Hairy bikers kiwi style

[russd7]

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.

yes that works, but i have found down here that if one responds to a fire in the olde well then one gets spoilt with all sorts of delicious food cooked in differing olde fashioned manners.

never felt the need to check for poison tho

[granstar]

yes that works, but i have found down here that if one responds to a fire in the olde well then one gets spoilt with all sorts of delicious food cooked in differing olde fashioned manners.

never felt the need to check for poison tho

Yeah never seems to be a shortage of a variety of poisons flowing down the hatch when you lot arrive not that one is complaining bitterly about it. May be what I need to get rid of these pesky gallstones, i've tried whisky everyday, it ain't dissolving them.

[Banditbandit]

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.

Err .. I get mine free and fresh in the harbour across the road - costs me a walk with a net ..

Gut them, wash thoroughly, and begin to fillet on the top.

Fillet them !!!!

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.

OK. That sounds awesome - I'd cut pockets in them for that recipe.

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.

Cool .. I generally make butters as I need them, but I like that idea. Cheers.

[old slider]

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

Love that dishwasher recipe, still waiting for some ones results, The muffler recipe works well, one wired up (chicken meshed) Kahawai under the manifold of an annoying persons car apparently emits a lingering smell, probably similar to throwing crayfish bodies into your neighbours guttering.

[granstar]

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.

Defineletly, I save into a communal pottle drippings from roast beef,lamb, and pork, and use them later to baste same and they are spectacular. Mustard powder is my friend for flavour boost, my second favourite is a Masterfoods mix called " portugese", gets a lot of use at mine.

[granstar]

Love that dishwasher recipe, still waiting for some ones results, The muffler recipe works well, one wired up (chicken meshed) Kahawai under the manifold of an annoying persons car apparently emits a lingering smell, probably similar to throwing crayfish bodies into your neighbours guttering.

In my youth I put an oyster in a chip packet and stuffed it into a glovebox, why ..only excuse valid was drunk at time...poor girl after completely deoderising the car (E.H Holden) but failed to check the glovebox, was near at a point of selling it ( because it had a bad smell), and now I regret not making an offer

O.K spuds , here is my special secret spice recipe I nicked from some dude on one of those cooking contests on T.V. The judges raved about it so it got nicked, and IMO not too shabby.

Mouse's Spud Spice... for a Moroccan type Flavour

Cut spuds to unform size so they cook evenly, turn on oven to 200 to pre-heat
prick spuds over, (sometimes I microwave then for 10 minutes to speed things up).
Make up mix of ...

3 teaspoons cumin
3 teaspoons coriander
2 teaspoons smoked paprika
1/2 teaspoon chilli ( adjust to your heat preference)
a good shake of pepper
3 teaspoons salt

Coat spuds in olive oil ( or melted butter,or both) and then coat with mixed spices.

Bake 30- 40 minutes or so turning to brown @ 180 until done

Serve with any outdoor cooked meal, roast, or enjoy as a snack.

Have a mate who is no fan of cumin, but came back with his bowl and "Please sir , can I have some more?"

[old slider]

In my youth I put an oyster in a chip packet and stuffed it into a glovebox, why ..only excuse valid was drunk at time...poor girl after completely deoderising the car (E.H Holden) but failed to check the glovebox, was near at a point of selling it ( because it had a bad smell), and now I regret not making an offer

O.K spuds , here is my special secret spice recipe I nicked from some dude on one of those cooking contests on T.V. The judges raved about it so it got nicked, and IMO not too shabby.

Mouse's Spud Spice...

Cut spuds to unform size so they cook evenly, turn on oven to 200 to pre-heat
prick spuds over, (sometimes I microwave then for 10 minutes to speed things up).
Make up mix of ...

3 teaspoons cumin
3 teaspoons coriander
2 teaspoons smoked paprika
1/2 teaspoon chilli ( adjust to your heat preference)
a shake of pepper
3 teaspoons salt

Coat spuds in olive oil ( or melted butter,or both) and then coat with mixed spices.

Bake 30- 40 minutes or so turning to brown @ 180 until done

Serve with any outdoor cooked meal, roast, or enjoy as a snack.

Have a mate who is no fan of cumin, but came back with his bowl and "Please sir , can I have some more?"

Fantastic recipe and the glove box with an oyster in the chip bag is brilliant.

[george formby]

"

Substitute the Paprika for some turmeric, garam masala and garlic, add spinach and butter at the end for sag aloo. Deeply delicious.

