Hairy bikers kiwi style

[ellipsis]

My wife and I are lucky enough to be able to eat unlimited, it seems, fresh fish and I don't have to catch or pay for it. For eight straight days we have been living on grouper, blue cod and sweet little sea perch. I get fucked off with people just throwing it in a pan with batter or crumbs, although we did that twice this week ourselves.

Poached in a white sauce with a lots of parsley is simple but a big fillet of anything dropped into a folded foil pocket and seasoned with a little salt , pepper, mixed herbs and the juice of a lemon is even easier and keeps the fish being a fish. Sealing the foil and poaching in a covered pan with a small amount of water around the foil is just about the most delicious and easy thing going. Sometimes I may put some zucchini relish my girl makes over it before sealing it up. We ran out of fish last night and then , hey presto, a bang on the door and our neighbours mate and fishing buddy is their with four big paua, and a request to help him with putting in a window in his old farm rental. That job will be invoiced as 'lots more fresh fish please'...fucking paradise we live in, eh...you are right bandit...flounder are much prized around here, although some people think them below par as a delicious fish...can't figure those type out...

[old slider]

Here’s my current favourite seasonal recipe (yes, the flounders are running now, the avocados are falling off our tree and there were capsicums in my greenhouse - we ate them all last week.).

Ohiwa Flounder on Toast with Lemon Thyme Butter and shrimp Hollandaise Sauce.

Lemon Thyme Butter

Put plenty of Lemon Thyme leaves in a mortar and bash it with the pestle until it releases its oil and flavour.
Stir into soft butter and leave it in the fridge to cool.

Hollandaise sauce
Put a handful of cooked shrimps into the blender and blitz (how fine depends on how you like it – I leave it a little chunky so you can see the bits of shrimp in the sauce.
Make the Hollandaise (Egg yolks, cream, lemon juice, butter) and add the shrimp just before it is finished.

Flounder (I use one per person for a main, half per person for an entrée)
I give mine about three to four minutes each side in the microwave for this dish (usually I cook flounder in the frying pan). Cook it until the flesh falls away easily from the bone.

Make the toast. Light brown, don’t make it too dark or it will over-ride the taste of the flounder.

Assemble
Spread the lemon thyme butter on the toast, put the flesh of the flounder on the toast, then pour over the shrimp hollandaise.

I last served this with a Capsicum, Feta and Avocado salad, with spring onions and a garlic and herb yoghurt dressing.

Sounds delicious, Going to try that, cheers for sharing, The largest part of our families diet is fish and the wild game we harvest.

[russd7]

We're currently working in TGA at the moment, close by is a fresh fish shop, we have been thinking of a flounder meal in recent times. I know my wife would absolutely love that meal. Use to get flounder a lot as a kid, it was quick cheap easy meal for a family of six.

busiest fish shop i have ever seen down on the strand, went there for two feeds of snapper when i was back up there in feb, awesome it was.,

but they do have all sorts

[granstar]

...I can only vouch for it's burn healing properties, sorry...

Just drink whisky...goes good with flounder

Dishwasher Fish

Place whole gutted and scaled fish into foil parcel and seal well
Add dollop honey/soy/garlic sauce spread across fish
Take any soap powder out of machine
place on top rack
cook full cycle 65 degrees
remove with oven gloves
Get back to me if if works (as haven't tried it yet)

Muffler fish

Prepare fish as above
warm up motorcycle and idle
place parcel on hot muffler and use a bit of wire to hold it on
cook 20 minutes, turn over and finish other side

[Maha]

busiest fish shop i have ever seen down on the strand, went there for two feeds of snapper when i was back up there in feb, awesome it was.,

but they do have all sorts

Yip same one, you know a good fresh fish shop when it does not smell like fish, pity they don't sell cray. We will visit and buy on Thursday before heading home.

[granstar]

Fish shop that don't reek, tattooist with bare arms...all a bit fishy to me.

[Maha]

Fish shop that don't reek, tattooist with bare arms...all a bit fishy to me.

They might have their cock inked, the tattooist that is not the fish shop owner.

[Banditbandit]

They might have their cock inked, the tattooist that is not the fish shop owner.

Why wouldn't a fish shop owner have a tattooed cock?

[Maha]

Why wouldn't a fish shop owner have a tattooed cock?

Because every person in this particular shop were all female.

[ellipsis]

Because every person in this particular shop were all female.

...how do you know, did you check?...

