Today I COOKED.

[silver]

Couple of bottles of each that didn't seal properly went to two of the neighbors already, with many thanks of approval.

If only I was your neighbor

Yeah, you'd be eating Chutney n Relish and I'd be learning how to find gold first hand (ha). :lol:

 

[BoydWilliam]

Hey silver, feel free to post the recipe for that relish!! It looks amazing mate!

 

[silver]

Hey silver, feel free to post the recipe for that relish!! It looks amazing mate!

PM sent Boyd.

 

[DrDuck]

A few things I've cooked lately.

First one is a dry aged scotch fillet with a red wine reduction sauce and onion rings. Sorry the pic is a bit blurry, the lens on the phone fogged up. You can't see in the pic, but the steak is 2 1/2 inches thick, and pretty rare.

Tonight I made a couple of my favorite Chinese recipes.

King prawns with scrambled egg. This is a great home style dish that you can usually get in restaurants, but it is not generally on the menu.

The other dish is fish flavored eggplant. It has no fish in it, but the name refers to the seasoning used in Szechuan. It is broad bean chilli paste, szechuan pepper, garlic, black vinegar and sugar (stevia for the diabetics).

Not too bad!

 

[DrDuck]

King prawn pizza - an easy saturday night dinner.

A commercial pizza base, with some home made tomato sauce, a little cheese, some white anchovies, French shallots, chilli flakes, plenty of green prawns, and some garlic oil over the top.

 

[silver]

I could taste that as I was reading Dr.
8)

 

[Jaros]

It's amazing to many but i eat very little fish except for crumbed or battered cod. We were never brought up on seafood just basic food you would find in the foothills of the Carpathian Mountains of the Ukraine. Very simple food.

 

[silver]

It's amazing to many but i eat very little fish except for crumbed or battered cod. We were never brought up on seafood just basic food you would find in the foothills of the Carpathian Mountains of the Ukraine. Very simple food.

No photo, it didn't happen. :lol:

 

[silver]

Christmas tea.

 

[DrDuck]

Damn that pork looks good Silver - but where's the crackling?

One of the best things about Christmas is a week or two of ham and eggs for breakfast!

 

[silver]

Crackling was divied out after most of the meal was eaten Dr(ha) :lol:
gunna have to put eggs n tomatoes with my ham tommorow morning now.

 

[Jaros]

Don't forget the hash brown and baked beans,,,,,,,better get lunch now.
Jaros

 

[HeadsUp]

Well things are looking a bit dangerous in the kitchen right now but I think from the available evidence we can all get a fair idea what's going to happen next.

I know many people use sherry or brandy for Christmas cake ....is drambuie sacriligeous ?

 

[silver]

8) Should be a Corker HeadsUp, is that a citrus liquer ?

 

[silver]

This is what Mrs Silver recommends.
https://therumhowlerblog.com/other-spirits/cointreau/

This is the drambuie review
https://www.reddit.com/r/Scotch/comments/1sp4n4/review_31_drambuie_a_review_so_you_dont_have_to/

 

[HeadsUp]

This is what Mrs Silver recommends.
https://therumhowlerblog.com/other-spirits/cointreau/

This is the drambuie review
https://www.reddit.com/r/Scotch/comments/1sp4n4/review_31_drambuie_a_review_so_you_dont_have_to/

Interesting review on the drambuie .

I love the stuff in a coffee , or drambuie mixed with genuine Bundaberg sarsaparilla which "I" think go well together .

I think Cointreau in a chrissy cake is not a bad concept either

 

[DrDuck]

Yep Headsup, I make the ham glaze out of quince paste and Cointreau (or Grand Marnier) with a little orange juice and red currant jelly. It is OK.

One of the best ice creams I invented is a Cointreau and cardamon flavor. That's damn good, although I can't eat it myself any more. The girls request it, though.

 

[Billy]

Had this hot on Christmas eve and cold the following night.

Made by my dear Mother and it was awesome

Hope everyone had a great feed over Christmas and a happy New year to all.

Cheers,

Billy.

 

[DrDuck]

Just me and Jannine home tonight, so I slow roasted (5 hours at 120C) some pork belly, and finished it under the grill for the crunchiest crackling.

Made some beans in the pan drippings with some white wine and heavily reduced chicken stock. Some silver beet on the side.

Sad thing is J. does not like crackling, so I had to eat it all myself!

 

[Solid Luck]

Went to friends for Christmas day so I didn't get a chance to cook my traditional gyros on the day.
No problems. Cooking it up today. Just sliced the first layer of and will continue with the process till it's done.