The cooking forum requests thread!

Jonny69

Jonny69

Jonny69

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Man of Honour
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This might be a bit of fun and a bit of a challenge at the same time. This is a thread where you post a request and another forum user cooks it :D

The rules.

Either:

Post a request. This should either be a request for a dish or a set of ingredients to make a dish with. I guess the more obscure the ingredients, the better the challenge; but keep it realistic!

or:

Pick up the request! Cook the dish or take up the ingredients challenge and make something with them. Make sure you post up your recipe and take some pictures!

Lets see what happens! I'll try and pick up a request over the weekend to get things going :eek:
 
Request: I'd like to see a coq au vin please, with thighs and drumsticks rather than breast meat...a real 'winter warmer' to use a cliche. It will warm the cockles of your heart and fill you with joy on a cold winter's evening! Also you may not use cornflour to thicken the sauce; a roux is acceptable:D. Bouquet garni of parsley thyme and bay. Tip: this works very well with black lentils.

(Mushrooms are optional :mad: :p).
 
Ask and ye shall receive. I apologise in advance for my crap camera Robbie, but I am cooking this in tomorrow morning :).
 
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You guys have got the right idea! I've got the legs and thighs left from a chicken I cut up last night. Tempting to do a mini coq au vin for one with a leg quarter :D
 
Ok I have a challenge.

Any recipe at all, be it sweet or savoury, but some good home made shortcrust pastry dish please.
 
I want to cook some Scallops. I've eaten them a couple of times in seriously good restaurants (with awards from the tyre making people and everything) but never cooked them myself. Our new local fish shop will have some in on Saturday and I plan to take a short break from Skyrim to cook them up and keep my lady friend happy.

My thoughts so far are: Scallop wrapped in black back bacon and fried(or grilled?) on a griddle pan. With black pudding mash and some pea shoot salady stuff.

What do people think or would add? Any hints on cooking the Scallops?
 
Personally I would go for something lighter in terms of flavour (scallops are quite delicate). Just a saute in a weakish garlic butter would be enough for them - the sides you suggested sound reasonable, though black pudding... *gag* :p
 
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Good point the black bacon is pretty heavy so may be worth treating them a bit more gently.

I have some stornoway black pudding in the freezer that I want to use. I'm not the biggest fan of it as a stand alone ingredient but in mash it's scrummy.
 
Black pudding mash? Never heard of it, but I imagine it to be great!

Black pudding with a poached egg on top is gorgeous.
 
taB said:
My thoughts so far are: Scallop wrapped in black back bacon and fried(or grilled?) on a griddle pan. With black pudding mash and some pea shoot salady stuff.

What do people think or would add? Any hints on cooking the Scallops?
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Rare as you dare with scallops.

Take them out of the fridge and bring them up to room temperature first, pat dry with a piece of kitchen towel and then bring a heavy-bottomed frying pan (not a griddle, unless it's one with very fine grooves) up to a good temperature - and by that I mean you want the pan to be hot, but not so hot that you're in danger of melting the damn thing.

Then you season your scallops on both sides, score little grooves into the tops and bottoms if you so desire, and fry them off in vegetable oil - although that's a personal thing, I don't like frying anything in olive oil but some people do. Oh, and keep a couple of knobs of unsalted butter handy - you'll need them to finish.

When it comes to the actual cooking, place your first scallop in the pan where 12 would be on the clock, then work round the hours starting at 1. This helps to remember which one to turn first!

I cook scallops by checking two things for 'done-ness' - firstly you want a little bit of browning around the edges of the surface that's touching the pan and secondly you want the scallop to 'whiten' halfway up. Once you've got both those things, you can flip it over and cook the other side.

Never, never get tempted to fiddle with them as you won't get that nice char/crust/tasty bit on the flat surface. And once they have all cooked through, take them off the heat and throw your butter in the pan - this should instantly melt and start foaming, and you can then spoon the butter over your scallops before you serve them.

As for putting bacon round them... not something I've ever taken to, so your mileage may vary. I've cooked scallops wrapped in pancetta and skewered with a sprig of rosemary, but it wasn't anywhere near as nice as the simple option.

Black pudding mash sounds pretty good as an accompaniment though. Served with a nice pea-shoot salad dressed in a lemony vinaigrette, it ought to knock your lady-friend's socks off.
 
With scallops i normally just fry them in garlic butter. Can't wait to get some more, only 2 weeks till ill get some diving in plymouth!

I bought some halloumi cheese and not sure what to do with it. Anyone got ideas?
 
Repta said:
I bought some halloumi cheese and not sure what to do with it. Anyone got ideas?
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Marinade it in lovely things, cook it in griddle pan and serve with a fresh salad and some crusty bread.

Lemon juice, olive oil, black pepper, oregano and a touch of chilli is a good place to start for a marinade.
 
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