What's On The Table

[brettprevans]

I forgot to take decent pictures.....

Sunday BBQ Lunch at the folks place
dips, breads etc, the old 'boilded eggs, halved and served with a mayo chive dressing'
lunch, steak marinated in jimmys sate (YUM!), marinated turkey fillets, snags onions etc
desert was my Pumpkin Chocolate Cheesecake with Country Cream (no pics of the cream).

We bought out the big reds and had a merry old time.

 

[drsmurto]

Tying together a few threads....

From the bread porn thread my sourdough.

From this thread - what to do with excess basil.

So today's lunch is zucchini and basil soup with 2 big chunky pieces of sourdough.

Eating it out of a plastic container so no photo but i went nuts with the basil and its very nice. Home-made chicken stock too! :icon_drool2:

 

[brettprevans]

lunch on saturday and sunday was cheese :icon_drool2:
went to Redhill Cheese - cheesery in mornington and had a tasting then got these 3 cheeses
a blue - granny blue (which suprisingly the missus loved and she doesnt like blue)
a lactic ash rolled - paradigm
soft goat chhese with oregono. - aurthurs peak
and quince paste

great views, great cheese and service. took the rest for lunch the next day. had the rest with local olive oil, a few differant local dukkahs and some nice fresh homemade bread and some red wine. (nfi idea where the pictures i took of that spread went)



and for those who like brewing with fruit....$15 trays of strawberries at the strawberry farm. and they tasted beautiful.

 

[Fourstar]

This is for you Katie!

OK i'll keep it simple. Homebrewed Scottish 80/- Ale Smoked Pork Knuckle. Went to my folks place to spend some time with my sister, her new husband and 1st niece and decided to give them a feast to remember!!

A little soffrito/mirepoix to start procedings


Hocks have been browned and added to the stockpot w/soffrito.


part two continues.

 

[Fourstar]

Part two.

Topped w/water after deglasing the fryingpan along with garlic, thyme and parsley stalks. (bay was added to the soffrito as well) :icon_drool2:


After simmering for two hours the hocks where then removed, dried, rubbed in seasoning and roasted for 45 mins to crisp up the skin. Results below.


Part three continues.

 

[Fourstar]

Part three.

Well here are the serving pictures. I made a sauce from the stock, some liquid smoke and 400ml of the scottish ale reduced to a gravy/jus. Served with some garlic mash, and green bean salad w/parsley, lemon and schallots. Suffice to say we where well fed!

Enjoy! :icon_cheers:

 

[Airgead]

Part three.

Well here are the serving pictures. I made a sauce from the stock, some liquid smoke and 400ml of the scottish ale reduced to a gravy/jus. Served with some garlic mash, and green bean salad w/parsley, lemon and schallots. Suffice to say we where well fed!

Wow :icon_drool2:

 

[drsmurto]

Nice work Fourstar - slow food, i love it. :icon_cheers:

 

[Fourstar]

Wow :icon_drool2:

Nice work Fourstar - slow food, i love it. :icon_cheers:

The skin was lightly crispy and soft sticky bits still remained. The meat was soft and delicate and falling off the bone. Infact it was that well cooked the tendon / connective tissue and knuckle gristle where soft and jelly like. I can assure you there was nothing left on my bone other than bone. :icon_drool2:

 

[bconnery]

desert was my Pumpkin Chocolate Cheesecake with Country Cream (no pics of the cream).

This sounded so good I did a quick search for recipes. Most of them reference canned pumpkin though.
Any chance you could save me some googling and post or PM the recipe?

Cheers
Ben

 

[brettprevans]

Fourstar - i dont particularly like hock (or shanks etc for that matter), but the pictures of yours make me think twice. looks sensational.

Ben - yeah no worries. I post up the recipe. the canned pumpkin isnt a problem. just use fresh pumpkin, cook it slowly so all the water comes out of it otherwise its too sloppy. i suppose you could slow roast it. I slowly steamed it then let all the water drain out and it came out fine. I also added my spices to the pumpkin a few hours earlier than making the cake, so that the spices could really penetrate the pumpkin. anyways will post up the recipe.

 

[Fourstar]

Fourstar - i dont particularly like hock (or shanks etc for that matter), but the pictures of yours make me think twice. looks sensational.

If you like pulled pork... you will looooove this. :icon_drool2:

 

[brettprevans]

If you like pulled pork... you will looooove this. :icon_drool2:

the meat is fine, im just not a fan of the gelatine etc.

 

[brettprevans]

Ben - yeah no worries. I post up the recipe. the canned pumpkin isnt a problem. just use fresh pumpkin, cook it slowly so all the water comes out of it otherwise its too sloppy. i suppose you could slow roast it. I slowly steamed it then let all the water drain out and it came out fine. I also added my spices to the pumpkin a few hours earlier than making the cake, so that the spices could really penetrate the pumpkin. anyways will post up the recipe.

ok really quickly done and on the phone camera rather than a real one. ill get you a better copy of the recipe but this might suffice for now

View attachment pumpk_choch_cheesecake.doc

 

[drsmurto]

Its mushroom season so time to head around to the partners parents property and go mushrooming.

Normally find hundreds of the standard field mushrooms, some the size of dinner plates. Amongst the gum tree plantation there are several other varieties but since i cant identify them i don't eat them!

So this weekend its mushroom lasagne. Good excuse to dust off the pasta maker. 250g of parmesan in the weight watchers nightmare version of a bechamel sauce.

Will get photos this time...

Any other recipes for field mushies?

 

[schooey]

Cooked a Pav for dessert tonight...

In the oven



cooked and cooled



and finished

 

[Fourstar]

Cooked a Pav for dessert tonight...

*hands on hips...

has somebody been watching masterchef?! :icon_cheers:

 

[schooey]

*hangs head in shame*

Yeah maybe... but I only cooked it in protest of Donna Hay the theiving bloody fraud! I have a recipe book by Margaret Fulton from the 60's with the EXACT bloody recipe in it!

 

[Fents]

Its mushroom season so time to head around to the partners parents property and go mushrooming.

Normally find hundreds of the standard field mushrooms, some the size of dinner plates. Amongst the gum tree plantation there are several other varieties but since i cant identify them i don't eat them!

So this weekend its mushroom lasagne. Good excuse to dust off the pasta maker. 250g of parmesan in the weight watchers nightmare version of a bechamel sauce.

Will get photos this time...

Any other recipes for field mushies?

pick the unrecognisable ones and if they turn blue at the stem after picking, paper bag them and send me and express post envelope full pls.

 

[brettprevans]

pick the unrecognisable ones and if they turn blue at the stem after picking, paper bag them and send me and express post envelope full pls.

bwahhahahaha. nice one fents.

i wants pics and recipes Dr S. I loooove mushies.