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Made scotch eggs: 
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Apr 27, 2018 16:21
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Ranter posted:getting the right consistency of yolk in a scotch egg is not easy, and that looks loving brilliant. Stangg posted:Good job on the egg, love the colour in the sides too. paraquat posted:Those colours, wow. That plate is a work of art! Thanks guys, I'll definitely be making them again, the pickled red onion (super simple) was pretty nice as a side too. TychoCelchuuu posted:No fancy plating, sorry: Masoor Dal is delicious, did you follow a specific recipe? Edit: I also made pan seared salmon, samphire and a honey, butter and lemon dressing: 
Raikiri fucked around with this message at 22:48 on Apr 28, 2018 |
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Apr 28, 2018 22:36
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Huge portion of spicy lamb kofta, salad and pickled red onion, cabbage and chillis.
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May 2, 2018 18:55
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 Chicken skewers, 'mexican' roasted sweetcorn salad and a bit of toasted bread.
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May 14, 2018 18:56
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drat, that looks perfect.
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May 14, 2018 20:27
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Pan seared seabass, ginger, chilli and some rice.
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May 18, 2018 18:12
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Prawn and mushroom tagliatelle, pan seared seabass and grilled asparagus.
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May 23, 2018 18:02
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Terrible plating and photo but Thai fishcakes, jasmine rice and siracha coleslaw:
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Jun 21, 2018 23:32
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Fritatta:
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Jul 25, 2018 21:27
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Fish tacos: And Apple Tart Tatin: 
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Aug 10, 2018 21:31
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  Made butter chicken and garlic naans.
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Aug 28, 2018 17:21
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Olpainless posted:Get that loving in me. Haha thanks, I used tipo 00 flour with baking powder rather than any yeast. 1 3/4 cups flour 2 tsp sugar 1tsp salt 2 tsp olive oil 3/4 tsp baking powder 1/2 cup milk Mix the dry ingrediants, add the wet and knead for 7-8 mins, rest for 10, makes 8 portions. Cook for 30-40s in a super hot pan, turn and brush with ghee/garlic/coriander (cilantro) mix, turn again and brush the other side after 30s. The butter chicken recipe was this: https://thekitchenpaper.com/indian-butter-chicken/ But with 1/2tsp turmeric, more chilli powder and more garlic. Raikiri fucked around with this message at 18:41 on Aug 28, 2018 |
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Aug 28, 2018 18:39
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Entropic posted:I cook a lot of Indian food and I always think I should post it but I can never make it look that photogenic. My rogan josh is delicious but it looks like the red sarcophagus liquid. It's mostly just lighting, I used the inbuilt flash on my camera but bounced it off the ceiling to get even lighting.
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Sep 5, 2018 10:15
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Ginger and Garlic chicken thigh with noodles/pak choi.
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Sep 22, 2018 19:24
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Is there a breakfast thread? Couldn't find one so have some eggs benedict, no English muffin though.
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Sep 27, 2018 08:16
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The Midniter posted:Is that a ciabatta roll or a torta roll? Yeah ciabatta roll, all I had to hand at 7.30 this morning.
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Sep 27, 2018 14:30
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Phil Moscowitz posted:First day of the season under 50 degrees so made some bœuf bourgignon over papardelle. Looks incredible. I had no idea what to make today, ended up doing chicken and mushroom pie with fondant potatoes.  Eyeballed everything, came out alright.
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Nov 12, 2018 18:12
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Not exactly dinner but I made Raspberry + Lime Macarons, they were far from perfect but still tasty. Also this is why I don't bake.
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Jan 31, 2019 14:38
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silvergoose posted:This being "because they all end up in my stomach"? I actually only ate one, gave the rest to my niece + nephew. Thankfully I don't have a sweet tooth, otherwise I'd be 80lbs overweight instead of 30.
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Jan 31, 2019 17:11
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Random Hero posted:Ribeye filet (sous vide @ 135 for 2hrs) with roasted sweet potatoes on whipped goat cheese. Man, I need to get a sous vide, the steak looks perfect. I made burgers, brioche and triple cooked sweet potato chips:  
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Feb 3, 2019 11:00
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Tezcatlipoca posted:You cooked the potatoes three times and that burger an half. It was a touch rare, not gonna lie. Still ate it though. TheCog posted:Tell me more about these triple cooked sweet potato fries. Whenever I make sweet potato fries they turn out more like roasted sweet potatoes if I'm lucky. Parboil, toss with salt, pepper, smoked paprika and corn flour, Bake for 25 mins then fry for a bit.
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Feb 3, 2019 18:17
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Honey & Cumin roast pork belly, sugar snap peas, leek and mushroom croquettes with a pork/onion gravy.
