The **Now Eating** Thread

[bJN]

Now that sounds and looks delicious. Always enjoy a good bit of seabass, unfortunately the shop bought stuff always seems to be so incredibly thin...

 

[jpaul]

fisherman in the family ? that would be great .. gamekeeper would be good too.

 

[robfosters]

I just hope it was over 16 and half inches, otherwise it’s illegal to keep.

 

[Raikiri]

I just hope it was over 16 and half inches, otherwise it’s illegal to keep.

44-45cm.

 

[Begbie]

Made this two weeks ago, for our anniversary dinner. Did post in the picture thread but no one looks at the stickies. Again, all vegan.

Charred corn with aubergine & caper salad. Prune, mustard & tequila sauce.



Salt baked celeriac with apple. Fondant potato, asparagus and fresh truffle. Date sauce.



Pastel de nata, coconut foam.



Petits fours. Beetroot, chocolate & Rumbullion truffles.



Very happy with presentation of starter and main. Was a bit tipsy by the coffee stage and spilled the crema before getting to the table!

Stunning presentation Ahleckz!

Are they your own recipes? Looks awesome, great work.

 

[Ahleckz]

Stunning presentation Ahleckz!

Are they your own recipes? Looks awesome, great work.

Thanks Begbie. They are a bit of a mishmash to be honest. I like using www.greatbritishchefs.com for inspiration (good photographs!) and adding/detracting as I go along.

Getting into presentation is proving surprisingly expensive. I've recently spent £30 on two small ceramic jugs for sauces, and I have a myriad of squeezy bottles arriving any day now! I got some 'chef tweezers' as a present which are great for plating little bits.

 

[Begbie]

Thanks Begbie. They are a bit of a mishmash to be honest. I like using www.greatbritishchefs.com for inspiration (good photographs!) and adding/detracting as I go along.

Getting into presentation is proving surprisingly expensive. I've recently spent £30 on two small ceramic jugs for sauces, and I have a myriad of squeezy bottles arriving any day now! I got some 'chef tweezers' as a present which are great for plating little bits.

Awesome, it does add to the whole experience. If I had someone round more often I do now, I'd splurge on some nice Ramen bowls so I understand your spending spree

 

[SideWinder]

imagehost

 

[MrMarvelous]

Beast dinner there lad. Need to buy some tater waffles, not had them in ages!

 

[robfosters]

imagehost

I had that last night lol!

although I added Branston beans nom!

Im glad to see I’m not the only one that still enjoys childhood dinners

 

[SideWinder]

I had that last night lol!

although I added Branston beans nom!

Im glad to see I’m not the only one that still enjoys childhood dinners

I didn't have any beans somehow! But woulda added!

LOVE waffles...just got a pack of 10 and they'll be gone in a few days...

 

[robfosters]

I didn't have any beans somehow! But woulda added!

LOVE waffles...just got a pack of 10 and they'll be gone in a few days...

I literally make sandwiches with them

 

[SideWinder]

I literally make sandwiches with them

God yes.

I feel like you need to post a photo of your next waffle creation.

 

[Merlin5]

Slightly overdid the ketchup

 

[seth1969]

Seems like i can not stop making home made chips of late

 

[robfosters]

Damn! Those chips look awesome!

 

[Raikiri]

They look great, triple cooked?

 

[seth1969]

Boiled till soft in the centre, left to dry on paper towel and then fried at high heat in just a normal pan full of veg oil.
Loving this firecracker chicken, her in doors makes. Coating made from chilli heat wave doritos

 

[seth1969]

Sorted them poached eggs out now thanks to that vid in this thread a couple of weeks ago.

 

[Merlin5]

Boiled till soft in the centre, left to dry on paper towel and then fried at high heat in just a normal pan full of veg oil.
Loving this firecracker chicken, her in doors makes. Coating made from chilli heat wave doritos

Very nice. How long did you boil, how long did you fry, and high heat as in maximum hob setting? Did you cut them into chip shape before boiling or after?