stquinto Posted October 10, 2021 Share Posted October 10, 2021 8 minutes ago, Itinerant Peasant said: Geeze Louise you Southerners have some amazing gadgets?! @Classic Brewing Co @RDT2 @Itinerant Peasant yeah mate, I’ve got one up here too Use one once you’ll never go back, trust me Link to comment Share on other sites More sharing options...
stquinto Posted October 10, 2021 Share Posted October 10, 2021 Last night’s dinner - veal Osso Bucco, with gremolata and a saffron risotto 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 10, 2021 Author Share Posted October 10, 2021 (edited) 10 minutes ago, stquinto said: Last night’s dinner - veal Osso Bucco, with gremolata and a saffron risotto Nice @stquinto I noticed you used the correct meat - Veal Shanks, I have seen some make it with Lamb Chops & call it Osso Bucco !! Good stuff - real comfort food. Edited October 10, 2021 by Classic Brewing Co 1 Link to comment Share on other sites More sharing options...
RDT2 Posted October 10, 2021 Share Posted October 10, 2021 1 hour ago, Itinerant Peasant said: Beautiful beautiful RD very yummy mate great stuff and re-using/upcycling an old weber that is gold. Mate is that handle-bucket-w-holes-in-bottom a fire-starting-gadget for getting the charcoal beads going or? Yes mate works really well couple of fire lighters at the bottom they catch fire then you tip them in. That’s just a cheap one for $9 and so far it works really well. 1 Link to comment Share on other sites More sharing options...
Thirsty Jim Posted October 10, 2021 Share Posted October 10, 2021 Another +1 for the old school Weber and chimney. The only way to fry ... Gee you blokes are living well. Some of the food on these pages looks superb. 2 Link to comment Share on other sites More sharing options...
iBooz2 Posted October 10, 2021 Share Posted October 10, 2021 A simple lobster mornay for us on Thursday night. A couple of small lobsters each and some chips to dip into the sauce. Yes I know Phil, @Classic Brewing Co , I should've wiped down the edge of the plate but what the hell it was my plate anyway. My wife's plate was perfectly dished up each time. 2 2 Link to comment Share on other sites More sharing options...
stquinto Posted October 10, 2021 Share Posted October 10, 2021 29 minutes ago, iBooz2 said: A simple lobster mornay for us on Thursday night. A couple of small lobsters each and some chips to dip into the sauce. Yes I know Phil, @Classic Brewing Co , I should've wiped down the edge of the plate but what the hell it was my plate anyway. My wife's plate was perfectly dished up each time. That looks a beaut @iBooz2…. What did you wash it down with? Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 10, 2021 Author Share Posted October 10, 2021 55 minutes ago, iBooz2 said: A simple lobster mornay for us on Thursday night. A couple of small lobsters each and some chips to dip into the sauce. Yes I know Phil, @Classic Brewing Co , I should've wiped down the edge of the plate but what the hell it was my plate anyway. My wife's plate was perfectly dished up each time. Al you are excused as I know you would have adhered to this recipe. Well done mate, looks nice. Ingredients 1 live rock lobsters (about 1kg)Lemon wedges and herbs to serve Mornay Sauce1 onion, finely diced1 garlic clove, chopped100g butter, coarsely chopped⅓ cup plain flour2 cups milk1 tbsp dijon mustard50g Gruyère, coarsely grated50g parmesan, coarsely grated¼ cup chives, chopped¼ cup parsley, chopped¼ cup dill, chopped 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 10, 2021 Author Share Posted October 10, 2021 3 minutes ago, Classic Brewing Co said: Al you are excused as I know you would have adhered to this recipe. Well done mate, looks nice. Ingredients 1 live rock lobsters (about 1kg)Lemon wedges and herbs to serve Mornay Sauce1 onion, finely diced1 garlic clove, chopped100g butter, coarsely chopped⅓ cup plain flour2 cups milk1 tbsp dijon mustard50g Gruyère, coarsely grated50g parmesan, coarsely grated¼ cup chives, chopped¼ cup parsley, chopped¼ cup dill, chopped Just for the hell of it, here's the method. Method Preheat oven to 180C. For mornay sauce, heat butter in a saucepan over medium-high heat and sweat the onion and garlic until softened. Add flour and stir continuously until flour begins to turn sand-coloured, for another 2-3 minutes. Gradually add milk, stirring well between each addition, until incorporated and sauce is smooth. Stir in the mustard and cheese, season well to taste and stir in herbs. Bring a very large saucepan of salted water to the boil. Boil lobsters until half-cooked (4 minutes). Drain, then using a sharp knife and kitchen scissors, split lobsters in half. Remove meat from tails and legs (leave head and tail shell intact), coarsely chop tail meat and transfer to a bowl. Set shells and meat aside separately until required. Combine half the mornay sauce with the lobster meat and stir to combine, then spoon mixture into shells in a baking dish, spoon extra sauce over to cover well, then bake in the oven until mornay turns golden and bubbly (20-30 minutes).Season to taste and serve hot with lemon wedges and a leaf salad. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted October 11, 2021 Share Posted October 11, 2021 19 hours ago, RDT2 said: That’s just a cheap one for $9 and so far it works really well. Bunners? Or where would you find such a piece of splendid equipment RD? 1 Link to comment Share on other sites More sharing options...
