Dinner thread?

[veitnamcam]

Any word on the biomass there? Been closed for ages.

The old scollies get hammered though aye, wouldn't be surprised if we don't see some big method changes in the relatively near future

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Outer sounds recovering.... inner sounds and Tasman bay rooted,some hope for golden bay due to less logging and development but neither will open in the foreseeable future if ever if action is not taken to restore habitat.

[Beaker]

Yeah bit of a pain in the arse to pick but heaps of meat in the legs and knuckles of a cray that size, way more tender than the tail

The pain in arse moment is dependant on the size of the cray.....

[mrs dundee]

Made some venison cheese pies this afternoon all going in freezer [ATTACH]118332

[Rushy]

Nice Mrs D.

[Dundee]

Well I had my greens apparently....fennel

I won 2.5 kg of herb,fennel venison sausages a couple weeks ago.

One bag was opened and the snarlers cut to length.

Chucked in the pan

The red colouring wasn't the watties at this stage

More greens

Dinner served

[Beaker]

So 7 year old b day party today, lunch was individually made pizzas by the girls (and cooked by me,.... One at a time.... I thought it was a good idea, but on reflection was a shit load of work for me..)

Dinner, simple noodle soup.

However now in need of a snack - ham, mushroom, cheese omelet, with a side of kiwi onion dip with a heap of marinated mussels cut up in it (left over from lunch,).


Rather nice mix

[veitnamcam]

There was a salad option but I had had salad the last 2 meals in a row so I had another beautiful beef scotch fillet instead
There was some mushrooms they count as vegetables.

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[MB]

Some dinners of interest this week:

- Venison back steaks: I don't get as much practice as the rest of you, so happy to get it right. Meat coated in olive oil, salt, pepper. Placed in a sizzling hot pan and then lid put on it to retain heat. A couple of minutes on each side, then rested for 10 minutes and sliced. Perfect!

- Goat leg: Young animal. Olive oil, salt, pepper. Roasted for 2.5 hours at 160 degrees. Not rare, but not overdone either. It was very nice. I've said it before and I'll say it again, goat is really underrated.

- Rainbow trout fillet: Wrapped in foil, cooked with garlic butter in the oven. 15 minutes at 180 degrees. Rest of family loved it, I could barely tolerate it! Just can't get past that trout taste. Not muddy, just trouty! I will prepare all future fish as gravad lax.

[veitnamcam]

Some hoggart ribs/brisket... Bit of a mission to do a good job of.
Dry rub stuff yesterday.



After 3 hours hot smoking as cold as possible...60-70deg c .
.2 foils of manuka 1 foil of Pohutukawa.



Time to start basting.



Made a loaf of bread.



And par boiled some spuds then floured and seasoned and drowned in duck fat before finishing under the grill.



Meanwhile basting continued for a couple of hours.

I might well be a shit camera man but shit I can cook meat and spuds good!

Looks burnt but isn't.





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[Rushy]

Bloody hell VC that is a meal that Dundee would be proud of. Not a green vegetable in sight.

[veitnamcam]

Bloody hell VC that is a meal that Dundee would be proud of. Not a green vegetable in sight.

Yea mate been a bit of salad overload the last week or two.

[Beaker]

Home made cheese cake, vanilla bean cheese bit, mixed Berry top.



Tasted bloody good - but she needs to practice a bit more.....

[veitnamcam]

Here ya go Rushy.
Some greens with my crispy skinned flounder fillets.

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[Rushy]

Well done mate I’m proud of you. Oh and you are the only person I know that fillets flounder.

[veitnamcam]

Well done mate I’m proud of you. Oh and you are the only person I know that fillets flounder.

I must be the smartest person you know!