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Something a little different tonight.
Last night I ordered some beef cannon bones split length wise on the band saw from our local butcher....picked up tonight.
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Dressing on.
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It was shit....dont ever do this....it will drive prices up if it catches on [emoji6]
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Never been a fan on marrow, dog wouldn't say no to that though
2 year old boys plate, after he ate the other half of the red chilli while helping me make the sauce....
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He dished up the sausages and chilli......
Didn't get a after shot, but f all left.
(Note, wasn't really hot, but still...... :) )
yup looks like shitQuote:
Originally Posted by veitnamcam
If your in auckland, go to 'euro' and have the marrow bone and oxtail, with onion bisque starter. Bloody amazing!
Never been a fan of marrow, but now am..... Pillow dribbling good....
(sort of the same as yours VM, (a shit load smaller though) just with onion soup.... :) )
Quote:
Originally Posted by veitnamcam
learnt the hard way not to eat chili on hunting tripsAttachment 53651
Thanks @BRADS we had slow cooked venison tonight.
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Yes thanks so much brads very yummy,my plate didnt look like mr dundees,lol
Mrs D I reckon you should tell Dundee that the family is going to have two vegetarian nights per week and say that spuds will be off the menu those nights. I reckon he would just drink tomato sauce. Ha ha ha haQuote:
Originally Posted by mrs dundee
Lol Rushy,he probably just drink his bombers.
@Dundee @mrs dundee your welcome, let me no when you need some more.
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If I am ever in Auckland I hope I am not there long enough to have to eat.Quote:
Originally Posted by Beaker
Right so missing a shot of the actual dinner plate, but....
Pork, prawn and shitake (dried), Wontons (wrappers brought).
The mix
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The end product spares in the freezer
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All OK, but brought wrappers really aren't that flash. The Mrs makes dumpling wrappers from scratch, and they are way better. (And the resulting dumplings, put together by her look magic as well. Mine were......functional......)
Tasted bloody great.
Edit, forgot filling mix.
Prawns heaps
Pork mince, about 2x of prawns
Dried fungus, about half volume of prawns. (Hand full of dried into hot water )
Salt and pepper. Heavy on salt.
Chilli. Diced up 2 medium sized. Need more for adults.....
Garlic. 2 cloves per 300 gas pork mince
Rice flour. 2 tbl per 500 GM pork mince.
Say sauce. A couple of splashes..
Red onion . Diced really fine, x1.
Dam those white plates to hell.
They make everything look wrong.
White bait patties and flounder fillets with crispy skin and some spuds.
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Bugger me that looks goodQuote:
Originally Posted by veitnamcam
+1 for that, I've got,a pack of mince and don't think Jamie Oliver could make it as nice as that looksQuote:
Originally Posted by Rushy
It looked/tasted a lot better in person.
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There's no dislike buttonQuote:
Originally Posted by veitnamcam
Pork chops...cheers @bomber
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Shit Dundee do you ever supply your own meat, venison for Brad's and now pork from bomber
We give duck and trout away and sell mutton more than what the poor sheep farmers get:P
Waste of time giving @Dundee any vegetables tho 😂
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So went to the butcher to grab something for dinner (and was hoping he had a pile of ox tail.....) and spotted some what I first thought were pork ribs for a stupid low price. They turned out to be pork bones, but looked meaty (already wrapped up), so I thought why not, they may be OK for a snack.
Well dam. They had more meat on them than alot of ribs.
So cooked them with a dry rub concoction. Tasted rather good....Attachment 54030
Bacon bones are Mean! Can be pretty salty though
Right, so super market -Quote:
Originally Posted by Beaker
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Not bacon bones, pork bones. And funny you mention salt, as I actually under did it in the rub and had to add a bit.....Quote:
Originally Posted by 223nut
Fresh Teraki and gurnard.
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Lots of chilli [emoji4]
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Blue cod and gurnard with chips.
The usual seasonal seasoning on the fillets but used coconut flour to coat them and coconut oil to cook them in.
Not sold on the flour for this application it doesnt brown and crisp up...the oil has merit tho.
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Coconut oil is amazing, heaps of uses for itQuote:
Originally Posted by veitnamcam
Turned the 1.8kg of backstraps into 500g of jerky.Quote:
Originally Posted by stretch
Short version is the process worked, but my marinade recipe sucks. It was my first attempt, and I'll certainly be making some changes next time.
I was too conservative on the flavours (chilli, garlic, pepper etc), so it mostly just tastes of soy and worcherstershire, which made up the bulk of the marinade. Soaked it for 48hrs. Loaded up the trays of the dehydrator, turned it on and it died about a minute later. FFS. Unloaded the meat onto all Wifey's baking cooling racks, then into the oven on fan bake on the lowest possible temp (felt like 60-80c) for about 14hrs.
It's certainly edible, but not fantastic.
Has anyone got any ripper jerky recipes they want to share? I am thinking of making several different types at once next time, to speed up the trial and error, rather then ending up with one big batch of average jerky.
Roll is Braai mix after marinade, before drying, perhaps?
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Pork belly with dundees favorite brocolli and cheese sauce http://uploads.tapatalk-cdn.com/2016...2a2a877fc0.jpg
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Cant be his favourite sauce, wrong colour
Having to eat hotel/meals out for the coming week, so a roast lamb leg for dinner here.
Here's a pic of my 2 year-olds plate, and there was not alot left afterwards..... broccoli was first to go, then the carrots, roast onion,then lamb.... :) a true eating machine.
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Yum i love broccoli good for you.
Quote:
Originally Posted by stretch
There is a few in here.
http://www.nzhuntingandshooting.co.n...ck-jerky-4937/
this stuff is good if you like a bit of heat.
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Roast hare legs and mutton tonight.
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Home kill roast beef
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Dredged a couple of bags of veni fillets out of the freezer, rustled up a marinade out of stuff in the fridge/cupboard cooked and served with mashed spud fried onion and poached eggs.
bloody good..no pics we gutzed it all in no time!
