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Tonight, I made Jansson's Temptation. Because my local Sainsbury's has started selling sprats, both tinned and in jars.

This recipe confuses sprats (the traditional ingredient) with anchovies. You can make it with the latter, but it is a much more salty dish (still pretty good, though): https://sweden.se/culture/food/janssons-temptation 

Edited by Futtocks

"We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato."  Don Estelle

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  • 4 weeks later...

I was shopping, and found a jar of mushroom, mascarpone and black truffle sauce. I just used it as the topping for a dish of cannelloni, with a filling of minced beef, garlic, onions, mushrooms, red wine and a little mirepoix glace.

Tasty and very rich - enough that I took a mid-evening nap afterwards.

Edited by Futtocks

"We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato."  Don Estelle

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On 09/08/2021 at 20:05, Futtocks said:

Tonight, I made Jansson's Temptation. Because my local Sainsbury's has started selling sprats, both tinned and in jars.

This recipe confuses sprats (the traditional ingredient) with anchovies. You can make it with the latter, but it is a much more salty dish (still pretty good, though): https://sweden.se/culture/food/janssons-temptation 

Not familiar with this one, interesting.

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5 hours ago, henage said:

Its gone in freezer . Going to have a seafood special around mid winter time , cheer me up . 

There's a Raymond Blanc recipe for grilled sole with chilli paprika butter - https://www.raymondblanc.com/recipes/grilled-dover-sole-recipe/ - that sounds like it'd be a nice Winter warmer.

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"We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato."  Don Estelle

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13 minutes ago, Robin Evans said:

Woodpigeon pie at chateau fat bloke this evening.... perfect post game tea.... 

Back in the days of yore (2020) when I was commuting to work, one of the perks was that the office was just a couple of blocks away from a proper butcher, which sold game. A good pigeon pie is one of life's great pleasures.

"We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato."  Don Estelle

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"We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato."  Don Estelle

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  • 2 weeks later...

I just had a case of wine delivered. It was a discounted mixed case, and includes 2 bottles of Tuffers' Tipple. Yes, Phil Tufnell has got in on the wine lark. 
However, I'll wait 'til I taste it to pass judgement, as it is an old vine Grenache/Shiraz/Mourvedre blend from the Pays d'Oc, which at least sounds promising.

"We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato."  Don Estelle

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5 hours ago, DavidM said:

I had a bag of salt n shake crisps and the blue bag of salt wasn’t in , not for the first time … scandalous 

Could of been worse.... you could have a bag of nothing but blue ones

Ron Banks

Bears and Barrow

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7 minutes ago, Bearman said:

Could of been worse.... you could have a bag of nothing but blue ones

And That's Life! was cancelled years ago, so it wouldn't even have got you on TV.

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"We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato."  Don Estelle

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On 15/09/2021 at 12:55, Futtocks said:

I just had a case of wine delivered. It was a discounted mixed case, and includes 2 bottles of Tuffers' Tipple. Yes, Phil Tufnell has got in on the wine lark. 
However, I'll wait 'til I taste it to pass judgement, as it is an old vine Grenache/Shiraz/Mourvedre blend from the Pays d'Oc, which at least sounds promising.

Okay, this is not bad at all, if not outstanding either. Quite dry, quite strong at 14% and I think it'll go well with tonight's pizza.

"We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato."  Don Estelle

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  • 3 weeks later...

On the BBC, Episode 2 of The Hairy Bikers go North is bringing back memories of long ago.

"We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato."  Don Estelle

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Tonight, I cooked squid, stuffed with this: https://www.merchant-gourmet.com/products/product/smoky-spanish-style-grains-rice/

Pretty decent, but next time, there are a few tweaks I'd make to the recipe.

"We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato."  Don Estelle

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Have any of you good people got a foolproof recipe for fish pie? 

It's a dish that I get badly wrong every single time. What usually happens is the mashed potato collapses into the fish and sauce, creating an almighty gloopy mess. 

This afternoon our local fishmonger was flogging off a load of scrag end fish pieces so I thought I'd give it another go, but I'm still not sure how...

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My first restaurant meal since lockdown started: http://apuliarestaurant.co.uk

Very nice Southern Italian food, if you're ever in that part of London.

"We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato."  Don Estelle

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On 02/10/2021 at 17:43, Leeds Wire said:

Have any of you good people got a foolproof recipe for fish pie? 

It's a dish that I get badly wrong every single time. What usually happens is the mashed potato collapses into the fish and sauce, creating an almighty gloopy mess. 

This afternoon our local fishmonger was flogging off a load of scrag end fish pieces so I thought I'd give it another go, but I'm still not sure how...

Thicker/less sauce and stiffer mash (less butter, milk, whatever you use), maybe?

To be honest, when I make a pie, it is always a pastry one, so maybe someone else has more experience. If you partially pre-cook the filling of either kind of pie, you must let it cool in the fridge before topping, or the steam will soften whatever you put on top.

"We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato."  Don Estelle

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2 hours ago, Futtocks said:

Thicker/less sauce and stiffer mash (less butter, milk, whatever you use), maybe?

To be honest, when I make a pie, it is always a pastry one, so maybe someone else has more experience. If you partially pre-cook the filling of either kind of pie, you must let it cool in the fridge before topping, or the steam will soften whatever you put on top.

Thank you - you were absolutely correct, I've been making the sauce too thin and the mash too heavy.

Made it last night by loosely following this recipe and it came out much better. 

I kept the veg out of the pie but steamed a load of kale, carrots and leeks to serve on the side.

Also added garlic, a veg stock cube and lots of roughly ground black pepper. I think it's the addition of flour that I was missing.

Thanks again.

 

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On 01/10/2021 at 20:55, Bearman said:

https://www.goodhousekeeping.com/health/diet-nutrition/a20706671/health-benefits-of-tiger-nuts/
Tiger nuts.

I had forgotten these so I bought some from Amazon

lively

Isn't eating the sweetmeats of an endangered species illegal?  Just asking!

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On 02/10/2021 at 17:43, Leeds Wire said:

Have any of you good people got a foolproof recipe for fish pie? 

It's a dish that I get badly wrong every single time. What usually happens is the mashed potato collapses into the fish and sauce, creating an almighty gloopy mess. 

This afternoon our local fishmonger was flogging off a load of scrag end fish pieces so I thought I'd give it another go, but I'm still not sure how...

There are only three things I claim to be good at making, food and drink wise...well, four if you include toast.  The three are bread, cider and boiled eggs.

However, Mrs WWD is brilliant in the kitchen.  She confirms Futtocks' suggestions, so I am glad they worked for you.  She also suggests that (i) a slightly higher oven temperature might mean the crust hardens (to the extent you want it to) a bit more quickly, and hence doesn't collapse into the fish and sauce mix; and (ii) you should let the fish and sauce mix cool down a bit more before layering the mashed potato crust on top of it.

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I just made and enjoyed this very simple dish - https://www.bbcgoodfood.com/recipes/crab-cucumber-crumpets - only with aioli instead of creme fraiche. Next time, I'll try pickled cucumber instead of salted.

"We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato."  Don Estelle

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