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Post by PinkFloyd on Jan 18, 2015 21:34:45 GMT
All ideas here sound great... thanks for the pics, thanks for posting comments. Tonight one of the dishes I made was a cauliflower and broccoli baked cheese dish... with grilled sausages and pork chops... the cauli and broc dish looked so good my wife askes if I was going to photograph it to put on the 'net (she knows I have uploaded pics here before). I said 'no', cant be bothered. Should have done it. Derek I had cauliflower Au Gratin' (what a coincidence) but that was all...... just the cauliflower au Gratin' on its own. Quite simple to make: Boil the whole cauliflower (leafs on) in a pan of "boiling" / well salted water for about 20 minutes. Drain the cauliflower and section it into uniform 1 inch pieces. Dress a casserole dish with butter..... ie: "coat" the dish with butter. Throw the cauliflower into the dish. In a saucepan, Make a roux (flour and butter) and gently saute until the roux becomes golden brown....... then gradually add milk (whilst whisking) to make a standard bechamel.... take the bechamel to the level where it slowly drips off a wooden spoon (you don't wan't it too thick) As soon as you have your standard bechamel on the simmer it's time to add a small onion that is studded with 9 cloves.... also add a bay leaf........ let this simmer for 30 minutes and keep adjusting with milk if it gets thicker than a slow drop off the spoon. It's now time to convert our bechamel into a cheese sauce! Remove the clove studded onion and the bay leaf from the bechamel. Fire in a couple of "generous" handfuls of extra mature cheddar (grated) cheese, an "nth" of anchovy essence, a sprinkling of nutmeg, a pinch of paprika, a hint of onion salt, a dash of tabasco, a teaspoon of ready made mustard, and "all of the above" to personal taste. Pour said sauce over the cauliflower and then top with grated cheese / fresh seasoned breadcrumbs and some piccolo (small) tomatoes. Bake in the oven for about 45 minutes................... Tastes good.
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bullpup
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Post by bullpup on Jan 18, 2015 22:20:17 GMT
Nice sauce recipe - I like the clove studded onion idea!
Going back to the Celeriac, I forgot to mention that you should put it in acidulated water i.e. a slice of lemon to stop it going brown.
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Post by PinkFloyd on Jan 18, 2015 22:47:05 GMT
Nice sauce recipe - I like the clove studded onion idea! Going back to the Celeriac, I forgot to mention that you should put it in acidulated water i.e. a slice of lemon to stop it going brown. I like the cut of your jib sir......... much the same as salting an aubergine (eggplant).... Hardcore!
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bullpup
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Post by bullpup on Jan 19, 2015 8:44:35 GMT
I am trying hard to convince the children - well myself as well that meat is not essential to every meal so today I am doing roasted tomato sauce.
Like a number of men I cannot stand tomatoes and their smell makes me ill! however I love tomato sauces etc so I tend do do this in bulk:
Take your tomatoes (with vine if possible), peppers, and some roughly chopped celery and onion and a bulb or 2 of garlic and put in a roasting dish, then add some olive oil, bay leaves and or other herbs and sea salt. Stir until all nicely coated. Put in a hot oven. Keep an eye on the dish. Turn the veg to get an even char. You want the veg to gently char and break down to leave a dish of soft caramalsed goodness but not burn. Judicious use of foil helps.
To turn this into a sauce get a hand powered Mouli - not an electric wizzer but a hand cranked sieve and force the veg through it which removes all skins seeds fibres etc. You will end up with a richly flavoured pulp which can be used as a basis for other dishes. I always seem to find that it is somewhat acidic so will need sweetening to taste.
I usually use this as a base for a putanesca sauce.
If peppers are too expensive - and they usually are I use those jars of roasted whole peppers from Aldi or lidl.
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Deleted
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Post by Deleted on Jan 21, 2015 15:59:45 GMT
Last night's supper. A warming, substantial English dish. Toad-in-the-Hole with brussel sprouts, batton carrots, a rustic mash of buttered swede and a rich, thick gravy. All photos hand-held and in poor, mixed lighting so they're a little blurred and noisy. Prep 1... Prep 2... Through the oven door... Served... Less glamorous, but it's easy to oevrlook the chores..
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bullpup
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Post by bullpup on Jan 21, 2015 17:43:26 GMT
Looking good - did you use Mike's trick of steeping the milk in onion and cloves before making the batter?
