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      Found 93 results

      1. Cola Wings

        Delicious food!So simple recipe!Would you like to have a try?
      2. Fish Filets In Hot Chili Oil

        Good mood today!Let’s share together!So delicious Fish Filets in Hot Chili Oil!How do you think?
      3. Hi guys I am new here.I come from China.I want to post a delicious way to cook carp.But I don't know whether you like or not.How do you think?
      4. Keeping fish without an esky?

        Hello all I have been fishing a few times in the past without an esky/cool bag and caught a few legal fish and had nowhere to keep them. And i was wondering is there anyway of keeping fish for consumption without a esky/cool bag? and i don't like putting fish alive in a bucket because i find they taste not as good, more chance of going off, as well as it being much harder to fillet (for a beginner fillet-er). Also does anyone think this would work using a plastic shopping bag and an ice block: put the fish/s on the ice block and wrap the fish onto the block using the plastic bag until ready to fillet then do the same with the fillets? Thanks, i put this in the recipes and food category because i could not find a better category for preparing seafood for consumption.
      5. I have refining my sausage making lately and reckon I have it pretty nailed now. If the deer is good I think simple is better. Favorite recipe so far. Mince (3/4 Venison 1/4 Beef not lean). Garlic to taste. Thyme Secret filler... Oats not cheap sausage filler. Oats seem to really suck and enhance flavor and I have not had any oat made snags split. Each deer has tasted quite different from the other though so this is a very big factor as well. The one pictured was a young stag but it was out of the rut so no massive testosterone smell when cooking. The young buck Henry shot a while ago tasted awesome but smelt pretty strong while cooking. Not being a trophy but a food hunter I would opt for a younger Doe if given the chance to select. Cheers. Angus
      6. Baaaammmbbiii

        Son in nlaw gave me a belated birthday present. Some good feeds coming up. Cheers Ray
      7. Smoked honey, YUM, Brought a bottle of it from Swersey and what great stuff it is, Been having it on everything even a tomato and onion sanga.for lunch and fried eggs for brecky. We have gone through 1/3 of a bottle in a day. Cheers Ray
      8. Thai Fish Head Soup

        I have rarely used the frames and heads from the fish I catch however I have been making an effort to give it a try lately with some of the better fish I catch. I made a Spanish seafood broth a month ago, a seafood chowder a fortnight ago and last night Thai fish head soup with a coral trout and red emperor frame I had in the freezer. I found this recipe online and substituted the salmon for the frames I had. It turned out great however next time I will strain it for the boys as they did not like how difficult it was to eat. From the recipe. LAO FISH HEAD SOUP - TOM HUA PA PREP TIME 15 mins COOK TIME 30 mins TOTAL TIME 45 mins This Lao fish head soup is rich in savoury and sour flavours which are enhanced by the tomatoes, tamarind and a squeeze of lemon/lime juice. The addition of garden greens like rocket (or watercress) add a distinct bitter and herbal character to the soup, making it a soothing and satisfying complementary dish to a main meal. Author: Padaek Recipe type: Soup Cuisine: Lao Serves: 4 INGREDIENTS 3 Liters of water 1 kg of salmon fish head and frame (or other type of fish) 6 cherry tomatoes 100 grams of rocket 10 slices of ginger 10 slices of galangal 4 kaffir lime leaves 1 lemon grass 1 tsp of tamarind paste 5 cloves of garlic 1 spring onion 1 coriander 1 onion 1 chili 1 lemon (or lime) 4 mushrooms 2 Tbsp of fish sauce 1 tsp of salt ½ tsp of ground pepper INSTRUCTIONS First, prepare the fish head and frame. Cut the fish head off the body and then cut it in half (length-ways). Cut the fish frame into 5 cm pieces. Wash and clean the fish head and frame pieces thoroughly to remove any excess slime or scales. Be careful of the sharp bones. Prepare the vegetables – wash and halve the cherry tomatoes, wash the rocket, wash and slice the ginger and galangal into 10 thin pieces each, wash the kaffir lime leaves, wash and cut the head of lemongrass into thin slices, peel the cloves of garlic, wash the chili, wash and cut the root and stem off the spring onion and coriander, wash and slice the onion into eighths, wash and quarter the mushrooms, wash and slice the lemon/lime into wedges. In a pot, add 3 Liters of water, the chopped fish head and frame pieces, ginger, galangal, kaffir lime leaves, lemongrass, garlic, chili, root and stem of the spring onion and coriander, onion, salt, pepper, tamarind paste and fish sauce. Bring to the boil and simmer for 15-20 minutes. Stir gently occasionally and skim the surface of the broth with a spoon to remove any foam that has developed whilst cooking. Add the cherry tomatoes and mushrooms (and other optional ingredients). Adjust the flavours with salt, pepper and fish sauce to suit your liking. Add the rocket into the soup just before serving and stir through gently. Serve immediately in a large bowl and garnish with finely chopped spring onion and coriander leaves. Squeeze in lemon/lime juice for extra sour flavour if preferred. What you're aiming for is a balance of savoury and slightly sour fish flavour. Enjoy as a complementary dish in a Lao meal, and serve with hot sticky rice or crusty bread. NOTES Optional ingredients to add to the soup include other vegetables (eg: bitter melon, choko, okra, dill, fennel, etc) and other seafood (eg: prawns, clams, mussels, etc). MY NOTE ### I did not find it as strong as I like so I added the lemon quarters at 5 mins to go and 2 x tablespoons of Brown Sugar as well. Turned out rally nice
      9. Just thought i would chuck this up and let every one know about this event.... It will be a great day /> />
      10. Smoking fish - who does it?

