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Post up what you are eating

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700 grams Scotch fillet
Leftover pasta salad and Bolognese
Peas and buttered bread





Need to head down the shops tomorrow and reload the fridge and pantry...
 
Came into this thread full. Left hungry Great stuff people.


chicken/veg stirfry 80P/38C/6F


bulgogi chicken salad


CnC oats with berries
 
Just put these pork ribs in the oven to cook slowly for a late lunch (no weber here )

Marinated them overnight with orange juice and zest, a splash of ginger wine, some Ficonero vincotto to give it a nice glaze and salt and pepper.
sprinkled on some lemon thyme before whacking in the oven

will add some garlic when it's half way through.

EDIT: marinade also contains some ground coriander ... so good with the orange and ginger

 
Last edited:
jzpowahz said:
finish product?
Click to expand...

nice eats Chris .. home or dining out??

these are the finished ribs .. photo is not great but not much time to mess about. Dad is unwell and we're all crazy worried here.

So this is it ... really good, meat very tender, flavours fantastic. Lovely caramelisation on the ribs from the vincotto and OJ.
I still think I'd add a bit of fresh chilli to the marinade but I add chilli to everything to my opinion is a bit invalid

Cook on low for 3-4 hours in an oven or weber. Meat just fell of the bone.

sorry for the shitty pic
 

yum. i love pork ribs, pork belly etc
 
looks good. And was dining out. No way could I be bothered making stuff look that fancy when I know it's going to be gone in seconds
 
CaT_SPeW said:
yum. i love pork ribs, pork belly etc
Click to expand...

drumroll .... ME TOO!

(cue my entire extended family falls down in shock and requires hospitalisation and counselling )

in a bizarre discovery ... I seem to have an affinity for cooking dead animals despite being a veg for decades. I find this mildly disturbing...

jzpowahz said:
looks good. And was dining out. No way could I be bothered making stuff look that fancy when I know it's going to be gone in seconds
Click to expand...

haha of course...every day is an eating contest against the clock LOL

go champ!
 
Prawns look all sorts of awesome Mick!!!!

Dinner tonight is all excess.... Ran Out of calories yesterday - DOH!!!!!

Two T Bones
Bulgogi chicken tenderloins
And sides





 
They look just awesome. I like to do them in the oven and then finish them on the BBQ with some homemade BBQ sauce ( a Paul Mercurio recipe actually). Will have to dig out my twice cooked Asian pork belly recipe for you.
 
HSVJake said:
They look just awesome. I like to do them in the oven and then finish them on the BBQ with some homemade BBQ sauce ( a Paul Mercurio recipe actually). Will have to dig out my twice cooked Asian pork belly recipe for you.
Click to expand...


oooh I'm a fan of the twice cooked Asian pork belly

I envy you your orchardy wonderful garden! We ate the last of our green and butter beans today. Still going with the tomatoes and my chillies are starting to appear...cayennes first up but habaneros and rocotos are in flower
 

Green beans are about my favourite green vegetable. We have a few from a second flush coming on. We had the first of our Kale last night with some salmon and broccoli, and it was just delicious. I have 6 chilli plants, but the dry heat has kept them about a foot tall. Cute little chillies starting to appear, but not likely to be a bumper crop - cayennes first here too! Jalepenos are in flower. Habaneros are still a little too hot for me.... Rocotos? Haven't heard of those.
 

Yay, a fellow veggie and chilli grower!!!!!

Rocotos come from Peru. They are on the same heat scale as habaneros but a different flavour (not as fruity). The heat hits you early rather than a shock later like the habs LOL
It looks a bit like a tomato, they're huge. I love them!
I've also grown bhut jolokias but they are quite a fragile plant and tend not to survive Melbourne winters (albeit being a mild one).
My habaneros have also remained smallish. The cayennes are like Danish athletes (so tall) and the rocoto a lovely small tree now.

