I knew i should have stayed in the cave this week 8.(
Today I COOKED.
- Thread starter Ramjet
- Start date
Help Support Prospecting Australia:
goody2shoes said:Small pasta salad for lunch
https://www.prospectingaustralia.co...97545792_img20200816121339_copy_1200x1600.jpg
Goody
Looks great goody. You just reminded me I have not made one for a long while.
- Joined
- Aug 13, 2018
- Messages
- 2,060
- Reaction score
- 4,347
Jaros said:
Yep I love the stuff too Jaros. Mrs D's mum is German and her dad is part German descent. We eat the one with live culture in it along with anything in bread like sausages, hamburgers, and roast pork, sometimes with Mustard and Tomato sauce too. Oh man I'm hungry now! :drooling:
- Joined
- Mar 10, 2016
- Messages
- 7,954
- Reaction score
- 16,055
goody2shoes said:Small pasta salad for lunch
https://www.prospectingaustralia.co...97545792_img20200816121339_copy_1200x1600.jpg
Goody
Hard to go past a decent pasta salad :drooling: :Y: looks the goods :beer:
Getting the hang of my new charcoal grill/smoker.
Grilled and smoked lamb shank.
Seasoned the shanks well with a home brew rub. No sugar as I am diabetic.
Lit a bed of apple wood briquettes on the bottom grate with some lump charcoal poured from the chimney. Brought it to 150c (roughly 300f) and cooked the shanks directly over the coals without the deflector plate for about an hour and a half until I was happy with the colour.
Put the shanks in a SS tray with a few cloves of garlic, some white wine, sprigs of rosemary and a dash of cider vinegar, and some of the rub and covered with foil.
Back in the WSC for a few hours at around 150c.
The lamb was then very soft, so i put the tray in a cooler to rest (on a couple of wood blocks).
Opened up the bottom and top vents and lifted one side of the deflector plate, over which i roasted a couple of half cooked low carb jacket potatoes and pieces of pumpkin.
The sauce was simply the jus in the pan.
This was damn good and I will cook it again.
Grilled and smoked lamb shank.
Seasoned the shanks well with a home brew rub. No sugar as I am diabetic.
Lit a bed of apple wood briquettes on the bottom grate with some lump charcoal poured from the chimney. Brought it to 150c (roughly 300f) and cooked the shanks directly over the coals without the deflector plate for about an hour and a half until I was happy with the colour.
Put the shanks in a SS tray with a few cloves of garlic, some white wine, sprigs of rosemary and a dash of cider vinegar, and some of the rub and covered with foil.
Back in the WSC for a few hours at around 150c.
The lamb was then very soft, so i put the tray in a cooler to rest (on a couple of wood blocks).
Opened up the bottom and top vents and lifted one side of the deflector plate, over which i roasted a couple of half cooked low carb jacket potatoes and pieces of pumpkin.
The sauce was simply the jus in the pan.
This was damn good and I will cook it again.
- Joined
- Mar 10, 2016
- Messages
- 7,954
- Reaction score
- 16,055
Keitzy said:
Good enough for salt n pepper as is :drooling:
erfect: Scotch fillet is the best cut by a country mile imo :beer:
A friend went fishing yesterday and gave me this magnificent snapper, just over a kilo. He had another that was at least twice the size.
I simply seasoned it with salt and and pepper, lemon, some garlic, dill and home made fermented chilli sauce.
Cooked over charcoal.
Last pic shows that you don't want to waste the good bits in the wings and cheeks.
I simply seasoned it with salt and and pepper, lemon, some garlic, dill and home made fermented chilli sauce.
Cooked over charcoal.
Last pic shows that you don't want to waste the good bits in the wings and cheeks.
That looks beautiful Doc and you are absolutely correct the cheeks and wings. Schnapper is fantastic but for me bream or flathead tails are superb.
Mackka
Mackka
Forgot to take a pic. Roast pork on the kamado.
Early dinner.
[video=480,360]https://youtu.be/zv6aKJoKDF4[/video]
Early dinner.
[video=480,360]https://youtu.be/zv6aKJoKDF4[/video]
Made a shoulder of lamb on the Weber Summit Charcoal. 5 hours over coals and apple wood.
Made pulled lamb wraps with some garlic dip and salad inside.
With the leftovers I'll make lamb fillo pies, with a pic to follow.
Made pulled lamb wraps with some garlic dip and salad inside.
With the leftovers I'll make lamb fillo pies, with a pic to follow.
Made pies with the left over lamb.
Interestingly, the filling tasted much smokier than did the wraps I made originally. Probably the gravy I made to give the lamb some moisture in the pie had absorbed and accentuated the smoky flavor as it included the left over lamb juice from the bottom of the tray in the pic above.
We preferred the chicken curry pies I made last week.
Using filo pastry is a quick and easy way to assemble a pie compared to making a short base and puff top.
Here is a pic of the chicken pies to give you an idea of how to make them. Stack about 6 rectangular sheets of filo with a little olive oil in between the sheets. Then cut the rectangle into two squares of stacked sheets. These go into pie tins, pushed down around the tin to make a space for the filling. Put in the cold filling, and scrunch the sides up to make a parcel. A little olive oil on top and into a hot oven till brown.
Interestingly, the filling tasted much smokier than did the wraps I made originally. Probably the gravy I made to give the lamb some moisture in the pie had absorbed and accentuated the smoky flavor as it included the left over lamb juice from the bottom of the tray in the pic above.
We preferred the chicken curry pies I made last week.
Using filo pastry is a quick and easy way to assemble a pie compared to making a short base and puff top.
Here is a pic of the chicken pies to give you an idea of how to make them. Stack about 6 rectangular sheets of filo with a little olive oil in between the sheets. Then cut the rectangle into two squares of stacked sheets. These go into pie tins, pushed down around the tin to make a space for the filling. Put in the cold filling, and scrunch the sides up to make a parcel. A little olive oil on top and into a hot oven till brown.
Teemore
One foot out the door
Rare seared venison steak (aka Bambi) with a mixed salad (aka Rabbit food).
Well Teemore, it would have been a shame to eat Bambi all at once.
Teemore, you need to cook it mate. Its not steak, Whop its horns off, wipe its arse and put it on the plate, you have to cook it :lol: :lol: :lol: :lol: :lol: :lol: :lol:
Mackka
Mackka
