Hi Vicki
The pintxoa were a Miguel recipe from last nights "Luving Room" show. We just
had them on lettuce leaves - definite finger food keeper.
Re the beef cheeks - we had an Aussie foodfest just before you joined. We all
met up at a apartment rental suites and did our stuff entree and main each. Way
too much food. Anyways, i did a Neil Perry beef cheek braise of aromatic Asian
ingredients, and it was the last dish. Sat in the oven on very low for hours
on end, and filled the whole block with this amazing aroma that everyone in the
whole block kept remarking on. Justin may remember? He (without Therese) turned
up later for a little while and i remeber he asked what that fantastic aroma
was on arrival - our first in person meeting.
Can post if ur interested - dried red dates, lily buds, ear mushrooms, sesame
paste among the exotic ingredients.
Cheers
Steve
________________________________
From: oz-food-bounce@xxxxxxxxxxxxx <oz-food-bounce@xxxxxxxxxxxxx> on behalf of
Vicki Taylor <vicki@xxxxxxxxxxxx>
Sent: Saturday, 9 April 2022 4:15 PM
To: oz-food@xxxxxxxxxxxxx <oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: Food!
Hi Steve,
That looks like it’s going to be delicious! I had to look up pintxos. Can’t
wait to see how they turn/ed out!
The beef cheeks are finally fall-apart tender. I’m with you about the pressure
cooker, but for some things oven browning is a definite flavour boost and I
wanted to try as per the recipe first. I think I would still do it this way
again. It tastes AMAZING. I just need to allow more time (or not plan it for
lunch, rather intend it for the following day from the get-go).
I’m definitely going to use some as a pasta sauce. Change things up a bit so it
doesn’t feel like same-old-same-old every time we reach into the freezer!
Vicki. :-)
On 9 Apr 2022, at 3:33 pm, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
Oh yes...nom noms :-)
That's why i use the pressure cooker now for braising. Leftovers great for a
pasta sauce too.
<20220409_153030.jpg>
Pintxos marinated. Time to cook.
Steve
________________________________
From: oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>
<oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>> on behalf
of Vicki Taylor <vicki@xxxxxxxxxxxx<mailto:vicki@xxxxxxxxxxxx>>
Sent: Saturday, 9 April 2022 3:04 PM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
<oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>>
Subject: [oz-food] Re: Food!
Ooh that looks great, Steve!
We were having beef cheeks
(https://www.maggiebeer.com.au/recipes/slow-braised-beef-cheeks-in-barossa-shiraz<https://urldefense.com/v3/__https://www.maggiebeer.com.au/recipes/slow-braised-beef-cheeks-in-barossa-shiraz__;!!Nd8K6TfUt9jcQpcU_mCx!7gBQD_XSQu36V7WkpZtxaVy33P86BE2U-D5iJ3VGtkQfI_yM0snZdYgb-eY5r_0kaVAxRZqt$>
– OMG 2 kg meat – we’re going to be living off this forever!) but it has taken
so long in a very slow oven it’s still there 6 hours later! I gave up on eating
it for lunch today and we ate out ha ha. It’s probably ready now (was bordering
on it an hour ago) so I might wander down and check. But it’s tomorrow’s lunch
now!
Vicki. :-)
On 9 Apr 2022, at 2:12 pm, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
<20220407_190342.jpg>Confit duck and Ozfood best practice roast spuds.
Tonight salmon and prawn pinxos ala Miguel, then prawn Okonomiyaki
What's everyone cooking out there?
Cheers
Steve
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