Photo of your dinner (vol 2)
Discussion
I bought a whole filleted monkfish and a whole squid on Saturday and couldn't decide which dish to cook for the Cooking Competition, on Sunday I went with the Tagine, that was pretty good but after cooking this tonight for my wife and daughter they reckon it's even better.
Panko breadcrumbed and deep fried squid with Japanese Ponzu sauce, (it's like a slightly spiky lemony mayonnaise), served with stir fried Teriaki Pak Choi and plain rice.
Panko breadcrumbed and deep fried squid with Japanese Ponzu sauce, (it's like a slightly spiky lemony mayonnaise), served with stir fried Teriaki Pak Choi and plain rice.
My wife bought these the other day from posh Waitrose
http://www.waitrose.com/shop/DisplayProductFlyout?...
Not sure how anyone can give these more than 1 out of 10 after I tasted just one. The problem is the coating to fish ratio. What they do is cut down the fish amount so much the breadcrumbs just overwhelm the amount of fish. Trying to cook that amount of fish as well in the oven / grill. Lemon sole is a delicate fish to start off with as well ....
No wonder they taste like s
te, you are better off buying a pack of fish fingers. £4.49 down the pan.
So I thought I would do my own. Some frozen fish from Lidl, hake and cod, against Waitrose lemon sole. I used a bagel for the crumbs. Did not have time to dry them off so cheated with the microwave to dry them. Then I did the normal flour, egg dip and crumb coating. The main thing here is to keep the pieces of fish pretty large in comparison to the coating. Also I deep fried them for 1-2 mins rather than oven / grilled as that will dry them out again
The cod is the chunky fat one.
What can I say? Should have done this for the last FDR fish challenge rather than that dodgy pizza!
In summary, Lidl 1 Waitrose 0
http://www.waitrose.com/shop/DisplayProductFlyout?...
Not sure how anyone can give these more than 1 out of 10 after I tasted just one. The problem is the coating to fish ratio. What they do is cut down the fish amount so much the breadcrumbs just overwhelm the amount of fish. Trying to cook that amount of fish as well in the oven / grill. Lemon sole is a delicate fish to start off with as well ....
No wonder they taste like s
te, you are better off buying a pack of fish fingers. £4.49 down the pan.So I thought I would do my own. Some frozen fish from Lidl, hake and cod, against Waitrose lemon sole. I used a bagel for the crumbs. Did not have time to dry them off so cheated with the microwave to dry them. Then I did the normal flour, egg dip and crumb coating. The main thing here is to keep the pieces of fish pretty large in comparison to the coating. Also I deep fried them for 1-2 mins rather than oven / grilled as that will dry them out again
The cod is the chunky fat one.
What can I say? Should have done this for the last FDR fish challenge rather than that dodgy pizza!
In summary, Lidl 1 Waitrose 0
Edited by Gandahar on Thursday 6th April 19:45
21TonyK said:
One thing I truly love but rarely have time for...
Cassoulet
(Dodgy drunk pic...sorry)
A bit time consuming but so yummy, absolutely right up there as one of my favourite meaty things on a plate alongside a slow cooked lamb shank and a rare aged ribeye steak with pepper sauce.Cassoulet
(Dodgy drunk pic...sorry)
Did you confit your own duck Tony? Whenever I'm in France I always buy a tin of confit duck legs then once I've used them I save the lovely fat, buy some duck legs and do a confit of my own, I have a large jar of fat waiting in the fridge at the moment.
TeeRev said:
A bit time consuming but so yummy, absolutely right up there as one of my favourite meaty things on a plate alongside a slow cooked lamb shank and a rare aged ribeye steak with pepper sauce.
Did you confit your own duck Tony? Whenever I'm in France I always buy a tin of confit duck legs then once I've used them I save the lovely fat, buy some duck legs and do a confit of my own, I have a large jar of fat waiting in the fridge at the moment.
I do a cheat confit on mine. Last week I spotted 8 duck legs going begging at the local C&C so that sort of forced me to do something with them.Did you confit your own duck Tony? Whenever I'm in France I always buy a tin of confit duck legs then once I've used them I save the lovely fat, buy some duck legs and do a confit of my own, I have a large jar of fat waiting in the fridge at the moment.
Salt overnight, rinse and vac-pac with garlic, thyme, bay, salt, pepper and butter. Then bath at 85 for a couple of hours.
Once you've done that they keep for a couple of weeks in the fridge and freeze brilliantly so worth doing a batch.
Must admit my cassoulet is pretty life shortening as I brown the belly and sausages in the pot and just keep adding including all the fat and butter from the duck.
You know food is good when the whole table is silent from the moment the bowl is put in front of them until the last fork full. And no one asks for a dessert. Just more wine.
Burwood said:
6th, if you have the recipe for those dishes, Id like to have a crack at it 
picture of a King Fish which had been sharked (one bite). The larger unscathed ones were up to 80lbs
Great catch!picture of a King Fish which had been sharked (one bite). The larger unscathed ones were up to 80lbs
Here is the chicken recipe:
http://rasamalaysia.com/chili-lime-chicken/2/
The King Fish is just olive oil, rock salt and lemon juice, cooked over coals.
Moroccan flavours
Meatballs in a rich tomato sauce served with Couscous
Ingredients:
Meatballs:
Beef mince
Breadcrumbs
Salt & Pepper
Cumin Powder
Cayenne pepper
Sauce:
Onion
Fresh Ginger
Garlic
Jalapeño chili pepper
Cinammon stick
Tumeric powder
Cumin seeds
Lemon rind
Lemon juice
Dried prunes
Tinned plum tomatoes
Coriander stalks and leaves
Chickpeas
Beef stock
Diced courgette
Olive oil
Wholegrain couscous
Meatballs in a rich tomato sauce served with Couscous
Ingredients:
Meatballs:
Beef mince
Breadcrumbs
Salt & Pepper
Cumin Powder
Cayenne pepper
Sauce:
Onion
Fresh Ginger
Garlic
Jalapeño chili pepper
Cinammon stick
Tumeric powder
Cumin seeds
Lemon rind
Lemon juice
Dried prunes
Tinned plum tomatoes
Coriander stalks and leaves
Chickpeas
Beef stock
Diced courgette
Olive oil
Wholegrain couscous
Hadn't done a proper Sunday roast for a while, and found a two-rib joint in the bottom of the freezer on Saturday morning, so did a slow roast/reverse sear rib. No idea how long the beef had been in the freezer for but it tasted ok 
Beef up to 47c internal temp over about 2.5 hours in a low oven, out to be wrapped and rested.
Oven up to nuclear, roast spuds in for 30 mins then add yorkies and uncovered beef for another 30 mins.
Sunday dinner - done.
Beef up to 47c internal temp over about 2.5 hours in a low oven, out to be wrapped and rested.
Oven up to nuclear, roast spuds in for 30 mins then add yorkies and uncovered beef for another 30 mins.
Sunday dinner - done.
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