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  1. moikel

    Bottarga ,mullet are early this year.

    http://www.smokingmeatforums.com/t/140971/bottarga-its-fish-roe-so-its-nose-to-tail-or-near-enough This a few years back .
  2. Bottarga ,mullet are early this year.

    Bottarga ,mullet are early this year.

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  3. moikel

    Bottarga ,mullet are early this year.

    Ancient unchanged formula for preserving fish roe. Salt,sunshine,air. Normally its mullet in may .Big schools run up the coast close to shore. Roe is worth more than the fish by a long way.I think sea mullet cleaned properly is nice fish but its crab pot bait to a lot of people. I paid overs...
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  5. moikel

    My Brick Build

    Looks great so far.
  6. moikel

    Basque Lamb neck chops .

    Got left overs! I think I can take most of those flavours & turn them into a wet rub for a lamb dish in the smoker.
  7. moikel

    First time trying lamb

    Funny thing is suet( kidney/loin fat) was an everyday ingredient back in the day .You could walk in the butchers & buy it by the pound.It was used in pastries ,Xmas puddings.It made a pie crust that was really special.British cooking tradition transplanted here. Out of fashion now ,damn yuppies! 
  8. moikel

    Basque Lamb neck chops .

    Thats locked in from this day forward.Really something,clever cookery but also very old school. I didn't create  the recipe I just tinkered with it to use neck & varied it in a very minor way to cater to my own palette . That sherry vinegar,anchovy ,sugar deal is really nuanced cookery,its a...
  9. moikel

    Basque Lamb neck chops .

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  13. moikel

    Basque Lamb neck chops .

    I can't eat mutton liver or even lamb it's just a taste I can't deal with. I just like that old school cookery where you worked out how to eat everything because you couldn't waste food. It's sophisticated cookery with unsophisticated ingredients. It's real kitchen skill to turn out a meal from...
  14. moikel

    Basque Lamb neck chops .

    Now that was something.! I will get photos up in a minute I can't post from I pad . I skimmed it after 2 hours in the oven & an hour stove top lid off. I skipped the butter,it was rich enough from the marrow ,EVO. I had cavolo Nero & little potatoes with it & a nice red wine. The sauce was...
  15. moikel

    Basque Lamb neck chops .

    I kept shallots whole trimmed roots on bottom .Last step is remove lamb & shallots,reduce liquid ,add finely chopped fresh mint & a lump of cold butter. If its to fatty I will skim it before the above step. Pour liquid back over lamb & veg that you have kept warm. Sides will be little...
  16. moikel

    Basque Lamb neck chops .

    I found this recipe on the net when I was looking for something else on youtube.to try to assist somebody with lamb ideas. Its very well executed by its creator.I only changed a few things .I added garlic,I subbed shallots,& I went 50/50 sherry & vinegar instead of 100% vinegar  so I could back...
  17. moikel

    Basque Lamb neck chops .

    OK to this point was easy now I have decisions to make about radish! Salt,CBP,paprika,cayenne over the neck pieces. I put 2 big cloves of garlic in the pan just smashed with cleaver,fried removed. Browned meat then took it out . Then to the pan I put a fat  half a wine glass of dry sherry ...
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  20. moikel

    Basque Lamb neck chops .

    Have a look at this mate ,it might give you a clearer picture of the actual cut.Another shepherds dish. http://www.smokingmeatforums.com/t/176211/lamb-puglia-style
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