Recipes, home grown goodness, BBQing and food stuff
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
also, not to disparage some fine looking cooking, but i have never understood combining beef and seafood. I find surf and turf to be the epitome of "bogans thinking they are classy" RSL fare.
It is all of that but I still love it. Had a Wagyu steak with the crayfish tail and I loved every mouthful, even though it is a wrongun of a combo.
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
made chilli crab but using Moreton Bay Bugs on the weekend (a tasty meal high in protein but low in calories)
restaurant quality. Teaching me to cook is the best thing my mum ever did for me.
Love me some bugs but have never cooked them. See them at the Sydney Fish Markets all the time but haven't had the guts to buy them to cook with at home.
I assume you start with raw bugs and go from there?
Care to share your recipe and methodology?
oh bugs are easy as fuck!! get a cleaver, cut them in half length-ways (yeah, get green) take the guts out of the head. From there you can cook them how you want. Toss them in a wok with oil chilli and garlic. Do them on a BBQ. Basically cook until the shell goes orange, takes about the same time as prawns. Then the meat just pulls straight out of the tail. so good
chilli crab is pretty easy. Prep your crustaceans of choice. give them a quick toss through the wok to get the cooking underway until the shells start to turn, take out and put aside.
make a paste of onion, garlic, ginger and chilli. Fry it off, then add a tablespoon or so of tomato paste, fry until it darkens. add a tin of tomatoes, a couple of tablespoons of tomato sauce (most important ingredient), 100ml of water and a teaspoon of corn flour as a thickening agent, bit of soy sauce, bit of fish sauce, bit of sugar (all to taste). get the crustaceans back in, and finish their cooking while the sauce reduces/thickens. Just before finishing toss through a beaten egg.
Doesn't take long at all, and tastes amazing.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
also, not to disparage some fine looking cooking, but i have never understood combining beef and seafood. I find surf and turf to be the epitome of "bogans thinking they are classy" RSL fare.
It is all of that but I still love it. Had a Wagyu steak with the crayfish tail and I loved every mouthful, even though it is a wrongun of a combo.
two great ingredients. but shouldn't' share a plate
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This is another lamb recipe I really like:
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@Tim said in Recipes, home grown goodness, BBQing and food stuff:
This is another lamb recipe I really like:
You're a real prick ya know!!!
I immediately knew I would like that and with Mrs Hooroo up in Auckland, I thought I would make a pig of myself with those but I need to subscribe!Please copy and paste the method and ingrediants
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Tim said in Recipes, home grown goodness, BBQing and food stuff:
This is another lamb recipe I really like:
You're a real prick ya know!!!
I immediately knew I would like that and with Mrs Hooroo up in Auckland, I thought I would make a pig of myself with those but I need to subscribe!Please copy and paste the method and ingredients
Seconded!
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Don't overcrowd the pan.
Ingredients
6 baby lamb chops (1 1/4 pounds)
Salt
pepper
3 tablespoons extra-virgin olive oil
3 anchovy fillets
3 tablespoons drained capers
15 sage leaves
â…› teaspoon red pepper flakes
2 garlic cloves, finely chopped
Lemon wedges, for servingPreparation
Pat lamb chops dry. Season them with salt and pepper, and let rest for 15 minutes.
Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.
Arrange the lamb chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over, and toss the sage leaves and pepper flakes into the pan. Cook until lamb reaches the desired doneness, about 2 minutes for medium-rare.
Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with the lemon wedges.
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@Tim said in Recipes, home grown goodness, BBQing and food stuff:
Don't overcrowd the pan.
Ingredients
6 baby lamb chops (1 1/4 pounds)
Salt
pepper
3 tablespoons extra-virgin olive oil
3 anchovy fillets
3 tablespoons drained capers
15 sage leaves
â…› teaspoon red pepper flakes
2 garlic cloves, finely chopped
Lemon wedges, for servingPreparation
Pat lamb chops dry. Season them with salt and pepper, and let rest for 15 minutes.
Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.
Arrange the lamb chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over, and toss the sage leaves and pepper flakes into the pan. Cook until lamb reaches the desired doneness, about 2 minutes for medium-rare.
Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with the lemon wedges.
I love it how they call them baby lamb chops! I wonder if they know what a lamb is?
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
I love it how they call them baby lamb chops! I wonder if they know what a lamb is?
Ha ha. Melissa Clark has a recipe for bacon and egg pie, so she is at least somewhat familiar with NZ.
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anyone done anything with lamb and balsamic?
i bit of the balsamic from my salad leached on to my lamb the other day and it was amazing. thinking a glaze of some description?
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@mariner4life Maybe sauté some shallots and garlic in the pan after cooking the lamb, and add some sweet balsamic when you deglaze and make your sauce?
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@Tim said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life Maybe sauté some shallots and garlic in the pan after cooking the lamb, and some sweet balsamic when you deglaze and make your sauce?
That right there! Although I wouldn't use sweet balsamic.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Tim said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life Maybe sauté some shallots and garlic in the pan after cooking the lamb, and some sweet balsamic when you deglaze and make your sauce?
That right there! Although I wouldn't use sweet balsamic.
yep, there is definitely a balancing act to be done there.
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@Tim said in Recipes, home grown goodness, BBQing and food stuff:
This is now the Fancy fluffybunnies Forum.
now?
