Wayne Ryan's blog: cooking recipe

Showing posts with label cooking recipe. Show all posts

Monday, 26 November 2018

Dry Aged Venison Back-strap Wrapped in Caul Fat

Caul fat is one of the three varieties of lard and is a lacy membrane of fat that surrounds the stomach and other digestive organs of animals such as cows, sheep, and pigs. It's sometimes called fat netting, and in France, it is often referred to as crépine.

Venison backs-strap trimmed and wrapped in Caul Fat

browning the cover

out of the oven

Best way to describe it is a super tender eye fillet wrapped in crispy lamb loin chop tail skin off a smoking hot barbie. Yum

Monday, 22 January 2018

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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Wednesday, 31 May 2017

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.

Sunday, 16 November 2014

Zucchini Flowers

Yum . . . .

Sunday, 8 December 2013

Casa de Cerdo

Nikon D300, Nikkor 50mm f1.4D @ ISO 200, 50mm f1.4, 1/60 sec inbuilt flash

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Nikon D300, Nikkor 50mm f1.4D @ ISO 200, 50mm f1.4, 1/250 sec inbuilt flash

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Nikon D300, Nikkor 50mm f1.4D @ ISO 200, 50mm f5.6, 1/60 sec inbuilt flash

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Nikon D300, Nikkor 50mm f1.4D @ ISO 200, 50mm f5.6, 1/60 sec inbuilt flash

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Saturday, 26 October 2013

Good Wood

Just stacked 1 and 2 year old seasoned wood for the pizza oven ready for alfresco dinning this summer. what what them city folk do? Use non renewables I guess?

Sunday, 23 June 2013

Piggy

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Some eat it plain, some with spice

But everyone agrees its very nice

Some say with soy sauce its pretty good

Some like it smoked over hickory wood

Although it has died when it arrives

The meal and the the party comes alive

The people flock around to get some for their bowl

They begin to fight over the crackle, it gets way out of control

Although its very cold the oven is hot

This nourishing meal for vego's its not

In the middle of winter down here in the south

We are fussy about the food we put in our mouth

But we are lucky to get some on our fork

Its rich luxurious and crispy, moist and fabulously fatty . . . pork

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In the oven 10 hours @ 100° C

Nikon D300, Nikkor 50mm f1.4D @ ISO 200, 50mm f5.6, 1/60 sec 1x SB900 Nikon Flash

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After the first cooking those layers of fat have rendered off infusing through the meat making it tender soft and juicy. Ready for a roast in the wood fired oven.

Nikon D300, Nikkor 50mm f1.4D @ ISO 200, 50mm f5.6, 1/60 sec 1x SB900 and 1 x SB600 Nikon Flash

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Preparing the coals with ironbark and grey box gum logs.

Nikon D300, Nikkor 50mm f1.4D @ ISO 200, 50mm f5.6, 1/60 sec

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Enjoying a beer in the autumn sun while the coals form.

Nikon D300, Nikkor 50mm f1.4D @ ISO 200, 50mm f1.4, 1/3200 sec

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Nikon D300, Nikkor 50mm f1.4D @ ISO 200, 50mm f5.6, 1/60 sec 1x SB900 and 1 x SB600 Nikon Flash

Click on photo for larger image view

Nikon D300, Nikkor 50mm f1.4D @ ISO 200, 50mm f5.6, 1/60 sec 1x SB900 and 1 x SB600 Nikon Flash

Click on photo for larger image view

Nikon D300, Nikkor 50mm f1.4D @ ISO 200, 50mm f8, 1/60 sec 1x SB900 Nikon Flash

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Sunday, 13 January 2013

Total Fire Ban No, Pizza Oven Yes.

This is the pictorial process of making pizza from scratch with mostly home grown and authentic italian ingredients. Preparing the oven, needing the dough, making home made tomato base, buffalo mozzarella, our own dried tomatoes, basil for a Margherita and purchased pepperoni and pancetta for a carnivores version.