Bought a food dehydrator last week and had a go at making some beef jerky.

Got to say came out great and the first batch was polished off in one night whle a few of us were sitting around having a few beers. 

If anyone is thinbking about one (or is wondering what to get themselves for a xmas present), can recommend it .

I got a Sunbeam one from Good Guys cost $100.Has five trays (you can get extra ones) and holds about 2kg fresh meat each batch. 

Marinate meat, chuck it in overnight (about 12hours) pull it out and then in smoker for a few minutes to give it some smokey flavour (optional) .

Have picked a bucket of tomoatoes from the vegie patch and they will be chucked in tonight.  

Ok Guy's, if you haven't tried it, your missing out.

Sensational, we just had some Cuttly and stinky Pink Snapper from Carnarvonites back yard, with a chunk of filthy Rankin Cod.

This spice mix really lifts the fish without an overpowering taste or after kick.

Plenty of Sichuan pepper, Sarawak Pepper, salt chilli  and Lemon .

2 tblsp of cornflour to 2 tsp of spice mixed with seafood, or dry roast mix to release the oils and flavour, and sprikle on fish.

Gauranteed to produce wood!!!

Seriously get on board. I think this came from a shop in Margaret River, but google for distributors.

Been looking out for a good sized smoker for awhile now and found this one just in time for Exxy. Got it landed here for $299 (from Melbourne) which I think is pretty good considering a smoker box costs $100 and has a tenth of the space. MMMMMMMMMMMMMMMMMMMM........smoked Mackeral.

Can I smoke mackeral and then freeze it?

http://www.hark.com.au/GasSmoker.pdf

Hi People

A mate just dropped me a fresh caught southcoast Salmon.

Has anybody got the recipe that they had on the Just add Water Albany special???

They cold cooked the cutlets in the coolroom then BBQ them after.

Would love to try the recipe,no info was given during the program,unless I missed it whilst grabbing a beer.

Dinner tommorow nite!!!!

Andrew

Just pushing Pete further towards the sink.

Teriyaki Baldchin with Pak Choi on noodle

Dolphinfish on white bean mash with tomato relish

Baked fish with Cannelini beans, cherry toms and olives.

This isn't a true pickled fish more like a cold curry fish dish but it is delicious, it is a South African recipe, and it is taken straight from the book.

Ingrediants;

Fish;

2 kg of Yellow Tail fillets ( or any other fish with the same texture) cut into portions (not cubed) Dollies would be good Till.

Salt and freshly ground Pepper.

Curry Paste;

125ml Sunflower oil

3 Large Onions (thinly sliced)

200 ml brown Vineger

20 ml Sugar

5 ml Tumeric

10 ml Curry powder

5 ml Chillie powder

5 Bay leaves

Salt to taste.

To cook Fish;

Season fish portions with salt and pepper. Heat oil in a deep frying pan and fry fish for 5 minutes on each side, or until medium brown. Remove from oil and drain.

Sauce;

Cook onions, vinegar, sugar and spices in a saucepan until well blended, 5-10 minutes. Add salt to taste. Place drained fish slices in a deep dish and cover with onion mixture. Allow to cool and store covered in the refridgerator for 24 hours before use to allow flavors to develop. Serve with fresh buttered bread. Serves 4-6.

............or one

i'm sure there is an easy way , but i'm making really hard work of it

whats the trick?? 

Lovely problem really, so far;

Linguine with Fresh Tuna, Tomatoes and Lemon

It rated very high, its good because you can cook it a little more for the squeamish, or at least claim too.

Tonite's was sashimi tuna dipped in a mix of mayo*,soy and wasabi. Otto, my 2yr old, insisted he didn't want any which was very unusual for him, that was until we seemed to enjoy it, and then he wanted all of it! Funny kid, I showed him the mostly whole tuna and he watched me cut it up; "oooo look MUSCLES INSIDE!!!"

* Not that praise crap or anything, best foods or else! 

