JoeB7 Posted October 20, 2022 Share Posted October 20, 2022 7 hours ago, stquinto said: What the root and fruit? Spuds, turnip or swede? The fruit? Spud, turnip & pumpkin 1 1 Link to comment Share on other sites More sharing options...
JoeB7 Posted October 20, 2022 Share Posted October 20, 2022 5 hours ago, stquinto said: Veal osso bucco with saffron risotto ( that weird stuff on the green board is gremolata) Looks great..One of my go to winter comfort foods Sainter, although being contadini I'm a polenta guy. A bit light with the gremolata mate 1 1 Link to comment Share on other sites More sharing options...
JoeB7 Posted October 20, 2022 Share Posted October 20, 2022 7 hours ago, stquinto said: Blimey! You don’t take any prisoners! Poor little Shaun the sheep Well crumbed might be my next venture. With a creamy dijon mustard sauce. Hey @Classic Brewing Co do you have any crumbing suggestions for me? 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 20, 2022 Author Share Posted October 20, 2022 42 minutes ago, JoeB7 said: Well crumbed might be my next venture. With a creamy dijon mustard sauce. Hey @Classic Brewing Co do you have any crumbing suggestions for me? Traditionally when you crumb anything it is a 3-step process. 1. Season with flour - the easiest is to put flour on a small plastic bag, season with pepper & salt & herbs/spice of your choice. Carefully shake/move it around until all meat is evenly coated, shake of excess. 2. Egg wash - in a bowl mix up 1-2 eggs until smooth & place the floured meat in ensuring all areas are covered, shake of excess. 3. Crumb mixture - in a flat dish place breadcrumbs/Panko crumbs of your choice & turn them over one at a time pressing on the crumb & get it nicely coated. Refrigerate on a large plate uncovered for up to an hour to allow the crumb mixture to dry & set. do not overlap each piece of meat. Then shallow/deep fry/oven bake until cooked at 180c. Cheers. 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 20, 2022 Author Share Posted October 20, 2022 A bit of a Curry tonight using Pork Mince, it is loaded with vegetables & herbs & spice. ATM it is reducing down & I will probably have rice with it. 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 20, 2022 Author Share Posted October 20, 2022 7 hours ago, stquinto said: Veal osso bucco with saffron risotto ( that weird stuff on the green board is gremolata) Very creative Stquinta, as you probably know there are many versions of this dish, the attached is one of my favourite ways of doing it, however we can all bend the rules to suit ourselves, it's excellent on a cold night with sh*** loads of red wine & crusty bread. https://www.stephaniealexander.com.au/what-to-cook/recipes/osso-buco/ 1 Link to comment Share on other sites More sharing options...
stquinto Posted October 20, 2022 Share Posted October 20, 2022 9 hours ago, Mickep said: Sainter if I'm ever in your neck of the woods I'm gate crashing and coming to your place for dinner. You're welcome mate, might even give you a brew or two 1 Link to comment Share on other sites More sharing options...
stquinto Posted October 20, 2022 Share Posted October 20, 2022 4 hours ago, Classic Brewing Co said: A bit of a Curry tonight using Pork Mince, it is loaded with vegetables & herbs & spice. ATM it is reducing down & I will probably have rice with it. Looks good mate Plenty of chillies I trust ? 1 Link to comment Share on other sites More sharing options...
stquinto Posted October 20, 2022 Share Posted October 20, 2022 5 hours ago, JoeB7 said: Looks great..One of my go to winter comfort foods Sainter, although being contadini I'm a polenta guy. A bit light with the gremolata mate Yeah, it was a bit. I just got a microplane and the garlic ended up a mush, same for the lemon zest as it was from one cut in half. Works better chopped up with a demi-lune blade 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 20, 2022 Author Share Posted October 20, 2022 19 minutes ago, stquinto said: Looks good mate Plenty of chillies I trust ? Yes Sir, of course, it turned out pretty good for such a simple spur of the moment thing. Sometimes I enjoy them more than a complicated menu. 5 Link to comment Share on other sites More sharing options...
