UkFoodie

I'm desperate for Padma to say- 'Toby please pack your puns and leave the kitchen' I want Gail Simmons back.

Not Sure wjere you are locally... But you can get it online from http://www.americansweets.co.uk/hot-sauce-113-c.asp

Everything is still £3.50.. Went today and enjoyed it. No wait at lunchtime and pretty good service. Food was good considering the both of ate for £23 (2 Mains, 3 Sides, and 3 drinks) Loved the Salted Lemon Sprite. Looking forward to going back and sampling more of the menu.

I'm doing a Trio of creme brulee.... One Pumpkin, one Maple Pecan and The last is Cranberry. Small little pots of seasonal flavours as we will be full....having thankgiving as a late dinner this year.

With a thin, sharp knife, bone both legs and stuff with sausage meat. Wrap tightly in tin foil and chill to set the shape. Put the foil-wrapped legs in a roasting pan and cook at 180C/350F for 45 minutes. Reduce temperature to 160C/320F and remove foil and cook for a further 30 minutes, straining off any juices for the gravy Remove from the oven, let rest then slice. Yumm!

Ive been seperating my turkey into two pieces for years..... Prepare the turkey, to remove legs, cut through the skin and pull joint firmly away from body then cut through ball and socket joints. Cut away the 'oyster' on the back of the turkey so leg and thigh comes away cleanly. With a thin, sharp knife, bone both legs and stuff with sausage meat. Wrap tightly in tin foil and chill to set the shape. Prepare the crown, cut off wing tips and, for easier carving, take out the wishbone nd cut away back bone with poultry shears. Season well, place in a roasting tin. Place the quartered onions in the breast cavity and cover loosely with butter paper or foil. Cook the turkey, Put the crown for 1-1½ hours at 180C/350F until juices run clear Put the foil-wrapped legs in a roasting pan and cook at 180C/350F/Gas4 for 45 minutes. Remove from oven untill you rest the crown. Reduce temperature to 160C/320F and remove foil and cook for a further 30 minutes, straining off any juices for the gravy. This method makes carving a breeze and ensures that the light and dark meat gets cooked pto perfection.

I Did them last night in goose fat, They really lost their delicate flavour. I guess I'll try a more nuteral oil next time. I'll also try going them all the way in the fat. The only reason why I par boiled them was to hopefully maintain the colour.

I'm trying to work salsify into a menu.... Would it be a sacrilege to turn them into 'fries/chips'. Thinking of keeping them pretty long, quartered and peeled. Par boiled then finished in some duck/goose fat to crisp. Good Idea or bad?

Does the Sauce need to be warm? You could do a really loose Lemon Caper Mayonaise. Will become more of a sauce when placed on a warm chicken breast.

Do tell.... What are you usign Plum Kernel Oil for? I have a love of all things oil....

I'm assuming that when you say base you mean curd? To make the lime curd, in the top pan of a double boiler or in a nonreactive saucepan, whisk together the eggs, egg yolks, sugar, milk and salt until blended. Then whisk in the lime juice. Set the top pan over but not touching simmering water in the bottom pan, or set the saucepan over medium-low heat. (If using a saucepan, take care not to heat the mixture too quickly.) Cook, stirring constantly with a wooden spatula or spoon, until the mixture is warmed through, 1 to 2 minutes. Begin adding the butter a little at a time, stirring each addition until blended before adding more. Continue cooking, stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more. Immediately remove the pan from the heat. Pass the curd through a chinois set over a nonreactive bowl and let cool to room temperature.

Made a key lime pie over the weekend in the attempt to fast forward to summer. There was a syrypie slime between the lime curd and meringue. This has never happened before.... I appliend the meringue when the curd was stilll hot... The slime appeared after i let it cool to room temp. (admittedly it was about 4 hours, but 4 cool hours. I was finishing it off as 6 am) Anythoughts?

I made (to rave reviews must add) last year a Marrow and Lemon Thyme Marmalade. People could not tell it was marrow.... Fun indeed!

A spiced rhubarb compote is lovely with duck.

I read in a US magazine that it has a coffee like quality. Just curious to try it in a glaze for lamb.

What about ground roasted chicory?

I was read a recipe that called for the boney side of the skate wing to be seasuned? I have always fillet skate from the bony cartilige? What are other people's experience.

I thought Simon looked familar... I am sure he was one of the butlers on Channel 4's show 'What the Butler Saw'

He had a really nice meal at the Bistro at Hotel Du Vin. I would highly reccomend that hotel too!

Thanks All..... Don't need them for a few weeks, so hopefully the morel's will come down a bit...

I'm trying to locate some fresh morels in London. Any Suggestions. What about Wild Garlic#? I know the name implies that I should be forraging into my wild larder, but my dockside flat has little to offer in the way of natures finest. Any suggestions would be greatly appreciated.

Sounds like fun... Keep us posted!

I am sure that they have to provide you with any special dietary considerations of the contestants. Did they ask you if you have any special diets or alergies? This show did not look like it had any evil subplots... like they do on wife swap and the lot. It seemed a little more happy go lucky. About the rules of the show.... Do the contestant get to meet before the first dinner party? I've always dreaded blind dates, but blind dinner parties. Eeeeek! Can you tweek your menu? Say for instance you cant get a key ingredient. Does the production team plug the other guests with your culinary secrets i.e packaged food. Or would they be completly oblivious if you had it catered.

oh no!! Son of a heifer!! and I thought it was serious! ho hum! guess i just go a long for the ride then and I was planning such a nice meal. ← When are you filming this? Your menu looks fab!

oh no!! Son of a heifer!! and I thought it was serious! ho hum! guess i just go a long for the ride then and I was planning such a nice meal. ← I actually enjoyed that show. It was funny to see the mix of people they selected and the different ways that they all entertained in their home. Some people went completely over the top, hiring a personal chef, and others did the deed of packaged food. The key to that show is that you need to plan a meal that is accessable to your guests. You have to cater to the fact that they might not be into strictly-authenic asian dishes. Much like your judges at Chef vs Britain. You also have to be an entertainer in your home, not just a chef.