Or also know as the Steamed Fish recipe.



Try this only with very fresh fish.  Do not attempt with anything that has been frozen before.



Here are the key items required for this dish







Fresh coriander, a tomato, preserved plums, salted vegetables, soft tofu, sesame oil and some Braggs or light soy sauce.



You will also need a clove of garlic and a couple  slices of ginger (not in the picture).















Pluck a few leaves off the coriander and place in a bowl of cold water to keep it fresh.  Cut off the roots and place the rest of it into the steaming dish.















If the fish is thick, make a couple of cuts down to the bone so it's easier to cook thru. Take the preserved plums and mash then in your hands and spread over the fish, including the belly area. Place some of the salted veg below the fish and the rest over the fish.















Add the tofu, then tomatoes.  Chop some garlic and slice some ginger and sprinkle over the top.  















Start heating up the wok, making sure there is plenty of water in there, so you don't have to add any later.  If you are steaming a large fish, you might need a big wok or steamer.  This wok is 55cm in diameter.



Make sure the water is really boiling before putting the fish in to steam!















Once done (timing depends on the size of the fish, this one took about 10 minutes) remove from steamer and garnish with the fresh coriander you put aside earlier, and serve.















Dinner was simple this evening, just the fish, some cabbage and carrots with brown rice.

Hi, all. Just wondeing

What is the best way to...

Boil crabs (basic)

BBQ crabs

and if anyone else has awesome crab recipies.

I've never cooked them before and i want to impress some visitors from the U.K.

Years ago an old timer told me to deep fry Dhuie swim bladder ( the white bit) and also the scales he said they come up like prawn crackers. Has anyone tried this?

anyone know any good batter recipes for deep fried squid rings???

Baa Baa-a-a-a-a-a-argains

$20 for 10 shanks
$5 kg Lamb legs
$10kg Lamb Loin chops
$13kg Lamb Frenched cutlets

and loads of other stuff I can't remember
If your saying 'so??'.... better let 'she who shops' know

prices are only for 7 - 11am today and tomorrow.
Morris Place butcher in Doubleview NOR

hi guys

i always egg and flour/crumb my fillets then fry but i wanted to try baking

anyone got any good toppings for baking on fish ??

Alright chefs; after some tips on the full prep of Sushi. Best fish, different preps for different fish etc 

Rice prep, sauces etc.

Maybe a Sushi KISS (keep it simple stupid) - you know, for that quick prep and snack inbetween reel screams when trolling or when camping.

Cheers Pete

FIGJAM!

A bag of squid tubes and less then 30 minutes to get dinner ready.  Hmm, what to do.

Came up with this little beauty

Sorry about presentation; but we had to get started before it cooled to much.

Lettuce, small slices of tomy, bit of cuey, sliced olives.

Tubes coated in sweet chilli and chopped garlic; into the hot wok (in batches).

Squid into salad immediately, toss, abit of cracked pepper and rock salt, serve.   Might add a few seasame seeds for Friday nights.

Cheers Pete

Sesame crusted seared Ahi Tuna with Wasabi Mayonnaise

TUNA

1/2 kg Sashimi-grade Ahi tuna loin (lol…or in my case a bit of ‘blue’ out of the freezer)

1/4 Cup sesame seed oil

6 Tablespoons sesame seeds

2 Teaspoons coarsely ground black pepper

1 Teaspoon ground sea salt

2 Tablespoons olive oil

MAYO

1 cup mayonnaise

1 Tablespoon Wasabi paste

1 Teaspoon chili sauce

1 Teaspoon sesame oil

½ Teaspoon soy sauce

Alternatively, for those who are travelling light, just the Mayo & Wasabi is pretty damn fine

METHOD

Mix all the mayo ingredients together and put in fridge till needed.

Cut tuna into quarters lengthwise (like big sausages)

Pour sesame oil over tuna: turn to coat evenly & refrigerate 30 minutes.

