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Topic ClosedBradley Smoker Comp - Oct 2009

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Direct Link To This Post Posted: 23 Sep 2009 at 8:58am
jamesdaulton View Drop Down
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Sugar Cured Tuna loin.

 

This tastes amazing - a little bit like fish candy!

 

Ingredients.

 

Tuna Loin

Demerara Sugar

Rock Salt / Sea salt

Star anise (ground in motor and pestle)

Fresh Ginger (grated)

Garlic. (Chopped fine or crushed)

Tamari (good soy sauce if you can’t get tamari)

Sesame oil.

 

 

Method.

 

Select a deep sided bowl or plastic container that is just bigger in all dimensions than the piece of tuna.

 

In a separate bowl mix 3/5th Sugar and 2/5th salt, you will need enough sugar and salt mix to completely cover the tuna allowing for at least 1cm all round.

 

Mix in the ginger garlic and crushed star anise.

 

Cover the bottom of you container approx 1cm deep with the sugar mix, place the Tuna in the center, and continue to fill with mix until well covered.

 

Pour Tamari and Sesame oil evenly over the top.

 

Cover the container / bowl and place in the fridge for 60-72 hours.

 

Remove the tuna from the mixture, brush off excess sugar mixture and slice thinly. The tuna is fully cooked by the sugar and salt and ready to eat.

 
 

The quantities of the ingredients can be varied to taste, the star anise gives a distinctive flavor so if you don’t like that slightly liquorice flavor leave it out. For about 200 grams of tuna I used; 3 star anise, 3 cloves of Garlic and a piece of ginger the size of my thumb. I used 30 mls of Tamari and 30 mls of Sesame oil.

 
 
 

The tuna is great served by itself with soy and wasabi, but also goes well in salads or on soba noodles with bok choy.

 
As a side note this also works well with a fillet of beef or venison but venison is lean and requires a shorter cure time.
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Direct Link To This Post Posted: 23 Sep 2009 at 1:03pm
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Name: Paua Curry
List of ingredients: 2 Paua (well, that's two Stewart Island Paua! Depends how big yours are, you might need more, we work on one per person per serving)
Wee slug of vegetable oil
1 medium onion
2 slices of bacon
1 heaped teaspoon minced garlic
1 pottle 330ml cream
Salt n pepper
1 heaped tablespoon Vencat Hot Curry Powder (The orange jar)
Method: Go catch your paua. Being sneaky devils, they like hiding in the sea, but if you time it right, they can be grabbed getting only the soles of your gumboots wet. Give them the bash on the end of your deck to tenderize them, then shuck, discarding all the goobie bits and teeth. Scrub well to get rid of any sand, seaweed or general debris then slice very finely.
Chop onion as finely as you can and also the bacon. Using scissors is a lot easier to make bacon into fine pieces rather than a knife.
Heat your oil in a good heavy frying pan (our cast iron one is fabulous).
Sweat off your onions for a couple of minutes then add your garlic and leave for another minute or so. Add your sliced paua and stir well. Sprinkle over curry powder (add more or less depnding on how hot you like it). Pour in the pottle of cream and let the mix gently simmer for about 5 minutes. Season to taste with sea salt and pepper. I recommend freshly ground or cracked pepper, ready ground is the devils dust and should not be used. Leave to simmer for another 5 minutes or so, depending on how thick your paua slices are. When it is ready the sauce should be fairly thick and the paua tender but not rubbery. Serve over some plain basmati rice. This recipe is enough for the two of us with a little left over for whoever gets to the fridge first the next day!
Apologies for the photo, it doesn't look the most appetizing, but then again, who first picked up a paua and though it would be tasty!!!

Photo:
Yummy!


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Direct Link To This Post Posted: 27 Sep 2009 at 10:56pm
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Tuna Tart

I've been making this recipe for years now as it is simple and yet very tasty.
 
Ingredients

200g / 7oz packet cheddar biscuits

185g / 6.5oz tin of shredded tuna

80g / 3oz melted butter

150g / 5oz mushrooms

¾ cup milk

1 green bell pepper (capsicum)

1 clove chopped garlic

1 onion

2 eggs

Salt and pepper

 

Large lightly greased pie dish

Method

Preheat oven to 180°C / 356°F.

