Dinner thread?

[Beaker]

Home made char sui pork (not from packet mix), with garlic soy bok choi, rice and a miso soup (yes different countries, but it worked)






Pork should/butt, cut into 2in strips, marinade in -
½ cup soy sauce
⅓ cup honey
⅓ cup tomato sauce
3 tablespoons cider vinger
⅓ cup brown sugar
¼ cup Chinese rice wine
2 tablespoons hoisin sauce
1 teaspoon Chinese five-spice powder (Optional)

Leave overnight, move around a few times.
Into 220c oven, in roasting dish on a rack.
Cook 10mins
Add heaps of water below rack, but don't get meat wet.
Cook for further 30mins.
Get out, rest it for 15-20mins.
Cut fine and eat.

Was bloody nice and close to restaurant stuff. And easy as to make

[JessicaChen]

That looks bloody good beaker. Despite being part Chinese I haven’t actually tried making Char siu pork. Many ways to make it but might try the way you did it. I made rabbit teriyaki tonight with a side of rice. Also fried up the kidneys and liver. Haven’t tried rabbit kidney before and it was surprisingly mild.

[Chelsea]

Photography doesn’t do it justice, easy peasy venison spaghetti bolognese for dinner tonight. Served it with a side of garlic bread and of course topped with a tonne of cheese. Probably the best tasting one I have made in a while. Cheated and used a tin of Pam’s tomato and garlic pasta sauce, pretty good for a $1

[veitnamcam]

Son filleted, skinned,trimmed and sliced up kahawai he caught for our sashimi entrée with soy,lime juice and wasabi.
Filleting was a bit rough but we all start some where and he still has his fingers forgot photos.

Wrangled up some yearling Fallow back steak, heavily seasoned with garlic and herb salt and cracked pepper.
Fried in oil not butter to sear then into oven with the hand made chips for a couple of minutes....out onto a hot plate and coated with a bit of butter to rest while I cooked the eggs and onions.

[JessicaChen]

After 48 hours of marinading my first hare in red wine and spices I finally made ‘jugged hare’. Followed this long annoying recipe https://honest-food.net/classic-civet-of-hare/ with personal adjustments. One of the ingredients I didn’t have was hares blood to thicken the sauce. Apparently blending together cream , liver, and blood makes a good thickener to add at the end. I just added cream blended with liver, it looked like strawberry milk. Cooked it a bit long so the hare meat kind of fell apart a bit too much. Overall I can safely say that hare is much tastier than rabbit.

[veitnamcam]

I was just thinking thats a bloody clean bbq.

[hotbarrels]

Got our church men's camp this weekend. Quite a few SA's.
Been toying with giving sausage making a go as I already had the mincer and just needed the stuffer. That arrived just before Easter.
Shot a nice fat hind over the Easter weekend.
In typical 'go hard or go home' fashion I said "yea, I'll make some Boerewors", having never seen a sausage made let alone had a go myself.

Anyway, I introduce to you, 5kg of Venison and Mead Boerewors !! (apparently Boerewors has brandy in it but I didn't have any, so home brew mead it was).

[hotbarrels]

Got our church men's camp this weekend. Quite a few SA's.
Been toying with giving sausage making a go as I already had the mincer and just needed the stuffer. That arrived just before Easter.
Shot a nice fat hind over the Easter weekend.
In typical 'go hard or go home' fashion I said "yea, I'll make some Boerewors", having never seen a sausage made let alone had a go myself.

Anyway, I introduce to you, 5kg of Venison and Mead Boerewors !! (apparently Boerewors has brandy in it but I didn't have any, so home brew mead it was).

Attachment 164728

Seemed to pass muster ......
Unfortunately it was raining so they had to be cooked on the hotplate rather than the wood Braai

[kukuwai]

Picked a few rings of these in the paddocks lately.



Shit they are tasty


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[Rushy]

Picked a few rings of these in the paddocks lately.



Shit they are tasty


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That is about as good as wild food gets.

[veitnamcam]

Picked a few rings of these in the paddocks lately.



Shit they are tasty


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You lucky lucky barstard!

We used to pick bags and bags of them on the wee farm I grew up on, used to get the occasional soccer ball sized puff ball too.
Apparently you can eat the puffballs? I only ever gave them my best match winning penaly kick impersonation.

[Marty Henry]

Picked a few rings of these in the paddocks lately.



Shit they are tasty


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Lucky bastard all I've got so far is this.
We need rain to get them going and then for a few wonderful weeks everything we have for tea is black.

[Chelsea]

Lucky bastard all I've got so far is this.
We need rain to get them going and then for a few wonderful weeks everything we have for tea is black.

Is there somewhere reliable that can tell me what mushrooms are safe to eat? I have been told even though they may look like button ones doesn’t mean they are ok to eat. We have quiet a few starting to pop up around the farm.

[hotbarrels]

Is there somewhere reliable that can tell me what mushrooms are safe to eat? I have been told even though they may look like button ones doesn’t mean they are ok to eat. We have quiet a few starting to pop up around the farm.

I was told as a kid that if you can peel it, you can eat it....... Apparently you cannot peel a toadstool???
Personally, I don't eat fungi so have never put it to the test, nor can I verify the validity of the advice given.

[JessicaChen]

Is there somewhere reliable that can tell me what mushrooms are safe to eat? I have been told even though they may look like button ones doesn’t mean they are ok to eat. We have quiet a few starting to pop up around the farm.

If you find a good source I want to know too. Mushrooms can be notoriously difficult to identify, and safe species can look identical to toxic species. I did a bit of mushroom collecting of the magic variety and one of the ways to identify them is to take a spore print to see the color of the spores. You might need to go through some annoying binomial keys to get a good grasp on the features to look for. Boletes are probably your best bet at ensuring you dont pick up something toxic. Go for birch bolete! https://fungalguide.landcareresearch...x?Group=Bolete
https://fungalguide.landcareresearch...ticGroups.aspx

Ive eaten the bright red fly agaric before. Need to boil them to get toxins out before frying. Tastes pretty good. However, like the name suggests, the fungi attracts a lot of flies. There are almost always maggots everywhere in them.