Sadly our beans are gone for this year but we've enjoyed them. I didn't plant my usual zucchini and eggplants but am looking to see what to plant now for autumn. I've still got lots of rainbow chard and that Italian fave that is a mix of silverbeet and spinach. Lots of rocket and salad leaves as well as herbs.
 


Couple of porterhouses bbq'd with a dry morrocan rub, bed of sweet potato mash and a side of green beans. Power lunch for tues and wed.

Each serve
800 cals, 110g protein.
 
chocchillimango said:
Yay, a fellow veggie and chilli grower!!!!!

Rocotos come from Peru. They are on the same heat scale as habaneros but a different flavour (not as fruity). The heat hits you early rather than a shock later like the habs LOL
Click to expand...

Winter is hard here, I usually go with leeks, onions, winter brassica, rocket etc. We have six or so varieties of tomato, including a new pink one that is suprisingly delicious, along with the usual diggers heirlooms including a little yellow pear mini tomato which is just the best in salads. I have been eyeing off a smoker for a while now to do the meats but also to do some chillies, smoked mozerella stuffed jalapeño.... mmmm...

Here's the pork belly recipe - a bit of work but well worth it.
1 kg pork belly - skin on
spice rub
1/2 cinnamon stick
5 cloves
4 star anise
1 teaspoon fennel seeds.
- dry roast these in a pan on low heat for 5 - 10 min and grind.
Preheat oven to 200 c
make the braise - whisk 1 litre chicken stock, 3 tbs rice wine, 3 cloves minced garlic, 2 birdseye red chillies (dried is fine and chilli to taste really) 1/2 cup chopped coriander roots.
score parallel cuts into the pork belly
rub spice rub with a good tablespoon of seasalt into the top of the pork belly
place in small roasting tray so it fits reasonably snug (if you have a roasting tray that is as high as the pork belly that is preferred)
add braise around the belly so it comes up to just below the skin (crackling) line
roast for 20 minutes then reduce the heat to 160 and roast for a further 2 hours. top up the braising liquid as needed.
Move the belly (leave the braise behind) to wire rack and set this inside another roasting tray.
pump the oven back up to 200c and put belly in medium to high level in the oven and cook for further 25min or until there is a good top of crackling
remove and cool (overnight is good - but 3-4 hours minimum).

Now at this point, you need to work out elegance versus taste. I've done 2 versions and found that if I kept the belly in one piece until the next phase of cooking was done rather than cutting cooled it came out with much more moisture than cut cooled. In terms of presentation, pieces have better shape when cut cool than hot.
preheat oven to 200c
cut porkbelly into 3cm cubes (or wait until cooked for less elegant but more succulent bites!)
Roast this dry for 20 minutes and cut as needed then pour dipping sauce over it.

Dressing
mix 1/3 to 1/2 cup ketchup manis
1/2 cup light soy
1 to 2 tablespoons balsamic
1 teaspoon of minced garlic
1 teaspoon finely chopped red chilli or to taste
1 tablespoon of sesame oil
1/2 a shallot (stem) finely diced
2 cm of fresh ginger finely grated
root and stem of fresh coriander (2 stems or thereabouts - to taste!)

Prepare a mixed asian greens salad (or buy a bag and wash!)
scatter porkbelly dipped in sauce over the salad.
 

omg, this is amazing!!!!!!!!!!
Am definitely making this next weekend!!!!!!!!!!!!

Thank you
thank you
thank you

x infinity!!

We're not sure what to plant for winter yet as we're still working on fixing up the garden. I'm petitioning to plant veg where the flowers usually go

 
choc/cinnamon oats with banana, white choc melts and pb


pumpkin cottage cheese sludge bowl with all bran, berries and baked pumpkin skins


roo steak & veggies
 

You're welcome! We've ended up with a pottage garden, where flowers and fruit and veg and herbs come together. Been a hard year to keep it all going as it has been so hot. I'll dig out the white chocolate mousse layered with raspberry coulee next, presentation is really fun in a tall glass. I make it with Lindt cooking choc ( not this year though lol)
 
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