Dinner thread?

[veitnamcam]

Crispy skinned flounder fillets tonight.

[Sarvo]

Egg Plant (the rings) grown heaps of big Beauties' this year

[Allizdog]

With stylish utensils as always to boot Sarvo. Very nice.

[NRT]

Couple nights ago I made up a snapper and cray and chilli mussel and king prawn Mornay.
Body and leg meat from a couple of medium crays and equal measures of snapper mussel and prawn.

Attachment 164210

Some one got into it before I could get a finished picture....shit it was good.

You ever thought of moving to Dunedin,fishing good weather not so much.

Sent from my Nokia 7 plus using Tapatalk

[veitnamcam]

You ever thought of moving to Dunedin,fishing good weather not so much.

Sent from my Nokia 7 plus using Tapatalk

Yes many times.....mates down there ,good fishing even better hunting cheap land and housing good work prospects but the handbrake not keen.

[NRT]

Your cooking be a dream neighbor ,not all take we will pay,,,

Sent from my Nokia 7 plus using Tapatalk

[NRT]

Enjoy cooking on the Weber heat beads so better then gas so winging our first pizza on it ,no pizza stone but a old BBQ plate worked

Sent from my Nokia 7 plus using Tapatalk

[NRT]

Enjoy cooking on the Weber heat beads so better then gas so winging our first pizza on it ,no pizza stone but a old BBQ plate worked

Sent from my Nokia 7 plus using Tapatalk

Forgot photo dumbarse

Sent from my Nokia 7 plus using Tapatalk

[Beaker]

Home made char sui pork (not from packet mix), with garlic soy bok choi, rice and a miso soup (yes different countries, but it worked)






Pork should/butt, cut into 2in strips, marinade in -
½ cup soy sauce
⅓ cup honey
⅓ cup tomato sauce
3 tablespoons cider vinger
⅓ cup brown sugar
¼ cup Chinese rice wine
2 tablespoons hoisin sauce
1 teaspoon Chinese five-spice powder (Optional)

Leave overnight, move around a few times.
Into 220c oven, in roasting dish on a rack.
Cook 10mins
Add heaps of water below rack, but don't get meat wet.
Cook for further 30mins.
Get out, rest it for 15-20mins.
Cut fine and eat.

Was bloody nice and close to restaurant stuff. And easy as to make

[JessicaChen]

That looks bloody good beaker. Despite being part Chinese I haven’t actually tried making Char siu pork. Many ways to make it but might try the way you did it. I made rabbit teriyaki tonight with a side of rice. Also fried up the kidneys and liver. Haven’t tried rabbit kidney before and it was surprisingly mild.

[Chelsea]

Photography doesn’t do it justice, easy peasy venison spaghetti bolognese for dinner tonight. Served it with a side of garlic bread and of course topped with a tonne of cheese. Probably the best tasting one I have made in a while. Cheated and used a tin of Pam’s tomato and garlic pasta sauce, pretty good for a $1

[veitnamcam]

Son filleted, skinned,trimmed and sliced up kahawai he caught for our sashimi entrée with soy,lime juice and wasabi.
Filleting was a bit rough but we all start some where and he still has his fingers forgot photos.

Wrangled up some yearling Fallow back steak, heavily seasoned with garlic and herb salt and cracked pepper.
Fried in oil not butter to sear then into oven with the hand made chips for a couple of minutes....out onto a hot plate and coated with a bit of butter to rest while I cooked the eggs and onions.

[JessicaChen]

After 48 hours of marinading my first hare in red wine and spices I finally made ‘jugged hare’. Followed this long annoying recipe https://honest-food.net/classic-civet-of-hare/ with personal adjustments. One of the ingredients I didn’t have was hares blood to thicken the sauce. Apparently blending together cream , liver, and blood makes a good thickener to add at the end. I just added cream blended with liver, it looked like strawberry milk. Cooked it a bit long so the hare meat kind of fell apart a bit too much. Overall I can safely say that hare is much tastier than rabbit.

[veitnamcam]

I was just thinking thats a bloody clean bbq.

[hotbarrels]

Got our church men's camp this weekend. Quite a few SA's.
Been toying with giving sausage making a go as I already had the mincer and just needed the stuffer. That arrived just before Easter.
Shot a nice fat hind over the Easter weekend.
In typical 'go hard or go home' fashion I said "yea, I'll make some Boerewors", having never seen a sausage made let alone had a go myself.

Anyway, I introduce to you, 5kg of Venison and Mead Boerewors !! (apparently Boerewors has brandy in it but I didn't have any, so home brew mead it was).