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SamanthaF

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Everything posted by SamanthaF

  1. SamanthaF

    Roast Beef

    Miss J - I'd blast a 8-10lb rib in a very hot oven (Gas 9) for about 20 mins. Then cook it 10-15 mins per lb for the outside slices to be medium well for the wimps and the inside slices to be medium rare for the vampires. As for supplier - I have had very good rib beef from Sainsburys and Waitrose lately.
  2. SamanthaF

    Roast Beef

    Rib of beef - bone in (It cooks better) The bigger the piece the better - beef sarnies all week wont hurt
  3. Went to Borough Market yesterday. I couldn't believe how expensive it was We have a fair few Farmers Markets in deepest darkest Kent and they are good 50-75% cheaper than BM. Had the Hot Choccy from L'artisan and it was yummy
  4. I hate ginger wine, but somehow, when you make it into a Whiskey Mac I love it I have an aunt who prefers Brandy Macs. I generally prefer Crabbes (sp?) ginger wine. I'd generally make it on a 50:50 basis with 1 icecube if treating a sore throat, or warm it in the microwave if treating a cold.
  5. Don't worry Gavin, they forgot the chips in Bodeans as well.
  6. Flaming Gully - Yummy Yummy. Great burnt ends and beef ribs.
  7. Leet Lychgates Church Street, Old Town, Bexhill, East Sussex, Tel: 01424 212193 We went here a few years ago, and it was great. VERY small restaurant (max 8 covers) serving organic food - very inventive cuisine. They specialise in organic wines. Bexhill is also quite a pretty town.
  8. Really? Which? S&P? Yes. Just the glory of the meat and the meat in all it's glory. DSTONE - you edited your post when I was typing my bit. I was saying "really?" to the pineapple thing. I couldn't agree more with the salt and pepper idea.
  9. Scott keeps threatening to buy me a "Rocket Chef" for our anniversary (Personally, I'd like a "Turbo Cooker") Te saddest thing is though, we all sit there surfing through the TV channels, and because there is food involved - we actually WATCH the infomercial
  10. Or how about a light herb crust. Breadcrumbs, fresh basil, chives, thyme, oregano, some butter.
  11. Or how about a light herb crust. Breadcrumbs, fresh basil, chives, thyme, oregano, some butter.
  12. Black olive. Contrasting flavour and saltiness.
  13. Nice to know they're looking after their own customers then
  14. SamanthaF

    Teal

    Thank you everyone for your suggestions. Eventually Scott prepered the (delicious) teal in the following way; Infused some warmed butter with garlic, bay and thyme, let that set for 1 hour. Set aside. Spatchcock the two teal and bring an oven proof skillet to a high heat on the hob. Brush the teal all over with the infused butter and place in the hot skillet. Brown on a hot heat for a couple of minutes, then place in a hot oven (gas mark 7) for 8 mins. Take out and rest for 5 mins. Serve. Scott served ours with celeriac and potato mash with butter braised cabbage. The teal was great, tasting (to me) like a pigeon/duck/venison combination - so er, quite gamey Cheers Hubby for a jubbly meal
  15. SamanthaF

    Teal

    MP - I'm replying instead of Scott - as I am cooking them! Teal are much smaller than duck, they are about the size of a quail - so I am going to take Gavin's advice, and I am am going to sharp roast the body and confit the legs in goose fat. I'll get back to you on the results Thank you both
  16. I'm stunned that BH has generated so much discussion I don't think it is because more people go there, people are reading this thread because of the battle of wills going on.
  17. SamanthaF

    Daniel

    Union Pacific was perfect for lunch earlier this year.
  18. FWIW - when at BH earlier this year, we declined the offered chefs selection as it was offered in a very offhand way, and we felt like it was generally offered to everyone.
  19. I've been to Moro a couple of times this year, last time a couple of weeks ago for lunch. I had the charcoaled pork belly with chard which was delicious. My only problem with Moro is the hit and miss service and the generally very loud noise levels.
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