Today I COOKED.

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Sigh...Just more of the same here.

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As always some very tasty looking cooks everyone :p
I fired the Weber up today for a late lunch/early dinner.
Butterflied a small chook and brined it for 36 hours in buttermilk, salt, sugar, cayenne pepper, onion powder, smoked paprika and some smashed garlic cloves.
Parboiled some potatoes and sweet potatoes and drizzled on some duck fat and then added some streaky bacon, minced garlic, salt, cayenne pepper and paprika:

1505026471_spud_chook_cook_1.jpg


A bit of Banksia for some smoke and after about 1.5 hours I added some cheese and sour cream to the spuds and left it for another 10 minutes.

1505026471_spud_chook_cook_2.jpg

1505026471_spud_chook_cook_3.jpg

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Was pretty happy with how this turned out and will definitely be brining in buttermilk again ;)

Cheers and beers,
Billy :cool:
 
Thathas just reminded me that I didn't have lunch today after picking up my wife from the airport at Brisbane---really hungry. Will be having woollies chock and salad tonight ourselves. Great bbq result lookd yummy!!
Jaros
 
Jaros said:
Thathas just reminded me that I didn't have lunch today after picking up my wife from the airport at Brisbane---really hungry. Will be having woollies chock and salad tonight ourselves. Great bbq result lookd yummy!!
Jaros

Thanks Jaros and nothing wrong with a woollies chook, but one you do yourself definitely has an edge over them ;)
 
Billy said:
As always some very tasty looking cooks everyone :p
I fired the Weber up today for a late lunch/early dinner.
Butterflied a small chook and brined it for 36 hours in buttermilk, salt, sugar, cayenne pepper, onion powder, smoked paprika and some smashed garlic cloves.
Parboiled some potatoes and sweet potatoes and drizzled on some duck fat and then added some streaky bacon, minced garlic, salt, cayenne pepper and paprika:

https://www.prospectingaustralia.com/forum/img/member-images/1111/1505026471_spud_chook_cook_1.jpg

A bit of Banksia for some smoke and after about 1.5 hours I added some cheese and sour cream to the spuds and left it for another 10 minutes.

https://www.prospectingaustralia.com/forum/img/member-images/1111/1505026471_spud_chook_cook_2.jpg
https://www.prospectingaustralia.com/forum/img/member-images/1111/1505026471_spud_chook_cook_3.jpg
https://www.prospectingaustralia.com/forum/img/member-images/1111/1505026472_spud_chook_cook_4.jpg

Was pretty happy with how this turned out and will definitely be brining in buttermilk again ;)

Cheers and beers,
Billy :cool:

Where is the drool emoticon? :party:
 
Just Jannine and me home tonight, so I made this seared duck breast, with roasted sweet potato and a sauce made of a reduction of shallot and wine, with Marsala and chicken stock, thickened up with some glace de viainde (concentrated veal stock) and a dash of blood plum finishing vinegar, and some roasted beetroot stired in at the end. I had a few scallops in the freezer, so seared them as a garnish. You can see that I like the duck pretty rare, but after searing I put it into a warm oven (100c) for a while to rest, so it was relaxed and tender.

Veg was kalettes (apparently a cross between kale and brussles sprouts), dresed with bacon and shallots cooked in olive oil.

No wine for a change, J. had some Rye old fashioneds, and I had a few Martinis, and we watched the Rugby.

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1505565067_kale_n_baconjpg.jpg
 

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