killiefaetheferry Posted February 22, 2016 Share Posted February 22, 2016 I'll start with sous vide pork chops (bone in) with a rub of garlic, rosemary, freshly ground salt and pepper, French wholegrain and English mustard, with a dash of cider vinegar. Pan fried after the sous vide. Planning to serve with wilted samphire and oven roasted wee tomatoes, and boiled potatoes sauteed in salted butter. Would you add a sauce ? If so, what and how ? Quote Link to comment Share on other sites More sharing options...
jenblueeyes Posted February 22, 2016 Share Posted February 22, 2016 19 minutes ago, killiefaetheferry said: I'll start with sous vide pork chops (bone in) with a rub of garlic, rosemary, freshly ground salt and pepper, French wholegrain and English mustard, with a dash of cider vinegar. Pan fried after the sous vide. Planning to serve with wilted samphire and oven roasted wee tomatoes, and boiled potatoes sauteed in salted butter. Would you add a sauce ? If so, what and how ? No sauce for me - lots of nice flavours with the pork chops which I think would be lost if you added a sauce. Quote Link to comment Share on other sites More sharing options...
Mindimoo Posted February 22, 2016 Share Posted February 22, 2016 Simple baked salmon with basmati with lemon oil and broccoli. Quote Link to comment Share on other sites More sharing options...
killiefaetheferry Posted February 22, 2016 Author Share Posted February 22, 2016 20 minutes ago, jenblueeyes said: No sauce for me - lots of nice flavours with the pork chops which I think would be lost if you added a sauce. Glad you said that as I forgot the Creme fraiche, and can't be arsed any more. Still got to get the kids to bed and one beer is making me sleepy. Need the Mrs to get home from work asap so we can eat this tea in front of the telly ! Quote Link to comment Share on other sites More sharing options...
killiefaetheferry Posted February 22, 2016 Author Share Posted February 22, 2016 21 minutes ago, Mindimoo said: Simple baked salmon with basmati with lemon oil and broccoli. #mybodyisatemple very impressive. Quote Link to comment Share on other sites More sharing options...
DoonTheSlope Posted February 22, 2016 Share Posted February 22, 2016 I had a bowl of beans with grated melted cheese through it with a cheesy top with a side of garlic bread followed by a slice of McVities Jamaica Ginger washed down with a bottle of sprite Quote Link to comment Share on other sites More sharing options...
killiefaetheferry Posted February 22, 2016 Author Share Posted February 22, 2016 8 minutes ago, DoonTheSlope said: I had a bowl of beans with grated melted cheese through it with a cheesy top with a side of garlic bread followed by a slice of McVities Jamaica Ginger washed down with a bottle of sprite Dinner of champions. How did you make the garlic bread ? Ciabatta or baton ? Garlic mixed with the butter or rubbed onto the bread ? Quote Link to comment Share on other sites More sharing options...
DoonTheSlope Posted February 22, 2016 Share Posted February 22, 2016 8 minutes ago, killiefaetheferry said: Dinner of champions. How did you make the garlic bread ? Ciabatta or baton ? Garlic mixed with the butter or rubbed onto the bread ? Out the freezer living the dream ma man, living the dream it was lovely too Quote Link to comment Share on other sites More sharing options...
Mindimoo Posted February 22, 2016 Share Posted February 22, 2016 19 minutes ago, killiefaetheferry said: #mybodyisatemple very impressive. It's just what's left from the weekend! Quote Link to comment Share on other sites More sharing options...
killiefaetheferry Posted February 22, 2016 Author Share Posted February 22, 2016 OOOOOH ! Freezing the ciabatta and garlic butter ! Classic Escoffier technique - well played you Quote Link to comment Share on other sites More sharing options...
killiefaetheferry Posted February 22, 2016 Author Share Posted February 22, 2016 7 minutes ago, Mindimoo said: It's just what's left from the weekend! #lifeissoeffortlessforme Quote Link to comment Share on other sites More sharing options...
killiefaetheferry Posted February 22, 2016 Author Share Posted February 22, 2016 False modesty does not become you. Hey Mindi, love the dress, lookin good ! "What this old thing ?" Quote Link to comment Share on other sites More sharing options...
Mindimoo Posted February 22, 2016 Share Posted February 22, 2016 40 minutes ago, killiefaetheferry said: False modesty does not become you. Hey Mindi, love the dress, lookin good ! "What this old thing ?" It was literally leftover from the whole salmon I did yesterday Quote Link to comment Share on other sites More sharing options...
killiefaetheferry Posted February 22, 2016 Author Share Posted February 22, 2016 5 minutes ago, Mindimoo said: It was literally leftover from the whole salmon I did yesterday Yes, that old thing, it looks fantastic. "Och it's literally just a small part of the whole collection I was modelling in Paris yesterday dahling." Quote Link to comment Share on other sites More sharing options...
killiefaetheferry Posted February 22, 2016 Author Share Posted February 22, 2016 1 hour ago, jenblueeyes said: No sauce for me - lots of nice flavours with the pork chops which I think would be lost if you added a sauce. What about the 'juice' from the marinade/rub ? Worth bubbling up with some wine and butter ? Quote Link to comment Share on other sites More sharing options...
