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chermoula

Chermoula Kingfish Steak

Recipes - Cooked Fish

Chermoula Kingfish Steak

This is a quick and easy way to use kingfish, with a spice mix that sits really well…

by Tim Kavermann 13/01/2022

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🦌 Venison hearts by @camsfoodadventure 🦌 sha

🦌 Venison hearts by @camsfoodadventure 🦌 shared from the Eat What You Kill Facebook Community.

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#eatwhatyoukill #venison #venisonheart #venisonrecipe #deerhunting #camsfoodadventure #heart

We have our winners for the November Kingi Board g

We have our winners for the November Kingi Board giveaway - one of our monthly campaigns over in the Eat What You Kill Facebook Community!!!

These are a special collaboration between the sustainable seafood restaurant @kingibritomart in The Hotel Britomart, plastics recycler @Criticalnz, and @LegaSea

Thanks to everyone who took the time to share their recipes and content this month! And welcome to all the new members to the community.!

Our winners this time are:
Trey Nelson
@camsfoodadventure

And because it's almost Christmas l I drew a third winner:
@ben.sowry

Congrats! Please email me your details including delivery address and phone number, to tim@eatwhatyoukill.co

(FYI The monthly competitions in our Facebook Group will return in Jan 2024)

I'm looking forward to seeing all the food and adventures that this festive season brings!

If you're not already a member of the EWYK Facebook Community - click the link in our bio and head on over!

Venison Caramelised Onion and Camembert Sausage Ro

Venison Caramelised Onion and Camembert Sausage Rolls - back by popular demand!
🦌
Rich and hearty sausage rolls made with venison sausage meat, caramelised onion jam, camembert and, the key ingredient, fennel seeds! Quick and easy to make – a great way to use some of your sausages.
🦌
These didn’t really have any measuring involved. I had about 500g of venison sausage meat. I spaced it out evenly on some puff pastry and topped with caramelised onion jam. I then added a thin layer of camembert cheese, some salt and pepper, then some dried fennel seeds. This fennel makes the dish in my opinion.
🦌
Next, tightly fold over the pastry, cut off the excess, fold the overlap back on itself and seal down with your fingers or a fork.
🦌
Finally, brush with an egg wash then throw in an oven pre-heated to 180c fan bake, for 30-minutes. Serve with tomato sauce!

➡️ @timkavermann

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#eatwhatyoukill #venison #sausagerolls #venisonrecipe #deerhunting

"Two big bulls make for a couple bags of Mahi burg

"Two big bulls make for a couple bags of Mahi burgers"

➡️ Post by Trey Nelson - shared from our 'Eat What You Kill Facebook Community.'

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#eatwhatyoukill #mahi #mahimahi #bull #fishburgers #ewyk

"John Dory with lemon caper butter over angel hair

"John Dory with lemon caper butter over angel hair pasta.
Relatively self-explanatory really, cook pasta, the sauce is:

- Capers
- Garlic - 3 cloves
- Small brown onion
- Chilli flakes
- Parsley
- Lots of butter
- Browned lemon - juiced

Sauté until fragrant, add pasta once Al dente.
Pan-fry dory fillets and combine."

➖

➡️ Post by Michael Walkley @mike_nzfhd - shared from our EWYK Facebook Community.

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#eatwhatyoukill #johndory #fishrecipe #nzfishing #fishinglife

"Koheru sushi. Mmmm. First kohi in 2 years and wor

"Koheru sushi. Mmmm. First kohi in 2 years and worth it. Was an approx. 1kg model. Very yum"

➡️ Post by Anthony Cluley - shared from our EWYK Facebook Community.

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#eatwhatyoukill #koheru #sushi #nzspearifshing #spearfishing #rawfish #sashimi #spearfishinglife

"Caught a couple 65/66cm fish on Saturday so whipp

"Caught a couple 65/66cm fish on Saturday so whipped the cheeks out, probably not the tidiest job as my first time 😅 Fried up tonight in a light flour coating in olive oil and butter on the Cobb - so tasty, soft and juicy!"

