trig42:

 

Hacksaw?

 

Food safe?

networkn:

 

trig42:

 

Hacksaw?

 

 

Food safe?

 

 

 

As long as it is clean then should be no different from using a serrated knife.

A coping saw is $13 from bunnings https://www.bunnings.co.nz/fuller-coping-saw-with-5-blades_p0845963 

So, last night we decided to give Wynyard Grill a go. It was previously known as Johnny Barrs which was one of my worst restaurant experiences of 2019.

I have to say, it's now my new favourite spot for a superb steak! It's expensive (we got a 50% off on first table) at asking prices, probably to the point I'd struggle to consider the steaks good value, but the food was *outstanding* and the steaks were the best I've had in a restaurant in NZ perhaps ever.

We were one of only 3 customers in there, I felt a little bad for them. Hopefully, they can make it through the upcoming difficult time, because at least for steaks it beats the long established and more well known steak houses.

Couple of nice touches, my kids wanted Hot Chocolates (first table requires each diner to buy a full priced drink) and they made them luke warm so they could drink them.

We did have a couple of annoying service misses, like having to repeatedly ask for water, but all in all, pretty good service.

A common complaint in NZ Steakhouses is a) lack of resting b) overzealous charring c) overcooking d) poor crust

I did make a point of raising the charring thing prior to my steak coming out, because I hate the taste and health disadvantages of char/char marks, but suspect it would have been ok even without raising it.

https://www.eatyourbooks.com/library/recipes/735677/trevally-poke-with-wonton-crisps

This is my favourite cook book, and my favourite recipe from it. Al Brown does some of the best food around... It's exceptionally easy to make but does have quite a few ingredients. Basically throw everything except the wonton wrappers in a bowl and mix well. I usually add the Fish and Avo last so it doesn't get mashed too hard.

Fresh Trevally is key (since you are eating it raw) and I'd be fine dicing it. So are good not over ripe avo's.

The Wanton Crisps get cut in half so they are triangles and you can shallow fry them and lightly salt them when they come out. 

This dish is absolutely sensational and much better than when it's made with Tuna, which is overfished compared to trevally 

A simple fave at our palce at the moment is this bruschetta mix: -

Tomatoes, basil and Italian parsley straight from the garden,
Chop it all up,
Throw in a few macadamia nuts, cracked pepper and garlic infused olive oil.  
Let it sit for 30 minutes at room temp,
Crumble over feta, bacon crumbs and chilli flakes.

So much fresh flavour. 

Eat it as is, or on toast, crackers, whatever.  Or cover with grated cheese and grill.

Got hash browns & baked beans in your lock-down supplies? Try this:

In addition to hash browns & 420g tin of baked beans you need one egg, grated cheese and one rasher of bacon

Cover base of dish with hash browns
Empty over baked beans and spread to cover hash browns
Beat egg and pour over baked beans
Grate cheese to cover
Chop bacon into small pieces and spinkle over the top

Bake in oven at 200°C for approxiately 30-40 minutes until cooked through.

It's delicious.

Breakfast burrito's are one of my favourite things recently.

In a large wrap, put:

 

1. Hash Browns
2. Good quality sausages (might be harder to source at the moment with butches closed)
3. scrambled eggs
4. Homemade Enchilada Sauce mixed with an extra tin of chopped tomatoes so it's a bit less intense
5. Grated cheese
6. Lashings of Aioli

Messy to eat, but very delicious.

Does anyone know where I could get a chunk of Picanha and Brisket (Trimmed ideally) delivered during the lockdown? Planning a decent Easter feast.

So, the elderly neighbour we share a fence with is an avid gardener, and down our driveway she planted for us, tomato's which she has been tending to, and they have been coming through thick and fast. I am a big tomato fan but my daughter and wife are not and my son is ok with them. 

We ended up with a LOT yesterday, and I got the bug, so I decided I'd make some roasted tomato soup. I a big believer in fresh seasonal ingredients and also layering of flavour. (an example would be mixing roasted vegetables with non-roasted vegetables so you end up with 2 "tastes" in the same mouthful.

