Today I COOKED.

[Ramjet]

Just a simple meal last night for us.

Place Silverside, Water, onion, garlic, brown sugar, mustard, vinegar, bay leaves in a slow cooker or saucepan. Simmer until tender.
Make some white sauce.

 

[Mackka]

What no cauliflower RJ to go with the white sauce?
Mackka
Looks very nice mate.

 

[RM Outback]

What no cauliflower RJ to go with the white sauce?
Mackka
Looks very nice mate.

Ha ha ha it's not complete without the cauliflower, well spotted Mackka.

 

[Ramjet]

What no cauliflower RJ to go with the white sauce?
Mackka
Looks very nice mate.

Ha ha ha it's not complete without the cauliflower, well spotted Mackka.

Haha. Well spotted. Funny thing that when getting some veg I was so excited to see the silver beet, ( hasn't been on the shelves for months). I saw the caulie but didn't pick one up. OH the shame. LOL

 

[DrDuck]

Slow cooked a whole shin of beef today.

Seasoned it and seared it well, before putting it into the slow cooker for 8 hours with beef stock, onions, carrot and celery, thyme, bay, a glass of red wine, a little tomato, salt, pepper and a teaspoon of Korean Gochujang (chilli paste).

Here it is about to go into the slow cooker...

After 8 hours, and with the sauce pureed with the stick mixer...

Taken off the bone and put back into the sauce, served on a bed of pasta with gremolata (parmesan, garlic, lemon rind and parsley). The cook got the bone marrow!

Served just with some buttered peas on the side.

A few years ago I went to the SSS steakhouse in Dubbo (actually went there a couple of times), and their eating challenge was a whole beef shank (it's similar to a leg of lamb). You got your name on a board if you ate it in an hour. While I'm sure I could have risen to the challenge, I did not give it a go! First time I was on my own, and second time I was with the family. Jannine frowns on such things!

 

[Ramjet]

What happened to the rest of the wine Doc? A local ribs joint has a Veal shank challenge. I reckon I would have done it a few years ago but not now. LOL :8

 

[Solid Luck]

I cooked some white extra cheesy white sauce today. Threw some cauli in to thicken it up just a bit.

 

[Ramjet]

MMmmmm. cheesy white sauce and Cauli.... Yum

 

[Billy]

Some tasty tucker gents!

 

[Billy]

Not sure if this should go in the "what did you modify" section , or this one....
Adjusted a meat bearing apparatus to fit the Dragon and smoked up some pork belly....
I also made a vinegar based Bbq sauce to compliment it.
Thanks to JS for his "pork belly burnt ends" recipe.... :Y:

Cheers and a few beers....

Billy....

 

[Ramjet]

Lookin good Billy :Y:

 

[DrDuck]

Home alone tonight, and I often get a bit experimental in the kitchen, as if it does not work, it doesn't matter.

So I got some nice pork spare ribs, took the skin off, and seasoned with white pepper, salt and fennel, toasted and crushed up in the mortar and pestle.

Rolled them up and stuck a tooth pick through to hold.

Then coloured them in the pan, and put them under foil in a 110 oven for about three hours.

Finished with seared scallops and a bit more of the seasoning, some lemon juice on the side.

I'll make this again.

 

[joao garimpeiro]

Gday Duck

My dream is to go to Australia and I would love to try this food treat!
Congratulations, DrDuck, you are a master chef.

 

[Eldorado]

Looks delish DrDuck.

 

[Mackka]

Welcome back Joao, I have missed you mate.
Cheers
Mackka
Dr. Duck another great dish.

 

[joao garimpeiro]

Welcome back Joao, I have missed you mate.
Cheers
Mackka
Dr. Duck another great dish.

THANK YOU Mackka!!!!

This forum is my family!
You are all my family!

I LOVE AUSTRALIA!

 

[SinHof]

Hi Folks,
Been a few weeks since posting here on PA; this past couple of weeks have been away prospecting/detecting and hunting with pleasing results on both counts.
Tonight I prepared two venison whole fillets, and what better way to celebrate our first venison meal for the season than to have them served with Diane sauce, Diana was the Greco-Roman goddess of the hunt and the moon, the sauce was traditionally served with venison according to history and yes, we had both the venison and the near full moon while we enjoyed the meal, baked and steamed vegies completed the dish.

Take care, SinHof.

 

[joao garimpeiro]

HUUUUUMMMMM!!! :Y: :Y:

 

[Mackka]

Nice wine choice mate.
Mackka

 

[SinHof]

Thanks for the comments guys, it's been a while since we last had a good supply of venison, all good now though.
SinHof.