bonzo Posted February 22, 2016 Share Posted February 22, 2016 1 hour ago, killiefaetheferry said: I'll start with sous vide pork chops (bone in) with a rub of garlic, rosemary, freshly ground salt and pepper, French wholegrain and English mustard, with a dash of cider vinegar. Pan fried after the sous vide. Planning to serve with wilted samphire and oven roasted wee tomatoes, and boiled potatoes sauteed in salted butter. Would you add a sauce ? If so, what and how ? Maybe some broon sauce but definitely not tomato Quote Link to comment Share on other sites More sharing options...
wheres the pies Posted February 22, 2016 Share Posted February 22, 2016 7 minutes ago, killiefaetheferry said: What about the 'juice' from the marinade/rub ? Worth bubbling up with some wine and butter ? hello the resident tamb chef how are you ? not having this tonight but for later in week time after time l always muck up when it comes to the perfect pork crackling so please could be so kind as to guiding me how to getting it right and what kind of wine would have with said pork ? ? Quote Link to comment Share on other sites More sharing options...
Angus_Young Posted February 22, 2016 Share Posted February 22, 2016 (edited) I agree with Jen, no sauce required there, although if you had to do anything, then aye something with the mustard. Perhaps mixed with butter and slowly melted down to drizzle over before serving? BTW for garlic butter yer better roasting the garlic first. Fire the bulbs into the oven whole. When you cut it open its like a paste and isn't as sharp as just mixing it raw with the butter and parsley. Last few times I've just bought garlic butter from tesco tbh. Lot less fancying around, and just as good. Perfect shape for making Keiv's too. I made spicy sausage and bean casserole today at work. Very very simple but is a big favourite. Served with warm ciabatta. Edited February 22, 2016 by Angus_Young . Quote Link to comment Share on other sites More sharing options...
killiefaetheferry Posted February 22, 2016 Author Share Posted February 22, 2016 17 minutes ago, wheres the pies said: hello the resident tamb chef how are you ? not having this tonight but for later in week time after time l always muck up when it comes to the perfect pork crackling so please could be so kind as to guiding me how to getting it right and what kind of wine would have with said pork ? ? Just away to tuck in but would suggest a pinot noir. Had the same issue but have crack(ling)ed it now so will get back to you soon. Quote Link to comment Share on other sites More sharing options...
SMcoolJ Posted February 23, 2016 Share Posted February 23, 2016 We tried a couple of culinary experiments at the weekend. Both came out great. Sat night. - Chilli Nachos. Made my champions league chilli. Involves cooking down the mince for some considerable time and adding carefully selected herbs and spices, lots of garlic and then the usual chilli ingredients. Dark Chocolate is also involved. Also, as a wee twist, put chicken thighs in the oven, once well cooked and crisped up, shred them and add to the chilli. Pour the chilli over the nachos and add cheese, and put back in oven to melt cheese. Marvelous. Served with a Margaux and followed by quite a lot of Angostura 1919 Rum. Sun Late afternoon - Chicken Broth. Chicken thighs and legs in a large casserole dish with heaps of baby vine tomatoes, carrots, onions, garlic, celery, one potato, butter beans, samphire, seasoning and herb. Shove in oven for at least a few hours - serve with hot buttered bread (which dips into the broth nicely). Again marvelous. Served with a chilled Picpoul. Now on soup for the rest of the week! Quote Link to comment Share on other sites More sharing options...
Debian Posted February 23, 2016 Share Posted February 23, 2016 I dunno why, but everytime killiefaetheferry posts I want to punch an orphan... Quote Link to comment Share on other sites More sharing options...
phart Posted February 23, 2016 Share Posted February 23, 2016 (edited) 19 hours ago, killiefaetheferry said: I'll start with sous vide pork chops (bone in) with a rub of garlic, rosemary, freshly ground salt and pepper, French wholegrain and English mustard, with a dash of cider vinegar. Pan fried after the sous vide. Planning to serve with wilted samphire and oven roasted wee tomatoes, and boiled potatoes sauteed in salted butter. Would you add a sauce ? If so, what and how ? sous-vide is french for boil in a bag? Edited February 23, 2016 by phart Quote Link to comment Share on other sites More sharing options...
killiefaetheferry Posted February 23, 2016 Author Share Posted February 23, 2016 33 minutes ago, phart said: sous-vide is french for boil in a bag? Non. Quote Link to comment Share on other sites More sharing options...
Dillinger Posted February 23, 2016 Share Posted February 23, 2016 (edited) Last night I made grilled lamb with potato and carrot chilli purée, served with a capers, vinegar and mint sauce. Doesn't sound great but by god it was delicious. Tonight it'll be turkey chilli. Edited February 23, 2016 by Dillinger Quote Link to comment Share on other sites More sharing options...
Orraloon Posted February 23, 2016 Share Posted February 23, 2016 I assume this thread is an over spill from the "wanky phrases" thread. Quote Link to comment Share on other sites More sharing options...
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