Starter
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MoreWith half a day left on the clock we headed down to the local honey hole and squeezed in a little bonus catch and cook. After a few casts and securing a healthy brown trout, we headed back to the farm and whipped up these beautiful smoked trout in the @traegergrills on some rye toast with crème friache, dill, fresh lemon salt & pepper!
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MoreFor episode #4 of our ‘Game Meat Series’ Pearl and I are whipping up a batch of these insanely tasty and crispy gyoza. We used venison, but feel free to use whatever mince you’d like!
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MoreNigiri was one of the things I loved eating out but never made at home thinking they’d be super tricky. There is some technique involved getting the rice to stay together and slicing the fish thinly but once you’ve got down, you’ll be whipping up nigiri for you and your mates in no time. Give it a crack and let me know what you think 🍣
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MoreSuper quick and impressive starter to whip up for your next dinner party!
