stquinto Posted May 5, 2022 Share Posted May 5, 2022 Well he had the option of choosing how to cook a steak… or his mother’s (secret) recipe for vegetarian chili… chip off the old block I reckon 1 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted May 5, 2022 Share Posted May 5, 2022 On 5/4/2022 at 3:11 PM, interceptor said: Vindaloo for lunch, from scratch now I have my spices back. Home made preserved lemon on the side. Wow wow wow! amaze balls mate. Look sensational. 1 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted May 6, 2022 Share Posted May 6, 2022 well this might not look that great but it was really tasty. Chicken stir fry with Thai chilli and ginger sauce. Home grown capsicum with pork and scallop mince and some left over pork loin - twice cooked. 7 Link to comment Share on other sites More sharing options...
stquinto Posted May 6, 2022 Share Posted May 6, 2022 1 hour ago, Mickep said: well this might not look that great but it was really tasty. Chicken stir fry with Thai chilli and ginger sauce. Home grown capsicum with pork and scallop mince and some left over pork loin - twice cooked. Yum yum yum! Amazing mate!!! 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 6, 2022 Author Share Posted May 6, 2022 11 hours ago, stquinto said: Looks a beaut - what was the main event? It was a whole split boneless chook marinated Greek style with Chips - I was befuddled caused by a combination of water, malt & hops. 6 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 8, 2022 Author Share Posted May 8, 2022 Last night I did a Boneless Butterflied Lamb Shoulder marinated in garlic & herbs, I meant to steam some butternut & broccoli & make a gravy but I got stuck in to it as is, so tender & tasted amazing. 4 1 Link to comment Share on other sites More sharing options...
stquinto Posted May 9, 2022 Share Posted May 9, 2022 Bootiful Phil, absolutely bootiful Spot of red to go with, or does the pope not have a balcony ? 2 1 Link to comment Share on other sites More sharing options...
stquinto Posted May 9, 2022 Share Posted May 9, 2022 Still asparagus season here, so a risotto with chicken Milanese, with salmon for me (my body is a temple..) 6 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 9, 2022 Author Share Posted May 9, 2022 2 hours ago, stquinto said: Bootiful Phil, absolutely bootiful Spot of red to go with, or does the pope not have a balcony ? Cheers Mate, it is not an elegant photo sitting in the Roasting Pan, but next time I will plate it properly & add some veg for colour. The smell form the oven was too inviting & I got lazy & ate it as is. Yes there was some red wine. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 9, 2022 Author Share Posted May 9, 2022 2 hours ago, stquinto said: Still asparagus season here, so a risotto with chicken Milanese, with salmon for me (my body is a temple..) Excellent Stquinta, lovely plating & good colour, the white plates against the black benchtop add to the ambience. Reminds me of a few years ago when I had to do some shots of plates of food for a restaurant I was doing some Advertising for, she was a friend of a mates & they couldn't afford a professional photographer. She had her friend there who was an interior designer & self proclaimed food designer & we had to ensure the backdrop/lighting was perfect, no shadows or reflections & I took about 40 photos of one plate before she accepted it. The most important part was the angle of the shot & it was essential to get all of the plate in there. She was also using a spray bottle of water on the vegetables to get a shine. It was good fun. I didn't charge her anything but got a few free feeds. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted May 10, 2022 Share Posted May 10, 2022 On 5/10/2022 at 5:26 AM, stquinto said: risotto You make lovley looking risotto 2 1 Link to comment Share on other sites More sharing options...
ben 10 Posted May 10, 2022 Share Posted May 10, 2022 7 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 10, 2022 Author Share Posted May 10, 2022 1 hour ago, interceptor said: Nice looking Pizza's IC, I have got some planned towards the end of the week, probably Marinara with lots of anchovy/chilli. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted May 10, 2022 Share Posted May 10, 2022 cheers, bit if a make do with what was down here 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted May 11, 2022 Share Posted May 11, 2022 A corned silverside on its way. 6 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 11, 2022 Author Share Posted May 11, 2022 8 minutes ago, Mickep said: A corned silverside on its way. Mick I can't quite see the bottom but I assume you put a few root vegetables in there, purely for flavour (discard after) I always slice a few nicks in a carrot, turnip or swede, celery, garlic, sometimes a couple of whole chilli's sliced lengthwise. Of course these are optinal but I do love my Corned Silverside. 4 Link to comment Share on other sites More sharing options...
