What did you have last night? - Page 5

petitechef · 30th September 2009, 08:17 PM

bottle of coors lite and a packet of peanuts

Ernie Whalley · 30th September 2009, 08:41 PM

A night off. Missis Woman cooked me a baked (?) salmon dish she'd got off a Domini Kemp recipe and wanted to try. It involved a marinade with chilli sauce and sesame oil. It was awful. The marinade made the salmon taste fatty, with a vile oleaginous texture.
Can't win 'em all, Dom, I love your muesli bars.

europhile · 30th September 2009, 09:23 PM

If it was the recipe in last Saturday's Irish Times, I was going to cook it tomorrow. I've now gone off the idea.

unclepat · 1st October 2009, 05:43 AM

Ox tongue salad, peppered skate wing, pressed pig's head, seared venion loin, confit rabbit leg. Only taster portions mind you. It's a dirty job being guineapig for new dishes but some poor sod has to do it!

chefsmith · 1st October 2009, 10:12 AM

Quote:

Originally Posted by unclepat

Ox tongue salad, peppered skate wing, pressed pig's head, seared venion loin, confit rabbit leg. Only taster portions mind you. It's a dirty job being guineapig for new dishes but some poor sod has to do it!

Sounds like my perfect plate....

punto · 1st October 2009, 11:34 AM

Quote:

Originally Posted by unclepat

pressed pig's head,!

Tell me more - technique, garnish and flavours please!!

unclepat · 1st October 2009, 12:06 PM

We braise the head for about three hours in the usual aromats and then take all the meat out while it's still warm. If you let it cool down, it's very difficult to get the meat off.
The picked meat is then finely chopped and mixed with ( I don't have the exact recipe but I've definitely see the folling going in) bay, thyme, sage, blackpepper, mustard, fennell seeds.
It is then pressed in a terrine mould and set over night and cut into slices, lightly crumbed and fried until crisp on the outside. The middle should be tender and juicy and full of flavour. Served with a small salad, sauce gribiche and some cornichons.

punto · 1st October 2009, 12:21 PM

Quote:

Originally Posted by unclepat

We braise the head for about three hours in the usual aromats and then take all the meat out while it's still warm. If you let it cool down, it's very difficult to get the meat off.
The picked meat is then finely chopped and mixed with ( I don't have the exact recipe but I've definitely see the folling going in) bay, thyme, sage, blackpepper, mustard, fennell seeds.
It is then pressed in a terrine mould and set over night and cut into slices, lightly crumbed and fried until crisp on the outside. The middle should be tender and juicy and full of flavour. Served with a small salad, sauce gribiche and some cornichons.

Now that sounds bloody good

burkean · 1st October 2009, 12:23 PM

I was in Sat Bains in Nottingham earlier this month and the very first thing we had was a tiny cube of breaded pigs head meat that had been braised and spiced over a period of 4 days and then deep fried for just seconds before serving.

Stunningly tasty. (Nicest thing we had actually - but that's another story.)

fontane77 · 2nd October 2009, 09:46 AM

back to pasta again last night, this time a rich meaty tomato stew with penne thrown in....

chefsmith · 2nd October 2009, 10:08 AM

Quote:

Originally Posted by fontane77

back to pasta again last night, this time a rich meaty tomato stew with penne thrown in....

Went all winter last night.
Braised ox cheek, with field mushroom and spinach in shortcrust pastry with a really good merlot gravy, mash and baby spuds.

Old Tart · 2nd October 2009, 10:29 AM

chicken thighs braised in white wine with apple and dried apricots, served with rice. My 6 year old turned his nose up at it all apart from the rice. He normally loves chicken but not this time. To add insult to injury, he sat down to watch Rachel Allen and discovered that she was cooking (chicken casserole) instead of baking! He was very disappointed. She's off his list now. He only likes to watch programmes whose food he would want to eat.

Ernie Whalley · 2nd October 2009, 10:58 AM

Sound kid!
Pre-theatre at Thorntons last night. Utterly wowed.

Home made chicken liver pate + Dennis Cotter's beetroot on brown soda for lunch.

Trying out a new (to me) coffee Panama Esmeralda Palmyra - like a liquid walnut whip with a big vanilla hit,made yummy cappu and tasty espresso.
Buggered up the roast a bit thanks to Missus Woman mithering so had to rectify it with Black & Decker heat gun, haven't done that for ages.

