasoning...yip new best way to eat duck
Bloody hell that looks good MD. Do you do deliveries?
well if you pay the road users and fuel charge...any thing is possible LOL.... I actually struggled to fit both in...but managed it.
A Cod and a Pollock. Caught from in the Fjord below my house on soft bait.
I wrapped the fillets in Bacon and fried them in a pan.
That Pollock is an interesting looking fish. Good fighter?
Yes they are,but the truth is that I catch most of the fish just a couple of meters from the shore.There is a verticle drop off to a sand bottom just along the coast from my house.I chuck the lure in along the shore and wait for it to sink down and sort of tow it along the bottom.The fish seem to feed along the drop off,if you catch one its just a matter of winching it almost straight upwards. Pretty lucky to have so many fish here,the Salmon are running in the Fjord too but it takes alot of fishing in order to catch one .Quote:
Originally Posted by Shearer
I spent months filleting pollock...got to hate them,being newest filleters we were on tail end of conveyor belt so continually got smallest and broken fish to work with..they came off Russian trawlers into the factory in Timaru....
funny thing,we had been straight split filleting them for month,then through skinning machine baader think it was called,then back to small line to debone/take out Vbone...I suggested to foreman we cut through fillet and skin taking out Vbone before skinning,he trialed it said awesome and we changed over...told big boss to let night shift know..oh they have been doing it for weeks!!!!!
think most of it ended up in fish fingers/cakes and some into battered fish n chip type stuff. shit thats going back 34 years ago now.
Baader 52 probably Micky
I like kiwi food and all kind of foods if it `s delicious, and it really does `t matter what is. From all your posts in here, do `t know how many of you are or were in tour operation, but what I knew is the most frequent complains from China visitors or have the face but from all over the world is the foods they had during their on average of 8 days in NZ. But I like it,
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Just putting a chunky venison, mushroom and bacon casserole into the oven. Main liquid ingredient is Pinot Noir. Should bolster me on this grey winters day.
Oh hell yes that was good. The left overs will be even better.
I bought two different type of steam buns in Christchurch lately, one is hot in Asian market of Reccarton, another is frozen from PakNsave. What a......I am going to open it once I can.
Tahr backsteak over quinoa and roast veges. ( pumpkin, carrot and parsnip seasoned with Moroccan seasoning and fresh garlic)
Topped with a bit of hummus and BBQ sauce.
Attachment 229694
Slow roasted beef ribs, and scalloped potatoes (green and orange shit, out of frame)
And that's a dinner plate they are on,
Covered with maple syrup to make the rub stick. Rubbed with, garlic powder, onion powder, paprika, ground black pepper, salt. About even amounts off all. Then a bit of chilli powder.
In roasting dish, covered with Al foil and in oven for 6hours at 110 c. Then uncovered and 220c for 15mins. Then left to rest for 40mins.
Attachment 229733
Juicy as, tender and Tasted awesome.
You eat far to well to be the skinny bugger that you are.
Quote:
Originally Posted by Rushy
Variation, little chemical modified food, maybe 2 times a month's take aways (and normally proper Chinese or japanese), and eat what I feel like - plus genitics......
KFC zinger burgers(no lettuce or onions) and good rum - the 2 achilles heels...
Hoki is so underrated
With home made chips and lemon parsley sauce.
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Pizza tonight. Including venison bier stick and wild pork sausage.
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Tonights dinner.....a wee short story to go with it. I have found as i get older i crave meat less on occasion so i try to eat vegetarian once a week.
I work with an Indian fella at work and we often compare notes on meals as he knows i love spicy food.
He gave me his recipe for a dish called paneer masala (basically cheese curry) and to his own credit he reckons i cook it better than he does.
I've now perfected it and it's a firm favorite for me and missus dannyb.
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Here's mine tonighthttps://uploads.tapatalk-cdn.com/202...691f0ccd7c.jpg
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well thats the appetizer can we have a photo of the mainsQuote:
Originally Posted by dannyb
Looks are deceiving that's quite a large bowl :thumbsup:Quote:
Originally Posted by Barry the hunter
okay but I would like to see a coup[le of hocks sticking out yuk yuk or maybe a fillet ( love Goa fish currys ) but its my kind of meal
Braised pork belly, with preserved greens (and black fungus - because I like black fungus.)
Roughly Chinese recipe, cooked in a tangine, eaten in nz.
Attachment 230491
Was good with rice and brocolli.
Looks great Beaker but I'm pretty sure that cooking pork in a Tangine comes with equivalent trouble to Salman Rushdie's writing 'the satanic versus' - stay safeQuote:
Originally Posted by Beaker
Hadn't thought of that angle!Quote:
Originally Posted by Moa Hunter
Put that pork with that Danny B curry and ya on a winner
Didn't get a photo of dinner which was Sausages n Onions and gravy, was down the hatch pretty fast. But this was the view we had while we ate.
Everything tastes good with a nice view
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Dinner tonight. Daughters plate.
Charcoal bbq, ribeye and lamb chops. Mushroom sauce, mash Spuds with heaps of NZ butter. Green an orange stuff.
The steak was one of the best for a while. Not sure if it was the meat or the throw it on, have another beer, pull it off, have a beer & wait and eat cooking technic.
Attachment 230592
Stuffed and Roasted Ox Heart. One of the few offal's that my lovely wife will knowingly and willingly eat.
The young fella found half an Ox heart in the freezer and asked if we could have it for tea. Of course we can son.
We started by frying up a heap of Bacon, Onion, Spinach and Mushrooms, added a couple of diced garlic cloves, some Nutmeg and Cinnamon, a good dollop of salt and pepper and half a glass of red wine. Cooked it up until everything had reduced right down and most of the liquid had cooked off.
This takes about a half glass of red wine, for the chef.
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Chucked the heart in a pan of hot beef lard and seared/browned it off before stuffing it with the spinach and bacon mix. This took around another half glass of red wine to accomplish.
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We had the roasting dish warmed and primed with a bit more lard and dropped the Heart into the oven for around an hour at 125 degrees, Or about 2 glasses of red...
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Close to the end of cooking we prepped a frypan full of, you guessed it, beef lard, and shallow fried some Agrias to accompany the main ingredient come tea time.
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Heart out and allowed to rest for one more half glass of red wine before slicing and serving.
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I bet that was a hearty meal. Ha ha ha ha.
1980's style for dinner, only didn't have a cherry for the top....
Ham steak, caramelized pineapple chunks (didn't have slices)with Chilli, mushroom gravy and mashed spud made with cream and a heap of butter. And some green stuff.
Simple, and tasted very good.
Attachment 231646
Oh hell yes! That brings back some memories.
Well it's almost time to get some more.
If this isn't juicy tender venny, then I don't know what is.....
Attachment 231713
Nothing better than nailing the cook on a good bit of vennyQuote:
Originally Posted by Billbob
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Dusted off the wettie and snuck out for a midweek swim. Limit of nice fat crays and a nice fat winter snapper that hung around to long.
Crayfish & snapper Karaage bowl and some snapper sashimi as a side. Quality chewing. https://uploads.tapatalk-cdn.com/202...cb84d05faf.jpghttps://uploads.tapatalk-cdn.com/202...0131fe9268.jpg
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Looks good. But question, from the pan to that photo, how long (minutes)?Quote:
Originally Posted by Billbob
