Happened by a chilli store in Olinda today, and they had Scotch Bonnet chilies, score! They had the banana peppers too but it was too expensive to buy.

Chilli recipe is on to cook now. I got those chipotle chilies in adabo sauce from USA Foods, as well as the cans of tomato sauce. Good shit. Forgot to buy some hot sauce but I guess I can use tobasco if I need it. Flavour seems like it's going to be great.

Quote:

Originally Posted by Random_Kiwi

The Movida Beef Cheeks turned out fan-fucking-tastic!!!



8 hours in the slow cooker on low, if you sneezed they damn near fell apart!

I added celery to the recipe, and it needed quite a while to simmer down the sauce, but as we had to make the cauli puree, it was pretty of time while sorting that out...if a super silky and particle free sauce is important to you, don't strain the sauce until after you've re-heated the cheeks through it as it was impossible to get the cheeks out with some bits coming along with them, and it was more or less pointless finely straining the sauce we when re-heating them, it just got all grainy again...no big deal, as you can see, presentation wasn't my fine point, but hot damn, they were AMAZING!!!

Hmmm, is it just the photo or is that real oily? With slow cook stuff there's usually a lot of fat slick on the top. I usually cook it the day ahead and get a fork and get all the solidified fat off the top. Not that I usually worry about my fat intake much, but if it's just sitting there on the top and so avoidable why not.

Chilli is absolutely superb! No point putting a pic as it looks like brown mush with brown pebbles in it

could a fork get fat off ?

Quote:

Originally Posted by Oblivia

Hmmm, is it just the photo or is that real oily? With slow cook stuff there's usually a lot of fat slick on the top. I usually cook it the day ahead and get a fork and get all the solidified fat off the top. Not that I usually worry about my fat intake much, but if it's just sitting there on the top and so avoidable why not.

All the recipes in my book say to let it sit for 5 minutes then spoon off the fat. I got a whole bowl full of fat from the beef, pork and veal bolognese I made.

^ fork will remove the fat if you let it all cool and it solidifies on the top of the liquid

Quote:

Originally Posted by Oblivia

Hmmm, is it just the photo or is that real oily? With slow cook stuff there's usually a lot of fat slick on the top. I usually cook it the day ahead and get a fork and get all the solidified fat off the top. Not that I usually worry about my fat intake much, but if it's just sitting there on the top and so avoidable why not.

It's a little from column A a little from column B me thinks, even the beans look to have a sheen to them, but it's the light....being cheeks, yes, it's on the fatty side, but no, it wasn't super oily/fatty such that you even noticed it when eating...it was just freaking delicious!

http://www.taste.com.au/recipes/1899...ppercorn+sauce

Made this on Saturday, super easy, super tasty!

I always let it rest and then spoon off some of the fat. DNW oily/fatty tasting sauce.

I find with things like Osso Bucco or Lamb Neck stew for example if doesn't really look or taste too fatty or oily...but i'm assuming it's there ..would love to think its all burned off but I doubt it with a lid on

Quote:

Originally Posted by Zodiac

I always let it rest and then spoon off some of the fat FLAVOUR. DW bland tasting sauce.

FYP

haha...not a bad idea, didn't have time to let it solidify/cool and really wasn't as shiny as the pic made it look.

Think I'm going to do a boned/rolled pork shoulder next...skin should slide off after cooking so you can whack that under the grill to crackle up, right?

Adding ice cubes is a quick way to solidify the fat, just means you'll need to reduce a little more

Quote:

Originally Posted by Random_Kiwi

^ fork will remove the fat if you let it all cool and it solidifies on the top of the liquid

Fuck that I want to eat my meal warm <_<


Ok while that chilli was nice, I wont be making it again (or without the chipotle if I do). I now understand the South Park "chipotle away" episode

Quote:

Originally Posted by Random_Kiwi

Think I'm going to do a boned/rolled pork shoulder next...skin should slide off after cooking so you can whack that under the grill to crackle up, right?

