Photo of your dinner (vol 2)
Discussion
mattdaniels said:
I wish I could get my wedges to come out as well as those.
The potatoes were Cyprus potatoes so are quite gold in colour pre-bake. A few supermarkets do Elfe potatoes that are similar.They were done using the 'twice bake' method I picked up on here (Pferdestarke can take credit!), albeit slightly refined.
The potoatoes were baked individually in foil. Left to cool. Cut into wedges. Mix melted duck or goose fat with a little garlic salt. Brush the fat on a foiled tray. Arrange the wedges then none touch each other. Brush the reamaining salty fat on the top side of the wedge, sprinkle with chopped rosemary and put in the oven on about 180 until crisped/brown. Sea salt and vinager to serve.
king lush.Tickle said:
The potatoes were Cyprus potatoes so are quite gold in colour pre-bake. A few supermarkets do Elfe potatoes that are similar.
They were done using the 'twice bake' method I picked up on here (Pferdestarke can take credit!), albeit slightly refined.
The potoatoes were baked individually in foil. Left to cool. Cut into wedges. Mix melted duck or goose fat with a little garlic salt. Brush the fat on a foiled tray. Arrange the wedges then none touch each other. Brush the reamaining salty fat on the top side of the wedge, sprinkle with chopped rosemary and put in the oven on about 180 until crisped/brown. Sea salt and vinager to serve.
It's all in the detail as can be seen from your photos. It's a simple process but each stage you describe has a benefit. Looks superb. They were done using the 'twice bake' method I picked up on here (Pferdestarke can take credit!), albeit slightly refined.
The potoatoes were baked individually in foil. Left to cool. Cut into wedges. Mix melted duck or goose fat with a little garlic salt. Brush the fat on a foiled tray. Arrange the wedges then none touch each other. Brush the reamaining salty fat on the top side of the wedge, sprinkle with chopped rosemary and put in the oven on about 180 until crisped/brown. Sea salt and vinager to serve.
Tickle said:
mattdaniels said:
I wish I could get my wedges to come out as well as those.
The potatoes were Cyprus potatoes so are quite gold in colour pre-bake. A few supermarkets do Elfe potatoes that are similar.They were done using the 'twice bake' method I picked up on here (Pferdestarke can take credit!), albeit slightly refined.
The potoatoes were baked individually in foil. Left to cool. Cut into wedges. Mix melted duck or goose fat with a little garlic salt. Brush the fat on a foiled tray. Arrange the wedges then none touch each other. Brush the reamaining salty fat on the top side of the wedge, sprinkle with chopped rosemary and put in the oven on about 180 until crisped/brown. Sea salt and vinager to serve.
Davey S2 said:
mattdaniels said:
Herb-crusted lamb, vichy carrots and potato dauphinoise for the Sunday night win.
Your food always looks great Matt, I'm just constantly shocked at how small the portions are.You are the Anti Cotty!
Or maybe the man-sized portions are just out of shot waiting to be crammed on to the plate.
YOU DECIDE!
Pferdestarke][url said:
Wills and Kate fake pie. Probably the best Jamie oliver recipe out there.
For some reason that I can't put my finger on I don't look at Jamie Oliver recipes. Anyway, this pie has prompted me now to have a look. I love a good pie
Edited by Tickle on Wednesday 3rd February 12:25
Tickle said:
Pferdestarke][url said:
Wills and Kate fake pie. Probably the best Jamie oliver recipe out there.
For some reason that I can't put my finger on I don't look at Jamie Oliver recipes. Anyway, this pie has prompted me now to have a look. I love a good pie
Edited by Tickle on Wednesday 3rd February 12:25
It's a great recipe.
Pferdestarke said:
Tickle said:
Pferdestarke][url said:
Wills and Kate fake pie. Probably the best Jamie oliver recipe out there.
For some reason that I can't put my finger on I don't look at Jamie Oliver recipes. Anyway, this pie has prompted me now to have a look. I love a good pie
Edited by Tickle on Wednesday 3rd February 12:25
It's a great recipe.
Davey S2 said:
mattdaniels said:
Herb-crusted lamb, vichy carrots and potato dauphinoise for the Sunday night win.
Your food always looks great Matt, I'm just constantly shocked at how small the portions are.You are the Anti Cotty!
Never tried to do it myself, nearest I have come is using a mandolin to layer waffer thin potatoes on a lamb hot pot.Was feeling peckish on Monday so reheated a chilli. No rice, but there was so much veg in there it was fine on its own.
Cotty said:
I do note that appears to be a slice of potato dauphinoise so there is more to come
I make it in a loaf tin, following this recipe with a few tweaks - usually swapping cream and milk quantities and using slightly more potato.
It looked like utter crap served in the foil (no greaseproof!) so I won't post the picture, but I had a mega tasty simple meal tonight.
Two skin on salmon fillets (reduced to 80p!) cooked in a little tin foil bag, with aubergine, onion, roughly chopped garlic, honey, soy sauce, hot chilli sauce, a knob of butter, and plenty of seasoning.
Chucked in the oven for 25 mins and was surprised how delicious it was.
One i'll do again, but perhaps with some cabbage and broccoli too. I hope i'm right in thinking I picked up another packet of salmon for 80p and put it in the freezer at the time!
Two skin on salmon fillets (reduced to 80p!) cooked in a little tin foil bag, with aubergine, onion, roughly chopped garlic, honey, soy sauce, hot chilli sauce, a knob of butter, and plenty of seasoning.
Chucked in the oven for 25 mins and was surprised how delicious it was.
One i'll do again, but perhaps with some cabbage and broccoli too. I hope i'm right in thinking I picked up another packet of salmon for 80p and put it in the freezer at the time!
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