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Fat as duck breast about to be seared skin down and banged in the oven for 10 mins . Let yous know how I get on
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Fat as duck breast about to be seared skin down and banged in the oven for 10 mins . Let yous know how I get on
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Interested to know where it turns out on the tough to tender scale.Quote:
Originally Posted by Munsey
Roast cock here pics will follow just about to carve it up.:D
Attachment 53305Quote:
Originally Posted by Dundee
Toby made me do it. Ha ha ha ha
Roast Cock (rooster) out of the chook pen,killed and plucked by @Sean
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Photos!Quote:
Originally Posted by Munsey
Not me but missus cooked our dogs an omelet for teat tonight consisting of "suspect" eggs and "freezer burnt" whitebait
no complaints were heard :) although Chester did want watties on his
Spoilt bloody mutts
If you no anyone traveling from ch ch to Nelson, ill vacuum pack some and send them your way . No photos sorry .Quote:
Originally Posted by veitnamcam
me too,Quote:
Originally Posted by Rushy
I might have someone coming up or may even be going down myself for a last fling @ upland game before end or AugustQuote:
Originally Posted by Munsey
Beef rump steak eggs and chips.
Stupid phone camera makes it look burnt with the white plate and artificial lighting....I can assure you it was not burnt it was perfect.
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Who da man?
Looks burnt :P whats that green tomato sauce? ;)
Are they "ghost chips" :)
@RushyQuote:
Originally Posted by Rushy
Would the other word be "On" ?
Cheers
Pete
VC had a cold:DQuote:
Originally Posted by Gibo
I gotta thank you for that, the warmth of the steak makes it clear the sinuses even better than on cold fish.....still dunno about on veni tho.Quote:
Originally Posted by Gibo
I'll put it on rump etc. not on backsteak :DQuote:
Originally Posted by veitnamcam
na it looks like snot Gibo:D:D:DQuote:
Originally Posted by Gibo
Mussels steamed in cider with bacon and creme fraiche http://uploads.tapatalk-cdn.com/2016...634a14e55e.jpghttp://uploads.tapatalk-cdn.com/2016...5af3bccc77.jpgwashed down with plenty of quality alehttp://uploads.tapatalk-cdn.com/2016...55fdcfbcbc.jpg
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That looks and sounds bloody deluxe :thumbsup:Quote:
Originally Posted by bomber
The cider and creme fraiche sauce is awesome soak up with bread. @veitnamcam
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Where's the quality ale pic?Quote:
Originally Posted by bomber
I didn't take a pic, but did some clams the other day. Red onion, garlic, chopped chilli's, sweated off in rice bran oil(but bloody hot). Add clams, bit of a splash of boiling water. Add clams, lid on. Grab a bowl, tip out (prob 2 mins on heat). Shit they were good.
Dunedin harbor clams, they are really nice..... :) and the juice soaked up on bread was NICE.......
Cockels? Clams is an American term isnt it?Quote:
Originally Posted by Beaker
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Supermarket brain washing..... :)
Na just branded to sell in the American market.Quote:
Originally Posted by Beaker
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Nah we get them as 'south island clams' in our local supy.Quote:
Originally Posted by veitnamcam
I shall check on the next supermarket visit.....
The ones in the supy are a lot bigger than the ones we get in the estuary's here. Look the same
Still branded for the american market. Why change it for the piddly little local market.Quote:
Originally Posted by Gibo
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Good thing is there is no branding or americans at the estuary :DQuote:
Originally Posted by veitnamcam
What ever they we're/are called, they we're bloody nice :)
So you take a couple of onions and fry them up till they are soft ....
Attachment 53452
Throw it in the crock pot with a couple of carrots, 2kg of cubed goat [browned], 1 cup of stock and 1 cup of honey mead wine, 2 tsp curry powder, mixed herbs and pepper ....
Attachment 53453
Slow cook it for 5 hours ....
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While you wait, you cook a couple of loaves of bread .....
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All soon to be served with mashed spud, kumara and fresh greens. Wife and kids better get home soon or I am starting without them!
Bugger waiting for anyone, when thats ready I'd be digging in!
geeze I bet you'll be high tomorrow:thumbsup:
Well I didn't think much of the mead as a wine (bit to dry for my liking) but OMG that was probably the best goat stew I have cooked [as voted by the gannets], and there was just a hint of honey in the after taste so I think the secrete was the MEAD!
Tahr Rogan Josh, slow cooked all day on top of the fire, eaten with a beer, rice and bread in front of the Canes/Lions final.
Attachment 53472
Yum. What a great way to cook.Quote:
Originally Posted by scottrods
