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Topic ClosedBradley Smoker Comp - Oct 2009

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Direct Link To This Post Topic: Bradley Smoker Comp - Oct 2009
    Posted: 27 Jul 2009 at 12:15pm
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You could win a fabulous Bradley 4 rack smoker plus starter kit worth $1400 in our Recipe Competition. Simply post a recipe here using the template below and you’ll be in our draw. All recipes must be your own - copying & pasting recipes from other sites will invalidate your entry.

Recipes should include seafood or game or smoked food as one of the ingredients.
 
Recipes will be judged by Derek the Chef and this competition closes at 5pm on October 15th 2009.  Entries are only open to New Zealand residents and the prize must be able to be delivered to a New Zealand address. Derek's decision on the winner will be final and no correspondence will be entered into.
 
The recipes should follow a standard recipe format & be laid out as follows:
 
Name:
List of ingredients:
Method: The method should clearly outline how you prepare the seafood or game for cooking
Photo: Please also include a photo of the preparation or the final presentation of your recipe with your post. NB: You must include a photo of the finished dish for the recipe to be eligible for this competition.

NB: By posting your recipe in this thread you agree that Fishing.net.nz ltd has the right to publish your recipe elsewhere. Any recipe selected for inclusion in NZ Fishing News will receive a complimentary 6 month subscripotion to the magazine and for The NZ Wild Foods Cookbook, a complimentary copy of the book.

For more information about Bradley Smokers click here or visit their website.
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Direct Link To This Post Posted: 13 Aug 2009 at 10:12pm
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I'll kick it off with a question - can we use a recipe that we have already posted in The Kitchen?

[Edit Grunta]:  Yes, provided that it's your own original recipe, that's fine.


Best gurnard fisherman in my street
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Direct Link To This Post Posted: 14 Aug 2009 at 3:11pm
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Magnificent Seafood Sauce              
For  ~  cocktails,  crayfish,  prawns,  crab,  oysters,  fish,  mussels.
Use store bought or home made aioli

Ingredients:
1/2 cup aioli, 1/4 cup tomato sauce, 1/4 cup cream horseradish,  worcestershire sauce, tabasco sauce, zest 1 lime and 1 lemon, salt and pepper
Method:
Mix all well together, do taste test.
Decorate with zests and parsley for presentation.
Will store in fridge for a week covered
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Direct Link To This Post Posted: 14 Aug 2009 at 3:14pm
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Smoked Fish Pie and Veges     Preheat oven to 180 c
I
ngredients:
1 smoked fish, 2 tbsp butter, 2 tbsp flour, 1 cup finely chopped parsley, fresh ground black pepper, 300ml milk 1 cup frozen peas (dip in water to remove any ice), 1  large carrot chopped small and pre boiled
Method:
Break down the smoked fish fillets into small pieces ensuring no bones. Place the butter in a large saucepan and melt, adding the flour stirring all the while. Cook for a few mins to "cook out" the flour..
Remove from heat and add the milk, stir a "little" only and add the fish pieces
Add the parsley, peas and precooked chopped and diced carrots and mix lightly.
Add pepper to taste (no salt)  Place on low heat and stir a little till warmed through.  Line a suitable dish with puff pastry and pour in the fish mix. Add a lid of pastry, add suitable message to your wife  LOL with left over pastry to gain brownie points and brush with milk and pr ick the top... or alternatively top with creamy mashed potato, run your fork across for decoration and add a sprinkle of paprika.
Cook either in oven for 20-30 mins or until golden brown.
You can add pre steamed, chopped mussels and pre cooked prawns to the mix to make a seafood pie..


 
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Direct Link To This Post Posted: 14 Aug 2009 at 3:30pm
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Scalloped Potatoes , Kumura and Fish..
Peel some potatoes and kumura and par boil in saucepan..with a tsp of salt.. While this is happening, poach your skinned and boned fish fillets (gurnard is good) in milk with a sprig or 2 of dill weed and some white pepper.
Peel two med onions, french cut and brown nicely in a little olive oil and butter in a frypan.. Spread half the onions on the bottom of an ovenproof pyrex dish.. Roughly slice your potatoes and kumura and place a layer over the onions and press them gently flat.. Carefully remove your fish fillets and layer on top and add a sprinkle of salt and white pepper.. now roughly mix the remaining potato and kumura together and spread over the fish.. (leave chunky) ..  then the rest of the onions, layered on top..