 

Crush the cheddar biscuits.  Mix the biscuits and butter together in a bowl. Place the mixture in the pie dish and press down to form a piecrust.

 

Dice the onion, green pepper and mushrooms.  Fry the onion and green peppers.

 

Combine the rest of the ingredients in a large bowl and mix thoroughly.  Pour the mixture into the piecrust and smooth

it over.

 

Bake for 20 minutes or until firm.  Serve with rice or a salad.




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Direct Link To This Post Posted: 29 Sep 2009 at 7:01pm
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BBQ Skewers of Kawhia Scallops and Flounder with gremolata


Firstly you need to travel to Kawhia and catch your own scallops and flounder......


Ingredients 


20 scallops

5 flounder - filleted 


Garlic aioli 

Crusty white bread

Lemon wedges 


Gremolata;

2 garlic cloves, finely chopped

2 teaspoons of lemon zest

2 tablespoons of extra virgin olive oil

Chopped parsley


Mix all gremolata ingredients together.


In one bowl mix half of the gremolata with the scallops, in the second bowl coat the flounder with the remaining gremolata, let stand for 10 minutes.


Using cocktail bamboo skewers thread two scallops per skewer. For the flounder roll each fillet of flounder and thread two fillets of flounder per skewer.


Season with sea salt and freshly cracked pepper.


Heat the BBQ and cook the scallops for 1 - 2 minutes each side, the flounder will take about 2 - 3 minutes each side. Be careful not to over cook.


Serve with a cold beer or two, lemon wedges, crusty white bread and garlic aioli




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Direct Link To This Post Posted: 07 Oct 2009 at 10:38pm
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Scallop and Tarakihi Dumplings
I adapted this recipe from a traditional pork dumpling recipe (minus the cabbage) given to me by a friend.  The scallops add a beautiful sweetness but can be substitute for more fish if unavailable.  The two ways of cooking the dumplings make this dish a particular favourite.

Ingredients
Filling
12 Scallops
2 good size fillets of Tarakihi (or other white fish)
3 cloves of garlic, crushed
1 teaspoon crushed ginger
1 spring onion finely chopped
1 tablespoon golden soy

Dumpling wraps
2 cups plain flour
2 tablespoons baking powder
Warm water as required

Finely chop or mince the fish and scallops and place in bowl.
Add ginger, crushed garlic, finely chopped spring onion and soy to the minced fish/scallop and mix well.




Sift flour and baking powder into a mixing bowl and gradually add water until the flour comes together into a dough.  Knead the dough until smooth.  Best to keep this slightly wet as additional floor can be added when rolling out.



Floor a dry surface and begin to roll dough until it is about 2 mm thick.  Flour the dough as you go to prevent sticking.

Cut 11 - 12cm circles from the dough.  Remove the off cut dough and set aside to be rolled out again.




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Take a teaspoon of the fish filling and place in the centre of each circle.



Using a pastry brush or your finger, wet one half of the circle.  Fold the dumpling in half (dry side to wet side) and pinch to secure.  Sit the dumpling on its bum and then continue to pinch the sides together and pleat for extra safety.  Once complete, fold the corners around to secure the ends.



Set aside on a floured plate and make sure they’re not touching as they tend to stick.
Bring a large pot of salted water to the boil and a fry pan with a good knob of butter.

Boiling
Carefully dropped about 6 dumplings in the boiling water and allow to cook for five minutes.  Remove with a slotted spoon.



Frying
Fry on each side for a total of about 5 minutes.



Serve with golden soy sauce....



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Direct Link To This Post Posted: 08 Oct 2009 at 9:35am
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DUCK AND MUSHROOM PIE

INGREDIENTS
2 Ducks
2 Cups sliced Mushrooms
White Sauce
Flakey Puff Pastry
Peas, Corn(Optional)
Salt & Pepper for seasoning


METHOD
Simmer the ducks in salted water until cooked
Strip the meat from the ducks
Make a white sauce using 50/50 cream /milk to make a rich sauce
Combine the meat, mushrooms and vegetables in the white sauce.
Taste and season
Cool filling
Line your preferred pie dish with pastry keeping sufficient for the top.
Pour filling into pastry case and top with the remaining pastry.
Brush top with egg and milk wash
Cook for approx 45 mins at 180
This makes a pie 5cm high in a 23cm springform cake tin. The filling is ideal for party finger food in bread or pastry cases, or use fillo pastry and make individual entrees for a dinner party

