Recipes, home grown goodness, BBQing and food stuff
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
All the puree suggestions are great, so here's another one
Celeriac with crispy pancetta, lemon zest and shaved fennel. Marries well with the sweetness of the scallops - IMO.
also not everyones favourite, but a couple of slices of black pudding, IMO tastes bloody nice with it too... excuse the pun, will get my coat
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@crucial said in Recipes, home grown goodness, BBQing and food stuff:
I am trying growing them this year. Quite odd things to grow as they look really healthy but don't bulk out the tuber until really late and do so quite quickly apparently. I have no idea at the moment if I'm getting radish size or swede size.
I have grown them successfully. Swede size is fine until they start sprouting roots. Yes harvest at the right moment - how you judge that I have no idea (really helpful for you there). They can get a bit stringey / woody if you miss it too late. The flavour is so much better than store bought though. I wonder how long they sit around for on shelves because they keep for quite a while without really going off.
@bayimports said in Recipes, home grown goodness, BBQing and food stuff:
also not everyones favourite, but a couple of slices of black pudding, IMO tastes bloody nice with it too... excuse the pun, will get my coat
Yes to the black pudding, no to the pun Dad.
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@snowy @Crucial I've grown them too and agree much nicer than store bought - but then what isn't. I missed harvesting one. It ended up the size of a basketball.
@bayimports I din't touch on black pudding as it had already been suggested which is why I suggested pancetta, but I do agree BP goes really well with scallops although id do a very crunchy (but still soft inside) very small cube over slices. Almost but not quite [piston wristed gibbon alert] a soil.
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Boom. Stunning day. Sorry for shit photo quality
@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
Raw oysters with home made shallot vinaigrette
Absolutely nailed the flavour of the vinaigrette. Perhaps needed a smaller cut on the shallot, but the wife was happy.
Scallops with horseradish and a root veg puree (not decided which one yet - an tips?)
Ended up doing a bog standard pea. Added in some horseradish, coriander and a bit creme fresh to the puree. However, needed some acid / lemon. Was quality to eat, but not quite there. And utter dogshit presentation.
Crab Linguine
Absolutely nailed this one in all facets. IF I made it again, I'd add more chili, but that is a personal thing. Probably the dish of the day.
Chili & Garlic Tiger Prawns with Sautéed Bok Choi
Got some big boy prawns which were so sweet. The bok choi I perfectly grilled and had lovely lines on it ... then I once I'd put the prawn on it, I spooned over some of teh chili / garlic butter and it went all shit brown. So ruined the presentation, but it was pretty damn good. More the ingredients than the cook though
Sticky Toffee with Vanilla Ice Cream
Cheated. Bought it. Hence no photo.
Making everything from scratch ingredients except the ice cream. I know that's a bit of an odd dessert to have with this meal, but it's the wife's favourite.
Have some Moet, Cloudy Bay & a Poully Fumy to go with the seafood and a nice red to go with the dessert.
Didn't end up opening the Pouilly Fumy but the cloudy bay was brilliant (as always). Opened up a 2014 Saint Estephe which was absolutely superb. Currently availalbe at Majestic for only 22 GBP, but easily as good as 50-100 GBP competitors.
Wish me luck! Will post some photos if doesn't turn out extremely shit.
No luck needed. Just preperation and no stress over the mistakes. Fantastic day.
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@majorrage All looks great mate and may I say on behalf of all the UK Ferners, we can't wait for the invite.
Interested in how you did the crab linguine. I do a Gordon Ramsay quick one with garlic, chilli, white wine and lime juice. Very easy and bloody tasty. Also interested in the £22 St Estephe. Any more details?
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@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@majorrage All looks great mate and may I say on behalf of all the UK Ferners, we can't wait for the invite.
Interested in how you did the crab linguine. I do a Gordon Ramsay quick one with garlic, chilli, white wine and lime juice. Very easy and bloody tasty. Also interested in the £22 St Estephe. Any more details?
Sorry to interject (not really), I use the basic method of this guy who I saw on Anthony Bourdain's no reservations
Starts at 15 minutes. Works with most seafood, depending on my mood I will add a little chilli, a little lemon and parsley, some cherry tomatoes or a combination of all. What you do get from his method is a really clear taste of the seafood
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@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@majorrage All looks great mate and may I say on behalf of all the UK Ferners, we can't wait for the invite.
Interested in how you did the crab linguine. I do a Gordon Ramsay quick one with garlic, chilli, white wine and lime juice. Very easy and bloody tasty. Also interested in the £22 St Estephe. Any more details?
Basically used this one.
https://www.passionateaboutfish.co.uk/crab-linguine/
And the wine is this
https://www.majestic.co.uk/wines/chateau-meyney-la-chapelle-de-meyney-2014-saint-estephe-61215
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@bones said in Recipes, home grown goodness, BBQing and food stuff:
@canefan
https://m.facebook.com/story.php?story_fbid=278484383815590&id=108379667492730
I must admit I've bought fruit from various sources. Theirs is not the cheapest. But hands down their feijoas taste the best. Will have to buy some more
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@bovidae said in Recipes, home grown goodness, BBQing and food stuff:
I would never pay for passionfruit or feijoas. You usually know someone who gives them away for free.
We have a feijoa tree in the backyard and they are farkin' huge, but bloody tasty.
Lucky bastard
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Is there a reason why we don't get feijoas here in Oz? Do they not grow well here? Or are Aussie palates just too heathen to appreciate them?
Maybe not called feijoa? They call them pineapple guava over here.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Is there a reason why we don't get feijoas here in Oz? Do they not grow well here? Or are Aussie palates just too heathen to appreciate them?
The distribution of feijoa around the world is fucking weird.
Somewhere in the 'Stans - or some quick research suggests Azerbaijan or Georgia - I was very surprised to suddenly see feijoa juice on the shelves in every store. Cross another land-border, or the Caspian Sea - and it completely disappeared. -
@kruse said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Is there a reason why we don't get feijoas here in Oz? Do they not grow well here? Or are Aussie palates just too heathen to appreciate them?
The distribution of feijoa around the world is fucking weird.
Somewhere in the 'Stans - or some quick research suggests Azerbaijan or Georgia - I was very surprised to suddenly see feijoa juice on the shelves in every store. Cross another land-border, or the Caspian Sea - and it completely disappeared.The greater intelligence of the Fern never ceases to amaze me
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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:
Is there a reason why we don't get feijoas here in Oz? Do they not grow well here? Or are Aussie palates just too heathen to appreciate them?
Maybe not called feijoa? They call them pineapple guava over here.
Maybe. Never seen them around Sydney though
Amd that's a stupid name btw
