Recipes, home grown goodness, BBQing and food stuff
-
-
@shark said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Trying not to sound critical, but shouldn't all that fat have rendered down during the cook? To be fair it's a big old fat cap though.
No, Usually if doing on a smoker for all those hours, you would trim away the majority of this fat
-
@Crucial I had so many over summer they ended up being left and pretty much turned into lemons haha
which is good cos my lemon tree didnt produce much, grapefruit has alot of fruit this year waiting to ripen, loves me some grapefruit juice!
-
@shark said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo So you just left it on?
Yes, bearing in mind that this was cur into thirds in the end and done in slowcooker with a homemade BBQ sauce. I am going to do the low and slow thing with a whole brisket on Sunday or maybe Monday.
-
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@shark said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo So you just left it on?
Yes, bearing in mind that this was cur into thirds in the end and done in slowcooker with a homemade BBQ sauce. I am going to do the low and slow thing with a whole brisket on Sunday or maybe Monday.
Ahhh gotcha! Sorry, I thought for some reason you were smoking it and thought it was an odd result! Can't wait to see how the whole brisket looks.
-
By the way, I'm currently savouring the aroma coming off a beef cheek rendang in my slow cooker. One of my absolute favourites. I love slow-cooked beef cheeks fullstop, but with rendang sauce (yes, a sauce as opposed to a dry rendang because my family needs the coconut cream to dilute the heat a bit) they're sublime.
-
@shark said in Recipes, home grown goodness, BBQing and food stuff:
By the way, I'm currently savouring the aroma coming off a beef cheek rendang in my slow cooker. One of my absolute favourites. I love slow-cooked beef cheeks fullstop, but with rendang sauce (yes, a sauce as opposed to a dry rendang because my family needs the coconut cream to dilute the heat a bit) they're sublime.
Recipe please!
-
-
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@shark said in Recipes, home grown goodness, BBQing and food stuff:
By the way, I'm currently savouring the aroma coming off a beef cheek rendang in my slow cooker. One of my absolute favourites. I love slow-cooked beef cheeks fullstop, but with rendang sauce (yes, a sauce as opposed to a dry rendang because my family needs the coconut cream to dilute the heat a bit) they're sublime.
Recipe please!
I use a paste. It's more method than recipe. I find with any recognised curry paste it's not worth the effort to make them when delicious commercial versions are available. Bit different if making something you can't buy pre-made by a good brand. The best rendang paste I've used is Ayam (jar) but the one on at the moment is Indofood (packet) and at this stage (reducing) it doesn't have the same punch, or coconut hit so I might add some dessicated coconut.
Making a rendang this way is piss-easy. I get two large beef cheeks and either cut into thirds each, or if particularly large I'll quarter them. Pre-heat a slow cooker on high and once hot add the paste. Once fragrant, add the cheeks and turn down to low. Add coconut cream to cover and cook for up to 24 hours, or until the cheeks threaten to break apart when you move them. At this point take them out and allow to cool. Reduce the sauce by half in a pot and then slow to a low temp and around 15 minutes prior to serving add the cheeks back in to gently reheat. Serve over / next to white jasmine rice (could be coconut rice, with some chopped coriander through it for colour) and steamed green beans. Garnish with sliced toasted almonds and a little more coriander, if you're not a hater.
The best bit about this is the leftovers. The more you re-heat this dish the better it seems to get! Keep the rice separate though or it'll get all claggy, re-heat in the work cafeteria microwave and wait for your co-workers to start salivating!
-
@shark i agree about the quality of the store bought options but I almost always make my own pastes. I genuinely find spending a couple of hours peeling, chopping and pounding away with the pestle and mortar immensely satisfying and quite cathartic.
My rendang paste has about 15 ingredients. Probably doesn't taste that different to Ayam's but I just love the whole process.
-
-
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
I've got my cheat's pastrami on deck today. Quite curious to see how it turns out
You've got them on the wrong side of the lid...…
Wow thanks for letting me know!
-
A little addition to the roast spuds discussion.
I use @MajorRage method and, yes, canola / rapeseed oil - throw in some raw polenta grains at the shaking stage. Extra crunchy crust. Done this way spuds have become a family favourite and I am told (not asked) to add polenta every time now.
Those of you with the mash versing (@booboo ) roast discussion - I also have to do both these days. Difficult bastards all over the place it seems.
-
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@shark i agree about the quality of the store bought options but I almost always make my own pastes. I genuinely find spending a couple of hours peeling, chopping and pounding away with the pestle and mortar immensely satisfying and quite cathartic.
My rendang paste has about 15 ingredients. Probably doesn't taste that different to Ayam's but I just love the whole process.
I generally love the prep side of cooking; it really relaxes me. But one thing I can't stand is using a pestle and mortar, and I also despise having to get out, set up, clean and put away a food processor for the sake of a paste. Any amount of chopping, stirring, folding, blending, trimming etc etc is all good, but no thanks to the aforementioned two
-
@shark said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@shark i agree about the quality of the store bought options but I almost always make my own pastes. I genuinely find spending a couple of hours peeling, chopping and pounding away with the pestle and mortar immensely satisfying and quite cathartic.
My rendang paste has about 15 ingredients. Probably doesn't taste that different to Ayam's but I just love the whole process.
I generally love the prep side of cooking; it really relaxes me. But one thing I can't stand is using a pestle and mortar, and I also despise having to get out, set up, clean and put away a food processor for the sake of a paste. Any amount of chopping, stirring, folding, blending, trimming etc etc is all good, but no thanks to the aforementioned two
I love a smash about in a P&M! Mine is quite large though so can really get amongst.
I think I like doing these sorts of things like blitzing a paste if I have grown the ingredients myself. I have hundreds of chillies that I don't know what to do with so am always looking for a recipe for them
-
-
@shark said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo I'm the guy who puts chilli in / hot sauce on pretty much anything it'll work with
Feel free to freeze a bunch and courier to me when we're post-lockdown and I'll whip up some chilli jam and stuff!I promised some to @taniwharugby too but realise I don't have courier bags at home. Will definitely send a bunch down your way. They travel well fresh.
-
@shark said in Recipes, home grown goodness, BBQing and food stuff:
pretty much anything it'll work with
er, it works with pretty much anything!