A wee chefy secret. Lamb shanks, oxtail, shin etc is now ridiculously priced. Beef cheeks are still reasonable. Gorgeous slow braised or done in the pressure cooker.
Pigs cheeks and heads can be had quite cheaply, fantastic eating.

If anyone wants an out line for making sausage from a pigs head I'm happy to post it. I reckon most folk might be a bit sideways on the idea.

[old slider]

Substitute the Paprika for some turmeric, garam masala and garlic, add spinach and butter at the end for sag aloo. Deeply delicious.

A wee chefy secret. Lamb shanks, oxtail, shin etc is now ridiculously priced. Beef cheeks are still reasonable. Gorgeous slow braised or done in the pressure cooker.
Pigs cheeks and heads can be had quite cheaply, fantastic eating.

If anyone wants an out line for making sausage from a pigs head I'm happy to post it. I reckon most folk might be a bit sideways on the idea.

I wish I had my Grandmas Brawn recipe.

Got my mouth watering thinking of her beef cheeks and oxtail dishes.

deep fried lambs brains and cold tongue were a treat for us when youngsters.

[granstar]

I wish I had my Grandmas Brawn recipe.

Got my mouth watering thinking of her beef cheeks and oxtail dishes.

deep fried lambs brains and cold tongue were a treat for us when youngsters.

Oxtail stew, brains, kidneys, tripe

Iv'e got my late grandad's butcher shop haggis recipe (became my late dad's and then mine, so no I won't share), but there are some good one to be had with a web search. Haggis is a real treat if you can source some offals, they are getting ridiculously expensive these days. Of course a good whisky (that's Scottish, and not "Whiskey" which is Irish) is a must. Recommend J.W Black.
Had my fair share of good and bad of both having been once involved in pipe bands 30 years of my life and haggi ceremonies being frequent occasions, alot comes down to texture and the spices used, the more that turn it away in disgust just leaves more for us fat basterds.
Retail haggis availability has died off with the supermarket takeovers in the 80's as old school butcher shops closed doors, a mate of mine manages an old school shop in Edendale and their product (and sausages) is one of the better available in Southland, just sayin.

[george formby]

I have an emergency tin of Grants Haggis in the cupboard.

Spotted it at New World of all places.

When I lived in Auks I used to get good Haggis from a bloke in Devonport. Not sure if he is still going, though.

This thread has got me all fired up to pull my terrine out and get all pate and gamey on it. Wonder if I can get some Hare back straps and livers to go with my baby leeks. That's a blast from the past!

[russd7]

In my youth I put an oyster in a chip packet and stuffed it into a glovebox, why ..only excuse valid was drunk at time...poor girl after completely deoderising the car (E.H Holden) but failed to check the glovebox, was near at a point of selling it ( because it had a bad smell), and now I regret not making an offer

O.K spuds , here is my special secret spice recipe I nicked from some dude on one of those cooking contests on T.V. The judges raved about it so it got nicked, and IMO not too shabby.

Mouse's Spud Spice...

Cut spuds to unform size so they cook evenly, turn on oven to 200 to pre-heat
prick spuds over, (sometimes I microwave then for 10 minutes to speed things up).
Make up mix of ...

3 teaspoons cumin
3 teaspoons coriander
2 teaspoons smoked paprika
1/2 teaspoon chilli ( adjust to your heat preference)
a shake of pepper
3 teaspoons salt

Coat spuds in olive oil ( or melted butter,or both) and then coat with mixed spices.

Bake 30- 40 minutes or so turning to brown @ 180 until done

Serve with any outdoor cooked meal, roast, or enjoy as a snack.

Have a mate who is no fan of cumin, but came back with his bowl and "Please sir , can I have some more?"

didn't know they had cummin on em, but whats more important is who the hell is ya mate thats eaten them

[russd7]

old school shop in Edendale and their product (and sausages) is one of the better available in Southland, just sayin.

having sample said haggis and sausage i can indeed vouch for the flavoursome taste of edendale haggis. but it is always tastier if it has been addressed correctly

[granstar]

didn't know they had cummin on em, but whats more important is who the hell is ya mate thats eaten them

Heh Heh...!

[ellipsis]

having sample said haggis and sausage i can indeed vouch for the flavoursome taste of edendale haggis. but it is always tastier if it has been addressed correctly

...yeah ya cant trust NZ Post with ya haggis if it aint addressed properly...