Food Porn

[Olaf]

Here’s a nice little German dish. Indeed, I took These pictures a few weeks ago while I was in Germany ( I’ve been doing some work there this past Year ) back home again now though and prepared the same dish with my mother last night as we normally have Rouladen on Christmas Eve. Rouladen are a traditional German dish, often made with beef. I like to make them with Venison haunch steaks or wild boar. The meat I used in these pictures is rump from a bull that I had in the freezer. It’s just the perfect recipe for really tough low fat meat as they get cooked low and slow and the mustard ( I like to use Colemans English mustard) smoked pork belly bacon, onion ,smoked pork back fat and gherkin do wonderful things to tough and strong flavoured meats from older animals. Lovely with some gratin potatoes and German stewed red cabbage with apple

 

[Olaf]

The sauce is some caramelised onions with herbs , beef stock, red wine , a little loganberry or cranberry sauce stirred in and thickened with a dark roux.
Oh, the bacon in the frying pan is breakfast!
Kindest regards, Olaf

 

[Andyquadra]

@pjruk reminded me how good Gochujang is so I had to grill a few thighs.

Chuck them in a bowl with a touch of oil, salt, pepper, soy sauce, garlic puree, kimchi sauce and Gochujang paste.

Grill or bake them on high (I like to over cook mine so they go a bit crisp).

Once they're done, coat them in a mixture of honey, gochujang, garlic puree, ginger puree.

Give them a few more minutes cooking for the sauce to tack up.

Chuck on a plate, drizzle the left over honey mix on and add sesame seeds.

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@Foxyboy43 You may like this Kimchi sauce.

View attachment 343086

I've just ordered some kimchi sauce and Gochujang paste as that looks bloody amazing!

 

[Morkai]

I've just ordered some kimchi sauce and Gochujang paste as that looks bloody amazing!

It is very nice, a bit of fresh chilli wouldn't go a miss as an addition as the paste isn't particularly hot.

 

[Klenchblaize]

Boxing Day ******* Pie:

Still warm!

Merry Christmas

K

 

[VSS]

Venison sausage rolls:

 

[Klenchblaize]

Venison sausage rolls:
View attachment 343195

K

 

[Klenchblaize]

Day #4!


K

K

 

[Andyquadra]

It is very nice, a bit of fresh chilli wouldn't go a miss as an addition as the paste isn't particularly hot.

Plenty hot enough for me, bloody lovely!

 

[Morkai]

Plenty hot enough for me, bloody lovely!
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Nice one, bud.

Glad you liked it. I need a bit of extra heat in my as I love really hot and sweet mixed together.

That goch paste can be used for allsorts.

 

[Rutland lad]

One of my customers has a husband who’s a classically trained French chef. Only he can’t make enough money doing that unless he works an 80hr week, so he’s now fitting kitchens !

The photos she sends me of meals he’s cooked with venison I’ve shot make me think about proposing to him.

I’d love to post photos but I generally delete them in a fit of jealous rage after I’ve drooled over the phone. Keep this going guys - some fantastic meals there.

 

[Morkai]

That's why I never went into the kitchens....sh*te pay.

 

[Foxyboy43]

Soooo, no prizes what was in Lady FB’s pie tonite then….

 

[RM100]

Venison sausage rolls:
View attachment 343195

I do have a cunning plan to try this out.

 

[VSS]

I do have a cunning plan to try this out.

No cunning required. Just need a wife who makes good pastry.

 

[RM100]

No cunning required. Just need a wife who makes good pastry.

Failing that, I hear the ladies at JusRol do a reasonable job

 

[VSS]

Failing that, I hear the ladies at JusRol do a reasonable job

I think I'd rather go without sausage rolls than be reduced to that!

 

[Pard 007]

If it's good enough for most celebrity TV chef's it's good enough for me, life is to short

 

[Antonyweeks]

First attempt at a rack: both butchery and then my lovely wife roasting it for New Year’s Day: bloody lovely!

 

[Dave31]

View attachment 343169View attachment 343170
The sauce is some caramelised onions with herbs , beef stock, red wine , a little loganberry or cranberry sauce stirred in and thickened with a dark roux.
Oh, the bacon in the frying pan is breakfast!
Kindest regards, Olaf

Looks good Olaf. So are you browning the meat, then removing it to make the sauce? Then adding back in?

How long are you cooking in sauce for?