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Thread: Dinner thread?

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  1. 22-08-2015, 10:31 PM #1
    EeeBees
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    Its not posh!!!! Celeriac...it is a root vegetable and tastes like a cross between celery and Jeruselum Artichoke...it seems to go really well with venison...really nice mashed with potatoes...they take about 110 days to harvest so you are in for a bit of a haul if you grow them yourself...same wants and needs as celery for growth. Well worth it if you want something different...I boiled the slices of celeriac in salted water first, before cutting up and frying.
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
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  2. 22-08-2015, 11:00 PM #2
    johnino
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    In Europe it's cheap but New World Kerikeri it's highway robbery. I won't pay their asking price. Well done u for growing it.
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  3. 23-08-2015, 03:10 PM #3
    johnino
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    Name: ImageUploadedByTapatalk1440295692.021202.jpg Views: 201 Size: 28.9 KB
    Made a batch of hare sausages. Added streaky bacon for fat content and thyme, sage and smoked paprika. Pretty tasty in a toasted ciabatta with an egg, thick slice of cheese and BBQ sauce
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  4. 23-08-2015, 03:11 PM #4
    johnino
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    I call them hare-y sausage. Think they'll take off?
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  5. 23-08-2015, 09:02 PM #5
    EeeBees
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    Oh yum...they should...
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
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  6. 26-08-2015, 09:04 PM #6
    EeeBees
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    @johnino, how many of the sausages can you get from a hare?
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
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  7. 27-08-2015, 11:36 AM #7
    johnino
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    Hard to say really. Mine was lung shot and most of the fore end meat was unuseable do to bleeding. I just used back steaks and back wheels and mixed with the bacon got ten. Good experiment. I'll definitely do it again preferably with multiple hares.
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  8. 31-08-2015, 07:25 PM #8
    Angus_A
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    Lamb Teresa
    Found it in a 1960's le cordon bleu manual. It's bloody weird and on paper shouldn't taste good at all, but it does. Might put the recipe up later.
    "A party without cake is just a meeting" - Juila Child
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  9. 31-08-2015, 08:21 PM #9
    EeeBees
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    Please do
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
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  10. 01-09-2015, 08:35 PM #10
    Pengy
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    I just polished off my first ever roast Goat leg, shot at the recent Puhoi gathering.
    3 and a half hours at aprox 120 degs, served with the usual trimmings of tats and parsnips.
    It was pretty damn tasty and will be the first of many I think ( got a freezer full)
    Thanks @Barefoot.
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  11. 01-09-2015, 08:51 PM #11
    Angus_A
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    Toad in the hole made with some really good beef sausages from the local butcher.
    Someone needs to find a better name for that dish. What's with the British and giving their food crappy names.
    "A party without cake is just a meeting" - Juila Child
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  12. 01-09-2015, 09:06 PM #12
    Pengy
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    Quote Originally Posted by Angus_A View Post
    Toad in the hole made with some really good beef sausages from the local butcher.
    Someone needs to find a better name for that dish. What's with the British and giving their food crappy names.
    Any suggestions for an alternative name ?
    Forgotmaboltagain+1
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  13. 01-09-2015, 11:07 PM #13
    johnino
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    Quote Originally Posted by Angus_A View Post
    Toad in the hole made with some really good beef sausages from the local butcher.
    Someone needs to find a better name for that dish. What's with the British and giving their food crappy names.
    Not as bad as sticky date or spotted dick. Unhygienic buggers those poms.
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  14. 01-09-2015, 08:59 PM #14
    mrs dundee
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    Yum ah Pengy and with the roast vegies.
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  15. 01-09-2015, 09:13 PM #15
    Angus_A
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    As soon as i think of one i will let you know haha.
    "A party without cake is just a meeting" - Juila Child
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« Had some spare time yesterday, and a fallow to butcher. | Salami »

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