Want some recipes?

Quote:

---

Originally Posted by veitnamcam

You cook il drink:D

Sent from my GT-S5360T using Tapatalk 2

---

I'll cook, you drink!

:D:D:D

I'm certainly keen to see what Angus comes up with. Bet TR puts her dibs in for some too. Now if everyone is sitting down, ... I might even try something substantially less that well done, ... maybe even less than medium. :OSMILEY:

Quote:

---

Originally Posted by gadgetman

I'll cook, you drink!

:D:D:D

---

No thanks killed once is enough:(:D

Sent from my GT-S5360T using Tapatalk 2

Quote:

---

Originally Posted by gadgetman

I'm certainly keen to see what Angus comes up with. Bet TR puts her dibs in for some too. Now if everyone is sitting down, ... I might even try something substantially less that well done, ... maybe even less than medium. :OSMILEY:

---

OMG!

Sent from my GT-S5360T using Tapatalk 2

Rushy - see you there!!!!!

This is a quick rich beer meal
into the pan venison strips / bacon strips / sliced paua
fry then add bottle of cream and simmer

Quote:

---

Originally Posted by lloydcj

This is a quick rich beer meal
into the pan venison strips / bacon strips / sliced paua
fry then add bottle of cream and simmer

---

And the venison doesn't come out like boot leather simmering it?

Sent from my GT-S5360T using Tapatalk 2

Quote:

---

Originally Posted by Rushy

Angus I will give that a go. Do you simply crush some mint into an off the shelf reduced balsamic or do you do the hard yards and prepare the reduction from scratch? I am interested in your thoughts on the marinade so best you get out there and smack over an animal.

---

Two parts balsamic vinegar to one part honey.
Add to a pan at medium heat and whisk until thickened to your liking, add a good handful of fresh chopped mint (dried is NEVER a substitute to fresh, completely different flavour.)
It's fantastic on grilled meat, especially slow cooked lamb shoulder! Even makes a pretty good ice cream topping ;)

Quote:

---

Originally Posted by veitnamcam

In the mean time i can send you a whole vacume packed muscle from a hind quarter to go nuts on and post it up.

Now what would be the best way to send it?
I haven't had much luck with things getting to the other island on time lately .

Sent from my GT-S5360T using Tapatalk 2

---

Really? That would be excellent! I'm not sure how one sends meat but i can look it up for you?

Quote:

---

Originally Posted by Raging Bull

Freezers are packed - Pork, Venison, Beef, Lamb, Goat, Duck, Rabbit, Goose, Pheasant... I need inspiration.

Angus, some recipes for domestic duck breast would be great? Pork loin? Cheers.

---

Can definitely sort you out.

Righto! Tuesday night, food and reloading. PM me if you are interested. (Wellington members)

Quote:

---

Originally Posted by Angus_A

Really? That would be excellent! I'm not sure how one sends meat but i can look it up for you?

---

If i can get a gold plated guaranty that the bloody courier will get it to you the next day then wrapped in lots of newspaper it should still be part frozen when you get it?
Then it should be fine in the fridge for a few days till you get to it.

Flick me your details and then get dougie and partner around to help you eat it, it might motivate her to go find one herself ;)

Sent from my GT-S5360T using Tapatalk 2

Quote:

---

Originally Posted by Angus_A

Two parts balsamic vinegar to one part honey.
Add to a pan at medium heat and whisk until thickened to your liking, add a good handful of fresh chopped mint (dried is NEVER a substitute to fresh, completely different flavour.)
It's fantastic on grilled meat, especially slow cooked lamb shoulder! Even makes a pretty good ice cream topping ;)

---

Thanks Angus I will give that a go.

Angus a old Dutch guy made me duck pom poms , notice I've avoided "duck balls", the clowns on here would have a field day ! . Sorry forgotten the propper name ? . But they where duck breast mulched up real fine and sort of creamy then crumbed . You just deep fryer them . Man they where good . If you new of how to do them I'd be most great full . I've got at least 15 kilo of duck breast , which is begging for a use .

Steak on its way to you Angus

Sent from my GT-S5360T using Tapatalk 2

Quote:

---

Originally Posted by Munsey

Angus a old Dutch guy made me duck pom poms , notice I've avoided "duck balls", the clowns on here would have a field day ! . Sorry forgotten the propper name ? . But they where duck breast mulched up real fine and sort of creamy then crumbed . You just deep fryer them . Man they where good . If you new of how to do them I'd be most great full . I've got at least 15 kilo of duck breast , which is begging for a use .

---

I've never heard of such a recipe using duck before. I have a couple of chickens in the freezer they will have to do for this -__- , i'll do some experimenting tonight and put a recipe together for you.
Can you remember any specific seasonings it contained?

Quote:

---

Originally Posted by Munsey

the clowns on here would have a field day !

---

I resemble that remark!

Quote:

---

Originally Posted by Angus_A

Can definitely sort you out.

---

One for pork loin would be good, I'll give it a go this weekend?

Quote:

---

Originally Posted by Raging Bull

One for pork loin would be good, I'll give it a go this weekend?

---

Typed up and posted :)

Quote:

---

Originally Posted by Munsey

Angus a old Dutch guy made me duck pom poms , notice I've avoided "duck balls", the clowns on here would have a field day ! . Sorry forgotten the propper name ? . But they where duck breast mulched up real fine and sort of creamy then crumbed . You just deep fryer them . Man they where good . If you new of how to do them I'd be most great full . I've got at least 15 kilo of duck breast , which is begging for a use .

---

I talked to some dutch mates of mine and the recipe you are thinking of is 'kroketten'

I will make a recipe for you ASAP :)

Quote:

---

Originally Posted by Angus_A

I talked to some dutch mates of mine and the recipe you are thinking of is 'kroketten' I will make a recipe for you ASAP :)

---

Top man angus .

Its looking like you won't receive it till Monday mate.:mad:
I hope its still ok.

Sent from my GT-S5360T using Tapatalk 2

Quote:

---

Originally Posted by veitnamcam

Its looking like you won't receive it till Monday mate.:mad:
I hope its still ok.

Sent from my GT-S5360T using Tapatalk 2

---

You will be pissed. If you like next time I can send it overnight courier for you from work. They have a good success rate. Still have that stuff for ya, but its in the freezer now.

We use nzc at work but they couldn't get my parcel overnight last week so thought i would try fastway. Fail.

Sent from my GT-S5360T using Tapatalk 2

Quote:

---

Originally Posted by veitnamcam

We use nzc at work but they couldn't get my parcel overnight last week so thought i would try fastway. Fail.

Sent from my GT-S5360T using Tapatalk 2

---

Weird, we use them and Courierpost. Both are really good. I sent a load of fish Overnight to my brother in Ashburton and my friends up north and both were still frozen when they arrived.
We were told if its going Over the water then all is trucked to CHCH and then flown North. Even from Blenheim to Wellie goes via CHCH, go figure

Awh man :( hopefully it turns up before the reloading meet.

Quote:

---

Originally Posted by Angus_A

Awh man :( hopefully it turns up before the reloading meet.

---

You could try ringing the welling branch and seeing if you could collect it?

Sent from my GT-S5360T using Tapatalk 2

Will do.

Quote:

---

Originally Posted by Munsey

Top man angus .

---

I've posted the recipe up for you, bought some duck breast specially for it.
It was delicious.
I'm told by my dutch flatmates dad that it's exactly the same as what he ate in holland as a child so that can only be good :)

Any luck collecting it?

Sent from my GT-S5360T using Tapatalk 2

Waiting for flatmate to wake up so i can use his phone.