Recipes, home grown goodness, BBQing and food stuff
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Tamarillo are very temperature sensitive, don't like frost, IIRC (I have a client that grows them commercially) there aren't a huge amount of them being grown commercially around NZ.
I love feijoa, but my cnuty trees decided to produce f-all this season, which is why I used frozen stuff for my chutney.
Any excess fruit I freeze, so got plum, Apple, peach and feijoa (from last year) in the freezer at moment.
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@taniwharugby didn't a lot of the tamarillos get some sort of disease too? Shame because I love them. The traditional varieties are fine but Tango are delicious
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Simple leg of lamb on the charcoal tonight, served with cardamom rice and gravy. Nom nom nom. Best beloved did a almond citrus coconut cake with honey and mint syrup.
Fit. Fat. Happy.
blinded by the flash, but
and
Looks mint, haven't done a leg in years. Did you just slice that up? Assume it didn't fall apart.
I did a shoulder the other night in this bnb, was bloody average as the over just couldn't hold the heat and there was no dutch oven or even foil to work with me. So disappointing.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Simple leg of lamb on the charcoal tonight, served with cardamom rice and gravy. Nom nom nom. Best beloved did a almond citrus coconut cake with honey and mint syrup.
Fit. Fat. Happy.
blinded by the flash, but
and
Looks mint, haven't done a leg in years. Did you just slice that up? Assume it didn't fall apart.
I did a shoulder the other night in this bnb, was bloody average as the over just couldn't hold the heat and there was no dutch oven or even foil to work with me. So disappointing.
Lamb leg definitely best hot and fast imho
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Simple leg of lamb on the charcoal tonight, served with cardamom rice and gravy. Nom nom nom. Best beloved did a almond citrus coconut cake with honey and mint syrup.
Fit. Fat. Happy.
blinded by the flash, but
and
Looks mint, haven't done a leg in years. Did you just slice that up? Assume it didn't fall apart.
I did a shoulder the other night in this bnb, was bloody average as the over just couldn't hold the heat and there was no dutch oven or even foil to work with me. So disappointing.
Lamb leg definitely best hot and fast imho
spot on.
So full though, 15km on the rower and a bike ride is just breaking even with the shit we're eating and drinking. Totally worth it though
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Simple leg of lamb on the charcoal tonight, served with cardamom rice and gravy. Nom nom nom. Best beloved did a almond citrus coconut cake with honey and mint syrup.
Fit. Fat. Happy.
blinded by the flash, but
and
Looks mint, haven't done a leg in years. Did you just slice that up? Assume it didn't fall apart.
I did a shoulder the other night in this bnb, was bloody average as the over just couldn't hold the heat and there was no dutch oven or even foil to work with me. So disappointing.
Lamb leg definitely best hot and fast imho
I'd agree, but haven't done one in years
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Simple leg of lamb on the charcoal tonight, served with cardamom rice and gravy. Nom nom nom. Best beloved did a almond citrus coconut cake with honey and mint syrup.
Fit. Fat. Happy.
blinded by the flash, but
and
Looks mint, haven't done a leg in years. Did you just slice that up? Assume it didn't fall apart.
I did a shoulder the other night in this bnb, was bloody average as the over just couldn't hold the heat and there was no dutch oven or even foil to work with me. So disappointing.
Lamb leg definitely best hot and fast imho
I'd agree, but haven't done one in years
I don't do it that often. But stuffing the leg with anchovy and garlic before roasting is a delicious joint to eat
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Mother In Law has moved in with us for a couple of weeks and as it was mothers day I said I would cook what ever she liked. Bless her when she ask for a shoulder of Pork.
Man did it turn out awesome and soooo much crackle. I only ever crush up fennel seeds/Rock salt/Pepper corns as a last second rub into the scoring of the skin.
Into over at 220C for 30 mins which does the crack and then down to 140C until cooked. I love shoulders of meat over standard legs.
It was mentioned at the end that it was the first time in her life that she had as much crackle as she could possibly eat. That made me happy.
Great for Meat and gravy sammies today!
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did that reverse sear thing on a bit of Rib Fillet on saturday. It was pretty bloody good. Definitely gives a different texture.
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
did that reverse sear thing on a bit of Rib Fillet on saturday. It was pretty bloody good. Definitely gives a different texture.
More consistent cooking throughout mate? Its the only way to go when cooking whole hunks of steak I reckon, unless you decide to go sous vide.
Made beef Wellington for Mrs CF last night. Tasted great with mushroom duxelle, chicken liver pate and prosciutto. Only disappointment was the soggy bottom. I will take it as a challenge to do better next time
I wonder if air drying the meat overnight might reduce the moisture without hugely affecting the inside juiciness?
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
On closer inspection of the leftovers at lunch, base pastry was intact, it tore off from the rest of the casing during slicing. Anyone have suggestions as to avoiding this? It was shop bought pastry sheets. Maybe too thin?
that's the issue I've had too - no real answer. I have looked at cooking on a rack, but never got around it ...
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
On closer inspection of the leftovers at lunch, base pastry was intact, it tore off from the rest of the casing during slicing. Anyone have suggestions as to avoiding this? It was shop bought pastry sheets. Maybe too thin?
that's the issue I've had too - no real answer. I have looked at cooking on a rack, but never got around it ...
The crepe is meant to help but I couldn't be bothered. If it is too thick it will be doughy. My mate suggests pre baking an extra pastry base to sit inside the casing. Might try that. By the way, Wellington filled rolls the day after are fucking boss
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
On closer inspection of the leftovers at lunch, base pastry was intact, it tore off from the rest of the casing during slicing. Anyone have suggestions as to avoiding this? It was shop bought pastry sheets. Maybe too thin?
Could be a number of things.
It looks from the photo that you have allowed steam out of the top so I will discount that one.
The pastry near the mushroom also looks ok so the mushrooms were probably not too wet although the moisture will run to the bottom.
Did you egg wash the inside of the pastry? that can help form a moisture barrier.
Another thing is to get the baking sheet hot before cooking and sitting the finished product on a rack after cooking.
The most important is to cook the meat until almost done, rest and cool well before wrapping. You should only be cooking the pastry and warming the meat through in the final oven.
They are a pig to get perfect , especially with a large piece
