Recipes, home grown goodness, BBQing and food stuff
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life crank the bbq.
Sssshhhhh you'll wake everybody
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@mariner4life oh you're on IG then.
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
Mrs Mariner's birthday dinner
Our best mates over. A cheese board and carpaccio for starters. Two different curry for main
Beer, wine and espresso martini for drinks
And the problem is I now can't sleep
Pretty coherent post given it must be 2am? And you’re prolly off your tits
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
Our best mates over. A cheese board and carpaccio for starters. Two different curry for main
Quality. Brave starting with cheese ... it's all downhill from there.
At a mates for lunch yesterday 'for a curry'. Four curry, home made naan and beer later, didn't eat dinner, probably skipping breakfast. But totally worth it.
Also, saw a custard made with the steam wand from a coffee machine. Very impressive and simple, will definitely tackle it at home.
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Must have been a good night going by the carnage I just cleaned up
And the fact I feel like hammered shit
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
Our best mates over. A cheese board and carpaccio for starters. Two different curry for main
Quality. Brave starting with cheese ... it's all downhill from there.
At a mates for lunch yesterday 'for a curry'. Four curry, home made naan and beer later, didn't eat dinner, probably skipping breakfast. But totally worth it.
Also, saw a custard made with the steam wand from a coffee machine. Very impressive and simple, will definitely tackle it at home.
Half a story harry!!! How was this custard made??
Love a curry!!! Probably my fav exotic cuisine. Maybe first equal with brilliant Chinese food
Went to 'Hello Beastie' last night for dinner, Korean done well. Ire commend it. Best dish was Prawn and Crab toast like I've never had. Classic thick prawn toast with golden crunchy edges, with crab meat on top and thinly sliced Wagyu on top. It was incredible and I would go back just for that, despite everything else being amazing. It was like a flash harry surf and turf.
All reasonably priced too considering the generous portions. When I paid, I raised my eyebrows as I assumed it would have been more.
HELLO BEASTY
Hello Beasty is a New Zealand modern-fusion restaurant located in Viaduct Harbour, Auckland. Stuart Rogan and his team serve contemporary NZ cuisine with Japanese, Korean and some Chinese influences in a relaxed setting on Auckland's waterfront.
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Due to going back to the fish market this morning, I am cooking fresh sesame crusted pan fried tuna with mash and green beans. (Just the edges seared)
It sounds like a horrid combo but I also serve with wasabi and soy and it slightly mixes with the mash as you eat and I promise it is a win.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Half a story harry!!! How was this custard made??
Proper egg custard, so just an egg, mixed with a bit of sugar and vanilla, and then cream/milk. Steamer heats it without overheating it, so it gets to classic egg custard consistency in about 90 seconds.
Really easy small batch, no double boilers or faffing aroudn stirring, or waterbaths in oven. Simple, straightforward and easy to do. Will definitely try it and report back. Google is your friend if you want...
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Brekky this morning after a night out was BLATs but I use a tomato relish in lieu of sliced toms. Also a little mayo. Toasted dark rye, crispy bacon, fresh crunchy Romaine, relish, sliced avo and mayo. Mmm.
Brekky yesterday was a one pan dish consisting of caramelised onion, small 'home fries', beans, sausage, a healthy amount of chiffonaded (is that a word??) spinach and four eggs cracked in on top. When the eggs are cooked the bottom gets a crunch on. Garnished with spring onion and a little hot sauce.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Went to 'Hello Beastie' last night for dinner, Korean done well. Ire commend it.
Theya re good, and neat interior decor too.
Kim Chi project is fun too, if you're into that. Big weekend in the big smoke mate!
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Made some ewes milk yogurt the other day then turned it into labneh.
Made a few separate dishes. The labneh with olive oil and za’atar. Some roasted cauliflower, chickpeas and carrots with sumac A feta and spinach ‘dip’. Some lamb loins, spiced and sliced.
Then some quick hot flatbreads on the griddle plate.
A side of harissa and it was a pretty yum meal. -
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Went to 'Hello Beastie' last night for dinner, Korean done well. Ire commend it.
Theya re good, and neat interior decor too.
Kim Chi project is fun too, if you're into that. Big weekend in the big smoke mate!
We try and do a night off the farm each month but with lockdown it was delayed.
@canefan that duck looks incredible!!
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@Hooroo No idea on pronunciation but I would go with yr guess.
I don't actually think about posting as I cook - its only when I read something here I think I wonder if ….
It didn't look that appetising anyway as the only lentils I had were puy, so it was a sort of drab khaki congee.
It was a simple, quick meal though and full of flavour.
I fried off a diced onion and three smashed garlic cloves in ghee then added peppercorns, cumin seeds cardamom pods, a cinnamon stick, cloves, mustard seeds, coriander seeds and a couple of whole chillies Then added turmeric and asafoetida lentils and basmati (that I had soaked overnight) for a couple of minutes, 6 cups of water and let it simmer. I added a good handful of chilli seeds and lots of salt halfway through and chopped coriander to serve. I fried off the boneless chicken thighs separately until translucent and added them for the last 5 minutes
Simply cooked it to the consistency I wanted which was cooked but still with some texture.
The whole thing took about 5 minutes of prep. Really only time consuming part was rinsing the rice and lentils.
Chappatis too but they came out how I wanted light and fluffy but with some char.
Shit load left over so hoping it will be even nicer after a couple of days in fridge.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo No idea on pronunciation but I would go with yr guess.
I don't actually think about posting as I cook - its only when I read something here I think I wonder if ….
It didn't look that appetising anyway as the only lentils I had were puy, so it was a sort of drab khaki congee.
It was a simple, quick meal though and full of flavour.
I fried off a diced onion and three smashed garlic cloves in ghee then added peppercorns, cumin seeds cardamom pods, a cinnamon stick, cloves, mustard seeds, coriander seeds and a couple of whole chillies Then added turmeric and asafoetida lentils and basmati (that I had soaked overnight) for a couple of minutes, 6 cups of water and let it simmer. I added a good handful of chilli seeds and lots of salt halfway through and chopped coriander to serve. I fried off the boneless chicken thighs separately until translucent and added them for the last 5 minutes
Simply cooked it to the consistency I wanted which was cooked but still with some texture.
The whole thing took about 5 minutes of prep. Really only time consuming part was rinsing the rice and lentils.
Chappatis too but they came out how I wanted light and fluffy but with some char.
Shit load left over so hoping it will be even nicer after a couple of days in fridge.
Will give that a crack! Did you soak the lentils and the rice over night or just the lentils?
