Food & drink Hungry Boy recipes or just what you ate

[BCNTM]

I've just eaten crumpets topped with cheese and marmite. Get in my fat face.

no no no - replace marmite with lea in perrins sauce and you are there....................

 

[morris]

I know you should only eat them in months containing an R

We have the "R" moths rule about catching prawns in rivers and estuaries because of their breeding cycle but it is ok to catch them outside in winter as well.

Talking about mussels

 

[digrar]

no no no - replace marmite with lea in perrins sauce and you are there....................

Replace with vegemite and you've really got something happening.

 

[morris]

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[colin traveller]

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[colin traveller]

Seriously .....

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[colin traveller]

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[Picanha]

^^ thats real fine cuisine

 

[NebrHogger]

That's a big-ass pigeon!

 

[colin traveller]

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[colin traveller]

Baked Cod Crushed infused with Leek .. with Garlic red pepper n chive cream sauce

 

[colin traveller]

Pasta Dish i made for someone in work ..

Marinated Chicken in Curry Paste , Sliced Peppers , Chorizo , Garlic , Seasoning , Sweet chilli Sauce , Double cream and Pasta

 

[Gaz]

First go at a fish curry. Cheated a little bit and used a storebought madras paste but still delicious. Will definitely try again.

 

[colin traveller]

Staff dinner for someone

Curry Chicken , Sliced Peppers n Shrooms in Bbq sauce ... Rice i finished that off in the pan i used for the BBQ Veg ..added double cream parsley seasoning ...

 

[morris]

Gravlax and salmon jerky for the season.
Atlantic salmon farmed in Tasmania, fresh dill, coarse salt, brown sugar, brandy.

For dry brine I use mix of 3% of salt and 1% of sugar by weight of the fish, rub the mix with dill to infuse flavour and add a dash of brandy.

Two to five days in fridge to draw moisture out of the fish turning every twelve hours.
Out of fridge after two days

From here it is either sliced paper thin for gravlax (not my photo because I' do it on the day it is consumed)

I skinned mine, sliced it to about 10mm thick and put in fridge under small fun.
Today it was vacuum packed and is ready for the season.

In winter time I do the same but dry it in smoker giving it couple hours of cold smoke halfway through.

 

[colin traveller]

Christmas Menu Mis En Plas for a GROUP tomorrow

 

[colin traveller]

....What they got

 

[colin traveller]

Brownie n STP to be portioned up