Recipes, home grown goodness, BBQing and food stuff
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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.
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@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@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.
pretty much.
I was away from home, saw it, thought it was worth a punt. I didn't expect much, and was still very disappointed. Not a bad concept, but the execution was poor
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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.
I expect much, much more from you.
Very disappointed.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@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.
I expect much, much more from you.
Very disappointed.
I have actually done the same sort of thing when away. It is never good.
One of these is the answer when travelling, cooking and not buying shit ready made shit:
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@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@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.
Interesting that there seems to be some Southern Hakein NZ waters, which feeds on Hoki amongst other things.
Not sure I’ve ever seen it in a fishmongers, but probably more A Southern species.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@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.
I expect much, much more from you.
Very disappointed.
I apologise publicly.
Heated up some smoked brisket last night and ate on Tacos. Was just sensational, just a step change. So I redeemed myself and clogged my arteries, all at the same time.
The thing is, what if it wasn't terrible? Like, maybe this time would be different?
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@snowy said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
The thing is, what if it wasn't terrible? Like, maybe this time would be different?
A philosophical question that you know the answer to.
I've supported the Blues for years, and before every season this is our metaphysical exploration of reality. And then our season is over before cricket season starts.
But eventually, it works!
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@nzzp The strangest thing about that is that we can actually look forward to international cricket now (with a modicum of optimism) and leave the Blues behind as Howard Wade would say.
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
But eventually, it works!
I actually have some faith that our Blues rugby is improving - I am not so convinced about Pam's brisket.
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@nzzp I did something a bit similar on Sunday which I can recommend. Meatheads Binghampton Spiedies.
https://amazingribs.com/tested-recipes/beef-and-bison-recipes/spiedies-recipe-theyre-better-kebabsBought a 2 kg piece of sirloin, cut into 2 inch cubes, marinated for 24 hours before throwing onto direct charcoal grill.
Served on home made flat breads with (all home made) guacamole, bbq corn salsa, roasted capsicum, bbq'd onion rings (as per recipe) and tzaziki.
Grilled some chorizo and plain pork sausages for any infidels but they were really surplus to requirements. Had hard pruned my pohutukawa a few weeks ago so had some of that under the charcoal which gave a nice smoke accent to the beef and peppers particularly.
It was supposed to be a hassle free BBQ for 8 as partner is on crutches with a broken ankle and there is a shit load going on (bereavements, illnesses, babys) but it didn't really work out that way as there was a lot to bring to the table at the same time, but was well worth it.
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So we have guests coming on Saturday. Will be 8 x adults and a bunch of kids. I will be out all morning and not home until 3pm, looking to eat around 7pm for adults.
So fck all prep and cook time on Sat.
I will have a few hours Friday however.
Current plan is to make a lasagne for the kids Friday than can reheat easily, and supplement with sausages and bread rolls. They never eat much anyway.
For the adults though, I'm a bit torn. My BBQ is embarrassingly shit. It heats to between 170 and 220 with lid down/up, so a shitty range, and it's also tiny.
My usual go-to is a lamb/pork shoulder, but I just won't have time unless I put it on 50 dehrees at 8am when I leave the house.
Another constraint is my wife doesnt want me to spend the whole time in the kitchen rather rather entertaining.
So I'm currently leaning towards pork belly, crackling, roast spuds, gravy, and a couple of salads.
Any other suggestions?
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@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.
I expect much, much more from you.
Very disappointed.
I apologise publicly.
Heated up some smoked brisket last night and ate on Tacos. Was just sensational, just a step change. So I redeemed myself and clogged my arteries, all at the same time.
The thing is, what if it wasn't terrible? Like, maybe this time would be different?
My man
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@voodoo I'm not a lover of pork so faced with your situation I would butterfly a leg of lamb rub it with smoked paprika salt and pepper and throw it on BBQ where it will be ready inside 30 minutes.
Save the hassle of gravy by finely chopping up a shit load of rosemary, oregano, thyme and garlic and spreading across your carving board with a glug of olive oil. Rest lamb on this board for 10-15 minutes then carve (i prefer thicker slices but personal preference) the herbs garlic oil and any meat juices will create a lovely moist finish to the lamb.
Just a bit less hassle and time than for your pork.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo I'm not a lover of pork so faced with your situation I would butterfly a leg of lamb rub it with smoked paprika salt and pepper and throw it on BBQ where it will be ready inside 30 minutes.
Save the hassle of gravy by finely chopping up a shit load of rosemary, oregano, thyme and garlic and spreading across your carving board with a glug of olive oil. Rest lamb on this board for 10-15 minutes then carve (i prefer thicker slices but personal preference) the herbs garlic oil and any meat juices will create a lovely moist finish to the lamb.
Just a bit less hassle and time than for your pork.
Cheers for that - I always find those butterflied legs a bit tough TBH - I've never butterflied one myself, but even from a quality butcher they always come out a bit chewy.
That said, my mouth is watering at then thought of one, so maybe I'm due another crack!
Hate entertaining without proper prep time!
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@voodoo Butchers usually don't make the meat all one thickness (impossible to get perfect but you get what I mean) It's why I butterfly them myself. I cook it so it will be between rare and medium rar. It comes out the texture of a steak, so not melt in your mouth but not what I'd call chewy.
I totally get what you mean. Prep is so important. Hate it being rushed.