Season again with a pinch of salt and white pepper..Take 100ml of cream and add some of the milk from the poaching and mix together.. Pour over the dish and then sprinkle parmesan cheese or fine grated tasty cheese to coat the top well.. Nice sprinkle of paprika

Place into the oven at 180 for 20mins.. then under grill until golden brown.. Wont take long as remember everything is already cooked... so its just browning under the grill.. Serve directly to the table with a sprig or two of dill for decoration..
 
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Direct Link To This Post Posted: 14 Aug 2009 at 3:32pm
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Bacon Wrap Scallops in Bourbon     
Large scallops whites required ~ Thin bacon

Ingredients:
1/2 cup red onion, chopped, 2 tbsp honey, 3 ~ 4 tbsp bourbon, 1/4 tsp cayenne pepper, bacon slices, scallop whites ... 
(honey can be replaced with maple syrup or golden syrup)

Method:
In a bowl, mix well together the onion, honey, bourbon and cayenne pepper. Add scallop whites and mix gently to coat. Marinate in refrigerator  2 - 4 hours turning occasionally. Place rashers of bacon away from you on cutting board and roll bacon around scallop. Skewer with water soaked toothpick to hold together. Place on lightly oiled baking pan, foil, or baking paper, rind side up. Spray with cooking oil..Put under grill, for  6- 8 minutes or until bacon is crisp,  then turn. Don't overcook the scallops !!!!  less is best for them..
Remove burnt toothpicks and skewer with new for serving. If its just the boys over for a beer, dont bother LOL
Or you may grill on BBQ hotplate..while the Bradley is busy smoking that fresh caught fish...
Magic flavour.. Magnificent entree..

On second thoughts. no reason these couldn't be done in the Bradley smoker..

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Direct Link To This Post Posted: 14 Aug 2009 at 3:34pm
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Poached Scallops      Quick and easy cheats soup entree..
Heat up a tin or two of cream of chicken soup.. depends on how many for dinner.  Add a good bunch of very fine chopped parsley ( i use some of the stalks as well) and a pinch or two of white pepper and mix in.
Take your scallop whites and chop up into chunks 1/3rds or 1/4's and simmer/poach.. Dont overcook the scallops so about 4-5mins is fine..If its too thick, add a "little" milk and mix in till desired consistency
Place in serving bowl and add a little of the chopped parsley on top for decoration. Add some crispy toasted french stick with lashings of butter to complete if you wish.
Simply quick and tasty..!!!
Use the roes for a quick simple fry up by rolling them in "coat and cook".. piercing them with a toothpick (stops them bursting} and into a hot pan with a little butter and oil..  quick toss and devour..
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Direct Link To This Post Posted: 14 Aug 2009 at 3:36pm
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Cajun Scallops.
Pat dry your scallop whites and place in a plastic bag. Add cajun seasoning, a sprinkle of salt, some peri peri depending on how hot you like it and some "Coat and Cook"..  Gentle shake, then into hot pan and drizzle over extra virgin olive oil.
As it cooks, add a good squeeze of lime juice and toss/cook till nicely browned.
Serve with a nice cucumber salad drizzled with french dressing or on a bed of turmeric rice
You can add some store bought fine parmesan cheese to the mix if wanted.
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Direct Link To This Post Posted: 14 Aug 2009 at 3:37pm
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Herbed Parcels
First catch your kingfish (you can use any fish). Kahawai is good but remove the red bloodline.
Lay out some sheets of tin foil, one for each diner. Place some slivers of butter over the base of the foil and lay some thin slices of lemon on top. Now sprinkle some salt and lemon pepper over one side of the fish and lay this seasoned side down on the lemon slices. You can use limes and "Janes"  Lime pepper for a different flavour.  Now sprinkle a little more salt and lemon pepper and lay a bunch of parsley including stalks on top Add some dill weed.  Now a good squeeze of lemon juice and a wee drizzle of cold pressed virgin olive oil.

