Food Porn
- Thread starter RM100
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So simple, no healthy person would not want to eat that. Beautiful.
Kindest regards, Olaf
Morkai
Well-Known Member
It hit the spot.
Olaf, many thanks for the detailed response above, my wife also makes stock from the carcass , in this case, a 20L pot of Fallow bones
Olaf, many thanks for the very detailed and interesting reply above regarding your grandmother.
My wife make stock from deer and pheasant/ partridge during the game season and chicken and fish all year round.
20L pot of Fallow bones and usual vegetable suspects.
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Yah, that’s what it’s about isn’t it
beautiful food. We are lucky to have the option to choose what we eat. Every good meal is a gift And should be celebrated
Kindest regards, Olaf
Stock is the backbone of cooking. The goulash I explained earlier; the meat and sauce comes off the bones , so simple.Post your results.
Kindest regards. Olaf
DevonRifle
Well-Known Member
Thanks for the detailed reply. I Will definitely have a go at that recipe and loved the background that gives it all a real sense of sharing a family gold mine.
Post your results.
Kindest regards. Olaf
I make all my own stock but have never used a pressure cooker. Does it make a lot of difference?
I’ve got one of those ninja 14 in 1 air fryer which has a pressure cooker …. Game changer!
Venison casserole that would be 8hrs or so till fall apart in a slow cooker now 45mins !
I use chicken carcass after picking it clean, onion ceeey carrot
Then bang in pressure cooker with water for a good hour and quick for stock albeit limiting on volume … makes good stick and quick
If you’ve a heap of bones / carcass then the big pot like above on hob for 3hrs or so simmering away would be the way in terms of volume !
Into freezer compatible containers and couple litre batches and can take out for soup , rissotos etc as you need it … dogs love abit drenched over kibble or raw as well
Paul
Venison casserole that would be 8hrs or so till fall apart in a slow cooker now 45mins !
I use chicken carcass after picking it clean, onion ceeey carrot
Then bang in pressure cooker with water for a good hour and quick for stock albeit limiting on volume … makes good stick and quick
If you’ve a heap of bones / carcass then the big pot like above on hob for 3hrs or so simmering away would be the way in terms of volume !
Into freezer compatible containers and couple litre batches and can take out for soup , rissotos etc as you need it … dogs love abit drenched over kibble or raw as well
Paul
Phil fox man
Well-Known Member
I use to use a pressure cooker but now use slow cookers, just fill and forget for 8 hours.i think you retain more of the flavour.
Phil.
K
Phil fox man
Well-Known Member
Today I have been preparing pheasant meat ( mostly).
1kg of breast fillets.
1kg of mince,now in the slow cooker making pheasant and leek soup.
600G tender loin strips for goujons.
1-2kg of pheasant thighs for southern fried pheasant.
1kg of breast fillets.
1kg of mince,now in the slow cooker making pheasant and leek soup.
600G tender loin strips for goujons.
1-2kg of pheasant thighs for southern fried pheasant.
Salmon & 
Tart:
K
Tart:K
Morkai
Well-Known Member
Canna go wrong. It's a winter warmer.
BenBhoy
Well-Known Member
I've never heard of this brewski you speak of, but it's just gone on my bucket list!
Morkai
Well-Known Member
I think there are a few of them around. This was the one in Chester.
Phil fox man
Well-Known Member
My take on a pork wellington.
pork tender loin with grated garlic sausage, wrapped in sage and onion stuffing, then wrapped in streaky bacon and finished off in puff pastry.
pork tender loin with grated garlic sausage, wrapped in sage and onion stuffing, then wrapped in streaky bacon and finished off in puff pastry.
That looks amazing! The sliced meat in particular. Sirloin? What's the fried pieces?
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