Dinner thread?

[bunji]

Pretty easy, but time consuming.....

So, in a wide pot, about 2 litres water, thum sized bit of ginger (cut into slices - the Mrs likes hot water and ginger to drink, so I trimmed all the crap bits off a big piece, and used them), teaspoon of five spice powder, 1/4 cup soy sauce, 3-4 T rice wine (could use rum or bourbon) 2-3 T brown sugar, and 5 T corn flour.
Get it boiling.
Tie some string around duck neck. Will be used for hanging.
Hold duck above pot, and use a soup ladle to pour water mix over duck, while not dunking duck in pot. Cover all the duck, and keep doing for about 5-10mins. (I take the extractor fan filter out, and there's a bracket inside the fan unit that is above the stove, and I put a metal hook onto this instead of holding.)
Not trying to cook the duck here, just to get the fat moving in the skin, and getting some of the mix to stick.

Then hang in a cool windy place for 18-24 hours. I use my smoker, with a computer fan blowing in.

Then, onto a roasting dish with a rack. Preheated oven at 220 c, for about 1 hour. Rest for 20-30mins, then cut up.

Thank mate l will give it a crack ,doing the skin is very similar to how we do out pork crackling & belly to get a spot on crunchy crackling with out being greasy .I will use my smoker the same way ,is there a particular duck breeds better than others ?Have you tried it with wild ducks?

[Beaker]

Thank mate l will give it a crack ,doing the skin is very similar to how we do out pork crackling & belly to get a spot on crunchy crackling with out being greasy .I will use my smoker the same way ,is there a particular duck breeds better than others ?Have you tried it with wild ducks?

Duck breed - canter Valley ducks from supermarket, are very good. This was a quacker duck, not as good. Not big and meaty like canter Valley ones.
Never tried a wild duck. I think I'm shooting next season, so maybe I'll give it a go, but would have to be a good bird. Fatter the better.

As for crackle....

[Beaker]

Tonight's dinner was a rolled pork belly on the spit.
Tried a new way, with making a spice/herb paste for the middle (fresh ginger, fresh temuric, fresh sage and basil, green onion, salt and pepper, a chilli, some oil and water - blended to a paste).
Normal crackle prep - hot water pour over, pat dry, then poke heaps of hole in the skin.
Then paste on the meat side, roll up and tie. Rub outside with salt. Into fridge over night uncovered to dry.

Today, on bench for 45mins, then onto bbq, For 1 hour 20, then heat off and left to turn for another 30 mins. Inside to bench for another 30,then sliced.

Came out bloody nice. In fact I think the most juicy one I've cooked.

[Marty Henry]

Duck breed - canter Valley ducks from supermarket, are very good. This was a quacker duck, not as good. Not big and meaty like canter Valley ones.
Never tried a wild duck. I think I'm shooting next season, so maybe I'll give it a go, but would have to be a good bird. Fatter the better.

As for crackle....

Eight or has a lot of Peking ducks, too many he says a cull is in the offing and seeing these are fed all the time so that's got to be tried.

[veitnamcam]

Been away camping with the family and some friends and their families....ten days of too much ham, crayfish, cheese,crayfish, sausages, crayfish,bacon,crayfish,fish etc.

So home now felt the need for some slow cooked lamb neck chops with lots of fresh garlic, onion,chilly, salt cracked pepper and half a beer in the slow cooker....I'm sure you can imagine because I forgot to take a photo but here is desert.
All the scoopings out of the slow cooker.

I scooped the fat off the top before drinking..... alright I scooped a bit off.

[veitnamcam]

I just stirred the whole lot up and drank it.

[kukuwai]

I just stirred the whole lot up and drank it.

Re-hydration

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[Shearer]

Burger King eat this.

Bun, cream cheese, venison pattie, beetroot, carrot, tomato, avocado, lettuce, mayo, bun.

[Tahr]

Tonight. Foxton flounder.

[Tahr]

Dinner for 6 last night. 4 kg snapper. BBQ.

[tiroahunta]

Nothing special. Home kill sausies. Have been using this bbq a bit since Xmas. Even had kids asking ‘can I cook the sausies on it…’




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[bunji]

Missus is a great cook ,when we were living in Argentina, while l was guiding ,she became great friends with a head camp cook we called Nanna ,she was part Argy /Brazilian & just a lovely lady & fantastic old school cook ,who my wife was teaching to speak English so Nanna could earn more up front of the Ranch .

When we flew out on the Ranches private airstrip for the last time she ran next to the plane ,with her long apron waving , crying ,my wife was heart broken. .
One of our favorite Nanna's recipes ,that my Missus made sure to learn from Nanna was her families old recipe for Olla Bahia de Mariscos con Leche de Coco ,which from memory in English is something like Bahia ,(a region of Brazil her family were from),Seafood & coconut milk Hot Pot .

Basically it is cooked in Ceramic Hot Pots, covered so it steams the Seafood.

Each crock pot is filled with Scallops ,Crayfish ,Paua, Prawns, King Fish,Calamari & mussels , Steamed in a splash of a good White Wine, Olive Oil ,Coconut milk ,chilli & red peppers ,little bit of garlic & Parsley & gently steamed/cooked on the BBQ until just done & served with rice to soak up the goodness.

We both love the food our sports of Hunting & Spearfishing provides & some how it always tastes better when you harvest it & cook it yourself .


.This is the before Pic as forgot the after as it smelt so good cooking

[bunji]

@tiroahunta Yumbo ,Nothing wrong with home made Mystery Bags on a good old bit of Kiwi Shed ingenuity ,it is a right of passage for your Kiwi Man Card. I taught my kids from a early age how to cook on a open fire BBQ ,as they got old enough to be left alone they would be rewarded with a packet of marshmallows to toast or their all time favorite a Banana in the skin ,wrapped in Al foil ,split down the center & "stuffed" with a couple of rows off a bar of Whittaker's chocolate & placed in the coals until the chocolate melts

[veitnamcam]

@bunji when I was fishing in Argentina doing an exploratory trip looking for a hoki spawn .
For a couple of weeks of the 3month ordeal we were pulling up cases of scollops.
If they were the same as here I couldn't say but they looked the same except it was the wrong time of year for roe.
Domestic stores cooling stopped working at week one so by the end of the first month it was rancid beef/hard bread/wine and whatever we could get out of the factory and cook ourselves after the ships cooks had gone to bed.

Factory hands were just binning up all these scollops and turfing them out the scuppers.
I kept a case and shucked them and fried up for the midnight meal for the arge Forman and some crew.
Very well received and the next day I was pleased to see they were keeping a few cases aside for a meal.
Later that night I went into the galley and here they are with 3 big pots boiling full of un shucked whole scollops
Oh well at least they weren't going back overboard.

[bunji]

@veitnamcam I would have cried One of my greatest fears is eating a crook Oyster or Scallop etc .One of my great pleasures in life is a good feed of Bacon & Eggs ,when we were guiding in Montana everything was brought into camp by horse & so it would turn up in varying degrees of rooted. The first few days after the end of the Elk season we were down to skeleton crew & in clean up & storage mode ,when l thought l will cook up a nice feed of Bacon & Eggs for the big day ahead & use up what was in the ground larder ,as soon as the first egg hit the hot pan the smell had me dry reaching & the yolk was a disgusting Blacky/green color & always wondered how many the cook had sneaked through on the turn .I could not eat eggs for over a year after & l love seafood that much l would hate it to happen with it.With us having spent so much time in hot & tropical climates like PNG ,Top End of Oz & Africa with only basic refrigeration at best, we are always paranoid about food safety, having seen the end result for some poor souls