        I know they are hard to light, but apart from that, does anyone have any thoughts about smoking fish? I have a few trevally fillets frozen after a recent charter trip that didn't yield much else and was thinking about smoking them because I don't particularly like the taste of them. Just saw Julian's (demarc) report on an overnighter where he says he smokes the trevally so thought I would see what equipment, fish and methods people are using. Thanks, Steve.
      11. Ok big question for anyone in the know... We have caught kingies off the rocks 4 separate times and have had a literal 50/50% success rate. The first time we kept one we were warned they go mushy when cooked but it turned out amazing. Then the second time it did back fire. Then another batch was good and the 4th time was awful again. To be honest I love eating fish when it turns out well, but in the case of an awesome sportfish I get a massive case of the guilts when its spoiled. we have been theorizing what makes the flesh mushy... * Lactic acid in the muscular tissue? * Not put on ice quick enough? * Did we wash it in fresh water? But we cannot find anything consistent between the failures and successes to draw upon. Would love to hear anyone's thought on this topic so when we do desire a feed, we can do an awesome fish justice. Angus
      12. pickled redclaw

        hi all can anybody give a recipe for pickled red claw and how long it will keep cheers Mary and snap
      13. Guys I wanted to give a quick review on a little toy I recently required. I have often toyed with the idea of getting a chriovac device in order to save fillets during mack season, tuna season, or for my extended stays at Straddy when we get a lot of fish. I am not a huge fan of freezing fish so thought, quite simply, this would be a better option. The food saver pro caught my eye because it is simple, small and a the bags are actually reusable (up to 30 uses) and to ease Tanya's one concern that are BPA free (meaning no toxins from the plastic leach into the flesh after extended packaging. Here are some pictures of my first use on some dart fillets from Straddy... Fillets. In the bag (just like a glad seal bag with a suction hole). The air gets sucked out in seconds. And walla, a half kilo and safely stored fish. To further my impressed nature Tanya and I had some dart fillets last night that have been stored for over a week without being frozen and they were perfect. Tasted like they do the day they were caught. I am keen to try this on other fish I like to eat fresh, but do not freeze well like Tailor. I have since been in contact with the supplier to get some more details to make this review as informative as possible: 1: The portable vacuum sealer retails for $59.95 and comes with a 1 year warranty. The vacuum bags are available in 5 different sizes and start at $12.95 for a 10 pack up to $20.95 for a 10 pack. They are extremely economical as they are re-usable for between 30 to 50 times. The Vacuum containers are available in 6 different sizes and start at $9.95 up to $18.95. On our website, you can choose items individually or take advantage of our "Ultimate Pack" which contains all Food Saver Pro items at a discounted rate of $135 with free shipping. We also offer a 14 day money back guarantee. 2: Our products are not available in retail stores and only sold at: or via phone on (02) 4357 2861. 3: Reusable vacuum bags and vacuum containers are all food grade, non toxic and eco friendly. The vacuum sealer is also ROHS compliant. Cheers! Angus
      14. Chilli Crab recipe

        Anyone got a killer chilli crab recipe still like them boiled but was talking it up to the misus on a killer recipe I have had and never used........ oops
      15. Sesame and fennel crusted yellowfin tuna with a chilli and ginger dressing. Recipe taken from Taste. It's a really nice combination, especially with the chilli dressing, but the flavour of the fish does get a bit lost in it all. Next time I'll try it like the image in the recipe, go a quick fry and then slice it into small strips or cutlets. Hopefully that will balance the flavours a bit more. 7.5/10.
      16. This is my mate from Piefection. he has created this master piece which will be available in limited numbers only on Australia day so if you want one of these bad boys get in quick!!! Crown Roast of Lamb Cutlets Pie />
      17. You will have to go to NSW to try these as it is not legal to keep carp in qld. /> Cheers Ray
      18. If you want the best pies in qld and probs australia go here. This is my ex housemates pie shop and the pies are out of this world literally. /> check them out. theyre open new years day for all your hangover cures aswell
      19. Smoked Trout

