Cooking and culinary tips/recipes

[Gen]

Not too, too hot. Use a non-stick pan. No need for oil.

I think that has been my problem..too hot and little oil.

 

I tried it last night again and ended up with melted cheese[emoji85]

[Captain Fastbastard Mayhem]

I think that has been my problem..too hot and little oil.

 

I tried it last night again and ended up with melted cheese[emoji85]

Also - fry it in a mix of butter & olive oil. Or on a griddle pan. 

[Letum911]

Salted and boiled. Just needs to cool down.

 

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The end result.

 

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Looking good there Mr Potgieter!! If you don't mind please post the link to the recipe you followed, I have found that not all recipe's online are equally successful.

 

On a different note, I tried my hand at Honey and mustard chicken with some tagliatelle pasta fried in burnt butter and sage sauce. Very tasty indeed!! 

Edited November 30, 2016 by Letum911

[Readsalot]

Fried liver, bacon and onion. Only my second attempt but quite pleased at the results.

 

http://i.imgur.com/xZromvw.jpg

 

[Readsalot]

My third attempt. Lamb's liver, bacon and onion in a red wine and balsamic vinegar sauce. Think I'm getting the hang of it now.

 

 

http://i.imgur.com/mPNHsvv.jpg

[DJR]

My third attempt. Lamb's liver, bacon and onion in a red wine and balsamic vinegar sauce. Think I'm getting the hang of it now.

 

 

 

I'm not a liver man! If liver was the only meat, I'll go vegetarian.

 

The only time I enjoyed liver was a fresh springbok liver rolled in whisky and course black pepper until it looked like a hedgehog, then braaied very quickly over very hot kameeldoring coals. But it might just have been the red Kalahari dunes, the wilderness, the company  and the rest of that whisky that made it taste so good. 

Edited January 18, 2017 by DJR

[Readsalot]

I'm not a liver man! If liver was the only meat, I'll go vegetarian.

 

The only time I enjoyed liver was a fresh springbok liver rolled in whisky and course black pepper until it looked like a hedgehog, then braaied very quickly over very hot kameeldoring coals. But it might just have been the red Kalahari dunes, the wilderness, the company  and the rest of that whisky that made it taste so good. 

 

It's very rich and has a distinctive taste, I must admit. I don't eat it often, but my brother bought half a lamb and he refuses to touch liver and kidneys, so I thought I'd give it a try. It's fun to experiment with, since frying the liver is pretty straightforward (like you said, quick and hot) but the sauce can be anything from sweet and sour to hot and spicy.

[Long Wheel Base]

My dogs and cats enjoy liver.............

[Readsalot]

My dogs and cats enjoy liver.............

 

So do ours! They prefer it raw, though. I'm not quite that... sophisticated.

[Tumbleweed]

I sometimes make a soup using chicken hearts and necks. It's delish.

[MTBeer]

peri peri chicken liver is a winner as well.

[Pants Boy]

Fired up the Weber Smokey Mountain this weekend. Ended up making pork butt, 4 chickens, some smoked boerewors as well as my own creation, choinkrooms (button mushrooms filled with cream cheese, wrapped in bacon, smothered in home-made Jack Daniels glaze and smoked for 2.5 hours)

[Long Wheel Base]

Fired up the Weber Smokey Mountain this weekend. Ended up making pork butt, 4 chickens, some smoked boerewors as well as my own creation, choinkrooms (button mushrooms filled with cream cheese, wrapped in bacon, smothered in home-made Jack Daniels glaze and smoked for 2.5 hours)

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Thats a lot of food. Your own creation sounds lekker.

[Pants Boy]

Thats a lot of food. Your own creation sounds lekker.

The chickens get cut up and chucked in the freezer. The pork is pulled and also put into baggies. Slow defrosting and very slow re-heating is essential though. No microwave! Ever!

 

Honestly, the choinkrooms are much better if it gets rolled in a lekker hot bbq rub before wrapping in bacon, and then have hot sauce basting rather than a sticky sweet one, but hey, the family is not big on hot stuff.

[Red Robin]

The Jack Daniels home made glaze sounds great.

I have goggled and there are quite a few variations e.g. varies from 1 table spoon of JD to 1/2 cup and one has onion powder and one has minced up onions.

Anybody have one that they have used successfully and would care to share it?

[Pants Boy]

The one I use.

 

    * 1 cup Jack Daniel's Whiskey

    * 1 cup tomato sauce (wellington's work well for me)

    * 1/2 cup dark brown sugar (I use treacle sugar)

    * 1/4 cup vinegar (plain old spirit vinegar is fine)

    * 1 tablespoon lemon juice

    * 2 teaspoons Worcestershire sauce

    * 3 cloves garlic, minced (I normally use crushed garlic from a tub)

    * 1/2 teaspoon dry mustard

    * salt and pepper to taste

 

It's runny, but firms up if left in the fridge for a day or two. Awesome on ribs, good on veggies, good on chicken (at the risk of repeating myself) and ok on red meat that's braaied.