Mix sesame seed, pepper and salt on a large plate. Coat tuna with sesame seed mix, pressing firmly so mixture adheres to the tuna.

Heat olive oil in large skillet on high heat. Add tuna: sear 2 minutes per side. Remove from skillet; set aside to cool, then cut into 1cm slices and serve with the Mayo

Honey Chicken

250 g breast fillets

60 g honey

3 g sesame seeds

Marinade:

3 ml rice wine

3 ml ginger juice

1 egg white

40 g cornflour

sesame oil, few drops

salt, pinch

50 ml water

Batter:

40 g cornflour

10 g custard powder

100 g self raising flour

20 ml oil

200 ml water

Method:

Cut meat into large dice (2 cm). Combine with marinade and set aside.

Mix batter and double deep fry chicken in hot oil until golden brown.

Stir fry chicken with honey and stir in sesame seeds.

I need a recipe for both of these fish and any advice as to how to prep them????

Thanks,

Freedom Won

First of all......find yourself one of these babies

4 thick, skinless fillets, about 140g each
50g fresh white breadcrumbs
finely grated zest of 1 lemon
25g Parmesan, freshly grated
1-2 thyme sprigs, leaves stripped
sea salt and black pepper
1-2 tbsp olive oil
lemon wedges, to serve
 
Heat the oven to 220C.
Place fillets, skinned side up, on a lightly oiled baking tray.
In a bowl, mix together the breadcrumbs, lemon zest, Parmesan, thyme and a little salt and pepper to taste, Stir in a little olive oil to combine.
Spread the breadcrumb mixture evenly on top of each fish fillet.  

Bake in the oven for between 7 minutes and 12 mins (depends on the thickness of the fish) The topping should be golden brown and crisp and the fish flesh is opaque - you will be able to push a fork through without any resistance......MMmmmmm
Pretty yum on Cods as well....actually, probably pretty good on most fish :)

Just wondering if anyone has any tips/recipes for doing cray mornay.  Thinking of doing some up tonight.

Cheers,

Adam

Well, after spending most of the day with Dave yesterday, I owed my lovely wife some browny points, and felt in a rare mood to do some cooking (I love Cooking, but like all things when you have the opportunity to choose the event, I have to do it when I'm 'in the mood (inspired)).

So, not wanting to freeze the salmon from yesterday, salmon was on the menu.

SALMON ROLL (I just made it up as I went along - with some cooking basics et all, the sauce and crumbing technique etc)

Ingredients (based on 6 fillets)

* 2 salmon fillets per person.

* 3 tea spoons of butter or margarine

* 1 tea spoon of flour

* 150 ml of milk

* bread crumbs

* flour

* 3 eggs

* 1 tea spoon of red curry paste per fillet

* 1 tea spoon of mustard (to your taste as per variety)

* Equal to one tea spoon of camenber (sp) cheese

* Lime or lemon juice

* Paprika

* Tooth picks

THE FISH

1) Baste the inside of each fillet with the red curry paste, using the back of spoon to cover thinly and completely.

2) Place a strip of cheese just in from one end.

3) Roll the fillets and secure with tooth picks.

4) Crumb (for the uninitiated, roll in flour (making sure to seal the ends), dip in beated eggs, roll in bread crumbs)

5) Quickly fry in deep (healthy) oil.

6) Drain onto kitchen wipes.

THE SAUCE

Into a modertaley hot saucepan, add the butter/margarine. When just melted, add one tea spoon of flour and mix together over a high heat - ensuring a sand like colour to indicate the flour is cooked. Drop the heat and gradually introduce the milk and stir until the sauce thickens slightly, then add the mustard and fold in.

Serve the crumbed fish with your preferred accompanyment(s) , top with the mustard sauce, and dress with paprika. Trickle lime/lemon juice.

Yum!