Fold up the parcels and place on suitable slide in the centre of the oven at 200c for 10 mins each side, more or less depending on the thickness of fish .DONT overcook.. less is best. Can leave to rest in sealed parcel while plating up. Carefully open and place fish on a bed of turmeric rice with peas, pouring the parcel juices over the top of the fish.   Add some parsley sprigs or dill weed for decoration.

(Turmeric rice = Just add turmeric to the rice at 1 level tsp per 2 cups of washed rice)

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Direct Link To This Post Posted: 14 Aug 2009 at 5:47pm
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Oh man I so want to win this:

My favourite for the morning after! 

Fomlette (Fish Omlette) 

1T olive oil 
A good handful of fresh or smoked fish (or a mixture is ultimate), cut into chunks 
1/2 Small onion finely chopped 
1 clove garlic finely chopped 
Your choice of veges (capsicum, tomato, courgette, mushroom etc) chopped 
4-6 eggs (whisked ina bowl) 
Herbs of your choice (chives, parsley, dill)

Put everything except the eggs into a hot frypan and stir fry til the fish is cooked and broken up. 

 

Pour over the eggs and cook through. Sprinkle with your herbs and serve with buttered white bread  


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Direct Link To This Post Posted: 15 Aug 2009 at 11:58am
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To be eligible for this comp you must include a photo of the finished dish.
"Life isn't about how to survive the storm, but how to dance in the rain."
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Direct Link To This Post Posted: 22 Aug 2009 at 8:00pm
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   FISH PARCELS

    Ingredients;
   Fish fillets (kahawai ,snapper ,dory,kingfish or,puka )
  Juliene,carrots,parsnips,and celery
  Sliced Zuchini,button mushrooms,tomatoes,spring onions,red,green and yellow capsicums
  Small slivers of streaky bacon
  Olive oil
  Crushed ginger
  Whole grain mustard
  Masterfoods lemon pepper
  Salt
  Sour cream
  Butter or margerine
 

  In this case it was Kahawai fillets
Lay down a section of tinfoil ,smear butter on and wholegrain mustard and crushed ginger


  Lay your fish fillets on top of butter


  Then lay your other  ingredients on top of the fish


Season with salt and,lemon pepper,drizzle olive oil over it and squeeze on some lime juice



Parcel up making sure there are no points for the juices to leak out


lay on baking tray and cook in a preheated oven at 200 C for 10-15 mins depending on parcel size.If in doubt leave it longer as you cant really overcook as all the juices stay inside keeping the fish moist.I prefer my vegies firm so only cook for 10 mins
Take the leftover ingredients and finely chop up ,add them to some cooked rice along with a tablespoon of butter and a teaspoon of curry powder with some masterfoods chicken salt .gently fluff them all together to make a nice rice side dish


Place parcel straight on plate with rice ,slice open with sharp knife and lay the foil back to allow access, squeeze some more lime juice over and add a good dollop of sour cream on top


  This should be the end result


 I like this recipe for lots of reasons
You can add or change the ingredients to suit yourself ,weve done it with all sorts of fish fillets in combination with prawns ,crayfish ,scallops .you change the seasonings to suit your own taste s like garlic,chillis ,dill,soy sauce ,worchestershire sauce ,chilli sauce
You can add pineapple pieces ,mango slices ,or bananas sliced longways
They can be done in the oven in winter and on the BBQ in summer
There is virtually no cooking mess and therefore very little washing up (most important)
We like to make it a social event as every one has different tastes ,you lay out all the ingredients and let everyone make their own ,the kids love it as they dont have to have the yucky stuff they dont like
Simply wrap twists of tinfoil or twist ends differently to indentify everyones parcels
They can be served with rice ,chips ,coleslaw and potato salad whatever you fancy
This combination is my all time favourite though and I suggest you try it before you experiment