➡️ Post by Nikki Fisher @nikki.fisher.9887 - shared from our EWYK Facebook Community.

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#eatwhatyoukill #fishingnz #snapper #snappercheeks #nzfishing #newzealandlife #snapper #fishrecipe #friedfish

"Miso Creamed Venison Shin & Paua pies" ➡️ Po

"Miso Creamed Venison Shin & Paua pies"

➡️ Post by @camsfoodadventure - shared from our EWYK Facebook Community.

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#eatwhatyoukill #pie #paua #venison #nzhunting #nzseafood #deerhunting

"First dinner from my buck, taco pizza!! 🤘😎👍"

➡️ Post from the EWYK Facebook Community - by Mason Foster.

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"The CAG lads have cracked it again - Super fresh

"The CAG lads have cracked it again - Super fresh Mokohinau’s Kingfish spread at a gathering this arvo. Video in the making 👌🏽"

➡️ Post by @chaseandgather

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#eatwhatyoukill #spearfishing #mokes @oceanhunternz #nzspearfishing #rawfish #sushi #sashimi #kingfish #yellowtail

"Haven’t seen many of you Kiwis eating the speci

"Haven’t seen many of you Kiwis eating the species you get, but here on the East Coast of Aussie we’ve got one of my favourite eating fish ever, The Black Spot Goatfish. These guys sift through the sand with the barbels on their chin. Digging up all sorts of little worms and crustaceans. I’ve been working on this Aburi Goatfish recipe for a little while now. Scorching the skin to release all those crab-flavoured oils from under the skin and using the skin, head and bones to make a rich, decadent sauce to go pour over the fish. To top it all off some fried scales add a crispy crunch of contrasting texture. You can check out the full process and part 2 of my dry age fish at home series here: https://youtu.be/gGOlnqSjNhs"

➡️ Post from the EWYK Facebook Community - by Josh Bollen @josh.bollen

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#eatwhatyoukill #spearfishing #ausspearfishing #spearfishingaussie #goatfish #bloackspotgoatfish #dryage #dryaged

Crying Tiger Venison by me (@timkavermann) Crying

Crying Tiger Venison by me (@timkavermann)

Crying Tiger sauce (Namchim Chaeo) is a Thai condiment, known for its spicy, savory, and sour flavors. I’ve seen some slightly different recipes but this is how I did it for my likes/taste! Be careful, it’s hot - you can adjust the heat levels with the chilli ingredients and also the added water to thin out the consistency and concentration.

I’ve paired this with a fallow back steak which I first marinated for an hour. I then got my BBQ close to as hot as it would go and gave it 2-2.5mins each side then a rest for 5 minutes in two layers of tinfoil.

To make the marinade you will need:

2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp coconut sugar
1 tbsp olive oil

To make the sauce you will need to finely chop the following and combine (you can use a Mortar and pestle):

2 tbsp fish sauce
1/2 tsp coconut sugar
2 tbsp lime juice
1 whole red chilli
½ tsp of chilli powder
1 clove of garlic
1 tbsp roughly sliced coriander leaves
1 tbsp sliced green onion
½ tsp toasted sesame seeds*
A dash of water to adjust liquid consistency

Note* the traditional recipe calls for toasted rice powder, you can make your own by toasting uncooked rice and crushing it into a powder - I had no rice so I went with sesame seeds.

#venison #eatwhatyoukill #cryingtiger #thaifood #thaivenison #hotandspicy

"Awesome hunting down in the Wairarapa. Slow-cooke

"Awesome hunting down in the Wairarapa. Slow-cooked shanks 😋"

➡️ Post from the EWYK Facebook Community - by Adam Lowbridge @adambeware

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➖

#eatwhatyoukill #Wairarapa #newzealand #nzhunting #huntingnz #deerhunting #slowcooked #slowcookedshanks #venisonshanks

"A few tasty spikers and a couple young goats for

"A few tasty spikers and a couple young goats for the freezer. Summer BBQs are looking good! And as always gave some away to friends and family who aren’t as fortunate to be able to go hunting."

