Obviously you have to scale the snapper fillet?.....do you then cook only one side or both?
Have only cooked flounder or Gurnard fillets skin on before other than in a smoker.
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Obviously you have to scale the snapper fillet?.....do you then cook only one side or both?
Have only cooked flounder or Gurnard fillets skin on before other than in a smoker.
Exactly that, although we halve the sugar. Very easy to make and a new favourite.Quote:
Originally Posted by Tahr
Yes, scale the snapper. 90% cooking skin side down in a hot pan, then flip briefly to finish off.Quote:
Originally Posted by veitnamcam
Crisp skin snapper, mashed spuds and some green stuff.
2/3 butter and 1/3 oil, get hot as, butter just turning brown. Dry the skin with paper towels, bit of salt, then skin side down until nearly cooked, flip, count to 7, and onto plate. Then spoon the butter mix over everything.....
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Venison mince n gravy with oven roasted spuds and Carrots.
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Venison mince and sausage meat loaf. Just out of the oven. Yum yum.
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That looks stunning Tahr
I will post the recipe.Quote:
Originally Posted by Rushy
Another fish dinner. Indian fish fry using snapper wings with Indian-style salad. Spicy!
https://i.ibb.co/yFCwD9Ht/wings-3.jpg
I use venison mince.Quote:
Originally Posted by Tahr
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Butter Chicken drumsticks and basmati rice
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Lamb burgers with bacon, cheddar, mustard pickle, smokehouse seeded mustard, tomato and onion rings served with thick chips seasoned with rosemary and sea salt.....nom nom
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Simple food here. Beef burgers home made and home made pickled red onion slices , wedges and home made garlic oil, fried scallops.Attachment 268545 (didn't make the bun, base oil or grow the scallops- harvested from supermarket)
Been away living the high life of smoked lamb roast and creamed Paua etc....get home garden gone wild.
4 bits of toast mostly covered and only did about 2/3 of the tomato!
Attachment 268611
I do love beefsteak tomatoes :cool:Quote:
Originally Posted by veitnamcam
Literally craving a tomato Sammy right now!Quote:
Originally Posted by veitnamcam
I thought it would be a good idea to scale a snapper fillets and wings to smoke in the charcoal Webber.
It's not a good idea don't do it.
Leave the scales on or it sticks to the rack and makes a mess.
Attachment 268973
Yellowfin tuna sashimi with nam jim sauce for lunch. This has become our favourite fish dish over summer.
https://i.ibb.co/Gv0FNtVz/Food-Sashimi-Nam-Jim1.jpg
I would Hoover down that sashimi …………. After picking off all of the coriander. Such a polarising herb. You either like it or not and I am definitely in the camp of not.
Attachment 268978Quote:
Originally Posted by Rushy
Brilliant mate.
Coriander is essential herb for cooing lamb, matron, offal or some fishes and seafood in my culinary notebook. Yeah I know there is international no coriander day....Quote:
Originally Posted by Beaker
We have grown our own basil for over 10 years now in our old home since I like spaghetti, but do `t eat very often. I know an Italian chef in Germany when I travel to our HQ and I used to eat in his restaurant by myself usual in weekend or night, and they guy did tells me something about the real spaghetti.
Some brisket in the slow cooker, ended up down at the river to eat it.
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Fried up some shallots and tomatoes, when done added some fried tender venison bits, the boss thought it was yum, so did I.
Attachment 269079
Wife wasn't fond of curried shank, she thought chops would be better. The curry will keep me going for a couple of days, still room for more chops for breakfast.
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Little wild pork shoulder in the webber.
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Minimal snake only 2 rows of bricks and only two lump charcoalto start, apple wood for smoke...covered at 3 hrs.6hrs later I couldn't pick it up it all fell to bits including ribcage. :yuush:
Over cooked the corn but was waiting on Wifey to make a salad
Whats more to like, Venny leg steak, cowboy gravy and crispy spuds....?
Attachment 269254
Have been focusing on fat lately, so here goes.
The stuff from around the stomach and intestines
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The Caul fat I think its called, wrapped it in the venny meatballs,
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Fried them up
Attachment 269405
Plonked them in the pasta sauce
Attachment 269406
Hey presto, kai is ready
Attachment 269407
Venison quesadillas
Attachment 269416
By joves they look nice, tortilla, meat, cheese and salsa
Well um they were made from what was left in the fridge and pantry before the next shopping trip. Mexican seasoning in the mince, cheese (no tomatoes or anything to make a salsa) but had some lettuce (yes i know lettuce shouldn't be cooked but hear me out) slammed in the press and they hit the right spot. My wife and I love our Mexican style food, normally make a Pico de gallo (salsa) so rach dressing it was
Some may say a venison one pot stew is for mid winter.... I say any time of the year. In-laws are down and my father in-law cant forget the time I did one a stew in the same cast iron dutch oven up a cold back country river a few years back, he loves it (unfortunately eaten at home tonight)
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Not yet dinner, but it'll take a bit of eating.
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Just a question, why not put some aromatics or s&p, or chilli, etc. In the bag?Quote:
Originally Posted by Ross Nolan
Have you been helping XR500 solve a problem?Quote:
Originally Posted by Ross Nolan
Hare, hare. Ha ha ha haQuote:
Originally Posted by Beaker
Boooooooo.Quote:
Originally Posted by Rushy
It's in the freezer now.Quote:
Originally Posted by Beaker
When the time comes for cooking it will be jointed and sautéed in the roasting dish with olive oil, onion, garlic, celery and diced carrots before deglazing with red wine and dropping a couple of cans of diced tomatoes in and cooking until the meat falls off the bones.
The meat is removed and put aside, the veges get pureed and mixed back with the meat before it all gets served on parpadele pasta.
Then you can put your salt and pepper on.
But not too much or the chef might think you haven't cooked correctly, and shouting/stabbing will follow.
No, a bit North East of thereQuote:
Originally Posted by Rushy
Keeping the farmer sweet for pheasant season access.
Forgot the stock and bay leaf.Quote:
Originally Posted by Ross Nolan
Years ago I had dinner with a British General, who's wife was a German.
She served up a Roe loin, and when I reached for the salt skewered me with a look and asked - in a tone that lowered the room temperature at least 25 degrees, "do you think that I have not seasoned the food correctly?"
Can't remember what I said - but it must have been sufficient, for I survived the night and spent a very nice day stalking on Aldershot the next day.
