Pickles Jones Posted February 5, 2022 Share Posted February 5, 2022 On 2/4/2022 at 2:10 PM, Itinerant Peasant said: These are especially for those of you festive Brewers out there who love RAW product Hackepeter (pork) below - and then far below in a plated combo with Salmon Sashimi. Looks good but I am not sure about the raw pork. Are there other things mixed with it. Does it taste like uncooked pork sausage meat. 1 1 1 Link to comment Share on other sites More sharing options...
Hilltop hops Posted February 5, 2022 Share Posted February 5, 2022 Went out fishing today off Outer Harbour. A few whiting and got a feed of Blue Swimmers. Photo prior to cooking. 8 Link to comment Share on other sites More sharing options...
Pezzza Posted February 6, 2022 Share Posted February 6, 2022 19 hours ago, Pickles Jones said: Does it taste like uncooked pork sausage meat Cheers @Pickles Jones Pickles mate - I think that good freshly minced Pork Mince is vastly different to the fine floor sweepings mush found often in Pork Swords commercially available... but I guess if you are talking about a well made Pork Bratwurst with a coarse grind of fresh Pork Mince and spices... yes it is more like that. Basically it is good qual Pork Mince, finely chopped fresh good young onion, salt and fine white pepper to taste... and maybe some Caraway seed if you like... and I have added Basil fresh fine chop sometimes. It is the same sort of principle to Beef Steak Tartare - raw meat finely sliced or minced w some spicing up... I think both these things taste pretty nice. Here is a link https://ddr-rezepte.net/berliner-hackepeter/ mmm maybe better in English ; ) But the below english language recipe is far more complicated and I am happy with the simpler version. In Germany of course it is like the beer - it vastly depends on where you come from - what part of the big land - as to what your preferred herb/spice mix is hey @Aussiekraut AK? The simple version goes incredibly well with fresh white crusty breadrolls and a nice crisp Pils or a Hefeweizen. Cheers hope that provides a bit more inf : ) https://www.bestrecipes.com.au/recipes/traditional-german-hackepeter-recipe/ndehj18y 2 Link to comment Share on other sites More sharing options...
Pezzza Posted February 6, 2022 Share Posted February 6, 2022 The new food regime... trying some Vegetarian food types - my first crack at the below - turned out better than I could have ever imagined -- and it came about cos Caulis were half price and looked nice haha ; ) EVOO and smoky paprika plus normal paprika n fine white pepper top AND spicy 'Malaysian' spice mix rub (what I normally used on barbie grilled chicken) w peanut oil on bottom... the scent of hot Aussie peanut oil and the spices smelled amazing from the oven And some of the tasty baked product: 6 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 6, 2022 Author Share Posted February 6, 2022 (edited) 7 minutes ago, Itinerant Peasant said: And some of the tasty baked product: Looks Nice. Edited February 6, 2022 by Classic Brewing Co 5 Link to comment Share on other sites More sharing options...
Pickles Jones Posted February 6, 2022 Share Posted February 6, 2022 1 hour ago, Itinerant Peasant said: The simple version goes incredibly well with fresh white crusty breadrolls and a nice crisp Pils or a Hefeweizen. Thanks, I think I would enjoy that. 1 hour ago, Itinerant Peasant said: The new food regime... trying some Vegetarian food types - my first crack at the below - turned out better than I could have ever imagined -- and it came about cos Caulis were half price and looked nice haha ; ) EVOO and smoky paprika plus normal paprika n fine white pepper top AND spicy 'Malaysian' spice mix rub (what I normally used on barbie grilled chicken) w peanut oil on bottom... the scent of hot Aussie peanut oil and the spices smelled amazing from the oven. Those caulis look real good, I am going to give it a try. What is EVOO. 2 1 Link to comment Share on other sites More sharing options...
Aussiekraut Posted February 6, 2022 Share Posted February 6, 2022 1 hour ago, Itinerant Peasant said: mmm maybe better in English ; ) But the below english language recipe is far more complicated and I am happy with the simpler version. In Germany of course it is like the beer - it vastly depends on where you come from - what part of the big land - as to what your preferred herb/spice mix is hey @Aussiekraut AK? Yeah, there are variations. I personally prefer the plain and simple minced port, salt, pepper and sliced or diced onion, all on a well buttered crunchy bread roll. Heaven on a bun 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 6, 2022 Author Share Posted February 6, 2022 6 minutes ago, Pickles Jones said: What is EVOO. They are condiment suppliers, I think he means Olive Oil. https://evooqualityfoods.com.au/ 1 1 1 Link to comment Share on other sites More sharing options...