I'd remove it first and save it for later to crisp up. IIRC I'm pretty sure it breaks down a fair bit from all the moisture/heat inside the cooker so its no good to try and crisp up... could just be imagining that shit though its been so long.

making slow cooked pulled pork tomorrow ^-^ can't wait!

^ Like us know how it went and which recipe you used

Quote:

Originally Posted by Zodiac

I'd remove it first and save it for later to crisp up. IIRC I'm pretty sure it breaks down a fair bit from all the moisture/heat inside the cooker so its no good to try and crisp up... could just be imagining that shit though its been so long.

I remember catching Better Homes and Garden one time when they did a slow cooked should (casserole dish, not actual slow cooker) and they did the crackling afterwards by putting it in a frying pan skin side down...still held form, but yeah, trapped in a slow cooker for longer with that much moisture it could break down a bit

Quote:

Originally Posted by Random_Kiwi

^ Like us know how it went and which recipe you used

http://allrecipes.com/recipe/slow-co...s-pulled-pork/

this is the recipe I am using - will post here later on how it goes

I made a chicken korma curry on the weekend, first cooked it up on the stove but then had to go out so just transferred it to the slow cooked for around 5 hours - turned out awesome, had all the taste of a stove-top curry and tenderness of slow cooker (cream added at the end of course). Reduced the sauce down by just leavong the lid off the cooker for about an hour at the end.

PS. been trying to find beef cheeks for that dish for ages and every butcher I call is always out of them

Tell them to order you some then

My local gets them in bulk, cleans them up and cryo-bags them in 2's, pretty handy, but $18 a kilo is quite expensive for them I believe

I always read recipes saying take lid off to reduce sauce at end of slow cook ...... thing seems to be such a low heat even with lid on I've always assumed this would take forever

Cook on low, remove lid and put on high (remove meat and sit aside resting too, imo) and it reduces quickly enough.

Or transfer sauce to a frypan

And if you just want the sauced thickened into more of a gravy, take half a cup of the sauce out, stir in a tablespoon of corn flour into it, stir the sauce/corn flour mixture back into sauce while it's bubbling

liseyt - if you're in Sydney Glenmore Meats usually has heaps of beef cheeks and they're super cheap

Thanks UD but I'm in Perth... we only have like 5 butchers here. Well not really. But only like 5 good butchers here.

Just call a few days ahead and order them in.

no need to be cheeky brah

Quote:

Originally Posted by Random_Kiwi

Tell them to order you some then

My local gets them in bulk, cleans them up and cryo-bags them in 2's, pretty handy, but $18 a kilo is quite expensive for them I believe

18 bucks for cheeks....fuck me. You're in Melbourne right? Where is that from?

Also, I have a ridiculous Guilliame Brahimi recipe for cheeks if anyone wants it.

Post it up

Quote:

Originally Posted by Anselm

18 bucks for cheeks....fuck me. You're in Melbourne right? Where is that from?

Rainbow Meats in Camberwell Mall, nuff said, eh?

I called a couple of places in Brunswick where I live, but no dice, and it was tricky for me to get to them during business hours anyway so just grabbed them there

$5.95 per fucking lamb shank there, too!

Quote:

Originally Posted by Zodiac

Post it up

Will do next week , currently away.

Kiwi, that is bananas...never paid that much, not even at Prahran market, which is more expensive than god.

Sweet, will shop around when I next make it...because I WILL be making that again

How'd the pulled pork turn out, Kanni?

Quote:

Originally Posted by Random_Kiwi

Sweet, will shop around when I next make it...because I WILL be making that again

How'd the pulled pork turn out, Kanni?

