Recipes, home grown goodness, BBQing and food stuff
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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 -
@Crucial 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?
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 pieceMushroom was dry I think. I did egg wash the inside. The meat was chilled at each stage; searing and wrapping.
Wellington was refrigerated before baking. Only thing I didn't do was preheat the tray. I reckon a smaller fillet would help. Still tasted amazing -
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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:
Still tasted amazing
they always do. I agree on skipping the foie gras, by the way, it's just so rich anyway.
Did you use the seriouseats recipe? That's a good'un
I modified Gordon Ramsay's one among others. I will respectfully disagree about the pate. That and the prosciutto made it super luxurious and I was pleased with it
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial 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?
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 pieceMushroom was dry I think. I did egg wash the inside. The meat was chilled at each stage; searing and wrapping.
Wellington was refrigerated before baking. Only thing I didn't do was preheat the tray. I reckon a smaller fillet would help. Still tasted amazingDef. preheat tray.
Could also be a pastry issue. That frozen stuff is really handy and comes out nice for many applications but remember that they tend to use a baking margarine to create the layers as it has a higher water content and creates steams leading to puffed layers. When that same pastry has a heavy chunk of meat on it that steam just absorbs in.
One trick is to blind bake a base to dry the pastry then wrap the top down and seal with egg wash.
You can also put a crepe on top of the pastry. -
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial 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?
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 pieceMushroom was dry I think. I did egg wash the inside. The meat was chilled at each stage; searing and wrapping.
Wellington was refrigerated before baking. Only thing I didn't do was preheat the tray. I reckon a smaller fillet would help. Still tasted amazingDef. preheat tray.
Could also be a pastry issue. That frozen stuff is really handy and comes out nice for many applications but remember that they tend to use a baking margarine to create the layers as it has a higher water content and creates steams leading to puffed layers. When that same pastry has a heavy chunk of meat on it that steam just absorbs in.
One trick is to blind bake a base to dry the pastry then wrap the top down and seal with egg wash.
You can also put a crepe on top of the pastry.Yeah, I think I will try the blind bake method next time because I'm simply too lazy to make my own pastry. The sheets might be too thin also, breaking in the corners like that
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
Could also be a pastry issue. That frozen stuff is really handy and comes out nice for many applications but remember that they tend to use a baking margarine to create the layers as it has a higher water content and creates steams leading to puffed layers.
You can find frozen butter based puff pastry. It's hard, but goddamn it's worth it.
@canefan glad you added the pate! We struggled with it anyway, so decadent ... not that I can talk given the weekend of eating and drinking I just did
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@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?
The best part about this post is the way you claim to have made this for the missus, who are you trying to kid bro
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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:
@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?
The best part about this post is the way you claim to have made this for the missus, who are you trying to kid bro
Fair call mate. I ate 75% of it
