mines in the oven.....the delicate odour is gently wafting down the street .:eyebrows:
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mines in the oven.....the delicate odour is gently wafting down the street .:eyebrows:
I have pictures [emoji6] [emoji102]
http://tapatalk.imageshack.com/v2/15...77e8f55779.jpg
Mine was prettier:D
Yes it was and lighter. Mine did not work well and although tasty was too heavy. ...binned.
You should have kept it as a record stabiliser! :DQuote:
Originally Posted by struth
Del’s making this for lunch tomorrow: http://www.bbcgoodfood.com/recipes/2...-madeira-gravy
Yum, yum - can’t wait! :)
Marco.
I like duck. if cooked right its fabulous. done wrong its ghastly. madeira wine... such sauce
ive a low sprung deck..it would ground as would me belly after eating too much of that cock up...mistakes do happen but i will stick to doing it the normal wayQuote:
Originally Posted by walpurgis
Yesh, I’d imagine she’s planning on cooking it right... :eyebrows:Quote:
Originally Posted by struth
Madeira makes a great sauce with duck, along with the juniper berries, etc, which add a bit of sharpness. Can’t have any table wine with it, though, as we’re off it for Lent! :(
Marco.
had to look that one up mate...40 days! shock horror probe.... respect due....my lent is about a day:)Quote:
Originally Posted by Marco
It’s a Catholic thing, mate. Yup, we’ve given up all alcohol, for the duration of Lent, not just wine.
TBH, we don’t miss it that much as we’re not big drinkers. Normally, it’s a bottle or (maybe) two of red wine between us at the weekend, and maybe a few beers during the week (I mean two or three small bottles of continental lager), and that’s it.
On Sunday, for lunch or dinner, whichever we decide to do for the main meal of the day, Del will cook something special, so I always open a really nice bottle of red (French claret or burgundy usually) to go with it. *That* is when we miss alcohol, as drinking mineral water, or something else non-alcoholic, with a lovely roast leg of lamb (or whatever) doesn’t really do it!! :rolleyes:
Marco.
well done anyways....could be worse you might have had to go without other things.:eyebrows:
Lol! :eyebrows:
Well done? Nah, that’s sacrilege... Pinkish in the middle, and nicely done on the outside, cut into neat slices (and served with lashings of home-made gravy, created from the meat juices, with a little red wine added), after being slowly roasted and studded with loads of fresh garlic and rosemary! :exactly:
Marco.
Re-reading this thread, I’ve just realised I’ve misunderstood what you meant by “well done”! :lol:
I iz a dafteeeeeeee……..
Marco.
This is what I did for a Pot-Luck dinner we went to last night; it is a salad.
Throw together the following, apart from the silverbeet, corn and salmon everything is uncooked:
- Handful of cherry tomatoes;
- Small quantity of finely chopped celery;
- Small quantity of finely chopped spring onion;
- 1 small radish, finely chopped;
- Small quantity of fetta cheese;
- Large bush of Silverbeet;
- A second leafy green - lettuce or rocket (or both for that matter)
- 1 diced cucumber;
- small handful of pumpkin seeds;
- good sprinkling of sesame seeds;
- Pitted and chopped Kalamata olives;
- 1 cob of corn
- 1 Very finely sliced or shredded carrot
- 250 gram salmon steak.
The silverbeet should be chopped finely and and boiled. When cooked, cool it with running water and then squeeze it in your hands to all the water out. You will notice it appears about a tenth of the size you began with, so make sure you start with heaps.
The corn can be microwaved for 3 mins in its sleeve. Take it out of the magnatron and peel off the leaves under cold running water. Then take all the corn off the cob and allow to cool.
The key to the look of this salad is all the great colours. The key to the flavour is in the salmon. Buy a largish smoked salmon steak. On that has cajun spices is ideal. It is the salmon and the salmon oil that imparts the flavour.
The net result is a salad that is a substantial meal in its own right. The salmon gives a good aroma and there are a full range of colours to make it welcoming.
Options. Tuna is ok as a cheaper option but I only use if I am making it for just myself, otherwise it is worthwhile getting a really good salmon.
The silverbeet can be replaced with spinach.
You can add one sliced picked cucumber - what what ever you do do not use a pickled cucumber that has been sweetened in any way.
If you want it without fish at all you can add a little more fetta and olives to impart their flavour and use some hummus as a dressing, or a spoonful of basil pesto into a good quality mayonnaise.
