Classic Brewing Co Posted May 31, 2021 Author Share Posted May 31, 2021 8 hours ago, stquinto said: Ow that looks like it was a real treat mate I did a shoulder of lamb with Moroccan veggie stew and couscous the other day - cooked it for about 8 hours at about 90 degrees with a tray of water in the oven to stop it drying out. Beautiful it was, could eat it with a spoon Yes @stquinto it really was nice, fairly basic - Garlic, Rosemary, Thyme etc but I am a fan of Moroccan food also, I have a Emile Henry Tagine which gets a hammering, you can pretty much use it for anything, it really does keep the flavours in & tenderise nicely. I use lots of Pasta/Couscous in dishes. I am doing a Rabbit in it later this week. Cheers 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted June 4, 2021 Author Share Posted June 4, 2021 Well tonight is Steak night, I have kept my old fashioned 1970's style sizzling cast iron platters, I have 6 of them, there is nothing better than bring to the table a hot sizzling steak with garlic, onions & all of the necessary herbs to the table with a whole steamed jacket potato with butter & chives & a Greek salad & of course red wine. Oh, did I mention I picked some mushrooms from the front garden to go with the Bordelaise sauce. Cheers Brewers 4 Link to comment Share on other sites More sharing options...
ben 10 Posted June 5, 2021 Share Posted June 5, 2021 Sourdough pizzas tonight. Smokey pulled beef and blue cheese will be nice 2 Link to comment Share on other sites More sharing options...
Hilltop hops Posted June 5, 2021 Share Posted June 5, 2021 52 minutes ago, Green Blob said: Sourdough pizzas tonight. Smokey pulled beef and blue cheese will be nice Photos? Link to comment Share on other sites More sharing options...
ben 10 Posted June 5, 2021 Share Posted June 5, 2021 3 Link to comment Share on other sites More sharing options...
stquinto Posted June 7, 2021 Share Posted June 7, 2021 Not every day is meat night : got this from Rick Stein's "Fish" book, well impressed. In case you were wondering I do two or three HBs whilst cooking it, then a half bottle of Sauvignon Blanc. 3 Link to comment Share on other sites More sharing options...
stquinto Posted June 7, 2021 Share Posted June 7, 2021 On 6/4/2021 at 9:57 AM, CLASSIC said: Well tonight is Steak night, I have kept my old fashioned 1970's style sizzling cast iron platters, I have 6 of them, there is nothing better than bring to the table a hot sizzling steak with garlic, onions & all of the necessary herbs to the table with a whole steamed jacket potato with butter & chives & a Greek salad & of course red wine. Oh, did I mention I picked some mushrooms from the front garden to go with the Bordelaise sauce. Cheers Brewers Looks awesome Phil ! I quite like to do a 70s Steak Nite when I have people round: prawn cocktail, steak and triple-cooked chips (crinkle cut), and either Black Forest Gateau or Crêpes Suzette. Can't be beat 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted June 7, 2021 Author Share Posted June 7, 2021 9 hours ago, stquinto said: Not every day is meat night : got this from Rick Stein's "Fish" book, well impressed. In case you were wondering I do two or three HBs whilst cooking it, then a half bottle of Sauvignon Blanc. Rick Stein is may favourite celebrity chef, I have several of his cookbooks & enjoy all of his work. I am like you I enjoy a few beers during meal prep & then switch to red or white wine depending on the dish. Not every night is gourmet night because some of the simple things cooked well are hard to beat. My favourite chips are twice cooked steakhouse cut. I make my own often but 1kg at Coles for $2.70 & chucked in the Air Fryer with added Chicken Salt is just as good. Cheers. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted June 8, 2021 Share Posted June 8, 2021 12 hours ago, CLASSIC said: Rick Stein is may favourite celebrity chef, He is tops, really enjoy the TV shows, he quite funny when pissed 3 Link to comment Share on other sites More sharing options...
