The **Now Eating** Thread

Enjoying looking through the thread in general, I do fear for the health of Marlin5 and Craig1981 its like reading a thread on Man Vs Food :D but best of luck to ya both!

Otherwise really impressed with some of the dishes that OCUK can put out on a plate. Fun reading thanks for sharing y'all.
 
Made my own Coco curry.

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randomshenans said:
I love making a Wellington
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Can anyone share an guaranteed good Wellington recipe? I have always wanted to make it but worried about not doing an expensive bit of meat justice and over doing it or undergoing something. I do have a decent thermometer.

I'd like to give it a go during the Christmas holiday.
 
bsoltan said:
Can anyone share an guaranteed good Wellington recipe? I have always wanted to make it but worried about not doing an expensive bit of meat justice and over doing it or undergoing something. I do have a decent thermometer.

I'd like to give it a go during the Christmas holiday.
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I was asked this by a mate so typed up this yesterday:

My recipes are vague as anything, as I never really weigh anything or do anything in any detailed way, but here goes.

You will need:
- 1 beef fillet, whatever size you want to eat, obvs.
- Mushrooms (I like chestnut mushrooms, but button will do), do about half a tub? A whole 500g did my weekend one serving 6.
- Glass of white wine. Or, bottle, and drink the rest.
- 4 garlic cloves, crushed.
- Some butter
- thyme, dried.
- Proscuitto ham (enough to cover your meat, get 8 slices, you can eat the rest)
- Dijon or wholegrain mustard. I use wholegrain, but do what you ****ing like.
- Puff pastry. Enough to cover your beef, obviously. Shop bought, don't **** about making it.
- 1 egg.

How to do it:

Get your mushrooms on first. Dice the ****ers up, or put them in a food processor. You don't want them a paste, but a small dice. Slap them in a frying pan on medium heat with some salt, pepper, butter, thyme, the crushed garlic and slowly start to cook them down. You don't want to fry them, you want them to cook right down. This will take like 20 mins. After about 5 mins, slap in your glass of white wine, swig some out the bottle. Get your own glass and think "****ing nailing this". The wine will cook off and you should be a dark colour and no liquid left. You'll be like pasting this on, so it should be that consistency. Once that's done, slap it in a bowl set it to one side to cool down.
The meat. Meat wise, rub some oil on your fillet, salt and pepper that bad boy while you're heating a frying pan. Get that ****er hot. Then you just want to sear the outside of the meat, all round including the ends. Just to get some colour on it not to cook it. Shouldn't take more than a few mins. Again, set this aside to cool down. You want it all cool before putting it together. Fridge it if it speed it up.
Now to construct the ****er. **** easy. Clingfilm on the worktop, lay up two sheets overlapping if your welly is going to be a corker. Then lay on the proscuitto like you're laying roof tiles. 2 rows, overlapping, go along 4 slices. No gaps. Lovely. Spread on your mushroom paste mix on top of the ham. Should cover the area your beef will take up.
Then get your beef, spread on the outside of it with the mustard of your choosing and slap it on the edge of your mushroom pasted area/ ham and tightly roll it up in the cling film, covering the whole thing with ham. Roll it up at the ends like a meaty christmas cracker and slap it in the fridge. Will chill it and keep it's shape ready to be covered in pastry later. You can do this the day before if you're going to be too ****faced to do it on the day.
When you're ready to rock and roll, get it out the fridge, slap your pastry on the worktop and cover the ****er, once you've removed the cling film, obviously, but you're not a dick. Use the egg, beaten, as an egg wash over the top. You want to make sure the pastry covers the wellington with no gaps, it'll help it cook.
Cooking wise, is somewhat dependant on the size, the 1.6kg one I did I cooked for 40mins and rested for 20 after. If you're doing 1kg or thereabouts, I'd cook about 30 mins, rest 15. If you're going smaller, I'd adjust accordingly. I tend to just judge on size at the time. Always give it resting time though. Will continue to cook it and make the meat relax. You want to cook it at 200c.
Carve that ***** up and rejoice at the wonder that it tastes like. Your guests will be foaming at the gash.
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two things with wellington, the mushrooms need to be cooked very dry, otherwise it'll end up a watery mess on the bottom.

and just by a thermometer, takes the guess work out and they are so cheap these days.
 
Merlin5 said:
It's ok ultralaser, I mostly post sweet treats here but I do generally eat quite healthy. :)



I'll try it tomorrow. I think there's one or two biscuits still left.

I've done my research and learnt the correct procedure. :D

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You have done this before a Penguin right? I have never heard of TimTams, they look exactly the same!
 
seanyc5 said:
You have done this before a Penguin right? I have never heard of TimTams, they look exactly the same!
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I haven't done a penguin slam, but these are much better than Penguins. I think the Tim Tams have more of honeycomb type of texture allowing liquid to be drawn in. Trust me, I can p.p.p.p pick up a penguin for a quid at tesco but TimTams are £3.69 from Ocado, and I'd rather pay the £3.69. The Tim Tams are more crispy, buttery and tastier. A [greg]buttery biscuit base![/greg] To me, it's a bit like the difference between bourbons and oreos. I prefer oreos.

The story is basically that the guy who created Tim Tams came to the UK in 1958, tasted a penguin (yes, penguins are old, they go back to 1932!) and said he would make a biscuit like the penguin but much better.

Here's a good Timtam v Penguin comparison. http://www.nicecupofteaandasitdown.com/biscuits/previous.php3?item=47
 
Substitute king size twix for tim tams, nibble both ends of twix bar then enjoy tea/coffee/hot choc through twix before scoffing.

Bliss.
 
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