Farm killed hogget. Cooked in verjuice with tomato paste, garlic & olive oil coating. 5 hours. Toms in for last hour. Rosemary. Thyme. Bay leaf. Garlic cloves.
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Farm killed hogget. Cooked in verjuice with tomato paste, garlic & olive oil coating. 5 hours. Toms in for last hour. Rosemary. Thyme. Bay leaf. Garlic cloves.
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I would wager a guess that plenty kings of the past never indulged in food that good.
Often I think (as a H&S collective) we forget how good the food we eat is !!Quote:
Originally Posted by JessicaChen
My workmate commented today that the menu of the restaurant he went too in the weekend was pretty much what he had in his freezer [emoji41]
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Yeh, that's a good start but the added skill at the stove makes a big difference :P
I made a cracker veni casserole two days ago with lots of good stuff thrown in.
Tonight I made a pie out of the left over. Added some cheese and damn it was tasty I must say.https://uploads.tapatalk-cdn.com/202...cf95e5bcfb.jpghttps://uploads.tapatalk-cdn.com/202...25e1f51b4a.jpg
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Pie!!!!Quote:
Originally Posted by GWH
Perfect food.
And that one looks delicious
Veni steak and onion sammie inspired by @Micky Duck when he heard I'm locked down with the dreaded covid.
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LOL I have just finished 2nd plate of excellent fallow venison steak for the day......didnt even bother with the bread...... delishimo.
Fresh gurnard fillets, whitebait patties,mash spud and holendaise sauce.
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wild pork roast,pasta and sauce for tea here..lashings of apple sauce on the side...scoffemupdelishimo.... well worth carrying the podgy grunter up the hill and down ridge to wagon ,even if the up bit nearly killed me.
Get your shit together @Micky Duck. You can't post on this thread without pictures alright.Quote:
Originally Posted by Micky Duck
well its all been turned into shit now.... will see if can work out how to do so off phone as camera-computer is a pain in the bum.
You prick!!! A invite would have been polite.... :)Quote:
Originally Posted by veitnamcam
Mate dropped some veni off, labelled leg steak.
So cooked some Spuds and sweet potato, with butter, pepper and milk (didn't have cream, so a shed load of butter), some flash mushrooms, egg, and veni in duck fat & salt... And the token green thing......
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And yes it's rare (but not as raw as it looks)
Tender as.
Managed to score a mutton roast from the local butchers last week, nice to have an old girl to chew on, slow roasted for a few hours and still a bit chewy, plenty of cold mutton for lunches over the last few days and still had leftovers in the fridge, 2.5 kilo leg roast goes a long way between two of us.
So what to do with left overs?, Inspired by GWH's venison Pie from a few days back the "Deep Pan Mutton Pie" was on the menu, cooked off onions, spuds, carrots and toped it with slow cooker mix, splash or two of red wine and let it reduce down, in with the mutton, peas and mushrooms and cook for a bit longer. Pre heated a cast iron pan in the oven, bit of butter and puff pastry, cheese toper and back in it went until golden crispy on top. Not bad value $35 of meat gave us 3 meals plus lunches for 2 days and still have pie left.
Deep Pan Mutton Pie
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served with a dash of green and "dead horse, tomato sauce" just because..
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