Photo of your dinner (Vol 3)
Discussion
illmonkey said:
Whilst Discussing cottage pie, I watch a vid of cottage pie balls. Appealing, right?!
Anyway, usual process, but put some clongfilm in a bowl, lay an 1-2cm layer of mash, fill up with mixture and wrap the cling film around to make a sort of sphere, then tie the cling film up by twisting it all together and chuck in a pan with cheese. Sounds brilliant! I’ll post pics once I’ve done it.
ETA: library pic...
Nice idea as you get more crusty spud. That’s inspired me to do it with faggotsAnyway, usual process, but put some clongfilm in a bowl, lay an 1-2cm layer of mash, fill up with mixture and wrap the cling film around to make a sort of sphere, then tie the cling film up by twisting it all together and chuck in a pan with cheese. Sounds brilliant! I’ll post pics once I’ve done it.
ETA: library pic...
johnnywgk said:
Those spuds look perfect, method please
Thanks, it's been said before on here about my spuds (oh err...)Room temp spuds, peeled and boiled for ~12 mins. Fork test to see if the edges are soft enough.
At the same time the timer above starts, a good chunk of olive oil in a pan, usually my pan is covered in 3-5mm, then in the oven to get hot. The photo you quoted is Olive oil, lard etc can be used.
Drain spuds and let cool/dry, as well as the pan. (key is to get rid of all water)
Spuds back in pan, cover is plain flour (fine semolina also works), place lid on pan, pick up and thrash about the place until the edges are fluffy/broken. I have to do this twice usually as the flour doesn't stick too well.
Place spuds in pan of hot oil. Use a baster to baste spuds as much as possible.
Oven for 30 minutes, or until they are loose from the pan.
Flip spuds, baste again
Over for 20-30 minutes
Serve
To get them super dry, we boil them the day before and then refrigerate them uncovered which drys them nicely. If you want more crunchy bits, boil them to the point of falling apart, they'll crack and split which goes super crispy, although it makes them hard to handle.
Also don't be tempted to whack the heat up, you'll just end up with a thin powdery crust. 170/180 fan is ideal, and cook them longer, this will give you a thick golden crust.
Animal fat is the ideal - goose, duck or beef dripping really elevates them.
Also don't be tempted to whack the heat up, you'll just end up with a thin powdery crust. 170/180 fan is ideal, and cook them longer, this will give you a thick golden crust.
Animal fat is the ideal - goose, duck or beef dripping really elevates them.
illmonkey said:
Chicken, mozzarella and palma ham.
Unsure what sauce/jus could go with it.
You were nearly there: https://www.foodandwine.com/recipes/chicken-saltim...Unsure what sauce/jus could go with it.
Chicken Jalfrezi
Recipe:
Jalfrezi
https://www.cooked.com/Dan-Toombs/Quadrille-Publis...
Base Gravy
https://www.cooked.com/Dan-Toombs/Quadrille-Publis...
6th Gear said:
Chicken Jalfrezi
Recipe:
Jalfrezi
https://www.cooked.com/Dan-Toombs/Quadrille-Publis...
Base Gravy
https://www.cooked.com/Dan-Toombs/Quadrille-Publis...
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