Sounds nice, Andrei. Just one question: what’s silverbeet? It’s not something we’re familiar with in this country. Perhaps we call it something else… Got a pic? :)
Marco.
Just had a Google around… We know it as Swiss chard :)
Marco.
OK - proper white bread time. This will make amazing toast.
700g cheap white flour (I used Waitrose Essential Strong - 1.5KG at £1.10 - though LIDL at about 60p works well). One teaspoon of salt and two tablespoons extra virgin olive oil. Frozen fresh yeast - about a 4g blob defrosted with luke warm water. Mix dry ingredients first, then hydrate with tap water until all the flour becomes one and the dough is fairly wet.
Hydration is important - get it fairly wet but not too wet. You need to be able to handle it as dough, so think about it. Just stir it with a fork and DO NOT knead it. There's little point in specifying an amount of water as it varies with the flour. You need to judge it.
https://lh4.googleusercontent.com/-D...c01819-qpr.jpg
I used about 2/3s of the blob on the left. The amount is NOT critical as it multiplies all by itself.
https://lh3.googleusercontent.com/-t...c01820-qpr.jpg
Oil plus yeast plus dry ingredients under the tap. Just add water until all the dry flour in the bowl joins the "blob". That will give you "about" the right hydration.
https://lh5.googleusercontent.com/-I...c01821-qpr.jpg
When it looks like this you are spot on.
https://lh3.googleusercontent.com/-X...c01822-qpr.jpg
Leave for 12 hours in a warm place should look like this. Put cling film on top of the bowl for the 12 hours stops the top drying out.
https://lh5.googleusercontent.com/-_...c01833-qpr.jpg
Drop the dough onto a floured surface. Cover your hands in flour and pat it onto the top of the dough. This will make it "handleable". Then fold it but stick your fingers in it first to form aeration pockets. This is critical if you want a light texture. See picture later on.
Pot bake with lid on for 25 minutes at 250 deg C in a cast iron pot that you have pre-heated in the oven.
https://lh4.googleusercontent.com/-c...c01835-qpr.jpg
Lid off for another 25 minutes.
https://lh5.googleusercontent.com/-8...c01836-qpr.jpg
https://lh3.googleusercontent.com/-X...c01837-qpr.jpg
When cool and sliced:
https://lh6.googleusercontent.com/-D...c01846-qpr.jpg
Note the holes that make the bread aerated and light. That was you sticking fingers in the dough like this:
https://lh5.googleusercontent.com/-D...c01848-qpr.jpg
If you don't use the finger method it will still be excellent but really quite dense. Still makes fabulous toast you might even prefer it that way. This loaf would cost you a fiver at my local deli.
There are loads on videos on YouTube, many from people who look to produce really not great results. But some do look very good. Have a fish a round making bread is a great hobby once you get into it.
The tricky bit is handling the dough. YouTube videos will show you how. Dough is alien til you get used to handling it.
I hope I have inspired at least one forum member to have a go.
Yes Cale - but name aside it is wonderful stuff. I find it better than spinach in terms or colour and flavour and easiness to grow (though I would not argue the point with Popeye).Quote:
Originally Posted by Marco
Nice. I think that food and hi-fi have one one thing in common: Looks matter almost as much as flavour/ sound !!!Quote:
Originally Posted by User211
Yeah. But those who deny it are probably not being 100% honest.;)Quote:
Originally Posted by Andrei
Tonight's dinner was local butcher-made wild boar and apple sausages, with mustard mash potato (proper mash with lumps and skin in it, not the homogenous puree some think of as mash), lightly sauteed chestnut mushrooms, carrots, fine green beans and purple cale. All washed down with a pint of Sharpe's Doombar ale. :)
Sounds good, but skin inside mashed potato? Each to their own, but not for me…! :nono:
Mashed potatoes should be suitably decadent. I like mine smooth (but not pureed), with plenty of butter in and a touch of cream, then some freshly ground black pepper on top - yum, yum!!
Marco.
I hate lumpy mash. yuk!! whole potatoes crushed with a fork is good but if your going to mash them it has to be smooth for me...
+1 :)
Marco.
Aubergine Parmigiana is yummy & easy to make..
Quote:
Originally Posted by struth
Foodie fusspot! :)
S.
Sez the take-away food champion! :ner:
Marco.
:lies:
S.
Gone all vegie today..Tortellini and med veg
http://tapatalk.imageshack.com/v2/15...e997b50e03.jpg
Looks nice… Did you make the tortellini? ;)
Marco.
Now that was good:eek:p
Tonight it was:
Chilli con carne on a bed of long-grain rice with some ratatouille on the side. All washed down with some Moreland's 'Old Speckled Hen' ale. Yummy! :)
What’s happened to the wine of late, old chap? Are you trying to grow a hairy chest, to impress your new girlfriend, with all this beer drinking? :D
Marco.
Nope...but I heated it up :eyebrows: An Aldi frozen micro steam meal... they are all superbQuote:
Originally Posted by Marco
Haha - don't need to impress her with my beer drinking. She's impressed enough by my cooking, my music collection and, dare I say it, my music system.Quote:
Originally Posted by Marco
Anyway, I don't drink fine wine with spicy food and that includes chilli con carne as well as curries. It's either ale or lager with them.
Don't worry, I'll be back to the wine soon enough. :)
[PS My chest is hairy enough as it is.]
as is my ass:eek:Quote:
Originally Posted by Barry
Fry ups? Nah mate. Baked breakfasts are where it is at. Healthier. Better flavour. Really. Less mess and fat gone everywhere.
I got into this after eating the breakfasts served at our local Impero Lounge - the best I think I have ever had.
Here's how.
https://lh3.googleusercontent.com/-M...c01814-qpr.jpg
Basically dump it all on the baking sheet how. This iteration used sub-standard sausage and bacon but is all I had that day.
Top tips for this are:
1) De-skin your sausages and form into patties.
2) Use Louisiana Hot Pepper sauce and not the one pictured later.
3) Bake for 20 mins with 10 minutes for the eggs which you add with the bacon and black pudding after 20 mins.
4) The beans will take the full 30 minutes in a container like that to get really good.
5) Add parmesan shavings on top of the eggs.
6) With amazing timing you can get runny yolks if you try.
https://lh6.googleusercontent.com/-O...c01817-qpr.jpg
Get the right condiments. Worcs sauce on the mushrooms is good I think.
After 30 mins only one thing to clean.
https://lh6.googleusercontent.com/-Q...c01824-qpr.jpg
Enjoy awesomeness.
https://lh6.googleusercontent.com/-M...c01828-qpr.jpg
I like a good fry up all baked up...:eyebrows:
Yeah and real baked baked beans LOL,
Wow - I thought you were going to say something else at the end there!! :eyebrows:Quote:
Originally Posted by Barry
Ah, you see that’s the difference between you Brits and us Europeans: we drink different wine with different foods! There are other types of vino you can slurp other than claret/‘fine wine', which go very well indeed with the food you’ve just described.Quote:
Anyway, I don't drink fine wine with spicy food and that includes chilli con carne as well as curries. It's either ale or lager with them.
I know, Tabatha told me… She says next time you can sweep the ‘man fluff' up off of the dungeon floor, after playing that ’special game’ you like with candle wax and tweezers ;)Quote:
[PS My chest is hairy enough as it is.]
Marco.
4 things if you count the pots the beans & the eggs are in :). For 'healthy' you just need a BIG decent non-stick frying pan with just a smidge of oil. You can microwave the beans on the plate you're going to dish the rest up on.Quote:
Originally Posted by User211
No the pots go in the dishwasher. Might need a slight pre-scour on the egg pots.Quote:
Originally Posted by Roy S
I don't agree though baked is far less hassle. You cannot do that little lot and get it out all hot at the same time. You'll also have to stand there doing it all for ages.
‘Heart-attacks’ on a plate, chaps! :eek:
Black pudding is rank :spew: I don’t ‘do’ offal - no siree… :nono:
On the very odd occasion I eat that sort of stuff, sautéed mushrooms usually feature somewhere in the equation - and I hope those eggs are of the free-range/organic variety (and poached), or there’ll be trouble! ;)
The buttered ‘soldiers’, for dipping into the egg yolk are missing, too……….
Marco.
Stornoway Black and white pudding is fabulous. A bit more expensive but a fantastic product. luckily we have a couple of butchers who stock it. Was never overly keen on black til I tried some.
Whatever you’re into, matey, but that sort of stuff isn’t for me. My dad owned a couple of chip shops in Glasgow and Paisley, and I can still remember the horrid stench of raw black pudding on my hands, when i used to have to carry it in from the store and stack in up in the shop, near when it would then be put into the fryer… Boiled blood: BOGGIN!!!
Now, if you were talking about some top-notch Lorne sausage (in a soft white, buttered morning roll, with broon sauce), another Scottish ‘delicacy’, then that’d be a different ball game! ;)
Marco.