I will have to remember to photo wifi's Russian Pelmeni next batch
Makes 200 per time
Last lot were spinach and cheese with Pork - yes !!!
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That's a @Dundee T sauce coverage, but with cheese. :)
Lamb chops for tea( why can't we buy mutton anymore? ) And then the star attraction Desert!
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Guts em and wished I had another doz.
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I agree with you on the mutton front VC. Chat up a sheep farmer and buy an animal on the hoof and butcher the bugger yourself.
Kingfish ceviche. Mmmmmmhttps://uploads.tapatalk-cdn.com/202...bb5de8607e.jpg
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This
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Wrap, and add heat for bit.
And it turns into this
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It Tasted Much better than the photo looks.
(just sliced ginger, green onions, salt n pepper, butter. 3-5 T water. Wrapped in grease proof paper, then tin foil to seal pan. Oven 220 deg C for 40mins. Was cooked just right. 44cm snapper)
Here goes dinner tonight fellas.....
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Looks tasty [emoji3]
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Hope you have all had a great weekend [emoji106]
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Store brought chips and oysters, and home made panko crumbed self caught snapper.... Attachment 139997
The kids love this snapper. Both won't eat fish from a take away now....
Last night's fresh crayfish with salt and peppered squid, spuds and salad.
Shit it was good.https://uploads.tapatalk-cdn.com/202...7f667caac1.jpg
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Dinner last night was fresh Kahawai tacos! Bloody delicious after a good day out on the water. Tonight will be pan fried gurnard.
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So braved the outside world today and went into the office for a bit. My wife, although actually is a good cook, doesn't really like cooking. So my day got longer and then traffic also kicked in - and she was forced to cook dinner :) (OK, maybe I could have not had that last coffee, or read the news, and I would have missed the traffic....)
I get home and dinner is done.
Mongolian steamed noodles, lamb rib and vegie soup.
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Bloody brilliant!
(just needed chilli...)
Knocked over a couple of Rangitikei hates with the old man. Boned out and made into Rogan Josh with a small sliver of Carolina Reaper chilli from the hot house, finely diced and chucked in. Gave it a beautiful heat that wasn’t over powering.
Tasted exactly like a good goat curry.
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That curry looks fantastic @mcknotty
A mate gave me 3 reapers last week. Stuck them by the kitchen window, told the kids and mrs (the boy in particular as he does like chilli) - don't touch these ones.
2 days later, having soup for dinner. (long story, but have inlaws in my bubble, and she doesn't do spice) so the base soup is fine on salt and flavour but missing the hit of chilli that me and Mrs and kids are used to. So the Mrs cuts up half a reaper and fires it in her bowl.... Then the laughing begins - well everyone is laughing apart from her.... :)
She is one that doesn't sweat, but there was a shin on her head.
My very nicely cooled beer, suddenly evaporated. The boys water that was full also disopeared.
Shit it was funny.
To her credit, she finished the bowl, before the effects really got her.
Struck a ripper Porterhouse - got it in a whole Vac pack peice
One of the better had in recent times
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Wifi had to settle for Salmon and leave the real meat for the boss :thumbsup:
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Fresh Mallard Breast.
Served on Kumara Potato Mash [emoji106]https://uploads.tapatalk-cdn.com/202...321a06e4b8.jpg
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Took out a new mortgage yesterday, and could just afford to buy enough Ox tails for 4 adults and 2 kids.... Bloody Heck they are expensive now days. In the slow cooker at lunch time for a afternoon cook.
Also throw in a beef cheek.
Then today on low all day.
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Rather tasty :)
Still trying to use up some snapper fillets in the freezer.
Was pretty bloody good for has been frozen fish.
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I tell you what Cam - I just said to Wifi the other day after she cooked my 2 Cod that cost $20 each :-)
I reckon been frozen for a while tastes better.
Maybe some of the natural moistness is lost in freezer but then allows cooks added flavours etc to cook in better ???
Fresh fish is a bit of a misanoma. Most fish are better after a short aging period, frozen fish is the same. Way better texture and less watery.
Frozen quality is greatly improved by vac packing. Most the high quality fish you eat in sushi shops etc has been frozen(albeit for hygene reasons)
Some fish are shithouse after freezing though, butter fish springs to mind. Turns to mush
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I am ex commercial fisherman and have eaten side by side chilled on ice "fresh" fish ranging from 0 hours threw to 14 days on ice in literally side by side taste tests.
I am pretty well versed in how white fish ages and how the flavor and texture changes with age.
As a now recreational only fisherman I do my best to iki and chill on salt ice asap.
I could write a whole long post on fish spoilage /storage and how it affects the product and I may do in the future.
For me tho with the species I mostly catch I prefer fresh even if it has been in the fridge a day or 3 with the exception of rig....its better frozen,it puffs up and is more soft and fluffy when deep fried.
@Beaker avocado is vegos bacon....it is the best thing you can put in salad short of bacon.
Yeah all things equal I still prefer fresh to frozen too. But defo find texture better after time for the fish to set up. Easier to fillet too.
Freezing definately still effects the flavour, But I think poor handling and storage practices give it the bad rep it gets.
Had Gurnard burgers last night that was sat whole in the fridge for 2 days. Flesh was absolutely perfect. Seriously tasty.
I've been doing similar tests mucking around with aging over summer. Have found that you need different times for different fish. Found with fattier fish I like to let them rest longer. Kingfish etc. Will change the time depending on if I stone shot the fish also, have noticed big differences in both texture and flavour. Have half the bits for a humidity controlled cabinet here, need to finish it off try some longer ageing
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Im in heaven,Im in heaven after a bloody satisfying day building my mancave,that delightful character smiffy delivered a wee bag of plump westcoast parrie breast.said fresh food is marinating in my "Iforget"marinade before being stirfry and veges!
Id suspect with my ales too im in for a bloody gourmet evening!!
Now im definitely in heaven haven consumed a plate of stirfried grass fed Totara flat paradise duck-theres now doubt in my mind the coast is simply sublime for the quality of tucker.
hey two tooh go stick ya shark and tatties where the sun dont shine and i hope the chef shits in the kale salad or whatever you semi herbivores like to eat these days.
We had Parrie duck breast 2 ways for tea tonight. Bashed flat and coated "Southern Fried" Style entree and suffed with Cheese and Peppers for main. Got a few left over and will collect some more soon too. Never thought much of it previously but it was bloody good tonight.
Home made veni pies
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Couple of veni shanks and about a kilo of shoulder meat browned up last night and into the slow cooker overnight with a couple of chopped brown onions, this morning added the bacon, mushrooms,leaks,stock,carrots,spuds,peas and corn,fresh chopped chilli,lots of garlic paste and left to go rest of day with a couple of stirs and seasoning checks.
Son made a loaf of bread and job done.
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Dam good.