Photo of your dinner (vol 2)
Discussion
Short Grain said:
illmonkey said:
Short Grain said:
Love Bangers and Mash, that would be perfect for me. Which Bangers though?
One of lifes toughest questions. Meat content, herbs, skin thickness and colouring have all come into questioning when procuring the king of pork. All have been put on trial and one became victor.The answer to the conundrum is simpler that you can imagine, as the answer is in the name of the product itself; Debbie & Andrews Perfect Pork Sausages. Tidy.
Village butcher had a stonking piece of fillet which was all the excuse I needed to spend the day in the kitchen chilling out.
Beef welly with fondant spud, smoked-bacon bean parcels, steamed veg and rosemary red wine reduction.
Toblerone cheesecake with Galaxy shavings and raspberry coulis.
Beef welly with fondant spud, smoked-bacon bean parcels, steamed veg and rosemary red wine reduction.
Toblerone cheesecake with Galaxy shavings and raspberry coulis.
Edited by mattdaniels on Saturday 28th January 21:11
Edited by mattdaniels on Saturday 28th January 21:12
mattdaniels said:
Village butcher had a stonking piece of fillet which was all the excuse I needed to spend the day in the kitchen chilling out.
Beef welly with fondant spud, smoked-bacon bean parcels, steamed veg and rosemary red wine reduction.
Toblerone cheesecake with Galaxy shavings and raspberry coulis.
Superb. That Wellington looks sublime. I take it you got the beef to room temperature, then seared it, then applied the mushroom and wrapped in pastry before baking. How long was the bake for the weight of beef? I find it hard when doing steak en croute to keep the beef as rare as I would like whilst still getting the pastry to brown nicely. Eggwash or milk? We need details! Beef welly with fondant spud, smoked-bacon bean parcels, steamed veg and rosemary red wine reduction.
Toblerone cheesecake with Galaxy shavings and raspberry coulis.
Don said:
Superb. That Wellington looks sublime. I take it you got the beef to room temperature, then seared it, then applied the mushroom and wrapped in pastry before baking. How long was the bake for the weight of beef? I find it hard when doing steak en croute to keep the beef as rare as I would like whilst still getting the pastry to brown nicely. Eggwash or milk? We need details!
Thanks. And yes that's pretty much what I did, chilling it at each stage. The duxelles is on prosciutto rather than pancakes (I think it tastes more interesting). Egg washed, in to the fridge again, then out of the fridge 15 minutes before cooking and egg washed again before putting in to the oven. 
The recipe suggested 15-20 minutes at 190 which I suspected was a touch ambitious and so it proved. I cooked it with a temperature probe in it and lifted it out of the oven when it hit 56 degrees which took about 35 mins in the end.
Don said:
mattdaniels said:
Village butcher had a stonking piece of fillet which was all the excuse I needed to spend the day in the kitchen chilling out.
Beef welly with fondant spud, smoked-bacon bean parcels, steamed veg and rosemary red wine reduction.
Toblerone cheesecake with Galaxy shavings and raspberry coulis.
Superb. That Wellington looks sublime. I take it you got the beef to room temperature, then seared it, then applied the mushroom and wrapped in pastry before baking. How long was the bake for the weight of beef? I find it hard when doing steak en croute to keep the beef as rare as I would like whilst still getting the pastry to brown nicely. Eggwash or milk? We need details! Beef welly with fondant spud, smoked-bacon bean parcels, steamed veg and rosemary red wine reduction.
Toblerone cheesecake with Galaxy shavings and raspberry coulis.
Our daughter and grandaughters stayed over and for dinner last night, the five year old had expressed interest in French food so I got a few thing out of the fridge, freezer and store cupboard.
She and the 20 month old both loved the fish soup and fresh baked bread but the escargot was a step too far for her and we didn't even bother the little one with them.
I cleaned off the fat and roasted the confit duck with some honey on, it was served it with a bacon, tomato and flageolet bean cassoulet, cabbage and mashed potatoes, delicious and everyone really liked it.
It looks like my grandaughters are now on the road to appreciating varied and good food and the bonus is that I now have loads of duck fat for roasties or for doing my own confit duck.
She and the 20 month old both loved the fish soup and fresh baked bread but the escargot was a step too far for her and we didn't even bother the little one with them.
I cleaned off the fat and roasted the confit duck with some honey on, it was served it with a bacon, tomato and flageolet bean cassoulet, cabbage and mashed potatoes, delicious and everyone really liked it.
It looks like my grandaughters are now on the road to appreciating varied and good food and the bonus is that I now have loads of duck fat for roasties or for doing my own confit duck.
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