Photo to follow

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Direct Link To This Post Posted: 08 Oct 2009 at 10:09am
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Originally posted by 5265 5265 wrote:

DUCK AND MUSHROOM PIE

INGREDIENTS
2 Ducks
2 Cups sliced Mushrooms
White Sauce
Flakey Puff Pastry
Peas, Corn(Optional)
Salt & Pepper for seasoning


METHOD
Simmer the ducks in salted water until cooked
Strip the meat from the ducks
Make a white sauce using 50/50 cream /milk to make a rich sauce
Combine the meat, mushrooms and vegetables in the white sauce.
Taste and season
Cool filling
Line your preferred pie dish with pastry keeping sufficient for the top.
Pour filling into pastry case and top with the remaining pastry.
Brush top with egg and milk wash
Cook for approx 45 mins at 180
This makes a pie 5cm high in a 23cm springform cake tin. The filling is ideal for party finger food in bread or pastry cases, or use fillo pastry and make individual entrees for a dinner party

Photo to follow

 
edit: photo added by Uncle
 
 
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Direct Link To This Post Posted: 09 Oct 2009 at 2:47pm
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Watercress pancakes with salmon

Ingredients

¾ cup flour, ½ tsp baking powder, 1 tsp cream of tartar, 1 egg, 2 cups of watercress leaves

150ml milk, diced salmon fillet about 1 to 1½ cups

Salt and pepper

Butter to grease pan

Method

Place flour, baking soda, cream of tartar, egg and watercress in a food processor.  Blend to a chunky paste.  Gradually add milk until the batter is smooth.

Mix diced salmon into the batter and season the mix.

 To make pancakes

Heat frying pan to medium and grease with butter.  You can make these pancakes to a size that suits.  2tbs of batter per pancake is good size.  Drop the batter into the pan space about 2-3cm apart.  Cook until bubbles appear on the surface, then turn and cook for a further minute or until golden.  Transfer to a baking tray, cover loosely with foil and keep warm in the oven while you make the remaining pancakes, greasing the pan with more butter as needed.

 Serve with green salad aioli and a soft boiled egg.


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Direct Link To This Post Posted: 10 Oct 2009 at 3:59pm
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The Best Ever Crumbed Fish!

Ingredients:
Skinned and boned fish fillets (Blue Cod of course here, but use what you have)
Breadcrumbs (bought fine crumbs are perfectly adequate)
Flour and/or Secret Seasoned Flour Mix
Eggs
Olive Oil

Method:
If you are using the secret flour mix, mix half and half with plain flour.
Whisk eggs with a dash of olive oil.
Put fish through flour, then eggs, then breadcrumbs.



(Whiskey is optional)

Fry in olive oil or butter until golden and just cooked through.
Serve with tartare sauce, lemon wedges and homemade chips.

(I would post the photo of the fish cooking but I didn't realise how dirty the coal range looked!Shocked)


The olive oil in with the eggs gives your fish a beautiful crisp crumb. If you want a bit of extra seasoning with your fish make up a batch of this seasoned flour. I call it VFC as I use it for chicken too. (Vicki's feckin' chicken)

2  cups flour
1 tsp each of salt, dried thyme, dried basil, ground ginger, mace, and dried oregano.
1  tbsp each of celery salt, black pepper, dry mustard
4  tbsp paprika
2  tsp garlic granules

Mix well and store in an airtight container until needed.
If you do use it for chicken, you need to dip the chicken in egg, then breadcrumbs, then the seasoned flour mix.


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Direct Link To This Post Posted: 10 Oct 2009 at 4:16pm
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The best ever smoked salmon!!

Ingredients:
Salmon
Sea Salt
Brown soft sugar
Kamahi wood (you could use manuka, but kamahi is a subtler taste)

Method:
Grab your salmon. Easiest way is to through some pellets in, scoop it out and then bash it on the nose with a piece of wood. Should you not have a salmon farm in the vicinity, buy some. Gut and fillet it and lay out on a tray. Cover liberally with sea salt and soft brown sugar. Cover and refrigerate overnight.

Gather wood and start a small fire using newspaper and kamahi twigs in your oil drum smoker. (don't use meths or any other artificial means to get the fire started, you'll taint the fish)

Wait until the initial flames have died down and you have a good head of steam.