Pezzza Posted October 11, 2021 Share Posted October 11, 2021 Lamb and mixed Mushroom Ragout ; ) Beverage: Any self-brewed Beer would go with this very nicely (Or failing that - small producer old vines Barossa Shiraz) 6 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 11, 2021 Author Share Posted October 11, 2021 12 minutes ago, Itinerant Peasant said: Lamb and mixed Mushroom Ragout ; ) Beverage: Any self-brewed Beer would go with this very nicely (Or failing that - small producer old vines Barossa Shiraz) Nice & Healthy looking our peripatetic countryman. That's one way to look after yourself, good stuff. 2 Link to comment Share on other sites More sharing options...
RDT2 Posted October 11, 2021 Share Posted October 11, 2021 1 hour ago, Itinerant Peasant said: Bunners? Or where would you find such a piece of splendid equipment RD? That was Bunnings there are other options but I just grabbed the cheap one in case it was a one barbie wonder but I think I’ve fallen down the rabbit hole 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 11, 2021 Author Share Posted October 11, 2021 This bad boy will be going in the oven tonight - 1.8kg Boneless Pork Shoulder Roast with all the veg & Duck Fat roast potatoes. @iBooz2 I will post a photo of the plated dish on a clean plate 6 Link to comment Share on other sites More sharing options...
terminal2k Posted October 11, 2021 Share Posted October 11, 2021 33 minutes ago, Classic Brewing Co said: Duck Fat roast potatoes when should I head round? 1 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 11, 2021 Author Share Posted October 11, 2021 7 minutes ago, terminal2k said: when should I head round? Well it will be ready at about 7.30pm & bring some wine, Oh, I live in Adelaide. 2 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 11, 2021 Author Share Posted October 11, 2021 5 hours ago, Classic Brewing Co said: This bad boy will be going in the oven tonight - 1.8kg Boneless Pork Shoulder Roast with all the veg & Duck Fat roast potatoes. @iBooz2 I will post a photo of the plated dish on a clean plate Well photo was a bit rushed & there was gravy but I had a couple of extra bodies to feed so that's the best I got & Al will pick me up on the plate wiping. 5 1 Link to comment Share on other sites More sharing options...
kmar92 Posted October 11, 2021 Share Posted October 11, 2021 I will just tell you that it looks pretty damn nice @Classic Brewing Co 2 Link to comment Share on other sites More sharing options...
stquinto Posted October 11, 2021 Share Posted October 11, 2021 Simple today but hey, no disrespect for a Monday…. Bavette steak (that’s the French name for the cut, London Broil or Jiffy steak, depending on where you’re from). Doesn’t look pretty, but with some “echalottes” and a chilly chucked in it’ll do fine for Monday (or any other day TBH). The spuds are sautéed with “ail dans sa robe de chambre” , which translates as “garlic in her nighty”…. One track mind or what ? (two track then) 3 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 11, 2021 Author Share Posted October 11, 2021 10 hours ago, kmar92 said: I will just tell you that it looks pretty damn nice @Classic Brewing Co Cheers @kmar92 It was really nice but I wanted to do more with the photo but things get cold & I was finishing the gravy & there were two other people so had to rush. 1 Link to comment Share on other sites More sharing options...
Thirsty Jim Posted October 12, 2021 Share Posted October 12, 2021 5 hours ago, stquinto said: “ail dans sa robe de chambre” , which translates as “garlic in her nighty”…. One track mind or what ? (two track then) That is going straight into Jim's phrasebook. 2 Link to comment Share on other sites More sharing options...
stquinto Posted October 12, 2021 Share Posted October 12, 2021 A bit cheating as I didn’t make it , the butcher did ( well, I heated it up with a glass of wine in it…) but bloody good sauerkraut 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 13, 2021 Author Share Posted October 13, 2021 8 hours ago, stquinto said: A bit cheating as I didn’t make it , the butcher did ( well, I heated it up with a glass of wine in it…) but bloody good sauerkraut Nice @stquinto I don't mind sauerkraut but only in small doses, it's not really to my taste but I do love cabbage done other ways. 1 Link to comment Share on other sites More sharing options...
stquinto Posted October 15, 2021 Share Posted October 15, 2021 Friday night, holiday next week. Whooppee! 2 Link to comment Share on other sites More sharing options...
stquinto Posted October 15, 2021 Share Posted October 15, 2021 2 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now