What's on The Menu -2023

[Tricky Micky]

3 hours ago, Cheap Charlie said:

Rib fillet sandwich

Looks sensational mate and lovin' the Turkish bread. 

[Tricky Micky]

Chicken and porker morsels and a cuppla lightly battered prawns. With a cheeky scotch and soda sitting in the background.

 

[jennyss]

Not cooking a main course,  but a condiment: Chilli Tomato Chutney, made with a neighbour's chillies. They are real beauties - fiery but full of flavour.  The ingredients of chillies, tomatoes, onion, garlic, vinegar, brown sugar and spices are now simmering for a couple of hours before bottling. This brew was very popular last year. 

[stquinto]

9 hours ago, Cheap Charlie said:

Rib fillet sandwich

Looks beautiful! 

[stquinto]

5 hours ago, Tricky Micky said:

 

Chicken and porker morsels and a cuppla lightly battered prawns. With a cheeky scotch and soda sitting in the background

 

Lovely stuff Mick

[stquinto]

36 minutes ago, jennyss said:

Not cooking a main course,  but a condiment: Chilli Tomato Chutney, made with a neighbour's chillies. They are real beauties - fiery but full of flavour.  The ingredients of chillies, tomatoes, onion, garlic, vinegar, brown sugar and spices are now simmering for a couple of hours before bottling. This brew was very popular last year. 

Wow! Are they that hot you have to wear gloves and goggles to prep or not too bad? Looks the real business Jenny

TTROTDO

[jennyss]

2 minutes ago, stquinto said:

Wow! Are they that hot you have to wear gloves and goggles to prep or not too bad?

No, not too bad @stquinto; no goggles or gloves required! But then, I am fairly chilli hardened.

[Pale Man]

2 hours ago, jennyss said:

Not cooking a main course,  but a condiment: Chilli Tomato Chutney, made with a neighbour's chillies. They are real beauties - fiery but full of flavour.  The ingredients of chillies, tomatoes, onion, garlic, vinegar, brown sugar and spices are now simmering for a couple of hours before bottling. This brew was very popular last year. 

That sounds like my cup of tea. Yummo.

[iBooz2]

11 hours ago, Cheap Charlie said:

Rib fillet sandwich

Geez @Cheap Charlie, where was I when you put that together? I could of smashed that in a couple of gob full's.  Licking my lips, well done and you have inspired me.

Edited April 3, 2023 by iBooz2

[Classic Brewing Co]

3 hours ago, jennyss said:

Not cooking a main course,  but a condiment: Chilli Tomato Chutney, made with a neighbour's chillies. They are real beauties - fiery but full of flavour.  The ingredients of chillies, tomatoes, onion, garlic, vinegar, brown sugar and spices are now simmering for a couple of hours before bottling. This brew was very popular last year. 

Nice Jenny,

You can't beat home made products, especially sauces, chutneys ets, apart from tasting good it gives you a sense of achievement as well, much better than the supermarket stuff.

[Cheap Charlie]

4 hours ago, jennyss said:

Not cooking a main course,  but a condiment: Chilli Tomato Chutney, made with a neighbour's chillies. They are real beauties - fiery but full of flavour.  The ingredients of chillies, tomatoes, onion, garlic, vinegar, brown sugar and spices are now simmering for a couple of hours before bottling. This brew was very popular last year. 

Good looking chillis.. I'm not sure what they are, looks like a harbanero hybrid of some sort . Sounds like a very tasy sauce!!

[Cheap Charlie]

1 hour ago, iBooz2 said:

Geez @Cheap Charlie, where was I when you put that together? I could of smashed that in a couple of gob full's.  Licking my lips, well done and you have inspired me.