Dhufish Pasta;

4 cloves of Garlic (purple variety is the best)

1 Tablespoon of butter

600ml of cream

4 Tablespoon chopped of Dill (less if dried) This should be in all fishos gardens.

Half an onion (chopped finely)

1 Packet of fine speghetti (if the packet says 8 minutes cook for 6 and wash with cold water straight away)

3 Tablespoons of oil

500ml of Dhufish stock (you decide on this but start with this)

Directions:

In a pan, fry off the onion with the oil and butter (do not let the butter burn) so slowly cook it off.

Add the Garlic and ramp up the heat, when you smell the garlic add the frozen Dhufish stock and let this melt and reduce by half. (the more stock you reduce the stronger the flavour)

Once you can smell the Dhufish add the cream and the Dill and let it warm through now add the speghetti and cook for the remaining time (2 minutes)

Let me know how you go I hope you like The fish as much as it's flavor.

While working with a couple of other blokes on a salmon fishing team once a week we would each take a couple of fish home,experiment at new recipes for salmon patties and take the results with us for lunch the next day for comments.This recipe is one that got the best comments.

Fillet two salmon,cut the flesh into chunks,place in a large pot with enough water to cover and boil/simmer for about 10 minutes or untill chunks start to break up easily.
Working on a mix of 60%fish/40%mashed potato, peel,dice and boil enough spuds in another pot.

Dice up 1 or 2 brown onions according to taste.Beat a couple of eggs in a bowl for dipping the patties in later.

When fish and spuds are cooked,drain off water and using plenty of elbow grease thoroughly mix the two lots together adding 2 eggs,the chopped/diced onions and about half a cup of grated parmissan or another strong cheese.Form into patties of a size of your picking,dip into the beaten egg and roll in bread crumbs.Cook in a frying pan or deep fryer untill golden brown then sit back and tuck in

Bought a smoker the other day and tried it out with some YTK... sadly, was not impressed! I was using the Mako Jam flavoured wood chips.

Does anyone smoke fish a bit? Got any advice you could pass on? - e.g. methods, best fish to smoke, best flavours to try... Any tips/hints appreciated.

Cheers

gday peoples,

me and my mate went fishing today at woodys we done ok few skippy small pinkys(released)

also we managed to score a couple of ockys around 2kgs each on me rod

now that we have these yummy 8 legged friends i need to know does any one no how to pickle these suckers

Hi Crew,

Got a new small deep frier for chrissy and want to do up some fish n chips tonight.  Anyone got any tips for best results or different variations to try as I'm not too sure as to what to do and can't be bothered reading the instructions (even though I probably should)

Cheers,

Adam

How do U guys and girls cook your fish, today we tried home made chilli beer batter

Tommy’s chilli Beer Batter

3/4 cup of self rasing flour
1/2 cup of corn flour
pinch of salt
1/2 tea spoon of chilli
1 stubbie of carton mid beer
1 egg
Fillets: Herring and Tailor are used

hint: chilli, get the ones out of the noodle packs

Mix together the self raising flour, cornflour and egg yolk, slowly adding beer until the batter has the consistency of pouring cream.
Make sure the batter is beaten thoroughly and there are no lumps then add chilli and mix well.

(Tip: for extra crispy batter, beat the egg white in separate bowl until fluffy. Fold into the beer batter mixture.)

Wack on the deep fryer and let it get hot, lob in your batter fish fillets and watch them cook, Cook for 4-5 minutes, until crisp and brown.
Remove with slotted spoon and drain on paper towel. server hot with fresh salad, sit back and enjoy with a chilled beer in hand.

image is last nights Herring and Tailor caught

TT ( karl )

Was on Iron Chef the other night - the japanese are big on this?

Does anyone eat the roe of anything local?

P

Just curious what you guys do when cooking your crays?

I have only done the boiling method and eaten hot with a little butter, salt and pepper, or eaten cold with island sauce, or Cray thermadore

One of the blokes i know steams his!?!?? not heard of this before

Does anyone have any good cray recipes? is doing them on the bbq any good?

Cheers

Bodie