Western Star · 2nd October 2009, 11:40 AM

Last night was ratatouille from the freezer made from home grown veg, late summer on a plate even on 1st October. Eaten with the last of the new potatoes (Pentland Javelins) fished out of the tub they were grown in in the back yard. Felt smugly virtuous afterwards! The night before was cottage pie made with the defrosted remains of my mother's Sunday roast from weeks ago.

meatmonger · 2nd October 2009, 12:53 PM

last night was several bars in san sebastian eating every part of the the pig cooked everyway, along with sea urchins, fois gras, octopus, jamons, exploding tomato soup pellets, razor clams, pigeon, solomillios (sirloin / jalapenos) and great great wines all round.

washed down with several other drinks to late in the night. It is my birthday!! me guesto mucho ) )

petitechef · 2nd October 2009, 12:54 PM

Happy Birthday MM!

meatmonger · 2nd October 2009, 01:07 PM

thank you,

san sebastian has blown me away, above all expectations, simply most amazing food and wine at most amazing prices. oh my god....

Ernie Whalley · 2nd October 2009, 03:22 PM

lucky lad, anyhow, Happy Birthday. Can't think of a better place to spend it.
I sent you a PM in reply to yours.

chefsmith · 2nd October 2009, 06:09 PM

Happy birthday MM, Hope you act accordingly and end up walking naked around the wrong hotel complex demanding to be let into room 214

All this talk of pork has inspired me, slowly braising away now are
a pigs head
two trotters
4 ham hocks
in a bay leaf and cardoman stock
Pigs cheeks in a merlot gravy

I plan on serving a tasting plate for a special tomorrow

Pigs head, Foie Gras and Granny Smith Terrine
Jane Russel's Black Pudding
Crispy Pigs Trotter Roulade
Pressed Ham and Pommery Mustard
Daubé of pork Cheek
With a Muscat Grape and Hazelnut salad and Old school Melba Toast

Ernie Whalley · 2nd October 2009, 09:23 PM

Leek, bacon, mushroom risotto. Green salad. Bottle Superquinn Pouilly Fuisse - good job I didn't taste blind I'd have said 'South African' but decent enough.

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30th September 2009, 08:17 PM	#81
petitechef Registered User Join Date: May 2003 Location: Beyond the Pale Posts: 1,063	bottle of coors lite and a packet of peanuts

30th September 2009, 08:41 PM	#82
Ernie Whalley Restaurant at the end of the universe Join Date: Feb 2003 Location: On the dark side of a glass Posts: 2,164	A night off. Missis Woman cooked me a baked (?) salmon dish she'd got off a Domini Kemp recipe and wanted to try. It involved a marinade with chilli sauce and sesame oil. It was awful. The marinade made the salmon taste fatty, with a vile oleaginous texture. Can't win 'em all, Dom, I love your muesli bars.

30th September 2009, 09:23 PM	#83
europhile Registered User Join Date: Apr 2006 Posts: 554	If it was the recipe in last Saturday's Irish Times, I was going to cook it tomorrow. I've now gone off the idea.

1st October 2009, 05:43 AM	#84
unclepat Registered User Join Date: Feb 2005 Posts: 732	Ox tongue salad, peppered skate wing, pressed pig's head, seared venion loin, confit rabbit leg. Only taster portions mind you. It's a dirty job being guineapig for new dishes but some poor sod has to do it!

1st October 2009, 12:06 PM	#87
unclepat Registered User Join Date: Feb 2005 Posts: 732	We braise the head for about three hours in the usual aromats and then take all the meat out while it's still warm. If you let it cool down, it's very difficult to get the meat off. The picked meat is then finely chopped and mixed with ( I don't have the exact recipe but I've definitely see the folling going in) bay, thyme, sage, blackpepper, mustard, fennell seeds. It is then pressed in a terrine mould and set over night and cut into slices, lightly crumbed and fried until crisp on the outside. The middle should be tender and juicy and full of flavour. Served with a small salad, sauce gribiche and some cornichons.

1st October 2009, 12:23 PM	#89
burkean Registered User Join Date: Nov 2006 Location: London Posts: 315	I was in Sat Bains in Nottingham earlier this month and the very first thing we had was a tiny cube of breaded pigs head meat that had been braised and spiced over a period of 4 days and then deep fried for just seconds before serving. Stunningly tasty. (Nicest thing we had actually - but that's another story.)

