Recipes, home grown goodness, BBQing and food stuff
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@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
That is looking like an expensive fish. Baked in the oven?
It’s not cheap at about £30 a kilo! We source from Pesky Fish, so delivered within 36 hours of catch.
Baked in fan oven at 200 degrees for just over half an hour.
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@r-l said in Recipes, home grown goodness, BBQing and food stuff:
@pakman play me music and cook for me!
I love fish and seafood as a whole, could easily be a pescatarian methinks.
And you know what they say, if it swims it slims!
Growing up in NZ, am bit of a stickler for only very fresh fish.Had great hake and greens at pub for lunch.
But meat will always be my first love!
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@pakman said in Recipes, home grown goodness, BBQing and food stuff:
RIP Herbert.
Looks awesome. How did it taste?
Flesh was just right: fairly firm and full of flavour! Only issue was that it was a tad small for four of us.
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@pakman Sounds great. I've cooked Turbot a few times but never the whole fish, usually just some smallish steaks, which for some reasons are called troncons. A simple sauce veirge and some green veg to accompany. Oh and a glass of decent burgundy = bloody great!
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@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@pakman Sounds great. I've cooked Turbot a few times but never the whole fish, usually just some smallish steaks, which for some reasons are called troncons. A simple sauce veirge and some green veg to accompany. Oh and a glass of decent burgundy = bloody great!
Mmm! We did add a little vinaigrette, both to baste and to eat. Nice finishing touch.
Any particular burgundy? We had ours with NZ Sav Blanc.
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@pakman My go to at the moment is the Basic Bourgogne Blanc from Henri Boillot, available by the case from Fine and Rare in London. It's not cheap but then as it's Burgundy you already know that, but not too steep given the quality. A good Savvy would go down very well too.
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@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@pakman My go to at the moment is the Basic Bourgogne Blanc from Henri Boillot, available by the case from Fine and Rare in London. It's not cheap but then as it's Burgundy you already know that, but not too steep given the quality. A good Savvy would go down very well too.
'Basic' from such a prestigious producer is hardly plonk. I can imagine it's bloody good!
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@pakman Yeah, entry level would perhaps have been a better description. And yes it is pretty good. Very crisp but still with that underlying taste of stone fruit (not too peachy thank God). Not as fat and buttery as some Burgundy can be. Goes well with all fish and seafood and is very easy to drink on its own.
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@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@pakman Yeah, entry level would perhaps have been a better description. And yes it is pretty good. Very crisp but still with that underlying taste of stone fruit (not too peachy thank God). Not as fat and buttery as some Burgundy can be. Goes well with all fish and seafood and is very easy to drink on its own.
An essential trait for me, I mean, I can't always be eating!
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I didn't know that this was a thing:
*LegaSea is celebrating May 28th as National Kahawai Day, in recognition of the community coming together in the early 2000s to save 'the people's fish'.
The 4-year Kahawai Legal Challenge was the first time recreational fishers had taken the Minister of Fisheries to court since the Quota Management System was introduced 20 years prior. It proved the public is able to influence how our fish stocks are managed, to ensure more sustainable and abundant fish populations for the future.
Kahawai was often the first fish a child would catch, and people used the rich-tasting kahawai to feed their family and would marvel at the sight of their large schooling behaviour from the shore. Whether you were out on the water or fishing off the rocks, if you threw out a spinner the chances were high that you'd catch a kahawai. *
I think that I might make a smoked kahawai fish pie today. Rick Stein's recipe is just beautiful. Love the egg in it and my ducks are over producing. Dairy farmers will also be pleased.
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@snowy said in Recipes, home grown goodness, BBQing and food stuff:
I didn't know that this was a thing:
*LegaSea is celebrating May 28th as National Kahawai Day, in recognition of the community coming together in the early 2000s to save 'the people's fish'.
The 4-year Kahawai Legal Challenge was the first time recreational fishers had taken the Minister of Fisheries to court since the Quota Management System was introduced 20 years prior. It proved the public is able to influence how our fish stocks are managed, to ensure more sustainable and abundant fish populations for the future.
Kahawai was often the first fish a child would catch, and people used the rich-tasting kahawai to feed their family and would marvel at the sight of their large schooling behaviour from the shore. Whether you were out on the water or fishing off the rocks, if you threw out a spinner the chances were high that you'd catch a kahawai. *
I think that I might make a smoked kahawai fish pie today. Rick Stein's recipe is just beautiful. Love the egg in it and my ducks are over producing. Dairy farmers will also be pleased.
Aw yum! Love a fish pie. I used a Hugh Fearnley Whittingsall recipe once where he infuses the milk with prawn heads as well as smoked fish, then adds the bodies into the pie itself for extra interest
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@snowy said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
The eggs make it. And some peas
Peas are always my side dish.
It is one of the great comfort foods. Creamy fishy deliciousness
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Simmering away on the stove right now:
Chicken Basquaise - Bruno Albouze recipes
Master the art of my perfect Chicken Basquaise, a flavorful dish from the Basque region. Find this and hundreds of other free recipes on my website and join my online academy to cook like a pro!
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Moral Costs Of Chicken Vs. Beef
Also: does offsetting still work if you skip the step where you pay the offsets?
I've previously argued that meat-eaters concerned about animal welfare should try to eat beef, not chicken. The logic goes: the average cow is very big and makes 405,000 calories of beef. The average chicken is very small and makes 3000 calories of chicken. If you eat the US average of 250,000 calories of meat per year, you can either eat 0.5 cows, or 80 chickens. If each animal raised for meat experiences some suffering, eating chicken exposes 160x more animals to that suffering than eating beef.
