Recipes, home grown goodness, BBQing and food stuff
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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.
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
i made beef cheeks for the first time about a month ago, fuck they were good. Real simple braising liquid and it was ace. So soft, and so rich.
Whenever I get a chance (i.e. I'm the only one that will eat it) I do this fucking simple but delicious one from good old Gordo.
Gordon Ramsay’s Slow Braised Beef Cheeks with Pappardelle
This is such a lovely dish. I saw Gordon Ramsay preparing this dish on Youtube and knew I had to do this. It’s going to be in the oven for 4hours so plan ahead! Everyone love this and I will …
Edit: I often just have it with mash and greens though. Makes good pie filling too.
Oh and spuds - my ma always used to do roast and mash with a roast dinner. That's my "treat" roast once every couple of months now.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Bones how's that Apple butter coming bro?
Still waiting for the cow to finish all the apples and haven't managed to line up one of those fairground whirly-gig things for spinning the cow from the carnies because of covid.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Bones how's that Apple butter coming bro?
Still waiting for the cow to finish all the apples and haven't managed to line up one of those fairground whirly-gig things for spinning the cow from the carnies because of covid.
I've said it before and I'll say it again
Good things take time
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That reminds me ... if anybody is feeling overly lardy and indulgent, try making roasted smashed potatoes ..
Basically par boil them til they are falling apart, drain, then add shit loads of oil (canola for me as above), loads of salt and pepper, then shake the shit out of the pot. Pour onto the roasting tray and the smaller bits, squeeze into balls.
Then roast is normal. AT the end you get something that is probably 50% fat, but jesus it's awesome.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@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.
Fuck that made me laugh
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@MajorRage also reminds me of this I stumbled on the other day. S'funny the simple things that I don't even think of that would make something yum.
Smashed roasties
Boiling the potatoes for longer, then smashing them, makes for more surface area, meaning golden brown beauties and extra crispy bits everyone will love!
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Bones how's that Apple butter coming bro?
Still waiting for the cow to finish all the apples and haven't managed to line up one of those fairground whirly-gig things for spinning the cow from the carnies because of covid.
I've said it before and I'll say it again
Good things take time
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
That reminds me ... if anybody is feeling overly lardy and indulgent, try making roasted smashed potatoes ..
Basically par boil them til they are falling apart, drain, then add shit loads of oil (canola for me as above), loads of salt and pepper, then shake the shit out of the pot. Pour onto the roasting tray and the smaller bits, squeeze into balls.
Then roast is normal. AT the end you get something that is probably 50% fat, but jesus it's awesome.
Done that. It's unreal. And you get a great mix of texture
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Good news everyone! My wife found that little local supermarket here in QT, and sent me there to get meals for the next fee days. It's a bit light on many things, but when rummaging around the meat section (with my eyes of course), I found this little beauty! Dunno why they stole the bone out of it, but beggars can't be choosers!
I've done it the Greek way with stuff I had, garlic, rosemary and lemons.
Roll on 8.30pm!
After shot too please. Looks fantastic already.
Ok, here we go:
Dinner for 1 = no need for non-potato veggies...
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I know the following is pretty basic stuff, but perhaps something easier some might enjoy! Some regulars for us...
Cajun Chicken Gumbo
An authentic Louisiana casserole with Creole spices, veggies, ham and a rich sauce - a one pot-with bite
Sauerkraut Soup (I don't quite follow the ingredients to the letter but pretty similar)
Ingredients
1 pound smoked sausage, such as kielbasa, diced
1 large onion, finely chopped
1 rib celery, finely chopped
1 tablespoon minced garlic
1 cup hard cider
1 (32-ounce) jar sauerkraut, drained and rinsed briefly
8 cups canned low-sodium chicken broth
1 cup peeled and cubed potatoes
3 sprigs fresh thyme
1/2 teaspoon freshly ground black pepperDirections
Heat a large soup pot over medium-high heat and add the sausage. Cook until the sausage is caramelized and the fat is rendered, 4 to 6 minutes. Add the onions and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the cider and cook until almost completely reduced. Add the sauerkraut, broth, potatoes, thyme and pepper and bring to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, until potatoes and sauerkraut are very tender and the broth is flavorful, 45 minutes to 1 hour. Taste and adjust the seasoning, if necessary. Serve immediately, with hot, crusty bread on the side.Slow Cooker Steak Soup
Ingredients
1kg Casserole Steak (take your pick)
1/4 cup of flour
1tspn salt
1 packet Maggi French Soup mix (or similar)
1 Onion (sliced)
2tbspn tomato paste
1tbspn worcestershire
1 litre beef stock
2tbspn "crushed-ish" peppercorns
1 cup pasta (Conchiglie, Ditalini, Penne work well)In a slow cooker, toss the beef, flour and salt until beef is covered.
Add the soup mix, onion, paste, worcestershire, stock and peppercorns and mix.
Cover and cook on low for 8 hours.
Cook the pasta as required and throw in the soup for 20 minutes before serving (we often just leave the pasta out). -
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Wow. Lime works!!! Really well. Thanks @Crucial this is easily made and tastes sooooo good.
A little cheffie trick to get rid of those bubbles is to just run a blow torch over the top quickly before cooling.
Other than that they look awesome. -
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Wow. Lime works!!! Really well. Thanks @Crucial this is easily made and tastes sooooo good.
A little cheffie trick to get rid of those bubbles is to just run a blow torch over the top quickly before cooling.
Other than that they look awesome.The bubbles are there for rustic homemade purposes!
Great tip, cheers. Will try and remember that as we have a blow torch for brulee etc.
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OK, so daughter No1 came through and we had a really nice lamb tagine, spicy and full of flavour but without excessive heat. Could have done with some fruit in it but on the whole very good. She also baked some form of half leavened bread which she put some chilli oil into the mix. Fantastic result and complimented the tagine wonderfully.
No pictures I'm afraid as it just looked like a brown mess.
I had a glass or two of Chateau Peuch-Haut, Tete de Belier 2015 with it, which stood up to the spice very well. Now I have to think of something for tomorrow that will also suit the wine as only half a bottle went due to Mrs Cato being on a lenten eschewment of alcohol. Sort of a detox and sort of a lose weight thing but in truth she'd be better off foregoing chocolate for the latter.
No, I have not pointed that out.I may be a fool but I ain't no suicide.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
OK, so daughter No1 came through and we had a really nice lamb tagine, spicy and full of flavour but without excessive heat. Could have done with some fruit in it but on the whole very good. She also baked some form of half leavened bread which she put some chilli oil into the mix. Fantastic result and complimented the tagine wonderfully.
No pictures I'm afraid as it just looked like a brown mess.
I had a glass or two of Chateau Peuch-Haut, Tete de Belier 2015 with it, which stood up to the spice very well. Now I have to think of something for tomorrow that will also suit the wine as only half a bottle went due to Mrs Cato being on a lenten eschewment of alcohol. Sort of a detox and sort of a lose weight thing but in truth she'd be better off foregoing chocolate for the latter.
No, I have not pointed that out.I may be a fool but I ain't no suicide.
I liked your entire post but apart from lemon and lime, I hate hot savoury fruit
