Cooking with Slinwagh, Lamb, potatoes and carrots.
- Thread starter Slinwagh
- Start date
Soldato
Meat + wooden chopping board = DEATH!
Well maybe, seriously you should only use a plastic board for meat as you can wash it thoroughly, e.g dish washer.
I know butchers use em, but thats all they use em for. Looks nice though, might have to try it at the weekend
Nonsense. A good wood board is 1000x better than any plasic board. Plstic boards get gouged and fill with dirty muck.
Soldato
That looks gorgeous, wouldnt mind giving that a go.
Soldato
Man of Honour
Sieve? pah :
Much easier and makes super smooth mash.
Well it was super smooth but I do want one of those !!
I have to agree, there. I have never used anything other than wooden boards and have never suffered as a result.
Soldato
indeed it does, but i cant make foodwant to make me mine?
Haha, could do. Though tbh the most extravagant dish i have made is another Ramsay one, can't think of the name of it but has posh prawn toast with chicken breast marinaded in soy, honey and sherry vinegar dressing with pak choi.
Was very enjoyable, though this week i have got as far as making Fajitas with the Old el Paso starter kit
that looks stunnin, given me idea mind you because i normally do this with chicken breat stuffed with cheese and wrapped in bacon, ill tie it now, but i do usally boil it for 5 minutes so it holds it shape in the cling film. Then remove cling film and fry with knob of butter
Looks great dude. Very well rolled 
I've made a similar dish a couple of times (similarily using a GR recipe). Apricot and cumin stuffing - delicious. Saddle can cost a fair bit though, and Parma ham aint cheap! For an extra twist I added ground pistachios to the stuffing - really nice.
I've made a similar dish a couple of times (similarily using a GR recipe
). Apricot and cumin stuffing - delicious. Saddle can cost a fair bit though, and Parma ham aint cheap! For an extra twist I added ground pistachios to the stuffing - really nice.
how to you get it to hold its shape? i had real problems getting it to role. I found keeping it in the fridge for 12hrs + helps then like mentioned boiling it for 5 mins before taking cling film off and frying. Ill deffos try wrapping it in rope.
I just rolled it as tight as I could, tied up and slung it in the fridge for a hour.
I didn't cut straight away, it rested for about 10 minutes in the pan before I cut the string off.
If you look at the Ramsey version he had a larger flap of fat that tottaly wrapped the saddle, I trimmed mine a little to short which meant it did give a little more than I would have liked it too.
Dumb question comming up! you rolled it tight, and tied it with cling film on? because when i roll it tight as possible, then remove cling film it falls apart
Dumb question comming up! you rolled it tight, and tied it with cling film on? because when i roll it tight as possible, then remove cling film it falls apart
When I rolled it I only used the cling film to get it started, I finished it without rolling it in the rest of the cling film if that makes sense and just help it in place while I tied it.