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Direct Link To This Post Posted: 25 Aug 2009 at 8:11pm
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Fish Pie
Ingredients:
Fish (Any fish can be used I 1st used Kahawai, in these pictures Red Cod is used)
Parsley
White sauce (I used a Maggie instant packet mix but you can make own)
Potatoes (mashed)
Cheese
Optional: Capsicum, spring onion
Method:
Fish into bite size bits, fine chop parsley
Dice capsicum and spring onion (due to being in small ramekins each pie is made to personal flavor, my girls don’t like capsicum)
 

Place all into ramekins mixing to suit personal flavor.

Part fill wok with water making sure when ramekins are in the water does go into them(i have the level to about 1/2 way up a ramekin), bring to boil then turn to simmer (if have steamer you can use that)

When water is simmering place ramekins in and put lid on

Let the steam cook the fish usually around 5 min you see the fish will be whitey colour and if use a fork will flake apart

Take out (at this point I put veg into a bowl and place in wok to steam for a side dish)

Add white sauce to the ramekins making sure leave room for mash potato I move fish around so the white sauce flows through fish.


Add mash potato flatten out then top with grated cheese


Place ramekins under a grill so the cheese creates a crust on top

Take out and place in the center of plate with veg around outside here I placed steamed broccoli and cauliflower with cheese sauce on 1 side and steam carrots on the other.


We like this recipe as it is very basic, you can make each pie to suit the person and it is also really healthy, the flavor is also kept in the fish, I haven't seen this cooked this way before was just something i tried and worked well.

Kids really enjoyed it

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Direct Link To This Post Posted: 28 Aug 2009 at 10:50pm
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BRITTANY BAKED FISH
This is a very old family recipe which is incredibly easy,  cooks long and slow and tastes superb.  It's  ideal for entertaining or any time as if it has to wait  an extra hour or even more in the oven, it's no problem!  Ingredients are for four but just adjust to suit.  Cook in one large or individual dishes.
Brittany Baked Fish
Ingredients:
2 tblsn olive oil
4 Hapuka steaks, approx 2cm thick (or substitute any firm white fish)
2 Finely sliced onions
2 Finely sliced lemons
2 tblspn Curry powder
Tomato paste
Salt and freshly ground black pepper
Milk

Method:
  1.  Preheat oven to 150 - 180C (depending on oven and how much time you have)
  2.  Oil a deep baking dish (size to just fit the fish in one layer)
  3.  Scatter the base with half the  onions then follow with a layer of half the sliced lemons
  4.  Sprinkle with 1 tblspn curry powder and place fish on top
  5.  Repeat layers of onions, sliced lemons and curry powder.
  6.  Dab surface with blobs of tomato paste.
  7.  Now slowly add milk to almost cover.
  8.  Cover dish with tin foil or lid and place in oven for a minimum of 2 hours.  Can cook for three hours and it's not a problem.    The milk will  disappear and only a clear liquid stock will remain.
  9. Half an hour before serving remove the foil or lid so top goes golden.  
  10. Season to taste and serve.
Note:  with the long slow cooking, the lemon slices caramalise and become a deliciously edible part of the dish. 

Rice and a green salad make great accompaniments and for drinks -  icy cold beer or a chilled white Guwertraminer are perfect.




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Direct Link To This Post Posted: 31 Aug 2009 at 10:57pm
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The ingredients for this one is oulined for two people - people who don't even like the taste of fish have enjoyed this one many a time and is really good with albacore and the like too as the fillets remain moist- anyhows, give it ago and see what ya think...

