Jump to content

Sea Urchin Ragout

participating member
  • Content Count

  • Joined

  • Last visited

Contact Methods

  • Website URL
  1. I'll second that. Their accommodation is stunning too. There are several 1 stars and even a two stars within a 20 minute drive so the area is something of a hotbed of culinary delights.
  2. Dined at this restaurant on Saturday and I thought I would add my tuppence. First of all, beautiful location and building, the main dining room is very elegant, the upstairs sitting room is plush and extremely tasteful. The whole place just oozes sophistication basically. As for the food, the menu varied quite a bit from what has been posted here so far; the first course was smoked salmon vs. smoked haddock based; the haddock option was completely overpowered by the fish but nice in texture and stunning visually. Almost forgot that the bread consisted of a mysterious combination of nuts and
  3. Read somewhere that no. 16 has shut down? I'd recommend Asia Style at Charing Cross. Low-key venue and interior but fantastic, authentic, fresh and delicious Malaysian food. Just order a few dishes and share around the table, can't think of a better birthday dinner.
  4. Can someone please recommend a good rijsttafel resto within walking/ stumbling distance of Central Station?
  5. Sea Urchin Ragout

    Belgian Beer

    Poperings Hommelbier for me purely because it's the beer brewed in the place I was born I don't think this beer is actually that well-known outside Belgium?
  6. I would love to go to South Africa and especially Cape Town but keep hearing disturbing reports about how dangerous it is? What's your impression Dave?
  7. Shirley, I'm relieved to hear you're not closing. My annual visit to the most beautiful place on earth would not be complete without dinner at the Chimneys! I can assure everyone personally, that Eddie and I have no plans to close The Three Chimneys and The House Over-By in beautiful north west Skye. We are amazed that information about our North Berwick project has spread so far! To explain: we have sold our 1-bedroom flat in Leith and bought a 2-bedroom cottage in North Berwick. This will give us the combination of accessibility to my home city of Edinburgh, where our children live a
  8. Excellent advice by all, I've looked up and bookmarked a good number of websites based on your input. Prince Edward Country and Algonquin will feature...tempted to push through to Montréal too but not sure if it's worth that extra couple of hours? I'm currently thinking of going as far as Kingston and then heading North. I'll pass on the Vancouver option though, just a little bit too far to travel and I've been told early Summer on the west Coast is as bad as Summer in Scotland!
  9. Thanks for the replies so far folks. Here's the deal...I've got a 9 days off around June time and I've stumbled across some dirt-cheap, direct flights to Canada from Scotland. Calgary, Halifax, Ottawa, Toronto, Vancouver are the options...I want to have a bit of time in a City, drive around, listen to the Arcade Fire, see some of the outdoors and most of all, eat extremely well.
  10. I'm planning a week in Ontario in June, taking in a few days in Toronto then maybe driving a bit further North and heading through Algonquin National Park towards Ottawa. Can any of you resident Canadian foodies give some suggestions which towns / restaurants are worth a detour or indeed where I should be going to get some of Canada's best food? Thanks in advance
  11. You're right my yeast was ancient. Will try again this weekend with some fresh stuff and perhaps a little less water. As for ovenspring, I found this little snippet on bakingbusiness.com. Helps explain ovenspring partly I suppose The increase in volume at the beginning of baking is called ovenspring and is due to the expansion of CO2 being driven out of the liquid phase plus evaporation and expansion of alcohol and water. Proofing temperatures affect ovenspring. As the proofing temperature increases, the amount of dissolved CO2 decreases, thus cutting potential ovenspring. Lower temperature p
  12. The follow-up article in the NYT states the recipe needs 1g of dried yeast. Is this right or a mistake? I tried the recipe with 1g and although the bread tastes nice and the texture is amazing, it didn't really rise beyond 3 inches high. Another thing that confuses me in the video is the 2hr rising in the towel. The article states the dough will double in size but the video does not reflect this at all. Can anyone clarify?
  13. Sea Urchin Ragout


    There's a Flemish recipe called "Paling in't Groen" which uses river eel rather than sea eel (not sure how different they are) Cube eel and saute with garlic and shallots, then remove eel, deglaze pan with white wine and fish stock and add eel back to the pan, let eel simmer very slowly for 20 mins. Blanch a mix of 400g spinach, 50g chervil, 50g sorrel, 25g parsley, 50g nettles and turn into a rough puree. Add this to eel together with marjoram and chives. Serve with thin cut chips.
  14. Got my hands on a crate of Trappist West-Vleteren 12 recently. For those who don't know this, it is a dark Belgian beer, brewed by monks in the St Sixtus abbey in West-Flanders. The monks only brew a certain amount each month and the beer is very popular. The area where the beer is brewn is famous for its hops industry but mostly produces blonde, strong, hopsy (?) tasting ales. The West-Vleteren 12 is actually 10.2% and is a superbly balanced delicate beer. There's a very subtle cinnamon smell about it and the beer has a complex, mostly sweet taste which, due to a combination of poor palate a
  15. Found a good French blog which is based mostly around video entries...some more interesting than others but a good mix of recipes and interviews nonetheless http://www.cuisinerenligne.com/
  • Create New...