Thread: Getting back to living off the land.....

Originally Posted by MB

Pretty much. It's the secret to my mum's great cooking. That and salt by the metric ton!

Interesting. Surprised you're not a fatty who's had 2 heart attacks by now

Originally Posted by Russian 22.

Interesting. Surprised you're not a fatty who's had 2 heart attacks by now

Haha! I'm not overly convinced by the dangers of (some) fats or salt. There's lots of talk about the Mediterranean diet and longevity and guess what, there's lots of oil/fat and salt in the real deal (rather than the trendy version in lifestyle magazines). I'm not an expert by any means and not giving dietary advice, just some observations.

Wild pork, mushroom leek, onion tomato and capsicum casserole started. That's dinner sorted...

Finished wild pork casserole

I see onions...my arse is burning already...other than that YUMMMMMM

Experimenting with a goat shoulder slow roasted in the oven on top of quince, turnips and onions. Seasoned with lemongrass, cardamom, star anise and cinnamon...

Looks very appealing.

Originally Posted by Coote

Looks very appealing.

Thanks; hope so. It's an experiment. I'm cooking it at 150C in the oven rather than the slowcooker. Also; be interested to see how the quince works. Well it's the Chinese false quince; (Pseudocydonia sinensis)

Just out of the oven, slow-roasted young wild goat shoulder.... The roasted quince (no added sugar) is amazing with it

Originally Posted by bumblefoot

Just out of the oven, slow-roasted young wild goat shoulder.... The roasted quince (no added sugar) is amazing with it

Attachment 168802

Did you eat that false quince or were they there just for flavour ?

Originally Posted by Moa Hunter

Did you eat that false quince or were they there just for flavour ?

They are edible and were nice and tart beside the roast meat

Originally Posted by bumblefoot

They are edible and were nice and tart beside the roast meat

Japonica also make an incredible pink jelly, not quite like the real Quince one but bloody nice with cheese or game meat

Originally Posted by bumblefoot

They are edible and were nice and tart beside the roast meat

I picked some from a tree at Southern woods nursery and tried cooking them at home. They looked great but I couldnt make anything useful of them, so its interesting that you cracked it. I have plenty of regular quinces but those falses do look good

This is cool! Makes my efforts with goat seem pretty paltry..... The Chinese way of barbequing an entire goat. The goat is scalded as you would a pig instead of being skinned. Not too sure about the soup though

https://www.youtube.com/watch?v=yxk01f73368

Anyone cook up young roosters Cleaned up 2 today and have 2 more to do tomorrow. My plan is just to do them the same as chicken as in roasted.