Recipes, home grown goodness, BBQing and food stuff
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Bones the bit about is so true though, I've never eaten so much of it!
Ooooh mysterious. We're not still talking about Mrs Voodoo are we?
Yikes. Missed the key word/ingredient there! Meant to mention "butter". Normal butter, not some deviant interpretation!
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@Catogrande Its actually a bit more than I said. Haven't used a recipe for years. Thinly slice some onions sweat them down so they cook but don't overly brown. Remove. Core and thinly slice an apple Fry until nicely caramelised. Chuck in some sage leaves and fry. Remove. Fry lightly dredged thinly sliced seasoned calves liver until cooked -still pink obviously. Remove. Chuck in a decent glug of dry cider to deglaze pan. cook off the alcohol and let it thicken. return other ingredients and mix through. You should get enough of a coating sauce so that its not dry when you turn it over a bowl of freshly cooked tagliatelle.
It is one of those dishes I used to cook regularly but now hardly ever as its hard to get calves liver here.
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Going through the freezer and I want to use some of what's in there over the next week or so to free up some space.
Today I have just put the following into the oven and it already smells great https://www.eatwell.co.nz/recipe/18088/Curried-sausages/
Also got a whole duck out. Would like to do it "peking" style but need some tips before I go chat to uncle google.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy I thought it was pointless and took five ingredients I really like and ruined them.
Typical seppos
Fair call. I just liked the concept - and bacon, bacon, bacon. Can't say that I actually would have made it.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Also got a whole duck out. Would like to do it "peking" style but need some tips before I go chat to uncle google.
I like duck,but find the whole meat to frame ratio is disappointing. Plus, living in Auckland there is good duck around the place if you want it. Keen to hear if it goes well, and if the effort's worth it
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Also got a whole duck out. Would like to do it "peking" style but need some tips before I go chat to uncle google.
I like duck,but find the whole meat to frame ratio is disappointing. Plus, living in Auckland there is good duck around the place if you want it. Keen to hear if it goes well, and if the effort's worth it
Found a simple enough recipe just a few minutes ago and will post pics when I cook it (Tomorrow night)
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy I thought it was pointless and took five ingredients I really like and ruined them.
Typical seppos
Fair call. I just liked the concept - and bacon, bacon, bacon. Can't say that I actually would have made it.
I'd never make it but if someone made it I'd eat it.
Anyone can have a cooking show these days even redneck bikies.
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@Nepia said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy I thought it was pointless and took five ingredients I really like and ruined them.
Typical seppos
Fair call. I just liked the concept - and bacon, bacon, bacon. Can't say that I actually would have made it.
I'd never make it but if someone made it I'd eat it.
Anyone can have a cooking show these days even redneck bikies.
They are actually a quite celebrated BBQ comp team.
