The **Now Eating** Thread
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Soldato
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My girlfriends father gave me a woodcock to prep and cook the other day. I'd never prepped a bird before let alone a woodcock. Supposedly they are very sort after if you can find a place to buy them. Anyway, I roasted it and served it on toast which is traditional (although my variety not so much!) with a gravy made from the juices, offal and some stock.
Before and after pictures...
Before and after pictures...
Caporegime
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Bird on toast is a new one for me!
Soldato
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Sure it tastes very nice at least
looks a bit grim
I thought it'd get some interesting responses
With woodcock you roast it whole, innards and everything. The head was on there just for show, the brain is supposedly a delicacy so the head was removed from the plate and chopped shortly after.
The gravy was likely so dark as the offal is in it and it has the juices in it. It was a first attempt so I no doubt could do it better a second time haha.
It was certainly an experience 'dealing' with it though.
@Craig1981
It's the Mad Hatter Tea Party menu when we head to Six by Nico.
It wasn't my favourite looking menu as i'm not a far of Mushrooms or goats cheese, but the pictures look pretty good.
It's the Mad Hatter Tea Party menu when we head to Six by Nico.
It wasn't my favourite looking menu as i'm not a far of Mushrooms or goats cheese, but the pictures look pretty good.
I'm not big on goats cheese, but the goats cheese pannacotta in the tartare is really quite mild.
Caporegime
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You should have got a portion of the new Camembert cheese melts. They are bloody amazing! Can’t stop eating them.
Got a lift home from work and the driver suggested going to McDonalds. No arguments from me
Got a couple of double cheeseburgers, 3 piece chicken select with sweet curry dip and a medium Fanta. Yummy!
I went away with some friends at the weekend and we all love food and some of us love cooking it too.
Friday - I made baked salmon with dill and lemon. Steamed new potatoes and green beans. Braised fennel.
Starting Friday my friend made the beef stock for the Pho we were having on Saturday.
It cooked for about 14-16 hours and then assembled with the other ingredients.
Sunday morning is the mandatory fry up.
Sunday evening yet another friend who is awesome at pastry and pies made a slow cooked lamb pie which was divine.
I did smoked roasted garlic mash, steamed tender-stem broccoli, and maple glazed carrots.
Saturday-Sunday I also made an apple crumble.
We also had pastries and croissants on Saturday morning. Some ham and cheese sandwiches while on a walk Saturday afternoon, and a bunch of snacks and Quality Street.
Friday - I made baked salmon with dill and lemon. Steamed new potatoes and green beans. Braised fennel.
Starting Friday my friend made the beef stock for the Pho we were having on Saturday.
It cooked for about 14-16 hours and then assembled with the other ingredients.
Sunday morning is the mandatory fry up.
Sunday evening yet another friend who is awesome at pastry and pies made a slow cooked lamb pie which was divine.
I did smoked roasted garlic mash, steamed tender-stem broccoli, and maple glazed carrots.
Saturday-Sunday I also made an apple crumble.
We also had pastries and croissants on Saturday morning. Some ham and cheese sandwiches while on a walk Saturday afternoon, and a bunch of snacks and Quality Street.
Caporegime
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- 1 Dec 2010
- Posts
- 53,721
- Location
- Welling, London
What did you cook that fry up on, the sun?
The oven was a bit lively it certain areas. As witnessed by the crumble as well. Unfortunately as the breakfast cook I picked the worst pieces for myself.
cooking in someone elses kitchen is always a challenge .
I pre-stew the apples for a crumble, friends uwave them , one of the too few, uwave benefits, imhop; thick crumble topping - yum.
... where has Raymond Lin gone ? .... no photo for a couple of months
I pre-stew the apples for a crumble, friends uwave them , one of the too few, uwave benefits, imhop; thick crumble topping - yum.
... where has Raymond Lin gone ? .... no photo for a couple of months
Soldato
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- 2 Aug 2016
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- Third Earth
I went away with some friends at the weekend and we all love food and some of us love cooking it too.
Friday - I made baked salmon with dill and lemon. Steamed new potatoes and green beans. Braised fennel.
Starting Friday my friend made the beef stock for the Pho we were having on Saturday.
It cooked for about 14-16 hours and then assembled with the other ingredients.
Sunday morning is the mandatory fry up.
Sunday evening yet another friend who is awesome at pastry and pies made a slow cooked lamb pie which was divine.
I did smoked roasted garlic mash, steamed tender-stem broccoli, and maple glazed carrots.
Saturday-Sunday I also made an apple crumble.
We also had pastries and croissants on Saturday morning. Some ham and cheese sandwiches while on a walk Saturday afternoon, and a bunch of snacks and Quality Street.
Can I be your friend, please?
Spoke to him a while back over email about something and he said he was taking a break as he was spending too much time on here. Seems like he's enjoyed being away and carried that on.