[Grinner]

You've got to tell us the steps Raoul. Looks great though.

[Neutral]

yup...minus the pepperoni, that does look good.

Oh and what is that tattoo of?

[Raoul]

I'll drop some text beneath the images in a sec.

[solvista]

Thanks fanutd and Raoul.

I've just come home from work, and now I'm watering at the mouth. Brilliant to see this thread being used as I wanted it to be aswell, there're some outstanding examples coming together.

[M'n'M]

I love the look of that curry fanutd! Great thread Sol and I loved the casual use of the €50 note in your pics to add a certain touch of class.

[fanutd]

Originally Posted by solvista

Thanks fanutd and Raoul.

I've just come home from work, and now I'm watering at the mouth. Brilliant to see this thread being used as I wanted it to be aswell, there're some outstanding examples coming together.

Yea no probs besides you posting your cooking recipe inspired me , will post more stuff in near future

Originally Posted by M'n'M

I love the look of that curry fanutd! Great thread Sol and I loved the casual use of the €50 note in your pics to add a certain touch of class.

Thanks man, I was surprised that it came out like that no color (saffron) added either just natural color

[fanutd]

Btw thanks Raoul you're a life saver, I wanted to make Pizza at home but couldn't find a good recipe. But thanks to you I have a recipe now, and I shall be making pizza soon

[kouroux]

Brilliant thread.Great effort from Solvista and Raoul.I would also love to share what I cook but the English language is holding me too much.I'd waste an insane amount trying to translate everything

[Flying Fox]

I might just steal Raouls recipe.

[M'n'M]

It's a bit of a surreal thread though as everybody is being so polite.

[solvista]

Originally Posted by M'n'M

I love the look of that curry fanutd! Great thread Sol and I loved the casual use of the €50 note in your pics to add a certain touch of class.

Thanks mate. That's the money I saved by not eating out mate. Besides, I don't have the merc key anymore, so I have to put something in to make it look like I have a couple of quid to my name.

PS, hope the family are all well.

Originally Posted by kouroux

Brilliant thread.Great effort from Solvista and Raoul.I would also love to share what I cook but the English language is holding me too much.I'd waste an insane amount trying to translate everything

Pictures. Should suffice mate, post the words in French, we'll work it out anyway.

[Stretch]

Fantastic cooking there lads. I'm defo going to try some of it. I don't have really nice recipes, I'm still a beginner but one day is one day...

[kouroux]

Originally Posted by solvista

Pictures. Should suffice mate, post the words in French, we'll work it out anyway.

I'll try something in the next few weeks.

[Mickey]

This thread is sex

[Raoul]

Originally Posted by fanutd

Btw thanks Raoul you're a life saver, I wanted to make Pizza at home but couldn't find a good recipe. But thanks to you I have a recipe now, and I shall be making pizza soon

One thing I forgot to add is the process of transferring the Pizza from the work surface to the Oven can be a bit tricky. Unless you have one of those massive spatulas used in professional restaurants, its best to transfer it using the parchment or wax paper i have in the pics, drop it on a Pizza Stone that's already heated in the oven, then gently pull away the wax paper, leaving the Pizza to bake directly on the Stone. 10 minutes and immediately out.

[Spoony Youngblood]

Your first pizza looked great. But you should've hand stretched the dough!

[Grinner]

My what rough hands you have, Raoul. You can knead my dough any time!

So what other pizza combos have you experimented with? I like the sound of Brie.

[Raoul]

Originally Posted by Spoony Youngblood

You're first pizza looked great. But you should've hand stretched the dough!

I didn't think of that. That was the last time I'll be using the rolling pin. Time to start flipping them in the air like a proper Italian.

[Raoul]

Originally Posted by Grinner

My what rough hands you have, Raoul. You can knead my dough any time!

So what other pizza combos have you experimented with? I like the sound of Brie.

Its usually just the regular Pepperoni Pizza along with the stereotypical toppings. I've also used Goats cheese on one that worked out nicely.

I think you can use just about any cheese you like. Next time, I make one with no red sauce and a combination of all the cheeses I like, some porcini mushrooms, and kalamata olives.

[Grinner]

Originally Posted by Raoul

Its usually just the regular Pepperoni Pizza along with the stereotypical toppings. I've also used Goats cheese on one that worked out nicely.

I think you can use just about any cheese you like. Next time, I make one with no red sauce and a combination of all the cheeses I like, some porcini mushrooms, and kalamata olives.

