Recipes, home grown goodness, BBQing and food stuff
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Mother's day, and my wa and ma are staunch, so it was red wine all round and Beef Wellington. After a squid and prawn entree. So fat on the couch right now, watched the SpaceX launch (10th time a booster's being used - mind boggling)
If I was being fussy (and the photo isn't tricking me) it looks like you have left the chain on.
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@crucial said in Recipes, home grown goodness, BBQing and food stuff:
If I was being fussy (and the photo isn't tricking me) it looks like you have left the chain on.
If you meant the silverskin, you're correct, and probably had a past career as a butcher. I used to take it off, but honestly I skipped it once and didn't notice a blind bit of difference... so I've tended to leave it on and frankly have hardly noticed a difference.
Getting it off is an arse, and I always get cross with it. Any tips? I've tried paper towels and pulling - but usually just have a sharp knife and trim it carefully
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@crucial said in Recipes, home grown goodness, BBQing and food stuff:
If I was being fussy (and the photo isn't tricking me) it looks like you have left the chain on.
If you meant the silverskin, you're correct, and probably had a past career as a butcher. I used to take it off, but honestly I skipped it once and didn't notice a blind bit of difference... so I've tended to leave it on and frankly have hardly noticed a difference.
Getting it off is an arse, and I always get cross with it. Any tips? I've tried paper towels and pulling - but usually just have a sharp knife and trim it carefully
No the chain is the side muscle. The long skinny bit that often comes with the main fillet.
Although the main reason for taking it off (as long as you don't mind different degrees of cooking across a slice) is that it makes it easier to trim the silverskin off the main.As far as trimming goes a thin bladed long knife (flexible is even better) and take it off like skinning a fillet of fish.
Skin side on the board with knife between the flesh and skin but angled slightly toward the board.
It is a skill to get it off in one swipe and you usually have to do some tidying but it will stop the fillet tightening on that side when browning. -
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@crucial I've always used a boning knife but it sounds like that's wrong?
Not wrong at all. Whatever sharp knife you have that works for you.
I'd make a real mess with my boning knife as it is quite a thick blade and my 'technique' is to run the knife flat to the board.
EDIT: Boning or Filleting Knife seems to be a fairly interchangeable term. This is like my flexible knife whereas my boning knife is a solid short pointy thing from the meatworks
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@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
Boom. Stunning day. Sorry for shit photo quality
@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
Raw oysters with home made shallot vinaigrette
Absolutely nailed the flavour of the vinaigrette. Perhaps needed a smaller cut on the shallot, but the wife was happy.
Scallops with horseradish and a root veg puree (not decided which one yet - an tips?)
Ended up doing a bog standard pea. Added in some horseradish, coriander and a bit creme fresh to the puree. However, needed some acid / lemon. Was quality to eat, but not quite there. And utter dogshit presentation.
Crab Linguine
Absolutely nailed this one in all facets. IF I made it again, I'd add more chili, but that is a personal thing. Probably the dish of the day.
Chili & Garlic Tiger Prawns with Sautéed Bok Choi
Got some big boy prawns which were so sweet. The bok choi I perfectly grilled and had lovely lines on it ... then I once I'd put the prawn on it, I spooned over some of teh chili / garlic butter and it went all shit brown. So ruined the presentation, but it was pretty damn good. More the ingredients than the cook though
Sticky Toffee with Vanilla Ice Cream
Cheated. Bought it. Hence no photo.
Making everything from scratch ingredients except the ice cream. I know that's a bit of an odd dessert to have with this meal, but it's the wife's favourite.
Have some Moet, Cloudy Bay & a Poully Fumy to go with the seafood and a nice red to go with the dessert.
Didn't end up opening the Pouilly Fumy but the cloudy bay was brilliant (as always). Opened up a 2014 Saint Estephe which was absolutely superb. Currently availalbe at Majestic for only 22 GBP, but easily as good as 50-100 GBP competitors.
