Thread: Opening morning cook-up

We go back to the hut and have a huge fry up 'heart attack brekkie' ......eggs, bacon, toast, beans, blackpudding, tomatoes.......YUM

Make up a curry at home and reheat open morning

I do cracked pepper duck, or duck wrapped in bacon,
pepper duck, corse pepper, I crack whole pepper corns with a hammer, slice duck breast thin in to slices 10mm thick, coat in pepper, sear in a hot pan, just the same as venision. take a dipping sauce or two, if you want.

Originally Posted by southernman

I do cracked pepper duck, or duck wrapped in bacon,
pepper duck, corse pepper, I crack whole pepper corns with a hammer, slice duck breast thin in to slices 10mm thick, coat in pepper, sear in a hot pan, just the same as venision. take a dipping sauce or two, if you want.

You related to Bubby from Forrest Gump

Originally Posted by Maca49

You related to Bubby from Forrest Gump

It was Bubba Maca, not Bubby.

Originally Posted by Maca49

You related to Bubby from Forrest Gump

https://www.youtube.com/watch?v=fSBQRGuzLGc

bacon and egg pie. no time for cooking in our maimai haha

Lentil that sounds yummy,im going to make duck patties with my new burger press,so mr dundee might get some to take with him.

We run an all day deepfry/bbq. Veni backstrap, lamb chops, paua patties and squidrings are the favourites, after bluff oysters by the doz both raw with a dash of vinegar and then lightly battered and fried. Gout is a serious possibility, even though 30 is the oldest among us. Enjoy opening and stay safe all.

Originally Posted by hanse

We run an all day deepfry/bbq. Veni backstrap, lamb chops, paua patties and squidrings are the favourites, after bluff oysters by the doz both raw with a dash of vinegar and then lightly battered and fried. Gout is a serious possibility, even though 30 is the oldest among us. Enjoy opening and stay safe all.

I have a americian turkey cooker, basically a bloody big gas burner under a bloody big pot. Deep fried turkey ( 30-40 mins all done) is great. Have done a leg of lamb, and was brilliant. Chicken wings, chips, bacon, bread etc... All great.
Havent tried oysters (as like them raw with nothing), but would cook them well for hethens.
The big key is the power of the burner. Ie you need to keep the oil temp up when adding stuff. If it drops to much, you get gresey food.

Then swap the oil for a water based mix (potatoes, chillis, salt, etc... ) and all kinds of stuff in it. Bloody great device

Originally Posted by hanse

We run an all day deepfry/bbq. Veni backstrap, lamb chops, paua patties and squidrings are the favourites, after bluff oysters by the doz both raw with a dash of vinegar and then lightly battered and fried. Gout is a serious possibility, even though 30 is the oldest among us. Enjoy opening and stay safe all.

Shit man I'm hungry now!!

what ever is in the menu at the Horse shoe tavern

Wild pork bacon. (Have)
Eggs Benedict with asparagus or spinach and wild caught salmon (don't have this year yet) so might have to buy farm shit.😆

Fed the ponds yesty and they are looking good.....But they did as well last year before the season and did not produce as they normally do until later.



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Originally Posted by R93

Wild pork bacon. (Have)
Eggs Benedict with asparagus or spinach and wild caught salmon (don't have this year yet) so might have to buy farm shit.��

Fed the ponds yesty and they are looking good.....But they did as well last year before the season and did not produce as they normally do until later.



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wild pork bacon is definetly on my to do list.
high cholesterol appointment today or not
smoked duck breast aint to shabby either

We had the bacon done locally and it is bloody tasty but you need too cook it till crisp.
Otherwise it is a tad chewy. Could be the animal tho.

Really good in B&E pie as well.


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