Step 1

  • In this instance - 2 fillets of approx 4 – 5lb snapper (thicker slab above lateral line)

  • 1/2 to 1 large lime (lemon ok too)

  • Tablespoon of golden syrup

  • Sprinkle of salt and pepper

  • Sprinkle of tuscan seasoning

Rub all of the above over fillets and let sit about 15 mins on each side (Note: half a red onion, half red capsicum and fresh cream required for Step 3)

Step 2

  • Cut up 1 medium kumera into wedges

  • Cook in a small amount of water skin side down in a flat microwave safe dish covered for about 8 mins until cooked but not soft – (sprinkle with salt before cooking)

  • Drain liquid and let stand covered

Step 3

  • Cut up red onion and capsicum into slices and fry up with butter in a medium pan until soft

  • Remove the above from pan and sit in a bowl

  • Add a little more butter if required and a touch of oil and heat pan to medium/hot (do not burn the butter, hence a bit of oil)

  • Add fillets and fry for about 2 minutes on the first side – (until slightly caramelised) – flip over fillet and fry for 1 minute and take off the heat and leave till pan cools down a little (1-2 mins)

  • Put onion and capsicum back in along with about 100 mls of cream and simmer on low temp for about 5 – 10 mins pouring ingredients over fish until reduced slightly to a nice sauce – (do step 4 whilst simmering)

Step 4

  • Grill kumera wedges in the oven on the baking level with a sprinkling of cheese over the top till cheese looks good

Step 5

  • Have a salad made, put grilled wedges next door – put some onion/capsicum over the top along with the fillet and remaining sauce and fried kumera strings on top – Bon Appetite

 

End Result –

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Direct Link To This Post Posted: 06 Sep 2009 at 10:19am
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Wild Pork and Venison Casserole on Quinoa and green beans.

 

A New Zealand take on a French casserole.

 

Ingredients.

 

600 grams of Wild Pork cut into pieces

600 grams of Wild Venison cut into pieces

250 grams of gypsy bacon (or similar) cut into lardons or 1cm cubes

12 or so pickling onions peeled (whole)

3 shallots sliced

5 or 6 (or more) cloves garlic. (Ground in mortar and pestle).

1 pottle Tomato Paste.

1 Packet Swiss brown mushrooms halved or quartered depending on size.

4ish tablespoons of flour. I use white rice flour as wife is wheat intolerant.
Liberal amount of rock salt and pepper corns (ground in mortar and pestle)

400 mls Good quality stock-.  I used home made Duck and vege stock we make from the leftovers / bones of roast duck and keep frozen. Chicken or vege stock would also do. If I was making this with beef or domestic pork I would use beef stock, but I want the game flavor of the meat to come through in the finished dish.

½ Bottle of good New Zealand Sauvignon Blanc. Don’t use anything you wouldn’t sit down and enjoy drinking.  If I was making this with beef or domestic pork I would use pinot noir, but I want the game flavor of the meat to come through in the finished dish.

Puha from the garden (or water cress if your garden is too tidy for puha)

Bouquet Garni consisting of the following. Flat leaf parsley, Fresh Rosemary, Fresh Thyme, a few new growth leaves of Horopito and Kawakawa.

Olive oil

Unsalted butter (if for health reasons you can’t eat butter you can exclude it – but it adds a lot to the flavor of the dish)

 

Beans

Quinoa.

 

Method

 

Preheat oven to approx 150-160 degrees.

 

Liberally season the diced pork and venison and dust with flour (don’t use too much).

 

On the stove top in a heavy casserole dish heat olive oil and a knob of butter and add bacon lardons. Fry until crisp and brown (the fat released at this stage adds flavor to the dish). Remove and set aside.

 

Brown the pork and venison in batches. The meat should be brown on the outside but not cooked through. Remove and keep aside.

 

Fry shallots and garlic for a couple of minutes, keeping them moving and trying to scrape up the brown bits on the bottom of the casserole with your wooden spoon. Add tomato paste and continue cooking and scraping for a further minute or so.

 

Return the browned meat to the dish and stir through, add the wine the stock and the bouquet garni. Bruise the horopito and kawakawa slightly to release their flavor.

 

Cover the casserole and bring to a simmer before putting the casserole in the heated oven. Set the timer for 2 hours. You will notice that the mixture is quite liquid, but there are more ingredients to add at a later stage.

 

Have a glass of wine.

 

Meanwhile in a separate pan brown the onions and then mushrooms in a bit more butter and oil and set aside with the bacon. Wash the Puha removing all caterpillars and remove the bigger stalks.

