PH Cooking competition lamb
Poll: PH Cooking competition lamb
Total Members Polled: 52
Discussion
Ok so here are the entrants to the latest cooking comp, get voting, one per person
Pferdestarke - Loin, braised breast and neck and lamb crackling. Coloured carrots, potatoes and roasted broccoli. Lamb gravy.
TeeRev - Lamb chops on a rack, salt and peppered.
Mr Gearchange - leg with anchovies and garlic inserted and studded with rosemary.
Tickle - curried leg of mutton
Cotty - lamb chili stew
mattdaniels - cannon of lamb in parma ham on braised baby gem with Pommes Anna, fondant carrot, black pepper chicken crisp, celeriac cubes, pea puree and red wine reduction.
dudleybloke - Rolled breast of lamb, course sea salt
Pferdestarke - Loin, braised breast and neck and lamb crackling. Coloured carrots, potatoes and roasted broccoli. Lamb gravy.
TeeRev - Lamb chops on a rack, salt and peppered.
Mr Gearchange - leg with anchovies and garlic inserted and studded with rosemary.
Tickle - curried leg of mutton
Cotty - lamb chili stew
mattdaniels - cannon of lamb in parma ham on braised baby gem with Pommes Anna, fondant carrot, black pepper chicken crisp, celeriac cubes, pea puree and red wine reduction.
dudleybloke - Rolled breast of lamb, course sea salt
Edited by Cotty on Monday 7th November 10:43
Tickle said:
Cotty, what are the last submission dates for entries, I've got a busy few weeks coming up.
No hard and fast rules, pick an end date when people have to submit their entries by. then set up a voting poll. I would say though that only a plated dish should be eligible for entry into the vote. Imagine you are presenting your dish to Gordon Ramsey, you wouldn't serve just the joint of meat, he would be all like "whats this s
t, where are the vegetables? You expect your customers to carve their own meat at the table, OH COME ON you can do better than that". Cotty said:
I would say though that only a plated dish should be eligible for entry into the vote. Imagine you are presenting your dish to Gordon Ramsey, you wouldn't serve just the joint of meat, he would be all like "whats this st, where are the vegetables? You expect your customers to carve their own meat at the table, OH COME ON you can do better than that".
Would have been nice for you to have made that clear for this round. #notbitter #soreloser t, where are the vegetables? You expect your customers to carve their own meat at the table, OH COME ON you can do better than that". 
Cotty said:
Thing is if I hadn't included the others there would have only been 4 options.
Exactly. My point was that the 42% (as of when you closed the competition) of votes for the 3 unplated entries would either not have been made, or been made for one of the 4 'proper' entries.Like I say, not bitter that I came third or anything
mattdaniels said:
Cotty said:
mattdaniels said:
Would have been nice for you to have made that clear for this round. #notbitter #soreloser
Name me a cooking competition or a TV chef that does not present a plated dish at the end.Its possible that people are still voting on this thread as I'm certain I was 2nd the other day and now Matt has overtaken me and quite rightly so, his dish was really good looking.
Just to comply with the competition conditions though here's a photo of my plated dish, rosemary, sugar and mustard glazed lamb cutlets with sweet potato wedges and butter fried courgettes.
I didn't bother to submit this photo as the cutlets just don't look quite as good as they did on the rack, probably because I scraped all of the sugary and mustardy gloop from the bottom of the grill pan and slopped it on top of them, taste over presentation but to be honest I don't care, it was delicious.
To clarify further this was not a dish specifically cooked for the competition, it was just what I was eating that night and I entered it to support the competition which I have seen "die" once before and would really like to see revived again as it definitely pushes your cooking skills.
Cotty, can I please respectfully suggest that a new thread is created for the "Beef" theme with some clear guidelines and a reasonable timeline so that we all know where we are going and have enough time to produce a dish, I think time might have been one of the problems for people in the past.
Coincidentally I am just about to order online something quite special in the beef line and if the competition timeline fits in with my eating plans I will be very happy to submit an entry.
Just to comply with the competition conditions though here's a photo of my plated dish, rosemary, sugar and mustard glazed lamb cutlets with sweet potato wedges and butter fried courgettes.
I didn't bother to submit this photo as the cutlets just don't look quite as good as they did on the rack, probably because I scraped all of the sugary and mustardy gloop from the bottom of the grill pan and slopped it on top of them, taste over presentation but to be honest I don't care, it was delicious.
To clarify further this was not a dish specifically cooked for the competition, it was just what I was eating that night and I entered it to support the competition which I have seen "die" once before and would really like to see revived again as it definitely pushes your cooking skills.
Cotty, can I please respectfully suggest that a new thread is created for the "Beef" theme with some clear guidelines and a reasonable timeline so that we all know where we are going and have enough time to produce a dish, I think time might have been one of the problems for people in the past.
Coincidentally I am just about to order online something quite special in the beef line and if the competition timeline fits in with my eating plans I will be very happy to submit an entry.
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