Food Porn

[Klenchblaize]

Venison burgers, always popular in our house.
View attachment 241588

K

 

[DevonRifle]

...salade de gésiers (et de la coeur) d'oie for lunch, cassoulet of confit goose and venison sausage with homegrown beans for later...

View attachment 241092

I do love gizzards! What’s your cassoulet recipe? Another favourite of mine.

 

[RM100]

Its a reduced sauce/glaze of gochujang chilli paste, chopped garlic and honey with a dash of water to melt the paste in the saucepan.

You can get the fermented chilli paste (gochujang paste) from amazon or most supermarkets.

Thanks for that tip. Gochujang ordered, arrived! An absolute delight!

 

[Kentish]

I do love gizzards! What’s your cassoulet recipe? Another favourite of mine.

It's assimilated from a few different sources, not a recipe as such but... Braised the (greylag) goose legs in duck fat first. Boiled the beans for 20 mins or so after soaking overnight. Softened some diced onion, chopped garlic, then sweated off big chunks of carrot and celery. Then added the meat, beans and sausage, some ground cloves, whole peppercorns and salt (didn't use any other herbs etc) plus water, and simmered for a few hours. Heated the whole thing in the oven the day after with the lid off and ate with baguette

Not sure it would pass muster with a Frenchie but didn't get any complaints chez moi!

 

[Kentish]

Also had our annual attempt at jaozi for Chinese New year last night. This year using spicy Sichuan muntjac shank & scallions

 

[Kentish]

During the first lockdown I used up some rabbit mince in the following:
View attachment 241714View attachment 241713View attachment 241715

That gala pie is first rate. I've never even tried to make hot water pastry. Also been offered some rabbit shooting which I need to get on next year!

 

[DevonRifle]

It's assimilated from a few different sources, not a recipe as such but... Braised the (greylag) goose legs in duck fat first. Boiled the beans for 20 mins or so after soaking overnight. Softened some diced onion, chopped garlic, then sweated off big chunks of carrot and celery. Then added the meat, beans and sausage, some ground cloves, whole peppercorns and salt (didn't use any other herbs etc) plus water, and simmered for a few hours. Heated the whole thing in the oven the day after with the lid off and ate with baguette

Not sure it would pass muster with a Frenchie but didn't get any complaints chez moi!

That sounds a good recipe to have a go at. I just need some duck/goose.

Hot water pastry is pretty easy I find. Less fuss than a lot of other pastry. The trick is adding the jelly without the meat moving around inside. I’d add a bit of fat to the meat now but it was still good.

 

[Foxyboy43]

Also had our annual attempt at jaozi for Chinese New year last night. This year using spicy Sichuan muntjac shank & scallions

How refreshing to read of scallions and in Oneoak too! Mrs FB is a Londoner and some thirty years after moving to NI she still calls them Spring Onions.
Regardless of names they all look delicious!

 

[Kentish]

How refreshing to read of scallions and in Oneoak too! Mrs FB is a Londoner and some thirty years after moving to NI she still calls them Spring Onions.
Regardless of names they all look delicious!

For some reason when you read Chinese recipes they normally call them scallions

 

[Morkai]

Thanks for that tip. Gochujang ordered, arrived! An absolute delight!

Have you given it a try?
For 500g of those thigh fillets I used about 20g of paste and 25g of honey.

 

[Fair Hill]

Chicken tikka masala with a cold beer.

 

[RM100]

Have you given it a try?
For 500g of those thigh fillets I used about 20g of paste and 25g of honey.

I’ve been putting it in everything! Splendid stuff

 

[Foxyboy43]

For some reason when you read Chinese recipes they normally call them scallions

More likely "scarrions" methinks!

 

[Klenchblaize]

K

 

[Foxyboy43]

Nice but a bit of soda bread and a couple of potato farls would really set it off!

 

[Fair Hill]

View attachment 242185
K

Having the beans in their own little ramekin is a small but vitally important touch, nothing worse than bean juice contaminating the rest of the breakfast.

 

[Klenchblaize]

Having the beans in their own little ramekin is a small but vitally important touch, nothing worse than bean juice contaminating the rest of the breakfast.

Indeed, and many has been the conversation with pub waitresses when failing to heed our guidance to supply the Sunday roast gravy in a boat rather than applied to the plate with a hose!

K

 

[DevonRifle]

Funny looking American pancakes!

 

[@theroedeerguy]

Underneath the coriander, melted cheese, salsa, guacamole, jalapeños and eggs is some crispy bacon and leftover Roe loin fillet which was reheated until it was caramelised and gnarly……highly recommended

 

[Morkai]

Egg and halloumi soldiers this morning, and yes, I know you're jealous of the Spongebob eggcup.