 

When the two hours is up remove the casserole from the oven and add the onions, bacon, mushrooms and puha. Return to the oven for a further hour. If the mixture is still to wet remove the lid to reduce.

 

Serve on Quinoa with steamed beans and garnish with flat leaf parsley.

 

Quinoa is perfect for stews and casseroles as a light alternative to mash.

 

Gently toast the quinoa in a dry frying pan stirring constantly until most of the seeds have popped. Add water to the frying pan keeping in mind that the quinoa will absorb a bit more than twice their volume of water. Cover the pan bring to a boil then reduce to a simmer for approx 15 mins until the quinoa has absorbed most of the water, uncover and continue cooking whilst stirring until all excess water has evaporated or been absorbed. Serve.

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Direct Link To This Post Posted: 08 Sep 2009 at 3:35pm
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Fishy ,egg and macaroni Pie

  2x cups Macaroni
  1xlarge onion
  a couple of large fillets of Snapper or Kahawai,Hapuka or Kingfish
  Juice and rind of a lemon
 Butter
  1/2 cup flour
  Pinch of nutmeg
  2 1/2 cups of milk
  1 cup grated havarti cheese
 1/2 cup grated Colby cheese
1/2 dozen hard boiled eggs
 2 cups crushed corn chips

First put fillets on buttered plate and season with lemon juice ,lemon rind ,lemon pepper ,and salt

Put the plate on top of a saucepan of boiling water and cover with saucepan lid .Steam the fish like this until cooked .


When cooked fake the fish and keep the liquid from the plate ,Cook the macaroni in salted water with the whole onion .When cooked drain and remove onion.


Melt about 50/60 grms of butter in a saucepan then add the flourand cok lightly for about 1min,add the milk and the liquid from the steaming of the fish,gently bring to boil til it thickens .Add the havati cheese and gently cook til melted
In a casserole dish that is liberally buttered put a layer of half the Macaroni ,Flake half the fish on top then pour half the sauce over it




Next add the rest of the Macaroni ,then the rest of the fish flaked on top ,then arrange sliced hard boiled eggs on top and pour the rest of the sauce over it all
Heres where my Mum and i differ she puts cornflakes on top and I prefer crushed Corn chips
Sprinkle with the Colby cheese




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Direct Link To This Post Posted: 08 Sep 2009 at 3:55pm
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Something went wrong so anyway to continue ,once you have the Colby cheese topping on it should look something like this


Bake at 190 C for twenty mins or until top is crispy


 YUMMIE!!!!!!!
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Direct Link To This Post Posted: 14 Sep 2009 at 4:43pm
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My last game entry was quite time consuming to prepare so here’s a quick and simple one. I cooked this in a holiday park at Thornton beach having caught no whitebait or kahawai.   

 

Seared venison in manuka honey and lemon juice with fresh asparagus.

 For two servings.

 

Ingredients

300 ish grams of Venison medallions or other good cut.

Salt and Pepper

2 lemons

4-5 tablespoons of Manuka honey.

Approx 80 ml’s Extra virgin olive oil (good quality)

8 large cloves of garlic (crushed under heavy knife)

Asparagus (We found fresh, picked that morning, local asparagus from a Thornton produce shop…seriously the best I’ve ever tasted).
1 Good sized Knob of butter.
1 splash of Sauvignon Blanc.
 

 

Method.

 

Wash the venison and pat dry place in a mixing bowl.

Season with salt and pepper, and crushed garlic.

Rub with olive oil, pour over a little of the excess oil (keep some aside for cooking)

Melt honey and pour over the venison evenly.

Leave to sit for 20 or so mins.

Stir through the venison and marinade and Squeeze over the lemon juice. The amount will vary to how juicy the lemons are – but the liquid should cover most of the venison.

Leave to sit for a further 10 mins.

Remove the venison from the marinade and drain- retain the liquid aside.

Sear all sides of the venison in a hot frying pan with a little butter and olive oil until dark brown. Pour in the remaining liquid and broil until the venison is cooked to your liking. I prefer it rare but not blue.

