Photo of your dinner (Vol 3)
Discussion
Gluggy said:
illmonkey said:
Not sure how I’ll outdo 48k… or richtea
Given up on trying to out do anyone any more - as long as the people I've cooked for enjoy it then I'll consider that a win.Burger and chips from last night.
Looks good, although I do like a crispy chip, they look a little… flaccid.
CharlesdeGaulle said:
Barbie here. Garlic and cheese mushrooms, then mackerel, finally marinated chicken skewers. The guests seemed to like it.
The prisoner is released into sunlight but only fed small portions & water and must be naked.Following in the footsteps of Gluggy, tonight was burger night.
Home made chips and onion rings, burgers from the freezer. Two burgers per bun, crispy parma ham, cheese, mini gherkins, onion rings, ketchup and mustard. Bit of a fridge/freezer scavenge.
Burger was a tad too tall with two lots of rungs in there but squashed down okay.
Home made chips and onion rings, burgers from the freezer. Two burgers per bun, crispy parma ham, cheese, mini gherkins, onion rings, ketchup and mustard. Bit of a fridge/freezer scavenge.
Burger was a tad too tall with two lots of rungs in there but squashed down okay.
21TonyK said:
Yeah, top effort. To do that in a day as an amateur in a domestic kitchen "hats off".
Hope it was appreciated.
It was two days if you count brining the duck breasts and legs, and mascerating the cherries the day before. Hope it was appreciated.
It was very rich but very nice. Got leftovers today!
NWTony said:
48k said:
Mrs 48K spent the day at Chatsworth doing "horse stuff" today so I got the chance to indulge myself in the kitchen cooking dinner knowing she would not want a dinner tonight after a day of burger van nonsense.
Starter: scallops on black pudding with minted pea puree and parsley oil
Main: roasted duck breast with confit duck leg bon-bon, mascerated cherries, cherry sauce and toasted almonds
Gorgeous food but either those cherries are huge or those duck breasts are tinyStarter: scallops on black pudding with minted pea puree and parsley oil
Main: roasted duck breast with confit duck leg bon-bon, mascerated cherries, cherry sauce and toasted almonds
C70R said:
seyre1972 said:
Beat me to it!!Sticks. said:
C70R said:
Is the Yorkshire home made or shop? I noticed they looked good on your last roast. 
illmonkey said:
Sticks. said:
C70R said:
Is the Yorkshire home made or shop? I noticed they looked good on your last roast. Quick Q re Gravy - was it made in the roasting tin, or did you cheat and use gravy granules and boiling water (at least some of the water in which you boiled the peas ?)
Edited by seyre1972 on Monday 16th May 17:51
illmonkey said:
Excellent. Mine are rubbish, like little buns. Or were, I don't bother now. Microwaving peas in something like this is easier surely? Frozen peas, add nothing, lose no flavour of nutrition, @ 3.30-4 mins. https://www.amazon.co.uk/gp/product/B009SD35IO/ref...
Sticks. said:
illmonkey said:
Excellent. Mine are rubbish, like little buns. Or were, I don't bother now. Microwaving peas in something like this is easier surely? Frozen peas, add nothing, lose no flavour of nutrition, @ 3.30-4 mins. https://www.amazon.co.uk/gp/product/B009SD35IO/ref...
Works perfectly every time and turn out like illmonkeys do.
Composer62 said:
Sticks. said:
illmonkey said:
Excellent. Mine are rubbish, like little buns. Or were, I don't bother now. Microwaving peas in something like this is easier surely? Frozen peas, add nothing, lose no flavour of nutrition, @ 3.30-4 mins. https://www.amazon.co.uk/gp/product/B009SD35IO/ref...
Works perfectly every time and turn out like illmonkeys do.
https://www.bbc.co.uk/food/recipes/yorkshirepuddin...
Always works perfectly for me and rise into oven-dominating monsters.
Edited by generationx on Monday 16th May 18:13
seyre1972 said:
Top notch Yorkshires - hopefully if 3 of you - a yorkshire and gravy to start, and then one on the side as an accoutrement to your main meal !!
Quick Q re Gravy - was it made in the roasting tin, or did you cheat and use gravy granules and boiling water (at least some of the water in which you boiled the peas ?)
Errrr it's just me... I had 1 on me plate, one a bit later on, I'll have 2 tonight with the left over beef. Quick Q re Gravy - was it made in the roasting tin, or did you cheat and use gravy granules and boiling water (at least some of the water in which you boiled the peas ?)
Edited by seyre1972 on Monday 16th May 17:51
Proper gravy. I seal the beef in a frying pan. Then in the same pan, fry off some onion, carrot, garlic for 5 mins then throw all the veg in the beef stock you made earlier (oxo cubes). Then a glass of red wine to deglaze the frying pan, then throw it into the gravy pan, salt and pepper, slow boil for 10 mins to get it all going. Sieve it 10 mins before serving, then play with thickness and salt levels. When cutting the beef, the 'blood' goes into the gravy too.
I found that I'd always feel a bit off after a roast (and not because I ate too much!), I dropped the gravy granules, made my own and have never felt stodgy/off again.
Yorkshires:
140g plain flour
4 eggs
200ml milk
sunflower oil, for cooking
1. Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
2. To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 25-30 mins until the puddings have puffed up and browned. Do not open the oven for the cook.
RE: peas, my microwave is in a cupboard, have to take the plug out, use an extension. I rarely use it, so a pan is just easier for me.
1 last point; for roast potatoes, when you par boil them, throw some bicarb in the water, only about 1/2tsp for 10 spuds. Life changing potatoes that are soft and consistent all the way through.
Thanks for the good vibes y'all!
Edited by illmonkey on Monday 16th May 18:34
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff