It’s gonna be good. [emoji4]Quote:
Originally Posted by User211
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It’s gonna be good. [emoji4]Quote:
Originally Posted by User211
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Tasty fish!Quote:
Originally Posted by struth
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It was good.
The Madagascar prawns were worth £1 each.
Chorizo, chicken thigh, bomba rice, chilli, paprika, asparagus, spring onion, coriander, chicken stock, garlic, extra virgin oil, red pepper, tom puree etc...
Not cheap.
Tips I got before I made off YouTube were use bomba rice, do not stir, leave 5 minutes before serving.
A treat worth paying for.
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Top notch! Absolutely do not stir. Cover with foil and leave for 5-10 mins. Crispy bits on the bottom are the treasure. [emoji4]Quote:
Originally Posted by User211
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Pan-fried Duck Breast in Redcurrant & Port Jus with Broccoli and Fondant Potato.
Pretty chuffed about this one, was exactly what I was going for.
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I'd definitely eat that:)Quote:
Originally Posted by mightymonoped
You're right. Bottom burnt bits of the pan were great.
Excellent stuff, Tony. That's restaurant quality - and in fact better than most restaurants would cook it!:thumbsup::cool:
Marco.
Thanks Marco! I was going for the restaurant quality vibe tonight [emoji4]Quote:
Originally Posted by Marco
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Was all about the detail on this one, saffron in the chicken stock used to cook the fondant potatoes, good red wine and port with redcurrant jelly used with the same chicken stock for the jus.Quote:
Originally Posted by mightymonoped
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SERL (scrammie egg research labs) concludes, after this spring onion only effort, that spring onion AND chive is the way to go.
Cheap white eggs used and it was still good. £1 for 6.
Eggs are very hit and miss I find. These really were fresh, though. Even the feather looks 'new':D
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