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hindle xiii

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After 9 curries in 10 nights, for my latest farewell to the UK I am making my wife a fillet steak, red wine and onion gravy, potato dauphinoise and broccoli tea tonight.

Broccoli tea? Weirdo. ;) 

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Pigeon is one of my favourite meats (when I can get it), but game is prone to drying out and becoming tough if you're not careful when roasting.

 

I will try the sous-vide method next time I get some pigeon, as it means there is zero moisture loss and could be good for game in general. I was tempted by a venison steak at Sainsbury's today, but decided to have a go at it later.

 

Meat cooked this way can be pink/red in the middle, juicy and tasty but still tender to eat and hot all the way through. 

 

I have a slow cooker, which has been a great way to enjoy more cuts of more meats, and sous-vide is in some ways a progression from that. Fergus Henderson's combination of guinea fowl (or small chicken) with leeks works really well in the slow cooker.

 

I'm with you on the noodle thing - rice noodles are a bit 'meh' and need a thick sauce to coat them and add flavour. Egg noodles might work better with pho, although I haven't tried it. What about Udon noodles? A fusion too far perhaps?

 

I like the art of roasting... 

 

Udon noodles is a good shout actually. I need to up my Asian game as we approach some nice weather.

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I like the art of roasting...

Yes, but is it roasting or baking?

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Pigeon is one of my favourite meats (when I can get it), but game is prone to drying out and becoming tough if you're not careful when roasting.

 

I will try the sous-vide method next time I get some pigeon, as it means there is zero moisture loss and could be good for game in general. I was tempted by a venison steak at Sainsbury's today, but decided to have a go at it later.

 

Meat cooked this way can be pink/red in the middle, juicy and tasty but still tender to eat and hot all the way through. 

Okay, I gave a venison steak a go by this method tonight. About an hour at 55-ish degrees Centigrade. Then, briefly finished in a hot frying pan with a butter/oil mix, to caramelise the outside. The juices from cooking and some red wine were used to deglaze the pan, and that was it for the gravy.

 

The result? Tender as fillet steak, with all the juice locked in. Unfortunately, I had not seasoned sufficiently, but that was remedied by slicing the steak and grinding a little S'n'P on top.

 

Served with roast sweet potato wedges and runner beans.

 

I will be visiting Borough Market tomorrow and they'd better have some pigeon or hare on one of the butchers' stalls, because this looks like a way of making game meats foolproof.

Edited by Futtocks

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Do you still let the bad boy rest?

 

ps, i love Borough Market. I could move to London to drink around there alone.

Edited by MattSantos

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Do you still let the bad boy rest?

 

ps, i love Borough Market. I could move to London to drink around there alone.

According to general online opinion, you don't have to rest it as long as with normal cooking. I'd agree and this is good, as a steak cools down pretty quickly.

 

Some of the former Borough Market stallholders have started their own alternative fairly nearby at Maltby Street: http://www.maltby.st/

 

I haven't had the opportunity to visit it yet, but you might want to check it out.

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Having a cheese evening. Camembert, brie, Roquefort and Gorgonzola. Wife won't come anywhere near me because of the smell of the cheese.

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Having a cheese evening. Camembert, brie, Roquefort and Gorgonzola. Wife won't come anywhere near me because of the smell of the cheese.

Just polished off the last of the Manchego. Tasty.

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Chicken nasi goreng tonight. Well, sort of - it is supposed to be served with a fried egg and when I was preparing to cook, I realised I was out of eggs.

 

I couldn't be bothered to go back and get some. So, an incomplete nasi goreng, then... still damn tasty though.

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Chicken nasi goreng tonight. Well, sort of - it is supposed to be served with a fried egg and when I was preparing to cook, I realised I was out of eggs.

I couldn't be bothered to go back and get some. So, an incomplete nasi goreng, then... still damn tasty though.

I think it's entirely acceptable to have it with our without egg. It's lovely either way!

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I think it's entirely acceptable to have it with our without egg. It's lovely either way!

Better with than without, though. Especially as I finished the last duck egg only last week.

Edited by Futtocks

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Bombay, makers of the well-known Sapphire gin, have introduced a London Dry gin. Available at Sainsbury's (my local branch at least) at £17 for a litre. It's pretty nice. The price is just an extra incentive.

Edited by Futtocks

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Speaking of gin - any suggestions for a "special" gin?

 

Where to start!

 

A nice 'drinking' gin is Martin Miller.

 

A refereshing summer gin is Bloom. Served with strawberries and blackberries.

