Cooking with Ahleckz, 'Unusual Meat'.

zipp0r · 31 Mar 2011 at 16:30

ewwww even more ewww @ the snails

Jakeee · 31 Mar 2011 at 16:36

zipp0r said:
ewwww even more ewww @ the snails

You need to take snails with a pinch of salt

lol, I would never touch them too.

I hear shark has really high mercury levels ? The rest looks amazing

Azza · 31 Mar 2011 at 16:43

I'm definitely going to have to save some pennies and buy some meat from there!

Burnsy2023 · 31 Mar 2011 at 17:09

FNGsam said:
not enough cooking and pics in this thread

For a cooking thread, there is a distinct lack of cooking.

FNGsam · 31 Mar 2011 at 17:11

my point exactly. I was hoping to get very hungry from this thread and tempt myself into something delectable but raw meat just isn't doing it for me..

neil3k · 31 Mar 2011 at 17:21

teaboy5 said:
Whats the website?

OP?

Hastarius · 31 Mar 2011 at 17:21

Springbok Steaks and Bison Burgers sound delicious, quite reasonably priced on that site as well

Cosimo · 31 Mar 2011 at 17:24

zipp0r said:
ewwww even more ewww @ the snails

"Fresh" snails in cooked in a garlic sauce. Nom Nom Nom.

Ahleckz · 31 Mar 2011 at 18:13

Yeah, sorry about the lack of actual cooking pictures. Going to save the majority of it for a BBQ, got nothing to go with it atm so can't do anything tonight. Just showing off my meat (ooh err).

ONESHOTKILL · 31 Mar 2011 at 19:10

ooh,id love to try the crocodile or bison burgers,sound yummy

Flare · 31 Mar 2011 at 19:30

Springbock is the nicest. I'm not a fan of zebra, it's quite chewy even when cooked well, nothing like horse! I wouldn't want to try shark but that's a moral thing.

P.s. I can attend the OcULK BBQ? Thanks Ahleckz!

*edit* I was hoping they would have Gemsbok but no

Kudu meat is pretty good as well, not a scrap on Gemsbock though!

233 · 31 Mar 2011 at 19:42

indeed get the barbie on and dont forget my invite

i'll bring the buckfast

Dave85 · 31 Mar 2011 at 19:43

Im just up the road just say when Will bring beeer

Bennie-Mac · 31 Mar 2011 at 20:18

simulatorman said:
"Fresh" snails in cooked in a garlic sauce. Nom Nom Nom.

Exactly this, tastes like a slightly meaty mushroom.

You are not 5 years old, "Eww snails" should not apply.

Mucky_Pup · 31 Mar 2011 at 20:31

Might have to make an order, beats having beef or pork week in, week out.

C.R.A.Z.Y · 4 Apr 2011 at 15:03

spudbynight said:
That is shark fillet not shark fin.

Actually thats a shark 'Steak' , a fillet is a side cut rather than a cross section.

/fishmonger

Ahleckz · 9 Apr 2011 at 20:36

So, I just had the zebra burgers. Made a stilton sauce for one and a tomato salsa for the other.
The zebra wasn't great to be honest. Quite smokey and a strange 'Earthy' taste. I cooked it medium, but was quite gristly.
Good to try, but not for me. I wouldn't like to have a zebra steak.
I have a few pictures, I'll put them up later. And if anyone wants the recipe for the sauces let me know.

JHeaton · 9 Apr 2011 at 22:20

I wouldn't mind the sauce recipes, please.

I was actually considering getting some of the zebra steaks, to be honest, although now I'm not so sure having read that.

Bes · 10 Apr 2011 at 00:31

Not a big fan of zebra- found it very gamey and almost earthy at the same time.

Rest of it looks good though!

Ahleckz · 10 Apr 2011 at 01:01

JHeaton, I'd hold off if I were you and try something else. If anyone wants a opinion on any of the meat, do speak up and I'll cook that next!

Sauce recipes, very simple really. Can adapt it for what you have in your cupboards.

OK, the stilton sauce was:

100grams of Stilton, crumbled.
2 Tablespoons of Creme Fraiche (cream would also work)
1 Tablespoon of All Grain Mustard
Salt and Pepper
Pinch of Paprika

Slap it all in a pan and stir it whilst it heats. Keep heating until the cheese has melted, and heat until you get your desired consistency. Get plenty of sauce for a steak, I made far too much!

Salsa:
3 tomatoes. Score the bottom of them, plunge them into boiling water for 1 minute. Then plunge into cold water. This'll allow you to easily remove the skins.
Half an onion
1 third of a red pepper.
Garlic
Salt and Pepper
Splash of Worcesiter Sauce
Splash of white wine vinegar (cider would be nice, but I didn't have any)

Throw onions, garlic into a pot. Fry off a bit with olive oil. Add the rest of the things and fry for a few minutes (until the tomatoes start to break down).
Top up with some water (don't need that much, not enough to cover everything but you want a broth).
Reduce this a fair whack, and you're left with a very quick and simple salsa.