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IMG_0007.jpg
- moikel
- Media item
- Comments: 0
- Album: Lamb leg with chermoula.
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Pan Fried Flounder (KISS Method)
Great stuff! I love those flat fish by whatever name.We get some bigger size guys shipped from New Zealand. I loved that Halibut when I was in Canada. Very popular with the Asian community here. -
good rubs for lamb?
Lemon,EVO,garlic,rosemary,salt ,pepper. If you want to bit towards left field, chermoula which is Turkish /North African. My version, process equal amounts fresh,cilantro,mint,parsley, garlic, cumin powder,coriander powder ,paprika, chilli,cbp ,salt ,lemon zest & juice ,EVO. I use big bunches... -
Bottarga ,mullet are early this year.
My late mother was from Orillia Ontario & I traced her line all the way back to 1821 to some place called Coldwater. Dad & her used to tell me you don't know what cold is son.They were right. I am safe in my suburb ,I am also not stupid enough to ignore all warnings & try to drive through...- moikel
- Post #11
- Forum: Nose to Tail
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Bottarga ,mullet are early this year.
It just bucketed down for days. There is a lot of damage,beach erosion,flooding,power lines. River broke its banks at Greenwell Point because there was a king tide as well. I had to put the rubber boots on & carry the smoker to higher ground at 4 am! I had 20mm of free board before it came in...- moikel
- Post #9
- Forum: Nose to Tail
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Whole lamb
I can't remember what they weighed when I was a kid on the farm.The shoulder of goat I cooked last night came off a carcass that was about 30 pounds. We have some " newer " heavy weight breeds here ,Dorpers the most popular but 75 pounds is still big for lamb. To us that would be hogget, back in... -
smoked meat in freezer
That's how I grew up! But I was born in 1959. There is a saying in Italian that translates as ( roughly) Eat it or don't eat but that's all there is. Household claims my cooking is to "meaty" . Turned down shoulder of young goat done low & slow in what I was taught was mountain style for...- moikel
- Post #4
- Forum: Food Safety
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Whole lamb
http://www.sbs.com.au/food/recipes/smoked-lamb-forequarter I know this guy,I go to this place a fair bit. I take him stuff like bottarga & smoked fish. Its just one way to approach lamb,his restaurant is a really special place in an unfashionable suburb that is just killing it at this time... -
Whole lamb
I get the butterfly bit. That's a big bugger of a lamb! Ribs on,lamb are tender if you mean cutlet , single muscle same as loin .The rib cage has a lot of fat . Do you have the capacity to have your unit hotter at the North south end & cooler in the middle? Loin & cutlet are your premium cuts... -
smoked meat in freezer
I have been getting grief over the freezer jammed full of product. How long does smoked pork keep for?I have bacon & hocks that I took to 60c internal in the smoker .Full brine of 7 days sticking to Pops measurements.I figure they are about 9 months old,never defrosted Household point blank...- moikel
- Thread
- Replies: 5
- Forum: Food Safety
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My Stainless build Australia
Quality work there mate. Stainless steel something you have access to at reasonable cost?- moikel
- Post #7
- Forum: Reverse Flow
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Bottarga ,mullet are early this year.
Really nice plate. Way back in the day you could keep your family fed if you had eggs,flour some veg out of the garden & bottarga for protein.Same principle as preserving anything ,it got you through tough times when you couldn't get fresh protein. Now its all high end joints shaving it over...- moikel
- Post #6
- Forum: Nose to Tail
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IMG_0004.jpg
- moikel
- Media item
- Comments: 0
- Album: Bottarga ,mullet are early this year.
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Whole lamb
I am with Chef JJ on this. I have done a lot of lamb cookery & a few whole ones in my wood fired oven & a few more on spits. I had the good fortune to be at a couple of whole lamb events in the mountains of Abruzzo in spring some years back. Like chef JJ says you can't get a whole carcass... -
Bottarga ,mullet are early this year.
Thats the finished product ,after a light smoke over apple. Pouring rain here ,localised flooding. Lunch will be a pasta with young veg,spinach,zucchini flowers with the little zucchini attached,young garlic,peas,cherry tomatoes butter ,EVO ,herbs. No salt in the pasta water ,bottarga...- moikel
- Post #5
- Forum: Nose to Tail
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IMG_0002.jpg
- moikel
- Media item
- Comments: 0
- Album: Bottarga ,mullet are early this year.
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Better Than BBQ!!!
I think that's brilliant . Mine is an outsiders view from way down here but I love cooking with roots & connection to people's heritage .- moikel
- Post #10
- Forum: Non-fish Seafood
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Smoked Chicken Pot Pie ~ Foamheart
We Aussies do love a pie. From the big company product eaten at the football to all the gourmet ones. Yours looks great. . Real old school pastry here was often lard based in that British farmhouse style. That real snow white fat from around the kidneys of lambs ,suet to us , sold by the... -
Bottarga ,mullet are early this year.
The smoke part is really about drying it as well.I can set the MES at 40c & get the moisture out of the roe. I will then press it to get the salt all the wAy to the centre . It's a really old school thing ,dare I say even BC . I you had salt you could preserve roe when it was abundant.It was...- moikel
- Post #4
- Forum: Nose to Tail
