Meath_Villan Posted March 4, 2014 Share Posted March 4, 2014 (edited) Must have been the Pate Edited March 4, 2014 by Meath_Villan Link to comment Share on other sites More sharing options...
snowychap Posted March 4, 2014 Share Posted March 4, 2014 Not the salmon mousse? Link to comment Share on other sites More sharing options...
Seat68 Posted April 1, 2014 Share Posted April 1, 2014 Need a little assistance. We are away in our campervan this weekend for 2 nights, and I tend to do the cooking, I have one night covered but I was hoping to get a little guidance on something to cook on saturday. We have a hob, grill and an oven of sorts, unsure of the heat it can knock out, but its there. I am a shit cook, I state that now, but I try. Any suggestions? Will give most things a stab but we are already having a curry on friday. Link to comment Share on other sites More sharing options...
Eames Posted April 1, 2014 Share Posted April 1, 2014 Just use it for bacon sarnies in the mornings. Link to comment Share on other sites More sharing options...
Seat68 Posted April 1, 2014 Share Posted April 1, 2014 yeah do that anyway, but need something substantial, maybe something pasta based. Link to comment Share on other sites More sharing options...
Meath_Villan Posted April 1, 2014 Share Posted April 1, 2014 yeah do that anyway, but need something substantial, maybe something pasta based. do pasta 2 Link to comment Share on other sites More sharing options...
Seat68 Posted April 1, 2014 Share Posted April 1, 2014 Ace, thanks all. Link to comment Share on other sites More sharing options...
peterms Posted April 1, 2014 Share Posted April 1, 2014 Need a little assistance. We are away in our campervan this weekend for 2 nights, and I tend to do the cooking, I have one night covered but I was hoping to get a little guidance on something to cook on saturday. We have a hob, grill and an oven of sorts, unsure of the heat it can knock out, but its there. I am a shit cook, I state that now, but I try. Any suggestions? Will give most things a stab but we are already having a curry on friday. Jerk chicken, saute potatoes and salad. Part prep it before you leave home, make it simple. Do the Ottolenghi marinade from here. You don't need to bother with the coconut salsa, and you can leave out roasting the spices. I don't bother with the spring onions, just use one big red onion. Include the salt and pepper in the marinade, don't bother doing it separately like he says. Just put those ingredients or something close in a blender (a hand-held one with a close-fitting jar is good for this, or else a food processor/blender), whizz it up, and rub into the chicken. A glug of whisky would work as part of the marinade as well. Add a bit of water if it doesn't look like there's enough to coat the chicken properly (not too much, you want the marinade fairly thick, not watery). Keep in the fridge, and when you're ready to cook, just bake it in the oven for about 40 minutes on a medium oven (test the chicken to make sure it's cooked by cutting one piece before you eat, if you think the oven might be unreliable). Never mind grilling the chicken first as he says, to keep it simple - but cook for longer than his recipe. And take the chicken out of the fridge half an hour before you cook it and also make sure the oven is hot before you put the chicken in. If it looks like the chicken is cooked before you're ready with the rest, just turn the oven off and leave it in there. And if the chicken isn't cooked enough when you're nearly done with the potatoes, just take them off the heat and finish them off when the chicken is done. Get some waxy potatoes, boil them in salted water for 20 minutes at home, drain them and take them with you, cooked. When the chicken is nearly cooked, cut the potatoes into quarters or smaller and saute them for 10 minutes in olive oil, butter, sea salt and black pepper in a non-stick pan. Add the juice of half a lemon part way through. Keep turning the potatoes, and make sure the heat is high enough that they are partly browned and the butter and lemon form a bit of a crust. Serve with a salad and a simple dressing (put a spoon of Dijon mustard into a clean jam jar, add a couple of tablespoons of good olive oil and a teaspoon of either vinegar or lemon, a little salt and pepper - again do this at home, and when you're ready to eat, shake the jar to amalgamate the dressing and serve). You could do a simpler salsa than his coconut one with it. Chop a couple of good tomatoes, a shallot, a fresh green birds eye chili and some fresh coriander, add sea salt, black pepper, juice of one lime. But no need really. Pretty tasty, but you're basically baking one pre-prepared dish and frying some pre-cooked potatoes, so the cooking part is easy. Or even simpler, cook some pasta, drain and add a jar of pesto, serve with freshly grated Parmesan (don't buy the pre-grated stuff), freshly ground black pepper and some torn basil leaves, with a salad. 1 Link to comment Share on other sites More sharing options...
Seat68 Posted April 1, 2014 Share Posted April 1, 2014 Thanks a lot. I think thats within my capabilities. Really appreciate the response. Link to comment Share on other sites More sharing options...
robojoel Posted April 2, 2014 Share Posted April 2, 2014 So I got a cooking blowtorch for my 40th Birthday from my Mum and Dad as they know I am really into cooking which was nice Any advice on how to use it? I just cooked sirloin steaks and caramalised the fat when it was resting, yummy! Link to comment Share on other sites More sharing options...
Meath_Villan Posted April 2, 2014 Share Posted April 2, 2014 So I got a cooking blowtorch for my 40th Birthday from my Mum and Dad as they know I am really into cooking which was nice Any advice on how to use it? I just cooked sirloin steaks and caramalised the fat when it was resting, yummy! Topping of a brulee or browning a baked alaska Link to comment Share on other sites More sharing options...
Electric Avenue Posted April 2, 2014 Share Posted April 2, 2014 Burnt das Brot ? Link to comment Share on other sites More sharing options...
peterms Posted April 3, 2014 Share Posted April 3, 2014 So I got a cooking blowtorch for my 40th Birthday from my Mum and Dad as they know I am really into cooking which was nice Any advice on how to use it? I just cooked sirloin steaks and caramalised the fat when it was resting, yummy! Write your name on the steak with it, for a true signature dish. 1 Link to comment Share on other sites More sharing options...
Meath_Villan Posted April 9, 2014 Share Posted April 9, 2014 Made some lemon tarts yesterday .....then decided to but some meringue on them ....should have just left them to be honest Link to comment Share on other sites More sharing options...
Meath_Villan Posted April 25, 2014 Share Posted April 25, 2014 Onions on burgers ...cooked or raw...what's your preference Link to comment Share on other sites More sharing options...
Ingram85 Posted April 25, 2014 Share Posted April 25, 2014 Raw Link to comment Share on other sites More sharing options...
Avfc96 Posted April 25, 2014 Share Posted April 25, 2014 Onions on burgers ...cooked or raw...what's your preference 1 Link to comment Share on other sites More sharing options...
AVFC_Hitz Posted April 25, 2014 Share Posted April 25, 2014 Onions on burgers ...cooked or raw...what's your preference Caramelised. With plenty of moutard. Link to comment Share on other sites More sharing options...
PompeyVillan Posted April 26, 2014 Share Posted April 26, 2014 Cooked. With Mayo and ketchup like in a whopper. Link to comment Share on other sites More sharing options...
trekka Posted April 26, 2014 VT Supporter Share Posted April 26, 2014 Definitely cooked and smothered in bbq sauce. Link to comment Share on other sites More sharing options...
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