Photo of your dinner (vol 2)

[castex]

Carbs for pudding Johnny?
Is that a kiev and some skate?
Looks great.

[castex]

No silly me, it's a fishcake! Carbs taken care of; colour me relieved.

[Johnny]

It was haddock. I fancied some fish but it just didn't look enough, so added the haddock fishcake too

[mattdaniels]

mattdaniels said:

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.

Thanks for the recipe I will hunt down those potatos and give it a go.

Found some Cyprus potatos but they are "new potato" sized, might struggle to wrap them individually in foil. Either way - wedges tonight!

[Tickle]

mattdaniels said:

Found some Cyprus potatos but they are "new potato" sized, might struggle to wrap them individually in foil. Either way - wedges tonight!

Hope they turn out good, 'new' size will turn out well I think. More surface area for fat to cling too.

[Pferdestarke]

Buttermilk brined tapioca starch fried chicken.

[mattdaniels]

Tickle said:

mattdaniels said:

Found some Cyprus potatos but they are "new potato" sized, might struggle to wrap them individually in foil. Either way - wedges tonight!

Hope they turn out good, 'new' size will turn out well I think. More surface area for fat to cling too.

I failed. Again.

They were soggy, with some really well done and some not so well done. I think I should have got the oil sizzling beforehand, like when I do roasties.

[Johnny]

Stopped at Misato on Wardour St. for some food this evening



2 massive meals, 2 Miso and beer for £18.15! Could believe it when I got the bill. Cheap and cheerful, tasty, Japanese family restaurant food.

[calibrax]

Cheapo pork shoulder joint...

[Pferdestarke]

I bought one today from Aldi. I may regret it.

[BrabusMog]

calibrax said:

Cheapo pork shoulder joint...

I'm good at buying a takeout, but I'm useless at following a recipe. Can you give any kind of general guidance as to how it is possible to achieve that kind of crackling?

[calibrax]

BrabusMog said:

I'm good at buying a takeout, but I'm useless at following a recipe. Can you give any kind of general guidance as to how it is possible to achieve that kind of crackling?

Here's my post from 2011...

http://www.pistonheads.com/gassing/topic.asp?h=0&a...

Edited by calibrax on Saturday 6th February 00:36

[don4l]

Pferdestarke said:

I bought one today from Aldi. I may regret it.

I doubt that you will regret it.

I got one from Aldi a few months ago and slow cooked it in the BBQ. It was absolutely delicious, and dirt cheap to boot.

[miniman]

Pferdestarke said:

Soy brined pork tenderloin char siu.

Any chance of a recipe please? That looks awesome.

[Pferdestarke]

miniman said:

Any chance of a recipe please? That looks awesome.

Make the solution from 180ml light soy as a base, then add garlic granules, sliced ginger, Chinese five spice, shaoxing rice wine, a splash of sesame oil, dash of chilli sauce, 2 tbs hoi sin and then either four tablespoons of honey or brown sugar.

Submerge your trimmed pork tender in it and allow to sit for 24/36 hours.

Dry it off and then cook in a hot pan Until coloured all over. It'll burn easily due to the sugar content. Add to a 170 oven for circa 10 mins. Ideally you want around 65 internal temp.

Reduce the sauce in a pan and or thicken with starch.

[anonymous-user]

All from scratch

Sake marinated, rosemary, lemon/lime garlic and ginger lamb with olives and feta. Accompanied with rosemary roasted new potatoes, ratatouille and broad beans .

[Johnny]

That looks great.

[miniman]

Pferdestarke said:

miniman said:

Any chance of a recipe please? That looks awesome.

Make the solution from 180ml light soy as a base, then add garlic granules, sliced ginger, Chinese five spice, shaoxing rice wine, a splash of sesame oil, dash of chilli sauce, 2 tbs hoi sin and then either four tablespoons of honey or brown sugar.

Submerge your trimmed pork tender in it and allow to sit for 24/36 hours.

Dry it off and then cook in a hot pan Until coloured all over. It'll burn easily due to the sugar content. Add to a 170 oven for circa 10 mins. Ideally you want around 65 internal temp.

Reduce the sauce in a pan and or thicken with starch.

[calibrax]

The Spruce goose said:

All from scratch

Sake marinated, rosemary, lemon/lime garlic and ginger lamb with olives and feta. Accompanied with rosemary roasted new potatoes, ratatouille and broad beans .

You sure they are broad beans? They look more like cut green beans to me...

All looks very tasty though.

[Tickle]

The Spruce goose said:

All from scratch

Sake marinated, rosemary, lemon/lime garlic and ginger lamb with olives and feta. Accompanied with rosemary roasted new potatoes, ratatouille and broad beans .

Looks nice, Greek is my favourite