Recipes, home grown goodness, BBQing and food stuff
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Did a primo Lasagne yesterday.
I did it with venison mince and pork mince. Put into a dutch oven for about four or five hours to let all the flavours do their thing with all the ingredients and then did the white sauce late evening and put it all together to bake.
I always add mozzarella to the top layer to give it that golden and stringy look.
Really was superb tasting. I had enough to make two
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Bought a venison short loin from first light farms and turned it into a Wellington last night. Followed each stage more carefully, although my prosciutto case started to fall apart during pastry wrapping, and that was the poorest part of my cook, along with an under reduced and slightly too sweet red wine sauce. The blind baked extra bottom, the preheated tray, and resting it on a wire rack after cooking all contributed to a dry bottom! That and the meat being much thinner than my previous beef version. I'd have to say the venison wellington was better, the meat melted in the mouth. No more Wellingtons for me for quite a while now
Used my bbq probe to take the meat to medium rare. The photo doesn't show it, but it was the rare side of medium rare which was perfect for me. Mrs CF ate the ends which were true medium rare so everyone was happy
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan Mate! That Wellington looks perfect!!!
Yeah thanks. Didn't add pate this time, felt that the venison wouldn't need it. My mum has already requested it for xmas, no pressure
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@canefan well done that man! That looks servable anywhere.
Need to up your game on the side dishes now
It is so rich I think steamed vege is perfect. Maybe some roast potatoes if i was serving it to more people and each person was only going to get a slice. My sauce was a train wreck so need to brush up on that for sure
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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 well done that man! That looks servable anywhere.
Need to up your game on the side dishes now
It is so rich I think steamed vege is perfect. Maybe some roast potatoes if i was serving it to more people and each person was only going to get a slice. My sauce was a train wreck so need to brush up on that for sure
Oh come on, go full beans and have some gratin spuds on the side! Then up the red wine to port - no problems ...
A nicely dressed light salad goes really well with Wellington as well.
Yours looks absolutely superb btw.
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@MajorRage 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 well done that man! That looks servable anywhere.
Need to up your game on the side dishes now
It is so rich I think steamed vege is perfect. Maybe some roast potatoes if i was serving it to more people and each person was only going to get a slice. My sauce was a train wreck so need to brush up on that for sure
Oh come on, go full beans and have some gratin spuds on the side! Then up the red wine to port - no problems ...
A nicely dressed light salad goes really well with Wellington as well.
Yours looks absolutely superb btw.
Had salad last time and it worked great. Just didn't have the ingredients so had to improvise
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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:
Keftethes are super easy
Cheers mate, had these the last couple of nights with a lemon pilaf - superb and will definitely be a future go to.
Excellent!!!
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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:
pastitsio
Another winner! Yum!
Looks awesome. Double serve too! Fit at 40 is going to take a hit...
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