Pezzza Posted February 6, 2022 Share Posted February 6, 2022 (edited) 1 hour ago, Pickles Jones said: EVOO. 1 hour ago, Classic Brewing Co said: I think he means Olive Oil. EVOO = EXTRA VIRGIN OLIVE OIL... Sorry Pickles @Pickles Jones mate yeah I have the propensity to get caught up in Acronym land : \ But yeah @Classic Brewing Co CBC's Champion Head Brewer is close to the mark for the final two Os The EV bit just means usually it is the first press of the festive olives and usually cold-pressed and not the dodgy stuff that has been half cooked to get the last drips out or undergone excessive processing.... I do think tho @Classic Brewing Co that the EVOO company from the link would sell very nice EVOO : ) (if you are over that side of the country) Edited February 6, 2022 by Itinerant Peasant 1 1 1 Link to comment Share on other sites More sharing options...
Stickers Posted February 6, 2022 Share Posted February 6, 2022 8.5 hour slow cooker beef with another 10 mins in a hot oven to seal it all up plus made a kit kilo and partial, vacuumed the entire house and had a visit from the folks. productive day. 2 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 7, 2022 Author Share Posted February 7, 2022 Lunch of Brunswick Sardines & salad, I usually have hard boiled eggs & pickled onions but this will do !! 5 Link to comment Share on other sites More sharing options...
Pezzza Posted February 7, 2022 Share Posted February 7, 2022 5 hours ago, Classic Brewing Co said: Lunch of Brunswick Sardines & salad, I usually have hard boiled eggs & pickled onions but this will do !! Blaaardy Beautiful @Classic Brewing Co really very nice and low carb as well gold! 2 Link to comment Share on other sites More sharing options...
Pezzza Posted February 7, 2022 Share Posted February 7, 2022 Am trying to stick to the low carb thing and coming up with some ok configurations - some more fresh Pork Hackepeter below as well as some mini meatballs and nice spicy chicken thigh pieces plus veg etc : ) 3 Link to comment Share on other sites More sharing options...
stquinto Posted February 10, 2022 Share Posted February 10, 2022 Here’s the end result of the Flemish Beef Carbonade. worth doing in the oven at 120 for a few hours. Most important is to leave it overnight Normally served with chips but I had some the other day… my body being a temple and all that 🏛 3 Link to comment Share on other sites More sharing options...
stquinto Posted February 10, 2022 Share Posted February 10, 2022 On 2/5/2022 at 7:20 AM, Itinerant Peasant said: Festive Bean and Onion Salad: And fermented Zook, Garlic and Chilli pickle: Good for you IP! I hate to admit it (as in really, really hate to admit it), but the old veggies work wonders for me: keep me off the grog for a start. It’s a snowball effect: lots of veggies - off the grog - go to bed early - good night’s sleep…. BORING! but true 3 Link to comment Share on other sites More sharing options...
stquinto Posted February 10, 2022 Share Posted February 10, 2022 On 2/5/2022 at 10:56 AM, Hilltop hops said: Went out fishing today off Outer Harbour. A few whiting and got a feed of Blue Swimmers. Photo prior to cooking. How d’ya cook ‘em mate? Boil ‘em? 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 10, 2022 Author Share Posted February 10, 2022 45 minutes ago, stquinto said: How d’ya cook ‘em mate? Boil ‘em? Hey Stquinta, Here is something nicked from the web on Crabs, my mate & I go out & get them often ( in season ) this is fairly comprehensive but covers it all. I am sure @Hilltop hops follows a similar practice. https://portvincentcaravanpark.com.au/how-to-cook-blue-swimmer-crabs-and-recipes/ 1 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 10, 2022 Author Share Posted February 10, 2022 1 hour ago, stquinto said: Good for you IP! I hate to admit it (as in really, really hate to admit it), but the old veggies work wonders for me: keep me off the grog for a start. It’s a snowball effect: lots of veggies - off the grog - go to bed early - good night’s sleep…. BORING! but true Well I love my vegies too but sadly they don't keep me off the grog not sure if that's a good or bad thing 2 2 Link to comment Share on other sites More sharing options...
