Photo of your dinner (vol 2)

[Pferdestarke]

ApOrbital said:

Thanks. What a fking joke. It was a delicious dinner which deserves to be the correct way up.

[cheddar]

ApOrbital said:

Needs more gravy

[tedmus]

Pferdestarke said:

Thanks. What a fking joke. It was a delicious dinner which deserves to be the correct way up.

It looks delicious. We've been using the TK method of making roasties lately, what do you reckon to it?

[Pferdestarke]

But it needed a ladle full. Not a pathetic Southern soupcon.

[Adenauer]

Couple I have cooked over the last few days.

I didn't think this would work but it did.

Salmon, rice, Brushetta, and Dill sauce.



And as it's currently -12°c here, Chicken, Bacon and Mushroom Pie.

[Pferdestarke]

tedmus said:

It looks delicious. We've been using the TK method of making roasties lately, what do you reckon to it?

I tend to par boil and fluff but I can see his method working as well if not better. I do think beef dripping gives a better crunch than veg oil though.

What do you think?

[tedmus]

Pferdestarke said:

I tend to par boil and fluff but I can see his method working as well if not better. I do think beef dripping gives a better crunch than veg oil though.

What do you think?

Yes, definitely dripping for me, better flavour too.

[anonymous-user]

I prefer to boil pretty thoroughly and roast for less time (goose fat or dripping defintitey preferable), rather than par boil.


I also cut the potatoes to different sizes so you get plenty of different textures - some that are very very crispy and some less so.

[Pferdestarke]

Yes I find there can be the wrong ratio of crisp to soft in smaller ones. Not as satisfying.

[Burwood]

desolate said:

I prefer to boil pretty thoroughly and roast for less time (goose fat or dripping defintitey preferable), rather than par boil.


I also cut the potatoes to different sizes so you get plenty of different textures - some that are very very crispy and some less so.

Boil from cold and remove as soon as the water boils. Drain. Throw into a bag of flour and shake about. Goose fat- bloody awesome I fluff them up but shaking the pot before flouring

[anonymous-user]

Burwood said:

Boil from cold and remove as soon as the water boils. Drain. Throw into a bag of flour and shake about. Goose fat- bloody awesome I fluff them up but shaking the pot before flouring

That doesn't get them soft enough for the sophisticated, non-bog trotting members of the family. We like ours melty and crispy.

Those of us who are the potato faced members will eat them any way.

I regularly get asked for new, mashed and roast and if there isn't lots left over for supper then I am in the dog house.

[Burwood]

I was a big off, checked by notes and it's boil fir 2 minutes. They take a good 20 to actually boil I recall

[Tickle]

Bhuna Gosht with tandoori leg of lamb.

[whoami]

That looks fabulous.

I could dive into it now.

[Pferdestarke]

Who wouldn't lap that up??

[miniman]

Cannon of Lamb (rosemary crust), fondant potato, garlic beans, cauliflower & leek cheese.

[Blown2CV]

miniman said:

Cannon of Lamb (rosemary crust), fondant potato, garlic beans, cauliflower & leek cheese.

sounds nice but meat looks very unrested

[miniman]

Rested probably 8-10 minutes. Think you might be right though, it wasn't brilliant, considering the cut.

[Gandahar]

very small burgers





sloppy and rustic

[Gandahar]

cheddar said:

ApOrbital said:

Needs more gravy

No it needs crispy chicken skin.

For potatoes this is from serious eats

http://www.seriouseats.com/recipes/2016/12/the-bes...

First rule of roast potatoes is not letting your guests chatter or go to the toilet whilst the potatoes go all cold and past their best.

Edited by Gandahar on Sunday 22 January 22:16