Classic Brewing Co Posted July 25 Author Share Posted July 25 18 minutes ago, Triple B Brewing said: Beeeautiful Phil - what ya call that cobber - “A seafood lover’s delight” or what YUUUMMMM Seafood Classic, that will do won't it. 2 1 Link to comment Share on other sites More sharing options...
Triple B Brewing Posted July 25 Share Posted July 25 2 hours ago, Classic Brewing Co said: Seafood Classic, that will do won't it. Aarrrr - I see what ya did there Phil @Classic Brewing Co - Good one Yep - that’ll work for sure 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 27 Author Share Posted July 27 Australian Pink Ling Fish tonight, I like this fish, being a member of the Cod family it has a nice firm flesh lending itself to heaps of recipes, I have to go out for drinks, so it may get battered & served with the old chips & salad method. 1 2 Link to comment Share on other sites More sharing options...
jennyss Posted July 27 Share Posted July 27 4 hours ago, Classic Brewing Co said: Australian Pink Ling Fish tonight, I like this fish, being a member of the Cod family it has a nice firm flesh lending itself to heaps of recipes, I have to go out for drinks, so it may get battered & served with the old chips & salad method. I like the fish shaped plate. 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 27 Author Share Posted July 27 2 hours ago, jennyss said: I like the fish shaped plate. So do I Jenny, I have had 2 of them for years, I always keep them in the same plaice. Seriously, it doesn't take much to serve dishes in the appropriate plate, eg: pasta, pizza etc. makes life feel like right. 2 2 Link to comment Share on other sites More sharing options...
stquinto Posted July 28 Share Posted July 28 John Dory baked in salt. A lot gets chucked but what there was was amazing. 6 Link to comment Share on other sites More sharing options...
stquinto Posted July 28 Share Posted July 28 Pata Negra pork chop for dinner. A new toy as well - meat press. Some cheese to finish. 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 29 Author Share Posted July 29 (edited) A simple homemade meat loaf & steamed vegetables, even better with the gravy & red wine of course. Edited July 29 by Classic Brewing Co 4 Link to comment Share on other sites More sharing options...
jennyss Posted July 29 Share Posted July 29 9 hours ago, Classic Brewing Co said: A simple homemade meat loaf & steamed vegetables, even better with the gravy & red wine of course. What do you put in your meat loaf @Classic Brewing Co? I haven't made one for ages. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 29 Author Share Posted July 29 1 hour ago, jennyss said: What do you put in your meat loaf @Classic Brewing Co? I haven't made one for ages. Sure Jenny, I based mine on this recipe: the secret is to have roughly 1/2 fine ground mince & 1/2 sausage meat; I have even made chicken meat loaf with chicken mince & finely chopped chicken. The same with pork, you can use any combination. Great with gravy & veg for hot meal on a cold night. 500g lean beef mince 450g sausage meat, or sausages, peeled 1 onion, finely chopped 2 cloves garlic, crushed 1 egg 1 cup grated carrot ½ cup chopped parsley 2 tsp prepared mustard 2 tsp mixed herbs 1 tsp salt pepper Topping: 2 Tbsp rolled oats 1 Tbsp Chelsea brown sugar 2 Tbsp tomato sauce ¼ cup chopped parsley Method Preheat the oven to 190ºC. Combine the mince, sausage meat, or peeled sausages, onion, garlic, egg, carrot, parsley, mustard, herbs, salt and the pepper to taste. Mix well. Combine all the topping ingredients. Press the mixture into a 22cm loaf tin, spread with the prepared topping and cover with tinfoil Cook for 30 minutes then remove the foil and cook for a further 30 minutes or until the juices run clear when tested with a skewer. Serve hot or cold. 3 3 Link to comment Share on other sites More sharing options...
ben 10 Posted July 31 Share Posted July 31 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 31 Author Share Posted July 31 26 minutes ago, ben 10 said: Chickpea Curry with cucumber raita, wild rice & coriander. Looks nice Beachy, what did I miss out. 1 1 Link to comment Share on other sites More sharing options...
ben 10 Posted July 31 Share Posted July 31 39 minutes ago, Classic Brewing Co said: what did I miss out. Lime pickle (shop purchased, the lime tree is still young). 3 Link to comment Share on other sites More sharing options...
