Recipes, home grown goodness, BBQing and food stuff
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life Yep. Goat is massively under-rated, although to be fair, I only like it slow-cooked. I watched a Jamie Oliver show where he did goat cutlets on the BBQ and they didn't spin my wheels.
If you know of anyone that knows a dairy goat farmer, you can get Dairy goat "lamb" equivalent really cheap. This doesn't require a slow cook. It's like a lovely lamb
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Had to adjust the bread recipe yesterday as I scored a 5kg bag of whole meal flour.
It’s great for feeding the starter but acts differently (the bran can absorb more water and disrupt the strength of the dough)
Have ended up at about a 45% whole meal loaf including starter which didn’t quite have the oven spring of my usual but is pretty good.
This will extend the number of loaves left in the flour supply considerably
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo I have a go to vindaloo recipe I've been using for over 30 years. It's hard copy but when I get home I will transcribe it - if I can be arsed
Awesome mate, even take a photo and upload it if easier?!
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I maybe cooking more but I'm not eating more and I may even still be losing weight.
Be that as it may, this morning I have got a baby goat shoulder out of freezer and it is prepped and marinating in fridge for 24 hours with the following all put through the blender to a paste.
3 inches of Ginger
4 fresh long red chillis (Off my plant)
2 Habaneros (off my plant)
8 cloves of garlic
A big bunch of parsley
A handful of rock salt
Half (?) a cup of Olive oil.Smeared all over the shoulder and now we wait.
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@Hooroo when you blend your chillies, is that whole or do you de-seed some/all?
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@taniwharugby said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo when you blend your chillies, is that whole or do you de-seed?
Whole.
@canefan Wait one. (incoming)
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
3 inches of Ginger
how often is the missus getting that @Hooroo ?
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo never had a goat shoulder, in fact only ever had goat in a curry. Occurs to me i have absolutely no idea what goat meat tastes like unflavoured
This (not being wild) is very much like lamb
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@Crucial I began a starter last week and it just doesn't seem to be fermenting? Any advice appreciated.
I've been making normal bread but I do like a sourdough and have wanted to crack on with a starter for ages.
Really would like to retrieve the situation as to date it is the only one of my lockdown projects that I have started.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial I began a starter last week and it just doesn't seem to be fermenting? Any advice appreciated.
I've been making normal bread but I do like a sourdough and have wanted to crack on with a starter for ages.
Really would like to retrieve the situation as to date it is the only one of my lockdown projects that I have started.
What have you done so far to make your starter?
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6 days of feeding 50 gms high grade flour and 50 gms tepid water every 24 hours then leaving semi covered at room temperature.
I'm getting a few bubbles but that is it. Bastard ants are keen on it though. In 25 years barely seen an ant. Now the kitchen is over-run.
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan and finally in the fridge after this
I can't wait for the end cook money shot. How will it be cooked?
Undecided. Either on the weber using snake method or in slow cooker/dutch oven. I will decide tomorrow morning. I'm leaning more the slow cooker/dutch oven as I want a sauce from it which won't be so prevalent if done in the WSM or Kettle.
I really want a big green egg or something to do this in
