*Peaches* Posted October 15, 2011 Share Posted October 15, 2011 Droooooooooooool........... that sounds amazing Link to comment Share on other sites More sharing options...
Nagel Posted October 15, 2011 Share Posted October 15, 2011 Anyone know where you can get lambs tails? They were something of a local delicacy in the Yorkshire Dales when I was on holiday there as a child. Link to comment Share on other sites More sharing options...
taxman Posted December 7, 2011 Author Share Posted December 7, 2011 Oops, been a long time since I've updated this thread! Mainly because I've not been experimenting with any new ingredients. Tonight though I'm cooking with Orzo for the first time. Pasta that thinks it's a rice. With a deep mushroom ragout. Mind you, it's not really something new, it's just pasta in an odd shape. Link to comment Share on other sites More sharing options...
taxman Posted December 10, 2011 Author Share Posted December 10, 2011 Whole roasted bream with fennel tonight. I'll have to cut one of the heads off before serving though because a certain person is squeamish. Link to comment Share on other sites More sharing options...
taxman Posted December 10, 2011 Author Share Posted December 10, 2011 Whole roasted bream with fennel tonight. I'll have to cut one of the heads off before serving though because a certain person is squeamish. (whisper....the heads were lovely, I sucked all the meat out before throwing them away...yum!) Link to comment Share on other sites More sharing options...
taxman Posted December 14, 2011 Author Share Posted December 14, 2011 Queen squash tonight, never done them before, going to roast them and fill with risotto. Link to comment Share on other sites More sharing options...
chorba Posted December 14, 2011 Share Posted December 14, 2011 (edited) ........................... Edited June 25, 2012 by chorba Link to comment Share on other sites More sharing options...
taxman Posted December 15, 2011 Author Share Posted December 15, 2011 Hello Taxman, I never heard of queen squash Let me know if the result is nice (and the difference in taste/texture between queen squash and butternut squash). ps: I made slow roasted butternut squash yesterday with a sprinkle of nutmeg and cinnamon, I wanted to add a bit of pure honey but the jar was empty They were great. They look like a rounded, squat butternut. I got two for £3 from Waitrose and I thought they'd be just right to serve individually with the risotto but they had a lot more flesh than I imagined and so there are now leftovers in the freezer. Taste wise they are not as sweet as butternut but I found it firmer. I scooped out the seeds and fibres and baked for about an hour. They looked fantastic on the plate. I sliced across the top so they had a lid which could be lifted up to reveal the risotto within. Very masterchefy Link to comment Share on other sites More sharing options...
taxman Posted May 21, 2012 Author Share Posted May 21, 2012 Been ages since I've tried something new but someone gave us some not particularly wonderful vodka so I decided to make beetroot and vodka gravlax. It's just gone in the fridge to cure and should be ready on Wednesday. Link to comment Share on other sites More sharing options...
taxman Posted May 24, 2012 Author Share Posted May 24, 2012 Been ages since I've tried something new but someone gave us some not particularly wonderful vodka so I decided to make beetroot and vodka gravlax. It's just gone in the fridge to cure and should be ready on Wednesday. Very nice it was too although I thought it would have had a bit more kick given the amount of vodka and carroway seed I used in the cure. Link to comment Share on other sites More sharing options...
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