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Thread: Dinner thread?

  1. 19-03-2018, 08:16 PM #4471
    Angus_A
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    Backstrap from the hare i shot the other night, sous vide at 53c for an hour with duck fat and rosemary before searing.
    Made stock from the bones which i reduced with wine to a jus, with blueberries and enriched with butter.
    Served with polenta and some green shit.
    Name: 29432729_2080031228677776_5958974803430866944_o.jpg Views: 254 Size: 229.6 KB
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  3. 19-03-2018, 08:38 PM #4472
    Beaker
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    Quote Originally Posted by Angus_A View Post
    Backstrap from the hare i shot the other night, sous vide at 53c for an hour with duck fat and rosemary before searing.
    Made stock from the bones which i reduced with wine to a jus, with blueberries and enriched with butter.
    Served with polenta and some green shit.
    Attachment 84465
    Was it any good?
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....
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  4. 19-03-2018, 08:39 PM #4473
    Angus_A
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    Quote Originally Posted by Beaker View Post
    Was it any good?
    Yeah extremely good, really pleased with how it turned out. Never cooked hare before
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  5. 22-03-2018, 11:40 AM #4474
    gadgetman
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    Knocked up a gluten free batter for some of the fish from the forum fishing trip. Into the bowl with a soup spoon goes 3 heaps of rice flour, 1 heap of potato flour and 1/2 a heap of tapioca flour. Grab a teaspoon and one heap of baking powder, 1/2 a heap of guar gum and 1/2 a heap of mild curry powder (for colour). Whisk it all together with a fork. Crack a couple of eggs into another bowl and whisk them up with a fork. Bung the whisked egg into the dry ingredients and add a squirt of oil and mix it together adding water to get the texture right. Leave it to thicken while getting the 800-1000g of fish ready as it soaks up the liquid, thin if needed.

    Chopped up some snapper.

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    Found some of these things in the freezer too from the previous trip.

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    Let the fish soak while the pan heats up and the previous batch gets cooked.

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    Big thanks to the forum members taking us fishing and particularly Mrs VC for the inspiration for the batter, never had any luck with a gluten free batter previously.
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  6. 22-03-2018, 07:10 PM #4475
    kotuku
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    bugga me -gotta get me a piemaker,and a $1million bucks so in me new mansion i can employ gadget as head chef and i work the rest out as i go along.
    hey just spotted a bloody big black hercules goin slow over the greymouth airdrome -bit like a swan with arthritis -.can i shoot it and can you cover the bugger in batter and cook it.-just askin???
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  7. 22-03-2018, 07:22 PM #4476
    Sarvo
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    Quote Originally Posted by kotuku View Post
    bugga me -gotta get me a piemaker,and a $1million bucks so in me new mansion i can employ gadget as head chef and i work the rest out as i go along.
    hey just spotted a bloody big black hercules goin slow over the greymouth airdrome -bit like a swan with arthritis -.can i shoot it and can you cover the bugger in batter and cook it.-just askin???
    Had 2 Herc's flying past at eye level in the inner Pelorus yesterday - they were prob at 150m-max above water
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  8. 22-03-2018, 07:55 PM #4477
    andyanimal31
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    A few veges and japo back steak with a bit of gravy added to the veges.
    I been stealing spuds and carrots on the way to the fence line so they taste even better

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  9. 22-03-2018, 07:57 PM #4478
    gadgetman
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    Quote Originally Posted by kotuku View Post
    bugga me -gotta get me a piemaker,and a $1million bucks so in me new mansion i can employ gadget as head chef and i work the rest out as i go along.
    hey just spotted a bloody big black hercules goin slow over the greymouth airdrome -bit like a swan with arthritis -.can i shoot it and can you cover the bugger in batter and cook it.-just askin???
    You shoot it, I'll cook what merger remains are left.
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  10. 22-03-2018, 08:09 PM #4479
    veitnamcam
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    Quote Originally Posted by andyanimal31 View Post
    A few veges and japo back steak with a bit of gravy added to the veges.
    I been stealing spuds and carrots on the way to the fence line so they taste even better

    Sent from my SM-G950F using Tapatalk
    Id eat the hell out of that!
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  11. 22-03-2018, 10:55 PM #4480
    andyanimal31
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    Quote Originally Posted by veitnamcam View Post
    Id eat the hell out of that!
    Licked the plate clean vc!

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  12. 23-03-2018, 05:27 AM #4481
    Rushy
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    Quote Originally Posted by andyanimal31 View Post
    Licked the plate clean vc!

    Sent from my SM-G950F using Tapatalk
    As you should have Andy. I'm with VC. In fact I reckon he and I need to come to Taihape for a feed.
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  13. 23-03-2018, 06:55 PM #4482
    Sarvo
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    Lamb Shanks

    Name: 20180319_174610.jpeg Views: 185 Size: 80.6 KB
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  14. 23-03-2018, 07:05 PM #4483
    veitnamcam
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    Quote Originally Posted by Sarvo View Post
    Lamb Shanks

    Attachment 84637
    That looks PFG ....good to see the end cut off the bone to let all that marrow fat out to mix in
    Dont forget to do veni shanks when you knock over one in the veg patch they are my favorite.
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  15. 23-03-2018, 07:07 PM #4484
    Sarvo
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    Quote Originally Posted by veitnamcam View Post
    That looks PFG ....good to see the end cut off the bone to let all that marrow fat out to mix in
    Dont forget to do veni shanks when you knock over one in the veg patch they are my favorite.
    Yes - done the Veni ones too
    See them in Pack & Save for sale now
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  16. 23-03-2018, 07:08 PM #4485
    Pengy
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    Scored myself a 1/4 acre cook pot for $20 from an Op shop today. Should be handy for winter stews etc
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    Forgotmaboltagain+1
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