Dinner thread?

[veitnamcam]

Yesterdays kahawai had been resting in the fridge in a brine overnight and today.
Into the smoker this evening and par steamed with this cray @stingray caught.
Just undercooked and into the oven covered in garlic butter to finish.....bloody good.

[tamamutu]

Pancro crumbed fawn leg steaks, lightly curried fried cabbage & beans and home grown spuds. Steaks were melt in your mouth ones.

[Beaker]

Kids wanted bbq, so the Webber GA got fired up. However was already thinking about tomorrow's dinner and had some shanks out.
(had lamb ribs and ribeye)
A moment of thought, so the shanks went on for a crisp up with some smokekai smoke making things.


Through some onions and kumera on to.
Then on the stove some mushrooms, Korean Red pepper paste, tomatoes, okra, and garlic

Only used one clove of garlic...

Added shanks, onions and kumera
Simmer for a while and turn off, then the next day turn on for a hour...

Excuse the plating mess, I'd already started and made a mess...

Absolutely amazing taste. The smoke and chared bbq flavor was amazing.

[hotbarrels]

3 1/2 hours going round and round over low coals had these roasts done to perfection.
It was the first time I have used the EspetoSul rotisseries. Highly recommend them. At $149 each, running on 4x AA batteries, I cannot fault their design or operation.
Feed 15 adults and had 1/2 pork roast left over for lunch. Happy happy!

[tamamutu]

Righto there Beaker thanks for posting, what a great way to do shanks. Going to have a go at your method.

[bunji]

We are lucky on our Farm that we have a great little thriving farm community , where we all offer each other produce we grow on our own land ,which means we do not have to bother with carrying/growing a large range of produce/stock ie we have neighboring Farms supply us with home grown Pork, a range of Dairy, Meat Ducks, Turkey & Chickens etc, even fantastic fresh Seafood from a Pro Fishing/Merchant family .

We actually stopped worrying about keeping a mob of chickens for eggs etc as the neighbor's free range ones are so good & plentiful ,now we just have a few old girls that are kept as 2 legged pest control in our Farms own Veggie patch.

Neighbors dropped over a box of frozen chooks the other day & l had today booked in as a day in the workshop doing services on my Land Cruiser wagon , The Jet Boat ,2 Tractors & the SXS & me & the missus are going spotlighting tonight for a few Bunnies & Hares , so we needed aa easy set & forget K.I.S.S feed, so l could concentrate on breaking my record for how far l could throw spanners & teaching the Hounds new swear words , so l did 2 of the Chooks in the Smoker for a early tea tonight ,with roast veg's & left overs will make some tasty sandwiches/snacks for Lunch /Smoko the next couple of days .

IMO the difference/Benefit in taste of Free Range Chooks & eggs is one of the most noticeable of any meat

[Fat belly Dog]

Getting practice in for future off-grid living and camping trips, The weber BabyQ getting the job done on a pork belly roast. Didnt quite get the crackle factor so longer on full noise high heat next time.

[veitnamcam]

Battered blue cod and bacon/onion/chilli/ cheese stuffed potatoes.




Pro tip cut up and add chilly while non chilly eating wife is not looking.

[tamamutu]

Restaurants would have a hard time making their kai look as good as that, well done.

[bunji]

Had our Sausage & Salami making session over the last couple of days & while we had all the proper gear out, l finally got to try doing Wapiti Pastrami from my Bull last year ,bloody good stuff & will definitely do it this year again ,will have a few meals of it & Vak Pak the rest for feeds on hunts in the Jet Boat over the Roar.

Nearly had a disaster, l left it to cool on a rack inside our boats big Chilly Bin, l had out to unpack & the missus forgot to close the lid while we had a cup of tea ,l came back out to the outside kitchen to find 3 dogs all standing around it salivating & looking at each other urging each other to have a go first ,the guilty looks as l walked around the Pizza Oven were a classic .

[Beaker]

So found a packet of risotto rice I brought a few months ago, and decided it was time to have a crack.
I don't know why I was hesitant at trying a risotto, easy as!
Butter and oil, onion in. Slow cook till clear. Add 2 cups rice (to much for future, 1 cup for 2 adults and 2 kids), didn't have time to make some stock, so improvisation is key, 2 T chicken stock powder, pepper powder, bit Japanese pepper, bit of turmeric and some garlic powder). Cook for a bit while jug boils. Add water, about 2 cups. Stir, and cook down till just about dry, and water about a 1/2 cup, stir. Cook down, add about 1/2 cup boiling water. Stir. Cook down. Add water, about 1/2 cup. Stir. Cook down......... Repeat........ Lots....
When when rice is just about cooked, add prawns. Then add about 25gms butter, and a really good hand full of grated parmasan cheese. Mix up and serve.
I did fry up some scallops to add on the the top. Plus added feta cheese and tomatoes.


This was the boys plate.

Tasted bloody great. Would add some sliced chilli next time

[Beaker]

Did a pork hock again. Asian style.
Rock sugar in oil to caramelise



Then add all of this (spring onion, garlic, ginger, star anise, clove, chilli, salt, Sichuan pepper)


Add cut up pork hock, and water to cover. Cook for 3 hours. Turn off. Then another 2 hours when ready to eat. Very nice.

[veitnamcam]

Did a pork hock again. Asian style.
Rock sugar in oil to caramelise
Attachment 189709
Attachment 189710

Then add all of this (spring onion, garlic, ginger, star anise, clove, chilli, salt, Sichuan pepper)
Attachment 189711

Add cut up pork hock, and water to cover. Cook for 3 hours. Turn off. Then another 2 hours when ready to eat. Very nice.
Attachment 189712

You certainly come up with some amazing combinations of ingredients most of which I have never heard of.
I hope I one day have the pleasure of sharing a meal with you.
I have a pretty broad palette but my cookng skills are pretty kiwi.

[Beaker]

You certainly come up with some amazing combinations of ingredients most of which I have never heard of.
I hope I one day have the pleasure of sharing a meal with you.
I have a pretty broad palette but my cookng skills are pretty kiwi.

Mate, more than keen.

You've travelled, it's just my take on eatting stuff from where I've been. (and liked, pigs intestine is one I know I don't like....) And a bit of Google to try and recreate ....

And there is nothing wrong with kiwi cooking. We have some of the best raw products. And kiwi means don't fuck with it to much. John Dory fried, top 3 in my list. (peking duck and pork belly to round out the 3 - raw bluff oysters, salmon sashimi, fried chicken thigh, pig feet, frogs legs deep fried with chilli, koew toew noodles, the list goes on....)

Oh and pancakes are my nemesis, burnt or raw. Bastard things.

Oh and salt. Makes everything taste good.
And chilli....

[veitnamcam]

Yes pancakes are barstards.....rather have a steak or raw oyster or both.