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Everything posted by jmacnaughtan

  1. jmacnaughtan

    Dinner 2022

    I brought back a nice jar of red Keta salmon caviar from Russia, so instead of just spooning it from the tub as usual, I thought I'd make a meal of it. Plain caviar on buttery croutons A Russian style potato, fennel and cured salmon belly salad with red caviar Poached salmon with broccoli and a celeriac galette... ...with a red caviar beurre blanc. No dessert - I'm not that creative.
  2. jmacnaughtan

    Dinner 2021

    Also, turbot and sole are great! I love doing a turbotini for two 🥰
  3. It's got to depend on how aged it is... Last time I rendered down some properly aged fat (from a sirloin, I think it was 100 days), the kitchen quickly filled up with that blue cheese/urinous kidney stank. IIRC, I only used that fat to sear more beef. I'm not sure I could use it in anything else, it was way too strong.
  4. Was it this site? I've tried a couple of times, and learned that it doesn't work (at least for me) with jarred or tinned chestnuts. You really do have to peel them yourself... Also, discouragingly, it seems that many chestnut varieties can't be candied. He suggests chatting to your local chestnut producer at the market about which varieties he grows. You've all got a local chestnut producer, right?
  5. If you're using a cake ring to assemble the cake, you can just leave it on and cover the top with glaze. The only problem is that the glaze is designed to protect the mousse, so it may dry out and discolour. When using a decent glaze and putting it on at the right temperature, it should be fine to eat. I use the Migoya one from The Modern Café (possibly the only worthwhile recipe in it), which works well. Alternatively, you can spray cocoa butter over the frozen cake, or spread jam or neutral glaze on it before coating with nuts or something else. Tbh, I've moved away from mirror glazes not because of the flavour, but because it's a pain if you just have to do one cake...
  6. Ensaladilla Rusa is fine, but the king of potato salads is Salad "Olivier" - the proper Russian salad served at New Year. I think it's the malossol pickles and sausage that really makes it. Great with champagne, and great for breakfast the next day. I should add that I've never made it - I do most of the cooking, but this is very much my partner's dish and I'm not allowed anywhere near the kitchen when it's being made.
  7. I hadn't been entertaining for some time, so it was good to finally spend time on a dessert. This is a milk chocolate and apricot tart. Tonka bean sablé breton Roasted apricot and milk chocolate crémeux Toasted hazelnuts Candied bergamot Basil
  8. I'm a fan of keema - it's usually made with lamb, but it's good with beef too. For something less spiced, cottage pie is always a winner too.
  9. I think a lot of the places that make pink pralines do a final coat of gum arabic, so they're smooth to the touch - yours look a little rocky. You may want to try panning your pralines, if you want to do any large quantities. @Kerry Beal is a good person to ask about this, among many others.
  10. @David Ross your dessert looks great! However, that is not a clafoutis. It is something much improved - a proper tart with pastry, and no stones in the cherries. I feel that I'd very much enjoy your one, which can't be said for most traditional clafoutis.
  11. I was rather referring to the quality. The sight of those grey elephant legs rotating sweatily still makes me shudder.
  12. Sadly, there is very little Greek or Turkish Cypriot about most of the kebabs sold late at night.
  13. If that's what you meant, then sure. But it didn't come across like that for me - more like meat pies were an obscure eccentricity. Whenever I've heard "pie and mash", I've never understood it to be with eel and parsley sauce. Just gravy. And I've never heard any non-British person talk about eel shop pies, either.
  14. Uhhhh... What British person has never eaten a pie? They're on the menu of every pub that serves food (almost always with mash), available widely in supermarkets, butchers and service stations, and are a staple at Scottish football grounds. They are a popular dish to make at home, and you can often get them at late night kebab shops and chippies. And that's only hot pies - Melton Mowbray pork pies enjoy their own protected geographical indication, and are widely available across the country. This is a horrible slur on the excellent meat pie.
  15. @liuzhou, I don't suppose you want to do a sequel about French Food Myths?
  16. I wouldn't agree that the wars were responsible for the decline in British cuisine, but rather that the Industrial Revolution was the trigger. This generally served to eliminate much "local" produce and cuisine, driving people into cities and instilling a more scientific approach to food. This is still the case today, where much more emphasis is placed on nutrition, the diet and animal welfare than in countries such as France. You can also see it in many households, where many dishes are still indiscriminately served with a side of boiled vegetables, "because they're good for you". It also led to a widespread embrace of new technology in the food industry, which provided labour-saving processed food and generally turned the working population towards the notion of food as fuel, rather than something to spend time and energy over. Luckily, there has been something of a renaissance in local British cuisine over the past couple of decades, with a lot of excellent restaurants embracing local ingredients and dishes. Day to day eating can still be pretty utilitarian though - most meat is generally consumed in a heavily processed form, from sausages, pies and kebabs to burgers and pasties. Which I love! But they're clearly not for everyone.
  17. Just keep the oyakudon as it is, and serve with a two-litre cup of Mountain Dew. That ought to do it.
  18. jmacnaughtan

    Cherry Oh Baby

    I'm intrigued by the savoury recipes on this thread - it's a direction I've never really gone in. I have however given up trying to make a cherry dessert that is more appealing or satisfying than just eating them straight out of the bag. And yes, I have tried clafoutis many times. Just not my thing.
  19. They rarely last long enough I'll try and remember next time
  20. I've started to eat far too much grenki. They're fried bread soldiers, normally black bread, salted and served with garlic mayonnaise for dipping. Great beer food.
  21. That's the only reason I keep it - to beef up banana flavours in desserts. A bottle generally lasts a long time...
  22. jmacnaughtan

    Bacon Jam

    When I heard bacon jam, my mind went to sugar and pectin, and recoiled. Luckily, reading @lindag's recipe, it doesn't seem to be a jam at all. It's pretty much just an onion chutney, and that makes a lot more sense. I can imagine this being good with a burger.
  23. jmacnaughtan

    Dinner 2021

    Good wine choices! I just discovered PP champagne last year, it's great stuff.
  24. The height may be an issue. Generally, the ones I do and have seen are done in 4.5cm rings - this is plenty of height to get mousse and any inserts you want. If you double that and more, you'll need to really start thinking about your structural integrity. Maybe layer up sponge and inserts from the base, rather than have them supported by the mousse? I generally don't bother suspending anything in the mousse at all, rather just using it to encase the base and inserts. You might also want to look at what you're putting on the cake. Excess weight of decorations or thick glazes might be pulling it apart. Additionally, it may be the quality and/or age of your gelatin. For reference, here's one of mine from a while ago.
  25. jmacnaughtan

    Dinner 2021

    Thanks! When I'm happy with it, I'll put the recipe up on recipegullet 😎
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