Goats cheese and spinach is one of my fave combos. I think one of the main mistakes is over-saucing...you really only need a thin layer of red sauce.

I had a cinnamon and sugar pizza recently that was amazingly good as dessert.

[solvista]

Originally Posted by Grinner

Goats cheese and spinach is one of my fave combos. I think one of the main mistakes is over-saucing...you really only need a thin layer of red sauce.

I had a cinnamon and sugar pizza recently that was amazingly good as dessert.

That works well, one of my favs aswell. Sometimes crumble a little blue cheese, usually gorgonzola (spell check needed), lightly on it before the oven. Gives a bit more kick.

[Raoul]

Originally Posted by Grinner

Goats cheese and spinach is one of my fave combos. I think one of the main mistakes is over-saucing...you really only need a thin layer of red sauce.

I had a cinnamon and sugar pizza recently that was amazingly good as dessert.

Yeah, I prefer minimalist Pizzas with high quality fresh toppings and a relatively think crust - served with a good white wine. Its hard to beat.

[solvista]

Me and my gf have decided to video the next one. Here's the trailer:

Spoiler

[Raoul]

I'm making a Pasta in a bit. I'll see if I can manage to snap a few pics.

[goldenballs]

Originally Posted by solvista

Me and my gf have decided to video the next one. Here's the trailer:

Spoiler

...

On a serious note, this tread should be a sticky. Some excellent ideas in here, cooking is a passion of mine.

[Raoul]

Pappardelle Pasta with Mushrooms

My first attempt at making Pasta from scratch.

Pasta Ingredients:

- White All Purpose Flour
- Semolina Flour
- 6 Eggs
- Olive Oil
- Salt

The Rest:
- Mushrooms: Can be anything you like, ideally Porcinis and Chantrelles. Here I'm using Cremini and Shitake
- Roma Tomatoes
- Lots of Garlic, chopped
- Olive Oil
- Salt, Pepper, Crushed Red Chilli flakes, Chopped green chilli
- Italian (Flat Leaf) Parsley
- Parmegiano Reggiano (Freshly grated)
- Butter (unsalted)
- White Wine (for cooking and drinking)


Sift and combine both types of flour on a work surface, forming a well in the middle.





Slowly begin to incorporate the eggs




Also, add a few splashes of Olive Oil and a few pinches of salt and begin to knead into a dough for about five minutes.




Constantly kneading inwards until it becomes a ball.






After kneading, the dough will become more manageable. Cut it in half, and again roll both pieces into balls, wrap them in plastic wrap and into the fridge for 30 minutes.


Next, organize the ingredients to be sauteed. Clockwise below: Cremini Mushrooms, Roma Tomatoes, Lemon, Garlic, A slab of fresh Parmesian cheese to be grated, Italian Parsley, Shitake Mushrooms, Olive Oil




Chop it all up and set aside.




Grate the cheese




Back to the Pasta - Next, dust the work surface with a good amount of Semolina flour to avoid sticking and begin to roll out one of the Pasta balls. Roll it as thin as possible, occasionally flipping it to ensure it doesn't stick to the surface. If it does, add more Semolina flour to the work surface.




Once the dough is thin and flat, begin to roll it away from you until its completely rolled up in a tube shape. Its important to get the dough as thin as possible before this step, as this will ultimately effect the texture of the pasta when you eat it. If its not thin enough, the noodles will a bit overwhelmingly thick when you eat them.

Once its rolled up, begin cutting it into approx. 2cm pieces.

[Raoul]

Continue cutting the entire amount.




Then unravel each cut piece into a bowl - it should look something like this.




Have some near boiling, salted water ready to go at this point. When its ready, drop the pasta in.




Heat a fair amount of Extra Virgin Olive Oil in a pan and once warm, drop in both types of mushrooms on a medium heat.





Add, Chilis, Chili flakes, Sea Salt, Cracked Pepper, Lemon Juice, and saute a bit.




Stir regularly




Once the Mushrooms are cooked down a bit, add the chopped Roma Tomatoes.




Followed by a knob of unsalted butter as large as your conscience will allow...




Add half a cup of White Wine and give it a stir, and allow to simmer for a couple of minutes.



Add chopped Italian Parsley

[Raoul]

Once the Pasta is cooked at your preferred texture, take some out and drop it into the frying pan, stirring well to make sure its completely coated.




Plate it up, and drop a healthy pinch of the grated Parmegianno Reggiano on top.




This goes well with any quality White Wine. I used this one.

