Photo of your dinner (Vol 3)
Discussion
C70R said:
Start with a thicker roux, and fry your chicken off first (to get rid of any water).
My top tip for any chicken pie or casserole is to use chicken thigh fillets, chop into big chunks and coat with heavily seasoned flour, and then fry until golden brown and crispy, then add to the pie. Makes a lovely thicker sauce, and gives it much more flavour. And you can sneak one to eat as the chef before it goes in the pie.
Audis5b9 said:
My Boisdales Wellington just arrived, I shall report in due course.https://boisdaleathome.co.uk/collections/burns-kit...

This is left over Char sui pork and noodles.
Any suggestions ?
I have some tail on tiger prawns in the freezer.
I am thinking wafer thin pork sliced over a bed of oyster sauce noodles and spicy cabbage, with a side of salt and chilli king prawn.
Served alongside have home cured bacon which transforms fried rice and voila !
Or....
Any and all suggestions gratefully received...........
AlvinSultana said:
Char Kway TiowFry the noodles off in butter or lard with spring onion, beansprouts, cabbage, chilli and garlic until they start to char. Shred the pork finely, cook the prawns and some omelette. Mix up a sauce of 5 parts dark soy, 4 parts kecap Manis, 4 parts light soy and 2 parts oyster then throw everything in the wok and cook. Garnish with chives.

Second attempt at TLC. Over seasoned them as per advice and the came out tasting much better. Much closer to what we get at out local (very good) Indian restaurant.
I used cutlets too rather than back chops which I think make for a better end result. I also added turmeric too.
Recipe if anyone fancy’s a go.
https://greatcurryrecipes.net/2014/01/06/peshawari...
Jambo85 said:
dickymint said:
YMMV but I struggle to sell it - most people don’t know what it is or how to eat it and you need to charge a premium for it to cover waste and not getting the wax back. It’s a beekeeper perk for me mostly!
dickymint said:
Ah I remember you now from that thread I started a while back
I should have kept it up to date as I've had a real "baptism of fire" in my first year! I've been too busy being involved in dedicated bee forums to be honest.


That’s normal! I’ll keep an eye out for the updated thread when you get time!
Had a 3-course meal at home from one of our favourite local restaurants that's now doing meals-in-a-box this evening.
Heritage beetroot, goat's curd, savory granola and pesto

Chicken crown with truffle fondant potato, hen of the woods, savoy cabbage with bacon, and madeira sauce

Almond and rapeseed oil cake, Yorkshire rhubarb, hibiscus syrup, chantilly cream and honeycomb

All in all it was pretty sensational. Will definitely be looking to do another!
Heritage beetroot, goat's curd, savory granola and pesto

Chicken crown with truffle fondant potato, hen of the woods, savoy cabbage with bacon, and madeira sauce

Almond and rapeseed oil cake, Yorkshire rhubarb, hibiscus syrup, chantilly cream and honeycomb

All in all it was pretty sensational. Will definitely be looking to do another!
HM-2 said:
Had a 3-course meal at home from one of our favourite local restaurants that's now doing meals-in-a-box this evening.
Heritage beetroot, goat's curd, savory granola and pesto

Chicken crown with truffle fondant potato, hen of the woods, savoy cabbage with bacon, and madeira sauce

Almond and rapeseed oil cake, Yorkshire rhubarb, hibiscus syrup, chantilly cream and honeycomb

All in all it was pretty sensational. Will definitely be looking to do another!
Looks great, and presented as you would get it in the restaurant. How much prep did you have to do?Heritage beetroot, goat's curd, savory granola and pesto

Chicken crown with truffle fondant potato, hen of the woods, savoy cabbage with bacon, and madeira sauce

Almond and rapeseed oil cake, Yorkshire rhubarb, hibiscus syrup, chantilly cream and honeycomb

All in all it was pretty sensational. Will definitely be looking to do another!
paulguitar said:
Looks great, and presented as you would get it in the restaurant. How much prep did you have to do?
Very little. The only course that required any cooking was the main and that was pretty simple- 45 minutes in the oven then 15 resting whilst the mushroom DMD potato oven cook, plus 3 minutes at the end to heat through the cabbage and sauce. The rest was just plating and drinking wine. In hindsight I should have split the breasts off the crown and carved them individually but by that point I'd had three beers and nearly half a bottle of wine...Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff