Food, Drink & Dining Out What did you cook for dinner last night?

mattyc75

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Freofalcon

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Hawk Dork

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No mine is the traditional way my Croatian mum always made it, sounds interesting though tell me more.
Similar stuffing pork mince,onion, rice, paprika, garlic, parsley, a bit of mint and oregano.
You brown this before stuffing
Stuff long pickled banana chilli put them in a tray surrounded by left over rice meat mix
add water and bake
you can add stuffed tomatoes too in the tray
Crunchy bits on the ends are my faves

Its delicious sour salty crunchy mushy and excellent
 

Wosh

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Similar stuffing pork mince, rice, paprika, garlic, parsley, a bit of mint and oregano.
Stuff long pickled banana chilli put them in a tray surrounded by left over rice meat mix
add water and bake
you can add stuffed tomatoes too in the tray
Crunchy bits on the ends are my faves

Its delicious sour salty crunchy mushy and excellent
Sounds like something my hubby would like, I might have to give it a shot once the peppers are in season again. Do you pickle your own?
 

Hawk Dork

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Sounds like something my hubby would like, I might have to give it a shot once the peppers are in season again. Do you pickle your own?
I have in the past (last time I made it I bought a jar)
I haven't grown bananas chillies for a while but pickle hot chillies pretty regularly

I will plant some banana chilli on Monday now Im inspired (they grow all year in Qld)

Pickle them green to stay crisp the reds get too soft and dont have that taste.
Add one hot green chilli to the jar to flavour the whole jar slightly
Use long necked jars like passata jars as they stay submerged and you dont get soft ones at the top
 

Wosh

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I have in the past (last time I made it I bought a jar)
I haven't grown bananas chillies for a while but pickle hot chillies pretty regularly

I will plant some banana chilli on Monday now Im inspired (they grow all year in Qld)

Pickle them green to stay crisp the reds get too soft and dont have that taste.
Add one hot green chilli to the jar to flavour the whole jar slightly
Use long necked jars like passata jars as they stay submerged and you dont get soft ones at the top
Yeh I’m a bit of a pickler myself, here’s some of my stuff. Chillies, peppers, sun dried tomatoes, pesto and some Vietnamese pickles. Everything grown myself.

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D1F64A46-69E3-42C6-98E8-494F55A11826.jpeg

89A12F27-F58D-41F2-B865-EDE5E8DB0FB4.jpeg

39F6BF76-C460-4862-A3E3-B374371B691A.jpeg
 

Freofalcon

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Wosh

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Also for anyone who’d like to try pickling/canning/preserving there’s many easy and very satisfying ways to do it and you don’t need expensive jars/fancy water baths etc. Everything I use is from $2 shops and second hand shops etc. You just need to wash it scrupulously and boil the jars for 10 minutes in a big pot before you use them.
 

Freofalcon

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I know even though I have never done them myself I’ve seen other people do it. You got the mix just right with yours and they were very easy to eat.
You just can’t compare with crap you buy from the shop.
That batch I gave you were from trees the council had planted in roundabouts in the street I used to live in. All I had to do was walk across the park and pick as many olives as I wanted.

The batch in the photo I posted are from my uncle's house. He bought the property behind him and turned it into a mini market garden. He grows everything and has chooks for eggs. He even got the still my Dida had and makes all sorts of wonderful alcoholic beverages.
 

Wosh

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That batch I gave you were from trees the council had planted in roundabouts in the street I used to live in. All I had to do was walk across the park and pick as many olives as I wanted.

The batch in the photo I posted are from my uncle's house. He bought the property behind him and turned it into a mini market garden. He grows everything and has chooks for eggs. He even got the still my Dida had and makes all sorts of wonderful alcoholic beverages.
Sounds amazing, a piece of the old country. I’ll do a tour one day.
 

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