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Post by captaincook on Mar 3, 2015 9:12:02 GMT 10
What! No tablecloth, you won't get to win Mastrchef that way. LOL. What a delightful spread, you should be exceedingly proud of yourself to be able to put up a spread like that. It gets my vote as best spead so far this year.
Well done, keep up the great work, it is inspirational.
Captain.
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Post by smokey on Mar 6, 2015 16:29:47 GMT 10
Moink balls or SMABS with a twist and some sort of box Turkey that the wife likes for tomorrow. The mince I have for the meatballs is pork/veal mix so should be interesting
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Post by Gus65 on Mar 6, 2015 17:38:26 GMT 10
No plans yet but I just got gifted a big bag of Mallee root charcoal and it's going to get hot.
probably just a chook so I can see how the mallee burns. Black pepper or peri peri.
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Post by chrisg on Mar 6, 2015 19:26:30 GMT 10
Been one of those weeks, have not thought ahead as yet. Tonight have some snapper fillets slow cooking, will not be long but they were nice and thick, and made a sauce which surprised me by coming out good because in a state of major brain fog brought on by a combination of the heat, a busy day and a late phone call I managed to do just about everything backwards. I'd par boiled some potatoes and held back a bit of the water to use in a sauce when the phone rang, with a sauce I usually have everything on the bench ready so as I dealt with the call I sliced off a decent piece of butter and dropped it into the saucepan, which was where I had already put the hot veg water... The butter of course immediately melted so I thought, well back to front here let's see, added some rice flour to the water-butter mix and brought it up to a boil then added some minced garlic before beginning to treat it like a white sauce adding milk. Somewhat to my amazement it thickened up just right and tastes really good, a smooth garlicky sauce that should go very nicely over the fillets Don't think it would have worked with wheat flour, rice flour is much more tolerant Cheers
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Post by nath on Mar 8, 2015 20:51:43 GMT 10
Wild mushroom risotto, Pan friend Yellowfin Whiting, Samphire Attachments:
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Post by kiwiman on Mar 9, 2015 20:44:04 GMT 10
Did Bobotie today after reading this thread, had never heard of it. Cooked in the GMG after prep in pan--was delicious. Will definately be made again. Stewart Thinking about having a crack at a Southern African dish called Bobotie. Recipe reads like a curried & fruity version of a shepherds pie with a scrambled egg top rather than a mashed potato one. Experiment number one will be done in the oven to guarantee a bit of control over the temp before I try it in the kettle.
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Post by smokey on Mar 14, 2015 19:00:30 GMT 10
Inspired by Gatsby and Bills Panko prawns, Sunday will be a sea food day. I have those ALDI baby octopus in the freezer, and will take a trip to the fish market in the morning. Have a hankering for blue swimmer crab so will probably keep it a simple Singapore chilli crab and crumbed prawns with a bbq baby occtapus and rocket salad. I can foresee the use of the banana ketchup in the chilli crab dish. That came out bloody beaut BTW
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Post by chrisg on Mar 14, 2015 19:13:27 GMT 10
I really, really can't get outside atm, WA weather, Nath may have a different view - crazy - we were supposed to cool off today and get soaked, not happened yet. I had some chicken pieces, from Farmer Jacks I think, marinading in a Jamaican mix, sorta spicy but not too rad that was destined for the Q and then they started with weather advisories So, that is in the slow cooker, and the rest is stove top, bit boring Cheers
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Post by smokey on Mar 14, 2015 20:44:39 GMT 10
That's the thing with backyard cooking. Mother Nature can smack your bum
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Post by nath on Mar 15, 2015 10:22:50 GMT 10
I haven't had a chance either Chris. Burger or roast tonight though
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Post by chrisg on Mar 15, 2015 16:15:00 GMT 10
That chicken was surprisingly good, so not all bad. I'm still adjusting really, my old place the weather really didn't make any difference not with a massive wrap around pergola Cheers
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Post by smokey on May 2, 2015 16:26:30 GMT 10
Managed to get some serious cooking going this afternoon, Mini beef Wellingtons, Half way in and just started the Komado. Ill post recipe in beef later tonight. Biggest issue is making sure the scotch fillet steaks are nice and pink and tender as well so I'm currently dry brining them as I've no idea how good they are yet being a cheap buy. They look ok however.
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Post by Bentley on May 3, 2015 10:27:56 GMT 10
Stuffed pork Loin!
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Post by ozymandias on May 3, 2015 16:56:43 GMT 10
Did some cooking both for eating whis weekend and for next week as well.
Vietnamese pulled pork in the slow cooker (mixed results) Char siu pork on the Q.... Much better A good pasture ribeye steak for tonight A batch of beef bones broth for pho during the week
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Post by chrisg on May 3, 2015 19:45:27 GMT 10
I had a go at pulled pork in the slow cooker a couple of months ago Ozy... it was acceptable to my if it comes from a pig it must be good mate but I wasn't very impressed. I do like slow- cooker cooking but it is not an indoor slow bbq Geez, that sounds like a day in the kitchen though, care to share the pho going forward ? I love it, so does my step-daughter Being the weather here is decidedly inclement I made good to a promise for management (kidding, she just thinks that and went working on a build of a scallop dish I've been thinking on for a bit. Currently I have a sauce that started as frying off fine onion and minced garlic in butter until the onion was soft then scattering rice flour on whilst briskly stirring. Ended up with an onion lumped roue, which was what I thought, cooked it gently for maybe 30 secs then saturated it in milk and back on the heat to stir and combine. It came up to thickening very nicely, added some cream and let it come to simmer before tasting and then adding quite a bit of grated cheese, including some of the crumbs from that delicious Colonial wheel that Nath recommended, that really is worth seeking out, brilliant cheese. It does leave crumbs - cool, into sauce Adjusted the seasoning, purely pepper, and it is currently sitting having a mingle I have the frypan prepped with a 10/90 oil mix of sesame and rice that I will get very, very hot then sear the scallops both sides. Lastly I WAS going to get out the pasta machine and spin up some linguine but in a minor shopping trip found my local FJ has put on the shelf some Italian chilli infused pasta-he really is a bit of a nutcase what he puts on the shelf here in this area but I'm not complaining So, boil pasta, sear the scallops, add them to re-heated sauce and combine, gratuitous sprinkle of fresh parsley, and see what madam thinks Hey, what can go wrong ? Unless I turn scallops into erasers Shall report Cheers Edit: Worked a treat, scallops seared perfectly, the pasta was a great compliment and the sauce will be adaptable to other dishes. All eaten way too quickly
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