Transfer marinaded salmon onto smoking racks, discarding any juice.

Put racks into smoker and cover.

Let salmon smoke slowly occasionally adding more wood and dabbing top of fish to remove any proteins that have cooked out of the fish. (The white stuff)

The smaller and yummier tail pieces take less time, when these are done you can take them out and leave the bigger pieces in. This salmon came from just two huge fish so the total smoking time was about 5-6 hours.

Enjoy still warm from the smoker with crackers and lemon, or mix with some cream cheese to make a dip. Great for fish pies too.












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Direct Link To This Post Posted: 10 Oct 2009 at 7:05pm
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OCEAN PARADISE

INGREDIENTS

One Dozen Scallops ( Or Prawns or pieces of Crayfish)
One Dozen Bite sized pieces of Fish ( Any Type and / or smoked fish).
Note: Any combination of seafood can be used.
One Half Cabbage.
Some Broccoli florets.
Some Cauliflower florets
Red Capsicum strips.
225 gram can of Pineapple Pieces in Juice.
Two Small eggs.
One small bottle of fresh cream.
Medium white wine.
Milk.
Cheese.
Breadcrumbs.
Paprika.
Ground black pepper corns.

Cooking.

In a small saucepan, add 75ml of cream, 75ml of white wine, one handful of grated cheese,
one heaped teaspoon of Chicken Stock Powder. The Juice from the 225 gram can of pineapple. Heat gently and stir.( Do not allow to boil) Add enough cornflour and water to give the consistency of custard.
Take a medium size casserole dish and add the scallops and fish.




Then pour the sauce over the fish and scallops.  Next add a layer of pineapple pieces.





Then add a layer of sliced broccoli florets.



Then add a layer of sliced cauliflower florets.



Then add some sliced red capsicum pieces.



Now fill Casserole Dish almost to top with shredded cabbage.

Take 100ml of milk, place in separate bowl, add two small eggs, and 50 gram of melted butter. Add a generous amount of cracked black pepper. ( To suit taste). Beat with eggbeater lightly.
Now pour this mixture over the shredded cabbage.



Grate enough cheese to cover top of casserole. Place in a container. Add breadcrumbs and toss, so that the cheese is well coated with breadcrumbs. Sprinkle over top of cabbage.



Now sprinkle the top with Paprika to suit taste.



Preheat oven to 200 degree's Celcius.  Place casserole just below middle rung and bake for 30 minutes. Check to make sure that cheese on top is not getting overdone after 20 minutes. If you feel it is, just cover with a piece of tinfoil. You can alway's finish the top off under the grill if you wish. 30 minutes will give crunchy broccoli and cauliflower. Add another 10 minutes if you like your vegatables softer.  The scallops and fish will not overcook. And the cheese on top seals in all the flavours.

Take casserole from Oven and let stand five minutes. This will let the mixture set.







Using a serving spoon, serve.

On this occassion I coupled Ocean Paradise with simple boiled potatoes. Using the white to set the dish off.
 
Please note that this dish without the added seafood ingredients and bottom sauce makes a very tasty vegetable alone dish.Simpley increase the milk to 200ml. And it can be made with Cabbage only. I often add mushrooms. Allow your mind to travel as to what goes in. It also reheats very well in the microwave if required.

And finally

Ocean Paradise is served.  So many taste sensations you will think you are in Paradise. Hence the name I gave it.






Enjoy:

Hardy

 

 

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Direct Link To This Post Posted: 11 Oct 2009 at 12:26am
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OCEAN PARADISE.

Forgot to add the close up pic. So you can see how the scallops and fish hold their size and succulence.



Cheers Hardy
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Direct Link To This Post Posted: 12 Oct 2009 at 5:46pm
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[QUOTE=*fisher*] 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: 13 Oct 2009 at 8:29am
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Smoked Trout Fry Bread with Harissa dipping sauce.

 

This is a great finger food recipe, what’s better than smoked trout on toast right?...well maybe smoked trout in toast- or rather fry bread.

 

If you have guests coming round make the Harissa the day before, it keeps for a week or so in the fridge. If Harissa is too spicy for your taste – use some home made mayonnaise with whole grain mustard.

 

Ingredients.

 

For the Smoked Trout.

