Dinner thread?

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02-05-2019, 10:38 PM
veitnamcam

Quote:

Originally Posted by Russian 22.

We had a fella come speak at our nzda a while back. He was from the restaurant cazador. Which is Spanish for hunter.

He reckoned the trick to cooking game birds was to eat it blue or at the every least very rare.

His experience with cooking it low and slow resulted with a tough bird.

Just what he reckoned to try.

That goes for any lean meat generally:thumbsup:
02-05-2019, 10:45 PM
Russian 22.

Quote:

Originally Posted by veitnamcam

That goes for any lean meat generally[emoji106]

Yeah I tried putting some veni steaks in my casserole. Last time do that. I think I left it for 10 minutes too long.

I think now I'd much rather fast fry like usual. Rest. Slice. Then add to the vege casserole.
03-05-2019, 10:07 AM
Dundee

1 Attachment(s)

Quote:

Originally Posted by dannyb

Looks grouse mate, but are you feeling OK? No red stuff :ORLY:

Yep all good:D:thumbsup:
Attachment 110326
03-05-2019, 10:52 AM
dannyb

Quote:

Originally Posted by Dundee

Yep all good:D:thumbsup:
Attachment 110326

Oh ffs your not OK :D
03-05-2019, 11:30 AM
Moa Hunter

Quote:

Originally Posted by Russian 22.

We had a fella come speak at our nzda a while back. He was from the restaurant cazador. Which is Spanish for hunter.

He reckoned the trick to cooking game birds was to eat it blue or at the every least very rare.

His experience with cooking it low and slow resulted with a tough bird.

Just what he reckoned to try.

He may be right with some upland birds but not water fowl. In my experience the best results are from brining the bird overnight, rinse, dry, then brown with clarified butter ( or 50 / 50 butter / oil ) in a frying pan to get really good colour, next put the bird(s) in an oven bag with an apple in their tummy and cook at 140 -160 depending on your oven. With the oven bag tied but not totally sealed there will be positive pressure inside the bag which keeps the moisture in the victim.
05-05-2019, 12:13 PM
Nick-D

Mrs went out for a spear while I was working yesterday, catch included a couple of nice size koheru so thought I'd try a shime saba style sushi. The fish is dry brined in salt then marinated in rice wine vinegar and kombu. Traditionally made with blue mackeral, worked mean with the koheru. Makes for a really silky texture with the fishhttps://uploads.tapatalk-cdn.com/201...619f5f8028.jpg

Sent from my CLT-L09 using Tapatalk
05-05-2019, 12:44 PM
Marty Henry

Quote:

Originally Posted by Russian 22.

We had a fella come speak at our nzda a while back. He was from the restaurant cazador. Which is Spanish for hunter.

He reckoned the trick to cooking game birds was to eat it blue or at the every least very rare.

His experience with cooking it low and slow resulted with a tough bird.

Just what he reckoned to try.

Guessing that would be Tony Lolaiys old resturant in dominion road. Ak deerstalkers had the odd function dinner there in the late 80s I went to. You dropped off the dead animals and they would cook them. You got a big glass of slivovits ? (plum brandy) to start the evening and game game game. They definitly wernt suited to vegetarians. I think he was turkish or iranian though
Pleased to hear the place is still going.
05-05-2019, 02:08 PM
Nick-D

Quote:

Originally Posted by Marty Henry

Guessing that would be Tony Lolaiys old resturant in dominion road. Ak deerstalkers had the odd function dinner there in the late 80s I went to. You dropped off the dead animals and they would cook them. You got a big glass of slivovits ? (plum brandy) to start the evening and game game game. They definitly wernt suited to vegetarians. I think he was turkish or iranian though
Pleased to hear the place is still going.

@Marty Henry Yep same place, is now run by Tony's son Dariush. Darsh is a hell of a chef, the food their is epic, highly recommend. Ive got his cook book as well, fairly complex recipes but well worth the effort.
05-05-2019, 05:30 PM
Marty Henry

Must look up that book his old man changed the way many of us cooked game.
05-05-2019, 05:52 PM
Tahr

Quote:

Originally Posted by Marty Henry

Must look up that book his old man changed the way many of us cooked game.

I'm waiting for the classic recipe book Dundee is working on. Its called "Cooking with Three Ingredients" - meat, spuds and tomatoes sauce.
05-05-2019, 05:56 PM
Rushy

Quote:

Originally Posted by Tahr

I'm waiting for the classic recipe book Dundee is working on. Its called "Cooking with Three Ingredients" - meat, spuds and tomatoe sauce.

The one with the fold out guide to the many uses of vegemite with eggs?
05-05-2019, 06:57 PM
Martin358

Id be dissappointed to see a foldout with vegimite in it
05-05-2019, 07:26 PM
ROKTOY

2 Attachment(s)

Young apprentice wanted to cook tea, home kill sausage casserole and spuds in the fire.
Attachment 110487
Attachment 110488
05-05-2019, 07:57 PM
Beaker

Quote:

Originally Posted by ROKTOY

Young apprentice wanted to cook tea, home kill sausage casserole and spuds in the fire.
Attachment 110487
Attachment 110488

Now that looks fantastic!
05-05-2019, 08:12 PM
Russian 22.

Quote:

Originally Posted by Marty Henry

Guessing that would be Tony Lolaiys old resturant in dominion road. Ak deerstalkers had the odd function dinner there in the late 80s I went to. You dropped off the dead animals and they would cook them. You got a big glass of slivovits ? (plum brandy) to start the evening and game game game. They definitly wernt suited to vegetarians. I think he was turkish or iranian though
Pleased to hear the place is still going.

Isn't that the Tony who does the guiding on the eats Cape?

Yeah they're Iranian.