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  1. jmacnaughtan

    Turbot cooking method please

    I like doing it Meunière style, dipping one side in flour then frying in a load of butter. The only difficulty is accurately judging when it is done.
  2. jmacnaughtan

    How to cook aubergine / eggplant?

    I dice them, microwave them and toss with olive oil, garlic thyme, salt, pepper and chopped tomatoes. Put them in a baking dish and bake slowly at a low temperature until it confits. Then top with breadcrumbs, toast in a hot oven until crisp and serve. Works great with beef, veal and pork.
  3. Have you though of making nougat? No need to peel the nuts If I remember correctly, there's a good recipe in Greweling's book. You could also use them for frangipane, dacquoise, macarons, etc. I wouldn't bother skinning them; the skins add colour and a slightly deeper flavour.
  4. That's really interesting. I had no idea they were used for anything other than feeding pigs. It seems like they were used in much the same way as chestnuts in the Jura and east of France - where you can't grow wheat, you get your starch from the trees. It's a shame that they don't offer much in terms of an interesting or unique flavour though.
  5. That's pretty cool. What do they taste like?
  6. jmacnaughtan

    Call that a cake? This is a cake!

    No piping, though? With two miles, you could write a proper birthday message for a change.
  7. A really lovely looking dessert... But please enlighten me: is an acorn dacquoise what I think it is? A normal dacquoise, made with ground acorns? I had no idea they were even edible.
  8. I'm currently working on making a decent chocolate orange cake, so here's the first try: Chocolate orange cake Medovik biscuit Orange confit Tanzanie 75% ganache Orange curd Chocolate crumbs Chocolate chantilly Candied orange It's OK, but the chocolate chantilly started to split at the last minute
  9. jmacnaughtan

    Pork Jowl Bacon, how would you cook it?

    If it's anything like the pork jowls I've seen, it's going to be about 90% fat. I'm not sure I'd feel comfortable serving a slice of that, even SV and crisped. I'd dice it and use it in pasta sauces.
  10. jmacnaughtan

    How much of an effect do stocks really have?

    You could do, but I'd be loathe to add raw onion juice to a sauce in place of a stock. I have a feeling that it would remain very harsh, even with further simmering. And there would also be the issue of everything in your freezer being potentially tainted by the aroma of raw onion while it freezes.
  11. That is excellent. Please tell me it had the same, pleasantly stodgy/chewy crumb you get in the small, shop-bought ones.
  12. Thanks. What a wonderful thing to hear
  13. No problem. Here, I spread a thin layer on the pastry case, then put the lemon curd over the top. You could mix it into the curd itself, but I prefer my curds to be completely smooth
  14. It's not a confit in the traditional sense, more like the French confiture - but much more intense. Essentially, you zest a couple of lemons and juice them, and add half the weight of the juice in sugar. You then reduce that down slowly until it takes on a jam-like consistency. (The original recipe from Conticini says to peel off the strips of zest, blanch them three times and blitz the confit, but I skip that and just microplane the lemons and it works perfectly well). It's an incredibly intense lemon flavour with lots of acidity and almost zero sweetness, so you have to be careful how much you use. I've tried it successfully with grapefruit as well, and less so with oranges - they tend to go extremely sticky. If I tried it again with them, I'd cut down the sugar by half. Let me know if you give it a go
  15. I've come to the realisation that I prefer meringue to be unbrowned and brilliant white. Somehow, the caramel/Maillard notes just don't seem to work as well, especially with fruit. I have a sneaking suspicion that browning meringues isn't about flavour or presentation. I believe, deep down, that pastry cooks just really like playing with blowtorches. So here it is, an unashamedly white lemon meringue tart Pâte sucrée Lemon confit Lemon curd Italian meringue Candied citron