Tuna

This was my first time cooking Tuna! And subsequently, I seem to have overcooked it; so instead of a nice rare interior, it was… not.

Anywho, put two tuna steaks, in the hottest pan you can muster; and cook for about a minute on each side.

We had rice and spinach to accompany. Aside from the not-rare-enoughness of the tuna, all was good.

Boned

Sometimes you take photographs of what you’re about to eat. And sometimes none of the photographs turn out as you’d hope. Sometimes, there’s carnage that is just about worth taking a picture of.

This (was) part of a frenched pork roast. There wasn’t anything done to it that was especially special; but gosh, it was delicious and marvellous to carve.

Chili Con Carne

Cyrus and myself have been eating our way through a pot of chili con carne. We used the Alton Brown pressure cooker chili recipe, sorta, as a general guide.

There were two principle differences: We didn’t make it in a pressure cooker; and we didn’t use chipotle peppers or adobo sauce (there are rumors that I may have forgotten to include tomato paste as well, except I don’t think it ended up being a principle difference).

Instead of the pressure cooker; we cooked the chili in my spanky le creuset casserole pot in a 170C oven for about 4 hours.

Instead of chipotles and adobo sauce, which we would have included if we had been able to find any, anwhere; we had two chilli peppers diced finely.

It’s definately something that we’re going to make again in future (:

Bambi Slayer

Tonight, we’re having roast venison. The basic sort recipe that I’m following lives here; but I’ve made a few changes.

For the marinade, I went with a couple of glugs of oil, the zest and juice of a lime, a couple of generous pinches of freshly ground cumin, a small handful of juniper berries, a tablespoon or thereabouts of black pepper, a teaspoon or so of salt, and a couple of crushed cloves of garlic. (The cumin was added, lime switched in for lemon, and wine dropped). And for the rest of the ingredients… I didn’t bother.

Since it’s still in the oven, no pictures at this stage; but perhaps later on.

Ducky!

Roast Duck with Pomegranate Molasses (and rice pilaf).

This was delicious the first time around, when we made it last night; and the leftovers were just as good tonight. Instead of making a rice pilaf, however, we used the rendered duck fat to roast potatoes, kumara and mushrooms that turned out fabulous.

Osso Bucco

Coat 4 pieces of osso bucco (inch thick pieces of veal or beef shin) in a combination of flour, salt and pepper. Brown off in a large pan. Once browned, remove from the pan and set aside. Add one diced onion, and three cloves of finely chopped garlic; and cook until aromatic. Next, add 1 can of tomatoes, diced; then place the beef on top, and cover with beef stock (or water).

Cook gently for 1-1 1/2 hours.