 

A 'special' gin would be Saffron infused by Gabriel Boudier. Really different flavours.

 

All the above should be drank with Fever Tree tonic. Bloom is great with their Elderflower tonic.

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I like Fever Tree tonic, but it's a bit strong-flavoured for some people's tastes. Schweppes, on the other hand, is a bit insipid.

 

In recent years, I've tended to buy Sainsbury's own brand tonic, and not just because it's cheap. It's actually pretty good.

 

Opihr spiced gin is well worth a try. 

 

I tried Heston Blumenthal's Earl Grey & Lemon gin. It is not a flavour combination that convinced me.

 

Waitrose (if there's one near you) seem to be the best supermarket for gin at the moment. Otherwise, it's down to whether you know a specialist booze shop in your neighbourhood.

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Waitrose is usually the port of choice; tanqueray (sp) is usually the gin we go for in the house.

 

Was thinking of a present for someone, they've previously enjoyed Caorunn, Portobello Road and a snazzy artisan one from Edinburgh.

 

I think the Heston ones are a bit too funky for the old man's palette.

 

Anyone had a Gin Mare? Reviews have people throwing Rosemary etc in with their tonic..

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Waitrose is usually the port of choice; tanqueray (sp) is usually the gin we go for in the house.

 

Was thinking of a present for someone, they've previously enjoyed Caorunn, Portobello Road and a snazzy artisan one from Edinburgh.

 

I think the Heston ones are a bit too funky for the old man's palette.

 

Anyone had a Gin Mare? Reviews have people throwing Rosemary etc in with their tonic..

I haven't tried Gin Mare, but it sounds interesting. I had a very nice gin cocktail once that included smoked rosemary, but I forget what else was in it.

 

I mentioned Opihr, which I bought at Waitrose. The spicing is subtle, so it's not a way-out weird gin. 

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My favourite watering hole here in York does a Monkey 47 Gin from the German Black Forest, 47 being the number of botanicals. Sadly, they don't do Fever Tree Tonic but it's a very decent tipple.

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Talking of booze, I recently tried Patron XO Café, a tequila-based coffee liqueur. Very intense coffee flavour, and I finished the bottle rather quickly!

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I pushed the boat out a bit today, and bought a hare. After the butcher had jointed it, there's enough for 3-4 single meals.

 

I am currently marinating the saddle, which will be stuffed with black garlic and thyme, then roasted.

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I pushed the boat out a bit today, and bought a hare. After the butcher had jointed it, there's enough for 3-4 single meals.

 

I am currently marinating the saddle, which will be stuffed with black garlic and thyme, then roasted.

 

Makes a great ragu to go with pappardelle.

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Makes a great ragu to go with pappardelle.

Well, I have the two legs, plus sundry bits. I could use the latter for a ragu. Got a favourite recipe?

 

BTW, the black garlic is a new one on me, but I just tried a clove straight from the jar and it was fantastic! Soft like roast garlic, but jet black, with a smoky taste and a hint of balsamic vinegar (although there's no balsamic used to make it).

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Well, I have the two legs, plus sundry bits. I could use the latter for a ragu. Got a favourite recipe?

 

BTW, the black garlic is a new one on me, but I just tried a clove straight from the jar and it was fantastic! Soft like roast garlic, but jet black, with a smoky taste and a hint of balsamic vinegar (although there's no balsamic used to make it).

 

No recipe I'm afraid, although I'm sure there are plenty on t'net. I mentioned it because I had a wonderful version once in Tuscany. I'd start with a sofrito, heavy on the alliums, add the legs etc, red wine, a good dark stock, herbs, seasoning, etc and cook for as long as you can. As far as I can recall, it's very much a winter dish and being Tuscan is not a tomato based ragu, maybe just a bit of puree or passata. Shred the leg meat and serve. Probably good with gnocchi too.

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Speaking of gin - any suggestions for a "special" gin?

Bulldog or No3 London gin. There's also a slightly cheaper one out at the minute called Brecon gin that's been about £16 in morrisons. Advice I got is gin isn't like whisky or rum and you should never have to pay much more than £30 for it.

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Bulldog or No3 London gin. There's also a slightly cheaper one out at the minute called Brecon gin that's been about £16 in morrisons. Advice I got is gin isn't like whisky or rum and you should never have to pay much more than £30 for it.

Gin doesn't tend to be aged, which adds to the cost. But I'm sure there's someone out there right now who has laid down some casks of gin and will release them in a few years...

Edited by Futtocks

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