 

Trout

Brown Sugar

Salt

Pepper

Grappa (or similar)

 

For the Fry Bread

 

 2 Cups High Grade Flour

1 Tablespoon Baking Powder

¼ cup Sugar

1 teaspoon Salt

Approx 1 cup of water.

Rice bran oil for frying

 

For the Harissa

 

Moroccan spices either premixed from the supermarket or better still the following toasted and ground in a mortar and pestle:

 

Coriander Seeds

Cumin Seeds

Fennel Seeds

Star Anise

Cinnamon Sticks

Smoked Paprika.

 

 

3-4 Red Capsicum

3 – 4 limes (juice and zest)

¼ cup fresh mint

6-8 cloves of Garlic

4 hot red Chilies - stems removed (if you have a Bradly smoker you can smoke these first and leave the smoked paprika out of the spices)

100-200 mls of Extra Virgin Olive Oil.

2 teaspoons of rock salt.

 

Method.

 

1)         Starting with the Harissa which can be prepared ahead of time.

 

Roast the Capsicum in a hot oven (250 degrees) until the skin is blistered and blackened.

Place the Capsicum into a plastic bag, tie the top shut and let the Capsicum sweat and cool. This loosens the skin. Peel and de-seed when cooled enough to touch.

 

Place all of the ingredients except the Olive oil in a blender and blend smooth.

 

With the blender on slow drizzle in enough oil until the consistency is to your liking. It should be smooth but not too runny.

 

2)         Catch and smoke your trout.

 

I use a standard cheep portable fish smoker – so I use the standard brown sugar, salt pepper and alcohol method I leant from my grandfather. But you can smoke the trout any way you like.

 

Flake the trout ready for use removing any bones.

 

 3)        Make the fry bread dough

 

In a bowl combine the dry ingredients mixing through well.

 

Slowly add the water stirring through until you have a doughy consistency. Need well. Let the dough sit for at least ½ an hour.

 

Dust a clean bench with flour and roll out the dough until you have a regular shape approximately 5-10 mm thick. (A beer or wine bottle works well for this).

 

Cut the dough into even sized squares.

 

4)         Combine and Cook

 

Take one square of fry bread dough and top with smoked trout leaving the outsides uncovered. Add some leaves of Watercress or Basil. Cover the parcel with another square of dough and firmly join the edges together.

 

Fry the parcels until golden brown in oil- you usually have to eat the first couple yourself to work out how hot and how long they need to be cooked through!

 

Serve with the Harissa as a dipping sauce garnished with fresh herbs.

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Direct Link To This Post Posted: 13 Oct 2009 at 10:41am
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Thai inspired John Dory and Marinated Baby Octopus Salad with sticky rice.

 

This is a really fresh summer barbeque recipe. We would normally cook this over a charcoal grille with the octopus on skewers and the fish pan fried over the barbeque. Due to the bad weather this time we cooked it in the kitchen but there’s nothing quite like the smoke in the eyes and cooking out side on a summer’s day. Substitute Snapper for Johnny depending on the season.

 

Ingredients

 

2 John Dory fillets (dependant on size) Skin on.

 

For the Salad.

 

Raw Cabbage, sliced.

Raw Carrot, julienne.

Spring onion, julienne.

Red Onion, sliced

Shallots, sliced

 

For the Dressing

 

Juice of 3-4 limes

2 Teaspoons fish sauce.

Ground dried chili (to taste but should be very hot)

2 teaspoons of crushed palm sugar.

Fresh Coriander ¼ cup finely cut

Fresh Mint ¼ cup finely cut

 

For Garnish

 

¼ cup coriander leaves whole

¼ cup mint leaves whole

¼ cup basil leaves whole

¼ cup jasmine rice.

 

Sauce

 

1 hot red chili sliced

White wine vinegar 2 tablespoons

1 teaspoon palm sugar.

 

For the Marinated Octopus.

 

Baby Octopus. 4 per person.

1 x lime

1 hot red chili sliced

1 x clove garlic crushed

2 -4 tablespoons Peanut oil.

2 x tablespoons Tamarind paste, or finely cut dried Tamarind.

 

For sticky rice.

 

2 cups of sweet glutinous rice (note that you can’t substitute this for other rice)

 

Day One.

 

Soak the rice.