➡️ Post by @samsmits4

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#eatwhatyoukill #goat #goatmeat #bbq #meateater #hunter #nzhunting #summerbbq

Homekill Pulled Beef Tacos on the Traeger (with As

Homekill Pulled Beef Tacos on the Traeger (with Asian Crack Sauce), by Jordy Bardin @jordy_bards. Check out the full recipe on the Eat What You Kill website.

➖

🔗 Visit www.eatwhatyoukill.co or click the link in our bio.

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#pulledbeef #eatwhatyoukill #lowandslow #traeger #smokedmeat #tacos #cracksauce

"39-day dry-aged Sambar backstraps. Reverse seared

"39-day dry-aged Sambar backstraps. Reverse seared. Served with chimichurri and grilled vegetables.
⬇️
Oil and season at room temp
12 min @150 in oven
Rest 3 min
Hot pan/grill sear all sides to med rare
Wrap in foil to rest 5min
Slice 10mm thick
Serve with chimichurri and bbq grilled vegetables.
⬇️
Chimichurri Sauce
2 tbs red wine vinegar
1 tsp dried oregano
1 tsp dried chilli flakes
1/3 cup continental parsley leaves, finely chopped
2 cloves garlic, crushed
1/3 cup extra virgin olive oil
⬇️
Combine vinegar, oregano and chilli in a small bowl. Stand for 5 minutes. Add parsley, garlic and oil. Stir until well combined. Season and serve."

➡️ Post by @tailsntrails8

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#eatwhatyoukill #samba #dryages #venison #backstrap #chimichurri

"When those king country stalks go according to pl

"When those king country stalks go according to plan 💥 🦌 Long weekend hunts with the team was certainly needed, with a very empty-looking freezer this haul is certainly going to keep us all going through summer! The fallow are in great condition currently with the nice bucks and a few yearlings in the chiller there’s going to be some great meals coming soon."

➡️ Post by @mike_nzfhd

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#eatwhatyoukill #nzhunting #huntingnewzealand #fallow #venison

"Locavore breakfast: Beer battered sea cucumber wi

"Locavore breakfast: Beer battered sea cucumber with wasabi mayonnaise. Homemade and wild-harvested wakame seaweed salad. And butter fried leather jacket with creamed horse mussel sauce."

➡️ Post by @ben.sowry

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#eatwhatyoukill #bensowry #breakfast #locavore #seacucumber #wasabi #seaweed #leatherjacket #horsemussel

"Wild pork ham and bacon. You would be surprised h

"Wild pork ham and bacon. You would be surprised how easy it is."

➡️ Post by @wild_game_on_open_flame

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#wildgamecooking #wildgame #hunting #venison #hunttoeat #meateater #fieldtofork #fueledbynature #fieldtotable #trophymeal #deerhunting #eatwhatyoukill #wildfood #venisonrecipes

📢 WIN A NEW LEGASEA KINGI BOARD! 📢 Hi all!

📢 WIN A NEW LEGASEA KINGI BOARD! 📢

Hi all! it's been a while (my January mental health break from so much social media lasted longer than expected), thanks for sticking around, and for all the awesome food still coming onto @eatwhatyoukill.co

You'll start seeing more action around here moving forward - it's been a big year! - that's a story for another day.

In the meantime. I've got two awesome new Kingi Boards to giveaway. These are a special collaboration between the sustainable seafood restaurant @kingi_britomart in The Hotel Britomart, plastics recycler @critical.things, and @legaseanz. Using Critical’s proprietary technology, they take fishing nets and other plastic waste to create these chef-grade chopping boards for the kitchen, boat, or bach.

EVERYONE who posts a recipe, trip report, or related piece of content over in the Eat What You Kill Facebook Community between now and November 30, 2023, will be in the draw. On the 30th two names will be drawn at random and you'll each have yourself an early Christmas present! This competition is open to everyone, worldwide.

Simply search for the "Eat What You Kill Facebook Community" on Facebook or click the link in our Instagram bio.

⚠️ Please note this is not an Instagram competition - it is exclusively in our Eat What You Kill Facebook Community - anything other than this post on Instagram is a scam - please report it.

Cheers, Tim.

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