Wish me luck! Will post some photos if doesn't turn out extremely shit.
No luck needed. Just preperation and no stress over the mistakes. Fantastic day.
I trust the reciprocal five courses were excellent, too!
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@pakman said in Recipes, home grown goodness, BBQing and food stuff:
@crucial Any tips on cooking (probably roasting or grilling) a whole turbot?
Is it pan size like a flounder? Salt and pepper, pan fry in oil and butter, squeeze of lemon
Mmmm! But too big for pan, and I expect very fat, as my daughters would say.
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@pakman said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@pakman said in Recipes, home grown goodness, BBQing and food stuff:
@crucial Any tips on cooking (probably roasting or grilling) a whole turbot?
Is it pan size like a flounder? Salt and pepper, pan fry in oil and butter, squeeze of lemon
Mmmm! But too big for pan, and I expect very fat, as my daughters would say.
I had turbot in Seattle. Much bigger than the kiwi type, roasted or pan fried fillets, cheeks. Flat fish are so soft, just the best
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https://erecipe.com/recipe/myrtles-turbot/
Seems pretty bloody simple.Or
https://www.bbc.co.uk/food/recipes/roast_turbot_with_a_95299 -
@bones said in Recipes, home grown goodness, BBQing and food stuff:
https://erecipe.com/recipe/myrtles-turbot/
Seems pretty bloody simple.Or
https://www.bbc.co.uk/food/recipes/roast_turbot_with_a_95299Fresh fish, salt, pepper, herbs and butter. Simples!! It would also go with a caper butter sauce, steamed chinese style drizzled with soya sauce garlic ginger spring onions and tomatoes. Any simple preparation will do....
Damn it, all this talking about fish, I just bought some online to eat on Thursday and Friday for dinner. Sooooo weak
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@bones said in Recipes, home grown goodness, BBQing and food stuff:
https://erecipe.com/recipe/myrtles-turbot/
Seems pretty bloody simple.Or
https://www.bbc.co.uk/food/recipes/roast_turbot_with_a_95299Fresh fish, salt, pepper, herbs and butter. Simples!! It would also go with a caper butter sauce, steamed chinese style drizzled with soya sauce garlic ginger spring onions and tomatoes. Any simple preparation will do....
Damn it, all this talking about fish, I just bought some online to eat on Thursday and Friday for dinner. Sooooo weak
More turbot porn: https://www.mrporter.com/en-us/journal/lifestyle/how-to-cook-fish-like-londons-hottest-new-restaurant-547672
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@pakman said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@bones said in Recipes, home grown goodness, BBQing and food stuff:
https://erecipe.com/recipe/myrtles-turbot/
Seems pretty bloody simple.Or
https://www.bbc.co.uk/food/recipes/roast_turbot_with_a_95299Fresh fish, salt, pepper, herbs and butter. Simples!! It would also go with a caper butter sauce, steamed chinese style drizzled with soya sauce garlic ginger spring onions and tomatoes. Any simple preparation will do....
Damn it, all this talking about fish, I just bought some online to eat on Thursday and Friday for dinner. Sooooo weak
More turbot porn: https://www.mrporter.com/en-us/journal/lifestyle/how-to-cook-fish-like-londons-hottest-new-restaurant-547672
That sounds amazing
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@pakman said in Recipes, home grown goodness, BBQing and food stuff:
@crucial Any tips on cooking (probably roasting or grilling) a whole turbot?
I'm a bit late to this but see it has been well covered. Not something I have actually done but my instinct would be as suggested elsewhere and roast although, to be honest, I probably would have gone down the hot oven and baste often path. That slow cooked over fire method does sound very good.
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The price of fish is going to go up this week as we all rush out to get some.
I did not know that I have been calling naughty children, and often my wife, (which is even more unfortunate) Turbot for many years.
“I called my restaurant Brat after I had been researching our relationship with fish. It’s an old colloquial term for turbot,” says Mr Parry.
Justus von Liebig - Wikipedia