Hilltop hops Posted February 11, 2022 Share Posted February 11, 2022 10 hours ago, Classic Brewing Co said: Hey Stquinta, Here is something nicked from the web on Crabs, my mate & I go out & get them often ( in season ) this is fairly comprehensive but covers it all. I am sure @Hilltop hops follows a similar practice. https://portvincentcaravanpark.com.au/how-to-cook-blue-swimmer-crabs-and-recipes/ Yep keep it simple, boiled in sea water. 1 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 11, 2022 Author Share Posted February 11, 2022 1 minute ago, Hilltop hops said: Yep keep it simple, boiled in sea water. Exactly as you can lose the taste of the sea. 2 Link to comment Share on other sites More sharing options...
Pezzza Posted February 11, 2022 Share Posted February 11, 2022 (edited) 11 hours ago, stquinto said: the old veggies work wonders for me 10 hours ago, Classic Brewing Co said: Well I love my vegies too but sadly they don't keep me off the grog not sure if that's a good or bad thing Haha festive you gun Chefs! Yeah I suspect that I am sadly more in @Classic Brewing Co Phil's corner - happy to veggie on up @stquinto and drink as well : \ But I agree wholeheartedly with all the other points as I do think they make yer feel better. So... talking of veggies... trying to spruce up my Stir-Frying capability - and this one came out just beaut... yumbo scrumbo! Think would shorted up the time for the onion tho. Think the ticket to the SF is short and hot hot hot. Orangey looking blobs are a bit of sour-plum. @stquinto Sainter mate have you got a recipe or weblink for that festive Flemish hotpot - looks sensational... help please. Is it a bit like a Goulasch w cream in it (hoping I am not going to offend the Flemish here ) Edited February 11, 2022 by Itinerant Peasant 3 Link to comment Share on other sites More sharing options...
stquinto Posted February 11, 2022 Share Posted February 11, 2022 1 hour ago, Itinerant Peasant said: Sainter mate have you got a recipe or weblink for that festive Flemish hotpot - looks sensational... help please. Is it a bit like a Goulasch w cream in it (hoping I am not going to offend the Flemish here ) Here you go mate : https://www.spectator.co.uk/article/carbonnade-la-flamande-give-your-stew-a-flemish-makeover I put a bottle of my Belgian Dubbel in, and I instead of being on the stove top for the three hours, I put it in the oven at 140°C for 2 hours (and went to bed leaving it in - I started cooking at 10PM). The next day I heated it back up to bubbling on the stove (scrape the bottom a bit so it doesn't burn), and back in the oven for an hour at 160°. Supposed to have chips with it but didn't want to over do it The beef shin cooked like that comes up a treat - deffo worth a go ! 1 1 Link to comment Share on other sites More sharing options...
stquinto Posted February 11, 2022 Share Posted February 11, 2022 1 hour ago, Itinerant Peasant said: So... talking of veggies... trying to spruce up my Stir-Frying capability - and this one came out just beaut... yumbo scrumbo! Think would shorted up the time for the onion tho. Think the ticket to the SF is short and hot hot hot. Orangey looking blobs are a bit of sour-plum they look bloody good mate - I reckon it's time for me to do a bit of a veggie "cure" and some more intensive sport. My Greek-God body is slacking a bit (unless you count looking like Baccus, even if he was Roman) 1 1 Link to comment Share on other sites More sharing options...
Pezzza Posted February 11, 2022 Share Posted February 11, 2022 12 hours ago, stquinto said: Here you go mate : https://www.spectator.co.uk/article/carbonnade-la-flamande-give-your-stew-a-flemish-makeover I put a bottle of my Belgian Dubbel in... The beef shin cooked like that comes up a treat - deffo worth a go ! Yummy - thanks Sainter - does not look too complex and really like the oven simplicity mate - luvyerwork. Have grabbed the recipe off the web for future opportunities ; ) Thank you 1 1 Link to comment Share on other sites More sharing options...
stquinto Posted February 11, 2022 Share Posted February 11, 2022 16 minutes ago, Itinerant Peasant said: Yummy - thanks Sainter - does not look too complex and really like the oven simplicity mate - luvyerwork. Have grabbed the recipe off the web for future opportunities ; ) Thank you Go for it mate IP ! Just had a second night’s dinner off it… this time I went for oven chips. Bloody wonderful after 3 days Go for it, I’ll be going for your stir-fried vege next week 2 Link to comment Share on other sites More sharing options...
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