Recipes, home grown goodness, BBQing and food stuff
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
I've been buying food online since lockdown. I bought and ate some Pure South Sileri lamb rump. It came in small chucks, cooked up beautifully on a wood fire oven. Every single bit of the meat was eaten. I was too hungry and drunk to take a freshly cooked photo.
This was leftovers the next day
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
I've been buying food online since lockdown. I bought and ate some Pure South Sileri lamb rump. It came in small chucks, cooked up beautifully on a wood fire oven. Every single bit of the meat was eaten. I was too hungry and drunk to take a freshly cooked photo.
This was leftovers the next day
Every bit of meat was ultimately eaten, ie no waste
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Thinking about making this oven roasted fish (hake) and peppers dish. What local NZ fish should I use?
https://cooking.nytimes.com/recipes/1017725-sheet-pan-roasted-fish-with-sweet-peppers
PREPARATION
Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.INGREDIENTS
1 small bunch lemon thyme or regular thyme
1 ½ pounds hake fillets
Fine sea salt and black pepper
3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
4 ½ tablespoons extra-virgin olive oil, plus more for drizzling
¼ cup pitted, sliced black or green olives, or a combination
1 teaspoon sherry vinegar, plus more to taste
1 garlic clove, grated
1 cup loosely packed Italian parsley leaves, chopped -
I think some enjoyed this last year so another plug...
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@bones said in Recipes, home grown goodness, BBQing and food stuff:
I think some enjoyed this last year so another plug...
I ordered those, they were great. Tamarillos too even though they didn't grow them. Thanks for posting, I'll be all over that
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@bones said in Recipes, home grown goodness, BBQing and food stuff:
I think some enjoyed this last year so another plug...
Perfect handful, lovely cuppage, superb technique
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@bones said in Recipes, home grown goodness, BBQing and food stuff:
I think some enjoyed this last year so another plug...
Perfect handful, lovely cuppage, superb technique
Not my first rodeo
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Spring day, Anzac biscuits and blackberry wine.... Love cooking traditional kiwi stuff like lamingtons, Afghan biscuits, potato fritters etc.
Anzac biscuits recipe originally from the Edmonds Cookbook I think. Wine is about 3/4 blackberry and 1/4 grape to give it some body and fermented on the pulp. 2 years old and tastes a bit like an acidic red burgundy.
Found some port-style wine I made about 10 years ago (blackberry, plum, elderberry, grape) where I stopped the fermentation with vodka to keep the wine sweet and alcoholic. Forgot about it. Should be interesting to try...
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
Thinking about making this oven roasted fish (hake) and peppers dish. What local NZ fish should I use?
https://cooking.nytimes.com/recipes/1017725-sheet-pan-roasted-fish-with-sweet-peppers
PREPARATION
Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.INGREDIENTS
1 small bunch lemon thyme or regular thyme
1 ½ pounds hake fillets
Fine sea salt and black pepper
3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
4 ½ tablespoons extra-virgin olive oil, plus more for drizzling
¼ cup pitted, sliced black or green olives, or a combination
1 teaspoon sherry vinegar, plus more to taste
1 garlic clove, grated
1 cup loosely packed Italian parsley leaves, choppedHoki IS Hake.
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@pakman said in Recipes, home grown goodness, BBQing and food stuff:
@tim said in Recipes, home grown goodness, BBQing and food stuff:
Thinking about making this oven roasted fish (hake) and peppers dish. What local NZ fish should I use?
https://cooking.nytimes.com/recipes/1017725-sheet-pan-roasted-fish-with-sweet-peppers
PREPARATION
Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.INGREDIENTS
1 small bunch lemon thyme or regular thyme
1 ½ pounds hake fillets
Fine sea salt and black pepper
3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
4 ½ tablespoons extra-virgin olive oil, plus more for drizzling
¼ cup pitted, sliced black or green olives, or a combination
1 teaspoon sherry vinegar, plus more to taste
1 garlic clove, grated
1 cup loosely packed Italian parsley leaves, choppedHoki IS Hake.
Yes and no.
Hoki is a variety of Hake. There are many..
That recipe is most likely to originate for use with 'European Hake' (sometimes called Cornish Salmon in the UK or White Salmon in France). My experience is that the texture is slightly firmer and the fillets a bit thicker than Hoki (or Blue Grenadier as the Aussies call it).
Upshot is that you could use hoki but other fish would be just as good, if not better. Gurnard bakes nicely and has a mild flavour.
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@crucial said in Recipes, home grown goodness, BBQing and food stuff:
(sometimes called Cornish Salmon in the UK
Pysk Densek or Densek in Cornwall....
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Saw this on special at the weekend and gave it a try.
Pam's Finest Slow Cooked Chimichurri Beef Brisket
Our Brisket is cut from prime New Zealand beef, cooked low and slow for 14 hours with a flavoursome Argentinian inspired rub.Review:
Lacks flavour, incredibly boring. Good work on getting a pull-apart brisket (braised), but was absolutely flavourless.Regular price of $18 for 450g; even at a third of that it's not worth it. Avoid.
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Saw this on special at the weekend and gave it a try.
Pam's Finest Slow Cooked Chimichurri Beef Brisket
Our Brisket is cut from prime New Zealand beef, cooked low and slow for 14 hours with a flavoursome Argentinian inspired rub.Review:
Lacks flavour, incredibly boring. Good work on getting a pull-apart brisket (braised), but was absolutely flavourless.Regular price of $18 for 450g; even at a third of that it's not worth it. Avoid.
They are 'boil in the bag' aren't they? Vacuumed packed meat with a marinade then cooked 'sous vide' and chilled.