[TheDemonLord]

My 2 Recipes:

1 - Awesome Steak

Go to Gourmet Butcher, Buy Epic Steak, Find your nearest South African friend, Give them the steak, Black (or Briee?) Magic happens, Steak comes out as Awesome

2 - Day to day food

Go to Supermarket, Buy Food, Give food to Wife, Different Black magic happens - Dinner* is ready.












*be sure to check for poision.

[rambaldi]

My 2 Recipes:

1 - Awesome Steak

Go to Gourmet Butcher, Buy Epic Steak, Find your nearest South African friend, Give them the steak, Black (or Briee?) Magic happens, Steak comes out as Awesome

2 - Day to day food

Go to Supermarket, Buy Food, Give food to Wife, Different Black magic happens - Dinner* is ready.












*be sure to check for poision.

It is Braai not Briee, it isn't some kind of french cheese

[TheDemonLord]

It is Braai not Briee, it isn't some kind of french cheese

I do believe you are correct

[george formby]

Ah, the Braai, Sud Africanz sausage burner.

A few years ago at Glastonbury, the SA contingent lit the braai and pulled out these huge, dark, curled sausages. Which was a surprise, they were all white.

They slapped their Boerwurst onto the hot braai without so much as a squeak. What really unnerved me was how they hacked their sausages up as they cooked. Quick stabs with pocket knives, the odd prod and a vicious slash here and there.

It was delicious. I can highly recommend SA sausage.

And flounder? Oh, a delicious fish. Versatile, delicious and cheap. We get bags of half a dozen or so for $10. If you can get whole fish try stuffing them.

Gut them, wash thoroughly, and begin to fillet on the top. Cut straight down the back bone and loosen the fillets on either side. Don't remove them, your making pockets.
Stuff pockets with something tasty and buttery. Like chopped prawns, tarragon, chives and a hint of very finely diced chorizo beaten into softened butter. Pack the compound butter into the pockets and season the fish.
Stick it under the grill for a few minutes in a roasting tray until the butter is well melting and the skin is crisping. Now bake it. When you can lift the bone off the flesh below it's ready. Maybe ten minutes, less in a proper hot oven. Don't go mad on strong flavour's like garlic and heavy spices, flounder is a sweet delicate taste.
You get the sauce, flavour and main part of the meal in one hit.
I like it with baby veg. mash or baby pots.

Compound butters are a great way to use odds and ends. An easy example. If you have some odds and sods of garlic, onions, leeks etc lying about, flavoursome things, chop them all up and brown them off, not burn! Set aside. That 1/3 of a bottle of red or white wine which is past it's best... Stick it in a wee pot and reduce to a syrup. If it's acidic, add a skerrick of sugar. Beat it all into some softened butter and season. Wrap it into a wee sausage in glad wrap or baking paper and stick it in the fridge til needed.

If your roasting a chicken, you can thinly slice the compound butter you prepared back in the day and slide the slices under the skin before you roast it. When eaten, you will have many friends.

Plonk a few slices on your steak or chops a minute or two before serving. Same deal, a big wham of flavour and sauce for bugger all effort.

[granstar]

...how do you know, did you check?...

Something fishy bout that.

My 3c on steak.

1C...take steak out of fridge and leave a while to take chill off it, season it with your fav condiments
Often I let it swim in coka coaler for a while and that marinades it. ( A drop of JD or whisky in there assists flavour)

2C... heat avacado oil in cast iron pan until it starts to smoke (rather hot), pat steak dry with a handy towel and place steak in pan and cook for exactly 2 minutes each side with out moving it about. Steak will be caramalised. Pan needs to be big enough for the steak so it doesn't overcrowd it and start stewing it. I use an old school sand type egg timer.

3C ...remove steak and sit to rest in a warm place (or cover with foil) same amount of time as cook time.

Variables are the steak thicknes of course, quality of the steak, prime beef (not cow) porterhouse, rib eye, fillet, rump generally best for frying. The 2 minutes cook is close to medium rare, so less cooking time if you are inclined to "still alive steak", and more for " burn and tough steak".

They slapped their Boerwurst onto the hot braai without so much as a squeak. What really unnerved me was how they hacked their sausages up as they cooked. Quick stabs with pocket knives, the odd prod and a vicious slash here and there.

Yeah a reason to avoid sausage sizzles outside of shops (raw in centre pucke). Ya can shove a stick through the sausage end to end and slice it around so it's like a twist for same effect.