2nd October 2009, 09:46 AM	#90
fontane77 Registered User Join Date: Aug 2006 Location: D3 Posts: 231	back to pasta again last night, this time a rich meaty tomato stew with penne thrown in....

2nd October 2009, 10:29 AM	#92
Old Tart Registered User Join Date: Aug 2007 Location: Dublin 12 Posts: 198	chicken thighs braised in white wine with apple and dried apricots, served with rice. My 6 year old turned his nose up at it all apart from the rice. He normally loves chicken but not this time. To add insult to injury, he sat down to watch Rachel Allen and discovered that she was cooking (chicken casserole) instead of baking! He was very disappointed. She's off his list now. He only likes to watch programmes whose food he would want to eat.

2nd October 2009, 10:58 AM	#93
Ernie Whalley Restaurant at the end of the universe Join Date: Feb 2003 Location: On the dark side of a glass Posts: 2,164	Sound kid! Pre-theatre at Thorntons last night. Utterly wowed. Home made chicken liver pate + Dennis Cotter's beetroot on brown soda for lunch. Trying out a new (to me) coffee Panama Esmeralda Palmyra - like a liquid walnut whip with a big vanilla hit,made yummy cappu and tasty espresso. Buggered up the roast a bit thanks to Missus Woman mithering so had to rectify it with Black & Decker heat gun, haven't done that for ages.

2nd October 2009, 11:40 AM	#94
Western Star Registered User Join Date: Mar 2009 Location: Galway Posts: 72	Last night was ratatouille from the freezer made from home grown veg, late summer on a plate even on 1st October. Eaten with the last of the new potatoes (Pentland Javelins) fished out of the tub they were grown in in the back yard. Felt smugly virtuous afterwards! The night before was cottage pie made with the defrosted remains of my mother's Sunday roast from weeks ago.

2nd October 2009, 12:53 PM	#95
meatmonger Registered User Join Date: Nov 2008 Location: Bridgend, Co Donegal Posts: 370	last night was several bars in san sebastian eating every part of the the pig cooked everyway, along with sea urchins, fois gras, octopus, jamons, exploding tomato soup pellets, razor clams, pigeon, solomillios (sirloin / jalapenos) and great great wines all round. washed down with several other drinks to late in the night. It is my birthday!! me guesto mucho ) )

2nd October 2009, 12:54 PM	#96
petitechef Registered User Join Date: May 2003 Location: Beyond the Pale Posts: 1,063	Happy Birthday MM!

2nd October 2009, 01:07 PM	#97
meatmonger Registered User Join Date: Nov 2008 Location: Bridgend, Co Donegal Posts: 370	thank you, san sebastian has blown me away, above all expectations, simply most amazing food and wine at most amazing prices. oh my god....

2nd October 2009, 03:22 PM	#98
Ernie Whalley Restaurant at the end of the universe Join Date: Feb 2003 Location: On the dark side of a glass Posts: 2,164	lucky lad, anyhow, Happy Birthday. Can't think of a better place to spend it. I sent you a PM in reply to yours.

2nd October 2009, 06:09 PM	#99
chefsmith Registered User Join Date: Mar 2009 Location: Dublin Posts: 541	Happy birthday MM, Hope you act accordingly and end up walking naked around the wrong hotel complex demanding to be let into room 214 All this talk of pork has inspired me, slowly braising away now are a pigs head two trotters 4 ham hocks in a bay leaf and cardoman stock Pigs cheeks in a merlot gravy I plan on serving a tasting plate for a special tomorrow Pigs head, Foie Gras and Granny Smith Terrine Jane Russel's Black Pudding Crispy Pigs Trotter Roulade Pressed Ham and Pommery Mustard Daubé of pork Cheek With a Muscat Grape and Hazelnut salad and Old school Melba Toast

2nd October 2009, 09:23 PM	#100
Ernie Whalley Restaurant at the end of the universe Join Date: Feb 2003 Location: On the dark side of a glass Posts: 2,164	Leek, bacon, mushroom risotto. Green salad. Bottle Superquinn Pouilly Fuisse - good job I didn't taste blind I'd have said 'South African' but decent enough.