Can't buy that in a shop! Reverse seared goodness

[Tricky Micky]

On 4/3/2023 at 5:21 AM, stquinto said:

nd here it is. Slightly overdone for me, but it’s not my kitchen (oven) and we overdid the apéritif a bit…

Touch of the Doris Day there Mick, sorry about that

You are excused oh Saintly one - no home ground advantage - but you still managed to kick goals. Well played. Doris Day filter suits the occasion extremely well I'd have thought.

[Tricky Micky]

On 4/3/2023 at 2:49 AM, stquinto said:

Looking promising 

 

VERY!

[Tricky Micky]

18 hours ago, jennyss said:

Chilli Tomato Chutney, made with a neighbour's chillies.

Looks amazing Jenny.

[Tricky Micky]

Pickled Pork covered in a honey, Dijon mustard and  cracked pepper - in the oven at 100 degrees C until internal temp hit 70 C and then well rested until cool.

Went well on sourdough toast with smashed Avo, egg, lettuce, and mayo.

 

[Classic Brewing Co]

1 hour ago, Tricky Micky said:

VERY!

I can't tell if Stquinta's meat is raw or cooked these days. 

[Classic Brewing Co]

1 hour ago, Tricky Micky said:

Pickled Pork covered in a honey, Dijon mustard and  cracked pepper - in the oven at 100 degrees C until internal temp hit 70 C and then well rested until cool.

Went well on sourdough toast with smashed Avo, egg, lettuce, and mayo.

Nice one Mick,

[Cheap Charlie]

22 hours ago, Tricky Micky said:

Pickled Pork covered in a honey, Dijon mustard and  cracked pepper - in the oven at 100 degrees C until internal temp hit 70 C and then well rested until cool.

Went well on sourdough toast with smashed Avo, egg, lettuce, and mayo.

 

Looks delicious, never tried pickled pork before, will have to give it a go!

[Tricky Micky]

46 minutes ago, Cheap Charlie said:

Looks delicious, never tried pickled pork before, will have to give it a go!

Mate I did this in the oven, but if you have a smoker (or charcoal weber) even better. Normally on the smoker at about 110 degreesC until internal temp hits about 68 - 70 then wrap and rest.....knife cuts through it like butter.  

[stquinto]

On 4/4/2023 at 3:08 AM, Tricky Micky said:

 

Pickled Pork covered in a honey, Dijon mustard and  cracked pepper - in the oven at 100 degrees C until internal temp hit 70 C and then well rested until cool.

Went well on sourdough toast with smashed Avo, egg, lettuce, and mayo.

 

Looks beautiful and moist mate

I try not to overcook pork these days, the “safety temperature” was brought down a bit a few years back (by the Yanks that is) to 63 C

https://blog.thermoworks.com/pork/rethinking-thought-knew-about-internal-temperature-pork/

[Classic Brewing Co]

41 minutes ago, stquinto said:

Looks beautiful and moist mate

I try not to overcook pork these days, the “safety temperature” was brought down a bit a few years back (by the Yanks that is) to 63 C

https://blog.thermoworks.com/pork/rethinking-thought-knew-about-internal-temperature-pork/

Yeah, I agree 63c is safe but sometimes I don't mind a few crispy bits, the most important thing is to rest it.

[Tricky Micky]

7 hours ago, stquinto said:

Looks beautiful and moist mate

I try not to overcook pork these days, the “safety temperature” was brought down a bit a few years back (by the Yanks that is) to 63 C

https://blog.thermoworks.com/pork/rethinking-thought-knew-about-internal-temperature-pork/

Yeah take it off the heat at about 68 deg C. Rest for ages covered....seems to work well

[ben 10]

On 4/3/2023 at 4:16 PM, jennyss said:

Chilli Tomato Chutney

Looks lovely

[stquinto]

I’m getting embarrassed posting the same pics of dinner… 
I will be shamed into making new dishes every now and again.

Anyway, Züricher-style veal with Rösti, then (on a separate evening I hasten to add), crispy chicken with tomatoes, olives and green beans. Probably has a better name but in the book it was named after the bloke’s aunt. And a drop of French red