Food Porn
- Thread starter RM100
- Start date
Freeforester
Well-Known Member
Rib roll strips/pinwheels: the nice strip twixt the ribs, rolled up & skewered, browned in the pan, then slow-cooked with root veg and some stock. Superb, and I'm sure Jimbo would love 'em too - get practicing them 'non-damaging' shots, lol!
Spot on man!!!!
Could tell me the ‘recipe’ for your tandoor?
243varmint
Well-Known Member
The rub or the actual tandoor oven?
I meant the tandoor, but I see you have already answered my query.
Have you not heard of the word “oven”?
K
Freeforester
Well-Known Member
I've seen one, but they are best driven by the fairer sex, I'm thinking!
Take up to 47° in a hot oven, remove and cover loosely with foil to rest for 10-15 minutes, by which time it was at 57°
, took about half an hour in all, started from room temperature, would be more on the pink side if taken straight from the fridge to seal.
EssexBigMac
Well-Known Member
Firstly these look delicious. Sorry if I’ve missed it but, what machine did you use for this? also do you have the recipe?
Day 2:
You can eat goose on the pink side if that’s your thing and best to remove legs a cook separately to start with.
K
You can eat goose on the pink side if that’s your thing and best to remove legs a cook separately to start with.
K
Freeforester
Well-Known Member
Try the Gypsy method, where you bard it a bit with either goose fat or some other fat/oil layer, add a few herbs of choice and basicallly plonk it on, turn a couple times, take off wine it looks suitably seared, slice off the ready bits doner-style, back to the still pink inner remains, and then repeat the process; lovely slow way to pass a pleasant lunch, eating a little of it at a time.
Freeforester
Well-Known Member
Ragu of roe, gigli, crème fraiche, 48 month aged Parmesan: the dish may be brown, but it tastes golden! Ragu made from shoulder with the worst excesses of sinew removed, and sent through the kidney plate for a variety of sized pieces - the texture is just great!
EssexBigMac
Well-Known Member
Making venison sausages tonight to cook on the bbq tomorrow. Will they be too lean that I should add something to it? Any recommendations welcome?
I add 10% pancetta
I added 1 part pork belly to 4 parts venison when I made mine. They are lovely fried but still leaner than a normal pork sausage. Cheap unsmoked streaky bacon would do instead of pork belly too.
Tonight’s supper. Caught yesterday (not by me!) & collected from Dungeness this morning.
Probably very addictive!
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