The search for Inspiration

urbangriller · Post by **urbangriller** » Wed Dec 11, 2013 5:23 pm

I'm a bit bored with the same old thing, so I’ve started looking at interesting cookbooks for inspiration, this one is interesting, but it’s missing a couple of recipes I want!

...Not to worry, I just ordered one that has got what I’m looking for!

Chris

Smokey · Post by **Smokey** » Wed Dec 11, 2013 7:40 pm

Sometimes Ya just gotta do what ya gotta do.
That is one cool coffee table book

titch · Post by **titch** » Wed Dec 11, 2013 7:50 pm

Very Timely.
I have some South Africans as guests on Saturday, I was wondering how to impress the braai masters.
We need to honour a very magnificent man

Guess Chicken and Lamb is lame at the moment

urbangriller · Post by **urbangriller** » Wed Dec 11, 2013 8:03 pm

titch wrote:Very Timely.
I have some South Africans as guests on Saturday, I was wondering how to impress the braai masters.
We need to honour a very magnificent man
Guess Chicken and Lamb is lame at the moment

Get some Roo Titch!
Nelson liked, Umleqwa (farm chicken), ulusu (tripe), and amasi (sour milk) are among his favorite foods. His chef since 1992, Xoliswa Ndoyiya, published a cookbook with his favorite recipes.
http://www.amazon.com/dp/0986996815/?tag=vglnk-c880-20

Have a look at this: http://www.theguardian.com/lifeandstyle ... uth-africa

Chris

titch · Post by **titch** » Wed Dec 11, 2013 8:05 pm

I was thinking Zebra Brisket, they are Black and White striped cows aren't they?

Nath · Post by **Nath** » Wed Dec 11, 2013 9:35 pm

Hmm interesting, I have an Africa trip booked for late next year

Nath

Angryman65 · Post by **Angryman65** » Thu Dec 12, 2013 10:01 am

Even though I should have stopped before I needed glasses I can just make out the bacon wrapped kangaroo recipe and will have a crack at this over Christmas and see how it goes.
Rest look interesting also, would emu work as well as ostrich?
Gotta love Australia, the only country in the world that can eat it's coat of arms.

urbangriller · Post by **urbangriller** » Thu Dec 12, 2013 10:16 am

Angryman65 wrote:Even though I should have stopped before I needed glasses I can just make out the bacon wrapped kangaroo recipe and will have a crack at this over Christmas and see how it goes.
Rest look interesting also, would emu work as well as ostrich?
Gotta love Australia, the only country in the world that can eat it's coat of arms.

Yep, Umu is Osterich!

I've had Emu terrine before, it's fantastic!

Chris

Angryman65 · Post by **Angryman65** » Thu Dec 12, 2013 10:34 am

urbangriller wrote:
Angryman65 wrote:Even though I should have stopped before I needed glasses I can just make out the bacon wrapped kangaroo recipe and will have a crack at this over Christmas and see how it goes.
Rest look interesting also, would emu work as well as ostrich?
Gotta love Australia, the only country in the world that can eat it's coat of arms.

Yep, Umu is Osterich!

I've had Emu terrine before, it's fantastic!

Chris

Thanks Chris,
Will be passing through Canberra next week so I'll call in at the specialty butchers and grab a bit of emu and try it. Might even do a smoked roo fillet and a bacon wrapped emu for the traditional Australia Day party along with the customary prawns and a few snags for the kids.
Flag boardies, wife basher and a couple of cans and i'll be in touch with my inner bogan.

urbangriller · Post by **urbangriller** » Sat Dec 14, 2013 7:05 pm

Digging through the cookbooks, thus one from 2002 (4th edition, so earlier than that!).
Published by Southern Sisters Publishing
South Carolina
It's full of classics from the chefs of the area and is a snapshot of what the restaurants were doing at the time.

Cheers
Chris

urbangriller · Post by **urbangriller** » Mon Jan 06, 2014 5:07 pm

The Lovely Kate Krukowski Gooding just sent me a signed copy of her new book! It will be highly prized in my collection; you don’t get too many like this!

I’ve posted a few recipes, maybe someone would like to try them out at the Port Macquarie Comp?

Kate has written some great cookbooks including Simple Gourmet Lamb and 50 ways to eat Cock, a great recipe book for when your rooster is getting a bit past it, or maybe just woke you up one too many times!

Check her out: http://www.blackflystew.com/author.htm

Cheers
Chris

Smokey · Post by **Smokey** » Mon Jan 06, 2014 11:11 pm

Im speechless, As an old beaver hunter Id just leave em dead where shot, Now you tell me I can eat BEAVER?? Not sure if I should say eww or yum

gnol · Post by **gnol** » Mon Jan 06, 2014 11:35 pm

Smokey Mick wrote:Im speechless, As an old beaver hunter Id just leave em dead where shot, Now you tell me I can eat BEAVER?? Not sure if I should say eww or yum

Hey SM, I eat beaver all the time. I ....errrrr wait.
I mean I have often wondered what it tastes like.

Seems like it is a popular dish.
From one site I searched.

Beaver is a fine textured red meat. Fat deposits are found outside or between muscles, much like venison. While the meat will not dry out while cooking as fast as venison it
Read more at http://www.cajuncookingrecipes.com/wild ... sMb71ji.99

urbangriller · Post by **urbangriller** » Thu Jan 23, 2014 3:27 pm

All I have to do is get out and catch one! Might need a Ranch Kettle though!

Chris

gussigan · Post by **gussigan** » Thu Jan 23, 2014 4:17 pm

Build a massive rotisserie when you catch one!

Aussie BBQ Forum