[brewlio]

Looks fantastic Raoul.

This is destined for thread of the year Sol. Sterling work all involved. I might do something next week if I can get 1 of them young fucks to man the camera.

Can anyone do a Crème brûlée. Always fancied having a go at that.

[Raoul]

Originally Posted by brewlio

Looks fantastic Raoul.

This is destined for thread of the year Sol. Sterling work all involved. I might do something next week if I can get 1 of them young fucks to man the camera.

Can anyone do a Crème brûlée. Always fancied having a go at that.

I've never done one but always been curious about it. I suppose I'd need a blow torch for starters.

[solvista]

Originally Posted by brewlio

Looks fantastic Raoul.

This is destined for thread of the year Sol. Sterling work all involved. I might do something next week if I can get 1 of them young fucks to man the camera.

Can anyone do a Crème brûlée. Always fancied having a go at that.

Raoul is running away with this thread beautifully. Jesus that looked good. I'm having a go at that last one with no doubt at all.

Crème brûlée? I can't take the words seriously since the league of gentlemen, but I'd love to see that in pictoral form.

Thanks again Raoul. I'm on it again this week. Will post something unnusual maybe.

[Pexbo]

Got hold of some lovely Crab in work today and decided to twist an old classic of Crab and Avacado salad.

Using the flesh of a few Avacado, skin of a preserved lemon, some harissa paste, fresh coriander and some greek yoghurt all blended together with a bit of sea salt to make a Guacamole of sorts.

Then served it up with the fresh white Crab meat, some pickled ginger and some micro coriander, micro red amaranth and micro perilla red and a little corriander oil around the base of the Crab itself.

Once again, only an iPhone 3mp Camera so not really doing the colour justice but here it is anyway:

Spoiler

Spoiler

EDIT - Been reading through the thread and love it, lots of talent on show

[Mickey]

Oh yes pexbo

[Pexbo]

Originally Posted by brewlio

Looks fantastic Raoul.

This is destined for thread of the year Sol. Sterling work all involved. I might do something next week if I can get 1 of them young fucks to man the camera.

Can anyone do a Crème brûlée. Always fancied having a go at that.

Aye, it's basically a light custard.

I go by:

A pint of double cream, a vanilla pod, 100g caster sugar and 6 egg yolks.

Split the Vanilla and scrape the seeds into the cream, you can finely dice the pod and add it aswell if you like your vanilla.

When you are heating cream and milk, there are two points... Scalding point and boiling point. Scalding point comes just before the boiling point (where the milk or cream actually bubbles and froths up) when cream and milk boil they actually change flavour and the properties change slightly.

Alot of people say to boil the cream for the custard but personally I prefer to bring it to scalding point and then simmer it for about 5 or 6 minutes after that as I find it gives a creamier smoother finish.

In a bowl beat the eggs and sugar together and then pour the hot cream slowly on top while whisking to keep a smooth consistancy and it should be thickening by now. pass it through a fine sieve to make sure there is no thick bits of yolk.

Place in ramekins about 3 or 4 inches in diameter and 3 or 4 inches tall and fill 3/4 up. Place into roasting tray and fill to around half way up the ramekins to make a bain marie.

Place on the bottom or middle shelf of the oven at 150C for around 1/2 to 3/4 of an hour or until set (firmish to touch).

Allow to cool before you brule. WHen you do brule, make sure you lightly caramalise the sugar rather than buring, it should be sweet rather than accrid to taste.

You can add fresh berries to the custard like Raspberries, Strawberries or Blueberries or replace the Vanilla completely with other flavours like Bailey's or Lemon.

Enjoy.

[brewlio]

That sound's fantastic Pexy. Any chance that you and your lovely other half could knock one up in the near future, in a photoblog stylee?

[Pogue Mahone]

Originally Posted by solvista

Blimey. Some of those mackerel don't look too fresh. Cloudy eyes aren't a good sign. I'd be a bit wary about eating the ones you froze, sol.

Could be just me though. I can't stand mackerel unless they're eaten on the same day they're caught. I don't think there's any other fish that goes off so quickly.

Great thread by the way. Only just discovered it. Some mad skillz on display.

[Mister Jeebus]

I wanted to give this blogging a try over the weekend but unfortunately the camera on my phone is shit. Anyway, just thought I'd share my recipe for Jambalaya with you. For anyone that doesn't know Jambalaya is a Creole dish and as far as I know roughly translates as jumble. Which basically means you can throw anything into it, so whatever veg or meat you have to hand. Some use prawns, crocodile, depends where you live I guess! I went for chicken. I also used whatever approximation of Creole spices I had to hand, so this is somewhat ad hoc but tastes bloomin' gorgeous!

