Recipes, home grown goodness, BBQing and food stuff
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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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@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.
Perfect handful, lovely cuppage, superb technique
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@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.
Perfect handful, lovely cuppage, superb technique
Not my first rodeo
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Spring day, Anzac biscuits and blackberry wine.... Love cooking traditional kiwi stuff like lamingtons, Afghan biscuits, potato fritters etc.
Anzac biscuits recipe originally from the Edmonds Cookbook I think. Wine is about 3/4 blackberry and 1/4 grape to give it some body and fermented on the pulp. 2 years old and tastes a bit like an acidic red burgundy.
Found some port-style wine I made about 10 years ago (blackberry, plum, elderberry, grape) where I stopped the fermentation with vodka to keep the wine sweet and alcoholic. Forgot about it. Should be interesting to try...
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
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, choppedHoki IS Hake.
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@pakman said in Recipes, home grown goodness, BBQing and food stuff:
@tim said in Recipes, home grown goodness, BBQing and food stuff:
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, choppedHoki IS Hake.
Yes and no.
Hoki is a variety of Hake. There are many..
That recipe is most likely to originate for use with 'European Hake' (sometimes called Cornish Salmon in the UK or White Salmon in France). My experience is that the texture is slightly firmer and the fillets a bit thicker than Hoki (or Blue Grenadier as the Aussies call it).
Upshot is that you could use hoki but other fish would be just as good, if not better. Gurnard bakes nicely and has a mild flavour.
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@crucial said in Recipes, home grown goodness, BBQing and food stuff:
(sometimes called Cornish Salmon in the UK
Pysk Densek or Densek in Cornwall....
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Saw this on special at the weekend and gave it a try.
Pam's Finest Slow Cooked Chimichurri Beef Brisket
Our Brisket is cut from prime New Zealand beef, cooked low and slow for 14 hours with a flavoursome Argentinian inspired rub.Review:
Lacks flavour, incredibly boring. Good work on getting a pull-apart brisket (braised), but was absolutely flavourless.Regular price of $18 for 450g; even at a third of that it's not worth it. Avoid.
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Saw this on special at the weekend and gave it a try.
Pam's Finest Slow Cooked Chimichurri Beef Brisket
Our Brisket is cut from prime New Zealand beef, cooked low and slow for 14 hours with a flavoursome Argentinian inspired rub.Review:
Lacks flavour, incredibly boring. Good work on getting a pull-apart brisket (braised), but was absolutely flavourless.Regular price of $18 for 450g; even at a third of that it's not worth it. Avoid.
They are 'boil in the bag' aren't they? Vacuumed packed meat with a marinade then cooked 'sous vide' and chilled.
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@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Saw this on special at the weekend and gave it a try.
Pam's Finest Slow Cooked Chimichurri Beef Brisket
Our Brisket is cut from prime New Zealand beef, cooked low and slow for 14 hours with a flavoursome Argentinian inspired rub.Review:
Lacks flavour, incredibly boring. Good work on getting a pull-apart brisket (braised), but was absolutely flavourless.Regular price of $18 for 450g; even at a third of that it's not worth it. Avoid.
They are 'boil in the bag' aren't they? Vacuumed packed meat with a marinade then cooked 'sous vide' and chilled.
pretty much.
I was away from home, saw it, thought it was worth a punt. I didn't expect much, and was still very disappointed. Not a bad concept, but the execution was poor
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Saw this on special at the weekend and gave it a try.
Pam's Finest Slow Cooked Chimichurri Beef Brisket
Our Brisket is cut from prime New Zealand beef, cooked low and slow for 14 hours with a flavoursome Argentinian inspired rub.Review:
Lacks flavour, incredibly boring. Good work on getting a pull-apart brisket (braised), but was absolutely flavourless.Regular price of $18 for 450g; even at a third of that it's not worth it. Avoid.
I expect much, much more from you.
Very disappointed.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Saw this on special at the weekend and gave it a try.
Pam's Finest Slow Cooked Chimichurri Beef Brisket
Our Brisket is cut from prime New Zealand beef, cooked low and slow for 14 hours with a flavoursome Argentinian inspired rub.Review:
Lacks flavour, incredibly boring. Good work on getting a pull-apart brisket (braised), but was absolutely flavourless.Regular price of $18 for 450g; even at a third of that it's not worth it. Avoid.
I expect much, much more from you.
Very disappointed.
I have actually done the same sort of thing when away. It is never good.
One of these is the answer when travelling, cooking and not buying shit ready made shit:
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@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@pakman said in Recipes, home grown goodness, BBQing and food stuff:
@tim said in Recipes, home grown goodness, BBQing and food stuff:
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, choppedHoki IS Hake.
Yes and no.
Hoki is a variety of Hake. There are many..
That recipe is most likely to originate for use with 'European Hake' (sometimes called Cornish Salmon in the UK or White Salmon in France). My experience is that the texture is slightly firmer and the fillets a bit thicker than Hoki (or Blue Grenadier as the Aussies call it).
Upshot is that you could use hoki but other fish would be just as good, if not better. Gurnard bakes nicely and has a mild flavour.
Interesting that there seems to be some Southern Hakein NZ waters, which feeds on Hoki amongst other things.
Not sure I’ve ever seen it in a fishmongers, but probably more A Southern species.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Saw this on special at the weekend and gave it a try.
Pam's Finest Slow Cooked Chimichurri Beef Brisket
Our Brisket is cut from prime New Zealand beef, cooked low and slow for 14 hours with a flavoursome Argentinian inspired rub.Review:
Lacks flavour, incredibly boring. Good work on getting a pull-apart brisket (braised), but was absolutely flavourless.Regular price of $18 for 450g; even at a third of that it's not worth it. Avoid.
I expect much, much more from you.
Very disappointed.
I apologise publicly.
Heated up some smoked brisket last night and ate on Tacos. Was just sensational, just a step change. So I redeemed myself and clogged my arteries, all at the same time.
The thing is, what if it wasn't terrible? Like, maybe this time would be different?
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@snowy said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
The thing is, what if it wasn't terrible? Like, maybe this time would be different?
A philosophical question that you know the answer to.
I've supported the Blues for years, and before every season this is our metaphysical exploration of reality. And then our season is over before cricket season starts.
But eventually, it works!
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@nzzp The strangest thing about that is that we can actually look forward to international cricket now (with a modicum of optimism) and leave the Blues behind as Howard Wade would say.
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
But eventually, it works!
I actually have some faith that our Blues rugby is improving - I am not so convinced about Pam's brisket.