 

Place rice in a bowl and cover with cold water – approximately 2-3cm above the level of the rice. Cover and put in fridge overnight.

Marinate the Octopus.

 

Place the baby octopus into a large bowl and stir through the lime juice, chili, Garlic, Tamarind and Oil. Cover and put in fridge over night.

 

Make the Chili sauce.

 

Combine 1 chopped chili, palm sugar and white wine vinegar in a small bowl or ramekin  and refrigerate overnight.

 

 

Day two - for serving.

 
Steam the rice over boiling water untill sticky and translucent. Approx 20 - 30 mins. Roll into balls that can be easily picked and eaten by hand.
 

Assemble the Salad ingredients on a plate keeping each separate.

 

Make the dressing of Lime juice, fish sauce, Ground dried chili, and chopped fresh coriander and fresh mint. Leave to sit for at least half an hour.

 

Toast ¼ cup of uncooked Jasmine rice in oil in a fry pan. The rice should puff up slightly and go a light golden brown colour. Grind coarsely in a mortar and pestle.

 

Chop the John Dory Fillets into long pieces, season and pan fry skin side down first in a little butter and peanut oil. The skin should be crispy and brown before turning.

 

Meanwhile grill the octopus on a charcoal barbeque or pan fry the drained octopus in a searingly hot wok (I mean seriously hot).

 

Assemble the cooked fish on the salad and pour over the dressing, garnish with Basil, mint and coriander and ground rice.

 

Serve with a side of the Chili sauce and more ground dried chili.

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Direct Link To This Post Posted: 14 Oct 2009 at 1:10pm
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Description:  Marinated Stir-fry Venison

Ingredients for four:

 

Venison leg, thinly sliced             400 gms

Red capsicum, thinly sliced          1 whole

Onion, sliced                                   ½

Bean Sprouts                                  50 gms

Broccoli, cut into small florets       150gms

Chopped Coriander                       5 gms

Green beans                                   100 gms

 

Marinade;

Sesame Oil                                      20 ml

Olive oil                                             50 ml

Soy sauce                                        20 ml

Honey                                               10 ml

Crushed Garlic                                1 tsp

Crushed Ginger                              1 tsp

 

Method :

1.    Marinate venison for at least 2 hours

2.    Season with salt then fry the venison turning regularly for 2-3 mins depending on the thickness

3.    Remove from pan and rest aside

4.    Saute the onion then add the sliced capsicums and blanched broccoli & cook for a further 2minutes.

5.    Add the venison, bean sprouts and coriander

6.    Season then serve with rice, salad or virtually anything you like.

 

·         This is a very healthy & quick meal to put together.

·         Venison can also be cooked on the BBQ or use the marinade on other meats or fish.

 

 

 

 

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Direct Link To This Post Posted: 15 Oct 2009 at 12:39am
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Servings: 4
Ingredients
  • 284 g frozen chopped spinach, thawed and squeezed dry
  • 2 eggs
  • 6 g salt
  • 250 g all-purpose flour
Directions: In a blender or food processor, combine spinach, eggs and salt; process until smooth. Pour into a bowl. Gradually add enough flour to make a firm, but not sticky, dough. On a floured surface, knead about 20 times. Wrap in plastic wrap and let rest 30 minutes. Divide dough in half. On a floured surface, roll each half to 1/.16-in. thickness. Roll up jelly-roll style and cut into 1/4-in. slices. Separate the slices and let rest on a clean towel for at least 1 hour. Cook noodles in boiling salted water until tender, about 15-20 minutes; drain.


    


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Direct Link To This Post Posted: 21 Oct 2009 at 11:18am
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An update on the judging of this competition - Derek is hoping to have the winner announced during the week beginning 26th October.
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Direct Link To This Post Posted: 31 Oct 2009 at 7:19am
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After A whole heap of cooking and decision making I have come up with the winner.
This person has produced many great recipes that most could have won.
Therefore I have chosen the fabulous tasting Venison dish [Seared venison in manuka honey and lemon juice with fresh asparagus] of Jamesd as our winner.
Mark from Bradley Myself and Grunta congratulate you and I am sure you will have many hours of great fun food and enjoyment with your new 4 rack Bradley Smoker.
Congratulations
Derek the Chef
For Bradley Smoker.
 
"Life isn't about how to survive the storm, but how to dance in the rain."
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