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jc
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Post by jc on Jan 21, 2015 18:40:26 GMT
Hey Derek, did you qualify in the Keith Floyd school of cooking....doesn't matter what the recipe but wine is always essential, for the chef!
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Post by PinkFloyd on Jan 21, 2015 20:57:16 GMT
Looking good - did you use Mike's trick of steeping the milk in onion and cloves before making the batter? Bullpup..... you have to simmer the milk for about 20 minutes with the studded onion in the milk..... not a case of "steeping" it Mike.
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bullpup
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Post by bullpup on Jan 21, 2015 22:42:43 GMT
Sorry Mike I was thinking back to making bread sauce at Christmas were you put the clove studded onion, bayleaf and peppercorns in the milk then bring to a simmer and then let stand for a couple of hours to impart the maximum flavour to the milk.
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Post by Deleted on Jan 21, 2015 23:01:29 GMT
Hey Derek, did you qualify in the Keith Floyd school of cooking....doesn't matter what the recipe but wine is always essential, for the chef! ... yes
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Post by Deleted on Jan 21, 2015 23:06:45 GMT
Looking good - did you use Mike's trick of steeping the milk in onion and cloves before making the batter? No... just 1/2 pint milk, generous pinch of salt, 2 eggs, couple of desertspoonfulls of flour. Whisked up but not bothered about a few lumps. D.
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Post by PinkFloyd on Jan 21, 2015 23:27:55 GMT
Sorry Mike I was thinking back to making bread sauce at Christmas were you put the clove studded onion, bayleaf and peppercorns in the milk then bring to a simmer and then let stand for a couple of hours to impart the maximum flavour to the milk. It's open to interpretation...... whatever tastes best My preferred method is to "simmer" the clove studded onion in milk for 20 minutes....... that is the secret to the sauce
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Post by Deleted on Jan 22, 2015 0:09:54 GMT
Mike... I'm not keen on cloves. Nutmeg in a white sauce IS essential though! And I know it's part of the classic recipe but cloves? Nope. Sorry mate. But happy to visit at yours and give it a go :-)
When I do bechamel I do a cheat's all-in-one, I can do, have done and have enjoyed the proper 'roux' route but,: I whisk the flour into the milk, melt butter in a non-stick pan, add grated nutmeg and heat for a bit, stir in the milk/flour mix. Heat and keep stirring until thick. Salt and black pep to taste.
Derek
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Post by PinkFloyd on Jan 23, 2015 22:07:09 GMT
Mike... I'm not keen on cloves. Nutmeg in a white sauce IS essential though! And I know it's part of the classic recipe but cloves? Nope. Sorry mate. But happy to visit at yours and give it a go :-) When I do bechamel I do a cheat's all-in-one, I can do, have done and have enjoyed the proper 'roux' route but,: I whisk the flour into the milk, melt butter in a non-stick pan, add grated nutmeg and heat for a bit, stir in the milk/flour mix. Heat and keep stirring until thick. Salt and black pep to taste. Derek It's quite a well known thing Derek culinarymasterclass.com/sauce-bechamel/ and, yes, of course, nutmeg is essential as is a pinch of paprika and (dare I say it) a teaspoon full of anchovy essence (if you want to be a perfectionist).
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Post by PinkFloyd on Jan 23, 2015 22:14:58 GMT
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Post by PinkFloyd on Jan 23, 2015 22:17:38 GMT
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Post by PinkFloyd on Jan 23, 2015 22:23:10 GMT
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Post by PinkFloyd on Jan 23, 2015 23:09:26 GMT
I will show you how to make a "classic" bechamel........ give me a few day mise en place.
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Post by Deleted on Jan 26, 2015 8:39:14 GMT
Totally accept that Mike. I'm careful to call my quick version just a 'white sauce'. Sorry been off-line as I've started some decorating. Derek
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Post by PinkFloyd on Mar 3, 2024 20:35:38 GMT
Managed to eat a boiled egg today washed down with a litre of scotch.
Simple recipe......
Get an egg, boil the bugger, remove the shell and eat it (salt optional but recommended) wash down throat with whiskey.
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Post by PinkFloyd on Mar 3, 2024 20:41:30 GMT
Managed to eat a boiled egg today washed down with a litre of scotch. Simple recipe...... Get an egg, boil the bugger, remove the shell and eat it (salt optional but recommended) wash down throat with whiskey. Liver failure is great! eat nothing and get as pissed as a fart....... it's perfect......
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