Meath_Villan Posted February 18, 2014 Share Posted February 18, 2014 me & the kid threw together a chocolate tart Link to comment Share on other sites More sharing options...
Stevo985 Posted February 19, 2014 VT Supporter Share Posted February 19, 2014 Salmon Tagliatelle worked out well last week. Although I think I used too much creme fraiche and not enough wine, or maybe let the wine reduce too much. It was VERY creamy, and thus a bit stodgy. Feel like the sauce should have stayed a bit thinner. Link to comment Share on other sites More sharing options...
Meath_Villan Posted February 19, 2014 Share Posted February 19, 2014 Were going a bit old school for the old ladies (mothersday) CREAM OF MARKET VEGETABLE SOUP - homemade soda bread CRAB, PRAWN & SMOKED SALMON COCKTAIL TOMATO TART TARTIN – glazed goats cheese & red onion compote CONFIT LEG OF DUCK – rocket salad & smoked onion SALMON & COD CRISP FISHCAKES WITH HOLLANDAISE SAUCE SALMON CHOWDER – smoked salmon –mash – mini smoked salmon club (Supplement €2.50) WILD MUSHROOM & SMOKED CHICKEN RISOTTO (Supplement €2.50) ********* ROAST SIRLOIN OF IRISH PRIME BEEF –buttered mash – roast potatoes– market vegetables & pan jus ROASTED BALLONTINE OF TURKEY –ham & herb sausage meat stuffing, buttered mash, roast potatoes, market vegetables & pan gravy GRILLED PLAICE FILLETS- asparagus, baby potatoes & crab butter BAKED SALMON FILLET – spinach, cauliflower puree & rosti potato ROAST CHICKEN – with confit leg, celeriac cream, fondant potato & mushroom cream TAJINE OF BUTTERNUT SQUASH – cous cous – labne HOUSE AGED SIRLOIN STEAK - gratin potatoes, roast parsnips, 5 peppercorn jus (Supplement €4.50) AGED FILLET STEAK - gratin potatoes, roast parsnips, 5 peppercorn jus (Supplement €7.50) ******* RED VELVET TIRAMISU WHITE CHOCOLATE & RHUBARB TRIFLE STEAMED LEMON PUDDING WITH LEMON CURD ICE CREAM RICH CHOCOLATE & CHERRY TORTE MAPLE PANNA COTTA WITH PECANS & SHORTBREADS ******* FRESHLY BREWED TEA OR COFFEE €22.95 PER PERSON (3 COURSES WITH TEA/COFFEE) Link to comment Share on other sites More sharing options...
peterms Posted February 19, 2014 Share Posted February 19, 2014 I have to point out that it's "ballotine". It was wrong on the Valentine's Day menu as well. But the dishes sound like they'll go down well. Link to comment Share on other sites More sharing options...
Meath_Villan Posted February 19, 2014 Share Posted February 19, 2014 I have to point out that it's "ballotine". It was wrong on the Valentine's Day menu as well. But the dishes sound like they'll go down well. didn't see that sure as hell didn't give it to the manager like that .....cheers Link to comment Share on other sites More sharing options...
villaajax Posted February 19, 2014 Share Posted February 19, 2014 Mother's Day? Is it time for that again? Link to comment Share on other sites More sharing options...
Meath_Villan Posted February 19, 2014 Share Posted February 19, 2014 yeah .....worst day of the year for chefs .....an all day **** and not the **** you want to be doing Link to comment Share on other sites More sharing options...
AVFCLaura Posted February 19, 2014 Share Posted February 19, 2014 Cooking is for people with way too much time on their hands. Link to comment Share on other sites More sharing options...
peterms Posted March 4, 2014 Share Posted March 4, 2014 Pancake Day: Blinis with wild smoked salmon and creme fraiche Masala Dosa 1 Link to comment Share on other sites More sharing options...
CarewsEyebrowDesigner Posted March 4, 2014 Share Posted March 4, 2014 Feck, I haven't had any pancakes today. Link to comment Share on other sites More sharing options...
villaajax Posted March 4, 2014 Share Posted March 4, 2014 I'm half Dutch, pancake day is any day I want it to be Link to comment Share on other sites More sharing options...
StefanAVFC Posted March 4, 2014 Share Posted March 4, 2014 Do you smoke with it as well? Link to comment Share on other sites More sharing options...
CarewsEyebrowDesigner Posted March 4, 2014 Share Posted March 4, 2014 (edited) You're half Dutch?!? Edited March 4, 2014 by CarewsEyebrowDesigner Link to comment Share on other sites More sharing options...
villaajax Posted March 4, 2014 Share Posted March 4, 2014 In the word of Johan Neeskens "I'm not having you suggest that all Dutch people are drug users" You're half Dutch?!? Yes and I own a Mustang. Link to comment Share on other sites More sharing options...
StefanAVFC Posted March 4, 2014 Share Posted March 4, 2014 It wasn't a drug reference. It was an Austin Powers reference to a drug reference. 1 Link to comment Share on other sites More sharing options...
snowychap Posted March 4, 2014 Share Posted March 4, 2014 But one thing about liver that the best cook can't change is the inherent texture. It's slightly granular, like pears, and quite soft and slightly sticky or melting. Some people find the texture unpleasant, I like it.As a late update, I did the liver and onions (with some smoked bacon) and absolutely loved the taste but I have to say the texture was a problem. As a result, I shan't be going down that road again.I'm glad, however, that I tried it. Link to comment Share on other sites More sharing options...
peterms Posted March 4, 2014 Share Posted March 4, 2014 But one thing about liver that the best cook can't change is the inherent texture. It's slightly granular, like pears, and quite soft and slightly sticky or melting. Some people find the texture unpleasant, I like it. As a late update, I did the liver and onions (with some smoked bacon) and absolutely loved the taste but I have to say the texture was a problem. As a result, I shan't be going down that road again. I'm glad, however, that I tried it. Out of interest, how do you find the texture of chicken liver pate, when it's been blended and has become smoother? Still unpleasant, or not? Link to comment Share on other sites More sharing options...
villaajax Posted March 4, 2014 Share Posted March 4, 2014 It wasn't a drug reference. It was an Austin Powers reference to a drug reference. Never seen it. Link to comment Share on other sites More sharing options...
StefanAVFC Posted March 4, 2014 Share Posted March 4, 2014 It wasn't a drug reference. It was an Austin Powers reference to a drug reference. Never seen it. https://www.youtube.com/watch?v=JjLmY0SxoWM 2 Link to comment Share on other sites More sharing options...
snowychap Posted March 4, 2014 Share Posted March 4, 2014 (edited) Out of interest, how do you find the texture of chicken liver pate, when it's been blended and has become smoother? Still unpleasant, or not?Fine - though I've not had it a great deal.Prefer Ardennes to Brussels as far as pork goes. Edited March 4, 2014 by snowychap Link to comment Share on other sites More sharing options...
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