Recipes, home grown goodness, BBQing and food stuff
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<p>A basic learning needed please.</p>
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<p>I have done so before but for some reason I struggle to time the boiling of the tomatoes before skinning them. Then I end up with a bit too much tomatoe waste</p>
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<p>Tips for skinning tomatoes please.</p> -
<p>Couple of ways</p>
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<p>Get a big pot of water on the boil. Cut a small cross on the bottom of each tomato. Put a few in the water at a time for around 10-30 seconds depending on variety/ripeness. Lift them out with slotted spoon and put in second pot/bowl of iced water. Skins should just slide off.</p>
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<p>What I tend to do is to cut the toms into half done the middle and put them in the sauce like that. The skins just cook off and all you need to do is know how many you have (eg 12 tomatoes = 24 skins to find). I find I can easy just pluck them out of the sauce after a bit of cooking using a pair of tongs.</p>
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<p>edit: re-read your post and see it is probably the judging time in the first method? If so you can usually see the edges start to curl at the cuts you made. Give it a few more seconds and you should be right.</p>
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<p>I started doing it the second way when I was using over ripe 'sauce' toms. I agree that the traditional method can result in a lot of loss of flesh.</p> -
<p>Two good tips!</p>
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<p>Thanks!</p>
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<p>Will definitely do this sauce as the Mother In Law is over for a couple of nights and she arrived with a kg of marts which is cool but we will have bucket loads soon as ours are starting to ripen</p> -
<p>I know it isnt the season for soup, but the better half isnt a fan of the sauces and the like I am making and she suggested I make her some tomato soup...</p>
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<p>Any good tomato recipes? While I am sure I can find a heap of recipes via Mr. Google, I would prefer a TSF one!</p> -
<p>TR - why not a gazpacho - perfect for sultry summer nights and you can sneak in a chilli hit</p>
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<p><span>Serves 4</span></p>
<p><span>100g slightly stale crusty white bread, soaked in cold water for 20 mins<br>
1kg very ripe tomatoes, diced<br>
1 ripe red and 1 green capsicum, deseeded and diced<br>
1 medium cucumber, peeled, deseeded and diced<br>
2 cloves of garlic, peeled and crushed</span></p>
<p><span>1 chilli (or more) deseeded and diced<br>
150ml extra virgin olive oil<br>
2tbsp sherry vinegar<br>
Salt, to taste</span></p>
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<p><span>Mix the diced tomatoes, peppers and cucumber with the crushed garlic and olive oil in the bowl of a food processor or blender. Squeeze out the bread, tear it roughly into chunks, and add to the mixture.</span></p>
<p><span>Blend until smooth, then add the salt and vinegar to taste and stir well.</span></p>
<p><span>Pass the mixture through a fine sieve, then cover and refrigerate until well chilled.</span></p>
<p><span>Serve with garnishes of your choice: diced black olives, hard-boiled egg and small pieces of cucumber and pepper; mint or parsley also works well, spring onion, cubes of jamon etc</span></p>
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<p><span>Perfect starter before some grilled prawns and salad.</span></p>
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<p><span>Serve with a tempranillo or if you want to be uber-trendy a chilled Gisborne Albarino</span></p> -
<blockquote class="ipsBlockquote" data-author="Hooroo" data-cid="552523" data-time="1452804566">
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<p>Crucial. Waiting on plum sauce recipe please. Picked a couple of KG's last night.</p>
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<p>OK, will find tonight.</p>
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<p>EDIT: You could substitute the tomatoes in that previous recipe for plums, maybe add a touch of water or apple juice. I will get that Tamarillo Chilli Jam one for you though</p> -
<blockquote class="ipsBlockquote" data-author="dogmeat" data-cid="552528" data-time="1452805318">
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<p>TR - why not a gazpacho - perfect for sultry summer nights and you can sneak in a chilli hit</p>
<p> </p>
<p><span>Serves 4</span></p>
<p><span>100g slightly stale crusty white bread, soaked in cold water for 20 mins<br>
1kg very ripe tomatoes, diced<br>
1 ripe red and 1 green capsicum, deseeded and diced<br>
1 medium cucumber, peeled, deseeded and diced<br>
2 cloves of garlic, peeled and crushed</span></p>
<p><span>1 chilli (or more) deseeded and diced<br>
150ml extra virgin olive oil<br>
2tbsp sherry vinegar<br>
Salt, to taste</span></p>
<p> </p>
<p><span>Mix the diced tomatoes, peppers and cucumber with the crushed garlic and olive oil in the bowl of a food processor or blender. Squeeze out the bread, tear it roughly into chunks, and add to the mixture.</span></p>
<p><span>Blend until smooth, then add the salt and vinegar to taste and stir well.</span></p>
<p><span>Pass the mixture through a fine sieve, then cover and refrigerate until well chilled.</span></p>
<p><span>Serve with garnishes of your choice: diced black olives, hard-boiled egg and small pieces of cucumber and pepper; mint or parsley also works well, spring onion, cubes of jamon etc</span></p>
<p> </p>
<p><span>Perfect starter before some grilled prawns and salad.</span></p>
<p> </p>
<p><span>Serve with a tempranillo or if you want to be uber-trendy a chilled Gisborne Albarino</span></p>
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<p>sounds good, although wife is not big on the chilli factor.</p> -
