Classic Brewing Co Posted May 3, 2022 Author Share Posted May 3, 2022 Awesome nice looking grub. Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 3, 2022 Author Share Posted May 3, 2022 I had planned a nice seafood night tonight but I got halfway there, a couple of neighbours came over for a beer which is good so the Barramundi looks like it's tomorrows dinner. 3 1 Link to comment Share on other sites More sharing options...
stquinto Posted May 3, 2022 Share Posted May 3, 2022 6 hours ago, interceptor said: Niiiiiice..... 2 1 Link to comment Share on other sites More sharing options...
stquinto Posted May 4, 2022 Share Posted May 4, 2022 18 hours ago, Classic Brewing Co said: I had planned a nice seafood night tonight but I got halfway there, a couple of neighbours came over for a beer which is good so the Barramundi looks like it's tomorrows dinner. Nice work Phil mate! Impressive timbale of rice - how did you get it not to collapse? Butter on the inside of the container? 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 4, 2022 Author Share Posted May 4, 2022 (edited) 9 minutes ago, stquinto said: Nice work Phil mate! Impressive timbale of rice - how did you get it not to collapse? Butter on the inside of the container? Cheers Mate, I developed a system years ago, what I do is fill a glass with hot water while you are plating up, while the glass is still warm spoon the rice in a gently pack it down until you are level with the rim on the glass. Carefully overturn the glass & place it upside down on the plate & leave for a couple of minutes, when you have sat down or served your guests gently tap the bottom of the glass with a wooden spoon & slide it upwards - it should stay in tack. It takes a bit of practice & a thicker glass is best. Have a go & send me a photo Edited May 4, 2022 by Classic Brewing Co 1 2 Link to comment Share on other sites More sharing options...
ben 10 Posted May 4, 2022 Share Posted May 4, 2022 Vindaloo for lunch, from scratch now I have my spices back. Home made preserved lemon on the side. 6 Link to comment Share on other sites More sharing options...
stquinto Posted May 4, 2022 Share Posted May 4, 2022 1 minute ago, interceptor said: Vindaloo for lunch, from scratch now I have my spices back. Home made preserved lemon on the side. Mate, that looks amazing! Love curries, love vindaloo especially. Looks the proper version , marinated in vinegar? Your raita looks the business too. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 4, 2022 Author Share Posted May 4, 2022 2 minutes ago, interceptor said: Vindaloo for lunch, from scratch now I have my spices back. Home made preserved lemon on the side. Looks the business mate, I can taste the sauce from here, just the weather for it - well Adelaide anyway 17c. 2 1 Link to comment Share on other sites More sharing options...
ben 10 Posted May 4, 2022 Share Posted May 4, 2022 3 minutes ago, stquinto said: Looks the proper version , marinated in vinegar? Not marinated, but it's real good. My own recipe. Borrowed from a few a tweaked for me. Quote 2 dried chillies1 1/2 tsp cumin seed1 tsp peppercorns1 tsp green cardamon2 black cardamon - these are great1 cinnamon stick1 tsp mustard seed - I have used both black and yellow1 tbl coriander seed1 tsp fenugreek seed5 cloves1 whole star anise - optional but really gooddry fry that lot, add the fenugreek late as it can burn.cool, grind1 tsp turmeric1 tbl kashmiri chilli powderfry in oil / ghee / butter / mustard seed oil2 large onions - until brown, really brown but not burntstem of curry leaves - they pop n crackle1 inch ginger1 head garlicchillies - I use 2 x naga's which makes this very hotcurry powder500 / 800 grams pork / goat / chicken / beef added next.brown.can also add potato and carrot now if you want 1/3 cup malt vinegar - or vinegar of choice, probably not balsamic though1 tin of tomatoes.Cook until cooked.eat.oh, salt to taste too. 1 4 Link to comment Share on other sites More sharing options...
stquinto Posted May 4, 2022 Share Posted May 4, 2022 13 minutes ago, interceptor said: Not marinated, but it's real good. My own recipe. Borrowed from a few a tweaked for me. I’ll give that one a try, defo! cheers 2 Link to comment Share on other sites More sharing options...
stquinto Posted May 4, 2022 Share Posted May 4, 2022 37 minutes ago, Classic Brewing Co said: Cheers Mate, I developed a system years ago, what I do is fill a glass with hot water while you are plating up, while the glass is still warm spoon the rice in a gently pack it down until you are level with the rim on the glass. Carefully overturn the glass & place it upside down on the plate & leave for a couple of minutes, when you have sat down or served your guests gently tap the bottom of the glass with a wooden spoon & slide it upwards - it should stay in tack. It takes a bit of practice & a thicker glass is best. Have a go & send me a photo Cheers for that Phil, I will give it a go and post Link to comment Share on other sites More sharing options...
