Recipes, home grown goodness, BBQing and food stuff
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Get in my mouth now!!
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@r-l said in Recipes, home grown goodness, BBQing and food stuff:
Get in my mouth now!!
Here we go...
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@nzzp Panmure has really changed since I was last out there. I know Eat Auckland do a food tour of it as well. Definitely somewhere to head to over the next few months so thanks for that.
You've mentioned Peaches before. Did you go the Holy Cluck?
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
You've mentioned Peaches before. Did you go the Holy Cluck?
I do, but only in a burger, and only when I have a 3 day runway for my digestive system to recover.
That said, either they have relaxed, or I've become more heat tolerant as the 'hot' chicken was way less hot than I remember recently. So I'll try that holy cluck sometime soon.
As they say - it's a very flavoursome heat. It takes a while to build, though. Panmure is full of interesting ethnic food, and the food tour concept is a great idea
Edit: these folk seem to be running it
Tours - Eat Auckland
Eat Auckland Walking Food Tours in Auckland New Zealand featuring Sandringham Food and Spice Tour
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@nzzp yeah that is who I referred to. I did the original Eat Auckland Tour of sandringham a few years ago and always intended too more but never got around to it. They added Balmoral and Ponsonby and more latterly Panmure. The business changed hands last year. the tour I did was very good.
I am definitely going to do Peaches so thanks for the heads up. I used to be an absolute chilli nut but have toned down the heat over the last decade or so though. It's not the eating it but..... I might start with something less challenging
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Mother's day, and my wa and ma are staunch, so it was red wine all round and Beef Wellington. After a squid and prawn entree. So fat on the couch right now, watched the SpaceX launch (10th time a booster's being used - mind boggling)
Perfection!!!
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo we're still eating it, 2 days later. Totally worth it though
Last time I made one I sliced the leftovers and ate it between a couple of slices of white bread. Total dirtbag
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Mother's day, and my wa and ma are staunch, so it was red wine all round and Beef Wellington. After a squid and prawn entree. So fat on the couch right now, watched the SpaceX launch (10th time a booster's being used - mind boggling)
If I was being fussy (and the photo isn't tricking me) it looks like you have left the chain on.
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@crucial said in Recipes, home grown goodness, BBQing and food stuff:
If I was being fussy (and the photo isn't tricking me) it looks like you have left the chain on.
If you meant the silverskin, you're correct, and probably had a past career as a butcher. I used to take it off, but honestly I skipped it once and didn't notice a blind bit of difference... so I've tended to leave it on and frankly have hardly noticed a difference.
Getting it off is an arse, and I always get cross with it. Any tips? I've tried paper towels and pulling - but usually just have a sharp knife and trim it carefully
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@crucial said in Recipes, home grown goodness, BBQing and food stuff:
If I was being fussy (and the photo isn't tricking me) it looks like you have left the chain on.
If you meant the silverskin, you're correct, and probably had a past career as a butcher. I used to take it off, but honestly I skipped it once and didn't notice a blind bit of difference... so I've tended to leave it on and frankly have hardly noticed a difference.
Getting it off is an arse, and I always get cross with it. Any tips? I've tried paper towels and pulling - but usually just have a sharp knife and trim it carefully
No the chain is the side muscle. The long skinny bit that often comes with the main fillet.
Although the main reason for taking it off (as long as you don't mind different degrees of cooking across a slice) is that it makes it easier to trim the silverskin off the main.As far as trimming goes a thin bladed long knife (flexible is even better) and take it off like skinning a fillet of fish.
Skin side on the board with knife between the flesh and skin but angled slightly toward the board.
It is a skill to get it off in one swipe and you usually have to do some tidying but it will stop the fillet tightening on that side when browning. -
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@crucial I've always used a boning knife but it sounds like that's wrong?
Not wrong at all. Whatever sharp knife you have that works for you.
I'd make a real mess with my boning knife as it is quite a thick blade and my 'technique' is to run the knife flat to the board.
EDIT: Boning or Filleting Knife seems to be a fairly interchangeable term. This is like my flexible knife whereas my boning knife is a solid short pointy thing from the meatworks
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@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
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.
I trust the reciprocal five courses were excellent, too!
Justus von Liebig - Wikipedia
