Show Off Your Dish (Picture Thread) (Rules added)

culinarybrodown?

might use them as an amuse bouche sometime, seperating the yolks and then keeping it in one peice while you coat them is a bit tricky, I did them sous vide before seperating
 
Sous-viding first makes sense. I really want to do something like that to be honest. What temp did you sous-vide at and how long did you fry them after coating? :)

CulinaryBroDown is an amusing site. There's some actual useful info buried amongst the utter horror the guy concocts :D
 
63 C for an hour, I then found that running under cold tap "washed" the white off, coated with flour then a little beaten egg, rolled in the Doritos and fried for 30 seconds :)
 
63 C for an hour, I then found that running under cold tap "washed" the white off, coated with flour then a little beaten egg, rolled in the Doritis and fried for 30 seconds :)

Awesome, thanks :) I've been wanting to do this for a while and I think this weekend might have to be the time I finally do it.
 
Fancy Fry Up

This isn't anything special, but if any of you have heard of a chain called Cosy Club, or Loungers, you might have seen their dish Cosy Eggs / Lounge Eggs.

I'm a little obsessed with Chorizo at the moment, so unsurprisingly get the Chorizo version. Basically, 2 poached eggs, chorizo sausages, hollandaise sauce on a toasted muffin.

I thought I'd make it a little more filling;

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I've added sundried tomatoes and mixed beans in tomato sauce :D

Why are eggs covered in hollandaise sauce so delicious?

edit: Have just seen the post your image thread if a mod would like to delete/move.
 
Many thanks.

Here's a bonus Lemon Drizzle cake I made last month in my union jack silicone cake tray (christmas present).

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Excuse the iPotato photography

Pan seared pork chop with a basil and garlic dressing, on a bed of julienne red peppers and red onion.


Also need to invest in some steak knives, a regular knife doesn't cut it with meat!
 
My local fishmonger tweeted last night that they were getting fresh caught, local, wild sea trout today. I couldn't resist so I nipped down this morning and bought a side of a good sized trout.

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I didn't want to faff about too much with it so I did it simply pan fried with beurre noisette, samphire and asparagus. Was very tasty but I slightly overcooked the fish and the beurre noisette could have been a bit browner (I'm always wary of overdoing it and it being bitter). Still enjoyed it very much though.

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I'll be having the other half tomorrow for lunch; simply grilled and served with brown bread & butter. I'll have sea trout over salmon any day of the week.
 
That would have made perfect gravlax... I have been wanting to make some for ages. I feel I might have to after seeing that trout.
 
Wood fired oven at home... 5 day dough. First time ever using a proper oven!

First one (dough was adventurously thin!)
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Second
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Third
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It was yummy.
 
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Tonight's dinner

My take on Gazpacho

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long description but

Belly pork (brined for 24 hr then sous vide 24hr) , scallops in vanilla butter, butternut squash puree ( maple syrup, parmesan, nutmeg, cream , garlic ) with apple cinnamon crisps, deep fried mint and a pork and apple reduction

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Chocolate soufflé with a whipped amaretto nougat

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The Mrs wanted to go shopping for holiday stuff so volunteered to stay at home and entertain the kids

Cakes!

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And the result, four different types :

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Plain, Chocolate Chip, Iced and Chocolate Sprinkled and Jam Centred with Icing Drizzle
 
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