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      Found 105 results

      1. 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.
      2. Sorry Ash for the misleading topic... It's not that sort of sausage fest. I made my first attempt at home made sausages this evening, here's a writeup :- Mexican Chorizo Sausages Similar to their spanish cousins the Mexican chorizo is a spicy pork based sausage. It uses chipotle and tequila to give them a very mexican personality. I got this Recipe from 'Charcuterie' by Michael Ruhlman & Brian Polcyn, an amazing book on salting, smoking and curing meats. However I did alter the recipe slightly to suit local ingredients and to add my own twist, because making sausages for the first time isn't quite daunting enough for a clown like me. These sausages could be cold smoked and cured, however as this is my first foray into the sausage world I decided to keep it simple. The recipe calls for diced pork shoulder butt, however all I could get on short notice was pork belly. It's got plenty of fat, so should keep the magic ratio of 70/30 meat to fat. 2.5kg boneless pork belly, diced 40g rock salt 2 Tb ancho chile powder ( use plain chilli powder if unavailable ) 1 Tb hot paprika 2 chiptle chilies ( i used dried, but could take them out of adobo sauce can ) seeded and crumbled. 1 Tb minced garlic 1 tsp freshly ground black pepper 1 tsp dried oregeno ( 1 Tb if fresh ) 1/2 tsp cumin powder 1 Tb onion powder 1 Tb Cocoa 45ml balsamic vinegar, chilled 45ml tequila, chilled 3 metres hog casing In a mortar and pestle grind your chipotles and salt into a fine powder. Mix all ingredients except for the vinegar and tequila. Grind the mixture into a bowl set in ice. Mix this with the vinegar and tequila until it's developed a uniform sticky appearance ( about a minute on slow in a kitchenaid with a paddle attachment ) Saute a small piece of mince and taste, adjust seasoning if you feel it needs it. Using your sausage maker stuff the hog casing with the mixture and twist into 6" sausages. Refridgerate overnight, then eat, or freeze them.
      3. Delicious food!So simple recipe!Would you like to have a try?
      4. Good mood today!Let’s share together!So delicious Fish Filets in Hot Chili Oil!How do you think?
      5. 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?
      6. 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.
      7. 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
      8. Son in nlaw gave me a belated birthday present. Some good feeds coming up. Cheers Ray
      9. 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
      10. 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
      11. I've wanted to have a crack at making fish stock for a while but I've never got around to it. After bagging a smaller WA dhufish with a mate a couple of weeks back I decided to have a go. I didn't follow any real instructions for the stock, just took a few tips from different sites: threw oil and fennel seeds into a pot and cooked them to release some flavour, dropped in some onion, celery and carrots and let them sizzle for a bit before putting in the dhuie frame, water and some white wine. I let it boil for maybe 3/4 hour before straining it all through a pillow case. Once it had all cooled I put it into a couple of plastic containers and froze it. On Saturday I found a recipe for fish chowder online and pulled it all together using a fillet of snapper and a few slices of bacon instead of what the recipe suggested. It turned out pretty good to be honest, not too heavy a fish flavour, nice and light and definately one to do again. It was interesting going through the stock-making process; if anyone has any suggestions on making it better I'd be happy to hear from you. One question I had was - there is so much meat that comes off the head when it's boiling away, has anyone pulled this meat out during the process and kept it later for a soup / chowder or something similar? Cheers
      12. Just thought i would chuck this up and let every one know about this event.... It will be a great day /> />
      13. You will have to go to NSW to try these as it is not legal to keep carp in qld. /> Cheers Ray
      14. 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
      15. hi all can anybody give a recipe for pickled red claw and how long it will keep cheers Mary and snap
      16. 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
      17. I am hoping that someone can give me a bit of advice, sorry if I sound a bit stupid. I caught a decent size Flathead last night (55cm) and its the first time I have ever taken a fish home to try and eat it. By the time I got home I didn't have time to try and fillet it so had to chuck it in the freezer whole. Is is still going to be edible if I defrost it and fillet it? Someone has since told me that freezing it without gutting it has probably made it inedible. FYI, it was in my bucket without ice for about an hour at the most before it was chucked in the freezer at home. Any advice would be appreciated, i will be dissapointed and will feel pretty shit if I have killed the fish for no reason! Thanks!
      18. 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
      19. 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.
      20. 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 />
      21. 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
      22. 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.
      23. 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
      24. 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. />
      25. 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