Recipes, home grown goodness, BBQing and food stuff
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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.
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Bones spatchcock on a BBQ. Really simple and effective
Thanks, that was fucken top notch! Did potatoes @MajorRage style, roasted some butternut and parsnip and threw in some broccoli for an ace Sunday roast. Chur fellas. Too many greens though eh.
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I have a couple days off the fern and return to my favourite thread and I learn things I can't unlearn. Pork is good!! A Pigs head is a little over the top but have cooked one before. Lots of crackling and lots of fat. Little meat.
Only goof I don't like is Kidney and Liver (Unless I'm making pate) That's about it.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
I have a couple days off the fern and return to my favourite thread and I learn things I can't unlearn. Pork is good!! A Pigs head is a little over the top but have cooked one before. Lots of crackling and lots of fat. Little meat.
Only goof I don't like is Kidney and Liver (Unless I'm making pate) That's about it.
If you’re a meat eater (and I know you are) and you don’t like liver, then you are cooking it wrong.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
I have a couple days off the fern and return to my favourite thread and I learn things I can't unlearn. Pork is good!! A Pigs head is a little over the top but have cooked one before. Lots of crackling and lots of fat. Little meat.
Only goof I don't like is Kidney and Liver (Unless I'm making pate) That's about it.
If you’re a meat eater (and I know you are) and you don’t like liver, then you are cooking it wrong.
To be fair, I can't recall ever cooking it myself. It's ingrained from a kid. I should really try it again.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
I have a couple days off the fern and return to my favourite thread and I learn things I can't unlearn. Pork is good!! A Pigs head is a little over the top but have cooked one before. Lots of crackling and lots of fat. Little meat.
Only goof I don't like is Kidney and Liver (Unless I'm making pate) That's about it.
If you’re a meat eater (and I know you are) and you don’t like liver, then you are cooking it wrong.
To be fair, I can't recall ever cooking it myself. It's ingrained from a kid. I should really try it again.
Try lambs or calves liver, thinly sliced and fried quickly (like less than 2 minutes) in a bit of olive oil and butter. Sprinkle with persillade just at the end and add a squeeze of lemon juice. Over cooking is the enemy here.
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@Bones shit weekend for a roast tho. How about this weather eh? Almost want some cold ....
Watched Tom Kerridge make a brisket on tv the other day. Immediately changed our order to include it.
6.50 for a 1.6kg piece. UK food is so god damn cheap.
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@Catogrande Generations of kiwi's have an antipathy for liver because of the ubiquitous lambs fry and bacon. Hunks of liver cooked until its a dry, grey unappetising bullet which is then smothered in gravy to try and add some moisture (impossible. All said gravy achieves is to kill the flavour of the bacon.
Calves liver is quite difficult to source here but I do like it fried quickly with lots of onions and cider on tagliatelle.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
I have a couple days off the fern and return to my favourite thread and I learn things I can't unlearn. Pork is good!! A Pigs head is a little over the top but have cooked one before. Lots of crackling and lots of fat. Little meat.
Only goof I don't like is Kidney and Liver (Unless I'm making pate) That's about it.
If you’re a meat eater (and I know you are) and you don’t like liver, then you are cooking it wrong.
To be fair, I can't recall ever cooking it myself. It's ingrained from a kid. I should really try it again.
Try lambs or calves liver, thinly sliced and fried quickly (like less than 2 minutes) in a bit of olive oil and butter. Sprinkle with persillade just at the end and add a squeeze of lemon juice. Over cooking is the enemy here.
Off to google I go with "Persillade"
Edit: OK, I know what that is! Sounds good
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo I'm not a massive pork fan, but suckling pig cooked on an umu. Lip smackingly good and the only time I will eat crackling.
I am very very hungry now. I am going to make some bacon butties
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Pork Belly last night. simple and easy.
Juicy. Crispy crackling. Flavour of the herbs from the garden. awesome
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande Generations of kiwi's have an antipathy for liver because of the ubiquitous lambs fry and bacon. Hunks of liver cooked until its a dry, grey unappetising bullet which is then smothered in gravy to try and add some moisture (impossible. All said gravy achieves is to kill the flavour of the bacon.
Calves liver is quite difficult to source here but I do like it fried quickly with lots of onions and cider on tagliatelle.
Fava beans and chianti for me, but each to their own.
A little known medical point from Silence of the lambs - monamine oxidase or sucklike(MOI) was an early depression inhibiter that Lector could have been treated with, and three things that you can't have with it - liver, beans and wine. It came up in conversation with someone else that liked the movie when I was discussing my status as a serial killer on here and I stored it away. He wasn't taking his meds I think was the point.
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
6.50 for a 1.6kg piece. UK food is so god damn cheap.
Fucking NZ! Sitting in an Irish pub in New Plymouth right now and there is a 300g rib eye on the menu for $41!!!
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
6.50 for a 1.6kg piece. UK food is so god damn cheap.
Fucking NZ! Sitting in an Irish pub in New Plymouth right now and there is a 300g rib eye on the menu for $41!!!
in a pub??!! in New Plymouth
Also, are you on the shit towns of NZ tour?
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@MajorRage wait what...where the hell is that? Cheapest I've seen is about £8 a kilo. Weather aspect wasn't too bad, as I did the chicken on the BBQ and we only have a small house with big patio doors from the living room that open onto the garden. Completed by 70s style hatch from the kitchen to the living room and I'm basically in the backyard when in the kitchen eh!
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
6.50 for a 1.6kg piece. UK food is so god damn cheap.
Fucking NZ! Sitting in an Irish pub in New Plymouth right now and there is a 300g rib eye on the menu for $41!!!
in a pub??!! in New Plymouth
Also, are you on the shit towns of NZ tour?
Absurd huh? And to top it off they were showing a replay of a Tahs v Reds game...
PN, NP, and Hamilton were/are compulsory stops to see mates, and we also wanted to check out the Green School in NP. It's pretty mint:
Also got 3 days of epic weather in NP, which makes it a pretty decent town with the beach and mountain. But I'm aware we got lucky
Heading to Raglan for 2 nights now, never been so looking forward to that
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande Generations of kiwi's have an antipathy for liver because of the ubiquitous lambs fry and bacon. Hunks of liver cooked until its a dry, grey unappetising bullet which is then smothered in gravy to try and add some moisture (impossible. All said gravy achieves is to kill the flavour of the bacon.
Calves liver is quite difficult to source here but I do like it fried quickly with lots of onions and cider on tagliatelle.
Same here. Generations of kids who only ever had liver via school dinners. Awful, just awful and petty much as you described. It took a long time for me to try it again. I might pinch that pasta recipe, sounds pretty good. Amount of cider probably the key?
