Recipes, home grown goodness, BBQing and food stuff
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
So we have 'yummy' and 'nom nom nom'
Good to see that Suzi Cato's programs are taking effect
No relation.
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial shark is Suzi Cato?
Nah. She doesn’t look inbred at all.
I rest my case.
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
Tomorrow night for a belated Mother's Day dinner for Mrs Shark, Mummy Shark and Sister Shark, I'm doing lamb back straps with pea and mint risotto, broccolini, pinot noir syrup, rocket oil and crispy shallots.
What time is it all starting?
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
This thread is getting weird. Anti pork people.
Waiting for your boil up recipe.
It's not much of a recipe - throw pork bones, water cress, spuds (and doughboys if you feel like it), in a pot. Boil.
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@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
This thread is getting weird. Anti pork people.
Waiting for your boil up recipe.
It's not much of a recipe - throw pork bones, water cress, spuds (and doughboys if you feel like it), in a pot. Boil.
Cuisine!
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@Catogrande so i changed this up a little bit. Lamb backstrap, pea and Parmesan risotto, rocket oil, pinot noir syrup (star of this dish, hands down), broccolini, and the other star of this show was a massive fuck up which became a success. I decided late in the piece to add a sweet potato croquette as the crunchy element for texture. I've never made a croquette before. So i made a delicious kumara and potato puree with creme fraiche and seasoned perfectly. This would have been a winner had i not already made a risotto for starch. It was thick enough, I thought. Heated a pot of canola oil and tried to coat blobs of thick puree in breadcrumbs. In the oil this disintegrated, but did create a crunchy sweet potato flavoured crumb in abundance which more than substituted for crispy shallots or parsnip crisps. As a whole this dish was an absolute triumph. And I'm not over-selling it. I'd talked it up earlier in the day to my hungover sister and she smashed it and went back for more. It's a pity it won't reheat very well but still looking forward to the leftovers for lunch tomorrow.
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@shark Texture is such an important thing and those sweet potato crispy things sound like the nuts.
I do this vegetable side dish with slabs ( I refuse to use the term steak when referring to a vegetable) of the humble taste-free cauliflower. Lay them in roasting tin, olive oil and a few knobs of butter, salt and pepper. Roast in a medium hot oven for around 20 minutes. Then roast off some almonds or hazelnuts separately. Chop these when ready and add to some toasted breadcrumbs. In a pan melt some butter, when it is just warm add a handful of capers. Serve the cauliflower slabs, pour over the caper butter and then sprinkle the nut/breadcrumb combo. Very tasty and great texture combinations.
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande so i changed this up a little bit. Lamb backstrap, pea and Parmesan risotto, rocket oil, pinot noir syrup (star of this dish, hands down), broccolini, and the other star of this show was a massive fuck up which became a success. I decided late in the piece to add a sweet potato croquette as the crunchy element for texture. I've never made a croquette before. So i made a delicious kumara and potato puree with creme fraiche and seasoned perfectly. This would have been a winner had i not already made a risotto for starch. It was thick enough, I thought. Heated a pot of canola oil and tried to coat blobs of thick puree in breadcrumbs. In the oil this disintegrated, but did create a crunchy sweet potato flavoured crumb in abundance which more than substituted for crispy shallots or parsnip crisps. As a whole this dish was an absolute triumph. And I'm not over-selling it. I'd talked it up earlier in the day to my hungover sister and she smashed it and went back for more. It's a pity it won't reheat very well but still looking forward to the leftovers for lunch tomorrow.
So you've eaten it. Without me.
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
FYI the pinot syrup is an Al Brown recipe. Do it. But double the quantities - except the brown sugar - and add a cup of beef stock as it is still a little sweet.
I've looked this up. Sounds good and super simple too.
