Food Porn

[Freeforester]

Interesting you use Beer, I have only ever used white wine or cider with Rabbit ? - any particular Beer ? IPA ?

An Ossian golden ale, works very well, I’ve found, but like yourself I’ve used both white wine and cider in the past. The sauce I intentionally make a decent volume of, as it’s absolutely lovely once seived and creamed (-again!) on the fourth day, the first day being a resting/maturing day, days 2 & 3 being the days we eat the rabbit joints, etc.

 

[Freeforester]

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K

Props for Henckels, for Heinkels? - not so much..

 

[User00056]

The sauce I intentionally make a decent volume of, as it’s absolutely lovely once seived and creamed (-again!) on the fourth day, the first day being a resting/maturing day, days 2 & 3 being the days we eat the rabbit joints, etc.

I do the same thing with the cider and cream sauce I make for rabbit. I find it's great with pasta, or served with steak/pork/chicken.

And I've been known to make a fair dent in a baguette with it, too

 

[wytonpjs]

An Ossian golden ale, works very well, I’ve found, but like yourself I’ve used both white wine and cider in the past. The sauce I intentionally make a decent volume of, as it’s absolutely lovely once seived and creamed (-again!) on the fourth day, the first day being a resting/maturing day, days 2 & 3 being the days we eat the rabbit joints, etc.
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Was that picture taken today? Looks like you have quite a lot of snow

 

[User00056]

Was that picture taken today? Looks like you have quite a lot of snow

Indeed. We're being fairly well-hammered all up the East Coast today. Not so bad where I am in Angus, but not far from us is getting it quite bad

 

[Lever357]

I have had a recipe for making pasties using wraps for some time. Last week, we had some spare wraps so I boiled some spuds, fired an onion then added the spuds and corned beef and filled the wraps. Using egg wash on the edges, sealed them and then did a wash over the whole thing.

 

[Freeforester]

Was that picture taken today? Looks like you have quite a lot of snow

There is a flake or two around, this was 0800 or so, it’s been off and on all day. I hear Mrs MacKay has fallen behind a little on the Cockbridge to Tomintoul Road…

Still, not too long until Easter..

 

[Gameking]

Cumberland Sausage, Mash, Cabbage to offset the Snow

 

[Klenchblaize]

Braised venison and horseradish potatoes:

Only 40-minutes in tbe oven and dinner will be served.

K
Ps: One for Sunday dinner and the other (a makeweight) for the freezer.

 

[Sandy25]

Venison loin, garlic mushrooms and mature cheddar baguettes, with sautéed veg and extra steak on the side.

 

[Freeforester]

Roe deer neck osso bucco, pot shallots & carrot, cabbage & mash; the snow may be easing its grip now, but - why take the chance? The festive season is nigh!

 

[Gameking]

Fallow casserole with herb dumplings - winter warmer

 

[RM100]

Fallow loin , steak sauce (my mix) , drizzled with wild garlic butter ( mine) on sourdough toast. Utterly delish with s good Italian red. I forgot to make the ceps, anyhoo…

 

[RM100]

 

[Bavarianbrit]

My daughter in Munich now swears by using avocado oil as she can get a higher heat without burning in a pan.
My next project is to make a tandoor, the vermiculite and steel dustbin I bought a few years ago. Now I need to source the plant pots.
This is a cheap meal with a mug of tea £7 in a Folkstone pie & mash café but it is a London dish. Pie & mash I first tried when going with an old GF back in the 1970s as she was from Fulham.

Here is a pie & mash shop in London.

 

[Olaf]

Yesterday I baked myself a vanilla quark cheesecake
Naturally it was accompanied by some delicious coffee

And then a little walk through some frosty Christmas markets to enjoy the first of advent.
Kindest regards and seasonal greetings, Olaf

 

[rollotomassi]

Made Basque cheesecake once and thought I messed it up til I had it in a Spanish restaurant. Vanilla would be nicer

 

[Olaf]

Made Basque cheesecake once and thought I messed it up til I had it in a Spanish restaurant. Vanilla would be nicer

Yes, it was very tasty ( and still is ) seeing as the recipe yielded nigh on 2kg of vanilla goodness. It’s actually quite a healthy cake, not heavy and not much fat or sugar, its a bit like the 7x57 Mauser - slimline but punches well above its weight class The original recipe called for lemon zest, but I went for the classic German vanillin Käsekuchen as my girlfriend hates cake with lemon in it.
I will have to look up a recipe for a Basque cheesecake now , I’m intrigued to know what made it taste so wrong .
Kindest regards, Olaf

 

[Olaf]

Made Basque cheesecake once and thought I messed it up til I had it in a Spanish restaurant. Vanilla would be nicer

Ah, i see, I’ve just looked it up and it’s supposed to have a nearly burned exterior ….. was yours bitter and all dry and powdery on the top ? Is that what you didn’t like? I can very well imagine that’s a bit of an acquired taste.
Kindest regards, Olaf

 

[rollotomassi]

No it just wasn't that great. Bit bland and I had the restaurant version to make sure. New york cheesecake is great