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cookessentials - 2013-09-10 10:58:00

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cookessentials - 2013-09-10 14:24:00

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cookessentials - 2013-09-10 15:16:00

Want something extra special and BBQ wise, check out this link...

http://www.monkeysee.com/play/9833-how-to-have-a-caribbean-b
bq

And watch the main video plus the individuals ones titled just below it, really gives thoughts to BBq in entertaining, and really delicious.

Oh, have added this link in the BBQ thread, but worth noting here as well.

Cheers

valentino - 2013-09-10 17:11:00

In the above link, you click onto any of the videos showing below then for the recipe of each - click onto recipe noted further down on web page.

Cheers.

valentino - 2013-09-10 17:50:00

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cookessentials - 2013-09-11 10:14:00

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cookessentials - 2013-09-11 10:40:00

Bump

duckmoon - 2013-10-15 17:33:00

What works well together for fresh veg mini kebabs anyone?

chainedgypsy - 2013-10-21 17:13:00

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cookessentials - 2014-02-12 13:41:00

Never to be lost - I will be using it for ideas soon. Son and future DIL have asked us to host/help cater their wedding reception of 90 at our place............

Gulp

maynard9 - 2014-04-07 10:16:00

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cookessentials - 2014-04-07 10:17:00

bump

maynard9 - 2014-05-04 10:59:00

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cookessentials - 2014-05-11 20:56:00

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cookessentials - 2014-05-14 13:24:00

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cookessentials - 2014-05-14 13:32:00

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cookessentials - 2014-05-14 13:33:00

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cookessentials - 2014-05-14 13:34:00

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cookessentials - 2014-05-14 13:43:00

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cookessentials - 2014-05-14 13:44:00

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cookessentials - 2014-05-14 13:45:00

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cookessentials - 2014-05-14 13:46:00

Time for a bump - a good thread

asue - 2014-07-22 21:33:00

Just nudging on upwards for an up & coming family wedding...

earth_moon - 2014-08-14 08:15:00

Bump, can never have too many ideas written down!!

kay34 - 2014-08-14 20:47:00

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cookessentials - 2014-08-25 10:26:00

Bumped for reddevilsrock and because there's surely too many good ideas and recipes here to lose. :-))

245sam - 2015-06-16 12:21:00

Bump

agedbag - 2015-06-20 00:42:00

http://tvnz.co.nz/view/page/430905/2089422
... so good with many party foods..

Feta

Feta is traditionally made in Greece from ewe's milk but
cow's milk would work as well.

INGREDIENTS AND APPARATUS:
4 Litres fresh goat's milk or cow's milk
1 Tbl fresh yogurt
1/2 tablet rennet, dissolve in 1/4 cup water
5+ litre pot with lid (stainless steel with heavy bottom is
best, enamel works, but you must stir it!) 1 long bladed
knife 2 clean sterile handkerchiefs or muslin cloth
strainer
cheese mold: You can buy one or make one by cutting the ends
out of a smooth-sided 9 cm x 12 cm tin can - , save one of
the cut ends - or at a push an old ice cream container will
work too table salt

1. Warm milk to 30C (86F). Stir regularly
so that it
does not burn on the bottom. (Less stirring is required if
the pot has a thick heat dissipating bottom.) Remove from
heat. 2. Mix 1 Tbl yogurt with equal part milk to blend,
then stir the blended yogurt and milk into the warmed milk
to thoroughly mix. Cover and let inoculated milk sit for
one hour at room temperature. 3. While the inoculated milk
sits, dissolve 1/2 tablet rennet in fresh cool water 4.
After the inoculated milk has sat for one hour, add
dissolved rennet to the inoculated milk stir to mix
thoroughly. 5. Let the inoculated, renneted milk sit
covered overnight at room temperature. 6. The next morning,
the milk should have gelled

Some of the whey will have separated. Check for a clean
break.

Cut curd: start at one side, cut straight down to bottom.
Make the next cut 1 cm from and parallel to the first, but
sloping slightly (the sliced curd will be wider at bottom
than top). Repeat increasing angle with each cut Turn pot
90�, repeat cuts Repeat cuts and turning two more
times.
The curd pieces should be about 1cm cubes.

7. With very clean hand and arm, reach to the bottom and
gently lift the curds to stir. Cut large pieces which appear
with a table knife so that they are 1 cm cubes

Let the cut curds sit, with occasional stirring, for 10-15
minutes until curd is somewhat contracted.

8. Decant off the whey through the strainer lined with the
handkerchief, pour curds into handkerchief. Save the whey to
make whey brine in step 11. Let drain until no more whey
drains out (about 2-4 hours). It may be drained at room
temperature, or in the refrigerator

9. Place drained curds into a bowl, mix in a 1/2 tsp salt,
breaking up the curd.

10. Press into mold as per basic cheese: Line can with
handkerchief, place curds inside, fold over ends of cloth,
place end on top, and place weight on top of that. Let sit
overnight.

11. Prepare pickling whey brine (12.5% salt): 350 mls of
whey (from step 8) plus 5 Tbl salt. Stir to dissolve. The
brine must be acidic or else the cheese will melt on the
surface

12. Cut cheese into 3 cm cubes, place into wide-mouth jar.
Pour brine over to cover. Let pickle for several days in the
refrigerator. The cheese will become drier and more easily
crumbled with time. Store in the fridge. Rinse before use to
remove excess salt

Edited by juliewn at 9:20 pm, Sat 20 Jun

juliewn - 2015-06-20 21:19:00

:-)

sumstyle - 2015-09-09 09:57:00

bumping up - too many recipes to lose

pixiegirl - 2016-08-26 14:24:00

Bumping for someone looking for the wedding thread (finally found it on page 24 or something)

unknowndisorder - 2017-03-27 12:33:00

.

leigh-ann - 2017-12-07 07:46:00

bumping up for me for party

microman33 - 2018-03-26 12:12:00

up she goes

sikem - 2019-03-14 14:57:00

Up ya go.... Way to amazing thread to be lost in cyber-land...

earth_moon - 2019-03-19 19:52:00