John304 Posted August 1 Share Posted August 1 On 7/28/2024 at 2:49 PM, stquinto said: John Dory baked in salt. A lot gets chucked but what there was was amazing. Yum 2 Link to comment Share on other sites More sharing options...
jennyss Posted August 1 Share Posted August 1 Guess what's for tea tonight? 3 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted August 1 Author Share Posted August 1 21 minutes ago, jennyss said: Guess what's for tea tonight? Pizza. 1 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted August 1 Author Share Posted August 1 I put a Silverside in the slow cooker at lunchtime, it always turns out so tender. Lots of herbs, spices & other flavouring in there too. I will steam a heap of vegetables & make gravy, no white sauce, don't have any milk. 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted August 1 Author Share Posted August 1 Finally I sat down to dinner, this is awesome, first photo a bit rushed but I can tell you, this in nice. I can recommend cooking Silverside in the slow cooker. 4 Link to comment Share on other sites More sharing options...
Triple B Brewing Posted August 1 Share Posted August 1 1 hour ago, Classic Brewing Co said: Finally I sat down to dinner, this is awesome, first photo a bit rushed but I can tell you, this in nice. I can recommend cooking Silverside in the slow cooker. Num, Num, Num 2 Link to comment Share on other sites More sharing options...
kmar92 Posted August 1 Share Posted August 1 2 hours ago, Classic Brewing Co said: Finally I sat down to dinner, this is awesome, first photo a bit rushed but I can tell you, this in nice. I can recommend cooking Silverside in the slow cooker. I have always cooked silverside (corned horse) in a slow cooker. Is there any other method to cook it? 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted August 1 Author Share Posted August 1 17 minutes ago, kmar92 said: I have always cooked silverside (corned horse) in a slow cooker. Is there any other method to cook it? You can simmer on the stove top as well, not quite as tender though. 4 Link to comment Share on other sites More sharing options...
ChairmanDrew Posted August 1 Share Posted August 1 2 hours ago, Classic Brewing Co said: You can simmer on the stove top as well, not quite as tender though. Boiling is the fastest and easiest way I reckon (it's also the only way I've ever done it). I recently introduced this to the Missus. She'd never had it and thought boiled meat would be the saddest thing in the world. But in the end she actually quite like it Mustard on the side mandatory. 3 Link to comment Share on other sites More sharing options...
Aussiekraut Posted August 1 Share Posted August 1 10 hours ago, kmar92 said: I have always cooked silverside (corned horse) in a slow cooker. Is there any other method to cook it? I usually slow cook in a Dutch oven or any cast iron pot on the stovetop. SWMBO uses the slow cookers we have but I only use one of them for making Glühwein...which reminds me... 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted August 1 Author Share Posted August 1 (edited) 10 hours ago, ChairmanDrew said: Boiling is the fastest and easiest way I reckon (it's also the only way I've ever done it). I recently introduced this to the Missus. She'd never had it and thought boiled meat would be the saddest thing in the world. But in the end she actually quite like it Mustard on the side mandatory. I have always placed the meat on top of the cooking vegetables (sliced onion/carrot/celery/garlic etc.) & added vinegar/red wine/brown sugar/whole peppercorns/chili/rosemary/parsley & filled with cold water & bring to the boil. Once the boil is reached, I turn it down to a steady simmer & leave it for the desired time depending on the weight of the meat. https://www.taste.com.au/quick-easy/articles/cook-silverside/ooa9r22l?nk=1901521aa42e0c2417cf2eb0f45fa932-1715528168 This method has been around for a long time including many variations, so it is up to you how you want to cook it. As the bottom link suggests, low & slow is best. https://www.taste.com.au/recipes/corned-silverside-slow-cooker-style/4b159de7-57a7-4453-b21d-62ae0f078a79 My Grandmother wouldn't agree as in those days everything would get boiled including the household washing! I have always found more flavour comes from slow cooking & the meat is so much more tender. Edited August 2 by Classic Brewing Co 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted August 1 Author Share Posted August 1 1 hour ago, Aussiekraut said: I usually slow cook in a Dutch oven or any cast iron pot on the stovetop. SWMBO uses the slow cookers we have but I only use one of them for making Glühwein...which reminds me... Mulled wine is really nice, I quite often make it in the winter, your Glühwein recipe is very similar to how we make it. At the end of the day, you could use anything to flavour it I suppose 2 Link to comment Share on other sites More sharing options...
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