Recipes, home grown goodness, BBQing and food stuff
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
Yeah pretty happy with that, combined with homemade focaccia and a simple feta salad.
Best home cooked lamb for me. Pretty much followed this and got a ridiculously fucking simple focaccia recipe off my cuz
Rotisserie Boneless Leg of Lamb With Lemon, Rosemary, & Garlic Recipe
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Marinated in lemon, rosemary, and garlic, then tied and cooked on the rotisserie until medium-rare, this leg of lamb was full of bright, fresh flavors embedded in a fairly smooth tasting piece of meat.
https://www.seriouseats.com/grilling-rotisserie-boneless-leg-of-lamb-with-lemon-rosemary-recipe
The Best, Easiest Focaccia Bread Recipe | Alexandra's Kitchen
Cold, refrigerated dough is the secret to making delicious focaccia! This recipe takes 5 min to stir together and emerges pillowy and golden.
Lamb and BBQ is a match made in heaven
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@antipodean said in Recipes, home grown goodness, BBQing and food stuff:
Nailed my chili-con-carne last night. Best I've ever made so bodes well for the Caragabal Camp Oven Cook-Off
Wat recipe did you use?
Mrs M does a mean Chilli (Heston Blumenthal's recipe) and I'd like to be able to best it....
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@Victor-Meldrew said in Recipes, home grown goodness, BBQing and food stuff:
@antipodean said in Recipes, home grown goodness, BBQing and food stuff:
Nailed my chili-con-carne last night. Best I've ever made so bodes well for the Caragabal Camp Oven Cook-Off
Wat recipe did you use?
Mrs M does a mean Chilli (Heston Blumenthal's recipe) and I'd like to be able to best it....
Not exactly a typical ccc, but bowl of red is hard to not be delicious.
Ingredients:
1kg+ of diced beef (I used a cut of rump roast)
2 Onions chopped
2 Red chillis diced
1 Green chilli diced
Tomato paste
500ml Beef stock with a heaped teaspoon of coffee powder
Dried Oregano
Sweet Paprika
Smoked salt
Cayenne Chilli powder
Ground Cumin
Flour
Salt
Pepper
1 bottle/can dark beer (I had a porter)
Toss the beef in a bowl with some flour, cayenne, s&p to coat
Brown it off in a dutch oven or similar and remove
Cook the onions, chillis until softening then add cumin, cayenne, oregano, paprika, smoked salt, pepper, about a couple tablespoons of tomato paste and stir well
Add beef back in and about a cup or so of beer, mix and cook a couple mins
Drink rest of beer
Add stock and stir
Cover and cook for an hour or so, stirring occasionally
Uncover and cook for an hour or so, stirring occasionally
Serve with grated cheese on and a dollop of sour cream if ya like, along with some good bread or nacho chips. -
@Victor-Meldrew said in Recipes, home grown goodness, BBQing and food stuff:
@antipodean said in Recipes, home grown goodness, BBQing and food stuff:
Nailed my chili-con-carne last night. Best I've ever made so bodes well for the Caragabal Camp Oven Cook-Off
Wat recipe did you use?
Mrs M does a mean Chilli (Heston Blumenthal's recipe) and I'd like to be able to best it....
I make my own cajun seasoning as we have a healthy herb section and a variety of chillies in the garden. From memory I started with a recipe from https://saucechick.com/cajun-seasoning-recipe/ and adapted over time to use fresher ingredients where available. So that currently means:
Paprika x 2 ½ teaspoons
Sea Salt x 2 teaspoons
Garlic x 2 cloves crushed
Ground Oregano x 1 ½ teaspoons
Ground Thyme x 1 ½ teaspoons
Ground Black Pepper x 1 teaspoon
Onion Powder x 1 teaspoon
Ground Cayenne Pepper x 1 teaspoonWhich is good for a couple of servings.
If already prepped I take a brown onion and dice, add a liberal amount of garlic (about four cloves) and brown, adding about ½ cup of ground rosemary with 500g of mince beef over full flame (large gas burner).
Once the mince is browned, swap to medium burner on low and add cajun seasoning x 1 teaspoon, ground cayenne pepper x 1 teaspoon, Keens curry powder x ¼ teaspoon. Stir and simmer a couple of minutes.
Add two x 400g cans of diced tomatoes.
Add two x 400g cans of mixed beans.
One cup of water. ½ cup of vegetable stock and 50g of tomato paste to thicken.
Leave on low flame for 60-90mins.
Dice up a couple of green and yellow capsicums for colour and add them with about 30mins to go.
I haven't tried the spiced butter as per Heston's, but I'm keen to give that a go. Cheers.
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@antipodean said in Recipes, home grown goodness, BBQing and food stuff:
Thanks for that - great stuff.
I haven't tried the spiced butter as per Heston's, but I'm keen to give that a go. Cheers.
It really is great but you need to set aside some time to make the whole thing. The spiced butter is something else but it's the grated lime which makes the real difference for me.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
Gave smoking a go for the first time too, cherry and hickory with a touch of oak. Not sure it took in much but hey, it was bloody nice.
Lamb and mutton seem to take a lot of smoke. Probably didn't seem as much because the cook was hit and fast as opposed to low and slow. Another pro tip, sprinkle a little salt onto each slice ( except the ends) and serve. It ramps up the taste. Applies to most solid meat roasts
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@canefan on checking the pellet box, only about half the top layer even lit...work in progress 😬
Were you using a smoker box in a gas bbq?
It's a kettle.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@canefan on checking the pellet box, only about half the top layer even lit...work in progress 😬
Were you using a smoker box in a gas bbq?
It's a kettle.
So where were the pellets? Wouldn't you just add a couple of wood chunks?
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Anyone seen a good review of Combustion Inc.'s "predictive thermometer" set?
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57 Sandwiches That Define New York City
A portrait of the five boroughs between two slices of bread.
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I was fishing on a jetty with my daughter, got given a mystery fish the boaties said was perch
They told me it was good for Asian preparations, so I steamed the fish and served it with a tomato, garlic, ginger, spring onion, and soy sauce.
Absolutely delicious fish, soft and moist, flaky, almost as succulent as blue cod. Turns out the fish was a pig fish, apparently they are considered a bycatch of reef fishing. For those boaties out there, you definitely want to steam these beauties. Or even better, put them in ice and send them to me to dispose of....
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@canefan looks mint. Well done
Was out on the yak Saturday morning, glorious morning on the water and a couple of gurnard. Lovely eating fish; the bigger was 47cm or so, which is big for a gurnard! Winter fishing is great when the weather cooperates... If hard at times
