Recipes, home grown goodness, BBQing and food stuff
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@canefan on checking the pellet box, only about half the top layer even lit...work in progress
Were you using a smoker box in a gas bbq?
It's a kettle.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@canefan on checking the pellet box, only about half the top layer even lit...work in progress
Were you using a smoker box in a gas bbq?
It's a kettle.
So where were the pellets? Wouldn't you just add a couple of wood chunks?
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Anyone seen a good review of Combustion Inc.'s "predictive thermometer" set?
Predictive Thermometer (2nd Generation)
The 2nd-generation wireless Combustion Predictive Thermometer (CPT) uses 8 sensors to give Total Temperature Awareness® with live temps from edge-to-edge plus the ambient temp surrounding your food. Its TrueCore® technology always locates and measures the lowest internal temp, even if you miss the...
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57 Sandwiches That Define New York City (Published 2024)
A portrait of the five boroughs between two slices of bread.
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I was fishing on a jetty with my daughter, got given a mystery fish the boaties said was perch
They told me it was good for Asian preparations, so I steamed the fish and served it with a tomato, garlic, ginger, spring onion, and soy sauce.
Absolutely delicious fish, soft and moist, flaky, almost as succulent as blue cod. Turns out the fish was a pig fish, apparently they are considered a bycatch of reef fishing. For those boaties out there, you definitely want to steam these beauties. Or even better, put them in ice and send them to me to dispose of....
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@canefan looks mint. Well done
Was out on the yak Saturday morning, glorious morning on the water and a couple of gurnard. Lovely eating fish; the bigger was 47cm or so, which is big for a gurnard! Winter fishing is great when the weather cooperates... If hard at times
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Victor-Meldrew said in Recipes, home grown goodness, BBQing and food stuff:
@antipodean said in Recipes, home grown goodness, BBQing and food stuff:
Nailed my chili-con-carne last night. Best I've ever made so bodes well for the Caragabal Camp Oven Cook-Off
Wat recipe did you use?
Mrs M does a mean Chilli (Heston Blumenthal's recipe) and I'd like to be able to best it....
Not exactly a typical ccc, but bowl of red is hard to not be delicious.
Ingredients:
1kg+ of diced beef (I used a cut of rump roast)
2 Onions chopped
2 Red chillis diced
1 Green chilli diced
Tomato paste
500ml Beef stock with a heaped teaspoon of coffee powder
Dried Oregano
Sweet Paprika
Smoked salt
Cayenne Chilli powder
Ground Cumin
Flour
Salt
Pepper
1 bottle/can dark beer (I had a porter)
Toss the beef in a bowl with some flour, cayenne, s&p to coat
Brown it off in a dutch oven or similar and remove
Cook the onions, chillis until softening then add cumin, cayenne, oregano, paprika, smoked salt, pepper, about a couple tablespoons of tomato paste and stir well
Add beef back in and about a cup or so of beer, mix and cook a couple mins
Drink rest of beer
Add stock and stir
Cover and cook for an hour or so, stirring occasionally
Uncover and cook for an hour or so, stirring occasionally
Serve with grated cheese on and a dollop of sour cream if ya like, along with some good bread or nacho chips.very similar to mine as it goes, however I use Ox cheeks and cook it for hours. I also throw in some dark chocolate with about 20 / 30 mins to go.
I always make tonnes of this for big groups as it looks good on the table with all the side dishes so feel free to ignore the volumes!
Beef cheeks * 8 or c3kg?
Onions * 4
Lardons
Beef stock * 1.5 litres
Tins of tomatoes * 5
Tins of kidney beans * 4
Red wine * 1 bottle
Dark chocolate
Star anise
Cumin
hot chilli powder
Fresh red chillis
Cinnamon stick
Garlic
Jalapeños chopped small, added with a drizzle of the juiceTo serve:
Spring onions
Jalapeños
Sour cream
Cheese
Guacamole
bread and rice if required- Fry the lardons off in oil until crispy and remove from the pan
- Cut the ox cheeks into one inch chunks (can be chunkier if you prefer), roll in heavily seasoned flour. Fry until good colour in batches in the bacon fat. Remove from pan
- Fry the chopped onions & garlic in the same pan, add star anise and spices etc at this stage (all a matter of taste so don’t know amounts) - when soft, deglaze the pan with a dash of red
- Return meat to the pan and add the wine, stock, tomatoes and salt and pepper
- Bring to gentle simmer on hob and then transfer (uncovered) into the oven at 150, cook for 5 hours at least. Add red kidney beans about 30 mins before serving. I usually add the chocolate when I add the beans but no idea why.
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Went to a Matariki Food event at the Duke of Marlborough hotel in Russell on Saturday night.
One of the best food events I've ever been to. Hangi laid down Thursday by Hangi Master Rewi Spraggon who collaborated with four Māori chefs to create fine dining dishes accompanied by matched wines. Started with an hour of canapés and bubbles before moved into the dining proper
Chefs all introduced each course. Conversation mainly in te reo but not in a contrived or confrontational way. Whole evening was a joyful celebration of KaiFor me highlights were an Asian inspired spring roll of smoked duck and Titi on a bed of creamed paua and the kumara brulee baked cheesecake on rhubarb but every dish was a standout. Using traditional ingredients throughout.
Many found the brisket overdone but mine accompanied by palusami was a knockout. Tender and delicious
Great occasion!!!
Food,wine, entertainment, venue -
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
Conversation mainly in te reo
For me highlights were an Asian inspired spring roll of smoked duck and Titi on a bed of creamed paua and the kumara brulee baked cheesecake on rhubarb but every dish was a standout. Using traditional ingredients throughout.
Many found the brisket overdone but mine accompanied by palusami was a knockout. Tender and deliciousI might be able to comprehend and understand this last bit if it was in te reo!
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@Bones Hang on. Down what way? Bloody immigrant, go back to The Cray.
