Squeeky Cheese Curds and Canadian Poutine

Made my first cheese this week, Squeeky Cheese Curds. See video below for a version of this.

I'm surprised how easy this is if you have the right stuff and some time.

Then I decided to make some Poutine a Canadian junk food. “Poutine” is Quebec slang for “a mess.” See video below for the lowdown.

My cheese curds. Yum.

My Poutine. Mmmm OK

Making Squeeky Cheese Curds (Canadia)

 Making Squeeky Cheese Curds (Aus)

 

Canadian Poutine

Best Type of Cows Milk For Cheese Making in Aus

Hunt, Catch, Cook. Flake, Squid and Venison Week

Warning: You Are About to Look at Pictures of Food

 Flake

 Squid

Venison

Japan Food

If you don't like seaweed, fish, noodles or rice you may struggle. But its all reasonably priced and delicious. You can always go to Macca's or KFC.

The obligatory sushi, even cheaper than Oz.

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Yes, you can but and individual soft boiled egg in 7-Eleven.

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Wagu Beef set in a Tonkatsu style,panko crumbed deep fried served with shredded cabbage, rice, miso soup.

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Udon noodles

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Ramen

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Just a few of the many flavours of Kit Kat, Baked Cheesecake, Strawberry and Saki.

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A fish restaurant.

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Meals are very reasonable, $10 to $15 for a main course.

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Sustainable Table Venison Salami

Progress from my previouse post -  http://wfrblog.blogspot.com.au/2018/01/sustainable-table-venison-steak.html

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The venison salami is now ready and tastes great in plain and chilli.

The finished product.

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 The source

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Day 1 fresh made salami

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 Packing the product

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With its friends jerky and dried apricots.

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Eggplant Parmigiana

The aubergine (also called eggplant) from my garden

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INGREDIENTS

• eggplant, thinly sliced
• bocconcini cheese
• tomato pasata sauce
• olive oil
• Fresh basil leaves
• Fresh grated parmesan cheese
• fresh white breadcrumbs

METHOD

Preheat oven to 200°C. Lightly grease a baking dish. Heat a barbecue or chargrill pan to a high heat.

Brush both sides of eggplant slices with olive oil. Grill eggplant each side until charred and tender.

Remove to a plate. 

Put a layer of eggplant on the base of dish. Add a layer of tomato pasata sauce, basil, parmesan and bocconcini cheese. Repeat until all egg plant is used up.

Top with breadcrumbs. Spray with oil. Bake, uncovered, for 25 to 30 minutes or until bubbling around the edges and bread crumbs are golden brown. Stand for 10 minutes. Serve.

 The bounty

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And a little cucumber . . . 

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Harvesting Organic Free Range Meat

 Ethically and humanly harvested on private land.

 Cryovac'ed and ageing before further processing.

Steaks, roasts, sausages, salami and jerky.

Salted hide ready for the tannery.

Free Range Organic Venison

Aged Sambar backstrap with cream and parmesan scalloped potatoes, wild mushroom medley and brussel sprouts.

 Wild mushroom medley

 Cream and parmesan scalloped potatoes

 Aged Sambar backstrap

Brussel sprouts

Venison Jerky Time - Sustainable use of Free Range Organic Meat

Sweet and Spicy Venison Jerky

 Trimmed Venison

 Some of the venison marinating in the bag at bottom and other cuts 'tenderising' and aging before freezing above.

 The new 10tray food dehydrator, $119 bucks free delivery from the Bay of E 👍

http://www.ebay.com.au/itm/-/252931484787?roken=cUgayN

 Loaded up

Ready to go 4-5 hours

Thanks Matty Boulton for this recipe.

Venison Marinade for Sweet and Spicy Venison Jerky

Equal parts Soy sauce and Worcestershire  sauce.

• 500 ml Soy sauce
• 500 ml Worcestershire  sauce
• 125 ml Teriyaki sauce
• 2 x Tea spoons of Wasabi
• 60 ml (I bottle) Smoked Chipotle Tabasco sauce

Enough for about two kilos of meat.

Method:

• Mix together all the ingredients.
• Add the venison strips and toss to evenly coat. I used a large plastic bag.
• Marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade.
• Remove the venison strips from the marinade and squeeze off excess.
• Arrange the venison on the racks of a food dehydrator so that it does not overlap.
• Dry the venison on high until dry but still pliable, about 4 - 5 hours.
• The jerky should bend without breaking.
• Completely cool in an well ventilated space before tasting or testing for dryness.
• Most recipes recommend allowing to air dry for up to a week before storing.
• Store in an airtight container, vacuum seal or in resealable plastic bags.

Yum 😙

If you don't have a food dehydrator, you can also place it in a 80 degree C oven for 6 to 8 hours. Never tried this.

Happy Australia Day (yeah maybe change the date)

The Constitution of Australia came into force, on 1 January 1901, maybe this is a more appropriate day? not sure. What about May the 8th, or May 8 (MAAAATE!).

Anyway herb crusted rack of lamb, baked veggies and some really nice bread fresh baked to my older brothers recipe.

Happy Australia Day!

Zucchini Flowers

Yum . . . .

Queen Victoria Market Melbourne