If you have a glut of really good ripe tomatoes you must try Panzanella. You will need:-<br><br>1. Said tomatoes, quartered if a decent size, otherwise halved.<br>2. Half that quantity of cucumber, skinned and cut into chunks.<br>3. Same quantity of red onion, halved and then sliced.<br>4. Same quantity as tomatoes of good, crusty leftover bread (Baguette or rustic sourdough are ideal),slightly stale, torn into bite sized chunks.<br>5. 1 clove of garlic finely chopped.<br>6. Some parsley, finely chopped.<br><br>Combine the tomatoes, cucumber and onion in a large mixing bowl, season with salt and pepper then dress with some good olive oil and a little red wine vinegar. Leave for 15 minutes or so.<br><br>Add garlic and bread and mix carefully by hand. Leave for about ten minutes (depending on the staleness of the bread [you need the bread to absorb the flavours but not get mushy, a little bite to it is ideal]). Add parsley.<br><br>Eat with a glass of rustic red wine.<br><br>Repeat until finished.<br><br>NB. Tomatoes must be ripe, ripe, ripe
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<p>Hooroo,</p>
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<p>Tamarillo Chipotle Jam (or substitute plums in your case)</p>
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<p>1kg Tamarillo (riper the better)</p>
<p>2 medium onions finely chopped</p>
<p>200ml red wine vinegar</p>
<p>200g soft brown sugar</p>
<p>Smoked Chillis to taste (about 2 decent smoked jalapenos)</p>
<p>1.5 tbsp salt</p>
<p>1tsp allspice</p>
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<p>Chuck it all in a pot and simmer for at least an hour. This one you want to have reduce down to a runny jam like consistency. If the fruit doesn't have enough liquid to start just add a little apple juice (you'll see what it is like after 10 minutes or so. You want enough liquid to simmer away for that first hour before it starts reducing)</p>
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<p>As for the skins, I use the method of keeping the fruit pieces large then plucking the skins out. Easy with the tough Tamarillo skins. With plums you could even just leave them one and whiz it up in a food processor at the end. Personally I don't mind a bit of finely whizzed skin in it.</p> -
<p>Hope you guys have noticed the google search page today and realised its significance</p>
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<p><img src="http://s13.postimg.org/my38xz03r/Google_22_01_2016.jpg" alt="Google_22_01_2016.jpg"></p>
<p>Its Wilbur Scoville's birthday!!!!!</p>
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<p>That's settled it: Mexican and margaritas tonight</p> -
<p>Firstly, if you own a gas bbq, FUCK off, it's not a real bbq. :)</p>
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<p>Was wondering if anyone else on here is into similar? Would love to trade methods and recipes.</p>
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<p>Lately I've really been getting into slow cooking various meats on my weber. I watch a bit of the food channel and some of the American shows dedicated to barbecuing have really opened my eyes to what is possible.</p>
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<p>Usually on Sunday I get up nice and early.. get a few hours done running and on the bike and then spend the rest of the day preparing dinner.</p>
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<p>Last Sunday I did a pulled pork shoulder.</p>
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<p>First up a dry rub of Brown Sugar, Paprika, Cumin, Garlic, Salt, Pepper, Mustard seed, and Ancho Chilli.</p>
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<p>Soak Apple wood chips in Bourbon overnight. and place on top of hot coals.</p>
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<p>Then meat onto the grill over indirect heat with lots of smoke, cover and smoke for 8-9 hours. Untill the internal temp of the meat is at around 190F.</p>
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<p>My mrs is Mexican, so we had pulled pork tacos, with homemade tortillas, pineapple, cabbage, shitloads of coriander and a homemade bbq sauce I made with Apricots from our tree..</p>
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<p>I've also been smoking fish, Garlic, and had a go at making my own bacon a while back.</p>
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<p>anyone else into this?</p>
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<p>will leave this as a thread on its own and might merge into the other stickied recipe/food thread in case there is some good stuff in here!</p>
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<p>I only have a gas BBQ, but then only use it for your traditional BBQ stuff...but would like to use it more.</p> -
<p>Yep cured the bacon myself.</p>
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<p>Got a nice big piece of prk belly and made a rub with salt, sugar, fennel and oregano seeds.</p>
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<p>Left in the fridge for about a week draining off excess liquid and applying more rub daily.</p>
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<p>I've got so much bacon in the freezer now it's awesome</p> -
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That sounds awesome, don't completely Dux count gas though. It puts out moisture which can help with smoking , I put a dish of pohutukawa sawdust and chunks above a gas element and reckon that works pretty well. You can adjust the heat to suit a lot easier. -
<p>Those who are using Gas, seriously look at getting charcoal.</p>
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<p>Flavour-wise there is comparison, and seriously it takes all of about 5-10 minutes to light it.</p>
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<p>I have no idea what you blokes think is so time consuming? </p> -
<blockquote class="ipsBlockquote" data-author="jegga" data-cid="555764" data-time="1454365027">
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<p>That sounds awesome, don't completely Dux count gas though. It puts out moisture which can help with smoking , I put a dish of pohutukawa sawdust and chunks above a gas element and reckon that works pretty well. You can adjust the heat to suit a lot easier.</p>
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<p>good point mate, although it's pretty damn easy to adjust the temperature of a charcoal BBQ. Once you learn to work the vents properly</p> -
<p>Good thread. I've got a cheap and dirty gas BBQ from the warehouse which I don't like, so have been looking into investing into a decent a charcoal BBQ.</p>
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<p>What model Weber do you have Sammy? And what method do you use for lighting the coal? Any other tips?</p>