ben 10 Posted June 8, 2021 Share Posted June 8, 2021 @Hilltop hops homemade prosciutto on one side with walnuts and homemade cheese, the other side has home made salami amongst other stuff. Lots of really hot chilli so @The Captain!! cannot eat it. 5 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted June 8, 2021 Author Share Posted June 8, 2021 1 hour ago, Green Blob said: @Hilltop hops homemade prosciutto on one side with walnuts and homemade cheese, the other side has home made salami amongst other stuff. Lots of really hot chilli so @The Captain!! cannot eat it. Nice thin crust to I can see. nice work GB. Have a wine with it. 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted June 9, 2021 Share Posted June 9, 2021 On 6/8/2021 at 8:44 AM, CLASSIC said: On 6/7/2021 at 11:11 PM, stquinto said: Not every day is meat night : got this from Rick Stein's "Fish" book, well impressed. In case you were wondering I do two or three HBs whilst cooking it, then a half bottle of Sauvignon Blanc. Rick Stein is may favourite celebrity chef, I have several of his cookbooks & enjoy all of his work. I am like you I enjoy a few beers during meal prep & then switch to red or white wine depending on the dish. Not every night is gourmet night because some of the simple things cooked well are hard to beat. My favourite chips are twice cooked steakhouse cut. I make my own often but 1kg at Coles for $2.70 & chucked in the Air Fryer with added Chicken Salt is just as good. Cheers. One of the great TV chefs going round in my humble opinion - one of the best paddock to plate - farm to fork advocates there is. Love his style. 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted June 9, 2021 Share Posted June 9, 2021 13 hours ago, Green Blob said: @Hilltop hops homemade prosciutto on one side with walnuts and homemade cheese, the other side has home made salami amongst other stuff. Lots of really hot chilli so @The Captain!! cannot eat it. Looks bloody magnificent GB. Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted June 9, 2021 Author Share Posted June 9, 2021 38 minutes ago, Mickep said: One of the great TV chefs going round in my humble opinion - one of the best paddock to plate - farm to fork advocates there is. Love his style. I totally agree, it makes Master Chef & a lot of the stupid shows that are on Free to Air, there are others I like, but You Tube/Netflix keeps me happy. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted June 9, 2021 Author Share Posted June 9, 2021 1 minute ago, CLASSIC said: I totally agree, it makes Master Chef & a lot of the stupid shows that are on Free to Air look ridiculous. There are others I like, but You Tube/Netflix keeps me happy. It seems I left some of this sentence out, I will have to put more water with it. 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted June 13, 2021 Share Posted June 13, 2021 My homemade dimmie parcels of goodness and a very drinkable beer. Life's good! 5 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted June 13, 2021 Author Share Posted June 13, 2021 1 minute ago, Mickep said: My homemade dimmie parcels of goodness and a very drinkable beer. Life's good! Terrific looking, I love Dimmies especially Steamed, I like them just as much with soy sauce as I do Chili sauce but deep fried is also good. You can make a nice meal out of them with Chinese Veg Stir Fry, Oyster sauce etc or just go straight in a eat them as they are. Well done. 3 Link to comment Share on other sites More sharing options...
stquinto Posted June 18, 2021 Share Posted June 18, 2021 Bit of local Italian produce - paparadelle with a wild boar ragu, then veal with wild mushrooms. Oh, and the vino is a Montepulciano/Sangiovese blend. 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted June 18, 2021 Author Share Posted June 18, 2021 4 minutes ago, stquinto said: Bit of local Italian produce - paparadelle with a wild boar ragu, then veal with wild mushrooms. Oh, and the vino is a Montepulciano/Sangiovese blend. Very, very nice, avere un buon pasto 1 Link to comment Share on other sites More sharing options...
stquinto Posted June 18, 2021 Share Posted June 18, 2021 And just an aside, don’t quite get the dunnies in this albergo 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted June 18, 2021 Author Share Posted June 18, 2021 6 minutes ago, stquinto said: And just an aside, don’t quite get the dunnies in this albergo Mate I think they are for people who feel they always need to be together having said that it brings me back to my National Service days Believe me there are some things who don't have to share. Nice tiles though ! 1 Link to comment Share on other sites More sharing options...
ben 10 Posted June 18, 2021 Share Posted June 18, 2021 1 hour ago, stquinto said: Bit of local Italian produce - OMFG 1 Link to comment Share on other sites More sharing options...
stquinto Posted June 18, 2021 Share Posted June 18, 2021 On a roll: Friday is fish day Link to comment Share on other sites More sharing options...
stquinto Posted June 27, 2021 Share Posted June 27, 2021 Here’s one for you Phil @CLASSIC : Moroccan Cous Cous Dunno if you’ve ever used Ras el Hanout - their spices for the vege stew that go with it washed down with a Châteauneuf du Pape Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted June 28, 2021 Author Share Posted June 28, 2021 5 hours ago, stquinto said: Here’s one for you Phil @CLASSIC : Moroccan Cous Cous Dunno if you’ve ever used Ras el Hanout - their spices for the vege stew that go with it washed down with a Châteauneuf du Pape Yes @stquinto I have used this one from Woolworths otherwise it is extremely hard to find as others are, unless you go to a specialist spice store/market. I love North Indian Cuisine & do a lot of dishes in my Emile Henry Tajine. I have one exactly as the colour below & use it all of the time, even for casseroles, soups etc. I love Cous Cous also. Châteauneuf du Pape & other French wines are available at Dan Murphy's & some other stores but I have never tried that one. bon appetit 1 Link to comment Share on other sites More sharing options...
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