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The kitchen looks like a flour bomb has gone off.....
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The kids are covered, the floor, the bench, etc.... however, out if the mire comes some spoil -
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(Spinch for the green, and beetroot for the red)
Add some home made mince from scotch fillet and rump, turned into bolognese..
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A splatter of this houses red sauce, and dinner was done.
Well it felt like a venison back steak kinda day today,
After aging in the fridge for a week I cut the fallow back steak into quarters.
He was a big boy, cooked in butter rare to medium rare on the foreman grill with smashed potatoes, broccoli, cauliflower and grilled tomatoe.
The perfect meal. Life does not get any better.
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What is to the right of the steak? doesnt look like smashed spuds.
Steak looks perfect!:drool::drool::drool:
Edit I now see they are skin on spuds squished flat in the forman grill....:thumbsup:
Soften then first by boiling then squash them with a spud masher on the grill, it's not a press type grill the butter and steak juice infuses right through them, sooo goodQuote:
Originally Posted by veitnamcam
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Crispy skinned flounder fillets on a bed of mash with holendaise sauce and trees.
https://uploads.tapatalk-cdn.com/201...c6608c731b.jpg
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Better add a feed haven't for awhile....hard butt eggs and bacon rashes and spaghetti with a dolop of wattiesAttachment 109195
I know I know this looks the same, but after ageing for a further week it's even more amazing, absolutely melt in your mouth good
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No that doesnt look the same and it looks PFG!Quote:
Originally Posted by dannyb
I already feel like I need that for breakfast.Quote:
Originally Posted by Dundee
(Softer eggs though, cause I'm a soft egg kind of guy.....)
A feed of Field mushrooms for breakfast :)
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Currently I am with friends in a rented property in Morocco and yesterday night we had tajin with legs of a cow and skin
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Was unusual but tasty. Tastes like a burned chewing gum.
Wabbit back legs for dinner tonight for my baby, soaked in milk overnight then cook and coat on the grill, suffice to say it was a big hit !
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Just tried that cook n coat, about a week ago. Not bad.Quote:
Originally Posted by dannyb
Panko crumbs with additions was the goto easy crisp coat, but now I have a easier one!
Should have taken a photo but didn't... tried pukeko tonight. I was the only one keen. Breasted the bird and thinly sliced them across the grain for hors d'oeuvres, lightly fried with chilli and garlic and some garam masala.
Honestly?
Shan't bother again, no real taste to it, texture was ok and definitely not tough. But just... well... not worth it. Probably more functions of how I'm cooking it.
I had Springbok shanks for dinner last night. Fucking delicious.