Turned out very well, thanks! We set it overnight so woke up to nice BBQ / sweet onion smells in the morning. Coles didn't have pork shoulder so we used loin instead and still worked well

Just did some beef cheeks today. Deeelish. Meat just fell apart. Was able to cut one in half with the serving spoon. Leftovers tomorrow are going to be nice n tasty.

mum bought me a massive slow cooker so i am trying lamb shanks and beef cheeks ASAP!

Side note, how creepy are beef cheeks to touch raw! Really sandpapery and rough

I made this Donna Hay pork belly on the weekend. It was SO delicious, a nice twist on the classic pork belly with crackling. The bean mixture was fcking yum!

http://www.heraldsun.com.au/ipad/wor...-1226360302943

did you cook it in a slow cooker

nah in the oven in one of those cast iron pot thingos (lol forget what they are called). Was in there for 3 1/2 hours and I prob would have left it another half hour skin side up but I had hungry people waiting for their dinner (still looked exactly like the pic though!). You could prob do it in a slow cooker on high, you'd need a big pot though.

Made pulled pork on Sunday roughly following this recipe:

Ingredients:
3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic, unpeeled
2 to 3 chipotles in adobo sauce
1/2 medium white onion, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
Kosher salt
2 teaspoons dried oregano, preferably Mexican
3 3/4 cups low-sodium chicken broth
4 pounds boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper
2 bay leaves
1 cinnamon stick

Directions:
Put the ancho and pasilla chiles and the garlic in a bowl. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.

Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.

Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)

Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

I say roughly as fucked if I knew what those chillie types are/where to get them, just used a handful of assorted chillies from the super market and some chargrilled capsicum (from a jar ones) to add some sweetness.

Flavour wise it was the bomb! I reckon needs longer cooking on low though as it wasn't as tender/shreddable as I was expecting.

Also for added flavour, while I was schredding the meat, I put the liquid into a large saucepan and recuded it off until it was nice and thick and then stirred all the shredded meat back into sauce...helped with there slight dryness and made it taste amazing! Seemed such a waste not to use that liquid as the flavour was unreal

Daube of beef cheek (think the recipe is Guilliame Brahimi)

http://www.inthemix.com.au/forum/sho...#post394917469

350F for 2.5 hours is way too hot and fast for pulled pork. I'd set the oven around 90 C until it reaches at least 87 C internally (It won't be fall apart before this temperature). So much love for pulled pork.

I did 2 pulled pork recently with recipe I made up by mashing up a couple of online recipes....involved fresh squuzed orange juice and beer. damn nice

I used Dr. Pepper with my pulled pork, was pretty good. Gonna try using Phoenix honey cola next.
Also agree that 2.5 hours is nowhere near long enough, I think I gave mine 8 hours plus on low.

Apple juice/cider works well too. Nothing beats the pulled pork I had down south in America last year though. SO good. Sydney needs a BBQ restaurant STAT.

Want to try this recipe.

http://www.guardian.co.uk/lifeandsty...houlder-recipe

Quote:

Originally Posted by marksound

Apple juice/cider works well too. Nothing beats the pulled pork I had down south in America last year though. SO good. Sydney needs a BBQ restaurant STAT.

If you're ever in Melbourne there's one on Glenhuntly Rd. that's supposed to be good.

Big Boys

Did some silverside yesterday, it turned out well but the kids didn't rate it so I doubt we'll be having that again for while.

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Originally Posted by baax

Did some silverside yesterday, it turned out well but the kids didn't rate it so I doubt we'll be having that again for while.

I've never actually had silverside before...

i made a bolognese/ragout with the slowcooker the other week. was the best bolognese i have had in my life. sooo damn good. big punch in your mouth flavours of meat and tomatos and you could taste all the other flavours through it too. used oyster blade beef cut into 1-2 cm cubes and mushed the strands of meat throughout it. was sooo damn tastey!

Quote:

Originally Posted by kanni

I've never actually had silverside before...

Ever had corned beef? That's what silverside is.
Had it with cauliflower, beans, carrots and a cheese sauce, very nice