At least that much here too so no Auckland tax on that.
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By the God - was like butter in yr mouth
Another P&S special Eye inner fillet $23.99 for whole fillet
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Tonight's feast
Red back steaks salt cured then fried in butter till medium rare....absolutely to die for :thumbsup:
My daughters quote " the meat juice is like it's own special sauce " as she mopped it up with her chunky fries
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@dannyb What do you mean by salt cured? Method?
Thanks
I kept it simple tonight with a couple of beef scotch fillet steaks, wasabi for something green on the plate and a Heini for something green off of it.
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Real easy using ground rock salt, salt the meat reasonably heavy handed make sure it's completely covered then let it sit in the fridge overnight no longer than 24hrs max (the salt will be completely absorbed into the steak) then remove from fridge allow steak to come to room temp then cook as desired. Not sure if that's the right name but someone here suggested it to me I think ????? Anyway meat loves salt tastes fab and not at all salty like you would think it would.
That reminds me of the first time we gave the kids goat stew the missus cooked up. She's magic in the kitchen and at first the kids refused to go anywhere near the stew when we told em what it was. They finally tried it and three bloody helpings each later the little buggers had eaten my next day lunch leftovers!
Swan breast. Dropped in the deep end I just trimmed it up and sliced it seasoned and fried up like I would a bit of venison.
Tasted pretty good but was a bit dry....patties might be better with some added fat.
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Snapper in a green curry on long brown rice.
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