Photo of your dinner (vol 2)
Discussion
Soft shell crabs and cobbled together Singapore chilli crab -ish sauce (soy, sweet chilli, rice wine, lime, five spice, garlic, ginger, red chilli, shrimp paste, tomato puree)
It was going to be marinated which we didn't do then make the sauce from that. It needed more sauce really. Smelt bang on, but tasted too much of the sweet chilli sauce. I think it would be better next time with something like light coating of panko or potato starch flour rather than tempura.
It was going to be marinated which we didn't do then make the sauce from that. It needed more sauce really. Smelt bang on, but tasted too much of the sweet chilli sauce. I think it would be better next time with something like light coating of panko or potato starch flour rather than tempura.
Edited by mizx on Friday 12th August 21:44
Pferdestarke said:
Dry cured and pan roasted Scottish farmed salmon.
It was from a huge fish and was so much nicer for it with huge flakes. It's a joy to cook after curing for 15 mins in a heavy sugar and salt mix. I stay two minutes ahead making sure I still see a slight band of undercooked flesh before resting for 4 mins in the warm pan away from the heat so it continues to warm the centre until just set.
The fish is socking the steak at this point....
Red wine, green peppercorn, garlic and rosemary marinated rib eye steak.
Corn on the cob, Ainsley Harriot clarified butter recipe with Chilli and Spring Onion.
Baked potato.
Simple. Yummy. Sorry there's no money shot picture but I can tell you the steak, marinated for eight hours in a acidic red wine, was soft as butter. Mmmm.
Gandahar said:
Pferdestarke said:
I like that as it's a brave choice, but was the bream not overwhelmed by the rest?Hats off though, top work and different from the norm.
The salmon was far better after the quick cure.
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