Remove the venison and let sit for at least 5 or so minutes before carving.

 

Continue stirring and reducing the liquid until the honey begins to caramelize and thicken. By this stage the jus should be a rich brown colour and most of the acid from the lemon would have evaporated. Remove the jus from the pan to be poured over the finished dish- (at home I strain out the garlic, but just removing the bigger bits works fine).

 

Trim and wash the asparagus whole.

In a clean frying pan heat a knob of butter until the solids start to brown.

In with the asparagus and fry for a min or two.

Pour in a little Sauvignon Blanc, cover and let steam for a few further mins.

Uncover to let the liquid evaporate and brown the asparagus slightly.

 

Slice the Venison and serve over asparagus and drizzle with the remaining jus.

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Direct Link To This Post Posted: 21 Sep 2009 at 9:08am
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Hot Smoked salmon and duck egg laksa.

 

You could make this recipe a lot easier for yourself by buying pre made Laksa… but I decided to make it from scratch. The excess saves well in the fridge.

 

Ingredients.

 
 

For the Laksa paste.

 

5 stalks of Lemon grass (white bit only)

4-5 hot chilies (adjust amount to taste)

Ginger (about a palm sized piece)

1 tsp of shrimp paste (or a bit more if you are using shrimp sauce)

4-5 Shallots, peeled.

6 cloves of garlic

5-6 tablespoons of Peanut oil.

½ cup of coriander

1 tsp Turmeric ground.

2 tsp sugar

¼  Cup of Tamarind paste

3 Kaffir lime leaves 

 

For the Laksa broth.

 

Approximately 1 generous Cup of Laksa Paste

4 Tablespoons of Peanut oil

2 Cups Chicken Stock

2 Cups home made Vegetable Stock*

1 can of Coconut Cream.

¼ cup of Fish sauce.

½ cup of basil

½ cup of coriander

 

For the Salmon

 

1 or 2 salmon tails – dependant on size

Salt

Pepper

Brown sugar

Grappa (or other white spirit).

 

1 x Duck egg per serving. My duck eggs are from the Oratia farmers market.

 

* For the Vegetable stock…. My wife’s Maori side means that I am not allowed to waste anything… so where you freezer may be full of food…mines full of food scraps. Chicken and duck bones, bags of onion and garlic skins, vege off cuts you name it. Anyway for the stock you empty all of the bags out of the freezer into a stockpot, fill with water and simmer for a few hours…you can then freeze the stock in plastic pet food containers that I’m also not allowed to throw out.

 

 

Method.

 

Make the Laksa paste (or just open a packet)

 

Place lemongrass, chilies, garlic, shallots, shrimp paste and oil in a blender and blend well. Add the remaining paste ingredients and continue to blend until smooth. It doesn’t matter if there are stringy bits from the ginger and lemon grass as the can be strained out later.

 

Make the Laksa broth

 

In a pot fry about a cup of the above paste mixture in peanut oil until browned but not burnt. Add the stock, fish sauce, basil and coriander and bring to a simmer. Simmer for minimum of 15 mins then add the coconut cream. Strain before serving.

 

Meanwhile smoke the salmon.

 

I used salmon tails as they are cheap from the fishmarket. Split the salmon off the backbone removing as many bones as possible. Season well with salt and pepper and cover the flesh with brown sugar and Grappa. I don’t want the smoke to bee too dominant so I smoke the salmon on tinfoil, and also put the smoking tray in my portable smoker on rocks to raise the tray up in the smoker, lowering the cooking temperature.

 

 

Boil the duck eggs leaving the yolks runny (approx 5 mins), peal the eggs.

 

To assemble.

 

Flake the salmon off the skin removing any remaining bones.

In a warmed bowl make little doughnut shaped piles of salmon, place the peeled eggs in The middle of the salmon cutting off the top to expose the yolk.

Carefully poor in the strained Laksa broth, until it nearly reaches the top of the Salmon.

Garnish with spring onion and coriander.

 

 

For a larger meal add fresh noodles.

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