Recipes, home grown goodness, BBQing and food stuff
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@R-L said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat you beaut... Who's a good dogmeat!!? Yes you arrrre!!! Aaaah crumpets.
Careful now he’s old your (suck it @Bones ) likely to get him all excited and risk a medical emergency..
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@R-L said in Recipes, home grown goodness, BBQing and food stuff:
@Virgil said in Recipes, home grown goodness, BBQing and food stuff:
your
Goddammit
Not sure what your on about.
Your nearly as bad as @Bones sorry I mean Boney.. -
Made some feijoa and chilli chutney today (although with the amount of chilli the recipe called for, it may as well have been called feijoa and onion, although I did increase the chilli content)
Had to simmer for alot longer than normal as the feijoa was defrosted from last years crop, so not sure how it will turn out,but seems to have a nice flavour with good warmth.
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@barbarian recipe? Great work, by the way
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@barbarian made one last weekend and it was awesome.
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Also seafood paella last night.
And a pork scotch fillet in the slow cooker tonight.
God I love food
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@barbarian said in Recipes, home grown goodness, BBQing and food stuff:
About 15 pages ago someone was talking about rice pudding, and it piqued my curiosity. Have never made it so thought I'd give it a crack.
Holy moly it turned out well. Very easy to make and it won over my skeptical in-laws. Looked pretty good too:
Rice gets a bad rap. I never grew up with it, but I like the taste of the baked rice pudding. I also love all of the asian style sago variants that use things like coconut, puffed rice, mango and pineapple. Lighter and delicious
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I did a three bone ribeye late last week and only took a video of it and I can't upload it.
Reverse seared (about 2 hours @ 200f on hickory, rested for another couple of hours until guests arrived and then seared over coals)
It was perfect and video showed it nicely. I can't make video small enough to upload even if reduced to 1 second.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo pause and screen shots?
Yeah I tried that but for some reason my phone is no longer giving me the size option before upload so it tries to upload large rather than medium. Annoys me as I don't understand how that function just disappears
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
I did a three bone ribeye late last week and only took a video of it and I can't upload it.
Reverse seared (about 2 hours @ 200f on hickory, rested for another couple of hours until guests arrived and then seared over coals)
It was perfect and video showed it nicely. I can't make video small enough to upload even if reduced to 1 second.
Ribeye is such a beautiful cut, and reverse searing gives you perfect slices all the way through
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@barbarian recipe? Great work, by the way
Thanks! This was what I used: https://www.delicious.com.au/recipes/rice-pudding-raspberries-dessert-mike-mcenearney/wfv15hq8
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@barbarian said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@barbarian recipe? Great work, by the way
Thanks! This was what I used: https://www.delicious.com.au/recipes/rice-pudding-raspberries-dessert-mike-mcenearney/wfv15hq8
what a flash murri!
1/2 cup sugar
2L milk
2/3 cup rice
grated nutneg
splash of vanillacook at 150 for a couple of hours, until creamy.
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The paella was some of my best work too. It's sort of made up, so i'll try the recipe
Get some prawns (i just use prawn meat), fish (cut into small pieces) calamari rings, and scallops. About 250gm of each. Put in separate bowls, and add a splash of oil, S&P, and chilli powder
Slice some good quality chorizo, and dice an onion. Fry off the chorizo quickly, to give it a bit of char, improves flavour and texture. set aside. Fry off the onion, when basically done add garlic (about 5 cloves, up to you how much), then a tin of tomatoes, a decent teaspoon of chilli (i use jar stuff until mine are grown) 2 cups of rice, and 2 cups of fish stock.
When rice has started to cook, add back the chorizo. stir occasionally, but try to leave the outside on the edge of the pan so it chars and crusts up. Add the seafood at different times, according to how long it takes to cook. Fish first. Scallops 2nd. Prawns and calamari last.
This is where i differ from most recipes. i keep adding stock. Saturday i probably used about 4.5 cups of stock. It cooks the seafood better, and ensures your rice is cooked too.
Last 5 mins add a cup of peas. serve when yur rice and your seafood is cooked. Probably 40 mins in total. Seafood is better slightly under than slightly over.
Should be nice and spicy, with fully cooked rice, and firm seafood for texture. Ideal is a nice crust around the outside.
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
The paella was some of my best work too. It's sort of made up, so i'll try the recipe
Get some prawns (i just use prawn meat), fish (cut into small pieces) calamari rings, and scallops. About 250gm of each. Put in separate bowls, and add a splash of oil, S&P, and chilli powder
Slice some good quality chorizo, and dice an onion. Fry off the chorizo quickly, to give it a bit of char, improves flavour and texture. set aside. Fry off the onion, when basically done add garlic (about 5 cloves, up to you how much), then a tin of tomatoes, a decent teaspoon of chilli (i use jar stuff until mine are grown) 2 cups of rice, and 2 cups of fish stock.
When rice has started to cook, add back the chorizo. stir occasionally, but try to leave the outside on the edge of the pan so it chars and crusts up. Add the seafood at different times, according to how long it takes to cook. Fish first. Scallops 2nd. Prawns and calamari last.
This is where i differ from most recipes. i keep adding stock. Saturday i probably used about 4.5 cups of stock. It cooks the seafood better, and ensures your rice is cooked too.
Last 5 mins add a cup of peas. serve when yur rice and your seafood is cooked. Probably 40 mins in total. Seafood is better slightly under than slightly over.
Should be nice and spicy, with fully cooked rice, and firm seafood for texture. Ideal is a nice crust around the outside.
Do you do it in a paella dish or just a standard pan?
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
The paella was some of my best work too. It's sort of made up, so i'll try the recipe
Get some prawns (i just use prawn meat), fish (cut into small pieces) calamari rings, and scallops. About 250gm of each. Put in separate bowls, and add a splash of oil, S&P, and chilli powder
Slice some good quality chorizo, and dice an onion. Fry off the chorizo quickly, to give it a bit of char, improves flavour and texture. set aside. Fry off the onion, when basically done add garlic (about 5 cloves, up to you how much), then a tin of tomatoes, a decent teaspoon of chilli (i use jar stuff until mine are grown) 2 cups of rice, and 2 cups of fish stock.
When rice has started to cook, add back the chorizo. stir occasionally, but try to leave the outside on the edge of the pan so it chars and crusts up. Add the seafood at different times, according to how long it takes to cook. Fish first. Scallops 2nd. Prawns and calamari last.
This is where i differ from most recipes. i keep adding stock. Saturday i probably used about 4.5 cups of stock. It cooks the seafood better, and ensures your rice is cooked too.
Last 5 mins add a cup of peas. serve when yur rice and your seafood is cooked. Probably 40 mins in total. Seafood is better slightly under than slightly over.
Should be nice and spicy, with fully cooked rice, and firm seafood for texture. Ideal is a nice crust around the outside.
Do you do it in a paella dish or just a standard pan?
i have a big paella pan
