John Dory fillets chips and salad.
PFG.
Attachment 179687
Printable View
John Dory fillets chips and salad.
PFG.
Attachment 179687
Fat wild Nanny goat back wheel in the slow cooker with a couple of onions,apples,ginger,salt, pepper,garlic.
Attachment 179798
7hours from frozen later falling off the bone....could have biffed in the oven to crisp up but meh.
Attachment 179799
Bit of roast veg to go with.
Attachment 179800
Pretty bloody good goat.
Poured all the liquid threw a seive and reduced in a pan.... taste's amazing and when cooled will scoop off the fat then freeze the stock for future feeds.
Yeah that fish market is very expensive, its funny how things work though. Salmon is the cheapest fish in the supermarket over here and Reindyr the most expensive red Meat, Whale is the cheapest Red Meat.
Those four Reindyr I shot totalled around 110kg of boned out meat, thsts a retail value of over $5K!
Scallop's are pretty abundent apparantly for the divers,my mate gets a fair few. I know there are some on the bottom out from the jetty below my house since I fluked catching one on a lure one time.
That reminds me, I should go put the net out.
Quick and simple tonight.
Lamb racks x2, cut to 3 bone. Oven hot as it goes, with mint, salt, salt, and some chilli flakes, and some Russian black salt.
Mashed spud with a ton of butter.
Brocolli and carrots.
Mushroom sauce. With mushrooms and a few more... (plus flour, water, siricha sauce)
Bloody nice, and clean plates and bones from all 4 plates..
Attachment 179831
Oh, and the attempt at arty plating for the Mrs.
Looks like a great entree !:thumbsup:Quote:
Originally Posted by Beaker
Just about to have dessert.... It must have worked :)Quote:
Originally Posted by veitnamcam
Just been told I'm about to have dessert.... It must have worked :)Quote:
Originally Posted by veitnamcam
A few hare meals that we had last week.
Attachment 179877Attachment 179878Attachment 179879Attachment 179880Attachment 179881Attachment 179882Attachment 179883
Nearly as good as venison the hare...really underated I think.Quote:
Originally Posted by Dundee
Il just have the steak thanks.
Attachment 180026
I have never tried hare. I should. But I cant actually bring myself to shoot them very often. They are so characterful.Quote:
Originally Posted by veitnamcam
(VC, I haven't forgotten about that book-Im just slack).
I do a lot of fancy-schmancy stuff with fish, but nothing beats skin-on snapper fillets cooked on an open fire on the beach.
https://i.ibb.co/5rCCjhM/Screen-Shot...t-08-13-54.jpg
Last night's Southland cheese rolls,blue cod, crayfish and salad.
Attachment 180371
From this Attachment 180395
Coated with melted butter, salt, and chilli.
Then basted with the same for a couple of hours, while it rotated in the heat.
Turned out like this
Attachment 180397
Very nice. Served with roasted Spuds, mushroom gravy, brocoline.
Clean plates all around
Not sure what I was thinking, doing a whole venison rump while on level 3 and only 4 or us at home ........
6 hours in the pellet grill, an hour or so with the lid off to get a bit of smoke ring, then lid on to keep it moist. Took it up to 200F on the probe in the middle of the shoulder and held it there for an hour. Pulled it off the bone and chopped it against the grain, added a Whitlock's pulled pork sauce and 50% of the braising liquid (apple juice, apple cider vinegar, brown sugar, Worcester sauce, couple of onions) and threw it back onto the grill until the mashed potatoes and veg was ready.
Attachment 180399
Attachment 180400
Attachment 180401
Attachment 180402
Attachment 180403