        Ginger and 5 spice Ocean Trout. Brine Mixture 3 teaspoons minced ginger 1/4 cup dry sherry 2 tablespoons regular soy sauce 2 tablespoons dark soy sauce 2 teaspoons sugar 1/2 teaspoon Chinese five-spice Smoked at 170f Mesquite soaked in Sherry. Myself also soaked in abit of Sherry (well my guts were) Tea leaves Time to smoke 1 hour 45 mins, I should have turned the fish over at half time but forgot. I also soaked the corn in the brine and left on the smoker for same time. For anyone that has not tried smoked corn, mmm this is really something yummy, even my wife loved it. With the smoked fish, it did not look the best when it came out but still tasted good, I think i should have smoked it for abit longer or added more wood, either still tasted pretty good. What you see is what I use as a charcoal chimney $4 at Kmart and they work just as well at the $30 ones, bugger paying $30. Before After Color abit weird but like i said, yummmm.
      20. Weber smoked pork ribs

        Yo, followed a link doobsy posted in response to Robins new smoker thread and I've been sussing out over the last week or so. With the storms about I've spent the arvo siphoning home brew into my guts whilst giving a recipe on the site a red hot go. So I've got three kilos of pork ribs trimmed and the membrane removed, rubbed with BBQ spice sitting over a tray with water in it. On the opposite side of the weber I've got some coals under a couple chunks of hickory smoking perfectly at 225 farehnheit , then after 4 hours ill brush it with some BBQ bourbon marinade and grill it on the gas BBQ meanwhile ill do some jacket potatoes on the weber and serve it all with bulk sour cream. This is as close as I can get to " last meal ribs. " as I can manage this arvo. If I remember I'll take a pic of the final product. Cheers
      21. How to clean a saucepan.

        Here is a handy hint on how to clean a saucepan after one of your culinary adventures goes pear shaped. For years I have used the bottom of a milk bottle or an ice cream bucket as a pee container in the boat. The only problem is that it frequently blows out. Judy was throwing out an old stainless saucepan that she had burnt black and even oven cleaner wouldn't remove it so I thought AH-AHA a new pee bucket for the boat so we took it up to Monduran and after 2 days use all the black had flaked off and the saucepan looks good as new. Strangely Judy does not want the saucepan back. :evil: Makes a great pee bucket with a nice long handle and I could also use it to boil the coffee water and heat soup in winter. Cheers Ray
      22. New Smoker

        Hey guys, I have brought this new Gasmate smoker, and its abit of a upgrade to the metho one I have, altho that is still great for hotsmoking fish. The question is, I have not really played with charcoal/heat beads much apart from camping. What would be best to use, heat beads or Charcoal, also where is a good place to buy Charcoal. Which one produces the least amount of smoke, as I don't want it over powering the smoking chips that I will be adding in. />
      23. Hey Guys, Was just wondering where does everyone buy there seafood? or could recommend a good place to purchase some and please no one say MONS seafood lol :cheer:
      24. Basa farming

        Bit of a re post for the new members, some truly amazing stats in the vid.Thank Christ I don't eat seafood />
      25. Duck Ragu...

        Well this is not "seafood" per se... However it does involve a water loving animal. Some AFOers who attended the 2011 Winter Camp may appreciate the revised version of the Duck i cooked then Seal the skin side first while adding some ginger and garlic to the bare flesh. I also throw in some whole spring onions at this point. No butter or oil needed as the rendered duck fat serves perfectly. Turn the breasts when skin is nice and crispy as pictured. Add the stalks of the spring onion diced up and a dash of soy (i use this instead of salt). Add black fungi (or Shi take if you cant get them) and swiss brown mushrooms, thyme and rosemary, 1/3 bottle of heavy red (Cab Sav, Shiraz etc), and a knob of butter. Turn down the heat and let simmer/slow cook for 2 hours. Close to the end of 2 hours make you pasta. We just used a simple pasta recipe with Spelt flour. Cut thickly or more technically in a "Papperdelle" style. Trim up some asparagus. I half shallow fry half steam these. Just use a small pan, small ammount of oil on a medium heat and put the lid on. Cook the pasta "Al dente" (about 3/4). This is essential even if you don't like Al dente pasta as I add the pasta to the pan with the rest of the ingredients and simmer for a further few minutes. This lets the pasta suck up heaps of the rich strong flavor created by the duck. Serve! Only addition bot previously mentioned is the Parmesan cheese on top. Don't need a lot though as there is plenty of flavor. All that is is left is to crack another Red, as the remaining 2/3's that did not go into the pasta has been well and truly consumed by this point and enjoy.