joeyk2k

Haven't made them in a while but used to all the time. Recipe - 5 egg whites 250g sugar 1 tsp cornflour dissolved in enough white wine vinegar needed Method - Whisk whites, add sugar (slowly), Whisk to stiff peaks, whisk in cornflour & vinegar. Quenelle or pipe onto oiled silicon mats. Bake in oven at 120 degreess centigrade for about 1 hour and a half. Check to see if they are set if they are turn off oven and leave to cool in there. If they start to brown turn the oven down.

The service was good. The thing is the food is too exciting for portsmouth there just isn't the cliantel. If you check out the curry houses and american style diners they are packed on a friday night!! Sad isn't it!!! I know this from working in the american bar for 2 years and still i get asked for a plain steak with chips, well done!!! better stop before i get myself worked up!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Ok, Sorry this took a few days in coming been a bit busy at the moment. We arrived at Bistro Montparnasse around 8 and chose a table in the empty restaurant. Menu's were given along with a blue cheese dip and olives. Both the olives and the dip were delicious the dip having a strong taste of Roquefort to it. We made our choices and awaited our starters with a bottle of Malbourough Sauvignon at a hefty £22. Our Starters arrived mine being a very nice terrine of smoke salmon on a slice of toasted brioche. My girlfreind had chosen the Bubble and Squeak Soup with Chedder biscuits and crisp bacon, both were very nice. Our main courses were Ribeye Steak with a butternut squash stuffed mushroom & rump of lamb with mushy peas and roasted sweet peppers. Both were excellent although both of the sauces were a little bit sweet and sickly for my palate. The only minor critisism i could have is that along with the large mains sized portions came two huge sides of extra veg and potatoes which weren't really nessecery. Deserts were raspberry mousse with mango compote and home-made icecream (chocolate, lemon meringue and butterscotch) in a brandy snap basket. Both were lovely. The bill came to £72 but the exspensive wine was a contributing factor to that. The only thing that may have let me down was the empty atmosphere we were only joined by about 3 other couples during the whole friday night. Would definatly reeturn to bistro montparnasse when my wallet has recovered!!!!!!

In reply to fisherman. Has your friend tried the American Bar in Old Portsmouth i might be a bit biased as i work there but the food is very good. Also oddballs in osborn rd is good but heard rumours it is closing down (not sure if they are true). Other than that the only other places i have eaten a nice meal at is Wanted on osborn road and Tiger Tiger at gunworf but i didn't really warm to either of them being to exspensive for what it is really and not having a good atmosphere. ps i'm investigating that Japanese restaurant will let you know as soon as i know anything else thanks for your post Corinna

Thanks Andy, have booked in to Bistro Montparnasse 4 Friday night will let you know the verdict!!

Feel like im stuck in culinary waste land, just wondering if anyone knows any restaurants in and around portsmouth that i worth checking out. Have visited fat olives in emsworth and am planning to go to JSW in Petersfield soon! Also have heard rumours about a great japanese in Liphook??? Anyone know any thing! Yes this is my first post 2 e-gullet son feeling a bit scared!!!!!!!!!!!!!

You can't really! Should be able to bake them to order make them small and they only take about 10 mins. Make sure you butter and flour the moulds well though or use non-stick.

Wotsits (it's a uk thing) i think!!!!!

Monkfish Pate One 10oz monkfish liver 1. Remove blood vessels from liver 2. Soak the liver in salted water for 30mins (30g salt - 1 quart water) 3. Season well with salt and pepper 4. Roll into a sausage shape in cling film tightly, secure ends with string 5. Poach or steam for 12mins, leave to cool in liquid. 6. Refrigerate for 6 hours. 7. Serve slices of liver with toast & lemon

Spring hey!! In the UK forced Rhubarb is a bout the only thing in season. Classic crumble, rhubarb and ginger creme brulee, rhubard tart the list is endless !!!!! Other than that apples and pears are around in spring 2.

I find that keeping soft herbs such as parsley, mint, chervil in a plastic tub covered with a damp paper towel. Use a plant sprayer thing to keep the moist every now and again. It is also best to pick the leaves first before storing (don't know why). Hard herbs such as rosemary and thyme can also be kept fresh in this way or dried in a warm place e.g on top of an oven. Corriander doesn't seem to last like other soft herbs so we freeze it and sprinkle it over dishes at the end from frozen.

Ummm love skate (from a chef's point of few) not so keen 2 eat it though a bit bland!! Use any meat based sauce red wine, beetroot, mushroom etc.. works well. Also my version of black butter heat butter until nut brown add capers, chopped parsley and balsamic vinegar. Remove from heat, pour over skate. Lovely!!! Skate also mke a great pressed terrine layered with sliced cooked potatoes and chopped gerkins,capers and herbs.