Cooking with AH2: Fake Christmas (pic heavy)

[Cosimo]

That’s a great menu. When are you opening the restaurant?

 

[Saetia]

Mashed potato in doughnuts?

 

[Glaucus]

Yep, makes a difference allthough subtle, imo it makes it slightly less bread like,. Doughnurs have been made with mash for donkey years.

Would love to own a restaurant.

 

[Demoniser]

God damn, i knew clicking on this thread would be bad for me.

I want doughnuts now, they look so tasty...

 

[Psymonkee]

Yep, makes a difference allthough subtle, imo it makes it slightly less bread like,. Doughnurs have been made with mash for donkey years.

Would love to own a restaurant.

Confused by spuds but will try!

 

[^TANK^]

Only if you go through the ops.

Sod it why not.

 

[Lysander]

When am I coming over?

 

[HeadlessChicken]

Gotta be one of the richest menus ever.


I love it

Cooking for this many people is immense, get so much more freedom. Nothing like cooking 1/2 an animal

 

[Ahleckz]

Beef Wellington, could you do it with just any beef roasting joint? I fancy making it tomorrow, but not going to use fillet as I can't afford it and it's only for a friend and I so no reason to splash the boat out.

 

[Tonyator]

2007 and 2008 are there, they are linked at the top of the 2009 one

Looks awesome!

Shame about the rarebit pics...

 

[aaron333]

That looks incredible

 

[Glaucus]

Beef Wellington, could you do it with just any beef roasting joint? I fancy making it tomorrow, but not going to use fillet as I can't afford it and it's only for a friend and I so no reason to splash the boat out.

I would probably say no on normal roasting joints, need something tender and reasonably small. However something like a trimmed down sirloin steak could work, but in individual wellingtons, cooking times would need to be adjusted though.

 

[alexakasloth]

It all looks really delicious as usual AH!

 

[jellybeard999]

I would probably say no on normal roasting joints, need something tender and reasonably small. However something like a trimmed down sirloin steak could work, but in individual wellingtons, cooking times would need to be adjusted though.

I thought traditionally, wellington was often made using large joints?

 

[HeadlessChicken]

Yup. A large joint of fillet

 

[Glaucus]

I thought traditionally, wellington was often made using large joints?

fillet is a big joint, but a relatively small cross section. I would expect it to be very difficult to cook say a silverside, due to increase cross section, without totally destroying the pastry.

 

[Ahleckz]

I would probably say no on normal roasting joints, need something tender and reasonably small. However something like a trimmed down sirloin steak could work, but in individual wellingtons, cooking times would need to be adjusted though.

Well I'll have a look at what the supermarket has, I can always get the claw hammer out and tenderise it good 'n' proper .
I'll be using prosciutto and pancakes in mine, which should avoid any issues with to much moisture hitting the pastry. Will just have to see eh? I'll post a picture up of the finished thing and my recipe. Unfortunately my camera is very temperamental (and rubbish) so won't be able to do a step by step.

I've wanted to make Wellington for some time as I have a tin of Foie Gras and access to free truffles so this is my trial run before pulling out the big guns.

 

[Glaucus]

I've wanted to make Wellington for some time as I have a tin of Foie Gras and access to free truffles so this is my trial run before pulling out the big guns.

How have you managed that that's worth a few bob.

 

[Ahleckz]

Got a family friend who does a lot of gourmet cooking and uses stupid ingredients like truffles. He said he'd share some with me if I was making a dish for a special occasion as he likes the idea of people cooking great food. He's minted, so it's no skin off his nose.
The foie gras, I already have. Got 2 tins of it in my cupboard. Bought it last time I was in France, I also have a jar of truffles, and two types of caviar.

Right, I'm beginning my Wellington now. Any tips? (Apart from use fillet in stead of what I've bought )

 

[Glaucus]

Not really, it's pretty easy, the hardest bit is cooking it to the required doneness, as you can;t see or feel the meat. That's where a probe thermometer comes in useful.