ben 10 Posted May 4, 2022 Share Posted May 4, 2022 14 minutes ago, stquinto said: I’ll give that one a try, defo! Let me know how it is.... I tend to cook the sauce and blend it now for that smooooth restaurant look 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 4, 2022 Author Share Posted May 4, 2022 1 hour ago, interceptor said: Let me know how it is.... I tend to cook the sauce and blend it now for that smooooth restaurant look You old smoothie, it is worth spending the time on the sauce as you know if you have got the meat right ( like marshmallows ) you have a winner. BTW where was the Naan bread ?? 2 Link to comment Share on other sites More sharing options...
ben 10 Posted May 4, 2022 Share Posted May 4, 2022 17 minutes ago, Classic Brewing Co said: BTW where was the Naan bread Pizza for dinner, no knead for the naaaaaaan 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 4, 2022 Author Share Posted May 4, 2022 4 minutes ago, interceptor said: Pizza for dinner, no knead for the naaaaaaan OK'KKKKKKKKKKKKK, that's alright !! 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 4, 2022 Author Share Posted May 4, 2022 Moroccan spiced Barramundi with chips & salad, pretty ordinary but it was good. Yes Stquinta I had some Sauvignon Blanc with it, awesome. 4 Link to comment Share on other sites More sharing options...
kmar92 Posted May 4, 2022 Share Posted May 4, 2022 2 minutes ago, Classic Brewing Co said: Moroccan spiced Barramundi with chips & salad, pretty ordinary but it was good. Yes Stquinta I had some Sauvignon Blanc with it, awesome. Moroccan spiced Barramundi is ordinary? 1 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 4, 2022 Author Share Posted May 4, 2022 49 minutes ago, kmar92 said: Moroccan spiced Barramundi is ordinary? Well not really mate it was awesome, I prefer fish like Barra a bit drier as it develops a nice crunch, I really enjoyed it. 1 2 Link to comment Share on other sites More sharing options...
stquinto Posted May 4, 2022 Share Posted May 4, 2022 5 hours ago, interceptor said: Let me know how it is.... I tend to cook the sauce and blend it now for that smooooth restaurant look Funny that's exactly what I do - I might marinate the meat, then cook the sauce and blend it. Then sear the meat and put the sauce back in. I prefer it withought bits of visible onion etc. 2 Link to comment Share on other sites More sharing options...
stquinto Posted May 4, 2022 Share Posted May 4, 2022 1 hour ago, Classic Brewing Co said: Moroccan spiced Barramundi with chips & salad, pretty ordinary but it was good. Yes Stquinta I had some Sauvignon Blanc with it, awesome. Good stuff mate. Just had a bt of fish for lunch, not wothy of a photo particularly as it was in a work canteen Still, not bad. We don't get Barramundi up here in Europe (that I've seen), googling it look like a type of sea bass. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 4, 2022 Author Share Posted May 4, 2022 9 hours ago, stquinto said: Good stuff mate. Just had a bt of fish for lunch, not wothy of a photo particularly as it was in a work canteen Still, not bad. We don't get Barramundi up here in Europe (that I've seen), googling it look like a type of sea bass. Here's a few facts What type of fish is a barramundi? The Australis barramundi (Lates calcarifer) is also known as the Asian sea bass and is native to Australia and Southeast Asia. They are catadromous fish in the family Laridae. Where are barramundi farmed? The largest producer of barramundi is Indonesia with other commercial farming operations in Vietnam, Australia, and the United States. Other areas where they are commonly found include southern Japan and along the coast from China to the Persian Gulf. 1 1 Link to comment Share on other sites More sharing options...
Hoppy81 Posted May 5, 2022 Share Posted May 5, 2022 @Classic Brewing Co salad before the main event. 4 1 Link to comment Share on other sites More sharing options...
stquinto Posted May 5, 2022 Share Posted May 5, 2022 8 hours ago, Hoppy81 said: @Classic Brewing Co salad before the main event. Looks a beaut - what was the main event? 1 Link to comment Share on other sites More sharing options...
stquinto Posted May 5, 2022 Share Posted May 5, 2022 (edited) Taught my boy how to cook steak. Not a bad effort from him… Chips were a bit greasy though- I cut some corners and over-filled the basket Edited May 5, 2022 by stquinto Typo 3 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 5, 2022 Author Share Posted May 5, 2022 2 hours ago, stquinto said: How to cook steak. H'mmmm did you say cook ?? Mate I think you have the wrong photo A skilled surgeon could revive that. 2 Link to comment Share on other sites More sharing options...
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