Food

Fritata doesn't need much oil, just enough to coat the bottom of the pan IME...

@>>>>>> recipe I've got lists 125ml of olive oil???? says, this will seem like a lot of oil, but it is essential to give the frittata flavour.

I've never made frittata so am not sure..

herring pastries...

retches

Nah, that's well off... What you putting in your fritata? We make them out of leftovers...

recipe is below, has smoked haddock in it, which is why I've clipped it

Smoked Haddock Frittata
This will seem like a lot of oil, but it is essential to give the frittata flavour.

INGREDIENTS
125ml/4½fl oz olive oil
1 large white onion, sliced
350g/12oz waxy potatoes, such as new potatoes or Charlottes, peeled
400g/14oz skinless smoked haddock, cut into big chunks
8 eggs
½ small bunch of chives, finely chopped
Sour cream, to serve

METHOD
Heat the oil in a wide, ovenproof frying pan over a medium heat. Add the onions and a pinch of salt, turn the heat down and fry for 20 minutes until the onions are brown and soft.
Meanwhile, slice the potatoes as finely as you can, then stir into the soft onions. Season with a little pepper, then cover with a lid and cook for a further 15 minutes over the low heat until the potatoes are just cooked.
 Remove the lid, then add the haddock and fold into the onion and potato mix. Cook for a minute or so until the haddock is warmed through.
Beat the eggs and season them lightly. Pour them into the frying pan with the potatoes and very carefully fold them through. Cook slowly for 5 minutes over a medium heat until browned on the bottom, then place under the grill and cook for a further three to five minutes until golden on top and the frittata is coming away from the sides of the pan. Leave to rest for a minute, then scatter over the chives and serve with sour cream on the side.

what's making you ill, the herrings, the pastry, or the combination of both..
maybe you want to give a bit of context next time...

I would boil the potatoes first and then add them to the onions which can cook in only a tablespoon or two of oil... You need a lot of oil to fry the potatoes off, that's why they've done that...

Menemen - Lovely turkish brunchness

Menemen

Raymond Blanc did a frittata/tortilla with potato and chorizo on that Kew Garden show last night, will be on Iplayer. 3 tbsp of oil only

http://www.raymondblanc.com/recipes/kew-on-a-plate-new-potato-and-chorizo-tortilla/

If you like smoked fish and potato-y type stuff, have you tried cullen skink? Delicious scottish soup. Also goes well with eggs.
http://www.theguardian.com/lifeandstyle/wordofmouth/2012/jan/05/how-to-cook-perfect-cullen-skink .

maybe you want to give a bit of context next time...

mebbe i do, mebbe i don't :p

an image flashed up of an apricot danish, but glazed herring fillets were in the centre

Now way, no way

I have been experimenting with fried chicken. However the actual cooking of the chicken takes place in the sous vide.

Chicken breasts are going to be vacuumed packed in buttermilk, salt and
chipotle tabasco sauce (butter milk is really just full fat milk with a tablespoon of cider vinegar to sour it).

In the bags.

Cooked in the sous vide, for 2 hours at 58C. Then back into the fridge for 24 hours still in the bags.

Bags then open and the chicken is first floured in spicy, secret recipe flour*, then in egged and breadcrumbed.

Into the deep fat frier at 190C.

And the result.

It takes less than a minute to brown the outside and bring the chicken to temperature as it's precooked. I have to admit that the chicken is incredibly tender and almost melts in the mouth after the crunch of the outside coating.

Would eat again.

• I'd also make the spicy flour a bit more spicy next time.
  

i really want kfc now.

I have a hard time with the "fried chicken... chicken breast" part of this. That said, I am jealous that you have a deep fryer.

RE KFC, this list of countries for the superior Church's Chicken is fucked up:

To date, Church's Chicken has over 1,660 locations in 26 countries. There are locations in Canada, Curaçao, Egypt, Georgia (Tbilisi), Guyana, Honduras, Indonesia, Iraq, Jordan, Kazakhstan, Kuwait, Malaysia, Mexico, Russia, St. Kitts, Saint Lucia, Saudi Arabia, Singapore, Syria, Trinidad and Tobago, Ukraine, the United Arab Emirates, Venezuela and Vietnam.

Why 58 degrees? Where did that number come from- a book?- chicken should reach 70 degrees for forty minutes, or 74 for three minutes in order to be safe. Seriousface.

58C for two hours in a water bath is safe.

I refer you to this page

I have been thinking recently about little hints and tips about cooking that I have picked up over the years that now seem obvious but once didn't. I thought I'd start the ball rolling and see if you lot have any to share.

Carrots: peel them before chopping the ends off, it makes it simpler and faster to prepare them.

"Hen bowl": have a bowl next to tour chopping board to throw any scraps and rubbish into then do one trip to the bin or compost when convenient. Loads tidier and more efficient.

Ginger: peel it with a teaspoon, loads easier and wastes less ginger.

or an actual peeler?

carrots you say, hmmm..

(obligatory "that's life" titter raising image)

Car rots, you say?

or an actual peeler?

Easier to get in the nooks and crannies with a tea spoon than a peeler, try it!

Caz, I think I will, might be a good shout. I'll give it a go.