Ranz

Just a Sprite Zero. I'm not much of a drinker these days, and even less now with my diet.

Stuffed pepper poppers. Sous Vide Rack of Lamb, Creamy Broccoli, Mushrooms

You really need to give me a crash course on lighting food. Your pictures always have such fantastic, even light.

The meat I've seen at our Asian Markets seem a little manky to me. Thanks, will be on the look out. Now that you mention it, I have seen a whole duck for not too much more than two breasts. They still seems very expensive, but I guess it's worth the expense for the experience and if we enjoy it. I seem to remember you have a BGE. Would you suggest smoking or sous vide for breasts?

I would love to eat more duck, but the cost is ridiculous here, even for the two breasts it would take to feed my fiancee and I.

Made a quick Thai green curry with chicken.

I think someone mentioned it on the Cape Dutch South African thread, but I don't think they went into much detail, so I'm guessing someone else mentioned it...

It's an invention supposedly created by the indentured labourers from India brought into South Africa. It's essentially a hollowed out quarter of a loaf of bread, which is then filled with curry and enjoyed with sambals and/or pickled carrots. Most popular is the mutton bunny, lamb bunny, and chicken curry bunny. Also popular with vegetable curries.

I'm usually on an LCHF diet, but it was my fiancée's birthday this weekend and we indulged quite bit. Lunch today were mince samoosas and a lamb curry bunny chow.

You're welcome. The spices I used were turmeric and Kashmiri chili powder. I typically grate the tomatoes and season them with the fish sauce and Wostershire sauce for a bit before cooking.

Hey rotuts. It's basically chops cooked in browned onion, spices, garlic and ginger, then braised until tender in a tomato chutney. I also add in some fish sauce and Wostershire sauce. I prefer to use mutton because I think it has a better flavour, though lamb is mostly preferred I think.

Prepared some chops chutney last night for tonight's supper. Not sure if dish is that well-known outside South Africa.

@BonVivant that is gorgeous. Supper last night; beef burgers with a cream cheese sauce and coleslaw. Tonight; thick as heck pork chops and sausages, smoked for 2 hours at 70C, then baked for 9 minutes/side at 200C. Chops came out at a perfect medium.

Smoked Wiltshire pork sausages and pork chops.

Another sous vide chuck roast, sorry for the repetition but we're loving these at the moment 55C for 22 hours, red wine sauce, creamy garlic mushrooms. Followed by a almond pancake dessert with whipped cream, berries and nuts.

Another Saffa

Zuni Chicken and creamed spinach, followed by a whipped cream dessert with nuts and berries.

Thanks Enrique.

Yeah thanks, I think I'll go with this.

Need some advice please. For long sous vide cooks I add no salt to the bag, but I don't mind doing so for shorter cooks like rib-eyes or racks of lamb. I picked up some racks for a good price, and want to bag them and freeze them. If I add in salt then freeze, will it give it that cured texture? Also, how long extra should I add if I'm cooking a smaller cut from frozen?

I love everything about fat, but when I made these (twice) the amount of fat that rendered out was ridiculous. It was a tiny bit of greasy meat that wasn't worth the price in the end.

Thank you

I've been ruminating making a mutton curry using sous vide where I brown the meat, sous vide for tenderness, then mix the meat into the curry for a shorter cook. Think it will work? I prefer using mutton to lamb for curries for the depth of flavour it brings, but I'm worried that will be lost if the curry is cooked separately as above.

Rack of Lamb, 60C for three hours. Pre and post sear.