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channelmaniac
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2 hours ago, ajfclark said:

Al Brown calls it "To chew or not to chew". Meat that you think of as chewy is usually a prime candidate for slow cooking. Shoulder, hocks, shanks, ribs, etc.

Bits that make nice 3 minute a side steaks... the fillets, rumps, backstraps, etc don't take to slow cooking as well.

Chuck steak on the other hand makes for great slow cooking.

I'd just look at the cut diagrams and go from there. Someone else already did the hard work:

venison-cuts-chart-770x592.jpg.49ea398a75d851a3beb751f793efbdef.jpg

Neck and shoulder would be my picks for slow roasted venison.

I'd save your backstrap for tartare or something.

To hug or not too hug?

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No friend of the SSAA I'm afraid. Threatened "advising" the authorities I hadn't visited one of there SSAA firing ranges so therefore I may or may not be honoring the target shooting obligation of my license.

There argument quickly evaporated when I said I bought my own property and I have a target range on it but I didn't take to kindly to the "Sporting Shooters Association of Australia" threatening me unless I continued paying there yearly......I think it was $125.....to make the problem go away.

Still, that book looks exactly what I'm after. Do the SSAA rangers have that book?.

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Not sure where to get it Steve but Im guessing from their website?. They sent me a copy for free as I contributed. I disregarded all their letters for years to do the compulsory 4 shoots a year at the range. Nothing came of it. I went when I felt like it and at my choosing which was basically checking my hand loads to ensure the rifles and loads were as good as I could get them. I did in the end, and because trips are lesser these days, opt out of the target side of my license and just used Hunting as my genuine reason with an authority from a cocky mate at Tottenham. 

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  • 2 weeks later...
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30 minutes ago, Arcade King said:

I hear @Brad has his apron on cooking up a storm tonight!

Shush you ya clown 😜

6 jars of Spicy Eggplant and Zuchinni Pickle

5 Jars of Spicy Smoked Tomato Relish

1 Banana Cake

1 Pot of Thai Green Curry Chicken

Lucky I have beers and tunes or I might go on strike 😉

Brad

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@ Brad...just got some fresh Eggplant form the garden---like too much ! Recipie please! Also wife just pulled out a bunch of ginger - recipies appreciated (shes bottled and minced but iapparently doesnt last long

 

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33 minutes ago, acejas said:

@ Brad...just got some fresh Eggplant form the garden---like too much ! Recipie please! Also wife just pulled out a bunch of ginger - recipies appreciated (shes bottled and minced but iapparently doesnt last long

 

Honesty here. I generally use recipes as a base and ad-lib to my tastes but here you go:

  • 2 kg eggplant 2.5 cm pieces
  • 6 x zucchini sliced
  • 125g green chillies chopped
  • 6 cloves garlic crushed
  • 2 1/2 cups white vinegar
  • 2 tablespoons chilli powder
  • 2 tablespoons ground turmeric
  • 4 tablespoons grated ginger
  • 1 1/4 cups of sesame oil
  • 2 tablespoons cumin seeds
  • 2 tablespoons fenugreek
  • 3 heaped tablespoons salt
  • 1 & 1/2 cups of sugar
  • 1 teaspoon ground ginger

1. Combine garlic with 1 tablespoon vingear, chilli powder, turmeric & ground ginger into a paste

2. Heat oil to medium, fry cumin and fenugreek for 1 minute

3. Add spice paste and stir over low heat until oil floats to the top

4. Add remaining ingredients and cook over low heat until vegetables are desired consistency. I usually cook it over a low simmer until the eggplant is almost broken up. Roughly 30 - 45 minutes.

5. Remove from heat and pour into sterilised jars, sealing tightly so that when it cools it self-seals.

With the last of it I blend it with a stick blender so that its a sauce. Both the sauce and the pickle are fantastic on steak or eggs or ham sandwiches etc.

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@Brad...good stuff...yep we are the same...like to use a base recipie. Just hadnt heard about your one. I love all kinds of sauces and relishes. Just have to get some jars since I chucked them all out 2 weeks ago...doh! Sick of them not getting used LOL

 

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