Dinner thread?

[R93]

Not dinner but worth a mention.
Cook and I stopped at a wee bakery in Fairlie on our way home to the coast.
Got a pork belly and apple pie.

Safe to say I will never go thru there again without grabbing another.
One of the best pies I have eaten.
Even had a large perfectly executed bit crackling on top of the pie.

Seen a dead wallaby on the road between Fairlie and Geraldine.

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[dannyb]

Not dinner but worth a mention.
Cook and I stopped at a wee bakery in Fairlie on our way home to the coast.
Got a pork belly and apple pie.

Safe to say I will never go thru there again without grabbing another.
One of the best pies I have eaten.
Even had a large perfectly executed bit crackling on top of the pie.

Seen a dead wallaby on the road between Fairlie and Geraldine.

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Try the salmon and bacon next time too Dave they are to die for I always get one of each and eat the other the next day..... Or straight after

[R93]

Try the salmon and bacon next time too Dave they are to die for I always get one of each and eat the other the next day..... Or straight after

I have to admit it was a toss up between them but I pigged out on seafood, trout and salmon all weekend so the pork belly won.



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[Lucky]

You can get Fairlie pies at a cafe in Tekapo if your heading that way and need another

[uk_exile]

The silverside pie is great too

[R93]

The silverside pie is great too

I actually linked their menu from their website so I am covered.

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[Dundee]

@R93 the local fonterra driver @oraki pigs out the regulaly so I've heard.

[R93]

@R93 the local fonterra driver @oraki pigs out the regulaly so I've heard.

I don't blame him

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[oraki]

@R93 the local fonterra driver @oraki pigs out the regulaly so I've heard.

Haven't stopped in there for along time. Going past it sometimes 4 times a day, the temptation, smell........
They're a bloody good pie, but started being to much of a good thing.
Gone from having a maggot pack a day, to less than 5 for the season. 7 kgs disappeared in the space of 6 weeks. No other changes.


The 5 I had were all Fairlie Bakehouse ones tho....mmmmmmm

[bumblefoot]

Did the old "pakeha hangi" for tea tonight.... goat leg chops, kumara, Jerusalem Artichokes, red kuri pumpkin and kale wrapped tinfoil. Put on an upturned plate in the crockpot; put about an inch of water in and cook for 3 hours... Everything except the kumara (and instant gravy) either off the property or hunted.... Such a lazy way to do tea! This summer I'll hopefully be using banana leaves instead of foil.....

[Marty Henry]

Did the old "pakeha hangi" for tea tonight.... goat leg chops, kumara, Jerusalem Artichokes, red kuri pumpkin and kale wrapped tinfoil. Put on an upturned plate in the crockpot; put about an inch of water in and cook for 3 hours... Everything except the kumara (and instant gravy) either off the property or hunted.... Such a lazy way to do tea! This summer I'll hopefully be using banana leaves instead of foil.....

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So theres someone else who likes jerusalem artichokes eh!

[dannyb]

Tonight slow roasted hare back legs.

6 back legs and 1 cup of tahr stock in the Dutch oven.


After 3 hours or so at 100c added some rough cut carrots and onions. Occasionally basting all day.


After about 7 hours this is the result literally falling off the bones, served with pan gravy, so damn tasty.

[R93]

Had pretty much the same and even cooked the same way apart from the protein.

Pitt Island leg of lamb. Even have enough left for sammies for a few days.

Thar stock sounds bloody good.

I made a heap of venison stock a week or so ago.
Havent tried it before but also have some chamois bones to turn to stock. Chamois is pretty rich normally so hopefully it turns out as good.
Do you roast your bones prior to rendering them @dannyb

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[dannyb]

Had pretty much the same and even cooked the same way apart from the protein.

Pitt Island leg of lamb. Even have enough left for sammies for a few days.

Thar stock sounds bloody good.

I made a heap of venison stock a week or so ago.
Havent tried it before but also have some chamois bones to turn to stock. Chamois is pretty rich normally so hopefully it turns out as good.
Do you roast your bones prior to rendering them @dannyb

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Nothing that fancy was just the pan juices from the tahr back legs I was given a few months back.
But yes normally when I'm making stock it's from roasted bones.

[Dundee]

The lads came home for dinner.Ruahine red back steak with chips and eggs.