Caporegime
Raymond busting out his Lilliputian saucepan again
That thing was like £30 so I need to get my money's worth…
The **Now Eating** Thread
- Thread starter J1234
- Start date
That thing was like £30 so I need to get my money's worth…
Caporegime
Associate
Good scrambled egg.. Nice to see it a bit runny. IMO scrambled egg should be made low and slooooow.
Caporegime
It took about 15mins, Gordon Ramsey method.
Went with a group of friends to see Coco at the cinema today. Really good film, would recommend seeing it. We went for dinner afterwards to a nice Chinese place called Dragon-I
Aromatic duck and pancakes to start off with. Lovely
Main was their version of special fried rice. Chicken, beef and shrimp in a BBQ style sauce, with a fried egg on top. Really enjoyed this
And for dessert an old favourite, hot chocolate fudge cake. Prefer it with whipped cream, but it was still very nice
Aromatic duck and pancakes to start off with. Lovely
Main was their version of special fried rice. Chicken, beef and shrimp in a BBQ style sauce, with a fried egg on top. Really enjoyed this
And for dessert an old favourite, hot chocolate fudge cake. Prefer it with whipped cream, but it was still very nice
Caporegime
That middle one looks like something I whip up when I’m bladdered and just throw something random together!
I agree - doesn't look particularly "egg-citing" - almost like an attempt at nasi goreng but a bit lack luster
Caporegime
Pork belly.
Soldato
I'm eating a sandwich filled with my homemade egg mayonnaise. Super fresh soft and crusty seasalt and pepper bloomer. Man, I haven't enjoyed bread this much in ages, what an amazing lunch.
Soldato
One of my faves, Olive tapenade and pesto bruschetta's with mozzarella, vine tomatoes, grilled peppers, and a good dash of homemade mustard and honey dressing
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dont you just love it when you experience something new at a restaurant, and it's easy to replicate at home. New weekly meal added.
it was lamb breast with braised cabbage in a chicken and butter "sauce" just reduced stock really.
made it tonight added some celery(needed longer) and broccoli(not sure it works, florets where overcooked, stem still hard) in as well and omg it's amazing.
slow roasted lamb breast for 5 hours at 150, then bumped the heat upto 190. Added a baby cabbage sliced in half and put that back in oven for 15 mins just to add a bit of colour with the fat. Then made some chicken stock from cubes but double strength, poured that in with some celery and broccoli. Turned everything apart from the meat occasionally or about 45mins. Took it all out and put on a plate, then put the stock on the hob and reduced by about half then stirred in a knob of butter.
who knew braised cabbage would taste so good, but it does.
I also remember having braised leeks as a child, so the rest of lamb breast will be going with that later in the week.
also as I use egg yolk powder for mayonnaise these days, I tried making custard with it, worked ok. need more egg yolk though to thicken it up a bit more. So convenient compared to even liquid egg yolks in a carton.
it was lamb breast with braised cabbage in a chicken and butter "sauce" just reduced stock really.
made it tonight added some celery(needed longer) and broccoli(not sure it works, florets where overcooked, stem still hard) in as well and omg it's amazing.
slow roasted lamb breast for 5 hours at 150, then bumped the heat upto 190. Added a baby cabbage sliced in half and put that back in oven for 15 mins just to add a bit of colour with the fat. Then made some chicken stock from cubes but double strength, poured that in with some celery and broccoli. Turned everything apart from the meat occasionally or about 45mins. Took it all out and put on a plate, then put the stock on the hob and reduced by about half then stirred in a knob of butter.
who knew braised cabbage would taste so good, but it does.
I also remember having braised leeks as a child, so the rest of lamb breast will be going with that later in the week.
also as I use egg yolk powder for mayonnaise these days, I tried making custard with it, worked ok. need more egg yolk though to thicken it up a bit more. So convenient compared to even liquid egg yolks in a carton.
Soldato
I'm very late to the party with risotto, never cooked it before in my life up until a week ago!
White wine mushroom and spinach Risotto with fresh garden pea's and Parmigiano-Reggiano.
White wine mushroom and spinach Risotto with fresh garden pea's and Parmigiano-Reggiano.
Man of Honour
Pork belly.
That looks divine. I hope you enjoyed it even half as much as I enjoy looking at it.
Caporegime
All gone in 1 day !
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- 15 Feb 2015
- Posts
- 1,064
Kamo nanban soba.
Sous vide duck in a dark konbu broth with some braised spring onions ... mmmm
Sous vide duck in a dark konbu broth with some braised spring onions ... mmmm
Caporegime
Kamo nanban soba.
Sous vide duck in a dark konbu broth with some braised spring onions ... mmmm
What's in the broth? apart from Konbu ?
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- Joined
- 15 Feb 2015
- Posts
- 1,064
The broth is is a mixture of approx. 6 parts dashi - in this case prepared from konbu and bonito flakes simmered in hot water - to 1 part kaeshi which is a 4 part mix of soy sauce to 1 part mirin and some sugar - then a couple of extra tablespoons of mirin added to the broth
The recipe is from Japanese Soul Cooking which is a great book for Japanese street foods.
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Soldato
Sugar ring doughnut. So nice I had to eat three