Tricky Micky Posted May 11, 2022 Share Posted May 11, 2022 2 hours ago, Classic Brewing Co said: Mick I can't quite see the bottom but I assume you put a few root vegetables in there, purely for flavour (discard after) I always slice a few nicks in a carrot, turnip or swede, celery, garlic, sometimes a couple of whole chilli's sliced lengthwise. Of course these are optinal but I do love my Corned Silverside. You're on the money Phil, hidden from view - carrots, chilli and a few other bits and bobs - love this either hot or cold. 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 11, 2022 Author Share Posted May 11, 2022 5 minutes ago, Mickep said: You're on the money Phil, hidden from view - carrots, chilli and a few other bits and bobs - love this either hot or cold. That's the way all adds to the flavour, I have cooked them in the Slow Cooker as well but it's best to truss it with kitchen string like you would a mini roast, you can eat it with a fork. 3 Link to comment Share on other sites More sharing options...
stquinto Posted May 11, 2022 Share Posted May 11, 2022 12 hours ago, interceptor said: They look really good mate 1 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 11, 2022 Author Share Posted May 11, 2022 Tonight Rib Eye Fillet Steak, ( Stquinta, I had it killed first ) a picture says a thousand words but it was superb, medium, just the way I like it. 4 Link to comment Share on other sites More sharing options...
stquinto Posted May 11, 2022 Share Posted May 11, 2022 6 minutes ago, Classic Brewing Co said: Tonight Rib Eye Fillet Steak, ( Stquinta, I had it killed first ) a picture says a thousand words but it was superb, medium, just the way I like it. Looks brilliant Phil Not too overdone, even for me... 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 11, 2022 Author Share Posted May 11, 2022 Just now, stquinto said: Looks brilliant Phil Not too overdone, even for me... I didn't make a noise when I cut it !! 2 Link to comment Share on other sites More sharing options...
stquinto Posted May 12, 2022 Share Posted May 12, 2022 I’m trying to make some new vegetable sides as I’m convinced my kids are going to get scurvy. Nice asparagus recipe, from Ottolenghi. I used to find his recipes a pain in the a*se but they’re getting better (rather I’m getting used to them). Funny how some chef’s methods just don’t suit they way you cook (as in three sheets to the wind, in which case all of my cookbooks would be from Keith Floyd) 3 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 12, 2022 Author Share Posted May 12, 2022 2 hours ago, stquinto said: I’m trying to make some new vegetable sides as I’m convinced my kids are going to get scurvy. Nice asparagus recipe, from Ottolenghi. I used to find his recipes a pain in the a*se but they’re getting better (rather I’m getting used to them). Funny how some chef’s methods just don’t suit they way you cook (as in three sheets to the wind, in which case all of my cookbooks would be from Keith Floyd) Nice & healthy looking Stquinta, I have a bit of a problem with Yotam Ottolenghi's recipes as they seem to want to eat anything Keith Floyd was always one of my favourite's & he sure as hell liked cooking ( & drinking ) with wine. Rick Stein is my favourite & there are a few others I like. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted May 13, 2022 Share Posted May 13, 2022 On 4/30/2022 at 2:21 PM, Brauhaus Fritz said: Still warm Hot Smoked Salmon Care to elaborate? What sort of gear you used to conjure this beautiful thing up @Brauhaus Fritz BF please? And what you did with the Fish prior to the hot smoking - any rub or marinade etc? 2 Link to comment Share on other sites More sharing options...
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