Mumma bear was out tonight so I was on tea duties.Made a chicken and leak pie.With everyone’s initials on there piece lolAttachment 89285
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Mumma bear was out tonight so I was on tea duties.Made a chicken and leak pie.With everyone’s initials on there piece lolAttachment 89285
Spent a bit of time kickin back in a log cabin up in the land of the midnight sun last month (honeymoon).
Cooked up a couple of pork chops on the fire,
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AwesomeQuote:
Originally Posted by Raging Bull
Where exactly looks like Russian outdoor cooking (in their Spring Summer)
Maybe Finland ??
Yukon, Canada.Quote:
Originally Posted by Sarvo
Sent from my SM-G925I using Tapatalk
AhQuote:
Originally Posted by Raging Bull
You threw me off track with the "land of the midnight sun"
Do they get "White Nights" there
I just Googled Earth and yes they would
Nice place for a Honeymoon !!!!
Living the dream man , very lucky
Left over roast goat and mutton meat from last night,with hash browns and a spicey chicken tender.
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Bloody hard to see anything but sauce there DD:P
He must have "galvanised" stomach liningQuote:
Originally Posted by Shootm
Right promised a Pegion Salad recipe on @R93 smug dog thread. So here it is.
You need. Pancetta, 2 pigeon breast, onion, red pepper, green leaf salad & Olive Oil and pine nuts.
Dice up the onion and the red pepper. Then fry this up with olive oil
Attachment 89528 place this in your bowl with the green leaf salad.
Next fry your Pancetta.
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While the Pancetta is frying cut up your pigeon breast.
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Place your fryer Pancetta in the bowl of salad along with a sprinkling of pine nuts. Keep the Pancetta oil in the frying pan and fry your
pigeon breast in this oil. Fry for no more than five minutes. Tip this in with all the rest and toss. Add salt pepper and the serve. Total cooking time 15 minuets start to finish.
Dishes used. 1 frying pan 1 bowl 1 knife 1 chopping board plates to eat from.
Sorry but phone refuses to post more photos:O_O:
Didn't but needed to add that the pigeon should be cubed when chopped.
Also frayed in the pancetta fat left over from its cooking.
You can also add diced tomatoes and Avocado to the mix along with some cheddar:thumbsup:
Nice and tasty!
Also if you don't like pigeon add duck or geese, venison! The trick is cooking it fast!
I hope you got clearance from Richy Chen to use his recipe :PQuote:
Originally Posted by Sideshow
Maybe add bamboo shoots? :)Quote:
Originally Posted by Gibo
Ate a stack of whitebait fritters tonight, bloody beautiful.
Hope they wern't caugh by you today - even though you a out of towner - pleading ignorance that you a pig islander wont work :playingsmiley:Quote:
Originally Posted by MSL
Caught fresh today with tiny tiny hooks.....
Not quite the same, however was looking in the freezer for tomorrow s dinner I found some whitebait. Happy days!Quote:
Originally Posted by MSL
However it's the boys 4th b day on sat and he loves it, so it shall be short lived.... :)
I've been roped in to do a hangi at my daughters school tomorrow for 150-200 people.
Lucky my family has our own stash of baskets, sack, and stones.
So I've had a mate donate a 75ld sow which we've taken the back legs, and front shoulders off (kept the backstraps and loins for myself). and people have donated other rolled roasts. Children are meant to be bringing their own veg and prepping it.
Kids get to learn about the process, but i think there's a lot of adults/teachers that haven't seen it done before or even eaten a hangi.
Photos please! put it up in its own thread as a how to:thumbsup:Quote:
Originally Posted by Projects
Sure thing. I can do this tomorrow. I think my wife's going to be taken photis of the going down part as I'll be busy in the heat of it all.Quote:
Originally Posted by veitnamcam
Are you a traditionalist that uses river rocks or are you more the modern user of railway irons?Quote:
Originally Posted by Projects
Im ancient @Rushy weve got volcanic rocks we've had in our family for quite a few generations now. Ive got a couple big cast iron carridge brake shoes i throw in just to bump up the heat. Rocks will hold the heat longer than irons.
Excellent. The stories those rock could tell. It has been a while but I have scoffed a few feeds from the hole in my time.Quote:
Originally Posted by Projects
Never hangi a rabbit they come out bloody disgusting.Quote:
Originally Posted by Projects
Tonight we had the last roast meal with our eldest lad before his OE.
Slow cooked venison in the crock pot.
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Roast spuds etc.
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Where is the young man off to Dundee?
@Dundee if he's coming UK side drop me a pm I can show how they go about shooting here he's interested.
Palmy :D Big OE :POQuote:
Originally Posted by Rushy
Hes off to Rarotonga,we get to baby sit his labrador and all his guns.:)
Shoe chicken tonight, considering the only thing i've plucked before is a peacock i think i didn't do too bad
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How you cooking it?Quote:
Originally Posted by Angus_A
I'll do a write uo tomorrow when i get a chance. But it was a ling 12 hour day.
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Coq au vin :)Quote:
Originally Posted by Beaker
good job on the plucking,tip...when you get down to the bum fluff,try rubbing fingers across skin rather than plucking and it will sort of just come away,with the feet/legs run knife around joint rather than breaking/chopping them off. two reasons...#1 it helps hold flesh from contracting when cooking #2 if freezing they dont poke through plastic bags.
Ah okay that's really good advice, when and if i catch the others i'll do that :)Quote:
Originally Posted by Micky Duck
Is that actually how you are cooking it or a clever 'play on words' as it appears that it may have been a rooster in life ??Quote:
Originally Posted by Angus_A
Still waiting!Quote:
Originally Posted by Projects
I am looking forward to this post, been to a few Hangis some good some not so.
Left over roast venison from the other night done a few sandwiches for lunch.
Still more venny left tonight so the good Mrs battered it and had jacket spuds aswell.
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Veni fritters is something I have never thought of before.Quote:
Originally Posted by Dundee
Was the roast a little dry?
Nah it was all good VC the slow cooked venison in the crock pot kept it moist.
Had fish last night.
But don't want to waste good meat.
