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Bradley Smoker Comp - Oct 2009

Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: Recipe Competions
Forum Description: Recipe comps from days gone by.......
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=43444
Printed Date: 11 Dec 2019 at 8:00pm


Topic: Bradley Smoker Comp - Oct 2009
Posted By: Grunta
Subject: Bradley Smoker Comp - Oct 2009
Date Posted: 27 Jul 2009 at 12:15pm
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 http://www.fishing.net.nz/index.cfm/PageID/14/ViewPage/News/fullarticle/1540 - here or visit their http://www.bradleysmoker.co.nz/ - website .



Replies:
Posted By: smudge
Date Posted: 13 Aug 2009 at 10:12pm
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.


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Best gurnard fisherman in my street


Posted By: tas-tackle
Date Posted: 14 Aug 2009 at 3:11pm
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


Posted By: tas-tackle
Date Posted: 14 Aug 2009 at 3:14pm
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..


 


Posted By: tas-tackle
Date Posted: 14 Aug 2009 at 3:30pm
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..
 


Posted By: tas-tackle
Date Posted: 14 Aug 2009 at 3:32pm
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..



Posted By: tas-tackle
Date Posted: 14 Aug 2009 at 3:34pm
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..


Posted By: tas-tackle
Date Posted: 14 Aug 2009 at 3:36pm
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.


Posted By: tas-tackle
Date Posted: 14 Aug 2009 at 3:37pm
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)



Posted By: studio1
Date Posted: 14 Aug 2009 at 5:47pm
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  




Posted By: Yammieski
Date Posted: 15 Aug 2009 at 11:58am
To be eligible for this comp you must include a photo of the finished dish.

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"Life isn't about how to survive the storm, but how to dance in the rain."


Posted By: whiti-fisho
Date Posted: 22 Aug 2009 at 8:00pm

   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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I step out my door to paradise on earth


Posted By: bellboy
Date Posted: 25 Aug 2009 at 8:11pm

file:///C:%5CDOCUME%7E1%5CAaron%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml -

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)
 
file:///C:%5CDOCUME%7E1%5CAaron%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml">

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 file:///C:%5CDOCUME%7E1%5CAaron%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml - file:///C:%5CDOCUME%7E1%5CAaron%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml">

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. file:///C:%5CDOCUME%7E1%5CAaron%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml">


file:///C:%5CDOCUME%7E1%5CAaron%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml - file:///C:%5CDOCUME%7E1%5CAaron%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml - - file:///C:%5CDOCUME%7E1%5CAaron%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml - file:///C:%5CDOCUME%7E1%5CAaron%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml">

file:///C:%5CDOCUME%7E1%5CAaron%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml - file:///C:%5CDOCUME%7E1%5CAaron%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml - - file:///C:%5CDOCUME%7E1%5CAaron%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml - 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.

file:///C:%5CDOCUME%7E1%5CAaron%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml">

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 file:///C:%5CDOCUME%7E1%5CAaron%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml -

file:///C:%5CDOCUME%7E1%5CAaron%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml">Big smile 

file:///C:%5CDOCUME%7E1%5CAaron%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml - -



Posted By: Wice
Date Posted: 28 Aug 2009 at 10:50pm
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.






Posted By: 2SHITS
Date Posted: 31 Aug 2009 at 10:57pm

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 –



Posted By: jamesdaulton
Date Posted: 06 Sep 2009 at 10:19am

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.



Posted By: whiti-fisho
Date Posted: 08 Sep 2009 at 3:35pm
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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I step out my door to paradise on earth


Posted By: whiti-fisho
Date Posted: 08 Sep 2009 at 3:55pm
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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I step out my door to paradise on earth


Posted By: jamesdaulton
Date Posted: 14 Sep 2009 at 4:43pm

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.



Posted By: jamesdaulton
Date Posted: 21 Sep 2009 at 9:08am

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.



Posted By: jamesdaulton
Date Posted: 23 Sep 2009 at 8:58am

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.


Posted By: madvix
Date Posted: 23 Sep 2009 at 1:03pm

 
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!




Posted By: bluecoraldiver
Date Posted: 27 Sep 2009 at 10:56pm
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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Posted By: Mace
Date Posted: 29 Sep 2009 at 7:01pm

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






Posted By: deep-c
Date 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.


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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.
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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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file:///C:%5CUsers%5Cbenh%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml - Take a teaspoon of the fish filling and place in the centre of each circle.

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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. file:///C:%5CUsers%5Cbenh%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml -
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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.
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Frying
Fry on each side for a total of about 5 minutes.
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Serve with golden soy sauce....

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Posted By: 5265
Date Posted: 08 Oct 2009 at 9:35am
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



Posted By: Uncle
Date Posted: 08 Oct 2009 at 10:09am
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
 
 


Posted By: Lex29366
Date Posted: 09 Oct 2009 at 2:47pm

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.




Posted By: madvix
Date Posted: 10 Oct 2009 at 3:59pm
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.




Posted By: madvix
Date Posted: 10 Oct 2009 at 4:16pm
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.














Posted By: Hardy
Date Posted: 10 Oct 2009 at 7:05pm
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

 

 



Posted By: Hardy
Date Posted: 11 Oct 2009 at 12:26am
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


Posted By: laidbackdood
Date Posted: 12 Oct 2009 at 5:46pm
[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..





Posted By: jamesdaulton
Date Posted: 13 Oct 2009 at 8:29am

 

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.



Posted By: jamesdaulton
Date Posted: 13 Oct 2009 at 10:41am

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.



Posted By: smitie7
Date Posted: 14 Oct 2009 at 1:10pm

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.

 

 

 

 



Posted By: weblinkbuilders
Date Posted: 15 Oct 2009 at 12:39am
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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Posted By: Grunta
Date Posted: 21 Oct 2009 at 11:18am
An update on the judging of this competition - Derek is hoping to have the winner announced during the week beginning 26th October.


Posted By: Yammieski
Date Posted: 31 Oct 2009 at 7:19am
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.
 


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"Life isn't about how to survive the storm, but how to dance in the rain."



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