Yesterday I made a Pizza Sauce (Tomatoes, salt, pepper, loads of garlic, onion and a bit of stock, some fresh thyme) and we had left over. I roasted the tomatoes in the oven, with a head of garlic with the top sliced off, and half a capsicum, drizzled with olive oil, salt and pepper. I also quartered up an onion. 170c for 40 minutes. Grabbed a tin of tomatoes, a small amount of chilli flakes, and I blistered the other half of the capsicum over the open flame of my gas cooker. 

Tip for taking the skins off capsicum is to cook them skin on, roasted, or charred as I did, and then put them in a plastic bag and close it up. They sweat and the skin just rubs right off. 

Anyways, after the veges roasted (roasting them reduces the moisture in them and intensifies the flavours) I chopped up what needed to be, threw it all in a pot and cooked it for around 20 minutes to just reduce the moisture (and intensify the flavours) and then puree it. 

I didn't use a recipe, just went off taste. I also added a little bit of brown sugar for a hint of sweetness.

That sorts me for a nice warm lunch for the next few days, and used up our fresh produce. BTW, it's really good. I split my batches into 2, and added a dash cream to one.  For the batch without, I might throw in a heaped teaspoon of sour cream, but no matter which batch I eat, I'll be throwing in some fresh basil.

Kenji Alt-Lopez has been posting 3 POV cooking videos a day at the moment, they have been pretty cool in case anyone else is interested.

One thing I have found interesting, is the difference between produced videos where everything is pristine, clean and done in a perfect manner, vs when someone just cooks in thier home kitchen. His style at home definately reflects the reality of my own cooking.

I'm currently using an old recipe that's a firm favourite of mine and I'm happy to share: 

Ingredients: 

2 x thickly sliced bread (multi-grain for those who prefer a healthy option) 

2 x thick slices cheese

1 x slice leg ham

Butter

Instructions: 

• Lightly butter bread on one side only
• Place cheese and ham in bread with buttered side OUTSIDE
• Pre-heat tosated sandwich machine or frying pan
• Place buttered side of bread onto preheated pan/machine
• Cook until golden brown or cheese is suitably melted
• Cut into triangles and eat before cooling to assist with roof-of-mouth removal

Expert Tip (this is only for the advanced cooks) 

If using a frying pan, you can also grate some cheese on the top of the bread to add a little extra "something" to the mix. 

I call this recipe a "Ham & Cheese Toasted Sandwich". 

networkn:

 

Yesterday I made a Pizza Sauce (Tomatoes, salt, pepper, loads of garlic, onion and a bit of stock, some fresh thyme) and we had left over. I roasted the tomatoes in the oven, with a head of garlic with the top sliced off, and half a capsicum, drizzled with olive oil, salt and pepper. I also quartered up an onion. 170c for 40 minutes. Grabbed a tin of tomatoes, a small amount of chilli flakes, and I blistered the other half of the capsicum over the open flame of my gas cooker. 

 

We are making Tom Sauce too.  More general purpose to sue as a base.  We have a tarragon plant which will die off soon, so using that.    

networkn:

 

Does anyone know where I could get a chunk of Picanha and Brisket (Trimmed ideally) delivered during the lockdown? Planning a decent Easter feast.

 

Meatbox is up and running and has brisket.

There are actually a number of online butchers up and running now. Check the meat section of delivereat. Might be more or less availability depending on your location.

littlehead:

 

networkn:

 

Does anyone know where I could get a chunk of Picanha and Brisket (Trimmed ideally) delivered during the lockdown? Planning a decent Easter feast.

 

 

Meatbox is up and running and has brisket.

 

There are actually a number of online butchers up and running now. Check the meat section of delivereat. Might be more or less availability depending on your location.

 

Thanks, unfortunately they are 3 weeks from being able to deliver, such is their backlog.

Thanks for the tips for the others.

I have to say, my Tomato soup was sensational :) I had it for lunch the past 2 days. It had the tiniest little bit of heat, what I'd say is the perfect amount where it adds a dimension to your meal but doesn't in any way affect flavour. I had it with heavily buttered fresh buns. My daughter, who gags eating tomatoes had 2 helpings as well to my surprise. 

If you have a glut of tomatoes, I honestly recommend trying to make soup, it's easy and great for a lunch.