Meath_Villan Posted August 3, 2013 Share Posted August 3, 2013 Should have made this steve ....nice and easy Link to comment Share on other sites More sharing options...
Phumfeinz Posted August 4, 2013 Share Posted August 4, 2013 Alright Shillzz I'm trying your salmon recipe today, it's marinating at the moment. I think zest and juice of one lemon might be too much though, it's incredibly sour (half a lemon would have been sufficient I think). I added some more soy and honey to try to offset it, I'll let you know how it turns out. Link to comment Share on other sites More sharing options...
Electric Avenue Posted August 4, 2013 Share Posted August 4, 2013 Just popped in here and read the opening post. Well my signature dish is : Ribeye Steak (30 day hung Black Angus), triple fried Chips (using Rooster potatoes) with creamed baby spinach and a home Made Bearnaise Sauce. Served with a Marlborough Pinot Noir. Link to comment Share on other sites More sharing options...
StefanAVFC Posted August 4, 2013 Share Posted August 4, 2013 You should have made the Salmon steaks Link to comment Share on other sites More sharing options...
Phumfeinz Posted August 4, 2013 Share Posted August 4, 2013 Alright Shillzz I'm trying your salmon recipe today, it's marinating at the moment. I think zest and juice of one lemon might be too much though, it's incredibly sour (half a lemon would have been sufficient I think). I added some more soy and honey to try to offset it, I'll let you know how it turns out. Top stuff Shillzz, this is delicious. So easy to make as well. I won't put as much lemon in next time, but will definitely be doing it again. Link to comment Share on other sites More sharing options...
Stevo985 Posted August 4, 2013 VT Supporter Share Posted August 4, 2013 I found the same thing with the lemon. I added more honey to counter it. Also thought it was a bit garlicy so would probably use less than a clove next time. Of course this was all before I totally **** it up. Link to comment Share on other sites More sharing options...
Meath_Villan Posted August 12, 2013 Share Posted August 12, 2013 Christ peeling soft boiled quails eggs ......FML Link to comment Share on other sites More sharing options...
peterms Posted August 12, 2013 Share Posted August 12, 2013 Christ peeling soft boiled quails eggs ......FML Yes, it's a pig of a job. But don't leave it there, man! What's the story? What dish are they for? How do you cook them, hold them soft boiled, and serve them warm later on? Is it really better doing them in bulk at the start of service rather than as required later on? Or were they all needed right there and then? Link to comment Share on other sites More sharing options...
Meath_Villan Posted August 12, 2013 Share Posted August 12, 2013 Sorry man I used them for a starter I was doing ....will take some more pics the w/e But I cooked them by sticking a pot of boiling water on the heat to a rapid boil then pour it on to the eggs back on to the heat for 1.5 min for really soft eggs 2 mins for medium cool in iced water for ten mins then chill I went 1.5 as I did a version of a scotch egg using black pudding instead of just sausage meat ....so you have to remember they will be going in to cook again Have to be done in advance .....imagine mid service !!! the commis would be having a heart attack Link to comment Share on other sites More sharing options...
peterms Posted August 12, 2013 Share Posted August 12, 2013 Sorry man I used them for a starter I was doing ....will take some more pics the w/e But I cooked them by sticking a pot of boiling water on the heat to a rapid boil then pour it on to the eggs back on to the heat for 1.5 min for really soft eggs 2 mins for medium cool in iced water for ten mins then chill I went 1.5 as I did a version of a scotch egg using black pudding instead of just sausage meat ....so you have to remember they will be going in to cook again Have to be done in advance .....imagine mid service !!! the commis would be having a heart attack Love the idea of the black pudding/quails egg. So the whole thing is deep fried as needed? I was imagining the egg as garnish, and wondering why reheating would be simpler than just cooking, but you've explained it. Link to comment Share on other sites More sharing options...
blunther Posted August 13, 2013 Share Posted August 13, 2013 My favourite very simple, quick yet delicious (ly unhealthy) meal - I call it Pasta Maldonado. 500g pasta - rigatoni or similar 250ml single cream A chorizo ring, cut into chunks of 5-10mm About 8 standard tomatoes Some dried chilli and herb of choice (I like oregano). Whatever cheese you have lying around Peel the tomatoes (flash boil them for a little bit first) and roughly chop. Chuck in a pan with some oil to soften up for 5-10 mins. Chuck in the chorizo - leave for five minutes for the oils from the sausage to mingle with the tomatoes Bung in some dried red chilli flakes - a teaspoon or two, and some oregano or whatever you fancy Add the cream, and simmer gently for five minutes Stick a bit of grated cheese in to thicken if desired Chuck in the (cooked) pasta and stir. Serve topped with parmesan if available (cheddar if not), with garlic ciabatta. So simple, yet so unbelievably delicious. Link to comment Share on other sites More sharing options...