stquinto Posted October 20, 2022 Share Posted October 20, 2022 (edited) Pork chop, gypsy sauce, and “flat chips”. Probably better known as scalloped potatoes but flat chips will do. And a glass of vino rosso. Tomorrow Venice! I must admit I envy you b*ggers and the summer you’re coming into, but to be within driving distance (5 to 6 hours) of a total change of scenery is also quite nice. No crocs in the canals either (as far as I know, watch this space…) Edited October 20, 2022 by stquinto Typo 5 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted October 20, 2022 Share Posted October 20, 2022 Pizza night with a side of chilli noodle cucumber salad. 7 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 20, 2022 Author Share Posted October 20, 2022 49 minutes ago, Mickep said: Pizza night with a side of chilli noodle cucumber salad. Looks good Mick, Pizza night tonight, Seafood for me 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted October 20, 2022 Share Posted October 20, 2022 10 minutes ago, Classic Brewing Co said: Seafood for me My favourite pizza topping. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 20, 2022 Author Share Posted October 20, 2022 2 minutes ago, Mickep said: My favourite pizza topping. I usually buy a quantity of the Seafood Marinara mix from the Deli counter at Coles/Woolworths & add some extra prawns, tonight I will be adding Anchovies, Chilli, Olives & all of the usual suspects. I have pre-made the dough & it is in the fridge to roll out later. 3 Link to comment Share on other sites More sharing options...
Tricky Micky Posted October 20, 2022 Share Posted October 20, 2022 13 minutes ago, Classic Brewing Co said: Anchovies, Chilli, Olives A good Pizza cannot live without those three in my opinion. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 20, 2022 Author Share Posted October 20, 2022 10 minutes ago, Mickep said: A good Pizza cannot live without those three in my opinion. Totally agreed. 1 Link to comment Share on other sites More sharing options...
JoeB7 Posted October 21, 2022 Share Posted October 21, 2022 19 hours ago, Classic Brewing Co said: Traditionally when you crumb anything it is a 3-step process. 1. Season with flour - the easiest is to put flour on a small plastic bag, season with pepper & salt & herbs/spice of your choice. Carefully shake/move it around until all meat is evenly coated, shake of excess. 2. Egg wash - in a bowl mix up 1-2 eggs until smooth & place the floured meat in ensuring all areas are covered, shake of excess. 3. Crumb mixture - in a flat dish place breadcrumbs/Panko crumbs of your choice & turn them over one at a time pressing on the crumb & get it nicely coated. Refrigerate on a large plate uncovered for up to an hour to allow the crumb mixture to dry & set. do not overlap each piece of meat. Then shallow/deep fry/oven bake until cooked at 180c. Cheers. So don't season the crumbs, just the flour? 1 Link to comment Share on other sites More sharing options...
terminal2k Posted October 21, 2022 Share Posted October 21, 2022 5 hours ago, stquinto said: scalloped potatoes don't you mean caked potatoes? 1 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 21, 2022 Author Share Posted October 21, 2022 1 hour ago, JoeB7 said: So don't season the crumbs, just the flour? Yes, season the crumbs if you want, just be careful of salt especially if you added it to the flour. 1 1 Link to comment Share on other sites More sharing options...
Pale Man Posted October 21, 2022 Share Posted October 21, 2022 Little bit of Pork. 8 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 21, 2022 Author Share Posted October 21, 2022 22 minutes ago, Pale Man said: Little bit of Pork. Nice, what time did you want us there ? 1 2 Link to comment Share on other sites More sharing options...
Pale Man Posted October 21, 2022 Share Posted October 21, 2022 Anytime after 4 2 Link to comment Share on other sites More sharing options...
iBooz2 Posted October 21, 2022 Share Posted October 21, 2022 Another special diner for my HSH last night. Grilled sea scallops and lobster tails in garlic and lemon butter sauce. 5 1 Link to comment Share on other sites More sharing options...
iBooz2 Posted October 21, 2022 Share Posted October 21, 2022 56 minutes ago, Pale Man said: Anytime after 4 I cannot make it until 4 pm tomorrow, will there be any leftovers? 4 Link to comment Share on other sites More sharing options...
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