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Thread: Dinner thread?

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  1. 10-07-2016, 05:57 AM #1
    Dougie
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    Anybody ever made pāté? Better yet, venison forcemeat pāté?


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  2. 10-07-2016, 06:28 AM #2
    veitnamcam
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    Quote Originally Posted by Dougie View Post
    Anybody ever made pāté? Better yet, venison forcemeat pāté?


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    Didn't Angus make one out of heart?

    Pretty sure I have seen the likes of Hugh Fernley witherbottom make pate out of liver and lung?

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  3. 11-07-2016, 07:48 PM #3
    gsp follower
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    had a mallard cassarole tonight forgot how good duck really can be.
    been a absolute shite season for me but geese should be on the fly soon and see what i can do in the last couple of weeks of the duck season.
    wheathers been totaly unducky.
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  4. 13-07-2016, 12:53 AM #4
    Dougie
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    Quote Originally Posted by veitnamcam View Post
    Didn't Angus make one out of heart?

    Pretty sure I have seen the likes of Hugh Fernley witherbottom make pate out of liver and lung?

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    Ah Rogee, yeah I've been reading about 'forcemeat' and making it into smoked pātés. Will give it a go with the next animal.


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  5. 13-07-2016, 12:24 PM #5
    EeeBees
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    @Dougie, here is my pork pâté recipe if that is any help!!


    http://www.nzhuntingandshooting.co.n...%E2t%E9-16798/
    Last edited by EeeBees; 13-07-2016 at 12:32 PM.
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  6. 15-07-2016, 06:10 PM #6
    223nut
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    goat curry left over from last night, only gets better with age!! was banned to the spare room halfway through the night, i love curry but the aftereffects are similar to a dog with a feed of possum
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  7. 16-07-2016, 11:04 PM #7
    kiwi39
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    Quote Originally Posted by 223nut View Post
    goat curry left over from last night, only gets better with age!!
    They always do taste heaps better after a day or two in the fridge
    ... if ever I cook for guests, I always try and cook in advance and reheat .. the flavours that come out are fantastic !!! Plus it makes everything so much calmer and fun for the cook ..
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  8. 15-07-2016, 09:01 PM #8
    mrs dundee
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    Lol,yr poor wife
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  9. 16-07-2016, 11:10 PM #9
    kiwi39
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    Tonights feed ....

    Roasted Pork Loin + Potatoes with caramelised Brussel Sprouts + home grown Oyster Mushrooms , Sauerkraut .... and a Beef Jus ... topped with crackling (of course)

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  10. 16-07-2016, 11:22 PM #10
    Dougie
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    Went out for dinner tonight - I've been reading up on confit, so couldn't pass up this duck... However, I don't think it was prepared in the traditional way I've been learning about.

    Also - why do hobbies have to be expensive? first black smithing, now I have an obsession with traditional charcuterie...

    I might make my own terrine molds, seeing as they start at about $80


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  11. 17-07-2016, 08:19 PM #11
    EeeBees
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    @Dougie, one of the truly definitive works on charcuterie is Jane Grigson's book...Charcuterie and French Pork Cookery...I see there is a copy available on ebay.co.uk...very reasonably priced too...her writing and instruction is so clear and practical...I have made sausages, pâté, etc from her listed recettes and never a failure...and you do not need an Emille Henry terrine dish but if you really do need one try the second hand shops...
    Last edited by EeeBees; 17-07-2016 at 08:27 PM.
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  12. 17-07-2016, 09:02 PM #12
    Dougie
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    Quote Originally Posted by EeeBees View Post
    @Dougie, one of the truly definitive works on charcuterie is Jane Grigson's book...Charcuterie and French Pork Cookery...I see there is a copy available on ebay.co.uk...very reasonably priced too...her writing and instruction is so clear and practical...I have made sausages, pâté, etc from her listed recettes and never a failure...and you do not need an Emille Henry terrine dish but if you really do need one try the second hand shops...
    Thank you so much, I'll have a look! It's a beautiful art, isn't it!


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  13. 16-07-2016, 11:24 PM #13
    223nut
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    smoking / preserving my own meat is something i've always wanted to get into! just need a steady supply of meat...
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  14. 16-07-2016, 11:32 PM #14
    Dougie
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    Quote Originally Posted by 223nut View Post
    smoking / preserving my own meat is something i've always wanted to get into! just need a steady supply of meat...
    ..and salt!


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  15. 16-07-2016, 11:44 PM #15
    223nut
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    @Dundee where??? Can't see them under all that red stuff and butter!!
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