Recipes, home grown goodness, BBQing and food stuff
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@MajorRage the post from @canefan below nails it. Dry is key.
Uncovered in teh fridge for a couple of days really helps as well - you want the outside to be bone dry.
couple of links - does a reverse sear basically
Ultra-Crispy Slow-Roasted Pork Shoulder Recipe
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Pull-apart tender meat and ultra-crisp skin: slow-roasted pork may not be the most gorgeous looking, but the flavor more than makes up for it.
Ultra-Crispy Slow-Roasted Pork Shoulder Recipe
Pull-apart tender meat and ultra-crisp skin: slow-roasted pork may not be the most gorgeous looking, but the flavor more than makes up for it.
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
https://www.gourmetdirect.co.nz/cooking-tip/cracking-good-pork-crackling/
Anything that dries the skin is key. Hot water, air drying, salt.... Hot water also tightens the skin which helps. Cooking belly pork on a relatively gentle heat, around 140c for 90 minutes to 2 hours, then putting the oven dried crackling under the grill (not on full as it will burn the surface and mat not allow for full thickness crackling) to puff up works for me -
@nzzp yeah that's my go that works more often than not (anyone who says they nail it every time is a fucking liar)
Pat dry, then in the fridge for a few hours uncovered (the longer the better, but who has time for that?) then i pour boiling water over it. Then the oil and salt.
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp yeah that's my go that works more often than not (anyone who says they nail it every time is a fucking liar)
Pat dry, then in the fridge for a few hours uncovered (the longer the better, but who has time for that?) then i pour boiling water over it. Then the oil and salt.
I will say that every time I have in left in the fridge overnight uncovered, I nail it. Every time.
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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:
@nzzp yeah that's my go that works more often than not (anyone who says they nail it every time is a fucking liar)
Pat dry, then in the fridge for a few hours uncovered (the longer the better, but who has time for that?) then i pour boiling water over it. Then the oil and salt.
I will say that every time I have in left in the fridge overnight uncovered, I nail it. Every time.
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp yeah that's my go that works more often than not (anyone who says they nail it every time is a fucking liar)
Pat dry, then in the fridge for a few hours uncovered (the longer the better, but who has time for that?) then i pour boiling water over it. Then the oil and salt.
I will say that every time I have in left in the fridge overnight uncovered, I nail it. Every time.
Haven't seen that one in ages!
to be fair though, it's harder not to get crackle over coals on a rotisserie.
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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:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp yeah that's my go that works more often than not (anyone who says they nail it every time is a fucking liar)
Pat dry, then in the fridge for a few hours uncovered (the longer the better, but who has time for that?) then i pour boiling water over it. Then the oil and salt.
I will say that every time I have in left in the fridge overnight uncovered, I nail it. Every time.
Haven't seen that one in ages!
to be fair though, it's harder not to get crackle over coals on a rotisserie.
i haven't tried that one yet
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp yeah that's my go that works more often than not (anyone who says they nail it every time is a fucking liar)
Pat dry, then in the fridge for a few hours uncovered (the longer the better, but who has time for that?) then i pour boiling water over it. Then the oil and salt.
I will say that every time I have in left in the fridge overnight uncovered, I nail it. Every time.
Haven't seen that one in ages!
to be fair though, it's harder not to get crackle over coals on a rotisserie.
i haven't tried that one yet
and then get it right every time and post that gif to yourself MF!!!!
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
I've been buying food online since lockdown. I bought and ate some Pure South Sileri lamb rump. It came in small chucks, cooked up beautifully on a wood fire oven. Every single bit of the meat was eaten. I was too hungry and drunk to take a freshly cooked photo.
This was leftovers the next day
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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:
I've been buying food online since lockdown. I bought and ate some Pure South Sileri lamb rump. It came in small chucks, cooked up beautifully on a wood fire oven. Every single bit of the meat was eaten. I was too hungry and drunk to take a freshly cooked photo.
This was leftovers the next day
Every bit of meat was ultimately eaten, ie no waste
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Thinking about making this oven roasted fish (hake) and peppers dish. What local NZ fish should I use?
Sheet-Pan Roasted Fish With Sweet Peppers Recipe
Quick to make and very pretty to behold, this easy weeknight dish has more verve than most The roasted bell peppers turn sweet and golden, while olives add a salty note that goes nicely with the mild, flaky fish and a garlicky parsley dressing If you can’t find hake, cod or flounder make fine...
PREPARATION
Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.INGREDIENTS
1 small bunch lemon thyme or regular thyme
1 ½ pounds hake fillets
Fine sea salt and black pepper
3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
4 ½ tablespoons extra-virgin olive oil, plus more for drizzling
¼ cup pitted, sliced black or green olives, or a combination
1 teaspoon sherry vinegar, plus more to taste
1 garlic clove, grated
1 cup loosely packed Italian parsley leaves, chopped -
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I think some enjoyed this last year so another plug...
Bay Tropics
High quality, NZ grown, subtropical fruit, plants and seeds direct from the orchard, delivered to your door.
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@bones said in Recipes, home grown goodness, BBQing and food stuff:
I think some enjoyed this last year so another plug...
Bay Tropics
High quality, NZ grown, subtropical fruit, plants and seeds direct from the orchard, delivered to your door.
I ordered those, they were great. Tamarillos too even though they didn't grow them. Thanks for posting, I'll be all over that
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