Photo of your dinner (vol 2)
Discussion
21TonyK said:
In the meantime. I've had my 5 weeks summer and gorged on cheese, wine, beer and red meat so quite frankly I need to cut back and loose a few kilos!
Tonight, roast cod with a piquant ratatouille, gnocchi and capers.
Very nicely done. I will go for the steak below with that on the same dish as a nice one page PH surf and turf.Tonight, roast cod with a piquant ratatouille, gnocchi and capers.
desolate said:
Gandahar said:
pea soup with extra mushy peas. Found some bacon....
Very healthy and tasty. Total cost about 90p
Very healthy?Very healthy and tasty. Total cost about 90p
whoami said:
Burwood said:
Hanks chaps. I was thrilled by the result. The beef from my local butcher is insanely good. I researched several YouTube videos. Polished off the rest, cold for lunch. Yumbo 
It looks really, really good; very professional.Well done.
1. choosing a fillet which is not too long. I did not make the pastry. I bought it in a rolled up sheet. It wasn't that big. It was pure luck that the 600g fillet I picked up just fit within the sheet of pastry (on the sides). a cm longer and it would have been a problem when closing off the sides.
2. I used kitchen wrap/cling film under the pastry and lifted that as opposed to handling the pastry. Huge benefit. The pastry is tacky and can rip so the film just guides it into place. Trim about 1cm on the overlap and then firmly roll up the Wellington in the film (a few rolls). Cut off film and twist in the ends. See Ramsays wellington Video. It works well.
I seared the fillet and brushed English mustard on it also. Nice zing. I used course mushroom pate. Prepared several hours before and just kept encased in the film, in the fridge. I removed from the fridge 90 mins before cooking to allow the temperature to rise. 200C for 30mins exactly. Rested 10 mins post oven
when i do it again i would take the pate out of the fridge 30 mins prior and really agitate it and maybe even put the pastry in the freezer for 20 mins. The pastry gets tacky and pretty droopy very quickly and i thought id tear it when spreading the pate.
Edited by Burwood on Wednesday 6th September 11:31
Gandahar said:
desolate said:
Gandahar said:
pea soup with extra mushy peas. Found some bacon....
Very healthy and tasty. Total cost about 90p
Very healthy?Very healthy and tasty. Total cost about 90p
Melman Giraffe said:
Gandahar said:
desolate said:
Gandahar said:
pea soup with extra mushy peas. Found some bacon....
Very healthy and tasty. Total cost about 90p
Very healthy?Very healthy and tasty. Total cost about 90p
Wife was a bit miffed that Kirsty didn't get heaven on Saturday Kitchen so I cooked my version for her on Saturday evening. Went out and bought two nice sized fresh Dover Sole and some Maldon Oysters from the fishmongers, asparagus and new potatoes from Morrisons, the rest was in stock.
Pan fried Dover Sole with deep fried Oysters in flour, egg and panko breadcrumbs, all served with a butter, shallot, caper and oyster juice sauce, steamed asparagus and crushed buttered new potatoes.
Dover Sole is one of the best fish in the sea and it was absolutely delicious. I'm a fresh oyster with a squeeze of lemon man so have never tried cooking them like that, they were brilliant and will be repeated.
Pan fried Dover Sole with deep fried Oysters in flour, egg and panko breadcrumbs, all served with a butter, shallot, caper and oyster juice sauce, steamed asparagus and crushed buttered new potatoes.
Dover Sole is one of the best fish in the sea and it was absolutely delicious. I'm a fresh oyster with a squeeze of lemon man so have never tried cooking them like that, they were brilliant and will be repeated.
TeeRev said:
Wife was a bit miffed that Kirsty didn't get heaven on Saturday Kitchen so I cooked my version for her on Saturday evening. Went out and bought two nice sized fresh Dover Sole and some Maldon Oysters from the fishmongers, asparagus and new potatoes from Morrisons, the rest was in stock.
Pan fried Dover Sole with deep fried Oysters in flour, egg and panko breadcrumbs, all served with a butter, shallot, caper and oyster juice sauce, steamed asparagus and crushed buttered new potatoes.
Dover Sole is one of the best fish in the sea and it was absolutely delicious. I'm a fresh oyster with a squeeze of lemon man so have never tried cooking them like that, they were brilliant and will be repeated.
looks very tasty indeed Pan fried Dover Sole with deep fried Oysters in flour, egg and panko breadcrumbs, all served with a butter, shallot, caper and oyster juice sauce, steamed asparagus and crushed buttered new potatoes.
Dover Sole is one of the best fish in the sea and it was absolutely delicious. I'm a fresh oyster with a squeeze of lemon man so have never tried cooking them like that, they were brilliant and will be repeated.
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