Chicken Jambalaya
(total preparation and cooking time about 1.5 hours)

Ingredients (serves 4-5)
2 x chicken breasts
About 3 inches chorizo (if using fresh then add in with the chicken, otherwise you don't need to put it in too early)
1 x large onion
2 x cloves of garlic (I'm not big fan of a strong garlic flavour, use more cloves if your like)
1 x green pepper
1 x red pepper
1 x red chilli pepper (or more depending on desired hotness)
2 x sprigs fresh thyme
1 x large handful of fresh parsley
2 x bay leaves
1 x tin tomatoes (probably better with fresh but this is what I had to hand)
1 x tin tomato purée (tomato paste across the Atlantic I think)
1 x pint of chicken stock
2 x cups of rice
Salt & ground black pepper

Creole Seasoning
Cayenne chilli pepper
Cumin
Chilli powder (or flakes if you have them)
Oregano
Paprika
Turmeric

I use approximately 1 tsp of each of the above, apart from the cayenne and chilli pepper, where I use 2 or more tsps depending on how hot I want it. If you taste half way through cooking you can add more depending on your own preference. Mix all of the spices in a pestle and mortar if you have one, otherwise a bowl/saucer will do fine.

Steps

1. Chop the chicken breasts and season with the spice mixture
2. Fry the chicken and chorizo in a little oil for about 5 minutes (only if fresh chorizo)
3. Meanwhile dice the onion and finely chop (or crush) the garlic
4. Transfer the meat to a pot and leave to the side
5. Add the onion and garlic to the same frying pan used for the meat
6. Season with salt and pepper
7. Fry for a couple of minutes
8. Meanwhile chop the peppers and chilli(es)
9. Transfer the onions and garlic to the pot with the meat and put this back on the heat
10. Add the peppers and chilli
11. Add the tin tomatoes and tomato purée and stir
12. Add chicken stock
13. Bring to the boil, then simmer for about 15 minutes
14. Add the thyme, parsley, and bay leaves once off the boil
15. Meanwhile wash the rice thoroughly in a sieve with cold water
16. Add the rice to the pot
17. Simmer gently for about another 20 minutes, or until the rice is suitably cooked
18. Make sure to stir regularly as the rice will expand as it cooks and can stick to the pan. You may need to add more water (or stock) if the rice absorbs all the fluid

It should have a kind of porridge like consistency when finished. Add more cayenne pepper towards the end if you prefer it hotter. Goes well with a nice green side salad and copious amounts of a quality wine.

I'll try and get my hands on a digital camera next time. Quality work though lads, great thread!

[solvista]

Originally Posted by Pogue Mahone

Blimey. Some of those mackerel don't look too fresh. Cloudy eyes aren't a good sign. I'd be a bit wary about eating the ones you froze, sol.

Could be just me though. I can't stand mackerel unless they're eaten on the same day they're caught. I don't think there's any other fish that goes off so quickly.

Great thread by the way. Only just discovered it. Some mad skillz on display.

To be fair mate, none of that fish was straight out of the sea. I was dubious abou the bacaornes aswell. They had a straonger taste than normal. The mackerel were not eh best, but the smoke from the slow bbq cooking gave them the edge i wanted anyway. Tasted fine, but not great.

[solvista]

Originally Posted by Pexbo

Got hold of some lovely Crab in work today and decided to twist an old classic of Crab and Avacado salad.

Using the flesh of a few Avacado, skin of a preserved lemon, some harissa paste, fresh coriander and some greek yoghurt all blended together with a bit of sea salt to make a Guacamole of sorts.

Then served it up with the fresh white Crab meat, some pickled ginger and some micro coriander, micro red amaranth and micro perilla red and a little corriander oil around the base of the Crab itself.

Once again, only an iPhone 3mp Camera so not really doing the colour justice but here it is anyway:

Spoiler

Spoiler

EDIT - Been reading through the thread and love it, lots of talent on show

That would still look fantastic in monotone mate. That's sterling work there. Extremely impressed by that.

[solvista]

Jeebus. Sounds great, the stock photo looks good aswell, but I can't wait for you to get some pics of the actual job itself, nothing is easier to follow than the type of a pictoral narration that Raoul is treating us to.