Recipes, home grown goodness, BBQing and food stuff
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@roninwc said in Recipes, home grown goodness, BBQing and food stuff:
Queen's Bday long weekend here in most States.
New favourite cut of meat, I've had it before but I have to say, I nailed this reverse sear.
Cape Grim rump cap/picanha. Dry brined for about 8 hours, on the Webber Q at 220-240F for about 1.75 hours. Took it off the the indirect set up when it hit an internal temp of 120 F. Got the Q up to 400 C and then seared the shit out of it.
Wife did an awesome 3 cheese potato bake and a good Barossa shiraz, heaven!
Nigh on my perfect meal there. Superb.
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Cooked Chef John's quick "Tuscan" fish stew tonight. Used NZ "monkfish" (different species, better known as Stargazer), no prawns, added white wine and chopped thyme, used chicken stock, dry oregano instead of fresh, and more parsley instead of basil, tinned cherry tomatoes instead of fresh. Turned out really well.
Next time will have to go to Auckland Fish Market and get some deveined Australian prawn cutlets.
Tuscan Fish Stew – Just Like I Barely Remember Having in Italy
I spent a few days in Florence about 30 years ago, and while I don’t remember much, I do recall a few things that surprised me, with this ...
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Rubbed on mixture of salt, onion grains, fennel seeds and chilly flakes and left for 40 minutes.
After photo not that great, but sweet and succulent, nonetheless!
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Carrying on from the beer thread the cider I mentioned reminded me of one of the first dishes I created for our restaurant.
Boned and stuffed chicken leg in a cider and tarragon sauce ( this is early 90s so give me a little latitude. The flavours still work).
A bit fiddly but run a knife right along the underside of a chicken leg (thigh and drum skin on) and remove the bones.
Stuff with seasoned and caramelised diced apple. Preferably a tart variety and tie with string.
Pan fry on a low/medium heat to render and crisp the skin by which time it should be almost cooked through then pour some cider over and set aside with a lid on for 5 minutes once it comes to the boil.
Remove chicken and rest. Then crank up cider with some chopped fresh tarragon (French tarragon only) and whisk in some cold diced butter to make an emulsion.
Sauce over chook and away you go.
Buttery mash of some sort goes well. -
@crucial said in Recipes, home grown goodness, BBQing and food stuff:
this is early 90s so give me a little latitude.
Prawn cocktail or French onion soup to start. Chicken Kiev as the other option. Trifle or Tiramisu to finish.
I'm taking the piss obviously, but that all sounds quite good. What is wrong with some dated classics?
I might have a retro week cooking wise.
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@snowy said in Recipes, home grown goodness, BBQing and food stuff:
@crucial said in Recipes, home grown goodness, BBQing and food stuff:
this is early 90s so give me a little latitude.
Prawn cocktail or French onion soup to start. Chicken Kiev as the other option. Trifle or Tiramisu to finish.
I'm taking the piss obviously, but that all sounds quite good. What is wrong with some dated classics?
I might have a retro week cooking wise.
That's more 80's. Unless you weren't keeping up with trends
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@snowy said in Recipes, home grown goodness, BBQing and food stuff:
@crucial Yes it was, but I was in NZ and we were a decade behind.
Maybe in some places.
Here are some dishes off my menu in the early 90s (and this was in provincial Waikato)
Home smoked salmon on caramelised pumpkin rosti with lemon creme fraiche
Fresh baked Ciabatta
Zucchini 'Fritto' with kikorangi dipping sauce
Sage Polenta with wild field musroom
Corn fed Chicken braised in lemon, tarragon and olives
Lamb Loin on honeyed kumara mousse with rustic tomato sauce (Lamb Cuisine Award for that one)
Oxtail with Gremolata
Cranachan Ice Cream (had that custom made from our recipe by Kapiti)Biggest seller was Scotch fillet with bearnaise though, I will admit.
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@tim yeah I saw one he did on scrambled eggs
Whisk 2 eggs like fuck medium low heat an amount of butter that will make cardiac surgeons very busy stir constantly for about 7 minutes add some creme fraiche and chives another minute. Serve
Bloody good and amazingly- a clean saucepan
