Recipes, home grown goodness, BBQing and food stuff
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Those look awesome, I might make some for our next monthly (after lockdown) potluck. Can you substitute the sour cream? Also I wonder if they'd work with Kumara too?
So long as it is mashed, I don't see why not. 3 cups of mash I should have said.
Surely normal cream would sub in for sour cream, or Crème Fraiche?
and super simple to make!!!
Yeah, I don't eat sour cream so never have it in the house. I might experiment with the kumara this weekend since I'm not in Byron Bay for Bluesfest as I was supposed to be!
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@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Those look awesome, I might make some for our next monthly (after lockdown) potluck. Can you substitute the sour cream? Also I wonder if they'd work with Kumara too?
So long as it is mashed, I don't see why not. 3 cups of mash I should have said.
Surely normal cream would sub in for sour cream, or Crème Fraiche?
and super simple to make!!!
Yeah, I don't eat sour cream so never have it in the house. I might experiment with the kumara this weekend since I'm not in Byron Bay for Bluesfest as I was supposed to be!
Let the mash (Kumara or Spud) cool a bit so it doesn't cook he egg when you mix it all together.
Cook at 200 for 35 mins
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Those look awesome, I might make some for our next monthly (after lockdown) potluck. Can you substitute the sour cream? Also I wonder if they'd work with Kumara too?
So long as it is mashed, I don't see why not. 3 cups of mash I should have said.
Surely normal cream would sub in for sour cream, or Crème Fraiche?
and super simple to make!!!
Yeah, I don't eat sour cream so never have it in the house. I might experiment with the kumara this weekend since I'm not in Byron Bay for Bluesfest as I was supposed to be!
Let the mash (Kumara or Spud) cool a bit so it doesn't cook he egg when you mix it all together.
Cook at 200 for 35 mins
Cheers - I might add bacon too.
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@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Those look awesome, I might make some for our next monthly (after lockdown) potluck. Can you substitute the sour cream? Also I wonder if they'd work with Kumara too?
So long as it is mashed, I don't see why not. 3 cups of mash I should have said.
Surely normal cream would sub in for sour cream, or Crème Fraiche?
and super simple to make!!!
Yeah, I don't eat sour cream so never have it in the house. I might experiment with the kumara this weekend since I'm not in Byron Bay for Bluesfest as I was supposed to be!
Let the mash (Kumara or Spud) cool a bit so it doesn't cook he egg when you mix it all together.
Cook at 200 for 35 mins
Cheers - I might add bacon too.
I would assume that it would need to be cooked first to give the extra crispy element
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Those look awesome, I might make some for our next monthly (after lockdown) potluck. Can you substitute the sour cream? Also I wonder if they'd work with Kumara too?
So long as it is mashed, I don't see why not. 3 cups of mash I should have said.
Surely normal cream would sub in for sour cream, or Crème Fraiche?
and super simple to make!!!
Yeah, I don't eat sour cream so never have it in the house. I might experiment with the kumara this weekend since I'm not in Byron Bay for Bluesfest as I was supposed to be!
Let the mash (Kumara or Spud) cool a bit so it doesn't cook he egg when you mix it all together.
Cook at 200 for 35 mins
Cheers - I might add bacon too.
I would assume that it would need to be cooked first to give the extra crispy element
Yeah, I'll cook up a bunch for breakfast on Saturday morning and then use what doesn't get eaten.
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@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Those look awesome, I might make some for our next monthly (after lockdown) potluck. Can you substitute the sour cream? Also I wonder if they'd work with Kumara too?
So long as it is mashed, I don't see why not. 3 cups of mash I should have said.
Surely normal cream would sub in for sour cream, or Crème Fraiche?
and super simple to make!!!
Yeah, I don't eat sour cream so never have it in the house. I might experiment with the kumara this weekend since I'm not in Byron Bay for Bluesfest as I was supposed to be!
Let the mash (Kumara or Spud) cool a bit so it doesn't cook he egg when you mix it all together.
Cook at 200 for 35 mins
Cheers - I might add bacon too.
I would assume that it would need to be cooked first to give the extra crispy element
Yeah, I'll cook up a bunch for breakfast on Saturday morning and then use what doesn't get eaten.
Photos bro!! I've learnt so much from everyone on this thread.
Looking forward to see how @Crucial 's Lemon things turn out (I did lime though) Will also post photo of finished product.
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo I'd love to see your before and after weight stats for lockdown.
Your food looks off the scale awesome.
I am eating less and doing exercise. Just that I am able to cook more.
I make sure I eat off a bread plate so my portion sizes remain small
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Tonight’s feast is a lamb tagine to be cooked by Ms Cato no1. Her go to recipe is usually a microwaved shop bought curry so this could be interesting. She is also going to make some flatbreads to go with it. We shall see.
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@canefan ooooo ... does it taste pastrami or corned beef?
I'm one of the weird people who love pastrami but hate corned beef! Odd given they are so close.
You soak and rinse the silverside in water for 12 hours. Its still salty but I reckon it tastes more like pastrami than corned beef. But I might have to eat more to be sure....
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Just smashed meal #1 from some pulled pork we made today. Nearly 6 hours cooking, slow and low. Full of citrus and plenty of toasted and ground spices. Wife did a pickled salad to have with it. Oh man, when you get it just falling apart all that time and anticipation is worth it!
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
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.
When I did my bread making class last year the instructor had us add polenta to the baking try when doing a fougasse, so it got a nice crispy underside.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
When in Indonesia on the way back to NZ I went to a cooking class from a guy in his local warung to learn various paste mixes and how to try and get that same taste as the local food.
He had set up to get you hands on grinding the ingredients by hand then cooking something with them.
No doubt @voodoo has seen these, but I'd love to get my hands on one in NZWorks way better than a European style pestle and mortar.
The rougher granite makes quick work and the shaped pestle is comfortable in the hand.The ones he had were bigger as well so you could really get going on them without flicking everything out the side
I love mine! It big and coarse but I like the look of the picture of that.
I put my hand on the board for size reference.
Bro I've seen your hand holding a beer on facebook. That as a reference point does not help much except that is possibly a toilet sized mortar.