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Mar 22, 2019 17:25
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Ranter posted:im defrosting a pork belly slab right now do you have a recipe please? These were pre cut slices but I scored the fat, seasoned with salt, pepper, and whole cumin seeds, cook for 1 hour at Gas Mark 2 in a covered dish. Then take the cover off, add around 15ml honey and cook for a further 20-25 mins at Gas Mark 5-6. For the croquettes, I used two medium potatoes (red rooster potatoes iirc), 1 small leek, 1 spring onion, and 5-6 chestnut mushrooms, cooked off the leek/onion/mushroom with a little of the pork fat that had rendered out. Mix that all together and chill, should make 6 roughly egg sized croquettes. Flour, eggwash then bread (I used panko breadcrumbs but any would do). Add some flour if the mix is a little too wet. Fry for 5-6 mins. The gravy again I used some of the rendered fat to cook off half a finely sliced white onion, made a roux and added some stock, then filtered the onion and any bits through a sieve. Raikiri fucked around with this message at 22:54 on Mar 23, 2019 |
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Mar 23, 2019 22:44
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Double smash burger with local Sussex slipcote cheese, red onion chutney, tomato, streaky bacon and lettuce on a brioche. I am now dead.
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Apr 4, 2019 17:52
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No pic but a salad with grilled seabass, feta, olives, and a honey/mustard/lemon dressing.
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Apr 23, 2019 20:41
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 Pineapple fried rice with chicken thigh.
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May 9, 2019 18:31
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 Thai spiced panko breaded fishcakes and fried rice.
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Jun 1, 2019 00:28
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Thanks <3 Today was salad, coleslaw and lovely corn/hot dogs cooked on a disposable BBQ.  Actually not bad.
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Jun 1, 2019 23:40
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Hoi sin glazed cured pork belly strips with bao buns, pickled daikon/carrot/cucumber and rice flavoured with cardamom, lemon grass and pandan leaves.   
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Jun 5, 2019 16:55
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sterster posted:
Thanks, yep, I cooked them for about 3 hours at the lowest setting on my oven (slow cook, below gas mark 1) in a covered dish. Took them out, drained, glaze then cook for 10 mins at gas mark 6 then repeated another 2 times. kumba posted:god drat I am awful for actually using recipes or weighing stuff and this was my first time making these but I'll give you roughly what I used. 250 - 275g plain flour (tipo 00 as this was all I had) 2 tsp sugar 1/2 tsp salt 2/3 tsp instant yeast 125ml water 30ml milk 2 tsp veg oil 1 tsp rice vinegar Mix the flour, salt, sugar and yeast. Mix the water, milk and 1 tsp oil. Add to together and form a slightly wet dough, add more flour or water as required. Add 1 tsp rice vinegar to the dough (I didn't add this earlier as I thought it might cause the milk to separate). Knead for 5-6 mins then rest in a covered bowl for 1 hour or so, depending on how warm the room is. After it has doubled in size knead again then roll out to around 1/3 inch/8mm thick. Add the last tsp oil on top and brush, cut with a 3.5-4 inch round (should get 6 ish). Fold over in half and roll out a little bit more, then rest again in the steamer. Steam for 12-13 mins, take off the heat but leave them in the steamer, covered for another 10 mins before serving.
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Jun 5, 2019 19:57
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That looks loving amazing. How was the pork belly done, just in the oven?
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Looks great. If you have a lot of basil I would suggest making basil oil. Blanch the basil for 30s in boiling water, put into ice water to cool immediately after. Dry off then blend with a small amount of olive oil then freeze for 24h. Should keep for a few months, freezing it keeps the colour but isn't 100% necessary.
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Aug 30, 2019 23:13
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I made cod loin with pea + mint puree, chorizo chips and chili pickled beetroot. No pic but I was pretty happy with the flavours.
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Sep 16, 2019 16:05
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They're great, I love you didn't attempt to find a bigger plate. I ran a couple of specials today at work so had to try them, naturally. Pan fried mackeral (caught this morning by my brother), on toasted ciabatta with beetroot and chilli salsa. Cod loin with lemon and mint pea puree and chorizo.  
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Sep 21, 2019 17:36
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It's quite a common pairing with white fish/scallops etc. Personally I think it works really well, especially with the saltiness from the chorizo.
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Sep 21, 2019 18:04
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I wish Korean BBQ was a thing here. Testing another special, serrano wrapped monkfish, butternut and habanero veloute with lemon pepper grilled courgettes. 
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Sep 22, 2019 13:26
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Olpainless posted:
Thanks, I toned it down a bit as I was testing it (cooked for my Dad who isn't big on heat) but it's definitely noticeable. I put about 1/5 of a small/medium chili to around 500ml of veloute. Nephzinho posted:
Everything looks great but I want these two please.
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Sep 23, 2019 14:24
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Nice, I made some a while back. Fresh scotch eggs are great.
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Oct 20, 2019 04:00
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Made ramen. Need bigger bowls.
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Nov 8, 2019 12:26
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toplitzin posted:Leftover chili on a baked potato. I haven't had a baked potato in years so did these for staff food:  Twice-baked potato with cheddar, chorizo, spring onion and a little side salad.
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Dec 12, 2019 15:05
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toplitzin posted:Kinda looked at Bourdain's recipe and said that's too much work, then looked at Kenji's recipe and said there's room for more flavor, and kinda took inspiration and process from both. I've never had it before but it looks loving incredible. Staff meal I did today was chicken and veg pot pie, not bad for using up scraps. 
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Dec 30, 2019 00:08
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