Shillzz Posted August 13, 2013 Share Posted August 13, 2013 This !!!!! Followed with this Ah cool, that looks a bit like it could be Linguine Ai Frutti di Mare? Care to disclose how you made it? Link to comment Share on other sites More sharing options...
StefanAVFC Posted August 13, 2013 Share Posted August 13, 2013 My favourite very simple, quick yet delicious (ly unhealthy) meal - I call it Pasta Maldonado. 500g pasta - rigatoni or similar 250ml single cream A chorizo ring, cut into chunks of 5-10mm About 8 standard tomatoes Some dried chilli and herb of choice (I like oregano). Whatever cheese you have lying around Peel the tomatoes (flash boil them for a little bit first) and roughly chop. Chuck in a pan with some oil to soften up for 5-10 mins. Chuck in the chorizo - leave for five minutes for the oils from the sausage to mingle with the tomatoes Bung in some dried red chilli flakes - a teaspoon or two, and some oregano or whatever you fancy Add the cream, and simmer gently for five minutes Stick a bit of grated cheese in to thicken if desired Chuck in the (cooked) pasta and stir. Serve topped with parmesan if available (cheddar if not), with garlic ciabatta. So simple, yet so unbelievably delicious. Is that because it can't be finished? 1 Link to comment Share on other sites More sharing options...
BOF Posted August 13, 2013 Moderator Share Posted August 13, 2013 So there was a bit of Simpson's action after all That made I lol 1 Link to comment Share on other sites More sharing options...
Shillzz Posted August 13, 2013 Share Posted August 13, 2013 My favourite very simple, quick yet delicious (ly unhealthy) meal - I call it Pasta Maldonado. 500g pasta - rigatoni or similar 250ml single cream A chorizo ring, cut into chunks of 5-10mm About 8 standard tomatoes Some dried chilli and herb of choice (I like oregano). Whatever cheese you have lying around Peel the tomatoes (flash boil them for a little bit first) and roughly chop. Chuck in a pan with some oil to soften up for 5-10 mins. Chuck in the chorizo - leave for five minutes for the oils from the sausage to mingle with the tomatoes Bung in some dried red chilli flakes - a teaspoon or two, and some oregano or whatever you fancy Add the cream, and simmer gently for five minutes Stick a bit of grated cheese in to thicken if desired Chuck in the (cooked) pasta and stir. Serve topped with parmesan if available (cheddar if not), with garlic ciabatta. So simple, yet so unbelievably delicious. I've never tried anything like this so I'm not criticising, but Chorizo and Cream? How does that work out? Personally I can't imagine putting the two together. I tend to go down the tomato route - in which case chorizo & chilli are both welcome. Or the cream route, where cheeses are more at home, along with things like pancetta. Not both. Link to comment Share on other sites More sharing options...
Meath_Villan Posted August 13, 2013 Share Posted August 13, 2013 This !!!!! Followed with this Ah cool, that looks a bit like it could be Linguine Ai Frutti di Mare? Care to disclose how you made it? I will when I write my cook book Link to comment Share on other sites More sharing options...
Shillzz Posted August 13, 2013 Share Posted August 13, 2013 bâtard Link to comment Share on other sites More sharing options...
blunther Posted August 14, 2013 Share Posted August 14, 2013 I've never tried anything like this so I'm not criticising, but Chorizo and Cream? How does that work out? Personally I can't imagine putting the two together. I tend to go down the tomato route - in which case chorizo & chilli are both welcome. Or the cream route, where cheeses are more at home, along with things like pancetta. Not both. There's nothing better than something which shouldn't work, but just does! I think it's how the oils from the chorizo and the fat from the cream mix. Bad for the heart, but great for the soul. Link to comment Share on other sites More sharing options...
Meath_Villan Posted August 14, 2013 Share Posted August 14, 2013 I took a pic of the starter the quails egg is for but to be honest the presentation was a bit shit ....the dish tastes great tho ......anyway I was working with this .....any ideas what it is Link to comment Share on other sites More sharing options...
StefanAVFC Posted August 14, 2013 Share Posted August 14, 2013 Pig intestine lining for sausage. 1 Link to comment Share on other sites More sharing options...
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